serene56 Posted May 1, 2006 #1 Share Posted May 1, 2006 DINNER MENU day 1 Starters Tropical Fruits, Marinated with Lime Juice and a Touch of Tequila Hickory Smoked Alaskan Salmon Garnished with Purple Onion Rings, Fresh Dill and Baby Capers Grilled Satay of Chicken Tenderloin served with a zesty Peanut Butter Sauce Beef & Barley Soup with Diced Root Vegetable Asparagus Veloute served over Oyster Bearnaise *Gazpacho Andalouse chilled Tomato broth with diced plum tomatoes, peppers, cucumber and Mediterranean herbs (76 caloies 5 grams fat) SALADS*Mixed Garden & Field Greens tomatoes, cucumbers, carrots with choice of dressing (44 calories, 5 grams fat) Hearts of Romaine Lettuce with Cherry Tomatoes tossed with a creamy ranch dressing MAIN COURSE Pappardelle with Sauteed Langoustino Tails Wide italian pasta in a tomato broth with Pistou (also available as a starter) Pan Seared Filler Of Tilapia herb butter sauce with tomato and shallot confit and eggplant tapenade Sweet & Sour Shrimp tiger shrimps in a tangy sweet and sour sauce served with oriental fried rice *Chicken a la Grecque grilled boneless chicken breast with herbs and tomato confit virgin olive oil and basil oil (324 calories, 9 grams fat) Duet of New Zealand Lamb braised lamb shank and tender roasted loin boulangere potatoes hearts and olives Grilled, Aged New York Sirloin Steak with three Peppercorn Sauce onion-tomato condiment, balsamic glazed potatoes, sauteed green beans & Mushrooms Indian Vegetarian Dinner figs kabab, homemade cottage cheese, cumin flavored basmati ice pilaf red lentils tempered with herbs and spices Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #2 Share Posted May 1, 2006 Captains Welcome Dinner Day 2 Starters A Study in Sushi Tuna Tataki, Ponzu sauce, salmon tarter in spicy lemon sacuse Kumamoto oyster with ceviche south american style *Mississippi Delta Prawns with american and french coctail sauce (194 calories, 3 grams fat) Foi Gras Creme Brule Purple fig and date jam, walnut bread and candied grapefruite *Minestrone Milanse italian vegetable soup with plu tomatoes, beans and Pasta (119 calories, 3 grams fat) West Indian Roasted Pumpkin Soup Gently roasted in the oven, blended with chicken broth and a touch of cream Strawberry Bisque Chilled Creamy strawberry soup with fresh mint SALADS Mixed Garden & Field Greens tomatoes, cucumbers, carrots with choice of dressing Caesar Salad hearts of romaine lettuce tossed with our caesar dressing freshly grated Parmesan cheese and herb croutons MAIN COURSES Bigoli alla Carnival thick spaghetti tossed in a tomato cream with vodka and cavier (Also available as a starter) *Seared Fillet of Fresh Victorian Perch grilled beefsteak tomato salad, Poesti potatoes, asparagus chantilly sauce (352 calories, 5 grams fat) Broiled Lobster Tail with Melted Butter sauteed green beans with Mango and roasted shallot butter, potato tarter Sweet & Sour duck breast seared supreme with glazed apple beet and turnip, melting onion and spinach tart Essence of Japan Jumbo shrimp in filo, salmon and kelp tempura roll in truffled yuzu sauce and petite filet mignon with wassabe pepper sauce, bonito crusted green beans, poached tofu steak on Tosa zu and watercress salad Tamarind Roasted Prime Rib of Aged American Choice Beef Baked potato, balsamic glazed tomatoes, sauteed green beans and cauliflower Artichokes, Zucchini and Cashew Nutes in a Pink Lentil Crusted Eggplant Vegetarian entree, served with Grilled Butternut squash Brushetta. Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #3 Share Posted May 1, 2006 DINNER MENU day 3 STARTERS Panko crusted Crispy shrimp quenelles accompanied by candied carrots and shiitake mushrooms *Tender Hearts of Tropical Palm & California Artichoke marinated with a roasted tomato vinaigrette (76 caloires, 2 grams fat) Escargots Bourguignonne Burgundy snails in garlic butter with an infusion of Chablis and Pernod French Onion Soup Baked with a slice of homemade bread, freshly grated Gruyere and Parmesan cheese Black Bean Soup served with a steamed Rice and a touch of sour cream Chilled Cucumber Soup with Dill SALADSMixed Garden & Field Greens tomatoes, cucumbers, carrots with choice of dressing *Wilted Spinach and Portobello Mushrooms with Fresh Bacon Bits Walnut and Blue Cheese dressing (44 calories, 5 grams fat) MAIN COURSES Penn Mariscos Pasta Cooked al dente, tossed with shrimp & Scallops in a tomato cream sauce (also available as a starter) *Lemon Confit Topped Fillet of White Roughy Sauteed Potatoes, green beans, asparagus, zucchini, fennel and beurre blanc (324 calories, 4 grams fat) Bourbon & Honey Glazed Roasted Spring Chicken Jalapeno Mashed potatoes, cauliflower and onion fritter, grilled zucchini & chicken Jus Jerked Pork Loin slowly roasted center cut pork loin, marinated in Island spices and Herbs Caribbean Bean Stew and Caramelized plantains Veal Picatta Tender breaded veal escalope on Lemon scented veal essence Green beans and young potato confit Tender Roasted Sirloin of American Beef Mushroom Polenta, Roast potatoes, sauteed green beans grilled tomatoes, red wine sauce and basil oil Tomato Braised Tofu vegetarian entree: served with charred peppers & olives Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #4 Share Posted May 1, 2006 DINNER MENU day 4 STARTERS Alaskan Snow Crab Meat Coctail French Brandy Sauce and Cavier Vinaigrette Smoked Duck & Caramelized oranges Onion and Oven dried tomato confit Duet of Graninated Mussel & Shrimp Provencale served with garlic bruschetta *Cream of Sun-Ripened Tomatoes with a Touch of Gin (198 calories, 6 grams fat) Won Ton Soup Chicken Broth with vegetables, a touch of sesame oil and soy garnished with a chicken filled Chinese pasta pocket Chilled Cream of Lychees SALADS*Mixed Garden & Field Greens tomatoes, cucumbers, carrots with choice of dressing (57 calories,0grams fat) Greek Farmer Salad Heart of romaine lettuce, cucumbers, bell peppers, tomatoes, onions, black olives & Feta cheese tossed with a kalamata Olive and Feta dressing MAIN COURSESFarfalle with Smoked Turkey Tenderloins & Green asparagus tips bell pepper confetti & freshly grated Parmesan cheese (also available as a starter) Pan Fried Fillet of Sole Meuniere presented with a golden butter-lemon sauce *Seafood Fricassee in Lobster Ginger Nage’ tiger shrimp, pike perch, langoustino & Scallops tossed with asparagus, pearl onions & Carrot roots (383 calories, 9 grams fat) Free range Spring Chicken in Creamy Foie Gras Sauce Grilled zucchini & Glazed mushrooms, basmati rice pilaf Braised Leg of New Zealand Spring Lamb with Rosemary Reduction stewed vegetables, fried parsnip, onion scallion, navy bean ragout, grilled cherry tomato, Lamb jus & rosemary oil Tenderloin of Beef Wellington Filet of beef topped with mushrooms and goose liver mousse, delicately wrapped in a puff pastry and oven baked. Ginger carrot puree and buttered broccoli florets. Roasted Squash in a Tomato Stew with California Chardonnay Vegetarian Entree, Lemon & Thyme emulsions Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #5 Share Posted May 1, 2006 DINNER MENU day 5 STARTERS *Vine Ripe BeefSteak tomatoes & Fresh Buffalo Mozzarella marinated with basil leaves and virgin olive oil (164 calories, 5 grams fat) Langoustino Salad served on marinated arugula and grilled jicama South Western Style Egg Roll marinated baby lettuce and sweet and