Dinner at reservations only dining room

[savandbarb]

Anyone who has recently cruised on the Carnival Spirit....What is the best night to book the reservation only dining room?:)

[StacyandTim]

Actually just spoke to my Carnival rep about that last night! Unfortunately, there is not one on the Triumph :(

 

But anyway, his advice was to book ASAP upon boarding the ship. He said a lot of people wait and the room only has about 20 tables, so they miss the chance to go. He also said that if I go on a ship that has this "supper club" then to do it, because it is WELL worth the money, and the food is fantastic!

 

Hope this helps!

 

Stacy

[serene56]

Depends on you what you likes and dislike. ?

http://community.webshots.com/album/37944457xihAnV

 

Here is the menu from the glory- all menus are fleetwide. If you sail on a saturday--great--if not change the saturday menu to DAY 1.

 

We are gonna dine at Nick & Noras on Thursday night on the Miracle. Reason- we picked early dining all week. We are in Cozumel this day til 6pm. No rushing back from port getting ready for dinner. I am hoping to make reservatrions for 7:30 this night. (i also prepaid this dinner too so it wont even be on any charge card)

 

Supper clubs hold 100 people only each night. You can call and make reservations from your stateroom or if you care to pick out a special table head to the supperclub when you first board to make your choices known.

[JiminyCricket]

How did you prepay for dinner a N&N?

[Cobbler54]

Does anyone know what the Legend's reservation restaurant is called? In all the info I get on the website, it just talks about the kind of stuff you can order in there, but it doesn't give the name.

 

Barb

[Flip2cruise]

Does anyone know what the Legend's reservation restaurant is called? In all the info I get on the website, it just talks about the kind of stuff you can order in there, but it doesn't give the name.

 

Barb

 

The Golden Fleece

 

http://www.carnival.com/CMS/Onboard_Activities/Legend-Dining.aspx

[Another Cruise]

(on the Carnival Spirit....What is the best night to book the reservation only dining room?)We were on the Spirit 4 weeks ago and went to The Supper Club twice. We went on the 3rd night and the 5th night. On an 8 day cruise the formal nights are the 2nd and the 7th. Depending on what you want to do in Acapulco that could also be an option. Dinner on the ship is open seating that night and the menu isn't that great. We actually skipped the dining room that night and went to the Lido Deck buffet. I heard later that there were several of the officers and staff dining in the Supper Club that night because so many people were off the ship. If you go to the Supper Club after you board, you can make a reservation there and also pick out the table you want. It is worth the charge to go there at least once. Plan on 2 1/2 to 3 hours. Don't wait to make reservations. The week before we were there (New Year's week) they told us the reservations were completely booked by 4pm before the ship left San Diego! There is a menu posted on this board under Nick and Nora's Supper club. It is the same menu for the Spirit and it is the same menus every night.

[serene56]

How did you prepay for dinner a N&N?

 

 

I called and had $50.00 placed on my shipboard credit. ITs the same number as if you want to buy funship dollars.

Jiminy- if this is something you want to do==do it ASAP as we sail next week. When you call the person will give you a confirmation number- write that down and the persons name. This will show proof if the credit is not on your account by the first day.

(PS- I also did this with my tips-- I placed an additional 150.00 coz I didnt want to prepay them)

[derf5585]

This is a menu for 19 Oct 2004 for "Nick and Nora's Supper Club" on the Carnival Miracle.

 

My wife Derfette had the Veal Chop

And I had the Porterhouse Steak

 

We both felt it was well worth the $25.00 additional charge.

 

Starters

 

TRIO OF ESCARGOTS

Baked in Brioche, Wrapped in Rice Paper and Classic Bourguignonne

 

BEEF CARPACCIO

Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese Marinated Mache Lettuce

 

SUSHI PLATTER

Ahi Tuna, Shrimp and Unagi with Pickled Ginger and Wasabi

 

ICED RUSSIAN CAVIAR

1 oz. of Sevruga Caviar with Traditional Condiments and Buckwheat Blinis An Extra $29.00 Charge will Apply

 

SHRIMP COCKTAIL

Colossal Black Tiger Prawns with American Cocktail Sauce

 

NEW ENGLAND CRAB CAKE On Roasted Pepper Remoulade

 

LOBSTER BISQUE WITH VINTAGE COGNAC Fleuron and Fresh Cream

 

BAKED ONION SOUP “LES HALLES”

A Parisian Classic

 

Salads

CLASSIC CAESAR SALAD

Hearts of Romaine Lettuce, Traditionally Prepared

 

BABY LEAF SPINACH AND FRESH MUSHROOMS

With blue cheese, warm bacon dressing.

