ntengwall Posted March 10, 2010 #1 Share Posted March 10, 2010 There are so many choices on this menu and I don't want to overlook something that is an outstanding choice! So can anyone tell me the "not to miss" items from the menu? Night 1- Bon Voyage Meal Melon and Mango Drizzled with ginger syrup Smoked Fish Tapenade Smoked fish, onions, capers and fresh herbs, served with crostini Vidalia Onion Tart Sweet onions and Gruyère 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 lemongrass, ginger, noodles, and julienne vegetables Chilled Watermelon Gazpacho Garnished with chopped celery and cucumber Spinach Salad With plum tomatoes, sliced mushrooms, and toasted pine nuts Shrimp Ravioli In a creamy coconut-lime lobster sauce with freshly wilted spinach and crispy fried leeks Royal Herb-Crusted Fillet of Atlantic Cod With a light cream saffron-Champagne sauce, red-skinned mashed potatoes, and scallions Stuffed Chicken Breast Filled with prosciutto and brie, served with red pimento relish Slow-Roasted Prime Rib With a baked potato and horseradish au jus Grilled Mediterranean Vegetable Quesadilla Folded in a flour tortilla with Manchego cheese and tomato cilantro salsa Salad Fettuccine with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Ivory Chocolate Fondue Full of mixed berries, with a crunchy biscuit Apple Pie á 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 Tropical Fruit Salad Marinated in Grand Marnier Sugar-free Swan Chantilly A pastry swan filled with sugar-free whipped cream, served with apricot purée ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 2: Captain's Gala (Formal) Orange Carpaccio Orange slices, red onion, watercress, feta cheese, and cumin mint yogurt Shrimp Cocktail Royal Chilled shrimp served with Royal cocktail sauce Escargots Bourguignonne 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 Crisp romaine lettuce, shaved Parmesan, and herb croutons Caesar dressing Truffled Wild Mushroom Linguini Alfredo Linguini pasta folded in a creamy wild mushroom and white truffle sauce GoldenSea Bass Pan-seared fillet, Spanish sofrito, black olive polenta, and fried capers Roasted Duck With black currant sauce, red cabbage, and croquette potatoes Filet of Beef Creamy whipped potatoes and crimini mushrooms, with green peppercorn sauce EggplantMozzarellaTowerWith chunky plum tomato sauce and balsamic glaze Linguini with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Grand Marnier Soufflé Airy egg white and Grand Marnier pastry cream dessert Double Strawberry Cheesecake Luscious strawberry and cream cheese cake Cherries Jubilee Vanilla ice cream topped with warm red cherries, in a Kirsch-spiked sauce Low-fat Double Strawberry Cheesecake Luscious strawberry and low-fat cream cheese cake Sugar-free Coconut Vanilla Layer Cake With Tahithian vanilla mousse and roasted coconut ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 3: Venetian Feast Caprese Salad Fresh mozzarella and tomatoes, drizzled with extra-virgin olive oil Antipasti Cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms, and 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, finished with Pecorino Romano Chilled Strawberry Bisque Garnished with fresh mint Insalata Mista Mixed greens, zucchini, red bell peppers, and black olives 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 MarsalaMarsala mushroom sauce, mashed potatoes, and fresh vegetables Lamb Shank with Rosemary Slowly braised, with garlic mashed potatoes and oven-roasted vegetables Vegetarian Chili With jalapeño corn bread, grated cheese, and sour cream Rigatoni with Marinara Sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Warm Chocolate Cake With milk chocolate sauce and sliced roasted pears Raspberry Panna Cotta Italian pudding served on an almond butter cookie with raspberry coulis Tiramisu Kahlua, espresso, and mascarpone cake, dusted with cocoa powder Low-fat Angel Food Cake Light as a feather, with Grand Marnier-marinated strawberries Sugar-free Chocolate Mint Cake Layers of chocolate sponge cake and silky sugar-free chocolate mint mousse ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 4:-Get out there night Exotic Fruit With Mojito jelly Crab and Shrimp Salad Atop mixed lettuce, mango and papaya, with lime-cilantro dressing Beef and Veal Tortellacci Tossed with zucchini-garlic cream Jalapeno Potato Soup Sour cream and scallions Chicken Consomme With pancake fettuccine and chives Chilled Cranberry and