Current Menus for Caribbean Princess

[alimithani19]

Does anyone have the link to current menu's on for lunch and dinner for caribbean princess.

 

Thank you,

 

Ali

[mistic430]

i am also hoping for a pictures or a link to the current menus for caribbean princess. thanks!

[rdsqrl]

The menus are pretty much identical throughout the fleet. If you look at the long review thread currently being posted by 7x5090G titled "Interactive Preview/Review," he's including some photos of the various dinner menus. Also you might try a search as others have posted menu photos or links thereto in the recent past.

[AlaskaGolden]

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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

 

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Sail away 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 Crock-pot 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

 

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Captain’s Welcome Dinner

 

Appetizers

Smoked Barbary 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

Sautéed 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

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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 Parmesan

Rustic Vegetable minestrone, Pesto Crouton

Nippy Peach Soup with Sparkling Prosecco

Mixed Greens and Baby Spinach with Crisp Bacon Bits

 

Entrees

Sautéed Saltimbocca of Turbot with Parma Ham and Sage

 

Gamberi alla Fra Diavolo

(Flambéed Scampi in Hot and Fiery Marinara Sauce with Pearl Rice)

 

Classic Veal Scaloppini 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 Cheese and Onion Stuffing

 

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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

Sautéed Provencale-Style Frogs’ Legs with Garlic and Parsley Sauce

Roasted Duck a l’Orange

Cordon Bleu-Style Veal Scaloppini with Swiss Cheese and Ham

Beef and Andouille Sausage Jambalaya

Leek and Ricotta Cheese Tart

 

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Chef’s Dinner Menu

 

Course One

Quail and Venison Saddle Terrine, Gingered Red Onion Compote, Mesclun Salad

Twice Baked Goat’s Cheese Soufflé, 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 Sea bass 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

Ménage a Tois

 

Chilled Mini Raspberry Panna Cotta

(Tiny Gateau Opera, Honey-Hazelnut Semifreddo with Nutella Twist)

 

Course Six

Coffee or Tea with homemade Mignardises

 

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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 Caramelized Shallots

Beef Tenderloin Wellington

Red Wine Braised Beef Short Ribs

Baked Crepes with Roasted Pumpkin and Walnut Mascarpone

 

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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 Consommé 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

[Working 2 Cruise]

On my Sapphire Princess cruise, crab legs were replaced with NY Strip Steak. Other than that, this is exactly what was served on our Mex. Riviera cruise.

[rakaia]

I just have to say that the rack of lamb was suuuuperb. Yum!

[jbrambach]

Thanks for the menus AlaskaGolden.

 

Does anyone have the order of dinner menus (ex: Caribbean, Gala) for the 9 night sailings on the CB?

[cruise pup]

I'm doing an 8-day repo on Caribbean Princess. Anyone know if there's an 8th menu or do they repeat one of the 7-day menus? Last cruise (a year ago) the lobster was not very good but the prawns were fantastic. I asked for more. I think next cruise I'll ask for just the prawns.

[rdsqrl]

I'm doing an 8-day repo on Caribbean Princess. Anyone know if there's an 8th menu or do they repeat one of the 7-day menus? Last cruise (a year ago) the lobster was not very good but the prawns were fantastic. I asked for more. I think next cruise I'll ask for just the prawns.

No repeats; they'll have a new menu for that 8th day. I've been on up to a 15-day with no repeats -- although I certainly wouldn't mind re-runs of the French Onion soup or Goat Cheese Souffle or Pasta w/Veal!!.

[mistic430]

thanks so much for the menu posts!

[owt205]

Hi

Just off a 19 day repo on the Coral, the menus were not repeated until day 16, then sailaway (day 1 of the 4 day mini cruise) was repeated. Other than that, we ate in the dining room EVERY night, and there was always something yummy. Even if you do not like soup, please try both the cold and hot soups, they are amazing. Even better to know that all the stocks are made from scratch.

The lobsters were Maine lobsters, and very good, and the prawns were plentiful all the time. Equally good was the lamb and roast beef. We are now back to reality, missing those wonderful dinners, and impeccable service.

Found out that the difference between embarkation and dembarkation is

10 pounds!:D

[C&F]

Thanks for posting those. It makes me anticipate my upcoming cruise even more. It also makes me think of past cruises and trying different things, like the escargot.

[cruise pup]

Hi

Just off a 19 day repo on the Coral, the menus were not repeated until day 16, then sailaway (day 1 of the 4 day mini cruise) was repeated. Other than that, we ate in the dining room EVERY night, and there was always something yummy. Even if you do not like soup, please try both the cold and hot soups, they are amazing. Even better to know that all the stocks are made from scratch.

The lobsters were Maine lobsters, and very good, and the prawns were plentiful all the time. Equally good was the lamb and roast beef. We are now back to reality, missing those wonderful dinners, and impeccable service.

Found out that the difference between embarkation and dembarkation is

10 pounds!:D

 

That's great news. So I can expect to drop 10 pounds by debarkation? I would settle for 5 lbs. but I'm on a shorter cruise.

[cruise pup]

No repeats; they'll have a new menu for that 8th day. I've been on up to a 15-day with no repeats -- although I certainly wouldn't mind re-runs of the French Onion soup or Goat Cheese Souffle or Pasta w/Veal!!.

 

Great to know. However, I am also starting to think of some requests I would like to make on the cruise. I would love some kind of sole meuniere or francese. of course they'll have a stroke if I request dover sole meuniere but if someone says they can do it I will ask. had it on HAL and it is as wonderful as Meryl Streep's Julia Child said it was in Julie & Julia. I would settle for a nice sole francese in an egg wash and lemon butter sauce. Yummo.

[jrstarheel]

would love to have menus for the 9 day cruise. we are on the 14th june cruise. or can we count on probable menu for 7 days posted earlier on this post + 2 new days or repeats. thanks for any help. finally making platuim yea!!

[VibeGuy]

One of the menus on the CB should be the Caribbean Menu - I can't place quite which night it was on the recent sailings, but it must have been in lieu of the French/Mediterranean.

 

E

[Infi]

If you want to know the menu order, you can always ask the staff at the specialty restaurants when you board. They will have a list of the menus and what nights they are on, so making that specialty night restaurant decision is a little easier.

[Laurie7]

Thanks so much Todd/AlaskaGolden, this is exactly the seven day menu plan that I have been looking for for weeks. Google is an amazing search engine:) I sure appreciate your taking the time to post this with such detail. We are sailing on Caribbean Princess 3/13/11 and most are posting that the menus are the same, so I will go with this.

[lrswas]

Found this link, not sure how old it is.

http://www.honeymooncruiseshopper.com/caribbean_princess_sample_menus.htm

[floridaprincess]

Does any one know were I can find the current menus for a 4 day cruise on the Caribbean princess

[AmberTeka]

Hi

Just off a 19 day repo on the Coral, the menus were not repeated until day 16, then sailaway (day 1 of the 4 day mini cruise) was repeated. Other than that, we ate in the dining room EVERY night, and there was always something yummy. Even if you do not like soup, please try both the cold and hot soups, they are amazing. Even better to know that all the stocks are made from scratch.

The lobsters were Maine lobsters, and very good, and the prawns were plentiful all the time. Equally good was the lamb and roast beef. We are now back to reality, missing those wonderful dinners, and impeccable service.

Found out that the difference between embarkation and dembarkation is

10 pounds!:D

 

I loved your comment that the difference between when you walked onto the ship and when you walked off was an extra ten pounds.

I loved your droll post. So true. & said with wit.

Edited January 16, 2015 by AmberTeka