Explorer of the Seas Menus - HERE

[jonj]

I received an email on my inquiry of menus on the Explorer of the seas and here is what I was emailed – the heading on each one is what was on the attachments of the menu samples

 

As with anything these are subject to change

 

Formal night

Starters

Sun Ripened Pineapple - Sliced Pineapple, Sun dried apricot ricotta and black pepper

Citrius Cured Salmon - Thinly Slices with a dill cucumber salad

Creamed Wild Mushrooms in Puff pastry – crimini and oyster mushrooms in flaky pastry

Cream of Asparagus – Garnished with cruncy almonds

Double Duck Consomme – with julienne vegetables and aged port

Roasted Peach Soup – Finished with fresh strawberries

 

Salad

House Salad – Boston and Oakleaf lettuce, vine ripened tomatoes and sunflower seeds

Traditional Caesar Salad

 

Entrees

New England Bay Scallops and Ziti – topped with Portobello mushrooms and fire roasted red pepper pesto

Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets

Slow Roasted Aged Prime Rib – cut thick served with baked potato

Asian Fried Tofu – with sautéed bok choy, shiitake mushrooms and red curry sauce

 

Alternative Selections

Ziti with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Thai BBQ Chicken Breast

 

 

Formal menu 2

Starters

Orange Carpaccio – orange slices, red onions, watercress, feta cheese and cumin mint yogurt

Shrimp Cocktail royal – with cocktail sauce

Escargots Bourguignonne – baked snails in garlic herb butter

Lobster Bisque – finished with cognac and whipped cream

Oxtail Broth – beefy broth and aged sherry, served with a crispy cheese twist

Chilled Golden Pear – Garnished with dried cranberries

 

Caesar salad

 

Entrees

Truffled Wild Mushroom Linguini Alfredo – Linguini pasta folded in a creamy wild mushroom and white truffle sauce

Golden Sea Bass – Pan Seared fillet, Spanish sofrito, black olive polenta and fried capers

Roasted Duck – with black currant sauce, red cabbage and croquette potatoes

Eggplant Mozzarella Tower – with chunky plum tomato sauce and balsamic glaze

 

Alternative Selections

Linguini with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Filet of Beef – creamy whipped potatoes and crimini mushrooms with green peppercorn sauce

 

New CA Menu

Special Salad

Focaccia and Tomato Salad for the table – crusty focaccia, bocooncini mozzarella and ripe tomato slices tossed with fresh basil and served family style

 

Starters

Fresh Seasonal Fruits – Laced with passion fruit coulis

House Terrine – Savory duck pate with port and Waldorf Salad

Maryland Crab Cake – with wasabi remoulade, jicama, and fire roasted corn slaw

New England Clam Chowder – Thick chunky soup tossed with chopped parsley

Thai Lemongrass Soup – Fragant lemon grass and chicken broth with scallop dumplings and chopped green onions

Chilled Golden Delicious Apple Soup – dusted with cinnamon

 

Entrees

Cheese Tortelloni – in a light blue cheese and sun dried tomato sauce

Orange Lime Salmon – with sautéed baby bok choy and tomato chill compote

Moroccan Spiced Rack of Lamb – with lemon basil coucous and minted jus

Risotto Primavera – Freshly grilled vegetables over saffron and wilted spinach risotto

 

Alternative selections

Caesar salad

Spaghetti with Marinara Sauce

Broiled fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Grilled Porch Chop – with cranberry apple relish, scalloped potatoes, sautéed seasonal vegetables

 

New CC Menu

Starters

Tropical Fruits – Pineapple, papaya and mango garnished with star fruit and fresh mint leaves

Seafood Salad – Shrimp, Surimi and crab tossed with spring onions, peppers and celery in ginger mayonnaise

Vegetable Spring Roll – lightly fried and served over Thai style eggplant coconut curry

Shee Crab and Shrimp Bisque – Creamy seafood soup originating from South Carolina

Pepperpot Soup – Jamaican spiced beef broth and callaloo leaves

Banarama soup – chilled soup spiked with Malibu Rum

 

Salad

Cedar Key Salad – Iceberg lettuce, pineapple, hearts of palm and shaved red cabbage

Traditional Caesar Salad

 

Entrees

Seafood Penne Pasta – Mussels, shrimp, scallops, in Sauvignon Blanc sace, garnished with diced fresh plus tomatoes and fried basil

Jerk Chicken – with papaya mango salsa, rice and beans, fried plantain

Veal Parmigiana

Vegetarian Bami Goreng – Finished with julienne egg pancake and peanut Sauce

 

Alternative selections

Penne with marinara sauce

Broiled fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Pan Seared Snapper – with Caribbean ramatouille and char grilled lime

 

