35
UP TO 42 FREE SHORE EXCURSIONS
VENICE TO ROME
Seven Seas Voyager®
ALL-INCLUSIVE
FARES FROM
$8,399
per person
DURATION
7
NIGHTS
DEPARTS
SEP 2
2020
INCLUDES FREE BUSINESS CLASS AIR*
Ports Visited: Venice, Split, Kotor, Tirana (Durrës), Corfu,
Taormina (Sicily), Sorrento/Capri, Rome (Civitavecchia)
A SAVINGS OF $2,500 PER PERSON IS AVAILABLE WHEN ARRANGING
YOUR OWN FLIGHTS AND TRANSFERS.
✛ KIDS SAIL FOR $999 PER PERSON CRUISE-ONLY
INCLUDING FREE UNLIMITED SHORE EXCURSIONS
✛ CLUB MARINER YOUTH PROGRAM
UP TO 36 FREE SHORE EXCURSIONS
ISTANBUL TO ATHENS
Seven Seas Voyager®
ALL-INCLUSIVE
FARES FROM
$9,199
per person
DURATION
8
NIGHTS
DEPARTS
SEP 30
2020
INCLUDES FREE BUSINESS CLASS AIR*
Ports Visited: Istanbul, Mytilini (Lesbos), Ephesus
(Kusadasi), Rhodes, Heraklion (Crete), Gythion,
Mykonos, Santorini, Athens (Piraeus)
A SAVINGS OF $2,500 PER PERSON IS AVAILABLE WHEN ARRANGING
YOUR OWN FLIGHTS AND TRANSFERS.
By Executive Chef Katherine Kelly
STUFFED KALAMATA FIGS
serves 4
8 dried Kalamata figs
4 ounces feta
8 slices prosciutto
8 sage leaves
1 teaspoon olive oil
Soften the figs by gently rolling them in the palms of
your hands. Cut off the top end of each fig and insert
your little finger to make a cavity for stuffing. Fill each
cavity with feta.
Lay out the slices of prosciutto and place a sage leaf
in the middle of each. Place a stuffed fig on one end of
each slice and roll up, securing with a toothpick. In a
large sauté pan over medium-high heat, warm the olive
oil until hot. Sear the wrapped figs on all sides until the
prosciutto is slightly caramelized. Remove from the pan
and serve warm or at room temperature.
Chef Kathryn Kelly is the Executive Director of Culinary
Enrichment at Regent Seven Seas Cruises®. In addition
to developing the amazing programming for the Culinary
Arts Kitchen aboard Seven Seas Splendor™ and Seven Seas
Explorer®, Chef Kelly brings her incredible creative skills
to the table, bringing us fantastic new recipes each year.
✛ 50% SINGLE SUPPLEMENT