New menu

[Clamett]

I'm a Begatarian too I guess - the old menus were good - I always found something good on them - and as long as someone cooks for me I love them. But it will be nice to see some changes and look forward to them on the Jewel.

We also are on the Independence in March but 16th to the 24th - so we will just miss some of you.

Love the ship, just not the regular itineraries. So we shall see - friends are supposed to be going with us - so it should be a fun trip

According to the HD on the Freedom Bernice, he said the ships coming from Europe would get the new menus as they arrive. so your Jewel cruise next month should have them. I was sorry the scallop risotto was not on it but the new scallop appitizer is much better. I liked the serf and turf(filet and shrimp) also.

Edited September 2, 2012 by Clamett

[reeran]

Thank you for the information!:D

[Tucker in Texas]

According to the HD on the Freedom Bernice, he said the ships coming from Europe would get the new menus as they arrive.

 

Rats. We will be on the TA on the Mariner from Rome into Galveston in November so no new menu for us :(

 

Good news is we'll be on the TA in April from NOLA to Barcelona so there is hope there.

 

One last shot at the Vidalia tart and scallops, though, so it isn't all bad. :)

 

Tucker in Texas

[vacationwiz]

If this has already been asked I am sorry for asking the question again. We are going on the Freedom of the Seas Sept. 23 and was wondering if the new menu is switched on Thur and Fri due to the second formal night being different between the eastern and western sailings?

[gambee]

are these menus fleet wide?

[gambee]

Ok spent my afternoon adding to what the original posted posted but need help filling in the ?? marks. Please post if you can help :D

 

 

MOJO Menu

 

Starters

 

Strawberry Kiwi and Pineapple Medley

Juicy fresh fruit drizzle with sweet-tart lime syrup

 

Smoked Fish Rillettes

Delicate seafood spread of smoked salmon, mackerel, trout and sour cream garnished with tiger shrimp and garnished with garlic crostini

 

Eggplant and Artichoke Tart

Red Pepper Hummus, arugula, mascarpone cheese and a port wine-shallot reduction

 

Toasted Farro and Lamb Broth

With root vegetables

 

Aromatic Asian Coconut Seafood Soup

Shrimp, bay scallops, calamari, muscles, ginger and lime

 

Watermelon Pudding

Pistachio dust and mojito foam

 

Spinach Salad

Fresh spinach with plum tomatoes, sliced mushrooms and toasted sunflower seeds

 

Main courses

 

Steak and Spinach Salad

Fresh spinach, plum tomatoes, fresh mushrooms, toasted sunflower seeds, sliced New York steak and ranch dressing

 

Seafood Spaghetti

Bay scallops, crab meat, mussels and peas with a lemon-Chardonnay reduction

 

Horseradish Crushed Fillet of Atlantic Salmon

? potoato mash, snow peas and a lemon ? blanc and sweet ?

 

Mojo-Marinated Grilled Pork Chop

Roasted sweet potatoes and broccoli with a cumin orange lime reduction

 

Slow Roasted Prime Rib

Seasoned vegetables, baked potato and a natural rosemary with jus

 

Soft Shell Tortillas

Filled with grilled vegetables and served with soy chili

 

Desserts

 

Moist Almond Cake

Kirshwasser cherries and raspberry coulis

 

Carrot Cake

Layered with cinnamon nutmeg cream cheese

 

Blueberry Peach Crumble

Served warm with vanilla ice cream

 

Low Fat Mango Pudding

Diced mangos, assorted berries and raspberry coulis

 

Sugar Free Strawberry Charlotte

Delicate dessert made of strawberry mousse, vanilla sponge and strawberry sauce

 

SAFFRON Menu

 

Starters

 

Shaved Cantaloupe and Honeydew Melon

With Midori yogurt

 

Bay Scallop Gratin

Melted garlic-herb butter and a black olive breadstick

 

Oakwood Smoked Chicken Breast

Sliced green apples, toasted walnuts and red grapes with a blue cheese and chive dressing

 

Traditional Lobster Bisque

Enriched with cream, dry sherry and sautéed lobster pieces

 

Double Boiled Chicken Consommé

Ricotta-spinach gnocchetti

 

Chilled Banana and Rum Soup

Tahitian vanilla cream

 

Roman Vignole Salad

Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette

 

Main Courses

 

Grilled Salmon Vignole Salad

Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a Dijon-lemon vinaigrette

 

Shrimp Ravioli

Wilted spinach, creamy thyme and corn with lobster sauce

 

