ja_martin Posted April 18, 2015 #26 Share Posted April 18, 2015 Not a fan of the new menu. All I ordered was two kale ceasar salads and a soup. Whatever my husband ordered, I ate some of it. Very few times, in 16 days on the ship, did I order my own dinner. Hope it's better next year on The Splendor, as we are doing several weeks. Link to comment Share on other sites More sharing options...
Bobby_Mac Posted April 18, 2015 #27 Share Posted April 18, 2015 Had it on the Glory last year and I liked it. Link to comment Share on other sites More sharing options...
horsegal Posted April 18, 2015 #28 Share Posted April 18, 2015 Does anyone know when the Magic will be switching over? I will be on the May 10th sailing and pregnant so food is important to me right now!!! lol Link to comment Share on other sites More sharing options...
OCruisers Posted April 18, 2015 #29 Share Posted April 18, 2015 Will the American Table Menu eventually be fleet wide? :confused: LuLu Link to comment Share on other sites More sharing options...
Sparky2 Posted April 18, 2015 #30 Share Posted April 18, 2015 We had the American Table on Liberty in 2014 before they added some items back onto it. This past January on Conquest, we had the old menu. I actually missed some of the items that had been on the American Table Menu. Link to comment Share on other sites More sharing options...
SMSACE6 Posted April 18, 2015 #31 Share Posted April 18, 2015 I am actually looking forward to the new and "improved" menu. I admit that when it first rolled out, I was not 100pc on board with it, but as others have said, they did tweak it over many months, and many more popular items have been brought back. I like the idea of being able to tailor my side dishes and sauce according to my likes. I also like the ports of call additions to the menu. They still had the old menus on the Freedom last November when I last cruised and, even though I had not been on a cruise in four years, I found the menu, just a little old. There was enough for me to find things that I liked, but I really would have liked to see something new. I sure am hoping that the new menu will be on my ship this coming October. Link to comment Share on other sites More sharing options...
tropicaledrink Posted April 18, 2015 #32 Share Posted April 18, 2015 Does anyone know when the Magic will be switching over? I will be on the May 10th sailing and pregnant so food is important to me right now!!! lol Magic is scheduled to switch on May 31. Here is the current rollout schedule: Carnival Magic - 5/31/2015 Carnival Triumph - 6/20/2015 Carnival Dream - 7/19/2015 Carnival Pride - 8/9/2015 Carnival Conquest - 8/31/2015 Carnival Splendor - 9/20/2015 Carnival Miracle- 10/10/2015 Carnival Sunshine - 10/31/2015 THIS THREAD has text versions of the menus on the Breeze as posted on JH's facebook. Keep in mind that the current ships with American Table have not fully transitioned to the updated one, so you may still see an oddball from an older menu out there on the ships that already have it. See link below! http://boards.cruisecritic.com/showthread.php?t=2177212 Link to comment Share on other sites More sharing options...
ccruisequeen Posted April 18, 2015 #33 Share Posted April 18, 2015 You're getting the beta edition It's been tweaked extensively in the year it's been on the ships. We've experienced it about 6 times out of Long Beach. Which days are used? I like to plan ahead! Sent from my KFSOWI using Tapatalk Link to comment Share on other sites More sharing options...