Mango Soup Garnished with diced mango Seasonnal Salad With cucumber and red bell peppers Penne Tarantina Tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallops Cornmeal Dusted Tilapia With Japanese ratatouille and garlic-wasabi aioli Parmesan Crusted Turkey Tenderloins With sage-mustard sauce Slow-roasted Beef Shoulder Filet Mascarpone mashed potatoes and Shiraz reduction Asparagus and Brie Tart Grilled Plum tomatoes, arugula, red pepper essence and chive oil Penne with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Choca-Chino Trilogy Grand Marnier white chocolate mousse, milk chocolate cheesecake and chocolate mud cake B B B Banana and Bailey's Irish Cream brulee custard baked under a crust of caramel Magic Mango Parfait Frozen mango custard with Caribbean mango salsa Low-fat Exotic Pineapple and Coconut Cake Flourless pineapple and coconut cake with low-fat pineapple sorbet Steamed Sugar-free Vanilla and Berry Custard Finished with fresh berries ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 5: Crown and Anchor **** Fresh Seasonal Fruits Laced with passion fruit coulis House Terrine Savory duck pâté with port and Waldorf salad Maryland Crab Cake With wasabi rémoulade, jicama, and fire roasted corn slaw New England Clam Chowder Thick chunky soup topped with chopped parsley Thai Lemongrass Soup Fragrant lemongrass and chicken broth with scallop dumplings and chopped green onions Chilled Golden Delicious Apple Soup Dusted with cinnamon Focaccia and Tomato Salad for the Table: Crusty focaccia, bocconcini, and ripe tomato slices tossed with fresh basil. Served family style Cheese Tortelloni In a light blue cheese and sun-dried tomato sauce Orange Lime Salmon With sautéed baby bok choy and tomato-chili compote Grilled Pork Chop With cranberry-apple relish, scalloped potatoes, and sautéed seasonal vegetables Thyme and Garlic Lamb T-Bones Roasted pumpkin, green beans and Merlot reduction Risotto Primavera Freshly grilled vegetables over saffron and wilted spinach risotto Spaghetti with Marinara Sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Black Forest Mousse Dark chocolate mousse, brandied cherries and Chantilly cream, served with a biscotti Dulce de Leche Cheesecake Dense cheesecake with a hint of coffee Flavored Baked AlaskaGlaciers of ice cream on sponge cake islands, blanketed in golden meringue Low-fat Washington Apple Cobbler Spiced with cinnamon and dusted with powdered sugar Sugar-free Tapioca Pudding Creamy vanilla pudding with zesty lemon sauce ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 6 Onion Focaccia With herbed cream cheese and crudités Shrimp Ceviche With sliced carrots, orange sections and fennel Curried Vegetable Samosa Indian fried pastry served with mango chutney Cream of Cauliflower Soup With paprika croutons Beef Consommé Royale Garnished with truffle royale custard and chopped chives Chilled Blueberry and Yogurt Soup Garnished with freshly chopped mint Boston Lettuce Tossed with chopped eggs and fire-roasted red bell peppers Papardelle and Fresh Peas Tossed in cream sauce, topped with fried proscuitto Thai-Style Shrimp With ginger, lemongrass and stir-fried vegetables Buttermilk Fried Chicken Served with chicken gravy, mashed potatoes, and roasted corn Black Angus Sirloin Steak Oscar Topped with crabmeat, Béarnaise, and served with asparagus spears Vegetable Pad Thai Oriental-style stir-fried vegetables with rice noodles and peanut sauce Papardelle with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Cappuccino Layer Cake Chocolate-coffee cake topped with creamy fudge icing Passion Fruit Meringue Tart Passion fruit custard with a raspberry glaze, topped with meringue Coconut Parfait Coconut ice cream layered with whipped cream and mango sauce Low-fat Summer Pudding Vanilla pudding served with marinated berries Sugar-free Guava Napoleon Puff pastry layered with vanilla pastry cream and tangy guava filling ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 7 Papaya, Lychee and Water Chestnut Salad With kaffir lime syrup Smoked Salmon Carpaccio Thinly sliced smoked Norwegian salmon served with red onions, capers, and lime Breaded Mushrooms With tartar sauce Mulligatawny Soup Spicy Indian soup with curried chicken and rice Shellfish Saffron Consommé With baby shrimp and leeks Chilled Orange and Banana Soup Garnished with julienne basil Tomato Salad With crumbled blue cheese and red onion Baked Cheese Cannelloni With Gruyère-parmesan