RN7997 Posted December 28, 2009 #1 Share Posted December 28, 2009 We are sailing March 21st out of San Juan the Classic Caribbean route: Leave San Juan, St Thomas, Tortola, Antigua, St Lucia, Barbados, sea day , and thenback to San Juan. I am trying to figure out a few things: What dinner opts are each night? When formal nights are? When Lobster night is? Thanks Link to comment Share on other sites More sharing options...
RN7997 Posted December 29, 2009 Author #2 Share Posted December 29, 2009 really no one has menus for this ship??? Link to comment Share on other sites More sharing options...
lgt Posted December 29, 2009 #3 Share Posted December 29, 2009 I can try to answer your question from memory (we were on this trip the beginning of Nov.) Formal nights are St. Thomas (Mon.) & Barbados (Fri.). Lobster was the 2nd formal night. We ate at the Crown on Tues. night (our anniversary) which was French Carib. night. On the 2nd formal night our waiter also offered us escargot which was not on the menu. Have a great trip, wish we were going again soon. Link to comment Share on other sites More sharing options...
RN7997 Posted December 29, 2009 Author #4 Share Posted December 29, 2009 Ok thank you so much. Ok they do lobster on formal night? Thats good to know b/c we usually only do one formal night. Im not sure if thats the plan this time, but good to know incase. Do you know if they do special midnight galas etc like royal? If so when they are? Link to comment Share on other sites More sharing options...
roe2ship Posted December 29, 2009 #5 Share Posted December 29, 2009 Do you know if they do special midnight galas etc like royal? If so when they are? No they do not. Link to comment Share on other sites More sharing options...
jdavid Posted December 29, 2009 #6 Share Posted December 29, 2009 I lifted these from another thread. They are for Caribbean princess - They were pretty much true to form on a recent Crown Cruise Originally Posted by kimchee1212 I looked at pictures of a recent Sapphire Princess cruise to Mexico, and assuming that the menus are the same for all destinations, I typed up the new menus. --------------------------------------------------------------------------------------- Always Available Pasta Shells in Marinara Sauce with Broccoli, Capers, and Olives with Wok-Friend Chicken Strips Fettuccine Alfredo Shrimp Cocktail Caesar Salad Seared Salmon Cutlet Broiled Chicken Breast Grilled Beef Filet Medallions Artisan Cheeses with Walnut Bread and Grapes Sweet and Nutritious Fruits -------------------------------------------------------------------------------------- Sailaway Dinner Appetizers Lobster and Seafood Pate, Dill-Mustard Sauces Melon Trio with Port and Mint Crispy Hand-Rolled Vegetable Spring Rolls Soups and Salads Tortellini and Spinach Soup with Parmesan Sprinkle Creamy Porcini Mushroom Soup Frozen Rum-Infested Pina Colada Soup, Pineapple DOts Watercress, Red Radish, and Iceberg Lettuce Entrees Pan-Fried Barramundi Cajun Spiced Crawfish Crockpot with Black Mussels and Tomatoes Hawaiian Luau Pork with Apricot Drippings Slow-Roasted 5 Star Prime Rib of Beef Slow-Cooked Texas Chili with Sour Cream Moroccan Vegetable Ragout with Pita Bread and Red Oak Leaf Salad -------------------------------------------------------------------------------------- Captain’s Welcome Dinner Appetizers Smoked Barbarie Duck Breast with Cassis Vinaigrette Grapefruit and Kiwi Crabmeat Quiche with Roasted Chili Mayonnaise Soups and Salads Herbed Chicken and Wonton Soup, Spring Onions Creamy Asparagus Soup, with Salmon Dumplings Chilled Yogurt and Tamarind Soup, Lemon Zest Butter Lettuce, Curly Endive, Radicchio, and Arugula Entrees Skillet-Fried Halibut with Swiss Chard Sauteed Shrimp Newburg with Shellfish Cream Roasted Cornish Game Hen with Mushroom and Potato Ragout Grilled Mignons of Beef Tenderloin with Madeira-Truffle Demi-Glace Pork Roast with Crackling and