ccruisequeen Posted April 18, 2015 #34 Share Posted April 18, 2015 Night 1 – American Table Starters SEARED TUNA Romesco vinaigrette, cucumber salad FLATBREAD Apple, bacon, Parmesan cheese LEEK AND POTATO SOUP Bacon, chives GAZPACHO AND ALOUSE Chilled tomato with peppers, cucumbers, Mediterranean herbs SHRIMP COCKTAIL Traditional cocktail sauce VEGETABLE SPRING ROLLS Vietnamese dipping sauce AMERICAN NAVY BEAN SOUP Root vegetables GREEK SALAD Feta cheese X KALE OR ROMAINE CAESAR SALAD House made dressing, shaved Parmesan Entrees BRAISED RABBIT Garlic, red wine sauce SEARED TILAPIA Capers and parsley VEAL PARMESAN Spaghetti, tomato sauce X ROSEMARY LAMBSHANK Mashed potatoes BAKED ZITI Ham and cheese CHICKPEA BISCUITS Roasted squash and peppers, yogurt and cucumber sauce, pickled chili FEATURED VEGETARIAN Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita Everyday Entrees SALMON FILLET Citrus and pepper rub CHICKEN BREAST Roast garlic and herbs FLAT IRON STEAK Pepper, herbs PORK CHOP Caramelized onions Choice of: Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade sauces Sides CORN AND VEGETABLES SUCCOTASH X BAKED POTATO Sour cream, bacon, chives SAUTÉED BEANS With bacon WHIPPED POTATOES STEAMED BROCCOLI FRAGRANT BASMATI PILAF RICE Port of Call Menu - St. Thomas OVEN ROASTED MOJITO CHICKEN Marinated with Caribbean herbs and seasonings. Served with yellow rice and pigeon peas. Roasted calabaza. SHRIMP ESCABECHE A traditional Latin way of preparing fish or seafood. Pickled shrimp with red onions, garlic and vegetable strips. Served with garlic toast. Desserts WARM DATE AND FIG PUDDING Passion fruit custard, pumpkin seed crunch CARNIVAL MELTING CHOCOLATE CAKE NUTELLA TIRAMISU Roasted hazelnuts, caramel X CHILLED STRAWBERRY PARFAIT Seasonal Fruit FRESH TROPICAL FRUIT PLATE CHEESE PLATE SELECTION OF ICE CREAMS PIE A LA MODE – FOR THE TABLE Vanilla ice cream Night 2 – American Table Starters FRIED SHRIMP Garlic dip FLATBREAD Zucchini, tomato, feta cheese ASPARAGUS CREAM SOUP Pepper confetti X ICED BING CHERRY SOUP Fresh mint SHRIMP COCKTAIL Traditional cocktail sauce TUNA SALAD Lemon, capers, black olives and chives, whole grain toast crumble LOBSTER BISQUE Aged Brandy TOMATO SALAD AND GREEN BEANS Balsamic and herb vinaigrette X KALE OR ROMAINE CAESAR SALAD House made dressing, shaved parmesan SPICY ALLIGATOR FRITTERS Tropical tomato salsa Entrees PAN SEARED BASA FILLET Roasted cherry tomato vinaigrette SEAFOOD NEWBURG Shrimp, calamari, scallops, mussels, lobster cream PENNE SICILIANA Zucchini, eggplant, tomato, mozzarella BEEF WELLINGTON Puff pastry, burgundy sauce BAKED PHYLLO POUCHES Filled with kernel corn and black eyed peas, roasted garlic and pineapple butter FEATURED VEGETARIAN Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita Port of Call Menu - Cozumel T O R T I L L A S O U P W I T H B R A I S E D C H I C K E N Crispy handmade tortillas in a tomato broth, topped with cotija cheese and fresh picked cilantro. S T E A K TA C O S Tender strips of marinated steak,grilled over high heat and topped with fresh pico de gallo, tomatillo-cilantro and avocado-arbol chili Everyday Entrees SALMON FILET Citrus and pepper rub X CHICKEN BREAST Roast garlic and herbs FLAT IRON STEAK Pepper, herbs PORK CHOP Caramelized onions,stewed apple Choice of Sauces: Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade Sides CORN AND VEGETABLE SUCCOTASH BAKED POTATO Sour cream, bacon, chives SAUTÉED BEANS With bacon X WHIPPED POTATOES FRAGRANT BASMATI PILAF STEAMED BROCCOLI Desserts S T R AW B E R RY A L M O N D F I N A N C I E R X C A R N I VA L M E LT I N G C H O C O L AT E C A K E PA S S I O N F R U I T F L A N Coconut, tapioca, basil syrup C O C O N U T L I M E C A K E Toasted coconut, lime jam F R E S H T R O P I C A L F R U I T P L AT E C H E E S E P L AT E S E L E C T I O N O F I C E C R E A M S P IE A LA MODE for the