spabsie Posted May 29, 2011 #1 Share Posted May 29, 2011 Thanks to rafinmd who just completed his cruise on Enchantment of the Seas. He emailed over the pics and I typed them up. N.B. If anyone out there can help complete this menu that would be awesome! The apps are missing [with the exception of what could be found on the entree and vitality pages] and a couple of days of desserts are missing. Otherwise its complete! Day One: Vidalia Onion Tart Spinach Salad with tomatoes, mushroom, and toasted sunflower seeds Pan Fried Pork Medallions Truffled Wild Mushroom Linguine Alfredo Slow Roasted Prime Rib Grilled Mediterranean Quesadilla Pan Seared Golden Sea Bass Aloo Gobi Methi Chocolate Cherry Cake SF Chocolate Pot de Crème Day Two: Escargot Bourguignon Filet of Beef Shrimp Ravioli Grilled Seafood Brochette Roasted Duck Sautéed Seasonal Mushrooms Potato Curry Bittersweet Chocolate Soufflé Day Three: Chilled Cherry Bisque Mustard Crusted Roast Beef Singapore Noodles Sole Meuniere Yukon Gold Potato Pie Roasted Chicken Masala Dal Pecan Butterscotch Tart Chocolate Bread Pudding Traditional English Trifle Low fat Roasted Peaches Sugar Free Pineapple Upside down Cake Day Four: Onion Soup Moroccan Spiced Chicken Salad Shrimp and Mahi Mahi Tempura NY Strip Steak Tomato Basil Mozzarella Calzone Paneer Makhani Roasted Turkey Potato Gnocchi with Ham and Peas Chocolate Brownie Sandwich SF Key Lime Pie Key Lime Pie Banana and Crunchy Nut Parfait Low fat Apple Cake Day Five: Crab Cake Roasted Butternut Squash and White Bean Salad Beef Stroganoff Conchiglioni Pasta Pan Seared Sole Filet Shrimp Gyoza Slow Roasted Double Cut Pork Loin Vegetable Vindaloo Berrymisu Low fat Cranberry Yogurt Orange Chocolate Parfait Sky High Lemon Meringue Tart SF Coconut Custard Slice Day Six: Beef and Veal Tortellaci Crab and Shrimp Salad Cornmeal Dusted Tilapia Parmesan Crusted Turkey Tenderloin Beef Shoulder Filet Asparagus and Brie Tart Penne Tarantina with mussels, bay scallops and shrimp Gobi Ki Sabzi Choca Chino Trilogy BBB Bananas Baileys and Irish Crème Whisky Crème Brulee Magic Mango Parfait Low Fat Exotic Pineapple and Coconut Cake Steamed SF Vanilla and Berry Custard Day Seven: Shrimp Cocktail Chilled Carrot and Apple Soup Steak Diane Scallop Linguine Baked Sea Bass Slow Roasted Center Cut Pork Loin with braised cabbage, potatoes and apple chutney Polenta Pyramid Navaratra Curry Kahlua Crème Brulee Gateau Cardinal – White Chocolate Mousse Cake swirled with Raspberries Berry Cobbler Low fat Roasted Bosc Pears with spiked Cherry Glaze SF Almond Torte Day Eight: Creamed Wild Mushroom in Puff Pastry Seafood Salad Thai BBQ Chicken Breast New England Bay Scallops and Ziti Fisherman’s Plate Slow Roasted Aged Prime Rib Vegetarian Moussaka Kabuli Chana Dessert Sampler Cherries Jubilee Low Fat Double Passion Fruit Cheesecake SF Red Berry Tart Day Nine: Antipasti Caprese Salad Lamb Shank with Rosemary Rigatoni Pasta with Chorizo Sausage Garlic Tiger Shrimp Chicken Marsala Eggplant and Tomato Bake Kaju Paneer Dhansak Tiramisu Warm Chocolate Cake Raspberry Panna Cotta Low Fat Angel Food Cake SF Chocolate Mint Cake Link to comment Share on other sites More sharing options...