cream and a beef and forest mushrooms ragoût Pan-seared Tilapia On potato leek gratin, with corn, snow peas, and saffron beurre blanc Asian Duck Ginger marinated duck glazed with orange hoisin sauce, roasted, and served with stir-fried Chinese cabbage and steamed rice Pan-fried Pork Medallions Sour cream mash, caramelized shallots and port reduction Wild Mushroom and Goat Cheese Pizza With a balsamic drizzle Spaghetti with Marinara sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Chocolate Marquise A dense, satiny chocolate-and-cream pudding served chilled with raspberry sauce Irish Cheesecake Drizzled with Bailey’s Irish Cream Strawberry Napoleon Puff pastry layered with vanilla pastry cream and Grand Marnier strawberry coulis Low-fat Peach Cobbler Spiced cinnamon peaches and brown sugar topped with buttery crumbs then baked Sugar-free Lime Basil Parfait Basil and lime infused creamy frozen mousse served with a berries ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 8 Chef's Dinner (Formal) Sun-Ripened Pineapple Sliced pineapple, sun-dried apricot ricotta, and black pepper Citrus Cured Salmon Thinly sliced, with a dill- cucumber salad Creamed Wild Mushrooms In Puff Pastry Herbed crimini and oyster mushrooms in flaky pastry Cream of Asparagus Garnished with crunchy almonds Double Duck Consomme With julienne vegetables and aged port Roasted Peach Soup Finished with fresh strawberries House Salad Boston and Oakleaf lettuce, vine ripe tomatoes and sunflower seeds Strawberry Kiwi Sorbet New EnglandBay Scallops and Ziti Topped with grilled portobello mushrooms and fire-roasted red pepper pesto Fisherman's Plate A broiled lobster tail and garlicky shrimp served with broccoli florets Thai BBQ Chicken Breast With coconut-lemongrass jasmine rice Slow Roasted Aged Prime Rib Cut thick, in natural jus, with a baked russet potato, chive-sour cream, and glazed root vegetables Asian Fried Tofu With sautéed bok choy, shiitake mushrooms, and red curry sauce Ziti with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Special Dessert Assortment Platter (3 mini desserts on a plate for each guest) Mini baba, flourless chocolate cake & cheesecake Low-fat Berry Mousse Strawberry and blueberry yogurt mousse with low-fat vanilla sauce Sugar-free Red Berry Tart Flaky pie crust filled with sugar-free vanilla pastry cream and fresh red berries ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 9-Final Night Feast of Nations Fired Roasted Red Pepper Hummus With roasted marinated zucchini and toasted pita Shrimp Cocktail Plump shrimp served with cocktail sauce Spinach Dip Served warm with crisp tortilla chips Roasted Pumpkin and Apple Soup With crème fraîche and fried sage Onion Soup Caramelized onions simmered in beef broth with Gruyère toast Chilled Forest Berries and Buttermilk Soup A combination of fresh berries blended with buttermilk Caesar Salad for the Table: Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with Parmesan shavings and served family style Grey Goose Vodka and Smoked Salmon Cream Pasta Creamy sauce tossed with orecchiette pasta, finished with mushrooms and crushed tomatoes Mahi Mahi Tempura Lightly battered and fried, with housemade sweet-and-sour sauce and stir-fried vegetables Roasted Turkey With apple bread dressing, pan gravy, creamy mashed potatoes, and cranberry sauce Grilled NY Strip Steak Bearnaisesauce, fried potato wedges, and zucchini Indian Vegetable Curry Braised spiced garden vegetables with steamed rice and a refreshing cucumber-yogurt sauce Orchiette with Marinara sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Brownie Madness Dark chocolate brownie, bittersweet chocolate mousse, and whipped cream, drizzled with chocolate sauce Key Lime Pie Tangy Key lime custard in a flaky pie crust Banana and Crunchy Nut Parfait Frozen custard, layered with whipped cream, caramel fudge sauce, almonds and macadamia nuts Low-fat Strawberry Shortcake Light buttermilk pound cake layered with glazed, sliced strawberries Sugar-free Key Lime Pie Tangy sugar-free Key lime custard in a flaky pie crust, served with marinated berries <img alt="Reply With Quote" width="70" border="0" height="22"> Link to comment Share on other sites More sharing options...
seacats Posted March 10, 2010 #2 Share Posted March 10, 2010 I hope EnchantmentOS has this same menu on our 9 nt. cruise!!!:) Link to comment Share on other sites More sharing options...
