Racks_Please Posted July 20, 2005 #1 Share Posted July 20, 2005 Are the menus the same at Carnival on the same ship, whether it's on an Eastern or a Western cruise? Link to comment Share on other sites More sharing options...
Cotton Posted July 20, 2005 #2 Share Posted July 20, 2005 Carnival's menus are the same, fleetwide.:) Link to comment Share on other sites More sharing options...
Racks_Please Posted July 20, 2005 Author #3 Share Posted July 20, 2005 Wow. That makes it easy. Does anyone have the latest menus (trying to pick the optimum day to go upstaris)? I found them in one location, but fear they may not be too recent. Link to comment Share on other sites More sharing options...
Cotton Posted July 20, 2005 #4 Share Posted July 20, 2005 Here are some Carnival dinner menus: 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 Link to comment Share on other sites More sharing options...
anjuli Posted July 20, 2005 #5 Share Posted July 20, 2005 We cruised on Carnival Triump in June, 2003. The menus above are almost identical to the menus we had then. Link to comment Share on other sites More sharing options...
GrammyJill Posted July 21, 2005 #6 Share Posted July 21, 2005 I hope this is too dumb a question. I know you have sailed Holiday in the past so you are just the person to ask ;) With these daily menus you just posted, if you are on a 4 night cruise departing on Thursday, when does your menu start? Day 1? Goofy question, ain't it? Thanks, Link to comment Share on other sites More sharing options...
Cotton Posted July 21, 2005 #7 Share Posted July 21, 2005 Jill, certainly not a dumb question, but one that I can't answer for sure.:confused: I usually do the 5-night cruises, and I know for sure the Day 2 menu is actually used for Day 2, as that's always formal night - second night on board. However, looking over the menus, I don't recall every having seen the menus from Days 5 or 7 on the Holiday. SO - I guess they do rotations. Sorry I can't help more. Enjoy!:) Link to comment Share on other sites More sharing options...
serene56 Posted July 21, 2005 #8 Share Posted July 21, 2005 The above menu is from the carnival web page- I do wish they would up date it. Seems most of its a good one but some of its old. Here are the new menus from this year http://community.webshots.com/album/231083491RrRMfu Mostly all the desserts were changed and you will no longer see Choc decandece or the Flaming Alaska no more. For 3-4 or 5 day cruises I dont know how the menu will work. I have been looking to see information for the 8 day cruises.. (do they jsut use the weeks leftovers?) Formal menu is used on all cruises. So we cant say that the menu runs in order. Link to comment Share on other sites More sharing options...
eelyak Posted July 22, 2005 #9 Share Posted July 22, 2005 This thread is making my mouth water! Link to comment Share on other sites More sharing options...
texasrosebud Posted July 27, 2005 #10 Share Posted July 27, 2005 We are going on the Conquest in November. I was wondering for those of you who have been on this ship which night did you choose to eat in (the Point)? I think that is what is is called. After looking at the menu's for the carnival cruise line, it is hard to pick a night to miss in the main dinning room. Do they have the same menu in the dining room you have to pay for? Is it the same menu everyday there? Link to comment Share on other sites More sharing options...
Racks_Please Posted July 27, 2005 Author #11 Share Posted July 27, 2005 I think the supper clubs have the same menus every night, but they are quite different and delicious! Link to comment Share on other sites More sharing options...
serene56 Posted July 27, 2005 #12 Share Posted July 27, 2005 STARTERS TRIO OF ESCARGOTS Baked in Brioche, wrapped iin rice paper and classic Bourguignone BEEF CARPACCIO Sliced raw beef tenderloins with shaved parmesan cheese marinated Mache Lettuce SHUSHI PLATTER Ahi Tune, Salmon, Shrim and Unagi with Pickled ginger and Wasabi ICED RUSSIAN CAVIAR 1oz of Suvruga Cavier with tradional condiments and buckwheat blinis an Extra $29.00 charge will apply SHRIMP COCKTAIL Colossal black tiger prawns with american cockatail sauce NEW ENGLAND CRAB CAKE on Roasted pepper Remoulade LOBSTER BISQUE WITH VINTAGE COGNAC Fleuron & 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 bleu cheese dressing SIDE DISHES Baked Potato with trimmings Sauteed medley of fresh mushroomsYukon old mash with Wasabi Harseradish Spaghetti with fresh tomoato sauce Grilled fresh vegetables in season Creamed Spinach with garlic ENTREES 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. CITRUS CHEESECAKE WITH HAZELNUT BUSCUIT Burnt basmati and Mango Ravioli with almosd and marcarpose jam WASHINGTON APPLE TARTE TARTIN served with chocolate and leon balm salad CHOCOLATE TARTE WITH BITER CHOCOLATE PATE rasberry & pineapple croquant, tiramisu notre facon FRESH FRUITS assembly of tropical fruits and berries in seasonserved with homemade sherbet SELECTION OF INTERNATIONAL CHEESES Link to comment Share on other sites More sharing options...
texasrosebud Posted July 28, 2005 #13 Share Posted July 28, 2005 Oh Man...decisions,decisions! Thanks for the menu's. Everything sounds delicious..any favorites?:rolleyes: Link to comment Share on other sites More sharing options...
marvholly Posted July 30, 2005 #14 Share Posted July 30, 2005 Sailed Carnival 99, 01 and 04. I am a beef & seafood lover. For me, it is more of a what not to order than what to order. I do not like the sweet/sour shrimp, shrimp w/ leek or the delice ocean newberg. Don't care for the low amount of shrimp and the rich heavy sauces. Link to comment Share on other sites More sharing options...