NEW FN Menu

Starters

Fired Roasted Red Pepper Hummus – with roasted marinated zucchini and toasted pita

Shrimp Cocktail

Spinach Sweet Potato Dip – served warm with crisp tortilla chips

Roasted Pumpkin and Apple Soup – with crème fraiche and fried sage

Onion Soup – Caramalized onions in beed broth with Gruyere toast

Chilled Forest Berries and Buttermilk soup – a combination of fresh berries blended with buttermilk

 

Salad

Ensalada del Chef – mixed greens, orange sections, red onions and green olives

Traditional Caesar salad

 

Entrees

Grey Goose Vodka and Smoked Salmson Cream Pasta

- Creamy sauce tossed with orechhiette pasta, finished with mushrooms and crushed tomatoes

Roasted Turkey – with apple bread dressing, pan gravy, mashed potatoes and cranberry sauce

Grilled NY Strip Steak – Bearnaise sauce, fried potato wedges and zucchini

Indian Vegetable Curry – braised spiced garden vegetables with steamed rice and a refreshing cucumber yogurt sauce

 

Alternative Selections

Orecchiette with Marinara sauce

Broiled fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Mahi Mahi Tempura – Lightly battered and fried with homemade sweet and sour sauce, stir fried vegetables

 

NEW Menu BV

Starters

Melon and Mango – Drizzled with ginger syrup

Smoked Fish Tapende – Smoked fish, onions, capers, fresh herbs, served with crostini

Vidalia Onion Tart – sweet onions and gruyere cheese baked in pastry with red pepper coulis

Tuscan Tomato Soup – Thick rustic soup swirled with basil pesto

Saigon Chicken Noodle Soup – Chicken broth with lemon grass, ginger, noodles and julienne vegetables

Chilled Watermelon Gazpacho – Garnised with chopped celery and cucumber

 

Salad

Spinach Salad – with plum tomatoes, sliced mushrooms and toasted pine nuts

Traditional Caesar Salad

 

Entrees

Shrimp Ravioli – In a cream coconut lime lobster sauce with wilted spinach and crispy fried leeks

Stuffed Chicken Breast – filled with prosciutto and brie, served with red pimento relish

Slow Roasted prime Ribe – with baked potato and horseradish au jus

Grilled Mediterranean Vegetable Quesadilla – Folded in a flour tortilla with Manchego cheese and tomato and cilantro salsa

 

Alternative Selections

Fettuccine with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Royal Herb Crusted Fillet of Atlantic Cod – with light cream saffron champagne sauce, red skinned mashed potatoes and scallions

 

 

NEW VF Ins

Starters

Caprese Salad – fresh mozzarella and tomatoes drizzled with olive oil

Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobello mushrooms, baked caramelized garlic

Scallop Risotto – Sauteed sea scallops over Charred sweet corn and mascarpone risotto

Creamy Roasted Garlic Soup – with rye bread croutons

Minestrone – A rich Italian soup of vegetables, tomato, and pasta

Chilled Strawberry Bisque – garnished with fresh minth

 

Salad

Insalata Mista – Mixed greens, zucchini, red bell peppers and black olives

Traditional Caesar Salad

 

Entrees

Rigatoni Pasta – with spiced chorizo sausage, red and green peppers, grilled corn, olive oil and basil

Garlic Tiger Shrimp – Garlic herb baked with seasonal vegetables

Chicken Marsala – Marsala mushroom sauce, mashed potatoes and fresh vegetables

Vegetarian Chili – With jalapeno corn bread, grated cheese and sour cream

 

Alternative selections

Rigatoni with marinara sauce

Broiled fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chefs Signature Entrée

Lamb Shank with Rosemary – Slowly braised with garlic mashed potatoes and oven roasted vegetables

 

Dessert menu 1

Grand Marnier Souffle

Double Strawberry Cheesecake

Cherries Jubilee

Low Fat Double strawberry Cheesecake

Sugar Free Coconut Vanilla Layer Cake

Ice Cream, Sugar Free Ice Cream and sherbet selections

 

Cheese selection

 

Dessert menu 2

Ivory Chocolate Fondue – full of mixed berries with a crunchy biscuit

Apple pie a la Mode – Slices of spiced golden delicious apples baked in a double crust pasry topped with vanilla ice cream

Savarin – rum soaked yeast cake filled with banana cream, finished with orange wedges, kadota figs, and chocolate chips

 

Low Fat Tropical Fruit salad – marinated in grand marnier

Sugar Fee Swan Chantilly – a pastry swan filled with sugar free whipped cream served with apricot puree

 

Ice Cream, Sugar Free Ice Cream and sherbet selections

 

Cheese selection

[garnetjanet]

Sounds delicious!:)

But what do the "CA", "CC", "FN", "BV", and "VF" stand for?