grod19 Posted March 10, 2010 #3 Share Posted March 10, 2010 on explorer in january the lamb and pork were excellent, but the do not miss meal was the buttermilk chicken. It was amazing. I have had it on many cruises and everytime I can't wait to have it. Link to comment Share on other sites More sharing options...
marci22 Posted March 10, 2010 #4 Share Posted March 10, 2010 There are so many choices on this menu and I don't want to overlook something that is an outstanding choice! So can anyone tell me the "not to miss" items from the menu? I went through the menu and picked out the tried&trues that my family orders. Some of the new things on the menu that look good I did not add because I have not tried them. I always liked the Indian on Explorer, which they also serve during lunch. The sugar-free desserts are suprisingly good so try them. Always ask your waiter for advice: he knows what people like and what gets sent back often. On the nights that my kids didn't like the entrees, they usually ordered the alternative steak or you can get chicken fingers from the kids' menu. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 1- Bon Voyage Meal Vidalia Onion Tart Sweet onions and Gruyère cheese baked in pastry, with red pepper coulis Slow-Roasted Prime Rib With a baked potato and horseradish au jus Ivory Chocolate Fondue Full of mixed berries, with a crunchy biscuit Sugar-free Swan Chantilly A pastry swan filled with sugar-free whipped cream, served with apricot purée ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 2: Captain's Gala (Formal) Shrimp Cocktail Royal Chilled shrimp served with Royal cocktail sauce Escargots Bourguignonne Baked snails in garlic-herb butter Caesar Salad Crisp romaine lettuce, shaved Parmesan, and herb croutons Caesar dressing Truffled Wild Mushroom Linguini Alfredo Linguini pasta folded in a creamy wild mushroom and white truffle sauce Filet of Beef Creamy whipped potatoes and crimini mushrooms, with green peppercorn sauce Grand Marnier Soufflé Airy egg white and Grand Marnier pastry cream dessert Sugar-free Coconut Vanilla Layer Cake With Tahithian vanilla mousse and roasted coconut ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 3: Venetian Feast Scallop Risotto Sautéed sea scallops over charred sweet corn and mascarpone risotto Chilled Strawberry Bisque Garnished with fresh mint Garlic Tiger Shrimp Garlic-herb baked with seasonal vegetables Lamb Shank with Rosemary Slowly braised, with garlic mashed potatoes and oven-roasted vegetables Warm Chocolate Cake With milk chocolate sauce and sliced roasted pears ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 4:-Get out there night Crab and Shrimp Salad Atop mixed lettuce, mango and papaya, with lime-cilantro dressing Asparagus and Brie Tart Grilled Plum tomatoes, arugula, red pepper essence and chive oil Choca-Chino Trilogy Grand Marnier white chocolate mousse, milk chocolate cheesecake and chocolate mud cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 5: Crown and Anchor **** Maryland Crab Cake With wasabi rémoulade, jicama, and fire roasted corn slaw New England Clam Chowder Thick chunky soup topped with chopped parsley Thyme and Garlic Lamb T-Bones Roasted pumpkin, green beans and Merlot reduction ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 6 Curried Vegetable Samosa Indian fried pastry served with mango chutney ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 7 Do not recognize anything here ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 8 Chef's Dinner (Formal) Creamed Wild Mushrooms In Puff Pastry Herbed crimini and oyster mushrooms in flaky pastry Cream of Asparagus Garnished with crunchy almonds Fisherman's Plate A broiled lobster tail and garlicky shrimp served with broccoli florets Slow Roasted Aged Prime Rib Cut thick, in natural jus, with a baked russet potato, chive-sour cream, and glazed root vegetables Special Dessert Assortment Platter (3 mini desserts on a plate for each guest) ~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 9-Final Night Feast of Nations Fired Roasted Red Pepper Hummus With roasted marinated zucchini and toasted pita Shrimp Cocktail Plump shrimp served with cocktail sauce Spinach Dip Served warm with crisp tortilla chips Onion Soup Caramelized onions simmered in beef broth with Gruyère toast Mahi Mahi Tempura Lightly battered and fried, with housemade sweet-and-sour sauce and stir-fried vegetables Indian Vegetable Curry Braised spiced garden vegetables with steamed rice and a refreshing cucumber-yogurt sauce Link to comment Share on other sites More sharing options...