Pan Fried Fillet of Barramundi

Saffron-infused cauliflower, fondant potatoes, tomato capers. Sulana grapes and a pine nut relish

 

Roasted Duck

Black current sauce, red sweet cabbage and golden potato croquettes

 

Carved Filet of Beef Tenderloin

Morel-cr?? Mushroom sauce and creamy whipped potatoes

 

Artichoke Filled Crepes au Gratin

Fontina cheese. Piave vecchio and mascarpone cheese reduction

 

Desserts

 

Bittersweet Chocolate Soufflé

Light bittersweet chocolate dessert with espresso sauce

 

Double Strawberry Cheesecake

Cream cheese, sour cream, Chantilly cheese and strawberry compote

 

Sky High Lemon Meringue Pie

Lemon curd on a sweet crust topped with baked meringue

 

Low Fat Berry Bliss

Berry mousse, low fat yogurt and strawberry JELL-O

 

Sugar Free Chocolate Pot De Crème

Rich chocolate cream with a sugar-free cinnamon stick

 

JASMINE Menu

 

Starters

 

Spinach Dip

Warm creamy dip served with crispy tortilla chips

 

Seafood Ceviche

Shrimp, bay scallops ???

 

Seared Beef Carpaccio

??

 

New England Clam Chowder

??

 

Hot Harira Soup

??

 

Chilled Mango and Pineapple Soup

??

 

Garden Salad

??

 

Main Courses

 

Chicken Caesar

??

 

Shrimp Gyoza

??

 

Pan Seared Fillet of Sole

??

 

Roasted Rack of Lamb

??

 

Veal Scaloppini Oscar

??

 

Conchiglioni Pasta

??

 

Desserts

 

Two Tone Chocolate Praline Finger

??

 

Strawberry Kiwi Pavlova

??

 

Warm Chocolate Cake

??

 

Low Fat Panna Cotta

??

 

Sugar Free Chocolate Coconut Terrine

??

 

PIMIENTO Menu

 

Starters

 

Caprese Salad

Fresh mozzarella, sun ripened tomatoes and extra-virgin olive oil

 

Arancini

Golden fried rice and portabella mushroom balls, garlic spinach and ro?? sauce

 

Antipasti

Cured Italian ham, dry sausage, boiled eggs, grilled zucchini & squash, olives and seasonal melon

 

Creamy Roasted Garlic Soup

With rye bread croutons

 

Minestrone

Hearty tomato soup, mixed vegetables, pasta and ? Romano Cheese

 

Chilled Strawberry bisque

With mint foam

 

Insalata Mista

Mixed greens, chrisp zucchini, sweet bell peppers and black olives

 

Main Courses

 

Shrimp Insalata

Mixed greens, chrisp zucchini, sweet bell peppers and black olives and a garlic shrimp brochette

 

Lasagna Al Forno

Baked layers of egg pasta with beef bolognese and cream sauces

 

Tiger Shrimp

Balsamic potatoes and seasonal vegetables

 

Chicken Marsala

Sautéed chicken scaloppini, Marsala mushroom sauce, buttery mashed potatoes and fresh vegetables

 

Grilled Veal T Bone Steak Al Pepe Verde

Provolone-potato bake, broccoli, carrots and green peppercorn sauce

 

Eggplant Parmigiana

Pan fried breaded eggplants, Pomodoro sauce, fresh basil and mozzarella and parmesan cheese

 

Desserts

 

Sticky Bread and Butter Pudding

Carmel sauce and vanilla ice cream

 

Tiramisu

Creamy mascarpone cheese, espresso marinated lady fingers and a hint of Kahlua liquor

 

Dessert Sampler

Moist rum chocolate cake, vanilla cheesecake and elderberry mousse with strawberry jelly

 

Low Fat Lemon Yogurt Cake

Soaked figs and apricots with raspberry sauce

 

Sugar Free Strawberries Romanoff

Grand Marnier and cinnamon marinated strawberries, vanilla ice cream and a coconut chip

 

SHIITAKE Menu

 

Starters

 

Creamed Wild Mushrooms

Flakey puffed pastry, sautéed wild mushrooms, cream and herbs

 

Royal Seafood Salad

Crab, shrimp, lobster sensation with ? slaw and a citrus drizzle

 

Duck and Port Wine Terrine

Smoked duck, prosciutto, mixed baby lettuce, shaved Anjou pear, homemade brioche and red current port syrup

 

Roasted Poblano Pepper and Corn Soup

Cilantro oil drizzle

 

Double Duck Consommé

Aged port and julienne vegetable

 

