CarnivalBreeze319 Posted December 6, 2013 #176 Share Posted December 6, 2013 You want an apology? Ok, I am sorry to hear that some people think that carrots and potato chips in the mdr is an upgrade.Good enough for you? Do you have any interest in sailing carnival? Link to comment Share on other sites More sharing options...
Webb of Joy Posted December 6, 2013 #177 Share Posted December 6, 2013 You want an apology? Ok, I am sorry to hear that some people think that carrots and potato chips in the mdr is an upgrade.Good enough for you? Some people being you. John just posted another menu and over 100 comments which i think you should read . Just sayin Link to comment Share on other sites More sharing options...
Rare LMaxwell Posted December 6, 2013 #178 Share Posted December 6, 2013 Some people being you. John just posted another menu and over 100 comments which i think you should read . Just sayin Not all of us use Facebook. Care to share these additional posted menus? Link to comment Share on other sites More sharing options...
Hgu314 Posted December 6, 2013 Author #179 Share Posted December 6, 2013 Not all of us use Facebook. Care to share these additional posted menus? I posted the first “ Feast “ menu on my blog 2 days ago that featured lobster of course. Here is the second elegant night “Feast Menu” for you to droll over. Again, apologies for the cut and paste APPETIZERS HARISSA BRUSHED BEEF TENDERLOIN Creamy hummus HERB SALAD Mushrooms, sherry vinaigrette CRISPY CORN AND CRAB FRITTERS Pineapple, coconut, cilantro salsa GRILLED CHORIZO WRAPPED JUMBO SHRIMP Lemon brown butter PASTA CAVATELLI WITH PESTO, SQUASH PUREE AND PEPERONATA Ricotta cheese MAINS MISO MARINATED SALMON FILLET Sesame rice cake, mushroom medley, ginger-soy vinaigrette CHESAPEAKE CRAB CAKE Asparagus, herb remoulade FILET MIGNON Horseradish potato puree, string beans, red wine sauce SPANAKOPITA AND STUFFED BELL PEPPERS Greek pie with layers of phyllo dough, spinach, tomatoes, feta cheese and couscous stuffed peppers FROM THE GRILL MAHI MAHI FILLET Citrus and pepper rub FREE RANGE CHICKEN BREAST Roast garlic and herbs * NEW YORK SIRLOIN STEAK Pepper and herbs PORK CHOP Caramelized onions, stewed apples SAUCES Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade DESSERT STICKY TOFFEE BRIOCHE WITH FOUR TOPPINGS Whipped crème fraîche, chocolate nib crunch, toasted coconut-lime, strawberry compote CAVATELLI WITH PESTO, SQUASH PUREE AND PEPERONATA Ricotta cheese WARM CHOCOLATE MELTING CAKE Vanilla Ice Cream. If there was a time when I wish I wasn’t diabetic it would be for that Sticky Toffee dessert Link to comment Share on other sites More sharing options...
wantocruisemore Posted December 6, 2013 #180 Share Posted December 6, 2013 Looks good, just wish they were not emphasizing mushrooms so much. The dishes that I would want, all have mushrooms. Link to comment Share on other sites More sharing options...
Heartfruit Posted December 6, 2013 #181 Share Posted December 6, 2013 He posted another everyday menu as well... Appetizers SHRIMP COCKTAIL Traditional cocktail sauce MINESTRONE MILANESE Italian vegetable soup with plum tomatoes, beans and pasta CANNELLONI With ricotta, pancetta and peas For the Table to Share ( or to order as individual appetizers ) FRIED CALAMARI Zesty tomato sauce, lemon aioli FLATBREAD Caramelized onions, mushrooms, ricotta cheese CAESAR SALAD House made dressing, shaved Parmesan MAINS BASA FILLET Stewed lentils, arugula pesto * ROAST STRIPLOIN Tuscan polenta and salsa verde SALMON FISH CAKE Lemon, capers, dill, sour cream sauce BBQ PORK SPARERIBS Roasted corn on the cob RATATOUILLE LASAGNA With goat cheese and basil FROM THE GRILL SALMON FILLET Citrus and pepper rub FREE RANGE CHICKEN BREAST Roast garlic and herbs * FLAT IRON STEAK Pepper and herbs PORK CHOP Caramelized onions, stewed apple SAUCES Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade St. Thomas A small island that packs a powerful culinary punch, St. Thomas is blessed with an abundance of fresh local fruits, vegetables, and sea life. Start your evening off with a classic cocktail made with Caribbean distilled rum, and add a little spice in your life with a local favorite like tonight’s Island Chicken Curry. TROPICAL SALAD Lettuce, raisins, coconut, chili, almonds cilantro lime dressing ISLAND CHICKEN CURRY An island favorite! West Indian chickpea curry simmered with white meat chicken and served with potato crisps and a sweet-and-sour mango chutney. SIDES CORN AND VEGETABLE SUCCOTASH LOADED DOUBLE BAKED POTATO SAUTÉED BEANS With bacon WHIPPED YUKON POTATOES With chilies FRAGRANT BASMATI PILAF MESCLUN GREENS SALAD WARM DATE AND FIG PUDDING Passion fruit custard, house-made rum raisin ice cream, pumpkin seed crunch CARNIVAL MELTING CHOCOLATE CAKE Vanilla ice cream, chocolate chip, cocoa soil NUTELLA TIRAMISU Roasted hazelnuts, caramel FOR THE TABLE PIE A LA MODE Vanilla ice cream And also what is currently known about the roll out Carnival Glory 12/8Carnival Liberty 1/11 Carnival Inspiration early February Carnival Imagination late February Link to comment Share on other sites More sharing options...
