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Clamett
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Has the children's menu changed?

 

Not sure, but what would you suggest that they add or eliminate? My grandkids would be quite satisfied with mac and cheese or chicken nuggets and those with more developed tastes might want to order off the adult menu.

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Not sure, but what would you suggest that they add or eliminate? My grandkids would be quite satisfied with mac and cheese or chicken nuggets and those with more developed tastes might want to order off the adult menu.

 

That is a very good question!! We shall see in a few weeks when we're on the Jewel. Our son lives on chicken nuggets or grilled cheese, but we always have to ask that they leave the tomato slice off the grilled cheese sandwich.

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Does anyone know if this will be the format for all 7 day cruises or will they change the menu days around. We are sailing on Allure in Nov. and so far all posts I have read say that Tues is Italian night which would be the "Pimiento" menu but according to the menu posted here, Pimiento night is on Wednesday. Want to book a specialty restaurant but there are certain nights/menus I don't want to miss in the dining room.

 

BTW thank you to the original poster and also to the poster who organized the grid, it is much appreciated.

Edited by funNsun4me
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I am not going to comment on how the food tasted because that would be too subjective. Presentation was stepped up a notch using different types of plates. Mostly things came out warm to hot when they should have, but I did get a warm apple cake last night that was cold.

They had 5 executive chiefs on board last week instead of the usual 3 to make sure things were prepared correctly. Lots of people from corporate to over see things also. Each dining room had a different style of menu to see which one was preferred.

 

Any word on if the Liberty will have this new menu? We leave at the end of next month.

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From the list that appeared earlier, it looks like the ships sailing in the Caribbean will be done before those currently sailing elsewhere in the world. We were on the Liberty last March and the food in the MDR was hit and miss, some very disappointing and others fantastic. I look forward to the menu changes when we sail next and I hope that you get to experience the changes too. Good luck.

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That is a very good question!! We shall see in a few weeks when we're on the Jewel. Our son lives on chicken nuggets or grilled cheese, but we always have to ask that they leave the tomato slice off the grilled cheese sandwich.

This is a copy of the newest kids menu that Crusinmama06 posted from her 8/3 Enchantment cruise.

 

 

RCIMenu2012.jpg

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Ok spent my afternoon adding to what the original posted posted but need help filling in the ?? marks. Please post if you can help :D

 

 

MOJO Menu

 

Starters

 

Strawberry Kiwi and Pineapple Medley

Juicy fresh fruit drizzle with sweet-tart lime syrup

 

Smoked Fish Rillettes

Delicate seafood spread of smoked salmon, mackerel, trout and sour cream garnished with tiger shrimp and garnished with garlic crostini

 

Eggplant and Artichoke Tart

Red Pepper Hummus, arugula, mascarpone cheese and a port wine-shallot reduction

 

Toasted Farro and Lamb Broth

With root vegetables

 

Aromatic Asian Coconut Seafood Soup

Shrimp, bay scallops, calamari, muscles, ginger and lime

 

Watermelon Pudding

Pistachio dust and mojito foam

 

Spinach Salad

Fresh spinach with plum tomatoes, sliced mushrooms and toasted sunflower seeds

 

Main courses

 

Steak and Spinach Salad

Fresh spinach, plum tomatoes, fresh mushrooms, toasted sunflower seeds, sliced New York steak and ranch dressing

 

Seafood Spaghetti

Bay scallops, crab meat, mussels and peas with a lemon-Chardonnay reduction

 

Horseradish Crushed Fillet of Atlantic Salmon

? potoato mash, snow peas and a lemon ? blanc and sweet ?

 

Mojo-Marinated Grilled Pork Chop

Roasted sweet potatoes and broccoli with a cumin orange lime reduction

 

Slow Roasted Prime Rib

Seasoned vegetables, baked potato and a natural rosemary with jus

 

Soft Shell Tortillas

Filled with grilled vegetables and served with soy chili

 

Desserts

 

Moist Almond Cake

Kirshwasser cherries and raspberry coulis

 

Carrot Cake

Layered with cinnamon nutmeg cream cheese

 

Blueberry Peach Crumble

Served warm with vanilla ice cream

 

Low Fat Mango Pudding

Diced mangos, assorted berries and raspberry coulis

 

Sugar Free Strawberry Charlotte

Delicate dessert made of strawberry mousse, vanilla sponge and strawberry sauce

 

