Coral Princess Alaska menus

[bandit and babycakes]

Does anyone have them to share?

[CruiserN1]

I'd love to see these also. Sailing on the Coral in 11 days!

[doublemm16]

While I do not have copies, the dinner menus are virtually, if not all the same as my other Princess cruises. I distinctly remember the same menus on Ruby Med cruise last year. There will be a day when they offer Alaska fish in the Grill. Check the Patters for the day.

[rayandshirl]

Just returned from the Coral's southbound glacier cruise.

 

One day on the Lido deck there was a buffet with reindeer meat and fish.

 

I just remember eating fish every evening and it was delicious.

[Sunkissed Mommy]

I'm hoping there are options other than seafood. I don't "do" fish and very rarely do I eat seafood. There are many options right???

 

I promise I am adventurous outside of ocean creatures sitting on my plate!

[doublemm16]

I'm hoping there are options other than seafood. I don't "do" fish and very rarely do I eat seafood. There are many options right???

 

I promise I am adventurous outside of ocean creatures sitting on my plate!

 

Don't worry! There are plenty of other options. Every night there are pasta, meat and vegetarian options. Grilled chicken and steak are on the always available menu. If you have a special request, speak to the head waiter the night before. They bend over backwards to accomodate.

[sherryf]

Two years ago, someone (sorry, I forget who, so I can't give credit) posted photos of the menus from their cruise. I typed them out myself from the photos. They included a French/Mediterranean night, which is replaced with an Alaskan night on AK cruises. I took a photo of the Alaskan menu during my cruise and added it to my file. I include the French/Mediterranean menu at the end as well. The two formal nights are indicated. Generally the Sailaway dinner is the first night, Landfall the last. Others vary depending on itinerary. I don't have the desserts for every night.

 

I wanted to just upload my Word file, but the file is too large. I will just post them as text here instead. Sorry if it's not the best format.

 

 

Sailaway 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 Crockpot 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

Pasta Shells in Marinara Sauce with Broccoli, Capers and Olives

 

 

 

Captain’s Welcome Dinner (Formal)

 

Appetizers

Smoked Barbarie 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

 

Dessert

Semi-frozen Cookie and Cream Parfait

Caramelized Pear in Flaky Puff Pastry Crust

Chocolate Hazelnut Soufflé

Sugar-Free Semolina Tart

Nutella Ice Cream

Raspberry Ice Cream

Pink Grapefruit Sorbet

 

 

 

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 (very good)

 

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 (tough?)

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

 

Dessert

Cassata all Siciliana (Ice cream trilogy with candied fruits)

Tiramisu

Frutta e Frutti di Bosco Gratinati (Fruit and berries in Sabayon Gratin, Pistachi Biscotti)

Sugar Free Machaccino Semifreddo (Orange Stew)

Gelato allo Zabaglione, Gelato al Torroncino, Sorbetto al Linoncello di Sorrento

 

 

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

Wild 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

Menage a Trois

(Chilled Mini Raspberry Panna Cotta, Tiny Gateau Opera, Honey-Hazelnut Semifreddo with Nutella Twist)

 

Course Six

Coffee or Tea with homemade Mignardises

 

 

 

Captain’s Gala Dinner (Formal)

 

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

 

Dessert

Chocolate Pudding Pie with Sweet-Tangy Cream

Carrot Cake

Warm Passion Fruit Soufflé

Sugar-Free Cherry Trifle

Banana Ice Cream

Tiramisu Ice Cream

Mandarin Sorbet

Petits Fours

 

 

 

Alaskan Dinner

 

Appetizers

Marinated Vegetable Antipasto with Basil Oil

Poached Game and Wild Mushroom Pate with Port Wine Glaze

Provencale Style King Crab Legs Tossed in Garlic Butter

 

Soups and Salad

Celebrated Alaskan Seafood Soup with White Fish, Shrimp and Mussels

Roasted Corn and Sweet Potato Chowder

Chilled Apple and Cider Soup with Calvados

Seasonal Field Greens with Shredded Carrots and Cherry Tomatoes

 

Main Courses

Steamed Cod over Warm Lentil Salad

Surf & Turf (Seared Mignon of Beef Tenderloin and Jumbo Shrimp)

Grilled Chicken Paillard with Chimichurri Sauce

Roast Venison Loin with Celery Root Puree

Cured and Smoked Pork Loin

Fried Tofu with Miso Sauce and Chinese Pea Pods

 

 

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

 

Dessert

Ice Cream Bombe “Diplomate”

Sweet Mud Pie with Calvados Sauce

Deep Dish Apple Pie

Sugar-Free Chocolate Tapioca Pudding

Rhubarb Ice Cream

Rum & Raisin Ice Cream

Dark Cherry Sorbet

 

 

Always Available

 

Fettuccine Alfredo

Shrimp Cocktail

Caesar Salad

Seared Alaskan Salmon Cutlet

Broiled Chicken Breast

Grilled Beef Filet Medallions

Artisan Cheeses with Walnut Bread and Grapes

Sweet and Nutritious Fruits

Princess Love Boat Dream

New York Cheesecake

Create Your Own Sundae

 

 

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 Scaloppine with Swiss Cheese and Ham

Beef and Andouille Sausage Jambalaya

Leek and Ricotta Cheese Tart

 

Dessert

French Vanilla Profiteroles with Passion Fruit Sauce

Raspberry Crème Brulee

Soft-Center Warm Chocolate Hazelnut Pudding

Sugar-Free Cream Puff Swan with Whipping Cream

Mint Chocolate Chip Ice Cream

Maple Pecan Ice Cream

Mango Tamarind Sorbet

[jody]

Sherry,

Wow, thanks for sharing! It was fun to look over the menus and recall what I ordered on my cruise last week. Thanks for all your hard work with that. I think there might have been a few small changes on my trip, but the vast majority of it looked the same from what I recall.

[bandit and babycakes]

Can not thank you enough for posting this. Happy cruising

[farsight]

I do hope these menus are current and they are the same as on the Golden.

[Alaskanb]

I'm drooling......thank you so much.