Rare LMaxwell Posted December 6, 2013 #182 Share Posted December 6, 2013 Thanks for sharing. The menu's look good. I hope the dining changes work for CCL. They have usually been known for above average food. Let's see if they can get the experience in line with expectations. I hope they do. Then bring back the ()*&$)@& LIDO BAND! Link to comment Share on other sites More sharing options...
2 cruzen Posted December 6, 2013 #183 Share Posted December 6, 2013 Then you had better stick with your other cruise lines, you only show one CCL cruise on your page, I don't believe you should be the one to make comments against CCL. I see you are on a b2b on Glory. You will have a lot of PERSONAL experience once you get back to share. Hope you enjoy the new menu. Do you do reviews? If so, take lots of food pictures! :D Link to comment Share on other sites More sharing options...
Phlybice Posted December 6, 2013 #184 Share Posted December 6, 2013 20 years ago when we started cruising it was very fancy hi end dining. Miss those days but prices are cheaper now than then also. Pack twice as many people onto a ship, you can cut the fares in half. Moo. Link to comment Share on other sites More sharing options...
2 cruzen Posted December 6, 2013 #185 Share Posted December 6, 2013 I posted the first “ Feast “ menu on my blog 2 days ago that featured lobster of course. Here is the second elegant night “Feast Menu” for you to droll over. Again, apologies for the cut and paste APPETIZERS HARISSA BRUSHED BEEF TENDERLOIN Creamy hummus HERB SALAD Mushrooms, sherry vinaigrette CRISPY CORN AND CRAB FRITTERS Pineapple, coconut, cilantro salsa GRILLED CHORIZO WRAPPED JUMBO SHRIMP Lemon brown butter PASTA CAVATELLI WITH PESTO, SQUASH PUREE AND PEPERONATA Ricotta cheese MAINS MISO MARINATED SALMON FILLET Sesame rice cake, mushroom medley, ginger-soy vinaigrette CHESAPEAKE CRAB CAKE Asparagus, herb remoulade FILET MIGNON Horseradish potato puree, string beans, red wine sauce SPANAKOPITA AND STUFFED BELL PEPPERS Greek pie with layers of phyllo dough, spinach, tomatoes, feta cheese and couscous stuffed peppers FROM THE GRILL MAHI MAHI FILLET Citrus and pepper rub FREE RANGE CHICKEN BREAST Roast garlic and herbs * NEW YORK SIRLOIN STEAK Pepper and herbs PORK CHOP Caramelized onions, stewed apples SAUCES Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade DESSERT STICKY TOFFEE BRIOCHE WITH FOUR TOPPINGS Whipped crème fraîche, chocolate nib crunch, toasted coconut-lime, strawberry compote CAVATELLI WITH PESTO, SQUASH PUREE AND PEPERONATA Ricotta cheese WARM CHOCOLATE MELTING CAKE Vanilla Ice Cream. If there was a time when I wish I wasn’t diabetic it would be for that Sticky Toffee dessert OMG, that looks wonderful. I will still miss the jumbo shrimp though. Link to comment Share on other sites More sharing options...
wantocruisemore Posted December 6, 2013 #186 Share Posted December 6, 2013 (edited) I think the cavatelli a dessert is a misprint, or at least I hope so. I wonder if ice cream and cheese plates will still be available. Edited December 6, 2013 by wantocruisemore Link to comment Share on other sites More sharing options...
trvlgirlmq Posted December 6, 2013 #187 Share Posted December 6, 2013 Why are they putting so many things into the mashed potatoes? Yesterdays posting showed chili's and now it's horseradish. As someone who likes very simple flavors I am not liking this change. I don't want my shrimp wrapped in spicy sausage either. Will have to check out the menus of other lines and see if we want to try something new. Link to comment Share on other sites More sharing options...
Phlybice Posted December 6, 2013 #188 Share Posted December 6, 2013 He posted another everyday menu as well... And also what is currently known about the roll out That menu is unappealing and bust. Link to comment Share on other sites More sharing options...
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