table Night 3 – American Feast (First Elegant Night) Starters SHRIMP COCKTAIL Traditional cocktail sauce TART WITH BRAISED KALE, BLACKENED PORK TENDERLOIN Citrus cream FRIED OYSTERS Chipotle, lime MUSHROOM CREAM SOUP ITALIAN WEDDING SOUP Meatballs, endive, egg, Parmesan X BABY SPINACH SALAD Blue cheese dressing KALE OR ROMAINE CAESAR SALAD House made dressing, shaved Parmesan Entrees SPAGHETTI CARBONARA Bacon, cheese, garlic, cream SEARED STRIPED BASS Lemon, creamy savoy cabbage, sour dough fried potatoes X BROILED MAINE LOBSTER TAIL Toasted orzo with shrimp, broccoli, citrus gremolata SLOW COOKED PRIME RIB Baked potato, horseradish ROOT VEGETABLES IN A PIE CRUST Herbed ricotta mousse, roasted red pepper FEATURED VEGETARIAN Indian style vegetable dish with lentils, basmati rice,pickle, papadam and raita Everyday Entrees Salmon Fillet – Citrus and pepper rub Chicken Breast – Roast garlic and herbs Flat Iron Steak – Pepper and herbs Pork Chop – Caramelized onions and apple sauce Sides CORN AND VEGETABLE SUCCOTASH X BAKED POTATO Sour cream, bacon, chives SAUTÉED BEANS With bacon WHIPPED POTATOES FRAGRANT BASMATI PILAF STEAMED BROCCOLI Chimichurri,BBQ Sauce, Peppercorn, Roasted Garlic and Tomato Tapenade, Béarnaise sauces Desserts X VANILLA CREME BRÛLÉE MALTED CHOCOLATE HAZELNUT CAKE Warm chocolate sauce CARNIVAL MELTING CHOCOLATE CAKE COFFEE CREAM CAKE Espresso sabayon, oats crumble FRESH TROPICAL FRUIT PLATE CHEESE PLATE SELECTION OF ICE CREAMS Night 4 – American Table (or $20 steakhouse) B E E F C A R PA C C I O Shaved parmesan, lemon vinaigrette F L AT B R E A D BBQ chicken, Monterrey jack cheese X C A P R E S E S A L A D Tomato and fresh mozzarella balsamico, virgin olive oil, basil M A N G O C R E A M Iced mango soup, fresh ginger S H R I M P C O C K TA I L Traditional cocktail sauce S T E A M E D M U S S E L S Garlic toast B A K E D O N I O N S O U P Swiss, Parmesan cheese V I N E R I P E N E D T O M AT O E S A N D C H O P P E D L E T T U C E Choice of dressing X K A L E O R R O M A I N E C A E S A R S A L A D House made dressing, shaved Parmesan F R O G L E G S , P R O V E N C A L E GARLIC B U T T E R Warm brioche Entrees I C O T TA R AV I O L I Arugula, tomato cream T I G E R S H R I M P C R E O L E Tropical tomatoes, peppers, onions C O R N M E A L C R U S T E D C H I C K E N B R E A S T Black bean, corn, tomato X P R I M E R I B Grilled onion ring, red wine sauce C I N N A M O N P U M P K I N C H E E S E P I E Squash, yam, cheddar F E AT U R E D V E G E TA R I A N Indian style vegetable dish with lentils, basmati rice, pickle, papadam and rice Port of Call Menu - Nassau C A R I B B E A N P E P P E R S T E A K Tender strips of marinated steak, peppers, red onions and pineapple. Served with fried plantains C O N C H F R I T T E R S Minced conch with diced vegetables and local spices in a spicy fritter. Served with a tropical fruit salsa Everyday Entrees Salmon Fillet – Citrus and pepper rub Chicken Breast – Roast garlic and herbs Flat Iron Steak – Pepper and herbs Pork Chop – Caramelized onions and apple sauce Sides CORN AND VEGETABLE SUCCOTASH BAKED POTATO Sour cream, bacon, chives SAUTÉED BEANS With bacon WHIPPED POTATOES FRAGRANT BASMATI PILAF STEAMED BROCCOLI Chimichurri,BBQ Sauce, Peppercorn, Roasted Garlic and Tomato Tapenade, Béarnaise sauces Desserts C A R R O T C A K E Candied ginger X C A R N I VA L M E LT I N G C H O C O L AT E C A K E B A N A N A - W H I T E C H O C O L AT E B R E A D P U D D I N G O V E N R O A S T E D A P P L E Orange juice, raisins, hazelnut F R E S H T R O P I C A L F R U I T P L AT E C H E E S E P L AT E S E L E C T I O N O F I C E C R E A M S P I E A L A M O D E Vanilla ice cream Night 5 – American Table FR I E D C A L A M A R I Zesty tomato sauce, lemon aioli F L AT B R E A D Pear, walnut, blue cheese C R E A M O F R I P E N E D T O M AT O E SOUP Herb croutons X S T R AW B E R