We had one more dinner, I was told it would be special …and it was!
Today we attended an intense Sandals Workshop to become Sandals Certified Agents. So much information – ask me about having a Butler on your next vacation; or maybe you would like to be one of the many wedding couples that have chosen Sandals or Beaches for their wedding…Imagine the Possibilites!
I spent the afternoon in the main pool, the water was like bath water, thinking I didn’t want to leave the warm, sun and wonderful service I found at Sandals. I hated to get out of the pool, with swim up bar, but we had one more dinner and I was told it would be special…and it was.
It was called the Vineyard Dinner. The room was decorated beautifuly, music was paying and each table setting had 5 wine gasses! The Executive Chef expained each course before it was served and the Wine Stewart told us about the wine for the course and why it was chosen.
VINEYARD DINNER MENU
Wine – Moet Chandon
Shrimp, scallop & Calamari
Avocado and Tomato Tartar
Gazpacho, Parmesan Crisp
Wine – Gabbiano Pinot Grigio
Allspice Pumpkin Bisque
Yellow Corn Flan, Yam Chip
Wine – Lindemans 65 Chardonnay
Caramelized Onion-Goat Cheese Pie
Prosciutto Crisp, Garden Salad Greens Black Olive
and Basil Pesto, Balsamic Vinaigrette
Sour Soap and Giner Granite
Wine – Rosemount Shiraz
Beef Tenderloin Wellington and Lamb Chop in Potato Jacket
Mushroom-green peppercorn sauce, horseradish mint cream
Wine – “Pink”
Pastry Chef’s Trio:
Caramelized Banana Torte – Dark Run Syrup
Double Vanilla Ice Cream Profiterole – Chocolate Sauce
Coconut Papaya Parfait – Red Berry Coulis
All served by white gloved waiters, the presentation was flawless.
This was our last night, before going back to my real world where I have to make my own meals and clean my own room…being so pampered was nice while it lasted!