Sorry... a bit confused about the 'new' Celebrity menu.

I know there is another posting about this but it was getting so long that I was getting lost in the facts.

Is there still an 'every day' menu ? You know, it used to be on the left side of the menu with options you could order any day & they do not change.

I did get that baked potatoe & lobster bisque have been eliminated bit what about the rest.

thanks

 

I know it should not matter because there are ususally so many other offerings but as a total food junkie.....I have to know :O)

It is in the 2nd listing at the very bottom. It's listed as the everyday favorites, I think.

AVAILABLE-EVERY-DAY MENU ("Classic Dinner Favorites")

 

Appetizers:

__Chilled Jumbo Shrimp Cocktail: With Horseradish Cocktail Sauce

__Escargots A La Bourguignonne: With Shallots, Garlic, Parsley, And Pernod Butter

__ Seasonal Fruit Medley: Hand-Cut Selection Of Seasonal Fruits

 

Soups:

__Baked French Onion Soup: With Herb Croutons And Melted Gruyere Cheese

 

Salads:

__Classic Caesar Salad: Crispy Hearts Of Romaine Lettuce, With Garlic Croutons And Parmesan Cheese

 

Entrees:

__Broiled Alaskan Salmon: Classic Hollandaise Sauce

__ Grilled Chicken Breast: Herb Marinated Wi Th Thyme Jus

__Grilled New York Sirloin Steak: With Beurre Maitre D’hôtel

__Classic Caesar Salad:With Grilled Chicken Breast Or Poached Shrimp

 

All Classic Dinner Favorites Are Served With Mashed Potatoes And Seasonal Vegetables

 

Desserts:

__New York Cheesecake: With Fresh Homemade Berry Compote

__Apple Pie A La Mode: with Vanilla Ice Cream

__Crème Brule: Delightfully Balanced Vanilla-Infused Custard, With Caramelized Sugar Topping

AVAILABLE-EVERY-DAY MENU ("Classic Dinner Favorites")

 

Appetizers:

__Chilled Jumbo Shrimp Cocktail: With Horseradish Cocktail Sauce

__Escargots A La Bourguignonne: With Shallots, Garlic, Parsley, And Pernod Butter

__ Seasonal Fruit Medley: Hand-Cut Selection Of Seasonal Fruits

 

Soups:

__Baked French Onion Soup: With Herb Croutons And Melted Gruyere Cheese

 

Salads:

__Classic Caesar Salad: Crispy Hearts Of Romaine Lettuce, With Garlic Croutons And Parmesan Cheese

 

Entrees:

__Broiled Alaskan Salmon: Classic Hollandaise Sauce

__ Grilled Chicken Breast: Herb Marinated Wi Th Thyme Jus

__Grilled New York Sirloin Steak: With Beurre Maitre D’hôtel

__Classic Caesar Salad:With Grilled Chicken Breast Or Poached Shrimp

 

All Classic Dinner Favorites Are Served With Mashed Potatoes And Seasonal Vegetables

 

Desserts:

__New York Cheesecake: With Fresh Homemade Berry Compote

__Apple Pie A La Mode: with Vanilla Ice Cream

__Crème Brule: Delightfully Balanced Vanilla-Infused Custard, With Caramelized Sugar Topping

 

Creme Brule every night...in my glory...Going in May....Good thing I have started my diet now !

Hi. I'm trying to plan a couple of nights in Murano and Tuscan by the new menus that were posted, but am only seeing 6 nights plus the everyday menu and they seem out of order based on the past menus. From what I can see, the order looks to be days 1-4-3-2 on the first link and 7-5-everyday on the second one. Am I correct? Day 6 formal night seems to be missing. Thanks for posting them!

AVAILABLE-EVERY-DAY MENU ("Classic Dinner Favorites")

 

Appetizers:

__Chilled Jumbo Shrimp Cocktail: With Horseradish Cocktail Sauce

__Escargots A La Bourguignonne: With Shallots, Garlic, Parsley, And Pernod Butter

__ Seasonal Fruit Medley: Hand-Cut Selection Of Seasonal Fruits

 

Soups:

__Baked French Onion Soup: With Herb Croutons And Melted Gruyere Cheese

 

Salads:

__Classic Caesar Salad: Crispy Hearts Of Romaine Lettuce, With Garlic Croutons And Parmesan Cheese

 

Entrees:

__Broiled Alaskan Salmon: Classic Hollandaise Sauce

__ Grilled Chicken Breast: Herb Marinated Wi Th Thyme Jus

__Grilled New York Sirloin Steak: With Beurre Maitre D’hôtel

__Classic Caesar Salad:With Grilled Chicken Breast Or Poached Shrimp

 

All Classic Dinner Favorites Are Served With Mashed Potatoes And Seasonal Vegetables

 

Desserts:

__New York Cheesecake: With Fresh Homemade Berry Compote

__Apple Pie A La Mode: with Vanilla Ice Cream

__Crème Brule: Delightfully Balanced Vanilla-Infused Custard, With Caramelized Sugar Topping

 

MENU A

 

 

