Menu for the Carnival Fleet

[memabumpee]

I am sorry I know it is out there however, I can not find it I am looking for that link that tells the menu for seven day cruise. any help THANKS

[pacerzfan]

http://groups.yahoo.com/group/Carnival_Group/files/%2AEVERYTHING%20CARNIVAL/

 

Look at the Standard.doc

"Standard" Carnival fleet-wide seven-day main dining room dinner menu

[sea_u_onboard]

http://groups.yahoo.com/group/Carnival_Group/files/%2AEVERYTHING%20CARNIVAL/

 

Look at the Standard.doc

"Standard" Carnival fleet-wide seven-day main dining room dinner menu

Too Bad the group is by subscription only. Maybe you could attach the document to a post using the attach feature.

[judyf]

Go to CCL site and click on FAQ they are posted there.

[derf5585]

Just for information.

 

The crew works on a 4 week meal rotation.

[JrMafia90]

Just for information.

 

The crew works on a 4 week meal rotation.

 

Actually I believe it is 75 days. When we did the Galley tour they said they change the menu every 75 days or something like that.

[DaytonCruiser]

Sample Dinner Menu Online

 

 

Dinner Menu - Day 1

 

 

Starters and Salads

SC Tropical Fruits Marinated with Lime Juice and a Touch of Tequila

Hickory-Smoked Alaskan Salmon

Grilled Satay of Chicken Tenderloin

Beef and Barley Soup With Diced Root Vegetables

Crema Di Funghi Selvatica

SC Gazpacho Andalouse

Mixed Garden and Field Greens

SC Hearts of Romaine Lettuce with Cherry Tomatoes

 

 

Main Courses

Ziti with Italian Sausage, Assorted Bell Peppers and Fresh Mushrooms

SC Catch of the Day: Broiled Fillet of Market-Fresh Fish

Sweet and Sour Shrimp

Supreme of Chicken A La Greque

Rack of New Zealand Spring Lamb Dijonnaise

Grilled, Aged New York Sirloin Steak with Three Peppercorn Sauce

V Madras-Style Vegetable Curry

 

 

Desserts and Cheeses

SC Orange Cake

Guava Cheese Napoleon

Decadence of Chocolate

Black Forest Gateau

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 2

 

 

Starters and Salads

SC Fantasy of Tropical Fruit Berries

Mississippi Delta Prawns

Ragout of Wild Mushrooms

NS West Indian Roasted Pumpkin Soup

Strawberry Bisque

Mixed Garden and Field Greens

Caesar Salad

 

 

Main Courses

Trennette Putanesca

Ancho Honey-Basted Fillet of Fresh Pacific Salmon

Broiled Lobster Tail with Melted Butter

SC Whole Roasted Quail Filled with a Delicate Herb Stuffing

Tamarind-Rubbed, Tender Roasted Prime Rib of American Beef Au Jus

V Grilled Brochettes of Fresh Garden Vegetables

 

 

Desserts and Cheeses

SC Banana Gateau

Swedish Almond Chocolate Cake

Passion Fruit Indulgence

Cherries Jubilee

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 3

 

 

Starters and Salads

SC Prosciutto and Melon

Tender Hearts of Tropical Palm and California Artichokes

Lobster Bisque

Escargots Bourguignonne

Black Bean Soup

Chilled Cucumber Soup

Mixed Garden and Field Greens

SC Hearts of Iceberg Lettuce

 

 

Main Courses

Penne Mariscos

SC Broiled Fillet of Chilean Sea Bass with Truffle Butter

Grilled Paillard of Young Turkey Harlequin

Jerked Pork Loin

Roast Leg of New England Spring Lamb with a Rosemary Reduction

Grilled New York Sirloin Steak from Aged American Beef, Marchand de Vin

V Baked Herb Polenta

 

 

Desserts and Cheeses

SC Marbled Kahlua Cheesecake

Key Lime Pie

Chocolate Souffle

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 4

 

 

