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DCL Menus


philpcruiser
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We have been sailing DCL since 2012. So far have been on the Dream, Fantasy, and Magic (multiple times on each). It seems like the menus are somewhat similar on all of those ships and have not changed in all those years. Am I correct? Does DCL ever make a change?

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From 1998 to present, there have been some "major" changes. One, in particular, sticks in my mind because there were lots of complaints about the "new" menus. Since that time, most of the changes have been small--one or two items at a time. There have been at least 2 revisions of the Palo menu (again, keeping the most popular items), and Remy changes seasonally.

 

We were on a cruise were the new executive pastry chef was on board. The "occasion" was his roll out of many reduced sugar munchies, changing over the treats from the Cove Cafe, etc. Frankly, the originals were better than his "new" creations.

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Current Pirate Menu

 

Specialty Cocktails

Captain’s Treasure

Absolute Mandarin, Peach Schnapps and Orange Juice

Pirate’s Nest

Sparkling Sweet Wine, Malibu Rum and Apple Pucker

Rusty Anchor

Free Blueberries, fresh Lychee, Vanilla Ice Cream Mix, andRaspberry Puree (Non-Alcoholic)

 

Appetizers

Sri Sumbhajee’s Vegetable Samosa

with Potato Peas, Garlic, Cumin and Ginger served with TamarindChutney and a plain Yogurt Raita

Master Gibbs’ “1/2 Pint of Shrimp” Cocktail

Dill-Marinated Shrimp on Iceberg Lettuce, with Cucumber,Tomato, Caviar and a Marie-Rose Sauce

“Boucanier” Smoked Saucisson, Baked Brie, Brioche and Honey

with sliced Figs and Caramelized Orange

Davy Jones’ Locker Rock Crab Cake

seared and served with Chili-Cajun spiced Coleslaw and Lime

Soups & Salads

Carrot and Cilantro Soup

with Banana Bread Croutons

Chilled Mango Soup

with Passion Fruit and Coconut

Fennel, Orange and Quinoua Salad

with Saffron, Pine Nuts and Pomegranate

Romaine Wedge

with Blue Cheese, Radish, Cherry Tomato, Shallots, SweetPecans and Thousand Island Dressing

 

Bread Service

Johnny Cake

with Mango Dip

 

Main Course

Jack’s Treasure-of-the-Seas

Grilled Shrimp and Seared Scallops served with Spinach,strings of Pasta, Tomato Provencal Sauce and black Tomato Pearls

Cortes’s Cilantro Marinated Caribbean Grouper Filet

with Crab-filled Arepa, Roasted Yucca and a Mango, Lime,Avocado, Red Onion and Black Bean Salsa.

Tia Dalma’s Jerk Chicken

48 hour Jerk-Marinated Chicken, Grilled and served with Riceand Peas, Fried Plantains and a Pineapple-Chili Salsa

Chevalle’s Lamb Shank

Rosemary Lamb Shank slowly Braised in Red Wine served withButtered Green Beans and Parsnip Mash

King George’s Roasted Privateer Strip Loin

with Time-Roasted Potatoes, Buttered Savory Cabbage,Yorkshire Pudding and a Rosemary Wine Sauce

Vegetarian

Shanghaied Noodle Stir-fry

Egg Noodles with Nori, Edamame Beans, White Soy Sauce,Marinated Tofu, Scallions, Peppers, Carrots and Sesame Seeds

Barbary Coast Falafel

Fried Ground Chickpeas with Cumin Spice served withWhole-Grain Pita Bread, Humus and Tzatziki

Lighter Note Offerings

Braised Barbecue Beef Rib Salad

slow Braised Barbecue Beef Rib with Romain Leaves, Spinach,Macadamia Nuts, Carrots, Roasted Corn Kernels and Shallots served withCornbread and a Tomato Sour Cream Dressing

Gilled Grain-fed Sirloin Steak

Slow Roasted Breast of Chicken

Oven-baked Filet of Salmon

The above three entrees are served with Garden Vegetablesand your choice of steamed White Rice or Baked Potato

 

 

Desserts

Bounty Fruit Cobbler

with Vanilla Ice Cream

Rum-Soaked Chocolate Cake

with Raspberry Glazed and Whipped Cream

Bananas in Paradise

layers Banana Bread with Hazelnut Fudge filing served with aBanana Spice Puree

Pirate’s Treasure Sundaee

Rum and Raisin Ice Cream, Pineapple, Whipped Cream andFlorentine shard

No Sugar Added Dessert

Coconut Creme Flan

served with Tropical Fruists

 

Specialty Dessert

Caramel Macadamia Nut Cheesecake Tart

served with Whipped Cream and Caramel Ganache

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not really having anything to do with menus, but i just remembered a dining related thing from our cruise in august..

there is an ice cream shop on the disney dream (not free) called Vanellope's Sweets and Treats

 

on the last night of our cruise, just when our dessert was being served, all of a sudden a guy delivered the most amazing sundae ever in this big plastic car (like what vanellope drives)...

they made a big production of it being delivered, i can't remember, as it was such a surprise..