[jonj]

Sounds delicious!:)

But what do the "CA", "CC", "FN", "BV", and "VF" stand for?

 

I have no idea, I just wrote what the titles of the attachment for each menu was.

[Georgia6]

After cruising on Explorer I fell in love with the cold soups. Does anyone know where I can get the recipies?

[GMoney]

Sounds delicious!:)

But what do the "CA", "CC", "FN", "BV", and "VF" stand for?

 

I could be totally wrong, but I think they are codes for the theme of each nite.

 

CA = Crown & Anchor dinner

VF = Venetian Feast

FN = Feast of Nations (last night)

BV = Bon Voyage (first night)

CC = Caribbean something

[Janice M]

For those interested in recipes, I asked the head waiters for recipes and they always got them for me. They are galley size so they would have to be scaled down.

 

Jan

[Wildroze]

Thank You Janice for that info. I never thought to ask for recipes. I will sure and ask on our next cruise.:)

[GMoney]

They used to sell a cookbook with the recipes. Not sure if they still do.

[daveb82]

Going on the 5-night Bermuda cruise in June. Would the order be?

 

 

Night 1: BV

Night 2: Formal?

Night 3: ?

Night 4: ?

Night 5: FN

 

 

This will be very helpful to figure out the best night for Portifino's!

[GMoney]

I can't remember for sure, but probably BV, Formal, VF, CA, FN. Or they may have others.

 

Generally, on a 7 nighter, its (1) BV, (2)Formal, (3)VF, (4)CA, (5)CC, (6)Formal, (7)FN, I think. But I could have 3, 4 and 5 slightly scrambled.

[shazzz]

OMG I cant wait til july!!!! the cold soups were incredible when I sailed the Voyager last yr...The cookbook does not have the recipes....I will surely ask on my next cruise for the recipes.....

[MLG4MEE]

Thanks for the menu Jonj. We have a group going on the Explorer next week.

[little miss scraps]

Yum! Can't wait until June!!!

[jason976]

I see Cherries Juiblee is still offerred for dessert. Maybe I'm alone on this one, but this for me is always the biggest dissappointment as far as desserts go. They make such a big deal out of it, but there are other desserts that can be set on fire that would be so much better. I'm waiting on the day that I can have banana's foster on a cruise. Is that too much to ask? Rum, brown sugar, butter, bananas, ice cream, and you can still set it on fire.

[emeraldcity]

I've only managed to find cheese blintzes twice ... out of five cruises. They are still my favorite.

 

But that Ivory Chocolate Fondue sounds like I need to seriously check that out!

 

Thanks for posting this ... We're only four weeks away now!

[Broch]

Very decent of you to take the trouble to post the new menus. I will now have 9 weeks to work out what I am going to have each night. Many thanks again for being so thoughtful

[megr1125]

Thanks..........can't wait to go in May.

[joejennie]

Thanks so much for the menu! We're sailing out on the Explorer this Sunday.. our first ever cruise :)

Jennie

[GatorGirl]

My DH and I always laugh at the names of the desserts. The ivory chocolate fondue is nothing like it sounds. I was thinking it would be melted white chocolate with something on the side to dip in, but is was actually a chocolate cake with a piece of white chocolate on top. Don't get me wrong, the dessert was still good, but it wasn't what I expected.

 

I agree that Banana foster would be good!

[nomadgirl]

We just returned from Explorer 7-Day Western Caribbean, and they had Bananas Foster one night. They also had Cherries Jubilee, and one night, Baked Alaska, which was very different from what I was expecting.

 

It was all terrific, though.

[Sweetspot]

Would this be 7 nights of the 9 day menu where they would just add on 2 additional days or does the whole thing change? Also, do they have a kids menu on RCCL or do kids have to order from the adult menu?

[mcgore83]

Thanks for posting the menus. I am looking forward to trying the new menus on my next cruise!

[royale]

We had bananas foster on the Explorer of the Seas last July.Ask your

Head waiter and he might make them.

[byefairwind]

Also, do they have a kids menu on RCCL or do kids have to order from the adult menu?

 

They have kids menu with crayons to draw on it. At least they did on our last cruise.

[zantedeschia]

My DH and I always laugh at the names of the desserts. The ivory chocolate fondue is nothing like it sounds. I was thinking it would be melted white chocolate with something on the side to dip in, but is was actually a chocolate cake with a piece of white chocolate on top.

When I got it, it was like a white chocolate mousse.

 

I agree that Banana foster would be good!

First couple cruises I went on they had Bananas Foster. Didn't get it (my bf hates bananas) but now that you mention it, I don't believe there was on my latest cruise.