galavant3 Posted March 10, 2010 #5 Share Posted March 10, 2010 I think they do those items that require long cooking best. I recommend... Lamb Shank with Rosemary Slowly braised, with garlic mashed potatoes and oven-roasted vegetables It is difficult to properly cook fish under the circumstances but all things considered it is usually fine. I've never gotten chicken and rarely get beef so others can speak to those entrees. There are several appetizers that I enjoy... Vidalia Onion Tart Sweet onions and Gruyère cheese baked in pastry, with red pepper coulis Orange Carpaccio Orange slices, red onion, watercress, feta cheese, and cumin mint yogurt Antipasti Cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms, and baked caramelized garlic Scallop Risotto Sautéed sea scallops over charred sweet corn and mascarpone risotto Fired Roasted Red Pepper Hummus With roasted marinated zucchini and toasted pita Desserts are usually pretty good. I like the BBB Creme Brulee and the souffle. People even say the sugar free desserts are fine. Link to comment Share on other sites More sharing options...
galavant3 Posted March 10, 2010 #6 Share Posted March 10, 2010 One additional thought. ALWAYS ask your waiter for a recommendation. They know what people are enjoying and what people are not eating/sending back. Link to comment Share on other sites More sharing options...
megr1125 Posted March 10, 2010 #7 Share Posted March 10, 2010 There are so many choices on this menu and I don't want to overlook something that is an outstanding choice! So can anyone tell me the "not to miss" items from the menu? Night 1- Bon Voyage Meal Melon and Mango Drizzled with ginger syrup Smoked Fish Tapenade Smoked fish, onions, capers and fresh herbs, served with crostini Vidalia Onion Tart Sweet onions and Gruyère cheese baked in pastry, with red pepper coulis - -YES! Tuscan Tomato Soup Thick rustic soup swirled with basil pesto Saigon Chicken Noodle Soup Chicken broth with lemongrass, ginger, noodles, and julienne vegetables Chilled Watermelon Gazpacho Garnished with chopped celery and cucumber Spinach Salad With plum tomatoes, sliced mushrooms, and toasted pine nuts Shrimp Ravioli In a creamy coconut-lime lobster sauce with freshly wilted spinach and crispy fried leeks Royal Herb-Crusted Fillet of Atlantic Cod With a light cream saffron-Champagne sauce, red-skinned mashed potatoes, and scallions Stuffed Chicken Breast Filled with prosciutto and brie, served with red pimento relish Slow-Roasted Prime Rib With a baked potato and horseradish au jus Good! Grilled Mediterranean Vegetable Quesadilla Folded in a flour tortilla with Manchego cheese and tomato cilantro salsa Salad Fettuccine with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Ivory Chocolate Fondue Full of mixed berries, with a crunchy biscuit Apple Pie á 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 Tropical Fruit Salad Marinated in Grand Marnier Sugar-free Swan Chantilly A pastry swan filled with sugar-free whipped cream, served with apricot purée those desserts are different, IIRC...there should be strawberry pavlova which is excellent....the ivory choc fondue is another night and it's basically white chocolate mousse with berries ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 2: Captain's Gala (Formal) Orange Carpaccio Orange slices, red onion, watercress, feta cheese, and cumin mint yogurt Shrimp Cocktail Royal Chilled shrimp served with Royal cocktail sauce Escargots Bourguignonne 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 all the chilled soups are wonderful Caesar Salad Crisp romaine lettuce, shaved Parmesan, and herb croutons Caesar dressing Truffled Wild Mushroom Linguini Alfredo Linguini pasta folded in a creamy wild mushroom and white truffle sauce GoldenSea Bass Pan-seared fillet, Spanish sofrito, black olive polenta, and fried capers Roasted Duck With black currant sauce, red cabbage, and croquette potatoes Filet of Beef Creamy whipped potatoes and crimini mushrooms, with green peppercorn sauce very good EggplantMozzarellaTowerWith chunky plum tomato sauce and balsamic glaze Linguini with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Grand Marnier Soufflé Airy egg white and Grand Marnier pastry cream dessert the rules say you have to have THIS AND the cherries jubilee...calories can't swim!!! Double Strawberry