RY B I S Q U E Chilled strawberry soup, fresh mint S H R I M P C O C K TA I L Traditional cocktail sauce S M O K E D C H I C K E N Q U E S A D I L L A Guacamole, tomato, cilantro salsa C O R N C H O W D E R M A RY L A N D Potatoes, oregano, cream H E A RT O F L E T T U C E Tomato vinaigrette, cheese croutons K A L E O R R O M A I N E C A E S A R S A L A D House made dressing, shaved parmesan Entrees C U R E D S A L M O N , C A N D I E D T O M AT O Dill cream, grapes, lemon dressing B AT T E R - F R I E D S H R I M P Tangy sweet and sour sauce, scallion, garlic and shrimp fried rice R O A S T E D C H I C K E N Herbed sausage stuffing H O N E Y G L A Z E D P O R K L O I N Carrot cinnamon puree B R A I S E D B E E F B R I S K E T Corn pudding, roasted root vegetables V E G E TA B L E L A S A G N A Spinach, mushroom, basil, mozzarella F E AT U R E D V E G E TA R I A N Indian style vegetable dish with lentils Everyday Entrees Salmon Fillet – Citrus and pepper rub X Chicken Breast – Roast garlic and herbs Flat Iron Steak – Pepper and herbs Pork Chop – Caramelized onions and apple sauce Sides CORN AND VEGETABLE SUCCOTASH BAKED POTATO Sour cream, bacon, chives SAUTÉED BEANS With bacon WHIPPED POTATOES FRAGRANT BASMATI PILAF STEAMED BROCCOLI Chimichurri,BBQ Sauce, Peppercorn, Roasted Garlic and Tomato Tapenade, Béarnaise sauces Port of Call Menu - Grand Turk P E S C A D O A S A D O C U B I E R T O C O N T O S T O N E S Sweet and savory with a satisfying crunch, the fish fillet is covered in a house made mixture of plantains and breadcrumbs and lightly fried, served alongside black bean and corn. C H I C K E N PA S T E L I T O S Warm and flaky pockets of pastry, filled with traditionally seasoned shredded chicken breast. Desserts ST I C K Y T O F F E E B R I O C H E Strawberry and vanilla sauce X C A R N I VA L M E LT I N G C H O C O L AT E C A K E S ' M O R E S PA R FA I T Dark chocolate cake, graham cracker mousse, milk chocolate, toasted marshmallow M A N G O C R E A M C A K E Fresh fruit salsa, mint F R E S H T R O P I C A L F R U I T P L AT E C H E E S E P L AT E S E L E C T I O N O F I C E C R E AM Night 6 – American Feast (Second Elegant Night) SHRIMP COCKTAIL Traditional cocktail sauce CHESAPEAKE CRAB CAKE Herb remoulade STUFFED MUSHROOMS Spinach, romano cheese, fine herbs NEW ENGLAND CLAM CHOWDER Potatoes, little necks PASTA E FAGIOLI Beans, bacon, tomato X FOUR SEASON SALAD Lettuce, corn, cucumber, tomato KALE OR ROMAINE CAESAR SALAD House made dressing, shaved parmesan Entrees FUSILLI, MUSHROOM CREAM Spiral pasta, mushroom, aged parmesan TERIYAKI SALMON FILLET Sesame rice cake, vegetable medley GRILLED JUMBO SHRIMP Marinara sauce, mustard potatoes *DUALOF FILET MIGNON AND SHORT RIB String beans, red wine sauce SPANAKOPITA AND STUFFED BELL PEPPERS Greek pie with layers of phyllo dough, spinach, tomatoes feta cheese, couscous stuffed peppers FEATURED VEGETARIAN Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita Everyday Entrees SEA BASS F I L L E T X C H I C K E N B R E A S T Roast garlic and herbs F L AT I R O N S T E A K Pepper, herbs P O R K C H O P Caramelized onions, stewed apple Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade sauces Sides B R O C C O L I , C A R R O T S A N D P E A R L O N I O N S R ATAT O U I L L E B A K E D P O TAT O Sour cream, bacon, chive M A C N C H E E S E , B A C O N F R E N C H F R I E S C R E A M E D S P I N A C H Desserts AMARETTO CAKE Almond flavored chocolate cake X GRAND MARNIER SOUFFLÉ Orange crème anglaise CARNIVAL MELTING CHOCOLATE CAKE KEY LIME MOUSSE Pie A La Mode for the table Night 7 – American Table skip come for B & B or steakhouse menu B A K E D M E AT B A L L S Smokey tomato sauce F L AT B R E A D Caramelized onions, mushroom, ricotta F R I E D S H R I M P Roasted red pepper remoulade A S PA R A G U S V I C H Y S S O I S E Chilled asparagus and potato soup S