? about David's on Pride

[kstwo728]

I think it would be great (and quite romantic!) to reserve at David's on the Friday of our cruise summer ~ as this will be the 1-week anniversary of our wedding!!

 

I've done a search and now I'm more confused than when I started!!!!

 

How much is it to dine there? 30/pp?? 50/pp?? Also, what is included and what is extra - aside from gratuity? Some posts said everything from empty to full is included, others say dessert is extra?! UGH!! Last, I'm allergic to seafood. What will my dining options be????

 

Oh yeah, and one more!! What is the whole experience like?? Is it just a really nice dinner? dinner and dancing??

 

Sorry so long - but you are all so helpful! I knew you could help lift the fog of my confusion!!!!

 

Thanks all!! :D

[MrPete]

The most it is will be $30 PP. It included EVERYTHING through dessert except drinks, just like in the dining room. The $30 is the gratuity. It is not required to pay on top of that unless you wish to tip more.

 

There's is much to choose from, so you can avoid all the seafood if you wish. The Filet Mignon and the porterhouse steaks are good choices. For dessert, go with the medley that includes the tira misu!

 

There is a dance floor, and a singer with an accompanyist, and the lighting sets the mood.

 

We were hearing things like three hour dinners:eek: , so we figured we'd go strolling in between. We were done in two hours.

[luvz2run2000]

Davids is a great choice for a romantic evening. We went last fall and loved. It is a beautiful location with views of the ocean. Band playing in the background...you can dance if you want. All food, including a wonderful chocolate dessert, was included. There were excellent steaks as well as seafood. Drinks were additional as they are anywhere on the ship. I'd suggest that you decide what night you want to go and head there to make your reservation as soon as you get on the ship. They were completely booked up for most nights of the cruise. They also had a chart showing the formal nights and the times the ship left port each day, which we found very helpful. The earlier you make your reservation, the better your chance of getting a day and time you want.

[serene56]

Supper Club Menu

 

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 mushrooms

Yukon 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 season

served with homemade sherbet

SELECTION OF INTERNATIONAL CHEESES

 

[dewayneg]

Thank God I already ate lunch, or I would've booked a cruise after looking at that menu.