kstwo728 Posted October 7, 2005 #1 Share Posted October 7, 2005 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 Link to comment Share on other sites More sharing options...
MrPete Posted October 7, 2005 #2 Share Posted October 7, 2005 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. Link to comment Share on other sites More sharing options...
luvz2run2000 Posted October 7, 2005 #3 Share Posted October 7, 2005 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. Link to comment Share on other sites More sharing options...
serene56 Posted October 7, 2005 #4 Share Posted October 7, 2005 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 Link to comment Share on other sites More sharing options...
dewayneg Posted October 7, 2005 #5 Share Posted October 7, 2005 Thank God I already ate lunch, or I would've booked a cruise after looking at that menu. Link to comment Share on other sites More sharing options...
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