H R I M P C O C K TA I L Traditional cocktail sauce R O A S T E D P U M P K I N S O U P Crouton, cream B E E F A N D B A R L E Y S O U P Root vegetables X M I X E D G R E E N S Tomato, cucumber and carrots K A L E O R R O M A I N E C A E S A R S A L A D House made dressing, shaved parmesan E S C A R G O T S B O U R G U I G N O N N E Burgundy snails, garlic butter Entrees X BE E F L A S A G N A (child size) Spinach, basil, mozzarella C H I C K E N M I L A N E S E Charred lemon P E N N E M A R I S C O S Shrimp, calamari, scallops, mussels, lobster cream B R A I S E D S H O R T R I B S Potato and pea gratin, red wine sauce C O R N , C H I L I , Q U I N O A B A K E D T O M AT O Potato jalapeño croqueta, cheese sauce, leek hash F E AT U R E D V E G E TA R I A N Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita Port of Call Menu - Nassau Crab and Lime Soup Junkanoo Chicken and Shrimp Pepper Pot Everyday Entrees S A L M O N F I L L E T Citrus and pepper rub C H I C K E N B R E A S T Roast garlic and herbs F L AT I R O N S T E A K Pepper, herbs P O R K C H O P Caramelized onions, stewed apple Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade sauces Sides B R O C C O L I , C A R R O T S A N D P E A R L O N I O N S R ATAT O U I L L E B A K E D P O TAT O Sour cream, bacon, chive M A C N C H E E S E , B A C O N F R E N C H F R I E S C R E A M E D S P I N A C H Desserts X B I T T E R A N D B L A N C warm dark and white chocolate bread pudding, hot vanilla sauce C A R N I VA L M E LT I N G C H O C O L AT E C A K E O R A N G E R O S E M A RY C A K E Ginger poached cranberries D O U B L E R O A S T E D P I N E A P P L E Pinacolada marmelade F R E S H T R O P I C A L F R U I T P L AT E C H E E S E P L AT E S E L E C T I O N O F I C E C R E A M S PIE A LA MODE - APPLE American Table Kids’ Menu CHICKEN NOODLE SOUP HAMBURGER CHEESE BURGER HOT DOG CHICKEN NUGGETS CHEESE PIZZA PEPPERONI PIZZA PEANUT BUTTER & JELLY SANDWICHES SPAGHETTI WITH TOMATO SAUCE FRENCH FRIES FRESH VEGGIES R O A S T C H I C K E N F R I E D F I S H F I N G E R S BANANA SPLIT ASSORTED COOKIES FRESH FRUIT COCKTAIL ICE CREAM JELLO (Ones marked with X Are my personal choices depending on what days are on imagination and inspiration) Sent from my KFSOWI using Tapatalk Link to comment Share on other sites More sharing options...
forwardcabin Posted April 18, 2015 #35 Share Posted April 18, 2015 ...as long as bitter and blanc is offered on some evening, we're good. Glad they removed the comfort things--can get those at home anytime. New choices should be fun to try. Link to comment Share on other sites More sharing options...
Bellacruiser2712 Posted April 18, 2015 #36 Share Posted April 18, 2015 Food is good but the coffee is awful! At least it was last summer! Link to comment Share on other sites More sharing options...
Perez1992 Posted April 19, 2015 #37 Share Posted April 19, 2015 As long as I can get steak for free Link to comment Share on other sites More sharing options...
Cruiseathoning Posted April 19, 2015 #38 Share Posted April 19, 2015 The comfort foods were a cutback, originally. Fried Chicken, meatloaf, those are not MDR worthy meals. But now they have cutback the cutback. BBQ Ribs of a sort, cornbread, and beans. No I am not kidding. No bisques, one gazpacho, zero tarts. They did the best they could-but it was Applebee's level food. Link to comment Share on other sites More sharing options...
legion3 Posted April 19, 2015 #39 Share Posted April 19, 2015 The comfort foods were a cutback, originally. Fried Chicken, meatloaf, those are not MDR worthy meals. But now they have cutback the cutback. BBQ Ribs of a sort, cornbread, and beans. No I am not kidding. No bisques, one gazpacho, zero tarts. They did the best they could-but it was Applebee's level food. No tarts :eek: you must be kidding. Link to comment Share on other sites More sharing options...