Appetizers

__Chilled San Francisco Crab Louis: Blue Crab Claw Meat, Served Over Fresh Avocado

__Organic Roasted Red Beets: Topped with Feta Cheese and Sherry Vinaigrette; Servied with Teardrop Tomatoes and Mixed Greens

__Baked Farm Goat Cheese Tart: Served Warm With Roasted Red Peppers And Aged Balsamic Syrup

 

Soups:

__Cream of Wild Forest Mushroom Soup: Mushroom Truffle Fricassee

__Angus Beef Consommé: With Leef and Root Vegetable Garnish

 

Salads:

__ Belgian Endive And Arugula Salad: With Apples And Candied Pecans

__ Mesclun Greens and Red Pepper: With Toasted Peanuts, Pickled Ginger, And Fresh Cilantro

 

 

Entrees:

__Spaghetti Alla Carbonara: Rich And Creamy Pasta Topped With Crispy Pancetta, Chopped Eggs, Shaved Parmesan Cheese, Italian Parsley, And Roasted Garlic

__Herb Crusted Haddock: With Spicy Roasted Potatoes, Red Peppers, Caramelized Onions And Green Olives In Tomato Garlic Sauce

__"Grandmother's Style" Coq Au Vin: Burgundy Braised Chicken With Pancetta, Mushrooms, And Pearl Onions, Served With Pomme Mousseline And Flaky Puff Pastry Leaf

__Lamb Shank “Tangine Style”: Marinated in Moroccan Spices with Harrissa, Root Vegetables, Dried Apricots and Raisins; Served on Citrus Infused Couscous with Carrot-Mint Slaw

__Aged Prime Rib Of Beef: Served Mashed Potatoes, Glazed Baby Carrots, Green Beans, And Pan Gravy

__Grilled Vegetable Kabob Served With Citrus Basmati Rice, Golden Raisins, And Toasted Pine Nuts

 

 

 

 

MENU B

 

Appetizers:

__ Cold Smoked Atlantic Salmon Roulade With Shaved Cucumber Salad, Herbed Cream Cheese, Pumpernickel Points And Broken Salmon Caviar Cream

__Beef Carpaccio: Layered With Dijon Aioli, Arugula Salad, And Parmesan Shavings

__Buffalo Style Frog Legs: Dredged In Rustic Garlic-Parsley Butter, Served With Carrot And Celery Spears And Blue Cheese Dressing

 

Soups:

__ Spanish Seafood Soup: With Saffron, Tomato. Garlic, Parsley and Calamari

__ Rich Vegetable Broth: With Vegetable Linguini. Cellophane Noodles And Cilantro

 

 

Salads:

__Baby Spinach Salad: With Bacon Bits, Chopped Eggs, And Crispy Shallots

__Crisp Romaine Lettuce: With Julienne Carrots, Sliced Button Mushrooms, Chopped Radish, And Toasted Pumpkin Seeds

 

Entrees:

__Mediterranean Chicken Pasta: Served With Spinach, Sun-Dried Tomato, Sliced Mushrooms And Chardonnay Cream Sauce

__Cedar Plank Grilled “Black Salmon”: Served With Sweet Yellow Corn Mashed Potatoes, Haricot Vert-Artichoke Ragout, Crispy Bacon And BBQ Sauce

__ Quail Delight: Roasted California Raised Quail With Wild Rice And Black Truffle Stuffing Served Over Braised Savoy Cabbage, Apple Wood Smoked Bacon, Sauteed Wild Mushrooms And Sage Jus

__Roasted Colorado Rack Of Lamb: Dijon And Herb Crusted Rack Of Lamb, Oven Roasted To Perfection, Served With Garlic-Spiked Mashed Potatoes, Steamed Broccoli Florets, Cinnamon-Glazed Baby Carrots, And Rosemary Lamb Jus

__Classic Chateaubriand Brillat-Savarin: Broiled Angus Beef Tenderloin Served With Roasted Parisienne Potatoes, Glazed Haricots Verts, Carrot Batonettes, Shiraz Braised Shallots, And Choice Of' Bearnaise Or Madeira Sauce:

__ Vegetable Paella: Paella-Style Steamed Vegetables With Israeli Couscous And Cilantro Aioli Crostini

 

 

 

MENU C

 

Appetizers:

__ Porcini Mushroom Risotto: With Parmesan And Mascarpone Cheese

__Classic Vitello Tonnato: Chilled Roasted Veal Tenderloin, Served Thinly Sliced With Tuna-Caper Dressing And Fresh Arugula

__Caribbean Cod Fritters: Crispy Fried Spiced Cod Fritters With Island Slaw And Plum Tomato Coulis

 

Soups:

__Asian Consommé: With Duck Wonton And Cabbage

__Sweet Yellow Corn Soup: With Lobster-Bacon Fricassee

 

Salads:

__Seasonal Greens Salad: With Cucumbers, Carrots, Raisins, And Balsamic Vinaigrette

__Belgian Endive And Fresh Pear Salad: With Celery Root, Dried Cranberries, And Candied Walnuts

 

Entrees:

__ Mediterranean Seafood Orzo: With A Melange Of Scallops, Shrimp, Mussels, Monkfish, Roasted Eggplant And Cherry Tomato; Garnished With Italian Parsley