Starters and Salads

SC Grilled Baby Vegetables

Cherrywood-Smoked Breast of Long Island Duckling

Duet of Gratinated Mussels and Shrimp Provencale

SC Cream of Sun-Ripened Tomatoes with a Touch of Gin

Won Ton Soup

Chilled Cream of Lyches

Mixed Garden and Field Greens

Hearts of California Artichokes, Vine-Ripened Tomatoes, Fennel Roots

 

 

Main Courses

Farfalle with Smoked Turkey Tenderloin and Green Asparagus Tips

Pan-Seared Fillet of Sole Meuniere

Black Tiger Shrimp and Sliced Heart of Leeks in California Chardonnay Crea

Broiled Cornish Game Hen with Black Cherry Salsa

SC Grilled Center-Cut Chop of Milk-Fed Wisconsin Veal

Tenderloin of Beef Wellington

V Black Bean and Vegetable Enchiladas

 

 

Desserts and Cheeses

SC Coconut Cake

Old Fashioned Apple Pie

Tiramisu

Chocolate Tres-Leches

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 5

 

 

Starters and Salads

SC Vine-Ripened Beefsteak Tomatoes and Fresh Buffalo Mozzarella

Alaskan Snow Crabmeat Cocktail

Southwestern-Style Egg Roll

French Onion Soup

Corn Chowder Maryland

SC Asparagus Vichyssoise

Mixed Garden and Field Greens

Curly Endive and Thinly Sliced Cucumbers

 

 

Main Courses

Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar

Pan-Seared Fillet of Fresh Fish with Roasted Garlic Vinaigrette

Coquilles St. Jacques

SC Supreme of Chicken, Carnival-Style

Veal Parmigiana

Filet Mignon with California Cabernet Sauce and Gorgonzola Butter

V Vegetarian Lasagna with Spinach, Mushrooms and Ricotta Cheese

 

 

Desserts and Cheeses

SC Lemon Cake

Strawberry Cheesecake

Chocolate Mousse

Hazelnut Creme Brulee

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 6

 

 

Starters and Salads

SC Freshly Grilled Portabella Mushroom and Hand-Picked Mesclun Lettuce

Heat-Cured Atlantic Salmon

Etouffee of Langoustine

Game Consomme with Juniper Berries and Aged Sherry

Cream of Garden-Fresh Broccoli and Wisconsin Cheddar

SC Chilled Zucchini Soup

Mixed Garden and Field Greens

Caesar Salad

 

 

Main Courses

Penne Siciliana

SC Steamed North Atlantic Halibut Steak with Fresh Herb Vinaigrette

Grilled Black Tiger Jumbo Shrimp

Pepper-Seared Long Island Duckling

Chateaubriand with Sauce Bearnaise

V Assorted Fresh Vegetable Princess

 

 

Desserts and Cheeses

SC Tropical Fruit Platter

Baked Alaska

Amaretto Cake

Dutch Apple Pie

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 7

 

 

Starters and Salads

SC Chilled Supreme of Fresh Fruit with Peach Schnapps

An Arrangement of Louisiana Tiger Prawns

Smoked Chicken Fillets

American Navy Bean Soup

Gumbo Creole

Mango Cream

Mixed Garden and Field Greens

SC Vine-Ripened Tomatoes and Cucumber Slices with Fresh Chives

 

 

Main Courses

SC Fettuccine Tossed in a Mushroom Cream

Grilled Fillet of Fresh Pacific Salmon with Dill Mousseline

Delice of the Ocean, Newburg-Style

Oven-Roasted Tom Turkey

Seared Medallion of Pork with a Porcini Sabayon

Tender Roasted Prime Rib of American Beef Au Jus

V Zucchini and Eggplant Parmigiana

 

 

Desserts and Cheeses

SC Poached Williams Pear

Grand Marnier Souffle

Chocolate Fudge Cake

Cappuccino Pie

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

SC - Spa Carnival Cuisine: These items are lower in calories, sodium, cholesterol and fat. Salads are prepared with diet dressing. Desserts are are prepared with Sweet'n Low or NutraSweet instead of sugar.