Cheesecake Luscious strawberry and cream cheese cake Cherries Jubilee Vanilla ice cream topped with warm red cherries, in a Kirsch-spiked sauce Low-fat Double Strawberry Cheesecake Luscious strawberry and low-fat cream cheese cake Sugar-free Coconut Vanilla Layer Cake With Tahithian vanilla mousse and roasted coconut ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 3: Venetian Feast Caprese Salad Fresh mozzarella and tomatoes, drizzled with extra-virgin olive oil Antipasti Cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms, and baked caramelized garlic Scallop Risotto Sautéed sea scallops over charred sweet corn and mascarpone risotto Creamy Roasted Garlic Soup With rye bread croutons good Minestrone A rich Italian soup of vegetables, tomato and pasta, finished with Pecorino Romano Chilled Strawberry Bisque Garnished with fresh mint good Insalata Mista Mixed greens, zucchini, red bell peppers, and black olives 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 good Chicken MarsalaMarsala mushroom sauce, mashed potatoes, and fresh vegetables good Lamb Shank with Rosemary Slowly braised, with garlic mashed potatoes and oven-roasted vegetables Vegetarian Chili With jalapeño corn bread, grated cheese, and sour cream Rigatoni with Marinara Sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Warm Chocolate Cake With milk chocolate sauce and sliced roasted pears Raspberry Panna Cotta Italian pudding served on an almond butter cookie with raspberry coulis Tiramisu Kahlua, espresso, and mascarpone cake, dusted with cocoa powder - hte 1st 3 are good desserts but the chocolate cake is better on CCL! Low-fat Angel Food Cake Light as a feather, with Grand Marnier-marinated strawberries Sugar-free Chocolate Mint Cake Layers of chocolate sponge cake and silky sugar-free chocolate mint mousse ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 4:-Get out there night Exotic Fruit With Mojito jelly good...the jelly is like lime/mint jello, in a little blob on the side.. Crab and Shrimp Salad Atop mixed lettuce, mango and papaya, with lime-cilantro dressing Beef and Veal Tortellacci Tossed with zucchini-garlic cream Jalapeno Potato Soup Sour cream and scallions Chicken Consomme With pancake fettuccine and chives good Chilled Cranberry and Mango Soup Garnished with diced mango tends to be tart....my least fave of the chilled soups...still OK though Seasonnal Salad With cucumber and red bell peppers Penne Tarantina Tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallops Cornmeal Dusted Tilapia With Japanese ratatouille and garlic-wasabi aioli Parmesan Crusted Turkey Tenderloins With sage-mustard sauce this comes with my favorite thing ever..potato croquettes.... Slow-roasted Beef Shoulder Filet Mascarpone mashed potatoes and Shiraz reduction this has been godd the last few times...i ditch the mashed for the croquettes.... Asparagus and Brie Tart Grilled Plum tomatoes, arugula, red pepper essence and chive oil Penne with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Choca-Chino Trilogy Grand Marnier white chocolate mousse, milk chocolate cheesecake and chocolate mud cake EH-sounds better than it is B B B Banana and Bailey's Irish Cream brulee custard baked under a crust of caramel good, but the brulee crust tends to be too thick and hard-tastes ok though Magic Mango Parfait Frozen mango custard with Caribbean mango salsa Low-fat Exotic Pineapple and Coconut Cake Flourless pineapple and coconut cake with low-fat pineapple sorbet this, along with the pina colada tart later on are really good low fat desserts Steamed Sugar-free Vanilla and Berry Custard Finished with fresh berries ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 5: Crown and Anchor **** Fresh Seasonal Fruits Laced with passion fruit coulis House Terrine Savory duck pâté with port and Waldorf salad Maryland Crab Cake With wasabi rémoulade, jicama, and fire roasted corn slaw New England Clam Chowder Thick chunky soup topped with chopped parsley Thai Lemongrass Soup Fragrant lemongrass and chicken broth with scallop dumplings and chopped green onions Chilled Golden Delicious Apple Soup Dusted with cinnamon Focaccia and Tomato Salad for the Table: Crusty focaccia, bocconcini, and ripe tomato slices tossed with fresh basil. Served family style Cheese Tortelloni In a light blue cheese and sun-dried tomato sauce Orange Lime Salmon With sautéed baby bok choy and tomato-chili compote Grilled Pork Chop With cranberry-apple