__ Almond Crusted Trout: With Creamy Potato Puree, Haricots Verts, Cherry Tomatoes, Green Grape And Browned Lemon Butter Sauce

__Chicken "Wellington": Delicate All-White-Meat Chicken Breast, Baked Golden Brown, With Wild Mushroom Ragout, Glazed Green Asparagus, Grilled Pear Williams, And Black Perigord Truffle Jus

__ Seared Pork Medallions: Tender Pan Seared Pork Medallions Served With Creamy Dijon Mustard Sauce, Caramelized Pearl Onions, B Raised Mushrooms, Rice

Pilaf and Sauteed Spinach

__Pan-Seared Aged Sirloin Steak: With Grilled Jumbo Green Asparagus, Pommes Allumettes, And Herb Compound Butter

__Lemon Ricotta Ravioli: With Sautéed Spinach And Crunchy Parmesan Tuile

 

 

 

MENU D

 

Appetizers:

__ Shellfish And Saffron Risotto: Jumbo Shrimp, Scallops With Tomato-Fennel Sauce

__Caprese Salad: Vine-Ripe Tomatoes Layered With Buffalo Mozzarella And Arugula, Tossed In Extra Virgin Olive Oil And Balsamic Vinaigrette

__Crispy Sautéed Sweetbread And Potato Pancake Napoleon: With Savory Marsala Cream

 

Soups:

__Smoked Salmon-Potato Chowder: with Chives and Soy Caviar

__Italian Style Wedding Soup: with Meatballs, Kale and Parmesan Cheese

 

Salads:

__Green Leaf And Iceberg Lettuce: With Zucchini, Yellow Squash, Celery, Scallions, And Teardrop Tomatoes

__Radicchio And Watercress Salad: With Plum Tomatoes And Herb Vinaigrette

 

 

Entrees:

__Rigatoni Bistecca: Grilled New York Steak Served Over Rigatoni Pasta; Served With Garlic Cream Sauce.. Roasted Plum Tomatoes, Fresh Arugula, Button Mushroom And Crumbled Gorgonzola

__Cape Hake Paupiette Style: Black Truffle Infused And Wrapped, Served With Vegetable Linguini And Yukon Gold Potato

__Turkey Parmigianino Reggiano: Pan-Seared Turkey Breast Served Over A Bed Of Penne Pasta, Topped With Signature Marinara Sauce, Melted Mozzarella And Shaved Reggiano Parmesan Cheese

__ Osso Buco Alla Milanese: Milk Feed Veal Shank, Braised With Vegetable Mirepoix, Roasted Artichokes And Served Over Herb Mashed Potatoes; Topped With Traditional Italian Gremolata And Savory Veal Jus

__Cajun Blackened Ribeye Steak: Blackened, Aged Ribeye, Served With "Dirty" Rice, Pineapple-Mango Salsa, Steamed Broccoli Florets, Tobacco Onions, And Tarragon-Citrus Béarnaise

__Toasted Israeli Couscous Cake: With Asparagus Spears, Cherry Tomatoes, Zucchini Ribbons, And Balsamic Beurre Blanc

 

 

 

 

 

MENU E

 

 

Appetizers:

__Curried Chicken Salad: Composed Blend Of Curried Chicken, Toasted Sweet Coconut, Mixed Greens, And Pineapple-Raisin Salsa

__ Creamy Parmesan Polenta: Fricasse Of Wild Mushroom

__Celebrity’s Signature Maryland Crab Case: Delicate Pan Seared Crab Cake Served With Yellow Corn And Green Pea Succotash And Spicy Chipotle Aioli

 

Soups:

__Cream Of Broccoli Soup: Scented With Lemon Oil

__ Smoked Ham And Split Pea Soup: Parmesan Fondant

 

Salads:

__Boston Lettuce And Gorgonzola Salad: With Cheese Wedges, Red Grapes, And Toasted Herb Croutons

__Market Fresh Salad: Mixed Greens, Plum Tomatoes, Cucumbers, Red Cabbage, And French Vinaigrette

 

 

Entrees:

__Classic Seafood Fettuccine: Pouille Fuisse' "Drunken" Shrimp, Scallops, Lobster, Calamari, And Mussels, Served Over Fettuccine Noodles, With Basil Marinara Sauce And Grated Parmesan

__Blackened Drum Fish: With Cajun Fried Rice, Okra And Spicy Crayfish-Shrimp Sauce

__ Oven Roasted Chicken Saltimbocca: Stuffed With Prosciutto, Sage & Mozzarella Cheese. Paired With Sun-Dried Tomatoes, Olive Crostini, Mediterranean Vegetables And Lemon-Caper Sauce

__ JVS" Signature Mozzarella Meatballs: Premium Beef Meatballs Stuffed With Ground Turkey, Buffalo Mozzarella, And Italian Sausage, Served Over Linguini And Tossed In Signature Marinara Sauce

__ Petit Filet Mignon: Prepared Tournedos Style Wrapped In Bacon And Pan Seared; Served With Caramelized Onion Potato Cake, Buttered Green Peas And Jameson Irish Whiskey Sauce

