I agree with what Jeff said about the menu, it's confusing. They used to section it clearly with appetizer choices, soup, salad, pasta, and main entree. Now they combine the soup/salad/pasta into one section. There were a few times when those in our group wanted pasta but not as the main course, and they served a perfectly small portion.

Debbie, I know you are a "soup" person like I am, and you will not be disappointed (if the Wind follows the same as the Shadow). The tomato basil bisque from room service was superb. At dinner were creamy crab & corn chowder, rich lobster bisque, squash with herb (reminiscent of the Jamaican pumpkin soup we all know and love), curried cream of clams with apple, red pepper veloute, and cauliflower & parmesan veloute.

I like my food spicy, and I felt that the dishes for the most part were flavored well. When you order, don't be afraid to ask for more spice - I bet the chef would be thrilled.

The wines were very good overall. We shy away from chardonnay, so whenever they approached us with it, we ordered something else. Our highlight was a South African Sauvignon Blanc which came from Hermanus (I think it was called Southern Right, had a whale on the bottle). Not only was it our best tasting white of the cruise, but it also reminded us of what's to come on our visit to Hermanus while on ROAR 2!

Our at-home favorite, Pinot Grigio, was readily available even at the pool bar (and it was the good stuff-Santa Margherita). I enjoyed a glass of that with my pizza when we ate poolside.