relish, scalloped potatoes, and sautéed seasonal vegetables Thyme and Garlic Lamb T-Bones Roasted pumpkin, green beans and Merlot reduction Risotto Primavera Freshly grilled vegetables over saffron and wilted spinach risotto Spaghetti with Marinara Sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Black Forest Mousse Dark chocolate mousse, brandied cherries and Chantilly cream, served with a biscotti Dulce de Leche Cheesecake Dense cheesecake with a hint of coffee HORRIBLE...too rubbery....NOT like cheesecake at all Flavored Baked AlaskaGlaciers of ice cream on sponge cake islands, blanketed in golden meringue no longer exists Low-fat Washington Apple Cobbler Spiced with cinnamon and dusted with powdered sugar Sugar-free Tapioca Pudding Creamy vanilla pudding with zesty lemon sauce some of this menu is different...no baked alaska any more....the pork chop may be pork medallions which show up twice or the double cut loin of pork, which are both good ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 6 Onion Focaccia With herbed cream cheese and crudités Shrimp Ceviche With sliced carrots, orange sections and fennel Curried Vegetable Samosa Indian fried pastry served with mango chutney yummy Cream of Cauliflower Soup With paprika croutons Beef Consommé Royale Garnished with truffle royale custard and chopped chives Chilled Blueberry and Yogurt Soup Garnished with freshly chopped mint Boston Lettuce Tossed with chopped eggs and fire-roasted red bell peppers Papardelle and Fresh Peas Tossed in cream sauce, topped with fried proscuitto Thai-Style Shrimp With ginger, lemongrass and stir-fried vegetables decent, but i haven't had them in a few cruises...got tired of it Buttermilk Fried Chicken Served with chicken gravy, mashed potatoes, and roasted corn not bad Black Angus Sirloin Steak Oscar Topped with crabmeat, Béarnaise, and served with asparagus spears Vegetable Pad Thai Oriental-style stir-fried vegetables with rice noodles and peanut sauce Papardelle with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Cappuccino Layer Cake Chocolate-coffee cake topped with creamy fudge icing Passion Fruit Meringue Tart - excellent! Passion fruit custard with a raspberry glaze, topped with meringue Coconut Parfait Coconut ice cream layered with whipped cream and mango sauce Low-fat Summer Pudding Vanilla pudding served with marinated berries Sugar-free Guava Napoleon Puff pastry layered with vanilla pastry cream and tangy guava filling ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 7 Papaya, Lychee and Water Chestnut Salad With kaffir lime syrup Smoked Salmon Carpaccio Thinly sliced smoked Norwegian salmon served with red onions, capers, and lime Breaded Mushrooms With tartar sauce Mulligatawny Soup Spicy Indian soup with curried chicken and rice Shellfish Saffron Consommé With baby shrimp and leeks Chilled Orange and Banana Soup Garnished with julienne basil very good Tomato Salad With crumbled blue cheese and red onion Baked Cheese Cannelloni With Gruyère-parmesan cream and a beef and forest mushrooms ragoût Pan-seared Tilapia On potato leek gratin, with corn, snow peas, and saffron beurre blanc Asian Duck Ginger marinated duck glazed with orange hoisin sauce, roasted, and served with stir-fried Chinese cabbage and steamed rice Pan-fried Pork Medallions Sour cream mash, caramelized shallots and port reduction good Wild Mushroom and Goat Cheese Pizza With a balsamic drizzle Spaghetti with Marinara sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Chocolate Marquise A dense, satiny chocolate-and-cream pudding served chilled with raspberry sauce Irish Cheesecake Drizzled with Bailey’s Irish Cream Strawberry Napoleon Puff pastry layered with vanilla pastry cream and Grand Marnier strawberry coulis Low-fat Peach Cobbler Spiced cinnamon peaches and brown sugar topped with buttery crumbs then baked Sugar-free Lime Basil Parfait Basil and lime infused creamy frozen mousse served with a berries i think some of the desserts for this night have changed as i don't remember any of them except the cobbler, and i know i didn't eat that, but mom has and it's good ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 8 Chef's Dinner (Formal) Sun-Ripened Pineapple Sliced pineapple, sun-dried apricot ricotta, and black pepper Citrus Cured Salmon Thinly sliced, with a dill- cucumber salad Creamed Wild Mushrooms In Puff Pastry Herbed crimini and oyster mushrooms in flaky pastry very good if you