__Honey And Marjoram Braised Barley: With Brunoise Of Root Vegetables, Cherry Tomatoes, Drizzled Honey, And Marjoram-Infused Olive Oil

 

 

MENU F

 

Appetizers:

__Batonet Of Pears And Apple: Over Comfit Braised Fruits With Aromatic Cinnamon-Spice Dressing

__Traditional Steak Tartar: Premium Tenderloin Beef Blended With Dijon Mustard, Marinated Capers, And Red Onion, Served Over Fresh Arugula

__Tuscan Seafood Sausage: Served With Cannellini Beans, Basil Pesto, Roasted Peppers And Saffron Aioli Crostini

__Wild Mushroom Vol-Au-Vent: Dark Truffle Cream And Demi-Glace Sautéed Mushrooms Served In A Delicate Puff Pastry

 

Soups:

__Chicken And Corn Chowder: With Roasted Yellow Corn

__Duck Consommé: With Shiitake Mushrooms, Leeks, And Sugar Snap Peas

__Smooth Green Pea And Mint Soup: With Chilled Pureed Green Peas

 

Salads:

__Mediterranean Baby Green Salad: With Artichokes, Roasted Peppers, And Grilled Zucchini

__Seasonal Mixed Lettuce: With Cucumber, Chopped Hard-Boiled Eggs, And Scallions

 

 

Entrees:

__Barolo Braised Beef Short Rib Lasagna: Grain-Fed Braised Beef Short Rib, Layered With Caramelized Onions, Egg Noodles, And Wisconsin Cheddar Cheese, Garnished With Wilted Spinach And Topped With Barolo Wine Sauce

__Momma's Pork Chops: "Homestyle" Double-Coated Bone-In Pork Chops, Flash-Fried Golden Brown, Served With Sweet Marshmallow Potatoes, Sautéed String Beans, And Zesty Cider-Raisin Sauce

__Roasted Lobster And Crab Duo: Crab Stuffed Lobster And Roasted Lobster Tail Served With Truffled Mashed Potato, Asparagus Ragout And Lobster Beurre Blanc

__Mediterranean Style Cornish Game Hen: Braised In A Saffron, Green Olive, And Ginger Broth, Served Over Cumin-Infused Skin Potatoes, Glazed Carrots, Green Zucchini, And Drizzled With Thyme-Infused Extra Virgin Olive Oil

__Tournedos Rossini ["Celebrity's Signature"]: Pan-Seared Medallions Of Beef Tenderloin, Topped With Foie Gras, Morel Mushrooms, Pearl Onions, And Black Truffle Ragout, Served With Roasted Potatoes, Sautéed Haricots Verts, Burgundy Braised Shallots, And Sauce Perigourdine

__Grilled Eggplant Ratatouille Napoleon: Layered Eggplant, Ratatouille Vegetables, And Crispy Potato Chips, Served With Parmesan Crisp, Oregano, And Roasted Red Pepper Coulis

 

 

MENU G

 

Appetizers:

__Warm Goat Cheese Croustillant: Red And Yellow Sweet Bell Pepper Salad

__Pesto Roasted Vegetable Napoleon: Layered Zucchini, Yellow Squash, And Red Peppers, Served With Cubed Feta And Oregano Vinaigrette

__Spinach Turnover: Ricotta And Spinach-Stuffed Puff Pastry, With Creamy Emmental Cheese Sauce, Black Olives, And Minced Italian Parsley

 

Soups:

__ Tuscan Vegetable Minestrone: Fresh Basil Chiffonade

__Spiced Sweet Potato Soup: With Ginger Raisins And Toasted Pecans

 

Salads:

__Sliced Tomato And Red Onion Salad: With Iceberg Lettuce And Sprinkled Lemon Pepper

__Green Leaf And Radicchio Lettuces: With Radish, Smoked Bacon, And Toasted Croutons

 

Entrees:

__Penne Pasta “Quattro Formaggi”: Delicate Four-Cheese Pasta, Blending Mozzarella, Parmesan, Provolone, And Sun-Dried Tomato Fontina With Sautéed Spinach

__Tilapia “Puttanesca Style”: Prepared With Extra Virgin Olive Oil, Capers, Tomato, Olives, White Wine And Cavatelli Pasta

__Oven Roasted Turkey: With The Traditional Trimmings, Including Oyster-Sage Stuffing, String Bean Gratin, Candied Sweet Potatoes, Giblet Gravy, And Cranberry Relish

__Veal Cordon Blue "Our Way": Tender Veal Cutlet, Layered With Ham, Prosciutto, Fresh Sage, Melted Provolone Cheese, And Sun Dried Tomato, Lightly Coated And Pan Fried To Perfection, Served With Baby Vegetables, Mushroom Ragout, And Marsala Sauce

__ Barolo Braised Beef Ragout: With Sauteed Sage Gnocchi. Roasted Shallots And Tender Root Vegetable

__Vietnamese Yellow Curry With Potatoes: With Coconut Milk, Sautéed Carrots, Bell Peppers, Celery Root, And Snap Peas, Served Over Lime-Jasmine Rice

