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Explorer Dining Room Menu

crisp1

By crisp1,
in Royal Caribbean International

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crisp1

crisp1

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I've seen the menus that Cruise clues has links to for the 9 day Explorer, but they are several years old. Does anyone have pics or a link to a current set of menus for the 9 day? Thanks

Seas the Day!

C

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Broch

Broch

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I've seen the menus that Cruise clues has links to for the 9 day Explorer, but they are several years old. Does anyone have pics or a link to a current set of menus for the 9 day? Thanks

Seas the Day!C

 

I made these up before my Explorer Cruise in May and they are very accurate. They may have changed them slightly because we were on the Eastern Caribbean Cruise, but they were exactly the following when we were there. I would relax in my cabin around 6pm thinking of what I was to eat that evening and the waiter always comlimented me on my speed of choice. No I never did tell him it had already taken me about 2 hours BTW the food was very good IMO

 



Explorer of the Seas Dinner Menus



Bon Voyage Dinner

 



Starters

Melon and Mango – Drizzled with ginger syrup

Smoked Fish Tapende – Smoked fish, onions, capers, fresh herbs, served with crostini

Vidalia Onion Tart – sweet onions and gruyere cheese baked in pastry with red pepper coulis

Tuscan Tomato Soup – Thick rustic soup swirled with basil pesto

Saigon Chicken Noodle Soup – Chicken broth with lemon grass, ginger, noodles and julienne vegetables

Chilled Watermelon Gazpacho – Garnished with chopped celery and cucumber

 

Salad

Spinach Salad – with plum tomatoes, sliced mushrooms and toasted pine nuts

Traditional Caesar Salad

 

Entrees

Shrimp Ravioli – In a cream coconut lime lobster sauce with wilted spinach and crispy fried leeks

Stuffed Chicken Breast – filled with prosciutto and brie, served with red pimento relish

Slow Roasted prime Rib – with baked potato and horseradish au jus

Grilled Mediterranean Vegetable Quesadilla – Folded in a flour tortilla with Manchego cheese and tomato and cilantro salsa



Alternative Selections

Fettuccine with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Royal Herb Crusted Fillet of Atlantic Cod – with light cream saffron champagne sauce, red skinned mashed potatoes and scallions

 

Formal night 1

 



Starters

Sun Ripened Pineapple - Sliced Pineapple, Sun dried apricot ricotta and black pepper

Citrus Cured Salmon - Thinly Slices with a dill cucumber salad

Creamed Wild Mushrooms in Puff pastry – crimini and oyster mushrooms in flaky pastry

Cream of Asparagus – Garnished with crunchy almonds

Double Duck Consommé – with julienne vegetables and aged port

Roasted Peach Soup – Finished with fresh strawberries

 

Salad

House Salad – Boston and Oak leaf lettuce, vine ripened tomatoes and sunflower seeds

Traditional Caesar Salad

 

Entrees

New England Bay Scallops and Ziti – topped with Portobello mushrooms and fire roasted red pepper pesto

Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets

Slow Roasted Aged Prime Rib – cut thick served with baked potato

Asian Fried Tofu – with sautéed bok Choy, shiitake mushrooms and red curry sauce

 

Alternative Selections

Ziti with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Thai BBQ Chicken Breast









Formal Night 2

 



Starters

Orange Carpaccio – orange slices, red onions, watercress, feta cheese and cumin mint yogurt

Shrimp Cocktail royal – with cocktail sauce

Escargots Bourguignon – baked snails in garlic herb butter

Lobster Bisque – finished with cognac and whipped cream

Oxtail Broth – beefy broth and aged sherry, served with a crispy cheese twist

Chilled Golden Pear – Garnished with dried cranberries

 

Caesar salad

 

Entrees

Truffled Wild Mushroom Linguini Alfredo – Linguini pasta folded in a creamy wild mushroom and white truffle sauce

Golden Sea Bass – Pan Seared fillet, Spanish sofrito, black olive polenta and fried capers

Roasted Duck – with black currant sauce, red cabbage and croquette potatoes

Eggplant Mozzarella Tower – with chunky plum tomato sauce and balsamic glaze

 

Alternative Selections

Linguini with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Filet of Beef – creamy whipped potatoes and crimini mushrooms with green peppercorn sauce



Crown & Anchor Dinner

 

Starters

Fresh Seasonal Fruits – Laced with passion fruit coulis

House Terrine – Savoury duck pate with port and Waldorf Salad

Maryland Crab Cake – with wasabi remoulade, jicama, and fire roasted corn slaw

New England Clam Chowder – Thick chunky soup tossed with chopped parsley

Thai Lemongrass Soup – Fragrant lemon grass and chicken broth with scallop dumplings and chopped green onions

Chilled Golden Delicious Apple Soup – dusted with cinnamon

 



Special Salad

Focaccia and Tomato Salad for the table – crusty focaccia, bocconcini mozzarella and ripe tomato slices tossed with fresh basil and served family style

 

Entrees

Cheese Tortellini – in a light blue cheese and sun dried tomato sauce

Orange Lime Salmon – with sautéed baby Bok Choy and tomato chill compote

Moroccan Spiced Rack of Lamb – with lemon basil couscous and minted jus

Risotto Primavera – Freshly grilled vegetables over saffron and wilted spinach risotto

