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| Ready for our evening to commence |
Monday, July 4 - Trip Day 5
We'd had a full and satisfying day - highlighted by the opportunity to be under sail and watch the crew do their magic. But the fun was just beginning. Tonight is the Captain's welcome reception and the Gala Welcome Dinner. Our programs suggested "business smart" - fortunately, no formal attire on this sweet barque.
The lido deck is right across from our cabin rooms - an easy hop, skip and jump to the reception. We were greeted with flutes of champaign and trays of fresh, raw oysters. Captain John Svendsen and the Sea Cloud's officers were all in attendance and we got to meet this experienced international team. The sea breezes helped cool the evening air.
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| Heading to the reception on the lido deck, with the town of Hvar in the background |
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| Oysters - sweet and tasty |
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| Sea Cloud's officers |
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| A toast with Captain John Swendsen - from Minnesota! |
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| A beautiful evening for a champaign toast |
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| Every evening, a printed menu with our meal selections |
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| Candles, china and linen in the dining room |
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| Our "dining bubble" companions, Connie and Nancy - great fun! |
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| Salmon tartare, with caviar, avocado and passionfruit, followed by grilled octopus and risotto |
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| Basil sorbet between courses |
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| Beef tenderloin with hollandaise and truffles, mashed potatoes and asparagus |
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| Chocolate bombe and dark chocolate decadence for dessert |
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| Finishing with praline truffles and coffee |
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| Evening glow as the sun lengthens the shadows on the hills of Hvar |
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| Easy to see Hvar's lighted fortress at the top of the hill |
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