SAFFRON Menu

 

Starters

 

Shaved Cantaloupe and Honeydew Melon

With Midori yogurt

 

Bay Scallop Gratin

Melted garlic-herb butter and a black olive breadstick

 

Oakwood Smoked Chicken Breast

Sliced green apples, toasted walnuts and red grapes with a blue cheese and chive dressing

 

Traditional Lobster Bisque

Enriched with cream, dry sherry and sautéed lobster pieces

 

Double Boiled Chicken Consommé

Ricotta-spinach gnocchetti

 

Chilled Banana and Rum Soup

Tahitian vanilla cream

 

Roman Vignole Salad

Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette

 

Main Courses

 

Grilled Salmon Vignole Salad

Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a Dijon-lemon vinaigrette

 

Shrimp Ravioli

Wilted spinach, creamy thyme and corn with lobster sauce

 

Pan Fried Fillet of Barramundi

Saffron-infused cauliflower, fondant potatoes, tomato capers. Sulana grapes and a pine nut relish

 

Roasted Duck

Black current sauce, red sweet cabbage and golden potato croquettes

 

Carved Filet of Beef Tenderloin

Morel-cr?? Mushroom sauce and creamy whipped potatoes

 

Artichoke Filled Crepes au Gratin

Fontina cheese. Piave vecchio and mascarpone cheese reduction

 

Desserts

 

Bittersweet Chocolate Soufflé

Light bittersweet chocolate dessert with espresso sauce

 

Double Strawberry Cheesecake

Cream cheese, sour cream, Chantilly cheese and strawberry compote

 

Sky High Lemon Meringue Pie

Lemon curd on a sweet crust topped with baked meringue

 

Low Fat Berry Bliss

Berry mousse, low fat yogurt and strawberry JELL-O

 

Sugar Free Chocolate Pot De Crème

Rich chocolate cream with a sugar-free cinnamon stick

 

JASMINE Menu

 

Starters

 

Spinach Dip

Warm creamy dip served with crispy tortilla chips

 

Seafood Ceviche

Shrimp, bay scallops ???

 

Seared Beef Carpaccio

??

 

New England Clam Chowder

??

 

Hot Harira Soup

??

 

Chilled Mango and Pineapple Soup

??

 

Garden Salad

??

 

Main Courses

 

Chicken Caesar

??

 

Shrimp Gyoza

??

 

Pan Seared Fillet of Sole

??

 

Roasted Rack of Lamb

??

 

Veal Scaloppini Oscar

??

 

Conchiglioni Pasta

??

 

Desserts

 

Two Tone Chocolate Praline Finger

??

 

Strawberry Kiwi Pavlova

??

 

Warm Chocolate Cake

??

 

Low Fat Panna Cotta

??

 

Sugar Free Chocolate Coconut Terrine

??

 

PIMIENTO Menu

 

Starters

 

Caprese Salad

Fresh mozzarella, sun ripened tomatoes and extra-virgin olive oil

 

Arancini

Golden fried rice and portabella mushroom balls, garlic spinach and ro?? sauce

 

Antipasti

Cured Italian ham, dry sausage, boiled eggs, grilled zucchini & squash, olives and seasonal melon

 

Creamy Roasted Garlic Soup

With rye bread croutons

 

Minestrone

Hearty tomato soup, mixed vegetables, pasta and ? Romano Cheese

 

Chilled Strawberry bisque

With mint foam

 

Insalata Mista

Mixed greens, chrisp zucchini, sweet bell peppers and black olives

 

Main Courses

 

Shrimp Insalata

Mixed greens, chrisp zucchini, sweet bell peppers and black olives and a garlic shrimp brochette

 

Lasagna Al Forno

Baked layers of egg pasta with beef bolognese and cream sauces

 

Tiger Shrimp

Balsamic potatoes and seasonal vegetables

 

Chicken Marsala

Sautéed chicken scaloppini, Marsala mushroom sauce, buttery mashed potatoes and fresh vegetables

 

Grilled Veal T Bone Steak Al Pepe Verde

Provolone-potato bake, broccoli, carrots and green peppercorn sauce

 

Eggplant Parmigiana

Pan fried breaded eggplants, Pomodoro sauce, fresh basil and mozzarella and parmesan cheese

 

