Day 5
St. Maarten / St. Martin

The day dawned squally and windy, so the only tendered port was a little dicey. Princess used both their own tenders and commercial tenders. There were three other ships in port: Fiesta(?)'s Flamenco, Nouvelle Frontier's Princess Denae, both older and smaller vessels, and RCI's Rhapsody of the Seas. Flamenco was the original Sun Princess and, although the commodore said she had a checkered past since he last was aboard, she was very trim indeed. The number of ships probably crowded the shops in Philipsberg, but we all did tours.

My wife and I did the Caribbean riviera, specifically a 3-hour beach trip on Orient beach. As one would expect, bathing is topless (only one of us participated) with a clothing optional beach just a few hundred yards down the sand. Some overlap of nude, prude, and everything in between. Not a big deal, but vive la difference. One portly gent made several promenades au natural, up and down the regular beach, addressing each attractive woman in a very courtly manner. None, however, returned his courtesy, perhaps due to a shortcoming of some type.

The kids did a catamaran tour - it was too windy to sail, so they went about under power and partial sail but had a good time. They went to a beach on the Dutch side for about an hour. Susan got a fairly persistent offering of ganja in Philipsberg, our only adventure of this type.

When we returned, we were hungry. We had a lovely meal at a beach-side restaurant on Orient Beach but there is something about beach activities (we walk a lot - NO, the above gentleman was not me!!!) that drops the old blood sugar. We went to the Horizon Court. At about 3:00, there were about four main entrees (hot) various cooked vegetables, potatoes, and pastas. The carvery had rib roast and a pork loin. There was a Mexican food section with quesadillas and all the trimmings. Beaucoup raw veggies, salads, fruits, cold meats (including an excellent smoked tongue) and desserts, many of which appeared to be from the previous dinner in the dining rooms. I think anyone could be content with a few leftovers, but the desserts were the only items that weren't freshly prepared. There is never a line, even at peak hours, a frequent complaint on other ships. Very pleasant dining areas, overlooking the bow and lower decks.

Last formal night was the Captain's Gala dinner. (menu) All the cruise classics: caviar (more than a little dab of malossal caviar with all the condiments), a fresh giant shrimp cocktail, fruit in kirsch, soups fairly nondescript but excellent flavor. The pasta was a fresh ravioli with mushroom sauce; entrees were lobster tail (at least very good quality), excellent beef Wellington with lots of pate in a very delicate puff pastry (the tenderloin was fork-tender). Also offered were baby turbot and something else, but everybody orders the lobster or the Wellington. Desserts were white and chocolate mousse, excellent watermelon sorbet, and a lime souffle with a bitter orange/rum sauce.

I've read some complaints about Princess food on the Internet and really don't understand. At least on the Sun and Dawn, I've found the food of excellent quality. I'm no haute cuisine gourmet, but I do know well-prepared food and can tell fresh from tired or frozen products. I will state unequivocally that, considering the number served in a very short time, Princess is up to the job.

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Embarkation;  At Sea;   Barbados;  St. Lucia; Martinique;  St. Martin;
St. Thomas;  Disembarkation