sour salsa Cream of Garden fresh Broccoli and Wisconsin Chedder Lobster Bisques Hearty lobster soup with cream and Oak wood aged brandy Asparagus Vichyssoise chilled potato soup with asparagus tips (119 calories, 3 grams fat SALADS *Mixed Garden & Field Greens tomatoes, cucumbers, carrots with choice of dressing (57 calories,0grams fat) Curly Endive and Thinly sliced cucumbers marinated with a low calorie lemon dressing MAIN COURSESRigatoni with Italian Sausage, assorted Bell Peppers and Fresh Mushrooms freshly grated Parmesan cheese (also available as a starter) Pan Fried Fillet of fresh Fish crispy fried vegetable, black olives, cauliflower ragout, grilled tomato, lemon and caper emulsion with verbena froth (352 calories, 5 grams fat) Coquilles St Jacques tender ocean scallops with mornay sauce au gratin, braised fennel Cornish Game Hen braised carrots, green beans, game "jus" stewed potatoes Roast Veal with Mushroom Cream Sauce herbed yukon gold potato mash Grilled Filet Mignon of the Finest aged American Beef Sauteed young root vegetables, Potato gratin, Sauce Beaujolais Vegetarian Lasagna with Spinach, Mushrooms, & Ricotta Cheese vegetarian Entree served on Tomato sauce Link to comment Share on other sites More sharing options...
MAO Posted May 1, 2006 #6 Share Posted May 1, 2006 keep um coming Serene, your great thank you!:) Any deserts?:D Thank you. MAO Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #7 Share Posted May 1, 2006 GALA DINNER MENU day 6 STARTERS *Freshly Grilled Portabello Mushroom and Handpicked Mesclun Lettuce marinated with fresh basil and virgin olive oil (126 calories, 5 grams fat) Prosciutto Ruffles with melon carpaccio, basil and Thai spices cured eggplant New England Crab Cakes Served with herb salad and roasted pepper remoulade Game Consomme" with Juniper Berried and aged Sherry garnished with root vegetables Julienne Corn Chowder Maryland *Chilled Zucchini Soup (125 calories, 3 grams fat) SALADS Mixed Garden & Field Greens tomatoes, cucumbers, carrots with choice of dressing Caesar Salad hearts of romaine lettuce tossed with our caesar dressing freshly grated Parmesan cheese and herb croutons MAIN COURSESPenne Siciliana Durum Wheat Pasta, tossed with a sauce of eggplant, zucchini, plum tomatoes, cream pecorino cheese and Italian herbs (also available as a starter) Seared Pike Perch on Pea Ragout Pickled cucumber, roasted red pepper, fried potato gnocchi, sun dried tomato beurre blanc and star anise froth (409 calories, 5grams fat) Grilled Jumbo Tiger Shrimp with Beurre Blanc served on Leek and Potato Tarter, glazed mushrooms and green peas Whole Roasted Quail filled with a Delicate Herb Stuffing Marsala wine sauce Essence if India a sampler of authentic Indian Cuisine; grilled lamb chops with green marsala, chicken Makhani Dal, Aloo Gobo, Basmati Rice, Papadams and Raita Chateaubriand with Sauce Bearnaise sliced, grilled aged beef tenderloin Stuffed Mediterranean Vegetables Provencale Vegetarian Entree Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #8 Share Posted May 1, 2006 DINNER MENU day 7 STARTERS *Chilled Supreme of Fresh Fruit with Peach Schnapps (95 calories, 0.3 grams fat) Citrus Cured Norwegian Salmon served on green peas and prosciuto flavored broth Smoked Chicken Quesadilla mild guacamole, tomato, cilantro salsa and sour cream served with flour tortilla on a bed of field greens American Navy Bean Soup prepared with bacon and vegetables Crema Di Fungi Selvatica Wild mushroom cream soup with fresh herbs Mango Cream Iced Mango Cream soup, spiced with fresh ginger SALADS Mixed Garden & Field Greens tomatoes, cucumbers, carrots with choice of dressing *Vine Ripened Tomatoes & Cucumber