Desserts

 

Sticky Bread and Butter Pudding

Carmel sauce and vanilla ice cream

 

Tiramisu

Creamy mascarpone cheese, espresso marinated lady fingers and a hint of Kahlua liquor

 

Dessert Sampler

Moist rum chocolate cake, vanilla cheesecake and elderberry mousse with strawberry jelly

 

Low Fat Lemon Yogurt Cake

Soaked figs and apricots with raspberry sauce

 

Sugar Free Strawberries Romanoff

Grand Marnier and cinnamon marinated strawberries, vanilla ice cream and a coconut chip

 

SHIITAKE Menu

 

Starters

 

Creamed Wild Mushrooms

Flakey puffed pastry, sautéed wild mushrooms, cream and herbs

 

Royal Seafood Salad

Crab, shrimp, lobster sensation with ? slaw and a citrus drizzle

 

Duck and Port Wine Terrine

Smoked duck, prosciutto, mixed baby lettuce, shaved Anjou pear, homemade brioche and red current port syrup

 

Roasted Poblano Pepper and Corn Soup

Cilantro oil drizzle

 

Double Duck Consommé

Aged port and julienne vegetable

 

Roasted Peach Soup

Peach and strawberry garnish

 

House Salad

Boston and oak leaf lettuce, vine ripened tomatoes, and sunflower seeds

 

Main Courses

 

Snow Crab Salad

Assorted lettuce, vine ripened tomatoes and snow crab meat and legs with Thousand Island dressing

 

Three Cheese Tortellini

Sautéed mushrooms and mascarpone cream sauce

 

Fisherman's Plate

Broiled lobster tail, garlic shrimp and seasonal vegetables

 

Braised Beef Duo

Short rib, beef shoulder and Carolina yellow stone grits with a red wine-beer sauce

 

Thai Chicken Breast

Mild red curry, edamane and shiitake sauce, bok choy and steamed rice

 

Soy Meatballs

Mexican inspired lentil chili and taco chips

 

Dessserts

 

Grand Marnier Souffle

Traditional dessert with Grand Marnier-vanilla sauce

 

Ivory Chocolate Mousse

Silky white chocolate mousse and marninated berries

 

Baked Alaska

Vanilla, chocolate and strawberry ice cream in a baked meringine

 

Low Fat Angel Food Cake

Bananas, caramel cream, sweet apricots, vanilla sauce

 

Sugar Free Coconut and Lychee Semifreddo

Layers of soft sponge cake with coconut and lychee ice cream

 

BASIL Menu

 

Starters

 

Summer Fruit Medley

Pineapple, papaya, mango, kiwi, strawberry, coconut and pistachio yogurt

 

Crab Cake

Meaty crab cake, corn and peppers and snow pea slaw with basil aioli

 

Smoked Duck Breast

Orange and fennel salad with Cointeau-citrus dressing

 

Cream of Mushroom

Mushroom, cream, cheese and chives

 

Fish and Tomato Chowder

Spiced rockfish and vegetables

 

Chilled Honeydew Melon Soup

Splash of Midori Liquor and strawberry salsa

 

Arugula and Bosc Pear Salad

Walnuts, crumbled blue cheese and Cabernet dressing

 

Main Courses

 

Arugula and Bosc Pear Salad ( yes the same only larger)

Walnuts, crumbled blue cheese and Cabernet dressing

 

Orecchinette Pasta

Short rib ragu with shredded parmesan

 

White Miso Brushed Cod Fillet

poached with vegetables in dashi stock

 

Surf and Turf

Petit Filet mignon, baked jumbo shrimp, green beans and onion-thyme braised potatoes with Hollandaise sauce and a red wine reduction

 

Chicken Cordon Bleu

Ham and cheese-filled breaded chicken, rice peas-pilaf, seasonal vegetables and ligonberry relish

 

Greek Vegetarian Moussaka

Chunky tomatoes, onions, feta cheese and oregano salsa

 

Desserts

 

Jaffa Cake

Dark chocolate and orange parfait with amaretto-lemon sponge cake

 

Rum Baba

Traditional yeast cake soaked in run and served with vanilla ice cream

 

Cherries Jubilee

Warm Kirschwasser Cherries, vanilla ice cream and roasted almonds

 

Low Fat Strawberry Trifle

Angle Cake, low-fat cinnamon yogurt and fresh strawberries

 