 

my daughter and son in law had bought it as a thank you for organizing the 'big trip' (3 weeks at WDW followed by the cruise for the entire family, us, 4 kids, 2 grandkids)..

 

anyway as i said, the sundae was amazing and it was so cool that they delivered it to our table at dinner!!

they had ordered it sometime earlier in the day..

 

we went to the shop after dinner as i wanted to thank the guy who'd delivered it...

the staff in there were all so sweet and so excited over having had the order to deliver..

 

it was all lovely....and the ice cream was scrumptious!!!

 

.

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Current Pirate Menu

 

Specialty Cocktails

Captain’s Treasure

Absolute Mandarin, Peach Schnapps and Orange Juice

Pirate’s Nest

Sparkling Sweet Wine, Malibu Rum and Apple Pucker

Rusty Anchor

Free Blueberries, fresh Lychee, Vanilla Ice Cream Mix, andRaspberry Puree (Non-Alcoholic)

 

Appetizers

Sri Sumbhajee’s Vegetable Samosa

with Potato Peas, Garlic, Cumin and Ginger served with TamarindChutney and a plain Yogurt Raita

Master Gibbs’ “1/2 Pint of Shrimp” Cocktail

Dill-Marinated Shrimp on Iceberg Lettuce, with Cucumber,Tomato, Caviar and a Marie-Rose Sauce

“Boucanier” Smoked Saucisson, Baked Brie, Brioche and Honey

with sliced Figs and Caramelized Orange

Davy Jones’ Locker Rock Crab Cake

seared and served with Chili-Cajun spiced Coleslaw and Lime

Soups & Salads

Carrot and Cilantro Soup

with Banana Bread Croutons

Chilled Mango Soup

with Passion Fruit and Coconut

Fennel, Orange and Quinoua Salad

with Saffron, Pine Nuts and Pomegranate

Romaine Wedge

with Blue Cheese, Radish, Cherry Tomato, Shallots, SweetPecans and Thousand Island Dressing

 

Bread Service

Johnny Cake

with Mango Dip

 

Main Course

Jack’s Treasure-of-the-Seas

Grilled Shrimp and Seared Scallops served with Spinach,strings of Pasta, Tomato Provencal Sauce and black Tomato Pearls

Cortes’s Cilantro Marinated Caribbean Grouper Filet

with Crab-filled Arepa, Roasted Yucca and a Mango, Lime,Avocado, Red Onion and Black Bean Salsa.

Tia Dalma’s Jerk Chicken

48 hour Jerk-Marinated Chicken, Grilled and served with Riceand Peas, Fried Plantains and a Pineapple-Chili Salsa

Chevalle’s Lamb Shank

Rosemary Lamb Shank slowly Braised in Red Wine served withButtered Green Beans and Parsnip Mash

King George’s Roasted Privateer Strip Loin

with Time-Roasted Potatoes, Buttered Savory Cabbage,Yorkshire Pudding and a Rosemary Wine Sauce

Vegetarian

Shanghaied Noodle Stir-fry

Egg Noodles with Nori, Edamame Beans, White Soy Sauce,Marinated Tofu, Scallions, Peppers, Carrots and Sesame Seeds

Barbary Coast Falafel

Fried Ground Chickpeas with Cumin Spice served withWhole-Grain Pita Bread, Humus and Tzatziki

Lighter Note Offerings

Braised Barbecue Beef Rib Salad

slow Braised Barbecue Beef Rib with Romain Leaves, Spinach,Macadamia Nuts, Carrots, Roasted Corn Kernels and Shallots served withCornbread and a Tomato Sour Cream Dressing

Gilled Grain-fed Sirloin Steak

Slow Roasted Breast of Chicken

Oven-baked Filet of Salmon

The above three entrees are served with Garden Vegetablesand your choice of steamed White Rice or Baked Potato

 

 

Desserts

Bounty Fruit Cobbler

with Vanilla Ice Cream

Rum-Soaked Chocolate Cake

with Raspberry Glazed and Whipped Cream

Bananas in Paradise

layers Banana Bread with Hazelnut Fudge filing served with aBanana Spice Puree

Pirate’s Treasure Sundaee

Rum and Raisin Ice Cream, Pineapple, Whipped Cream andFlorentine shard

No Sugar Added Dessert

Coconut Creme Flan

served with Tropical Fruists

 

Specialty Dessert

Caramel Macadamia Nut Cheesecake Tart

served with Whipped Cream and Caramel Ganache

 

Thanks for beating me to it and posting it. Probably more readable than the images I had.

 

That “Boucanier” Smoked Saucisson, Baked Brie, Brioche and Honey with sliced Figs and Caramelized Orange caught our eyes and I must have mentioned it to our head server, since the next night he brought us two (we ate at Remy on Pirates night). It was delicious! Definitely, next time we're on a Dream class ship, we're doing Remy another night.

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