 

Alternative selections

Caesar salad

Spaghetti with Marinara Sauce

Broiled fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Grilled Pork Chop – with cranberry apple relish, scalloped potatoes, sautéed seasonal vegetables













Caribbean Night dinner

 



Starters

Tropical Fruits – Pineapple, papaya and mango garnished with star fruit and fresh mint leaves

Seafood Salad – Shrimp, Surimi and crab tossed with spring onions, peppers and celery in ginger mayonnaise

Vegetable Spring Roll – lightly fried and served over Thai style eggplant coconut curry

Shee Crab and Shrimp Bisque – Creamy seafood soup originating from South Carolina

Pepperpot Soup – Jamaican spiced beef broth and callaloo leaves

Banarama soup – chilled soup spiked with Malibu Rum

 

Salad

Cedar Key Salad – Iceberg lettuce, pineapple, hearts of palm and shaved red cabbage

Traditional Caesar Salad

 

Entrees

Seafood Penne Pasta – Mussels, shrimp, scallops, in Sauvignon Blanc sauce, garnished with diced fresh plus tomatoes and fried basil

Jerk Chicken – with papaya mango salsa, rice and beans, fried plantain

Veal Parmigiana

Vegetarian Bami Goreng – Finished with julienne egg pancake and peanut Sauce



Alternative selections

Penne with marinara sauce

Broiled fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Pan Seared Snapper – with Caribbean ratatouille and char grilled lime



Venetian Feast

 



Starter

Caprese Salad – fresh mozzarella and tomatoes drizzled with olive oil

Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobello mushrooms, baked caramelized garlic

Scallop Risotto – Sautéed sea scallops over Charred sweet corn and mascarpone risotto

Creamy Roasted Garlic Soup – with rye bread croutons

Minestrone – A rich Italian soup of vegetables, tomato, and pasta

Chilled Strawberry Bisque – garnished with fresh mint

 



Salad

Insalata Mista – Mixed greens, zucchini, red bell peppers and black olives

Traditional Caesar Salad

 

Entrees

Rigatoni Pasta – with spiced chorizo sausage, red and green peppers, grilled corn, olive oil and basil

Garlic Tiger Shrimp – Garlic herb baked with seasonal vegetables

Chicken Marsala – Marsala mushroom sauce, mashed potatoes and fresh vegetables

Vegetarian Chilli – With jalapeno corn bread, grated cheese and sour cream

 

Alternative selections

Rigatoni with marinara sauce

Broiled fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chefs Signature Entrée

Lamb Shank with Rosemary – Slowly braised with garlic mashed potatoes and oven roasted vegetables

 



















Feast of nations ( last night)

 



Starters

Fired Roasted Red Pepper Hummus – with roasted marinated zucchini and toasted pita

Shrimp Cocktail

Spinach Sweet Potato Dip – served warm with crisp tortilla chips

Roasted Pumpkin and Apple Soup – with crème fraiche and fried sage

Onion Soup – Caramelized onions in beef broth with Gruyere toast

Chilled Forest Berries and Buttermilk soup – a combination of fresh berries blended with buttermilk

 

Salad

Ensalada del Chef – mixed greens, orange sections, red onions and green olives

Traditional Caesar salad

 

Entrees

Grey Goose Vodka and Smoked Salmon Cream Pasta

- Creamy sauce tossed with orecchiette pasta, finished with mushrooms and crushed tomatoes

Roasted Turkey – with apple bread dressing, pan gravy, mashed potatoes and cranberry sauce

Grilled NY Strip Steak – Béarnaise sauce, fried potato wedges and zucchini

Indian Vegetable Curry – braised spiced garden vegetables with steamed rice and a refreshing cucumber yogurt sauce

 

Alternative Selections

Orecchiette with Marinara sauce

Broiled fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Mahi Mahi Tempura – Lightly battered and fried with homemade sweet and sour sauce, stir fried vegetables



Dessert menu 1

Grand Marnier Soufflé

Double Strawberry Cheesecake

Cherries Jubilee

Low Fat Double strawberry Cheesecake

Sugar Free Coconut Vanilla Layer Cake

Ice Cream, Sugar Free Ice Cream and sherbet selections

 

Cheese selection



Dessert menu 2

Ivory Chocolate Fondue – full of mixed berries with a crunchy biscuit

Apple pie a la Mode – Slices of spiced golden delicious apples baked in a double crust pastry topped with vanilla ice cream

Savarin – rum soaked yeast cake filled with banana cream, finished with orange wedges, kadota figs, and chocolate chips

Low Fat Tropical Fruit salad – marinated in grand Marnier

Sugar Free Swan Chantilly – a pastry swan filled with sugar free whipped cream served with apricot puree

Ice Cream, Sugar Free Ice Cream and sherbet selections

 



Cheese selection

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MisterBill99

MisterBill99

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Definitely go to Portofino's on Caribbean Night.

I really don't understand why people say this (and it's not just you, unless it's you who posts it everywhere). I suspect it is more due to some people not liking the stuff on the menu that night, rather than liking those items but finding them to be poorly prepared. My kids love Banana-rama soup and would be very disappointed to skip it.

 

If you can tell me that you like Jerk Chicken or something else on the menu on Caribbean night and you did not like the preparation, please let us know.

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