VP Supply Mayan Riviera

Glancing through the El Dorado menu, your mouth waters at the prospect of tasting the succulent dishes. The thought of a thick, Angus Rib Eye smothered in sauted mushrooms, accompanied by a steaming baked potato prompts a peel of rumbling thunder from your belly. Meanwhile a colorful picture of grilled chicken and vegetables slathered in an electric Chimichurri sauce only adds the fuel of anticipation to your escalating hunger.

Pondering the scrumptious choices, your eyes wander from the menu, gazing beyond your reflection in the glass wall running parallel to your table. Outside the setting sun casts a pall over the shimmering fountains, the sparkling waters take on a hue close to your red wine. In the fading light you can just make out the glints of fat, golden coy darting about in the ponds.

“And what will you be having for dinner tonight?” The question from the head waiter breaks your stupor, reminding you of your hunger.

“Suddenly I’m in the mood for the charcoal grilled salmon steak,” you answer. Jotting down your meal, the waiter turns to leave, but pauses at your last request.

‘Do you mind bringing another loaf of bread? I’m starving.”

“Certainly.”

Note: If you would like to eat at the El Dorado, or any al carte restaurant at the Grand Palladium, be sure to make a reservation at the Guest Services desk in the hotel lobby. Your stay is for 5 nights, meaning you are entitled to reserve 2 dinner reservations.

This entry was posted on Monday, June 16th, 2008 at 11:32 am and is filed under Dining. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.