Roasted Peach Soup

Peach and strawberry garnish

 

House Salad

Boston and oak leaf lettuce, vine ripened tomatoes, and sunflower seeds

 

Main Courses

 

Snow Crab Salad

Assorted lettuce, vine ripened tomatoes and snow crab meat and legs with Thousand Island dressing

 

Three Cheese Tortellini

Sautéed mushrooms and mascarpone cream sauce

 

Fisherman's Plate

Broiled lobster tail, garlic shrimp and seasonal vegetables

 

Braised Beef Duo

Short rib, beef shoulder and Carolina yellow stone grits with a red wine-beer sauce

 

Thai Chicken Breast

Mild red curry, edamane and shiitake sauce, bok choy and steamed rice

 

Soy Meatballs

Mexican inspired lentil chili and taco chips

 

Dessserts

 

Grand Marnier Souffle

Traditional dessert with Grand Marnier-vanilla sauce

 

Ivory Chocolate Mousse

Silky white chocolate mousse and marninated berries

 

Baked Alaska

Vanilla, chocolate and strawberry ice cream in a baked meringine

 

Low Fat Angel Food Cake

Bananas, caramel cream, sweet apricots, vanilla sauce

 

Sugar Free Coconut and Lychee Semifreddo

Layers of soft sponge cake with coconut and lychee ice cream

 

BASIL Menu

 

Starters

 

Summer Fruit Medley

Pineapple, papaya, mango, kiwi, strawberry, coconut and pistachio yogurt

 

Crab Cake

Meaty crab cake, corn and peppers and snow pea slaw with basil aioli

 

Smoked Duck Breast

Orange and fennel salad with Cointeau-citrus dressing

 

Cream of Mushroom

Mushroom, cream, cheese and chives

 

Fish and Tomato Chowder

Spiced rockfish and vegetables

 

Chilled Honeydew Melon Soup

Splash of Midori Liquor and strawberry salsa

 

Arugula and Bosc Pear Salad

Walnuts, crumbled blue cheese and Cabernet dressing

 

Main Courses

 

Arugula and Bosc Pear Salad ( yes the same only larger)

Walnuts, crumbled blue cheese and Cabernet dressing

 

Orecchinette Pasta

Short rib ragu with shredded parmesan

 

White Miso Brushed Cod Fillet

poached with vegetables in dashi stock

 

Surf and Turf

Petit Filet mignon, baked jumbo shrimp, green beans and onion-thyme braised potatoes with Hollandaise sauce and a red wine reduction

 

Chicken Cordon Bleu

Ham and cheese-filled breaded chicken, rice peas-pilaf, seasonal vegetables and ligonberry relish

 

Greek Vegetarian Moussaka

Chunky tomatoes, onions, feta cheese and oregano salsa

 

Desserts

 

Jaffa Cake

Dark chocolate and orange parfait with amaretto-lemon sponge cake

 

Rum Baba

Traditional yeast cake soaked in run and served with vanilla ice cream

 

Cherries Jubilee

Warm Kirschwasser Cherries, vanilla ice cream and roasted almonds

 

Low Fat Strawberry Trifle

Angle Cake, low-fat cinnamon yogurt and fresh strawberries

 

Sugar free Red Berry Tart

Delicate, flakey pie crust, sugar-free vanilla pastry cream and fresh red berries

 

POMODORO MENU

 

Starters

 

Eggplant and Kalamata Olive Tartare

Tomato coulis and garlic crostini

 

Pan Seared Sea Scollops and Chorizo

Cauliflower purée with a crispy pancetta and herb crumble

 

Spanish Tapas Plate

Assorted cold cuts, Manchego cheese and a Spanish potato friattia

 

Lentil and Rosemary Soup

Maltagliati pasta

 

French Onion Soup

With a Gruyere toast

 

Chilled Pineapple and Lychee Soup

Malibu-scented cream and toasted coconut

 

Tomato and Baked Feta Cheese Salad

Arugula, red onions, Kalamata Olives and a balsamic vinegar reduction

 

Main Courses

 

Tandoori Chicken Salad

Julienne cucumber, fried pappadams and cilantro with a yogurt dressing

 

Rigatoni Pasta

Prosciutto-Chardonnay wine sauce and a grated Piave cheese

 

Fish, Seafood and Chips

Battered Cod fillet, sea scallops and shrimp, minted peas, mashed potatoes and a remoulade sauce

 

Roasted Turkey

Apple bread dressing, cider gravy, creamy rutabaga mash. Brussels sprouts, carrot sticks and a tart cranberry sauce