Sugar free Red Berry Tart

Delicate, flakey pie crust, sugar-free vanilla pastry cream and fresh red berries

 

POMODORO MENU

 

Starters

 

Eggplant and Kalamata Olive Tartare

Tomato coulis and garlic crostini

 

Pan Seared Sea Scollops and Chorizo

Cauliflower purée with a crispy pancetta and herb crumble

 

Spanish Tapas Plate

Assorted cold cuts, Manchego cheese and a Spanish potato friattia

 

Lentil and Rosemary Soup

Maltagliati pasta

 

French Onion Soup

With a Gruyere toast

 

Chilled Pineapple and Lychee Soup

Malibu-scented cream and toasted coconut

 

Tomato and Baked Feta Cheese Salad

Arugula, red onions, Kalamata Olives and a balsamic vinegar reduction

 

Main Courses

 

Tandoori Chicken Salad

Julienne cucumber, fried pappadams and cilantro with a yogurt dressing

 

Rigatoni Pasta

Prosciutto-Chardonnay wine sauce and a grated Piave cheese

 

Fish, Seafood and Chips

Battered Cod fillet, sea scallops and shrimp, minted peas, mashed potatoes and a remoulade sauce

 

Roasted Turkey

Apple bread dressing, cider gravy, creamy rutabaga mash. Brussels sprouts, carrot sticks and a tart cranberry sauce

 

Rosemary Lamb Shank

Hericots verts, carmelized pearl onions, roasted pumpkin and a Caberent jus

 

Sweet and Sour Premium Vegetarian Chicken Chunks

With Jasmine rice

 

Desserts

 

Williams Pear Chocolate Crisp

Smooth Williams pear cream, chocolate crunch and a chocolate reduction

 

Key Lime Pie

Tangy lime curd, baked pie shell and a candied lime and vanilla sauce

 

Frozen Strawberry Souffle

Refreshing frozen desserts with fresh strawberries

 

Low Fat Warm Apple Dome

Rum-raisin custard, flaky puff crust and vanilla ice cream

 

Sugar Free Key Lime Slice

Tangy, sugar-free key lime custard, sponge cake and berry sauce

 

Classic Menu available daily

 

Starters

 

Shrimp Cocktail

Served chilled with spicy-sweet royal cocktail sauce

 

Escargot

Tender snails drenched in melted garlic herb butter

 

Simple or Classic Caesar Salad

Crisp romaine lettuce, shredded parmesans and croutons

 

Linguini Pomodoro

Fragrant tomato, onion, garlic sauce tossed with al dente pasta

 

Angus Beef Sliders

On a tomato brioche with steak fries and tarragon aioli

 

Broiled Fillet of Atlantic Cod

Served with chefs choice of vegetables

 

Marinated Grilled Chicken Breast

Natural Jus and assorted vegetables

 

Aged Hand Cut Manhattan Strip Steak

Grilled to order and served with garlic-herb butter and seasonal vegetables

 

Desserts

 

BBB Crème Brulee

Bailey’s Irish Cream-flavored crème brulee with caramelized bananas

 

Chocolate Sensation

Espresso sponge, chocolate truffle mousse and almond icing with a chocolate glaze

 

Cheese Plate

Daily selection of cheese with artisan figs, dates and dried apricot bread

 

Main Lobster 24.95

Broiled, grilled or steamed. Served with drawn butter or fresh garlic herb butter

 

Surf and Turf 34.95

Maine lobster and a juicy 10oz Chops Grille filet of beef

 

Chops Steak 14.95

10 ounces of thick and flavorful tenderloin

 

Above premium entrées include a choice of mashed potatoes, baked potato, rice and a vegetable of the day.

 

Pictures of Menus with descriptions

http://s654.photobucket.com/albums/uu269/clamett/?albumview=slideshow&track=share_email_album_view_click

It’s on slideshow so you have to hit the pause button at the bottom right to get it to stop and go picture by picture.

 

Once we have the blanks filled in I will start a new thread with the full menu.

 

BonVoyage

Dawna

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Lobster is now listed under the "Celebrate Cravings" section and is available each night for $24.95. The price includes drawn or garlic butter, mashed or baked potato, rice and vegetable of the day. Surf and Turf and Chops Steak are also listed for an additional charge.

