cool joe Posted September 13, 2005 #1 Share Posted September 13, 2005 On the 8 day from Ft Lauderdale does anyone know what the 2 formal nighs are?? Trying to plan what night to go to the upscale resturatnt. If you went was it worth it and what did you order. Going this november 25,2005 Link to comment Share on other sites More sharing options...
cbabe Posted September 13, 2005 #2 Share Posted September 13, 2005 Formal nights: 1st at sea day and 3rd at sea day. Yes, I went to the supper club, but I really didn't care for it. Just my tastes I guess, but I wouldn't dissuade anyone else from it. have a great time Link to comment Share on other sites More sharing options...
Rare Tom-n-Cheryl Posted September 13, 2005 #3 Share Posted September 13, 2005 On the 8 day from Ft Lauderdale does anyone know what the 2 formal nighs are?? Trying to plan what night to go to the upscale resturatnt. If you went was it worth it and what did you order. Going this november 25,2005 I do not specifically recall which days were formal, but I think they are both on SEA DAYS. Plan on the supper club on a port night (IMHO !) It is WELL worth the $30 per person. here is a copy of the menu (from 2004 - thanks DERF!) there have been minor changes - you will not see crab claws on the menu, and the desserts have changed (try the apple tarte!). My choices are in BOLD, and I have tried everything on the menu (except the chicken and caviar!!!) ------------------------------------------- Starters TRIO OF ESCARGOTS Baked in Brioche, Wrapped in Rice Paper and Classic Bourguignonne BEEF CARPACCIO Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese Marinated Mache Lettuce SUSHI PLATTER Ahi Tuna, Shrimp and Unagi with Pickled Ginger and Wasabi ICED RUSSIAN CAVIAR 1 oz. of Sevruga Caviar with Traditional Condiments and Buckwheat Blinis An Extra $29.00 Charge will Apply SHRIMP COCKTAIL Colossal Black Tiger Prawns with American Cocktail Sauce NEW ENGLAND CRAB CAKE On Roasted Pepper Remoulade LOBSTER BISQUE WITH VINTAGE COGNAC Fleuron and 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 Blue Cheese Dressing Side Dishes BAKED POTATO WITH TRIMMINGS SAUTEED MEDLEY OF FRESH MUSHROOMS YUKON GOLD MASH WITH WASABI HORSERADISH SPAGHETTI WITH FRESH TOMATO SAUCE GRILLED FRESH VEGETABLES IN SEASON CREAMED SPINACH WITH GARLIC Entrees Our Steaks Are Hand Selected and Aged for 30 Days to Our Specifications. Carefully Handled and Perfectly Cooked. BROILED NEW YORK STRIPLOIN STEAK 14 0Z. Of the Favorite Cut for Steak Connoisseurs CLASSIC PORTERHOUSE STEAK Combines the Full Flavor of the Strip Loin with the Tenderness of the 'Tenderloin 24 0Z. of the Best from Both Worlds BROILED FILET MIGNON 9 OZ. for Ihe True gourmet SURF & TURF Seared Lobster Tail over Tomato Confit Grilled Filet: Mignon over Cardamom Braised Carrots, Pumpkin Ravioli ALASKAN KING CRAB CLAWS Served Cold, with Drawn Butter and Roasted Pepper Remoulade CHILEAN SEA BASS Lobster Nage Braised Sea Bass over Young Spinach 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 Grade Milk-Fed Veal Sauces Available THREE PEPPERCORN SAUCE WILD MUSHROOM SAUCE SAUCE BEARNAISE Desserts WARM FLOURLESS CHOCOLATE CAKE Served with Homemade Ice Cream SYMPHONY OF MOUSSES Dark and White Chocolate, Orange and Mocha TRIO OF CREME BRULLEE Served with Sugar Tuiles and phyllo cigar FRESH FRUITS Assembly of Tropical Fruits and berries in Season, Served with Homemade Sherbet SELECTION OF INTERNATIONAL CHEESES Beverages FRESHLY BREWED COFFEE Regular or Decaffeinated TEA AND HERBAL TEAS Dessert Wines QUADY ELECTRA, CALIFORNIA $ 3. 75 WEISSER RIESLING, SOUTH AFRICA $5.75 After Dinner Drinks GRAHAM'S SIX GRAPE 5.25 Dow's 20 YEAR TAWNY $9.95 Dow' S VINTAGE PORT, '85 $12.95 DE MONTAL ARMAGNAC SPECIAL RESERVE $8.75 HARDY, V. S . a. P . $5.75 HARDY, X. a . $9.50 CLES DES Ducs ARMAGNAC, V. S . a . P. 6.00 PINAR DEL RIO, GAUTIER x.a. 9.95 HENNESSY, X. a . 11.00 MARTELL CORDON BLEU 10.00 HENNESSY PARADIS 35. 00 COURVOISIER X. a. 11.00 REMY MARTIN LOUIS XI I I 95.00 --------------------------------------- Tom Link to comment Share on other sites More sharing options...
danfiveoh Posted September 13, 2005 #4 Share Posted September 13, 2005 Thanks for the menu! Never done the "extra charge" dining on any of the past 12 cruises, but now I'm tempted...... :) Link to comment Share on other sites More sharing options...
cool joe Posted September 13, 2005 Author #5 Share Posted September 13, 2005 Thanks to all who replied, and very much for the menu:) Link to comment Share on other sites More sharing options...
cool joe Posted September 13, 2005 Author #6 Share Posted September 13, 2005 Thanks to all who replied, and very much for the menu:) Life is to short to drink Cheap wine! Link to comment Share on other sites More sharing options...
Bran8778 Posted September 14, 2005 #7 Share Posted September 14, 2005 Bumping up for menu>>>>> THANKS Link to comment Share on other sites More sharing options...
XmindyX Posted September 14, 2005 #8 Share Posted September 14, 2005 When you go to this dinner , Do you bring cash for tip ? Link to comment Share on other sites More sharing options...
Rare Tom-n-Cheryl Posted September 14, 2005 #9 Share Posted September 14, 2005 When you go to this dinner , Do you bring cash for tip ? Technically, the tip is "included" in the $30 pp. Though many (most?) will tip an additional amount. We will usually tip an additional $20 (for the two of us) assuming the service is excellent - which it usually is :) Tom Link to comment Share on other sites More sharing options...
XmindyX Posted September 14, 2005 #10 Share Posted September 14, 2005 Thank you Tom .. Did you take the Legend out of NY , If so ..Could you tell me if the pools were open when you got on the ship? Link to comment Share on other sites More sharing options...
Rare Tom-n-Cheryl Posted September 14, 2005 #11 Share Posted September 14, 2005 Thank you Tom .. Did you take the Legend out of NY , If so ..Could you tell me if the pools were open when you got on the ship? All or our cruises have been out of Florida - sorry I can't comment on the pool! Tom Link to comment Share on other sites More sharing options...
MrPete Posted September 14, 2005 #12 Share Posted September 14, 2005 Out of NY in May, all three pools were open. Link to comment Share on other sites More sharing options...
mared1 Posted September 14, 2005 #13 Share Posted September 14, 2005 I would also recommend the supper club - it is worth the money - just know it takes a long time to eat the entire meal - since the job is not made up before you order - I think we were there for almost 3 hours. Link to comment Share on other sites More sharing options...
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