V - Vegetarian Entrees

[DaytonCruiser]

Sample Luncheon Menu

 

 

Luncheon Menu - Day 1

 

Starters and Salads

California Roll

SC Caribbean Pepper Pot

Chilled Avocado Soup

SC Medley of Garden and Field Greens

 

 

Main Courses

Mongolian Steak Salad

Oven Fresh Sun Dried Tomato Baguette

Spaghetti Zia Tereasa

SC Pan Fried Fillet of King Clip Nicoise

V Vegetable Fajitas

Create your Own Burger

 

 

Desserts

Strawberry Banana Mousse

Chocolate Gateau

Creme Carmel

Ice Coupe Black Forest

Ice Cream - Vanilla, Chocolate, Strawberry

Sherbet - Orange, Pineapple

 

 

Luncheon Menu - Day 2

 

Starters and Salads

SC Seasonal Fruit Platter

Jamaican Red Bean Soup

Chilled Curried Apple Soup

Medley of Garden and Field Greens

 

 

Main Courses

Chicken Caesar Salad

SC Oven Fresh Focaccia

V Spinach and Ricotta Cheese Ravioli

Fish n' Chips

Barbecued Baby Back Ribs

Create Your Own Burger

 

 

Desserts

Lemon Mousse

German Chocolate Cake

Bread Pudding Chantilly

Ice Coupe Belle Helene

Ice Cream - Vanilla, Chocolate, Strawberry

Sherbet - Orange, Pineapple

 

 

Luncheon Menu - Day 3

 

 

Starters and Salads

Antipasto

Old Fashioned German Lentil Soup

SC Chilled Orange Sory

SC Medley of Garden and Field Greens

 

 

Main Courses

Neptunes Chefs Salad

Oven Fresh Whole Wheat Baguette

SC Hay and Straw

Pan Fried Fillet of Idaho Rainbow Trout Almondine

Chinese Pepper Steak

Create Your Own Burger

 

 

Desserts

Gingerbread Cake

Apple Hollander

Tropical Fruit Terrine

Chocolate Sundae

Ice Cream - Vanilla, Chocolate, Strawberry

Sherbet - Orange, Pineapple

 

 

Luncheon Menu - Day 4

 

 

Starters and Salads

Fried Calamari Rings

SC Cream of Spinach Soup

Chilled Essence of Fennel and Celery

SC Medley of Garden and Field Greens

 

 

Main Courses

Nicoise Salad

Philly Steak Sandwich

Linguini Gigetto

SC Salmon Paillard

Chicken Parmigiana

Create Your Own Burger

 

 

Desserts

SC Pina Colada Cake

Chocolate Eclair

Grand Marnier Cheesecake

Ice Coupe Jacques

Ice Cream - Vanilla, Chocolate, Strawberry

Sherbet - Orange, Pineapple

 

 

SC - Spa Carnival Cuisine: These items are lower in calories, sodium, cholesterol and fat. Salads are prepared with diet dressing. Desserts are are prepared with Sweet'n Low or NutraSweet instead of sugar.

V - Vegetarian Entrees

[DaytonCruiser]

Sample Breakfast Menu

 

 

 

Great Beginnings

 

Grapefruit

Banana

Melon in Season (Honeydew/Canteloupe)

Orange

Grapefruit Sections

Baked Apple

Stewed Prunes

Chilled Juices

Orange

Grapefruit

Pineapple

Apple

Tomato

Prune

 

Cereals

Corn Flakes

Frosted Flakes

Special K

Sugar Pops

Raisin Bran

Rice Krispies

All Bran

40% Bran Flakes

Hot Oatmeal

Hot Cream of Wheat

 

 

Breakfast Entrees

Eggs Carnival:

Boiled, Scrambled, Fried, Poached on Toast, Eggs Benedict

Buttermilk Pancakes

French Toast

Lox n' Bagels

 

 