Cahira Posted July 30, 2005 #15 Share Posted July 30, 2005 Quick question, do you have to preorder sugar free desserts? I haven't seen any offerings on the menus posted. Thanks! Link to comment Share on other sites More sharing options...
serene56 Posted July 30, 2005 #16 Share Posted July 30, 2005 Quick question, do you have to preorder sugar free desserts? I haven't seen any offerings on the menus posted. Thanks! There will be one sugar free dessert offered each dinner. Check the dessert menu and look at the Spa choice. First night is an apple tart I think. Link to comment Share on other sites More sharing options...
Cahira Posted July 30, 2005 #17 Share Posted July 30, 2005 Thanks! Link to comment Share on other sites More sharing options...
Fern Crest Posted July 30, 2005 #18 Share Posted July 30, 2005 ::sigh:: No more Decadence of Chocolate?! Wow, we practically *inhaled* that dessert last year, and because we were kept onboard an extra night thanks to of Hurricane Frances, we got to inhale again, since they used Day One's menu for Day EightI scoured the internet for a recipe for that, too. Alas, some things will ever just be a fond memory. Well ... ::trying to keep an open mind, be positive and looking at the updated menu:: Is the Milk Chocolate Champagne Truffle Cake an adequate replacement? :D Link to comment Share on other sites More sharing options...
serene56 Posted July 30, 2005 #19 Share Posted July 30, 2005 Is the Milk Chocolate Champagne Truffle Cake an adequate replacement?[/color][/i][/b] :D NO- nothing can compare to the Choc decadence. this dessert will come in a close second. Link to comment Share on other sites More sharing options...
bluewatersahead Posted August 2, 2005 #20 Share Posted August 2, 2005 My son just ask each night what sugar free things he could get. The waiter would always tell him three different things he could pick from. They will work with you and they had sugar free ice cream too. Link to comment Share on other sites More sharing options...
flamingokidz Posted September 10, 2005 #21 Share Posted September 10, 2005 We did back to back Eastern and Western Caribbean cruises and the menus were the same and on the same day. Hope this helps. I loved having rack of lamb and lobster tails twice. Lynne Link to comment Share on other sites More sharing options...
sharonella Posted September 15, 2005 #22 Share Posted September 15, 2005 Hi All! I'm trying to show some friends that Cruise Food need not be fattening food. Does anyone have any photos / webshots of Carnival Menus that show the Spa & Lo Carb menu options? We'll be sailing on the Legend in March, but I'm pretty sure that most Carnival ships have similar menus, so whatever you have would be great! Thanks in advance! Sha Link to comment Share on other sites More sharing options...
serene56 Posted September 15, 2005 #23 Share Posted September 15, 2005 Does anyone have any photos / webshots of Carnival Menus that show the Spa & Lo Carb menu options? Sha Look on the menu-- the spa items are listed on each menu- carnival menus are fleetwide. http://community.webshots.com/album/231083491RrRMfu Spa stuff is marked (spa_) and vegetarian selection is marked with a V Link to comment Share on other sites More sharing options...
serene56 Posted September 15, 2005 #24 Share Posted September 15, 2005 darn- those menus are not listed with (spa or a V) sorry. But you can also tell your friends that the portions on the cruises are small. They are not supersized to the american standards. Link to comment Share on other sites More sharing options...
sharonella Posted September 15, 2005 #25 Share Posted September 15, 2005 Thanks for trying! And I agree - the portions at dinner are not large - just right in fact! On the other hand, you're free to order as may entrees, appetizers, salads, etc that you want! :rolleyes: On our first cruise, we sailed with 30+ people from our theatre group (including spouses, etc.) One of the husbands at our table was absolutely determined to get "his money's worth" of everything. He would order 2-3 entrees & desserts per night. By the 3rd night, the waiter was automatically bringing 2 of everything for him. I'm sure he gained at least 10lbs on that cruise - & he wasn't skinny to begin with! I'm glad I never was with him at the buffets! The sight of so much red meat & heavy sauces & rich desserts was kind of nauseating enough at dinner! :p In hindsight, maybe that's how I was able to lose 1 lb on that cruise, without exercising! :D By seeing how NOT to eat! Link to comment Share on other sites More sharing options...
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