 

Rosemary Lamb Shank

Hericots verts, carmelized pearl onions, roasted pumpkin and a Caberent jus

 

Sweet and Sour Premium Vegetarian Chicken Chunks

With Jasmine rice

 

Desserts

 

Williams Pear Chocolate Crisp

Smooth Williams pear cream, chocolate crunch and a chocolate reduction

 

Key Lime Pie

Tangy lime curd, baked pie shell and a candied lime and vanilla sauce

 

Frozen Strawberry Souffle

Refreshing frozen desserts with fresh strawberries

 

Low Fat Warm Apple Dome

Rum-raisin custard, flaky puff crust and vanilla ice cream

 

Sugar Free Key Lime Slice

Tangy, sugar-free key lime custard, sponge cake and berry sauce

 

Classic Menu available daily

 

Starters

 

Shrimp Cocktail

Served chilled with spicy-sweet royal cocktail sauce

 

Escargot

Tender snails drenched in melted garlic herb butter

 

Simple or Classic Caesar Salad

Crisp romaine lettuce, shredded parmesans and croutons

 

Linguini Pomodoro

Fragrant tomato, onion, garlic sauce tossed with al dente pasta

 

Angus Beef Sliders

On a tomato brioche with steak fries and tarragon aioli

 

Broiled Fillet of Atlantic Cod

Served with chefs choice of vegetables

 

Marinated Grilled Chicken Breast

Natural Jus and assorted vegetables

 

Aged Hand Cut Manhattan Strip Steak

Grilled to order and served with garlic-herb butter and seasonal vegetables

 

Desserts

 

BBB Crème Brulee

Bailey’s Irish Cream-flavored crème brulee with caramelized bananas

 

Chocolate Sensation

Espresso sponge, chocolate truffle mousse and almond icing with a chocolate glaze

 

Cheese Plate

Daily selection of cheese with artisan figs, dates and dried apricot bread

 

Main Lobster 24.95

Broiled, grilled or steamed. Served with drawn butter or fresh garlic herb butter

 

Surf and Turf 34.95

Maine lobster and a juicy 10oz Chops Grille filet of beef

 

Chops Steak 14.95

10 ounces of thick and flavorful tenderloin

 

Above premium entrées include a choice of mashed potatoes, baked potato, rice and a vegetable of the day.

 

Pictures of Menus with descriptions

http://s654.photobucket.com/albums/uu269/clamett/?albumview=slideshow&track=share_email_album_view_click

It’s on slideshow so you have to hit the pause button at the bottom right to get it to stop and go picture by picture.

 

Once we have the blanks filled in I will start a new thread with the full menu.

 

BonVoyage

Dawna

 

Are this in order by night?

[Clarea]

are these menus fleet wide?

Not yet, they are being rolled over a period of months. So far, Freedom is the only ship reported with new menus.

[vacationwiz]

We are going on the Freedom on the Seas September 23rd and would like to know if anyone who has sailed the eastern route with the new menus knows if the menus as posted are the same or is Thur and Fri switched due to the second formal night?

[OGCFreddie]

We are going on the Freedom on the Seas September 23rd and would like to know if anyone who has sailed the eastern route with the new menus knows if the menus as posted are the same or is Thur and Fri switched due to the second formal night?

 

Since I will be on that same sailing (the 23rd), I would be interested in knowing as well.

 

Hey vacationwiz, why don't you come on over to our roll call. We have a GREAT group of people who are talking and we already have 133 signed up for the official Meet & Mingle party being thrown by Royal. Have you signed up yet?

 

Come on over and be a part of the fun. The thread is located at http://boards.cruisecritic.com/showthread.php?t=1458342

 

Talk to you soon!!!

Edited September 3, 2012 by OGCFreddie

[levon10]

Could you please tell us what time the Second Dinner Seating was? One thing I've read says 8:00pm another 8:30.

Thanks

[Jim M]

If this has already been asked I am sorry for asking the question again. We are going on the Freedom of the Seas Sept. 23 and was wondering if the new menu is switched on Thur and Fri due to the second formal night being different between the eastern and western sailings?

 

Just back from 8/26 sailing. Yes they are switched - Fisherman's Platter (lobster) is on Friday - Formal Night!!

[luvscruising2007]

Just back from 8/26 sailing. Yes they are switched - Fisherman's Platter (lobster) is on Friday - Formal Night!!

 

Overall, what did you think of the new Menu?

