Dukefan

Here are the eleven Chef's Table menus that we have enjoyed on Viking: Xiang Amuse Bouche Hot & Sour Soup - cantonese style First Course Fried Prawns - crispy garlic & chili Granité Coconut Granité - lemongrass & ginger infused Main Course Wok-Fried Beef - black pepper sauce, rice in lotus leaf Dessert Chilled Mango Cream - pomelo and sago Asian Panorama Amuse Bouche Chilled King Crab - coconut foam & curry First Course Lobster & Chicken Shu Mai - Shanghai style Granité Lemongrass & Red Chili Granité - lychee foam Main Course Peking Duck - crispy skin, Mandarin pancake, hoisin sauce Dessert Asian Trilogy - spring roll, crème brûlée & cheesecake Mexico Amuse Bouche Tostadas De Pulpo First Course Tamalito De Pollo - salsa verde Granité Nopales Con Limon Main Course Short Rib - mole, pure de camote, miel de agave Dessert Chocolate En Texturas - mousse, biscocho, crumble La Route Des Indes Amuse Bouche Carrot & Cardamon Cream - orange & star anise foam First Course Spicy Tuna Tataki - Szechuan peppercorns, coriander & sesame oil; pickled vegetables Granité Ginger & Tarragon Granité - infused vodka, lemon foam Main Course Beef Tenderloin With Four Warm Spices - vitelotte mousseline, mushrooms, jus Dessert Apple Délice Facon Tarte Tatin - butterscotch calvados sauce Erling's Scandinavian Bistro Amuse Bouche Reindeer Consommé - handmade ravioli First Course Salmon Déclinaison - herb crusted poached loin, aquavit infused gravlax, lingonberry infused tartare, caviar; pickled cucumber Granité Lappland Delight Granité Main Course Lamb Får-i-kål - façon chef’s table Dessert Cloudberry Soup, Vanilla - white chocolate panna cotta; sesame ice cream and goro (wafer) Lotus Amuse Bouche Goan Potato Chop – semolina crusted potato, vegetable & cheese cake; sambal spinach First Course Chili Soft Shell Crab – crispy crab, tomato-chili gravy Granité Red Lotus – lychee & guava, cranberry juice, lychee liquor Main Course Thai Spiced Rack of Lamb – stir fried purple eggplant; sweet chili, baby corn Dessert Yuzu Cheesecake – green tea tuile, sake-marinated plum Venice Carnival Amuse Bouche Roasted Pepper & Tomato Jelly – goat chesse latte foam First Course Beef Carpaccio – fig & mustard vinaigrette Granité Bellini – peach juice foam Main Course Cod Fillet – Jerusalem artichoke risotto, latte di tartufo Dessert Mascarpone Passion – mascarpone mousse & passion fruit cremeux A Gastronomic Journey Through Time Amuse Bouche Roman Empire Delicacy – romaine & cucumber, goat cheese mousse First Course Gallic Oxtail Consomme – julienned vegetables Granité Medieval “Black & Blue” - vodka, mint & mixed berries Main Course Renaissance-Style Lamb Filet – sweet potato mash, glazed carrot medley, quintessential ju Dessert 21st Century Nut Brownie – pecan & walnut, chocolate mirror glaze; pistachio ice cream Sweet and Salty Amuse Bouche Tomato & Watermelon Gazpacho First Course Grilled Scallop with Beet root and passion fruit Granité Procciutto & Melon Main Course Veal Tenderloin with pumpkin & red onion marmalade Dessert Strawberry & Basil Delight with Grand Marnier Cream, basil jelly and black Hawaiian lava salt Great Britain: Cuisine from an Island Nation Amuse Bouche Quail Scotch Eggs – quick pickle, edible flowers, dressed baby salad leaves First Course Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce Granité Gin & Tonic – lemon twist Main Course Mini Yorkshire Pudding & Slow Braised Brisket – rich beef gravy, garden vegetables with chive butter Dessert Whim-Wham – Scittish Regency trifle with raspberries, oranges & whipped cream California Amuse Bouche Sweet Potato Chip with apple, rosemary, crème fraiche First Course Crab Cake with avocado, orange, fennel, shallot, dill & blood orange Granité Moscow Mule with vodka, ginger beer & lime juice Main Course Seared Halibut with California olive, herb vinaigrette, crumbled roasted cauliflower, buttered panko Dessert Ojai Mandarin Parfait with candied ginger

You can leave the ship in almost any port that I have been on with Viking as soon as they are cleared by local authorities (this can range any where from 15 minutes to an hour depending on the arrival time and the port). Since Stockholm does not require a tender, I believe you would be safe to assume you can leave the ship withina half an hour. If I am remembering correctly from my last trip there on Viking, Viking offers shuttle buses from the port to the Opera House which is across from the Royal Palace on Gamla Stan. From there to the Vasa Museum is about a 30 minute walk. I would recommend taking the Hop-on Hop-off boat which costs about $30/person for 24 hours and get you around to most of the sites on the water which we found to be more fun than the hop-on hop-off bus (we have done both on various trips to Stockholm). You can also use public transportation but it often requires several changes to get better the various sites. The sites we found most interesting and return to everytime in Stockholm are the Vasa Museum, the Royal Palace, the City Hall and the Nobel Museum. Hope this helps.

Where at the Cruise Terminal did you get tested?