jonj Posted February 21, 2006 #1 Share Posted February 21, 2006 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 Link to comment Share on other sites More sharing options...
garnetjanet Posted February 21, 2006 #2 Share Posted February 21, 2006 Sounds delicious!:) But what do the "CA", "CC", "FN", "BV", and "VF" stand for? Link to comment Share on other sites More sharing options...
jonj Posted February 21, 2006 Author #3 Share Posted February 21, 2006 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. Link to comment Share on other sites More sharing options...
Georgia6 Posted February 25, 2006 #4 Share Posted February 25, 2006 After cruising on Explorer I fell in love with the cold soups. Does anyone know where I can get the recipies? Link to comment Share on other sites More sharing options...
GMoney Posted February 25, 2006 #5 Share Posted February 25, 2006 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 Link to comment Share on other sites More sharing options...
Janice M Posted February 25, 2006 #6 Share Posted February 25, 2006 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 Link to comment Share on other sites More sharing options...
Wildroze Posted February 26, 2006 #7 Share Posted February 26, 2006 Thank You Janice for that info. I never thought to ask for recipes. I will sure and ask on our next cruise.:) Link to comment Share on other sites More sharing options...
GMoney Posted February 26, 2006 #8 Share Posted February 26, 2006 They used to sell a cookbook with the recipes. Not sure if they still do. Link to comment Share on other sites More sharing options...
daveb82 Posted February 26, 2006 #9 Share Posted February 26, 2006 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! Link to comment Share on other sites More sharing options...
GMoney Posted February 26, 2006 #10 Share Posted February 26, 2006 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. Link to comment Share on other sites More sharing options...
shazzz Posted February 26, 2006 #11 Share Posted February 26, 2006 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..... Link to comment Share on other sites More sharing options...
MLG4MEE Posted February 26, 2006 #12 Share Posted February 26, 2006 Thanks for the menu Jonj. We have a group going on the Explorer next week. Link to comment Share on other sites More sharing options...
little miss scraps Posted February 26, 2006 #13 Share Posted February 26, 2006 Yum! Can't wait until June!!! Link to comment Share on other sites More sharing options...
jason976 Posted February 26, 2006 #14 Share Posted February 26, 2006 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. Link to comment Share on other sites More sharing options...
emeraldcity Posted February 26, 2006 #15 Share Posted February 26, 2006 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! Link to comment Share on other sites More sharing options...
Broch Posted February 26, 2006 #16 Share Posted February 26, 2006 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 Link to comment Share on other sites More sharing options...
megr1125 Posted February 26, 2006 #17 Share Posted February 26, 2006 Thanks..........can't wait to go in May. Link to comment Share on other sites More sharing options...
joejennie Posted February 27, 2006 #18 Share Posted February 27, 2006 Thanks so much for the menu! We're sailing out on the Explorer this Sunday.. our first ever cruise :) Jennie Link to comment Share on other sites More sharing options...
GatorGirl Posted February 27, 2006 #19 Share Posted February 27, 2006 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! Link to comment Share on other sites More sharing options...
nomadgirl Posted February 27, 2006 #20 Share Posted February 27, 2006 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. Link to comment Share on other sites More sharing options...
Sweetspot Posted February 27, 2006 #21 Share Posted February 27, 2006 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? Link to comment Share on other sites More sharing options...
mcgore83 Posted February 27, 2006 #22 Share Posted February 27, 2006 Thanks for posting the menus. I am looking forward to trying the new menus on my next cruise! Link to comment Share on other sites More sharing options...
royale Posted February 27, 2006 #23 Share Posted February 27, 2006 We had bananas foster on the Explorer of the Seas last July.Ask your Head waiter and he might make them. Link to comment Share on other sites More sharing options...
byefairwind Posted February 27, 2006 #24 Share Posted February 27, 2006 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. Link to comment Share on other sites More sharing options...
zantedeschia Posted March 2, 2006 #25 Share Posted March 2, 2006 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. Link to comment Share on other sites More sharing options...
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