 

 

 

MENU H

 

Appetizers:

__Fresh Papaya, Mango, And Kiwi Cocktail: With Chilled Mascarpone And Passion Fruit Syrup

__Five Spice Crusted Ahi Tuna Carpaccio: With Sesame-Ginger Asian Slaw And Wonton Crisps

__Marinated Bell Pepper And Portobello Mushroom Terrine: With Basil Herb Salad And Balsamic Vinaigrette

__Crispy Sautéed Sweetbread And Potato Pancake Napoleon: With Savory Marsala Cream

 

Soups:

__Oven Roasted Tomato & Garlic Soup: Goat Cheese Crostini

__Cajun Style Seafood Gumbo: Spicy Andouille Sausage

__Creamy Chilled Haas Avocado Soup: With Lime Tomato Brunoise And Green Chile Salsa

 

Salads:

__Asian Salad: With Toasted Pinenuts, Napa Cabbage, Pineapple And Crispy Fried Rice Noodles

__Crisp Garden Green Salad: With Red Cabbage, Sliced Cucumber And Beefsteak Tomatoes

 

 

Entrees:

__Sesame Crusted Ahi Tuna Steak: Served With Sticky Rice, Steamed Bok Choy, Bamboo Shoots And Teriyaki Glaze

__Chicken Alfredo: Classic Fettuccini Egg Noodles Tossed In Garlic-Chardonnay Cream Sauce And Parmesan Cheese, Garnished With Marinated Grilled Chicken Breast And Tomato Convasse

__Canard A l'Orange: Oven Roasted Long Island Duckling Coated With Grand Marnier Glaze, Wilted Spinach, Potato Croquettes And Caramelized Orange Au Jus

__JVS Signature “Sirloin Oscar”: Double Cut Sirloin Steak, Grilled To Perfection And Prepared “Gratine” Style With Old Bay Blue Crab Stuffing And Melted Mozzarella Cheese. Served With Asparagus Ragout, Fingerling Potatoes And Lobster Emulsion

__ Provencal Pork Scaloppini: Herb Crusted Pork “Scaloppini”. Served With Roasted Potation, Classic Ratatouille Vegetables And A Browned Lemon-Butter Sauce

__Golden Baked French Pot Pie: Grilled Tomatoes, Champignons De Paris And Creamy Tarragon Veloute

 

 

MENU I

 

Appetizers:

__Basket Of Caramelized Mango: With Rosemary Syrup And Wild Berries

__Country Style Pate: Delicate Pork Pate With Dried Cherry Comfit, Currant Jelly And Port Wine Aspic Cumberland Sauce

__Warm Montrachet Goat Cheese & Potato Gratin: With Thyme Cream Sauce

__Lump Crab And Smoked Salmon: With Ginger Mango Citrus Salsa

 

Soups:

__A Tasted Of Celebrity Century’s “Murano” Restaurant Creamy Shellfish Bisque; Fresh Water Crayfish, Langoustine And Mussels With Fennel Flan, Chives And Preserved Lemon Salad

__Butternut Squash: With Caramelized Apple And Calvados Cream

__Cucumber Yogurt Soup: With Dill And Baby Shrimp

 

Salads:

__Panzanella Salad: With Olive Oil, Chives, Plum Tomatoes And Fresh Mozzarella

__Greek Salad: Cucumber, Tomatoes And Feta Cheese

 

Dressings: ?

 

Entrees:

__Maryland Crab Crusted Flounder: Served In A Saffron Nage With Green Asparagus And Potato Parisienne

__”Mama's” Pasta Bolognese: Premium Herb-Braised Ground Beef And Veal With Our Special Marinara Sauce; Served Over A Bed Of Linguini And Topped With Fresh Bait And Parmesan Cheese

__Honey Roasted Pecan Chicken: Pecan Crusted Scaliopone Chicken Breast With Smoked Red Bliss Mashed Potatoes, Vegetable Linguini, Apple Fritters And Jack Daniels Cream Sauce

__Burgundy Braised Lamb Shank: Crusted With A Blend Of Green, Pink And Black Peppercorns; Serviced With Carrot Mashed Potatoes, Shiraz Braised Cinnamon Red Cabbage, Caramelized Apple And Burgundy Wine Sauce

__”Mediterranean Style: Aged Sirloin Steak: Double Cut Sirloin Steak With Crumbled Gorgonzola Cheese And Sun Dried Tomato Tapenade; Served With Parmesan Roasted New Potatoes, Marinated Zucchini, Herb Vinaigrette And Balsamic Drizzle

__Vegetable & Ricotta Cheese Stuffed Conch Shells: Roasted Root Vegetable And Ricotta Cheese Stuffed Pasta Shells Served With Comfit Of Plum Tomatoes, Herb Nage And Crispy Leeks

 

 

 

MENU J

 

Appetizers:

__Chilled Fresh Fruit: Minted Coconut Milk

__A Taste Of Celebrity Solstice’s “Tuscan Grille” Restaurant Antipasti Planner; A Selection Of Cured Meats, With Parmesan Cheese And Fire Roasted Bell Peppers

