Warning: If you are hungry, I recommend eating before reading.
As we approached the final days of our lovely honeymoon, we filled our bellies as fast as the good folks at El Dorado could cook. Mexican-style eggs were on the menu on Friday morning.
And that afternoon we enjoyed a Beach BBQ with ribs, chicken, beef, and spicy chorizo.
We spent the remainder of the day between the beach and the pool – always with cocktails in hand.
On Friday night we had dinner at Mio, the resort’s Italian restaurant.
Appetizer: Shrimp with Garlic-Parsley Vinaigrette and Polenta
Emily’s Pasta Course: Ricotta and Spinach Tortellini with Pecan Cream Sauce and Shaved Parmesan Cheese
Emily’s Main Course: Beef Tenderloin with Sicilian Potato and Green Pepper Demiglace Sauce with Red Wine Reduction
Nick’s Pasta Course: Spaghetti Carbonara with Pancetta, Parmesan, and Egg Yolk Cream Sauce
Nick’s Main Course: Chicken Stuffed with Smoked Provolone Cheese and Green Asparagus with Polenta and Porcini Sauce
Next: Our Final Day in Paradise