like this stuff... Cream of Asparagus Garnished with crunchy almonds Double Duck Consomme With julienne vegetables and aged port Roasted Peach Soup Finished with fresh strawberries yum House Salad Boston and Oakleaf lettuce, vine ripe tomatoes and sunflower seeds Strawberry Kiwi Sorbet New EnglandBay Scallops and Ziti Topped with grilled portobello mushrooms and fire-roasted red pepper pesto Fisherman's Plate A broiled lobster tail and garlicky shrimp served with broccoli florets good Thai BBQ Chicken Breast With coconut-lemongrass jasmine rice on the bone, but tastes good Slow Roasted Aged Prime Rib Cut thick, in natural jus, with a baked russet potato, chive-sour cream, and glazed root vegetables was EXCELLENT last week! Asian Fried Tofu With sautéed bok choy, shiitake mushrooms, and red curry sauce Ziti with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Special Dessert Assortment Platter (3 mini desserts on a plate for each guest) Mini baba, flourless chocolate cake & cheesecake this is a mini savarin, mini choc cake and mini cheesecake....it's OK-the choc cake is kinda like a circle of choclate ganache.....not really cakey, more like the center of a truffle! Low-fat Berry Mousse Strawberry and blueberry yogurt mousse with low-fat vanilla sauce Sugar-free Red Berry Tart Flaky pie crust filled with sugar-free vanilla pastry cream and fresh red berries ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Night 9-Final Night Feast of Nations Fired Roasted Red Pepper Hummus With roasted marinated zucchini and toasted pita funny, i didn't remember seeing this and mom loves it... Shrimp Cocktail Plump shrimp served with cocktail sauce Spinach Dip Served warm with crisp tortilla chips Roasted Pumpkin and Apple Soup With crème fraîche and fried sage Onion Soup Caramelized onions simmered in beef broth with Gruyère toast YUMMY Chilled Forest Berries and Buttermilk Soup A combination of fresh berries blended with buttermilk this is the only cold soup i haven't tried Caesar Salad for the Table: Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with Parmesan shavings and served family style I order caesar salad every night.... Grey Goose Vodka and Smoked Salmon Cream Pasta Creamy sauce tossed with orecchiette pasta, finished with mushrooms and crushed tomatoes Mahi Mahi Tempura Lightly battered and fried, with housemade sweet-and-sour sauce and stir-fried vegetables Roasted Turkey With apple bread dressing, pan gravy, creamy mashed potatoes, and cranberry sauce this is very good! Grilled NY Strip Steak Bearnaisesauce, fried potato wedges, and zucchini this was a nice piece of meat the other night too! Indian Vegetable Curry Braised spiced garden vegetables with steamed rice and a refreshing cucumber-yogurt sauce Orchiette with Marinara sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Brownie Madness Dark chocolate brownie, bittersweet chocolate mousse, and whipped cream, drizzled with chocolate sauce YUCK!! it's really a desert-dry brownie and the mousse wasn't good. I've had it twice to make sure...even with ice cream it wasn't better!-JMO of course, but hey-you asked!!!:D Key Lime Pie Tangy Key lime custard in a flaky pie crust good Banana and Crunchy Nut Parfait Frozen custard, layered with whipped cream, caramel fudge sauce, almonds and macadamia nuts not what i think of when i think parfait. it's like frozen mousse...not bad, just different Low-fat Strawberry Shortcake Light buttermilk pound cake layered with glazed, sliced strawberries Sugar-free Key Lime Pie Tangy sugar-free Key lime custard in a flaky pie crust, served with marinated berries <img alt="Reply With Quote" width="70" border="0" height="22"> OK..see above. at least one menu seems to be totally different, but i can't remember exacatly. there is no baked alaska anymore....and i don't remember any of the other stuff (unless i made a note by it!) the alternate grilled chicken and steak are also good if there's something you don't like. and the chops filet, while it's an additional cost, is well worth the $14.95 as it is a big filet and very tender and tasty. my mom and i split it...she doesn't eat much, and it would be too much for even a meat-a-tarian like me....they had no problem splitting it, although the split it, THEN cooked it which resulted in a bit of an overdone half and a perfectly done half....if i order it again, i will tell them to just let me cut it! 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