DaveFr Posted May 21, 2006 #1 Share Posted May 21, 2006 The friends we are cruising with in November on our TA recently returned from the April Hawaii cruise on the Summit. They brought me a copy of the A la Carte ($30 per person) and Exceptionnel ($57.95 per person) Menus from the Normandie Restaurant on the Summit. The menus at the specialty restaurants on all the M-Class ships are supposed to be identical. I've shown the included wine pairings for the Menu Exceptionnel. For French purists, the menu included appropriate accent marks but I left them out for ease of entry and because I was too lazy to spend the time to enter them :D A LA CARTE MENU STARTERS VELOUTE DE HOMARDA creamy lobster broth SOUPE AUX POIVRONS ROTIS ET MOZZARELLAA tangy full-flavored tomato and red pepper soup SALADE CESARA classic; tossed and served at your table TARTARE DE SAUMON ET THON EN TIMBALETimbale of tartare of fresh salmon and tuna seasoned with herbs,sherry vinegar and olive oil CAILLE FARCIE GELEE AU PORTO, SAUCE BOIS BOUDRANBreast of quail stuffed with a forcemeat of veal, chicken and pork,accompanied by a warm confit of the legs TIAN DE LEGUMES AU COULIS DE TOMATEA composition of tomatoes, artichokes, eggplant, Zucchini and wildmushrooms in a unique presentation CUISSES DE GRENOUILLE AU CHABLISTender frog legs served in Chablis wine sauce, garnished with oyster mushrooms SOUFFLE AU FROMAGE DE CHEVRE, COULIS DE TOMATEDelicate warm goat cheese souffle served with a creamy sauce and tomato coulis ESCALOPES DE FOIE GRAS, SAUCE CITRUSPan-fried minute foie gras presented with a fruity sauce and garnished withorange segments MAIN COURSES NAVARIN DE SEBASTE D'ALSKAYellow-eye Rockfish with a lightly textured and mild-flavored meatbaked in an Alaskan amber beer sauce SOLE DE DOUVRE MEUNIEREOne of the finest European fish, slowly cooked in lightly browned lemonbutter, sprinkled with parsley SCAMPI FLAMBESPrawns, wrapped in pancetta, flamed in Armagnac and platedon a bed of rocket leaves COQUILLES SAINT-JACQUES ET HOMARD ORIENTAL,SERVIS AVEC SAUCE HOMARDINEPan-seared scallops and lightly cooked lobster tail complemented by a lightly spiced sauce sented with Cognac on a buttered pak choi MILLEFEUILLE DE LEGUMES GRILLES AVEC COULIS DE TOMATEDelicate layers of puff pastry and grilled vegetables and enhancedwith coulis of tomato seasoned with fresh basil FRICASSEE DE POULET AU PAPRIKA ET RELEVE A LA MOUTARDEPan-fried pieces of farm chicken flavored with paprika and mustard MAGRET DE CANARD AVEC ANANAS ROTI ET CONFIT DE CITRONPan-fried breast of duck garnished with thin slices of pineapple and lemon confit COTE DE VEAU NORMANDETender milk-fed veal chop delicately sauteed with a light Calvados sauce CARRE D'AGNEAU EN CROUTERack of lamb coated with mushroom duxelles wrapped in puff pastryand baked until golden CHATEAUBRIAND (2 personnes)Center-cut beef tenderloin grilled to your prefence, sliced into delectableportions and garnished with fresh duck liver "Foie Gras", sauce Perigourdine or Bearnaise with a complement of selected vegetables CHEESE SELECTION DE FROMAGES FRANCAIS SERVIS AVEC RAISINS,POMMES ET PAIN AUX NOIXA selection of fine French cheeses served with grapes, apples and walnut bread DESSERTS SABAYON AU MARSALAA fluffy delicate Marsala-flavored sabayon SOUFFLE AU CHOCOLATThe most classic and well-known light souffle MOUSSE MASCARPONE DE CITRON AVEC UN SORBETSUCRE PARFUME AU BASILICRefreshing lemon mousse on a crisp shortbread accompanied by freshly churned sorbet GANACHE RICHE AU CHOCOLAT ET AL LA BANANE,CREME GLACEE A LA NOIX DE COCOA melting mousse of chocolate and banana complimentedwith an exotic coconut ice cream DESSERTS GOURMANDS PREFERES DE MICHEL ROUXA selection of six of Mr. Rous's mouth-watering desserts DUO DE CHOCOLAT ET DE CREME BRULEEA combination of two delicate flavors, chocolate and creme brulee SELECTION DE CREMES GLACEES ET SORBETSFreshly churned Ice Creams and Sorbets MENU EXCEPTIONNEL VELOUTE DE HOMARDA creamy lobster brothSemillon, White Vendimia, Murrieta's Well, Livermore Valley, 2000 or SOUPE AUX POIVRONS ROTIS ET MOZZARELLAA tangy full-flavored tomato and red pepper soupSauvignon Blanc, Delatite Winery, Victoria Australia, 2004 SOUFFLE AU FROMAGE DE CHEVRE, COULIS DE TOMATEDelicate warm goat cheese souffle served with a creamy sauce and tomato coulisSauvignon Blanc, Cakebread Cellars, Rutherford, Napa Valley, 2002 or ESCALOPES DE FOIE GRAS, SAUCE CITRUSPan-fried minute foie gras presented with a fruity sauce and garnished withorange segmentsPiesporter Goldtropchen Riesling, Spatlese, Leonard Kreusch, 2003 GRANITE DE FRUIT DE LA PASSION