Slices with Fresh Chives marinated with roasted pepper vinaigrette (75 calories 5 grams fat) MAIN COURSES *Fettuccini Tossed in a Mushroom Cream topped with grilled chicken tenderloins, freshly grated parmesan cheese (Also available as a starter) (410 calories, 14 grams fat) Grilled Fillet of Fresh Pacific Salmon potato tarter, tomato & mushroom hash, Fennel shavings macon wine sauce, candied grapefruit Neptune Platter Tempura fried shrimp, Pankpo crusted Escargots, beer batter tilapia and herb crusted Pike Perch charred Lemon and Remoulade sauce Oven Roasted Tom Turkey sage & Onion stuffing, orange glazed yams, sauteed scallions, fried cauliflower, cranberry jam Pan-fried Medallions of Pork Truffled Vegetable Orzo and Roasted young root vegetables Tender Roasted Prime Rib of American Beef au jus baked potato with traditional toppings Zucchini & Eggplant parigiano Vegetarian entree, served on a lake of Pomodoro sauce Link to comment Share on other sites More sharing options...
Peaceful Posted May 1, 2006 #9 Share Posted May 1, 2006 Thanks for posting these menus. I enjoy anything that adds to my anticipation! Bonnie Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #10 Share Posted May 1, 2006 There are no dessert menus because when we sailed in February they were still working on a dessert menu and things were not going to be set yet. (maybe by now if someone can pick them up for us--) The Matre De gave me these menus. On the Liberty 8 day menu he stated their first day menu will be day 7 (which I inadvertanly typed in day 8) the stuff that has a calorie and fat content after is the Spa portion of that given menu. so if you are eating light those are the things that will be ordered. Link to comment Share on other sites More sharing options...
ala-kat Posted May 1, 2006 #11 Share Posted May 1, 2006 Thank you. I know what most of this stuff is, but will the waitstaff be able to explain to me those things I don't? Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #12 Share Posted May 1, 2006 Thank you. I know what most of this stuff is, but will the waitstaff be able to explain to me those things I don't? yes and you can ask what he recommends, also -try some things that you migh tnot ever tried at home. (remember portions are smaller then whaat we as americans are used to. that Chicken Satay - is actually three tiny chicken tenders.. ahh but my are they fabulous. Link to comment Share on other sites More sharing options...
ala-kat Posted May 1, 2006 #13 Share Posted May 1, 2006 yes and you can ask what he recommends, also -try some things that you migh tnot ever tried at home. (remember portions are smaller then whaat we as americans are used to. that Chicken Satay - is actually three tiny chicken tenders.. ahh but my are they fabulous. Count on it!! I can get a good steak at home anytime, will definetly venture out. Did you try the 'Essence of Japan'? That one intrigues me somewhat. Link to comment Share on other sites More sharing options...
Eliot Ness Posted May 1, 2006 #14 Share Posted May 1, 2006 ........The Matre De gave me these menus. On the Liberty 8 day menu he stated their first day menu will be day 7 (which I inadvertanly typed in day 8)..........Thanks for posting these serene, that was a lot of work.... you're a sweetheart for doing this! Thanks, John Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #15 Share Posted May 1, 2006 Thanks for posting these serene, that was a lot of work.... you're a sweetheart for doing this!Thanks,John John-- no one nags the way you do--- lol My scanner broke last night so I typed them up since I DID make you a promise. Link to comment Share on other sites More sharing options...