[1sttimecruiser1973]

wow looks fantastic. Thanks for this!! Now, I can't wait to onboard the Oasis in 151 days!!! :D

[Finbar127]

I'm also just back from the 8/26 Freedom sailing. Between the 10 of us at my table we tried a good chunk of each night's menu and everyone was very happy with the food. The seafood was fresh and the meats were very good. If you ordered beef your only choice was medium rare or medium well and everyone received their beef the way they ordered it.

 

The Fisherman's Plate and the Surf & Turf were very good. The NY strip on the everyday menu is a definite improvement and was very tasty. The sliders were a big hit and towards the end of the week we started ordering them as appetizers for the table. The only complaint we had was the prime rib served on the first night was a little on the dry side but that can happen sometimes.

 

The deserts were very good my favorites being the cherries jubilee and the baked Alaska.

 

Overall we found the food was delicious, served at the proper temperature and was well presented.

Edited September 3, 2012 by Finbar127

[vacationwiz]

Since I will be on that same sailing (the 23rd), I would be interested in knowing as well.

 

Hey vacationwiz, why don't you come on over to our roll call. We have a GREAT group of people who are talking and we already have 133 signed up for the official Meet & Mingle party being thrown by Royal. Have you signed up yet?

 

Come on over and be a part of the fun. The thread is located at http://boards.cruisecritic.com/showthread.php?t=1458342

 

Talk to you soon!!!

OGCFreddie

 

Tried to sign up for the roll call and it said the page was no longer available. Am I doing something wrong? Did you see the that the menu is switched for Thur and Fri due to formal nights being different.

[Jim M]

Overall, what did you think of the new Menu?

 

With the exception of desserts, A Home Run!!!

[Cheryl H]

With the exception of desserts, A Home Run!!!

 

You didn't like the desserts? Oh no, I was hoping they really improved on the desserts.

[OGCFreddie]

OGCFreddie

 

Tried to sign up for the roll call and it said the page was no longer available. Am I doing something wrong? Did you see the that the menu is switched for Thur and Fri due to formal nights being different.

 

Very strange. As long as you are logged in, there shouldn't be any problem. Want to try again? http://boards.cruisecritic.com/showthread.php?t=1458342

 

I saw that the formal night meals were switched. Good to know! Helps to plan out the week. I sure hope you can get on the thread. It's a great thread with a great group of cruisers!

[BecciBoo]

[FONT=Comic Sans MS][SIZE=3]My faves are all there, except the Coconut Creme Brulee, Sugar Free Coconut Cake and She Crab Soup. I'd hoped they'd bring that back.:o But its all good with my Garlic Soup, Duck and Lamb.[/SIZE][/FONT]
[FONT=Comic Sans MS][SIZE=3][/SIZE][/FONT]
[FONT=Comic Sans MS][SIZE=3]Maybe I'll just request those as specials for me. They have done it before:cool:[/SIZE][/FONT]

[gambee]

By the is the veal chop part of the old menu as well.

If so, how it? I am trying to decide what days to go the MDR.

[Clarea]

[quote name='gambee']By the is the veal chop part of the old menu as well.

If so, how it? I am trying to decide what days to go the MDR.[/quote]
I don't remember the veal chop on the old MDR menu. Maybe at a specialty restaurant?

[euphio]

Sorry for the newbie question, novice cruiser here.

Are these menus posted ahead of time for the cruise? or should I cut and paste these to my travel folder?
My wife and I plan to take advantage of the specialty restaurants at least once and it would be nice to know the best nights (for us) to do so - ie not nights when the MDR menu has something on it we really want!

[Clarea]

[quote name='euphio']Sorry for the newbie question, novice cruiser here.

Are these menus posted ahead of time for the cruise? or should I cut and paste these to my travel folder?
My wife and I plan to take advantage of the specialty restaurants at least once and it would be nice to know the best nights (for us) to do so - ie not nights when the MDR menu has something on it we really want![/quote]
The cruise line does not post the schedule of it's menus of a cruise. You can look at what folks here on CC have posted, but that's not a guarantee that the the ship you are sailing is going to be the same. We just wait until we get on board and visit the specialty restaurant. They usually have a schedule of menus for the MDR.

[euphio]

[quote name='clarea']We just wait until we get on board and visit the specialty restaurant. They usually have a schedule of menus for the MDR.[/quote]

Great idea! Thanks for the help clarea - this place always delivers.

[crusinpeg]

[quote name='euphio']Great idea! Thanks for the help clarea - this place always delivers.[/QUOTE]

I'm sorry I never got to try the famous Vidalia Onion Tart...but maybe they'll bring it back?