Clay Clayton

Duh. Now I understand why it didn’t seem to include a curry or three! It’s been so long since we had the menu that I didn’t recognize the pictures.

Someone on Instagram just posted pictures of an Indian menu they had on their Alaska cruise. I’ve asked them to post a picture of the menu and the name.

That was Mike’s favorite…especially when they asked him if he and the guy at the table next door wanted to share a second one that the kitchen had mistimed.

I wonder if only the shells are leftover. That way they can use packaged lobster meat for the thermador?

Lucky you! We have more than that 😢. I’m so hoping to try Sweet & Salty.

Thanks. Just paying it forward! Updated it while you were typing your message.

In the before times, we flew TAP Business from/to Lisbon/Miami and enjoyed the flights. Should be better now that they have the 330Neos on that route. Be advised if flying from BOS/IAD/EWR(or maybe they use JFK?) that currently they are using an A321neo. Had a friend that flew IAD to LIS and said it was fine. I personally think if I had a choice I would try to get on the wide body. We flew TAP economy several times in 2018/2019. All the flights were great-hot meals on flights from BCN to LIS and LIS to LCY. Even got an ice cream bar and a beverage on the 45min hop from OPO to LIS on a prop plane! It should be noted that since we flew them, the government purchased back the portion owned by the JetBlue founder. Based on our YouTube video watching, it appears service may have been cut back…but as a PP said, that’s true if almost all airlines. We have noticed their pricing which was priced each way now is discounted if you purchase roundtrip.

https://thepointsguy.com/news/summer-strikes-travel-disruptions-2022-dates/?fbclid=IwAR0ktSOV0LjTVMipauqVuwifzjtoA-a5U5CjD5JkTToY6SCz5iGWa08dNnA

I would also recommend telling another guest who is staying with the tour that you’re leaving (perhaps folks sitting across or behind you in the bus) just in case the guide forgets.

My only thought is that just because you want to use the credits doesn’t mean you’ll be able to do so. If you have booked an IC and there isn’t a BC available, then you will have to book up to a higher category of inside to be able to use the reward to move to a balcony. And if the category of inside you need isn’t available, then you may be stuck where you are. I had the best luck by reserving the particular balcony we wanted on Sun (if you know you know) and then calling and working with a knowledgeable reward person (took two calls) to reprice us into the appropriate inside cabin. I have no idea how single supplement works when using an upgrade reward, hopefully someone else can advise. Good Luck!

Agree with you! While DMIL and DH had lobster, I enjoyed beef Wellington or something…

Can you elaborate on the second yes?

Have you tried checking the app or stateroom TV to see if the menus are listed? Pre-Covid all menus at all venues (including tea) showed up for the whole cruise. After looking at those Menus we discovered that on our 2019 Transatlantic that Lobster Newberg rather than grilled lobster was planned. We asked about the grilled since that was the biggest draw for DMIL to sail 🤪. Anyway, we were told they were not sure they had any whole lobsters to grill. But the next morning John the Restaurant Manager found us at breakfast and asked when we wanted it! We were seated at table 3(? Starboard stern corner where not everyone could see our plates being delivered) and voila happy Mother-in-Law!

Agreed-a friend and his Mom used them as a cruise ship but said it was fun to see the locals who were using them for transportation.

