When we first entered the Enchanted Garden we were transported into a tranquil arboretum in the foothills of France. During dinner the lighting around the walls begins in a radiant blue to portray the sky, and during the courses the walls magically change — so that by the time we received our dessert, the walls were a whimsical purple with twinkling lights to represent the night sky. It was absolutely magical.
When we sat down we were immediately greeted by our server and asked if there were any allergies he should know about. I let him know that I had a gluten allergy and he advised that on the menu there were little “GF” symbols near the items that were safe, but if there was something that I really wanted to let him know and he could talk to the chef to see if it could be prepared. Pete let our server know that he is doing a Keto diet; since our server was unfamiliar with this, he asked Pete to let him know the items that needed to be changed on the dishes and he would let the chef know. Even though we were filming our reviews between courses we felt really rushed. The beverage server was very attentive, leaning on too attentive. When we were filming our reviews he would get in the shot to fill our water glasses. We were appreciative of the spot-on service but we felt like they needed to read the room and slow down our courses. We did not have kids and we were talking and trying to relax and felt completely rushed. I do have to give kudos to our server for reminding me on pre-ordering my lunch on Castaway Cay for the next day and my breakfast.
The seasonal menu offers a very fresh take on land and sea options. Guests who are 21 and over that would like to pair a glass of wine with their entree can look under the item they are going to choose and get an idea of what the type of wine would work best for that dish.
Cucumber Garden Roll - Filled with Julienne Carrots, Bell Peppers and Zucchini, with Cilantro and dressed with white Shoyu and Lemon Dressing
The only option for me on the appetizer menu was the Cucumber Garden Roll or the Ahi Tuna. I am not a raw seafood fan so I went with the roll. The server said the chefs would be able to modify the dish for me and when it came out — to my surprise, there was zero dressing on it. The plating was simple yet refined, but I was eating pretty, cut-up vegetables. There was nothing more to say besides that.
Ahi Tuna and Avocado Tower - Crispy Noodles and Wasabi Dressing
With Pete being on the Keto diet his appetizer had to be modified. The server graciously took notes on what would need to be changed and the chefs did just that. The noodles were left off, and Pete was unsure about the Wasabi Dressing and asked if he could get tzatziki on the side. Pete was really pleased with his choice and said that the avocado and ahi had such a great flavor that the tzatziki was not needed. With him saying that, I had to take a bite. I was actually amazed that I liked it too! The ahi was finely chopped and the avocado was sweet and creamy so that the two flavors created a harmonious bite.
North Atlantic Lobster Ravioli - Roasted Garlic and Sweet Basil in a Tomato Broth
Steve decided to try the ravioli and was really pleased with what he chose. The broth didn’t add much, in his opinion, but the filling was full and had a great lobster flavor.
Applewood Smoked Bacon Wild Mushroom Tart - With Creamy Leeks
Tyler chose the Mushroom Tart and was content on his choice. The puff pastry was everything it should be — light, fluffy, flaky and perfectly cooked. The tart was seasoned perfectly with a subtle taste of mushroom and smokey bacon throughout. The creamy leeks on the bottom were a great way to finish off the dish.
Soups and Salads
Cream of Green Asparagus Soup - Crabmeat and Asparagus Tips
Tyler and I both chose the soup because of the interesting idea of asparagus soup. The soup was light and velvety with a hint of asparagus flavor. We added ground pepper and it seemed to elevate the flavors. I stirred my soup hoping to find big lumps of crab meat but only saw specs of white, and Tyler had the same reaction: "Where’s the crab meat?" Even though we were a little saddened by the lack of crab, we enjoyed the subtle flavors of the soup.
Romaine Wedge - Fresh Crisp Romaine topped with a creamy Romano Dressing and homemade Spiced Croutons
The wedge was chosen by both Steve and Pete, so I will separate this into Altered and Unaltered.
Altered Version - The plate was simply fresh romaine with slices of tomato. Pete asked for bleu cheese dressing on the side. What can really be said for lettuce and dressing besides that it tasted fresh.
Unaltered Version of the Romaine Wedge - Steve agreed with Pete on the freshness of the romaine and enjoyed the creamy dressing. The croutons tasted just as they were described — spicy and crunchy.
Pan Seared Sea Bass - Fava Beans and Pea Risotto, sliced Fennel and Dill-Chive Riesling Wine Sauce
I am a huge risotto fan, so when I see it on a menu I have to try it! Even though the “GF” was not next to the dish, I had to ask to see if the kitchen could make it gluten-free for me. When my plate came out and I saw how amazing it looked, I knew I made the right choice. The fish was tender and flaky and perfectly seasoned with salt and pepper. The risotto was creamy and sweet because of the peas and the sauce was subtle and tied into the dish well.
Seared Pork Tenderloin Medallions - with Rosi Potatoes, Collard Greens and a Morel Cognac Sour Cream Sauce
Steve chose a winner as well with the pork dish. The highlight of the dish was the morel cognac sauce, which tasted like a normal beef gravy with a rich flavor of thyme. The pork was a little overdone, but when you take a bite of the crunchy potato cake, pork, and sauce it is one tasty bite!
Slow Roasted Prime Rib - Carved and served with Thyme-roasted Vegetables, Double-Baked Potato, Natural Ju, and Horseradish
Tyler chose a standout dish with the tender and perfectly cooked prime rib. He asked for medium and they gave him a perfect medium. The twice baked potato was crunchy on the outside and smooth on the inside with notes of sour cream, chives, and butter.
Slow Roasted Breast of Chicken - Choice of vegetables and white rice or baked potato
Pete chose the roasted chicken off of the “Lighter Side” menu with a few modifications. Instead of getting a starch he asked for an extra side of vegetables. The chicken breast was moist and generously sized. The broccoli, cauliflower, and asparagus were steamed and tender.
Southern Style Pecan Tart - with Bourbon Caramel Sauce
When Tyler saw this on the menu he instantly knew what he was going to order. He is a huge fan of pecan pie and knew this would be great. The tart was crunchy and flaky with crisp pecans. The sweet and salty combo was perfect to end the dinner.
Warm Sticky Date Pudding - with Butterscotch Sauce, Vanilla Ice Cream, and Phyllo Crunch
Since Pete could not have dessert the server brought over one of his favorites for Tyler and Steve to try. Steve was not a fan of the rich flavor of the pudding. Tyler thought it was good, but would rather enjoy the pecan tart.
Chocolate Brownie Sundae - Peanut Butter Brownie Bites with Rich Chocolate Ice Cream, whipped Cream and Chocolate Fudge
You can’t go wrong with a brownie sundae and Steve knew just that. The ice cream was rich and chocolaty with a subtle taste of peanut butter from the brownie, and finished off with a decadent fudge drizzle, making this a very satisfying dessert.
Gluten-Free Almond Flour Orange Cake - Raspberry gastrique
When I was about to order dessert, the server stopped me and said that the chef has made a special gluten-free cake tonight that I would love. When he said it was an orange cake I became even more intrigued. The orange cake was moist and tender with a pleasing, lingering taste of orange and almonds. I wasn’t a fan of the vanilla gelatin that was served on the side; it did not have any flavor.
I would say this was just fair. We felt rushed and could’t take in all of the views, but I will say it lives up to its name. You do feel like you are in a garden even though you are on a ship in the middle of an ocean — you get whisked away to another place. The server was attentive to the extent of too much. The majority of the food was great.