__Marinated Red Snapper Escabeche: With Pickled Vegetables, Avocado And Cilantro

__Roasted Vegetables & Goat Cheese Crostini: With Arugula Salad, Parsley Pesto And Balsamic Reduction

 

Soups:

__Market Vegetables: And Noodles

__Cream Of Cauliflower: With Herb Pesto

__Spicy Tropical Gazpacho: A Zesty Blend Of Tomato And Tropical Fruit

 

Salads:

__Mesclun Greens, Cherry Tomatoes, Grapes, And Raisin Salad: With Toasted Pumpkin Seeds

__Romaine, Radicchio, And Cucumber Salad: With Radishes Daikon Sprouts

 

 

 

Entrees:

__Rigatoni “Prosciutto Crudo”: Smother In Our Homemade Marinara Sauce, Garnished With Shaved Prosciutto, Arugula, Pine Nuts And Extra Virgin Olive Oil

__Atlantic Pollock: Pan Seared With White Cannellini Beans, Steamed Spinach, Piquilo Peppers, Lemon Olive Oil Sauce And Feta Cheese Crostini

__Celebrity Shrimp Scampi: Butterfly Tiger Shrimp Sautéed In Garlic, Butter And Fresh Lemon Juice With A Saffron Rice Timbale, Steamed Broccoli And Carrot Flan

__Chicken Chiquita: A Longtime Favorite Of Celebrity Guests, Seasoned Chicken Breast Stuffed With Banana And Honey Ham. Dipped In Coconut Flakes And Lightly Fried; Served With Wilted Spinach, Coconut Rice And Madras Curry Sauce.

__Glazed Pork Loin: With Mushroom Ragout, Rosemary Blini And Crispy Seasonal Vegetables

__Mediterranean Phyllo Tart: With Marinated Artichokes, Vegetable A Al Grecque And Red Pepper Coulis

 

 

MENU K

 

 

Appetizers:

__Carpaccio Of Melon And Pineapple; With Mascarpone Cannoli And Chardonnay Reduction

__Orange Zest And Citrus-Cured Salmon Rillettes With Radicchio Salad: Gaufrette Crisps And Dill Vinaigrette

__Pheasant Terrine: Delicate Pheasant Terrine Flavored With Brandy, Madeira And Dried Cherries. Served With Cherry Comfit

__Maine Lobster Ravioli With Wilted Spinach: With Wilted Spinach And Spicy Crayfish Sauce

 

Soups:

__Cream Of Chicken: With Carrots And Leeks

__Japanese Vegetable Consommé: With ****ake Mushrooms And Glass Noodles

__Chilled Tropical Fruit: Enhanced With Triple Sec

 

Salads:

__Hearts Of Lettuce: Sliced Tomatoes And Red Onion Rings

__Mixed Greens, Julienne Of Red Pepper Salad: With Thin Shaved Red Radishes

 

 

Entrees:

__Drunken Shrimp Linguine: Tequila And Anchor Chile Glazed Tiger Shrimp Over Linguini Pasta With Cilantro, Peppers, Yellow Cord And Mozzarella

__Codfish ”Chowder Style”: Served With Clams, Yellow Corn And Leeks In A Creamy Veloute. Topped With Bacon And Scallions

__A Taste Of Celebrity Constellation’s “Ocean Liners” Restaurant Sautéed Muscovy Duck Breast: With Comfit Spiced Duck Leg, Almond Crusted French Toast And Raisin Apple Compote Au Jus

__Classic Italian Veal Medallions: Tender Veal Coated In Our Signature Rub, Pan Fried Golden Brown With Saffron Fettuccine, Sautéed Broccoli, Herb Salad And Brown Butter Caper Sauce.

__Argentinean Steak Churrasco; Marinated Skirt Steak, Rubbed In Our Secret Blend Of Spices; Served With Chimichum Sauce And A Duo Of Garlic Infused Stacked Potato Chips And Fries

__Vegetables Wellington; Stuffed With Spinach, Roasted Peppers, Mushrooms And Feta Cheese With Creamy Roasted Garlic Sauce

MENU L

Appetizers:

__Fresh Fruit Minestrone: With Amaretto Drizzle And Fresh Mint

__Thinly Shaved San Daniele Prosciutto: Served With A Trio Of Melon

__Scottish Smoked Salmon: With Truffle Herb Salad, Zesty Cheese Ball And Tobiko Caviar

__Poached Anjou Pear And Gorgonzola Cheese: Baked In Phyllo Pastry And Port Wine Reduction

 

Soups:

__Cream Of Broccoli: Aged Cheddar Cheese

__Double Beef Consommé; Vegetable Batons

__Chilled Musk Melon: Fresh Mint Garnish

 

Salads:

__Romaine, Frisee, Escarole Lettuce Salad: With Cucumber, Peppers And Italian Parsley

__Farm Fresh Lettuces, Plum Tomatoes Salad: Cheddar Cheese, Chopped Eggs And Marinated Olives

 

 

Entrees:

__Pappardalle Con Funghi: Wide Ribbon Noodles Cooked Al Dente With Wild Mushroom Ragout. Garnished With Fresh Basil, Sun Dried Tomato Sprinkle And Goat Cheese Crumbles.