 

TOSSED GARDEN SALAD

Greens, Radicchio, Tomato Wedges, Purple Onion Rings and Watercress Choice of House, Ranch or Blue Cheese Dressing

 

Side Dishes

BAKED POTATO WITH TRIMMINGS

SAUTEED MEDLEY OF FRESH MUSHROOMS

YUKON GOLD MASH WITH WASABI HORSERADISH

SPAGHETTI WITH FRESH TOMATO SAUCE

GRILLED FRESH VEGETABLES IN SEASON

CREAMED SPINACH WITH GARLIC

 

Entrees

Our Steaks Are Hand Selected and Aged for 30 Days to Our Specifications. Carefully Handled and Perfectly Cooked.

 

BROILED NEW YORK STRIPLOIN STEAK

14 0Z. Of the Favorite Cut for Steak Connoisseurs

 

CLASSIC PORTERHOUSE STEAK

Combines the Full Flavor of the Strip Loin with the Tenderness of the

'Tenderloin

24 0Z. of the Best from Both Worlds

 

BROILED FILET MIGNON

9 OZ. for Ihe True gourmet

 

SURF & TURF

Seared Lobster Tail over Tomato Confit

Grilled Filet: Mignon over Cardamom Braised Carrots, Pumpkin Ravioli

 

ALASKAN KING CRAB CLAWS

Served Cold, with Drawn Butter and Roasted Pepper Remoulade

 

CHILEAN SEA BASS

Lobster Nage Braised Sea Bass over Young Spinach and Mango Salad

 

BROILED LOBSTER TAIL

Served With Drawn Butter

 

BROILED SUPREME OF FREE RANGE CHICKEN

With Blackberry- Port Wine Reduction

 

GRILLED LAMB CHOPS

Double-Cut Lamb Chops

Served on Five Bean Cassoulet and Rosemary Jus

 

BROILED PROVIMI VEAL CHOP

Center- Cut from the Highest Grade Milk-Fed Veal

 

Sauces Available

THREE PEPPERCORN SAUCE

WILD MUSHROOM SAUCE

SAUCE BEARNAISE

 

Desserts

WARM FLOURLESS CHOCOLATE CAKE

Served with Homemade Ice Cream

 

SYMPHONY OF MOUSSES

Dark and White Chocolate, Orange and Mocha

 

TRIO OF CREME BRULLEE

Served with Sugar Tuiles and phyllo cigar

 

FRESH FRUITS

Assembly of Tropical Fruits and berries in Season, Served with Homemade Sherbet

SELECTION OF INTERNATIONAL CHEESES

 

Beverages

FRESHLY BREWED COFFEE

 

Regular or Decaffeinated

 

TEA AND HERBAL TEAS

 

Dessert Wines

QUADY ELECTRA, CALIFORNIA $ 3. 75 WEISSER RIESLING, SOUTH AFRICA $5.75

 

After Dinner Drinks

GRAHAM'S SIX GRAPE 5.25 Dow's 20 YEAR TAWNY $9.95

Dow' S VINTAGE PORT, '85 $12.95

DE MONTAL ARMAGNAC SPECIAL RESERVE $8.75

HARDY, V. S . a. P . $5.75

HARDY, X. a . $9.50

CLES DES Ducs ARMAGNAC, V. S . a . P. 6.00

PINAR DEL RIO, GAUTIER x.a. 9.95

HENNESSY, X. a . 11.00

MARTELL CORDON BLEU 10.00

HENNESSY PARADIS 35. 00

COURVOISIER X. a. 11.00

REMY MARTIN LOUIS XI I I 95.00

[rdytocruz]

How much to you tip the the supper clubs?

[MyImagination]

How much to you tip the the supper clubs?

Tips are included, but feel free to tip more if deserved.

 

 

http://www.carnival.com/CMS/FAQs/Nouveau_Supper_Club.aspx

The Supper Club is an intimate restaurant that accepts reservations for when the guest chooses to dine for dinner between the hours of 6:00pm-9:30pm. Reservations are made by telephone from the guest's stateroom. This is an alternative to eating in the Dining Room or the Lido Restaurant. The Supper Club features prime steaks.

The reservation fee is $25 per guest, per entree. This fee includes the wait staffs' gratuity; additional gratuities are optional and may be extended in cash or to the guest's Sail & Sign Account, at the guest's discretion. The reservation fee does not include any beverage that is normally ordered through the bar service such as wine, liquor, soda and bottled water. There is nightly entertainment during dinner such as a cabaret singer or duet along with a large dance floor. There is also a cooking display area where guests can watch the chefs prepare their culinary masterpieces.

 

The dress code requires that men wear jackets