Vestibule is called the ship’s 4-decks high Atrium area. It has an open-floor design, and also the boat’s 2 elevators accessing all decks.
The glass-enclosed Dining Room is also referred to as “Grand Dining Salon”. This is an open-seating complimentary restaurant with full-ship (single seating) capacity. The atmosphere is informal because of the unassigned seating and the resort casual dress-code. Each table offers outside view. Menus on board are itinerary-inspired, with local gourmet specialties. Food is prepared with the freshest ingredients and by highly trained chefs. Complimentary beer and wine is served with lunch and dinner. Water and soda are also complimentary during meal service. Menu items list includes such gourmet dishes, as buttermilk pancakes, Door County fish broil, Creole braised chicken breast, Louisiana Oysters Rockefeller, Bourbon pecan pie, Gulf Shrimp bisque. Breakfast (time is usually 7:30-9am) can be also delivered to cabin if you put an order form on the doorknob the night before. Lunch time is 12:30-1:30pm. Dinner time is 6:30-7:30pm. Lunch and dinner are ordered at breakfast time. The menu for the next day is posted the night before. Typically, guests get a choice of 2 entrees for lunch, 3 for dinner, with one lighter choice to counter the heavier Southern US cooking. Any dietary needs will be catered. If passengers don’t like what’s on the menu, they can ask for something different and give the chef day’s notice. Two dessert options (pie or cake) are always available, as well as sherbets and variety of ice creams. Sweets are available all day long – complimentary. Refrigeration is available for storing insulin or other medications that require protection.
Galley is called the ship’s Kitchen where the food is prepared.
Cruise cabins from 105 to 116, all of which are Riverview (with a non-opening window) – 11x category A, of them #116 is wheelchair accessible) and one Single occupancy cabin (#115, category S).