Heard back from Karen Burns-Booth. She sent the British #2 menu. Sounds yummy! Hope I get to try it sometime! “Great Britain” Classic Tastes of an Island Nation By Guest Chef Karen S Burns-Booth Amuse Bouche: Glamorgan Sausages, Apple Chutney, Edible Flowers and Dressed Baby Salad Leaves First Course: Beer Batter Fish & Chips, Vinegar Salt, Minted Pea Purée, Tartare Sauce Granite: Pimm’s Number 1 Cup, with Cucumber, Strawberries and Mint Main Course: Mini Beef & Guinness Pies, Champ Potatoes and Spiced Red Cabbage Dessert: Everlasting Lemon Syllabub with Shortbread Fingers, Whipped Wine infused Cream with Lemon, served with Shortbread Fingers and Candied Lemon Twist British recipes history: Glamoragan Sausages: These Welsh vegetarian leek and cheese sausages have some history behind them; they were traditionally made and served for breakfast, and George Borrow, a fascinating character, is known to have mentioned them in his book called “Wild Wales” which is based on his travels around Wales during the 1850’s. They were originally made with Glamorgan cheese, which is no longer made, however Caerphilly cheese is now used in the recipe, which is a direct descendant of Glamorgan cheese and has the same texture and flavour. Served with another British classic, Chutney, these make a fabulous starter course or a simple supper dish. Pimm’s Number 1 Cup: Pimm’s Number 1 cup is a quintessential English cocktail, beloved of “The Chelsea Flower Show”, “Wimbledon”, “drinks on the lawn” as well as summer garden parties at Oxford and Cambridge Universities. It usually served in a jug which is garnished with fresh strawberries, cucumber, oranges and mint. It was first produced in 1823 by James Pimm in Kent, England, and there were originally 6 “Cups” of which the gin-based Number 1 Cup was, and still is the most popular. A Classic Pimm’s Cocktail is made with clear, carbonated lemonade. Fish and Chips are probably one of Britain’s most iconic and famous dishes, which isn’t surprising, as Britain is an island nation with access to some of the world’s best fresh fish. The first “chips” were in actual fact pieces of bread which were replaced with potatoes during wheat shortages. The first “chippies” (a colloquial slang term for a Fish and Chip shop) was Lees’s in Mosley, Lancashire, and Malin’s in London’s East End – they both opened for trade during the 1860’s. During the Second World War the minister of food didn’t ration fish and chips because they provided a cheap and nutritious meal. Fish and chips are also called “Fish Suppers” and are loved by all, both rich and poor. The most popular fish used in a fish supper is cod closely followed by haddock, although more sustainable varieties such as hake and pollock are often used nowadays. It’s traditional to serve fish and chips with salt and (malt) vinegar and it was always served wrapped in newspaper until fairly recently. Beef & Guinness Pies with Spiced Red Cabbage and Champ Potatoes: Britain is a nation of pies, with the first recorded pies being made during medieval times, where the pastry crust was discarded and only the filling was eaten. There are many famous and regional pies still being made today, such as Cornish Pasties, Bedfordshire Clangers, Melton Mowbray Pork Pies and Steak & Kidney Pie. Beef & Guinness Pie is based on the traditional British beef pies, where the meat is encased in a rich shortcrust pastry case, all of which is eaten nowadays. Pies are traditionally served with mashed potatoes and peas, but spiced red cabbage is a regional variation that is popular in the North West of England and Ireland. Champ is a Northern Irish dish of mashed potatoes, spring onions (scallions) and butter, which is perfect when served with any kind of pie, boiled ham or sausages. Everlasting Lemon Syllabub with Shortbread Fingers: A simple and delicious dessert that has a long history throughout England in particular. It’s a wine and lemon infused creamy type of mousse which is served in wine glasses and is called everlasting as once the cream is whipped, it stays firm, unlike earlier versions of the recipe that were served as a frothy drink. Hannah Glasse, in the 18th century, published the recipe for “Whipt Syllabubs” in “The Art of Cookery Made Plain and Easy”. The recipe included "a quart of thick cream, and half a pint of sack (sherry), the juice of two Seville oranges or lemons, and half a pound of double refined sugar." After whipping the ingredients together, they were poured into glasses and were served with dainty biscuits (cookies) or small sponge fingers. Shortbread is known globally as one of Scotland’s most famous biscuit (cookie) Made with just three ingredients, it’s a short and buttery treat that just melts in the mouth.

Thanks for the menus. That is the same British Menu we had-not sure how #2 differs. I’m gonna ask Karen B-B if she can share it with us. Now if w expulsions just figure out what the other eleven are🤔. I posted a picture of the Sri Lankan but Jim (you may remember he and Lynn (from Colorado Springs) from our Iceland cruise said they were told it was a one time special menu just for the World Cruise😢

Maybe a combination of both AND the fact they are ferries and therefore some folks transportation to/from home and work?

I heard of similar on one (or maybe two) of our cruises. Someone on our rollcall (sometimes me) has always posted the time and date once the invitation is received just in case everyone didn’t get one or it got overlooked on the tray with all the other Viking paraphernalia.

Sorry to hear that. On our four ocean cruises we had the exact opposite. Each time it was basically standing room only in the Winter Garden!

I’m not gonna add this Sri Lankan menu to the numbered list since the friend on the World Cruise was told it was a one off special for the WC. But I know I would like to have it! (Are you listening Viking?)

Thank you! 1. British 1 2. British 2 3. Lotus 4. Asian Panorama 5. Xiang 6. California 7. Route des Indes 8. Scandinavian 9. Mexican (not it’s actual name) 10. A Gastronomic Journey Through Time 11. Sweet & Salty

🤞that you get a response to your second request.

Following….

This has been an ongoing issue since the restart after the pan-dammit. No one seems to know why. For what it’s worth, once onboard we didn’t have trouble making reservations especially if you have some flexibility. I suggest trying first on the app or the stateroom tv (which worked great in the before times but not so much last July) before heading to the reservation desk on Deck 1. If no luck there, try stopping by the maitre d’ podium when you’d like to dine and asking. They have cancelations or must keep some empty tables. To date have always been seated or asked to come back in 15-30 minutes or tomorrow.

1. British 1 2. British 2 3. Lotus 4. Asian Panorama 5. Xiang 6. California 7. Route des Indes 8. Scandinavian 9. Mexican (not it’s actual name) 10. Food through Time (not it’s actual name) 11. Sweet & Salty 12. French Bistro 13. Australia 2 (makes me think there must be a #1?) 14. Carnival