__Broiled Australian Barramundi: Served With Sautéed Potatoes, Fennel, Sun-Dried Tomato And Roasted Poblano And Red Pepper Sauce

__Pan Seared Chicken Florentine Supreme: With Vegetable Succotash, Wild Rice And Herb Pilaf And Basil Pesto Cream Sauce

__Steak Au Poivre “Surf And Turf Style”: Grilled Sirloin Steak With Grilled Shrimp; Served With Green Pea And Mushroom Ragout, Mashed Potatoes And Cognac Peppercorn Sauce

__Classic French Pot-Au-Feu: Slowly Braised Beef Shoulder And Succulent Root Vegetables. Served In Its Own Braising Broth With Fresh Horseradish Sauce, Dijon Mustard, Cornichons And Picked Pearl Onions

__Sun Dried Tomato Gorgonzola Pasta: Penne Pasta Tossed With Sun Dried Tomatoes, Buffalo Mozzarella And Cream Spinach Sauce, Garnished With A Parmesan Tuile.

 

 

 

MENU M

 

 

Appetizers:

__Shaved Cantaloupe & Honeydew; Topped With Fresh Raspberries And A Dash Of Galliano Liqueur

__Thai Marinated Beef Salad: With Crispy Rice Noodles, Pickled Cucumber, Creamy Papaya Coulis And Chili Lime Sauce

__Crispy Potato Gnocchi: With Parmesan Basil Cream

__Tender Braised Duck Leg: With Frisee Lettuce, Dijon Vinaigrette And Cabernet Reduction

 

Soups:

__Louisiana Gumbo: With Baby Shrimp, Andouille Sausage And Sliced Okra

__Forest Mushroom Broth: With Goat Cheese Crostini

__Chilled Tropical Fruit Nage: With Lime Cream And Fresh Mint

 

Salads:

__Watercress, Orange & Avocado Salad: With Field Greens, Chopped Celery, Julienne Tomato And Shaved Cucumber

__Duo Of Baby Mizuna: With Pearl Apples And Julienne Fennel

 

 

Entrees:

__Moroccan Spiced Ahi Tuna Steak: With Pistachio Couscous, Spinach, Raisins And Harissa Vinaigrette

__Toasted Orzo Pasta: With Wild Fresh Water Crayfish Tails, Seared Rockfish, Organic Sun Dried Tomato And Roasted Tomato Coulis

__”JVS” Signature Thai Coconut Shrimp: Sautéed Tiger Shrimp In Lemongrass-Ginger Yellow Curry Sauce; Served Over A Bed Of Fragrant Jasmine Rice With Straw Mushrooms, Bamboo Shoots And Crispy Carrot Nests.

__Slow Roasted Pork Roulade: Served With Caramelized Black Pudding, Apple-Pear Coulis, Potato Fondant And Creamy Savoy Cabbage Compoteolata

__Oven Roasted Peppercorn Prime Rib: Black Peppercorn Rubbed Prime Rib Served With Crispy Elephant Garlic, Hasselback Potatoes, Sautéed Haricots Verts And Shallot-Horseradish Demi-Glace

__Pan Fried Coconut Tofu: Delicate Coconut-Crusted Tofu Squares Served With Sautéed Bok Choy Ginger Carrots And Citrus-Mint Yuzu Vinaigrette.

 

 

 

MENU N

 

Appetizers:

__Fresh Seasonal Fruit: Delicately Glazed With Peach Coulis And Dried Cranberries

__Lime Shrimp And Bay Scallop Civiche: With Fried Plantains, Cilantro And Avocado

__Roasted Vegetable And Mozzarella Tower: With Oregano And Basil Pesto

__Spiced Duck Rillettes Quenelle: With Raspberry Emulsion And Petite Salad

 

Soups:

__Hungarian Beef Goulash: With Peppers Paprika And Tomatoes

__Moroccan-Style Green Lentil Soup: With Mediterranean Vegetables

__Emulsion Of Vine Ripe Tomato: With Extra Virgin Olive Oil, Fresh Basil And Parmesan Croutons

 

 

Salads:

__Chow Mein Salad: Musclun Greens, Red Cabbage, Cucumber, Chow Mein Noodled And Red Peppers

__Mache Fressee And Grapefruit Segments: With Toasted Pumpkin Seeds

 

 

 

Entrees:

__Mediterranean Grilled Snapper: Served With Tuscan Seafood Ragout, Calamari, Shrimp, Garbanzo Beans, Lemon Juice And Fresh Basil

__ Mediterranean Seafood Risotto: Golden Saffron Risotto Serviced With A Mélange Of Scallops, Shrimp, Mussels And Monkfish; Garnished With Roasted Eggplant, Cherry Tomatoes And Italian Parsley

__”A Taste Of The Baltic” Chicken Kiev: Crispy Herb-Stuffed Chicken Breast With Creamy Mashed Potatoes And Sautéed Green Beans