ldlewis45 Posted April 19, 2015 #40 Share Posted April 19, 2015 The comfort foods were a cutback, originally. Fried Chicken, meatloaf, those are not MDR worthy meals. But now they have cutback the cutback. BBQ Ribs of a sort, cornbread, and beans. No I am not kidding. No bisques, one gazpacho, zero tarts. They did the best they could-but it was Applebee's level food. It's always been Applebee's level food, at least in the 5 years I've been cruising. The most consistently good things on the menu were the chilled soups and the Indian vegetarian entrée. I had one cruise (my Breeze cruise) where I had the Indian vegetarian entrée almost every night because the rest of the food was so mediocre. Link to comment Share on other sites More sharing options...
Cruiseathoning Posted April 19, 2015 #41 Share Posted April 19, 2015 We started with Carnival in 2006-it is much different now in terms of ingredient quality. Link to comment Share on other sites More sharing options...
MrMileStoner Posted April 19, 2015 #42 Share Posted April 19, 2015 Beef Wellington is a cutback? Link to comment Share on other sites More sharing options...
Frank12 Posted April 19, 2015 #43 Share Posted April 19, 2015 We started with Carnival in 2006-it is much different now in terms of ingredient quality. I agree with you. Link to comment Share on other sites More sharing options...
Rare jimbo5544 Posted April 19, 2015 #44 Share Posted April 19, 2015 The comfort foods were a cutback, originally. Fried Chicken, meatloaf, those are not MDR worthy meals. But now they have cutback the cutback. BBQ Ribs of a sort, cornbread, and beans. No I am not kidding. No bisques, one gazpacho, zero tarts. They did the best they could-but it was Applebee's level food. Just so I am clear, they had comfort foods (which you interpreted as a cutback) then removed these (which you also interpret as a cutback). Then they add a new menu (which you also interpret as a cutback). Do I have that right? BTW what the heck is a zero tart? Is it a one tart that has been......cutback? Link to comment Share on other sites More sharing options...
Rare jimbo5544 Posted April 19, 2015 #45 Share Posted April 19, 2015 I agree with you. I started cruising in 96 (not sure why the start dates are relevant, but I thought I would throw mine out there as well.;) Every cruise line has made cutbacks..... Link to comment Share on other sites More sharing options...
MrMileStoner Posted April 19, 2015 #46 Share Posted April 19, 2015 Just so I am clear, they had comfort foods (which you interpreted as a cutback) then removed these (which you also interpret as a cutback). Then they add a new menu (which you also interpret as a cutback). Do I have that right? BTW what the heck is a zero tart? Is it a one tart that has been......cutback? I would think a cutback cutback would be similar to a double negative, and so an improvement? :confused: Link to comment Share on other sites More sharing options...
Rare jimbo5544 Posted April 19, 2015 #47 Share Posted April 19, 2015 I would think a cutback cutback would be similar to a double negative, and so an improvement? :confused: My thought exactly!! I am sure I will be corrected if wrong.;) Link to comment Share on other sites More sharing options...
ASchaff Posted April 19, 2015 #48 Share Posted April 19, 2015 I had no complaints about the old menu's. Loved them...but if you cruise a couple times a year they do get stale. It kinda takes the fun out of the dining experience when you already know exactly what you are going to order for dinner every night before you even step foot on the ship!:p I know what I am going to order when I go to any restaurant at home. I know what I am going to eat when I cook at home, and eat the same things several times per month. I dont think it gets stale unless youre eating the same exact thing, every night for weeks at a time. That may just be me, but there are lots of options, and you can have different combinations each time etc. Link to comment Share on other sites More sharing options...
Rare POA1 Posted April 19, 2015 #49 Share Posted April 19, 2015 (Ones marked with X Are my personal choices depending on what days are on imagination and inspiration) Sent from my KFSOWI using Tapatalk Thanks. I was reading on and on, thinking, "What the heck's the X?" :) Link to comment Share on other sites More sharing options...
Gardeneroflove Posted April 19, 2015 #50 Share Posted April 19, 2015 I had no complaints about the old menu's. Loved them...but if you cruise a couple times a year they do get stale. It kinda takes the fun out of the dining experience when you already know exactly what you are going to order for dinner every night before you even step foot on the ship!:p I'm odd. Since we don't go out to eat at home, I look forward to knowing what I'm going to order! If it's an old menu, then I know what I like! no trail and error. But yeah, I don't expect the menu to be the same. Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now