 

Escargots is available every night and is listed under the "Starters" section near the bottom above the Simple and Classic Caesar Salad, which is also available every night.

 

The $24.95 lobster has been around on a few ships for a while. This is a Maine lobster, and is not the same as the lobster that has been part of the Fisherman's Plate entree.

 

The Fisherman's Plate entree is still listed on the new menu, so I don't think anything has changed with regard to lobster.

 

If looking for a tail vs tangling with a whole lobster, which above dish(es) to order:confused:

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Just off Freedom today...

 

The whole Maine lobster is not anything you need to tangle with....it comes already cracked and pulled from the shell for you..your waiter then brings the drawn butter. It is seasoned just right and cooked to perfection...loved it!

 

The Surf and turf is also pulled from the tail for you , as is the fisherman's plate. Your waiter comes right to the table and pulls the meat out for you.

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we sailed the first week and my grandson (11yrs) enjoyed, pizza and chicken nuggets and they had mac/cheese. Picky eater so he went between the 1st two idems-very good. adult menu very good-lots to choose from

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With the second week of new menus "in the books" I wonder if the menus were different the second week? Would appreciate comments from those that were there for week 2.

 

Wasn't there, I get on Freedom on the 26th, but I don't see them changing at all that soon. If there are "issues" with the new menu, they still need to determine if they are :

 

A> Related to working out the kinks in preparation, cooking, serving, and the waiters really knowing the menu. Issues here are simply solved with practice and minor behind the scenes adjustments - not changing the menu.

 

B> Related to people not liking a particular menu item. One week isn't enough to determine that, you need a few weeks to reliably determine that.

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some how i'm not as excited about these main dinning room chnages as i was about 4 or 5 weeks ago when the news first came out...i can't even find out if the Navagator of the Sea's will have it by the early part of March...i called RCCL over the weekend to see if i could get anything out of anyone and all that they said was to check with our tavel agent...kind way of saying we don't know and stop calling here...oh well...i'm not a picky eater any way...still better than what i'm eating at home...

Edited by mikeblum
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With the second week of new menus "in the books" I wonder if the menus were different the second week? Would appreciate comments from those that were there for week 2.

 

Just got back from a great week on the Freedom and having cruise withdrawal!

 

The menus that OP posted are the same as we just had. As people realize, food is subjective, etc. and I am not a picky person at all, but the food was tremendous, IMO. We were a group of 4 and enjoyed the food and service tremendously in the MDR. Escargot available every night as an appetizer (along with Caesar salad and shrimp cocktail). Also, NY strip, pasta, fish, chicken available nightly along with a few desserts (creme brulee, and others)

 

Some options that our party enjoyed were the Mojo pork chop, lamb chops (4), Veal T-bone steak!, filet mignon (sliced), surf and turf (petite filet w/ shrimp), seafood platter (6 oz tail and shrimp), braised beef duo (short ribs and shoulder), roast duck, fish and chips (w/ scallops and shrimp). These are just some of the great options that were available.

 

The menus themselves were an experiment in that each level of the MDR has a different menu format. We had a multi page book which our waiter wasn't a fan of. He felt the one page menu, similar to the past, would be the one that would end up being the "winner". The other option was a tri-fold menu.

 

Hope this little info helps everyone. Any questions, please ask.

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We were on FOS for the 8/5 & 8/12 B2B cruises. I was especially excited about the timing of the new menus because my entire family joined us for the 8/5 cruise. Several of them have cruised before, but none with Royal Caribbean. We love Royal and wanted it to be really special for the family.

 

A few of my family members live in Chicago and always find the most amazing restaurants. They really appreciate good food, and I was so happy to hear that they enjoyed the MDR dinners. There were 13 of us with a wide range of preferences, and everyone found items they liked.

 

I love seafood and order it most of the time, but even I ended up ordering something else a couple nights because it sounded so good. I was never disappointed.

 

Someone had asked earlier if the savory bites were still available, I don't remember seeing the answer so I wanted to let you know they were in the breadbasket every night.

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do they baked potato every night?

 

also what kind if fish is served every nite?

 

thank you

 

i thought all the fleet served the same menu each and every week

 

how long will this menu be out for?

 

anyone have a johnny rocket menu?

 

also are they still using the potato pancakes for breakfast?

i miss real homefries but no shiop seems rto make them any more

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