__ Broiled 14 Oz Milk Fed Veal Chop: Rubbed With Chef JVS’ Exclusive Spice Blend; Served With Truffle Infused Mascarpone Polenta, Sautéed Garlic Spinach, “Crispy” Onions And Chianti-Infused Veal Jus

__“Evolved” Beef Wellington: A Contemporary Twist On The Classic Dry Aged Beef Tenderloin, Coated With Mushrooms Duxelles And Wrapped In Puff Pastry, Baked To Perfection And Service With Cabernet-Veal Reduction, Petit Sautéed Vegetables And A Savory Potato Tart

__ Curry Vegetable Couscous Tagine: With Toasted Almonds, Dry Apricots, Fresh Coriander And Crispy Papadums

Please excuse a novice question, but this will be my first X cruise. Is ordering two appetizers a problem on X cruises? We have sailed Carnival and Princess for many years and never had a problem but on a recent RCL trip it was frowned upon.

That doesn't see to be a problem. We've see people get two of everything and nobody blinked.

Please excuse a novice question, but this will be my first X cruise. Is ordering two appetizers a problem on X cruises? We have sailed Carnival and Princess for many years and never had a problem but on a recent RCL trip it was frowned upon.

 

 

No, it is not. I often do this and skip the soup or the salad, but you don't have to. I think they will bring you whatever you want on Celebrity unless things have changed in the last 2 months. Enjoy your cruise.

Please excuse a novice question, but this will be my first X cruise. Is ordering two appetizers a problem on X cruises? We have sailed Carnival and Princess for many years and never had a problem but on a recent RCL trip it was frowned upon.

 

I've never heard it frowned upon on RCL. Many at our table have ordered 2 appetizers each night!

 

We will be on our first Celebrity cruise in June.....I hope it is not frowned upon. If it is ..... oh well - let them frown!

Thanks for the comments. I was hoping that it wouldn't be an issue, not that it would stop me. :p

Patty Thanks for being so helpful!:D

When it comes to food, I'm always happy to help!

When it comes to food, I'm always happy to help!

 

Another novice question! This is only our 2nd cruise, and I'm confused about the dining on this one.

Is there free style dining or are we seated in resturants? And what exactly is included in the cruise?

Sara

Are those menus the same as the new menus being posted from this week? I thought a lot of the talk was that the escargot was no longer offered or the cold soups. :confused:

are the menus the same on every ship? region?

Many thanks, Patty!

The first four are the new menus. When I get more, I'll update them to include the rest.

Another novice question! This is only our 2nd cruise, and I'm confused about the dining on this one.

Is there free style dining or are we seated in resturants? And what exactly is included in the cruise?

Sara

 

Free Style Dining is an NCL marketing term...

 

On Celebrity for dinner, you have a choice of Set Dining Times (early or late) or Select Dining (dine when you want). This needs to be selected when you book your cruise.

 

If you do Select, your gratuities will be pre-paid at final payment.

 

In both cases you will be seated in the main dining room, but different areas.

 

If you don't want to be seated in a restaurant, you can do the buffet or room-service anytime you want.

 

As for 'whats included', thats a big question...and i would say check the Celebrity Website based on your Cabin Type, but at a high-level:

 

- transportation between ports (the reason we are on a cruise:D)

- meals (yes, all meals are included, but some people will complain it doesnt include specialty restaurants, but you do get 3+ meals included and food is available 24/7)

- basic drinks (water, coffee, tea, juices)

- entertainment

 

not included (lots of extras):

- internet access

- specialty drinks / alcohol / bottled water / soda

- pictures

- specialty restaurants

- shore excursions / tours

- phone calls to shore

- casino

Wow, thank you so much! Appreciate it.

I'm sure there will be more food than I will ever want to eat so I'm not worried! :)

The first four are the new menus. When I get more, I'll update them to include the rest.

 

The daily menus look exactly the same as they did in July. What is everybody on the other thread all worked about about? :D

Please excuse a novice question, but this will be my first X cruise. Is ordering two appetizers a problem on X cruises? We have sailed Carnival and Princess for many years and never had a problem but on a recent RCL trip it was frowned upon.

 

Strange. Sailing with a group last Dec. on the Mariner of the Seas it was never a problem, but rather an every night thing with several people in the group, and included entrees and desserts!

Please excuse a novice question, but this will be my first X cruise. Is ordering two appetizers a problem on X cruises? We have sailed Carnival and Princess for many years and never had a problem but on a recent RCL trip it was frowned upon.

No worries Ignite, just tell your waiter whatever you want. We went on our 1st cruise with X Solstice 17 Sept last year. The waiters were so friendly and thought we had problem with the menu as we just ordered 2/3 courses for dinner. They told us to 2x whatever we wanted if we liked the item. We sometimes share a starter or a dessert as we don't want to overstretched our new threads we bought in Barcelona ! We had lovely meals especially the Lamb dishes and the desserts.

 

Many thanks Patty for posting the whole menu, hope it'll still be around in Oct as we'll

be onboard again !

I'll update the menus after our cruise in May and anytime someone emails me a copy of a menu that I don't have.

I'm looking forward to trying some of the new items on the menu.

does anyone know if the Blu menus are affected by the change?