Omelette Eggsceptionale

Plain, Ham, Cheese, Ham and Cheese, Smoked Whitefish

Low-Cholesterol Egg Substitute Available Upon Request (Egg Beaters)

 

 

On the Side

Corned Beef Hash

Sliced Breakfast Ham

Hickory-Smoked Sliced Bacon

Hominy Grits

Hash Browns

Breakfast Link Pork Sausages

 

 

From the Bakery

Danish

Croissants

Muffins

Plain and Raisin English Muffins

Bagels

White, Whole Wheat and Rye Toast

 

 

Beverages

Freshly Brewed Regular and Decaffeinated Coffee

Iced or Hot Herbal Teas

Milk

Skimmed Milk

Espresso

Cappuccino

Hot Chocolate

[Flip2cruise]

Im hungry after reading all that :)

[tinna2000]

me too...lol

[pacerzfan]

I don't think it is possible to ever be hungry....while on a cruise!.....LOL

[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

[MyImagination]

Im stuffed. I need to take a walk :)

[judyf]

I gained weight just reading it and thinking about my cruise in 30 days!!

[sharonella]

Thanks for posting the menus!

 

Is there anywhere you can get calorie counts on the Carnival meals? Maybe just on the Spa Carnival choices? Probably not, but just wondering! :rolleyes:

 

I want to say though, when we went on our first cruise, I loved the food & I honestly ate everything I wanted, when I wanted. But because meals were served to us in "reasonable" portions, AND I mostly stayed away from the alcohol, (I drank a LOT of water) I hardly gained a pound! Other people we cruised with were having seconds at dinner, loading up their plates at the buffets, & having drinks with lunch, dinner & in between, and gained 5 or more! I think it's those liquid calories we need to watch out for!:D

[sea_u_onboard]

The Pumpkin Ravioli sounds "interesting".

[pennywi]

just returned 2/11/05 on triumph my favorites were fillet minjion, tiger shrimp, lobster tail, cucumber soup, black bean soup, cheesecake, and the baked alaska my husband liked the veal parmesan hope this helps

[daddybuff]

Just remember to not over eat while cruising, because all restrooms both public and those in the cabins have a sign that says "Do not put large bulky items in toilets"

[DaytonCruiser]

Someone was looking for menus. I wanted to add the new Supper Club menu

 

 

 

 

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

 

 

 

SIDES

 

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

 

 

ENTRÉES

 

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

 

BROILED NEW YORK STRIP LOIN STEAK

14oz of the favorite cut for steak connoisseurs

 

CLASSIC PORTER HOUSE STEAK

24oz of the best from both worlds

 

BROILED FILET MIGNON

9ox for the true Gourmet

 

CHILEAN SEA BASS

Lobster Nage-braised sea bass over young spinac 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 greade milk fed veal

 

 

Sauces Available

THREE PEPPERCORN SAUCE

WILD MUSHROOM SAUCE

SAUCE BEARNAISE

 

 

DESSERTS

 

 

CITRUS CHEESECAKE WITH HAZELNUT BISCUIT

Burnt Basmati and Mango Ravioli with Almond and Marcarpose Jam

 

WASHINGTON APPLE TARTE TARTIN

Served with Chocolate and Leon Balm Salad

 

CHOCOLATE TARTE WITH BITTER CHOCOLATE PATE

Raspberry & Pineapple Croquant, Tiramisu Notre Façon

 

FRESH FRUITS

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

 

SELECTION OF INTERNATIONAL CHEESES

[GrammyJill]

How does this apply to shorter cruises?

 

We are taking a 4 night cruise.

[Jenna1983]

I disliked all of the main entrees in the dining room except the first day LOL

[DaytonCruiser]

I disliked all of the main entrees in the dining room except the first day LOL

 

You tried them all??

[Jenna1983]

No, but I know I didn't like any of the stuff on the menu.

[DaytonCruiser]

No, but I know I didn't like any of the stuff on the menu.

Oh ok, you know ordering steak or baked chicken is an option every night in the dining room.