The Tuscan Grille
located onboard the luxury Celebrity Cruises - Eclipse cruise
ship is a harmonious blend of steakhouse and Italian favorites.
Excellent cuisine and professional and attentive service made for a delicious
evening of dining.
A wall of windows dressed
with scalloped window treatments provided the perfect backdrop to watch the
sunset from the butterscotch leather wingback chairs that flanked the dark wood
tables that were smartly dressed with tan woven placements, red water glasses,
and red votive candles. Striped banquettes provided intimate seating,
contemporary reddish orange oval ceiling fixtures, hanging lamps, and recessed
fairy lights softly illuminated the room, while low background music completed
Edward and I had a lovely
dinner at the Tuscan Grille in November 2010 while we cruising on
the Celebrity Eclipse. Our attentive waiter, Ciprian began our evening with a basket
filled with an assortment of Italian bread, breadsticks, and foccaccia laden with
pesto and grilled tomatoes.
We continued with a Primi
Piatti of Antipasti, which featured a selection of cured meats,
generous wedges of parmesan cheese, marinated mozzarella balls, roasted red
peppers, grilled zucchini, marinated garlic cloves, and assorted green and
black olives. Paired with a bottle of Morandé Reserva Merlot, 2008, 14% abv,
from Casablanca Valley, Chile,
a medium-body, deep red aromatic wine with dark fruit, chocolate, and spice on
the nose, and a lovely finish with hints of vanilla on the palate we were off
to a great start.
Primi Platti of Antipasti
Edward continued with the Bistecca
Tartare (Steak Tartare) made with Classic Dijon mustard, capers, parsley,
onion, parmesan cheese with black pepper vinaigrette, presented in a crisp
potato "cup." Sliced Italian bread and an arugula salad topped with generous
slices of parmesan completed this course. The waffle cut crispy fried potatoes
were an interesting, and appetizing textural addition to the steak tartare.
Bistecca Tartare (Steak Tartare)
I had the Insalata di
Arugula (Arugula Salad) a generous salad made with arugula, lightly breaded
and fried goat cheese, toasted pine nuts, and topped with crisp shallots, with
a sun dried tomato vinaigrette and balsamic syrup. This was a lovely light
course with nicely contrasting textures and flavors.
Insalata di Arugula (Arugula Salad)
For his main course, Edward
went with the steakhouse tradition with Filletto Mignon Rustico (Rustic Filet
Mignon), which was filet mignon paired with horseradish mashed potatoes,
porcini mushrooms, arugula and Barolo sauce, which was another excellent course
where the flavors melded together beautifully.
Filletto Mignon Rustico (Rustic Filet Mignon)
I selected the Trancio di
Salmone, which was a generous portion of pan-seared salmon topped with
tender grilled asparagus, with al dente orecchiette pasta tossed with tomato
sauce laden with artichokes, olives, grilled asparagus, and accompanied with an arugula salad
with lemon vinaigrette.
Trancio di Salmone (Pan-seared Salmon)
Decadence continued with
Italian Dolce (dessert) of Chocolate Fondue for Edward presented in a
red cast iron pot filled with rich melted dark chocolate with sliced bananas,
strawberries, pineapple, a chocolate brownie, and marshmallows to dip, and for
me, a luscious Tiramisu accompanied with chocolate drizzled on the plate.
Chocolate Fondue Tiramisu
Read about Celebrity
Eclipse in the Destinations, Restaurants, Chefs' Recipes,
and Spas sections.
For information on the Celebrity Eclipse and Celebrity Cruises, Inc. please visit
the website: www.CelebrityCruises.com.
Celebrity Cruises, Inc.
© December 2010. Luxury
Experience. www.LuxuryExperience.com All