CincinnatiGal Posted May 29, 2011 #2 Share Posted May 29, 2011 thanks so much! I am traveling on the Enchantment on a 9 day to New England and Canada in October. Link to comment Share on other sites More sharing options...
CruisinChic413 Posted May 29, 2011 #3 Share Posted May 29, 2011 Could you tell us a little bit about the ship since we will be sailing on it in July. Link to comment Share on other sites More sharing options...
spabsie Posted May 29, 2011 Author #4 Share Posted May 29, 2011 I was not the one who traveled on enchantment. It was rafinmd. He just completed a live thread on this forum, so if you want information regarding the cruise I would read his thread. I simply asked him for the photos of the menu ad typed them up Link to comment Share on other sites More sharing options...
The P Posted May 29, 2011 #5 Share Posted May 29, 2011 Am I not seeing the word "lobster" in this list? Link to comment Share on other sites More sharing options...
marci22 Posted May 29, 2011 #6 Share Posted May 29, 2011 Am I not seeing the word "lobster" in this list? 'Fisherman's plate' on night 8. Link to comment Share on other sites More sharing options...
The P Posted May 30, 2011 #7 Share Posted May 30, 2011 'Fisherman's plate' on night 8. Ah ha! Thanks for the info. I'll be taking my first RCCL cruise in January and I'm stockpiling all the helpful hints. Link to comment Share on other sites More sharing options...
CruisinChic413 Posted May 30, 2011 #8 Share Posted May 30, 2011 Oops I thought you had gone on the ship also.:o I just want an idea of the ship. Sorry! Link to comment Share on other sites More sharing options...
Rare rafinmd Posted May 30, 2011 #9 Share Posted May 30, 2011 I thought I remembered seeing menus before but couldn't find them until a search on "Tempura" brought up this post from March that includes the appetisers. http://boards.cruisecritic.com/showpost.php?p=28295576&postcount=6 I wonder how much the menus change over 2 months. Roy Link to comment Share on other sites More sharing options...
beachnative Posted June 9, 2011 #10 Share Posted June 9, 2011 Thank you for posting this. We will use it to book Chops for a night we can't find anything appealing. Link to comment Share on other sites More sharing options...
mosywoes Posted June 9, 2011 #11 Share Posted June 9, 2011 It all looks so good!! Thanks for posting this!! What are the chances of the menu staying the same for our 9 day on Enchantment in September to New England/Canada? Link to comment Share on other sites More sharing options...
HTML5 Posted July 13, 2011 #12 Share Posted July 13, 2011 Thanks for posting! We don't sail until October and the menu could well change by then, but this bodes well for some great meals! :D Link to comment Share on other sites More sharing options...
geojobes Posted July 13, 2011 #13 Share Posted July 13, 2011 Here's a 9 night menu from 2 years ago. Don't know if it's still the same. Bon Voyage (BV) Starters 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 Main Courses 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 M 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 c 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 Desserts 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 c 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) Starters 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 Soup - Garnished with dried cranberries Caesar Salad - Crisp romaine lettuce, shaved Parmesan, and herb croutons Caesar dressing Main Courses Truffled Wild Mushroom Linguini Alfredo - Linguini pasta folded in a creamy wild mushroom and white t truffle sauce Golden Sea 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 Eggplant Mozzarella Tower - With 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 Desserts 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 Starters 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 Main Courses 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 Marsala Marsala 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 Desserts 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. Starters 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 Main Courses 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 Desserts 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 Dinner Starters 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 Main Courses 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 Desserts 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 Alaska Glaciers 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 Starters 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 Main Courses 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 Desserts 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 Starters 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 Main Courses 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 Desserts 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 berry salad Night 8 Chef's Dinner (Formal) Starters 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 Main Courses New England Bay 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 Desserts 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 Final Night Feast of Nations Starters 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 Main Courses 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 Bearnaise sauce, 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 Desserts 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 __________________ I've lost who posted this originally, I'm sorry I can't credit them. I'm sure they won't mind me reposting it. George Link to comment Share on other sites More sharing options...
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