Homemade Apple Sauce Vegetable Fritters on Paprika Cream Sauce -------------------------------------------------------------------------------------- Italian Dinner Appetizers Herb and Sea Salt Marinated Seafood Antipasto, Lemon Mayonnaise Dry-Cured San Daniele Ham with Sweet Cantaloupe Melon Eggplant Parmigiana with Basil-Tomato Sauce Soups and Salads Pasta e Fagioli Red Bean Soup Dusted with parsley Parmesean Rustic Vegetbale minestrone, Pesto Crouton Nippy Peach Soup with Sparkling Prosecco Mixed Greens and Baby Spinach with Crisp Bacon Bits Entrees Sauteed Saltimbocca of Turbot with Parma Ham and Sage Gamberi alla Fra Diavolo (Flambeed Scampi in Hot and Fiery Marinara Sauce with Pearl Rice) Classic Veal Scaloppine in Marsala Sauce Brasato di Manzo al Barolo (Beef Pot Roast Braised in Barolo Wine) Pan-Fried Breaded Chicken Cutlet with Mushroom and Fontina Melt Baked Zucchini with Ceese and Onion Stuffing -------------------------------------------------------------------------------------- French & Mediterranean Dinner Appetizers Mesquite Smoked Chicken Breast Fruit Kebabs with Lavender-Honey Cream Escargots Bourguignon Glazed with Garlic-Herb Butter Soups and Salads French Onion Soup Sealed with Cheese Crouton Roasted Pumpkin and Turnip Cream Soup with Basil Ice-Cold Cucumber Soup with Mint, Browned Almonds Mesclun Greens, Daikon Radish Juliennes and Baby Tomatoes Entrees Fried Orange Roughy on Griddled Fennel with Pernod Cream Sauce Sauteed Provencale-Style Frogs’ Legs with Garlic and Parsley Sauce Roasted Duck a l’Orange Cordon Bleu-Style Veal Scaloppine with Swiss Cheese and Ham Beef and Andouille Sausage Jambalaya Leek and Ricotta Cheese Tart -------------------------------------------------------------------------------------- Chef’s Dinner Menu Course One Quail and Venison Saddle Terrine, Gingered Red Onion Compote, Mesclun Salad Twice Baked Goat’s Cheese Souffle, Garlic Sabayon Course Two Mushroom Cream Soup, Madeira-Marinated Sun-Blushed Tomatoes Boston Lettuce Tossed in Shallot Dressing Course Three Strawberry and Thyme Infused Lemon Sorbet, Thyme Sprig Course Four Griddled Seabass on Braised Belgian Endive Poached Alaskan King Crab Legs with Drawn Butter Seared Pork Tenderloin with Cocoa Spice Rub, Natural Jus Herb-Roasted Pink Rack of Superior Lamb Course Five English Stilton with Crisp Leek Hay Menage a Trois Chilled Mini Rasberry Panna Cotta (Tiny Gateau Opera, Honey-Hazelnut Semifreddo with Nutella Twist) Course Six Coffee or Tea with homemade Mignardises -------------------------------------------------------------------------------------- Captain’s Gala Dinner Appetizers Crab, Scallop, and Shrimp Salad Vegetable Pate with Baby Greens Asparagus with Tomato and Italian Bacon Soups and Salads Chicken and Vegetables in Fortified Broth Roasted Tomato Cream Soup, Brioche Croutons Ice-Cold Peach and Mango Smoothie with Dried Apricots Belgian Endive, Boston Lettuce and Tomato Entrees Pan-Fried Filet of Rockfish Broiled Lobster Tail and King Prawns with Lemon Butter Roasted Pheasant in Pan Juices with Carmaelized Shallots Beef Tenderloin Wellington Red Wine Braised Beef Short Ribs Baked Crepes with Roasted Pumpkin and Walnut Mascarpone -------------------------------------------------------------------------------------- Landfall Dinner Appetizers Poached Seafood and Avocado Watermelon and Feta Cheese Creamed Chicken, Sweetbreads, and Mushrooms in Puff Pastry Case Soups and Salads Philadelphia Pepper Pot Soup Double Beef Consomme with Mini Choux Buns, Scallions Chilled Curried Pumpkin Cream Soup Grilled Vegetables with Chives and Hearts of Romaine Lettuce Entrees Broiled Freshwater Barramundi Seared Sea Scallops Roasted Tom Turkey with All Trimmings New York Cut Strip Steak with Green Peppercorn Sauce All-American Meatloaf with Mushroom Gravy and Mashed Potatoes Eggplant Fritters with Fried Rice 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