CubScott Posted May 1, 2006 #16 Share Posted May 1, 2006 Now I am starving...WOW that sound great. I hope they have that menu on the Miracle in June. Thanks for the up date. Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #17 Share Posted May 1, 2006 The menu is fleetwide. and is new since February. They were working on it since Decemeber and some things were tweaked--other only got renamed. ex-- first night the vegitarian entree used to be called Madras style vegetable curry. and the Sweet & Sour shrimp-- order them just to see the size of them. I never seen a shrimp that big in my life. (sauce on the side) Link to comment Share on other sites More sharing options...
imlulu Posted May 1, 2006 #18 Share Posted May 1, 2006 I highly recommend the sweet and sour shrimp as well as the chicken satay. The essence of Japan definitely intrigues me! Link to comment Share on other sites More sharing options...
BobolGrobol Posted May 1, 2006 #19 Share Posted May 1, 2006 Thank you for posting these. I was looking for this info! :) Now I'm even more excited to go, if that's humanly possible. And I'm really hungry all of a sudden. *lol* Link to comment Share on other sites More sharing options...
westernmom Posted May 1, 2006 #20 Share Posted May 1, 2006 Serene, Thank you so much! I cut and pasted and will go home tonight and read to dh so he can anticipate it as much as I! This wasn't smart to do today! I just finished my diet shake..... If you had to chose which would you say was your favorites??? I agree about venturing out and eating something I couldn't or wouldn't try here at home! Link to comment Share on other sites More sharing options...
cruisinsly Posted May 1, 2006 #21 Share Posted May 1, 2006 Yummy! Thanks for posting. Link to comment Share on other sites More sharing options...
Catrin Posted May 1, 2006 #22 Share Posted May 1, 2006 Serene, THank you for posting! One thing I would like to suggest... is the Pasta Entree as an appetizer! We tried a few of them our last cruise, and they were wonderful! They give you a mini plate for a sample. My favorite on this menu? The Sirloin the first night... for some reason that first meal is always the best!! (Yes, five cruises... five sirloins!! ;)) Catrin Link to comment Share on other sites More sharing options...
serene56 Posted May 1, 2006 Author #23 Share Posted May 1, 2006 If you had to chose which would you say was your favorites??? ! You should try at least one soup on the menu- they are surprising for the first time since it is not what I expected..(born and raised on Campbells- grew up and now I eat progesso) First cruise we ordered a soup and we passed it around for my whole family to taste it. another thing-- the dining room on a sea day at lunch has the best Bar b que ribs I ever tasted on a cruise ship. my favorite was dessert- chocalate decadence. THe reason why I cruised so many times now--lol but they no longer make it - But last cruise on the buffet as soon as we boarded there was a dessert called Raspberry coffee mousse. (sounded horrible but I took one and oh mi gawd-- I wont miss the chocalate decadence no longer.) On our CTN on the Legend- Our table for 4 had this waiter that I thought was awesome. Never met me-- would not give me a menu at all during the weekend-- and told the rest in our party not to let me look or they will get no dessert. He said " I know what you will like- trust me. I got to try stuff that I never did on any other cruise- (since I stuck with basics) everything he bought out to me was awesome-- thats when I first tried the Sweet & sour shrimp- and he even knew to put the sauce on the side.. this guy- I couldnt tell you his name but he is now on the COnquest. Link to comment Share on other sites More sharing options...
semala Posted May 2, 2006 #24 Share Posted May 2, 2006 Man oh MAN! I'm drooling here. :rolleyes: I've got a question for ya'll though. How do you order something you don't know how to pronounce? Just point to it and say 'I'll have this' or try to pronounce it and not care if you mangle it? Link to comment Share on other sites More sharing options...
serene56 Posted May 2, 2006 Author #25 Share Posted May 2, 2006 Just point to it and say 'I'll have this' or try to pronounce it and not care if you mangle it? thats about all there is to it. the waiter stands behind you to take your order. point and click..Ill have this and this and two of these.== and off he goes. lol if your waiter is good he will have it memorized. Link to comment Share on other sites More sharing options...
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