Page 32 - WINE DINE AND TRAVEL WINTER SPRING 2022

We also loved the Pinnacle Grill, a
beautifully decorated world-class steak house
created by James Beard Award-winning chef
David Burke, a Culinary Council member. Both
of us raved about the chef’s signature beef
tenderloin with lobster dumplings and two
bearnaise sauces. We also had to try Burke’s
maple and black pepper Clothesline Candied
Bacon. It was a real palate pleaser, uniquely
smoky, savory, and sweet. The crunchy Iceberg
Wedge Salad with buttermilk dressing,
gorgonzola and more paired perfectly with the
bacon and steak. Service was smooth and
friendly, and the atmosphere warm and
romantic - all ideal for celebrating any
occasion at sea.

32 WINE DINE & TRAVEL MAGAZINE WINTER/SPRING 2022