AU RUM BLANCA delightful refreshing intermezzo of Granite of passion fruit and white rum FILET DE SOLE SOUFFLE MOUSSE D'HOMARDFilets of sole filled with a light lobster mousse gently poached and served with a mandarin sauceChardonnay, Mersault, Louis Jadot, Burgundy, 1998/2001 or CARRE D'AGNEAU EN CROUTERack of lamb coated with mushroom duxelles wrapped in puff pastryand baked until goldenChateau Monbousquet, Grand Cru, 2001 ASSIETTE DE TROIS FROMAGES SERVIS AVEC RAISINS, POMMES ET PAIN AUX NOIXA selection of three cheeses served with grapes, apples and walnut breadFonseca "Late Bottled Vintage Port" SOUFFLE AU CHOCOLATThe most classic and well-known light souffleRoyal Tokaji Blue Label 5 Puttonyos or DESSERTS GOURMANDS PREFERES DE MICHEL ROUXA selection of six of Mr. Rous's mouth-watering dessertsMuscat de Beaume de Venise, M. Chapoutier, Rhone Valley, 2000 CAFÉ ET PETITS FOURSCoffee and Petits Fours After typing up these menus, I'm getting very hungry and can't wait until November to sample some of the dishes. They sound great. Link to comment Share on other sites More sharing options...
shofer Posted May 22, 2006 #2 Share Posted May 22, 2006 We have eaten there twice and I would go back in a heartbeat. The goat cheese souffle was out of this world. Be prepared to eat a lot as the portions are larger. The Lamp chops Wellington style were 3 good sized chops. I tried the Michel Rous gourmand desserts and they were larger than I thought they would be and couldn't finish it. The Caesar salad is made tableside and they describe each ingredient as they add it. My cousin heard them say "anchovy paste" and refused to eat it after she had ordered it. We decided to try the "wine-tasting" menu next time. I will not eat all day before I go there again. Link to comment Share on other sites More sharing options...
Rare cruzin4us Posted May 22, 2006 #3 Share Posted May 22, 2006 now I'm hungry........... Link to comment Share on other sites More sharing options...
naked Posted May 22, 2006 #4 Share Posted May 22, 2006 Dave: When you get on board, go straight to the Specialty Restaurant and book a reservation for the first night. They typically have only 12-40 guests all evening long on the first night the you will enjoy the experience. Link to comment Share on other sites More sharing options...
DaveFr Posted May 22, 2006 Author #5 Share Posted May 22, 2006 Dave: When you get on board, go straight to the Specialty Restaurant and book a reservation for the first night. They typically have only 12-40 guests all evening long on the first night the you will enjoy the experience. Thanks for the information. Our friends also mentioned dining in the Specialty Restaurant the first night. Link to comment Share on other sites More sharing options...
Jarronwood Posted November 7, 2006 #6 Share Posted November 7, 2006 If you go to the Speciality Restaurant on the first night, you miss out on meeting your table guests though. For me I think I would try and book that restaurant when the next day is a sea day, since if we partake of the wine pairings, I am not sure I will be able to get out of bed the next day. Link to comment Share on other sites More sharing options...
signman Posted November 7, 2006 #7 Share Posted November 7, 2006 Anyone have the menu for Murano's on Century? Link to comment Share on other sites More sharing options...
Lsimon Posted November 7, 2006 #8 Share Posted November 7, 2006 On the Connie the menu was a bit different. I beleive they have been changing these menu's a little more often and/or may have a few different menu's they cycle through. For example on the Connie last Saturday we had Steak Diane (wonderful!) but no Chateaubriand. Some other dishes were different as well. Link to comment Share on other sites More sharing options...
LustforLife Posted November 8, 2006 #9 Share Posted November 8, 2006 I was wondering why the Menu Exceptionnel on Century is so much higher than the other ships (over 100.PP). I forget the exact amount but it was much higher. I think that is absurd if the other ships are only charging what the original poster stated. Link to comment Share on other sites More sharing options...
templed Posted November 8, 2006 #10 Share Posted November 8, 2006 The second menu is more expensive because the wine is included on every course.... so... it's $30 +$57.95 pp.... and they prefer that everyone at the table is doing the Menu Exceptionnel... Link to comment Share on other sites More sharing options...
johninwpa Posted November 8, 2006 #11 Share Posted November 8, 2006 Visited Specility Dining twice last week on Infinity. Menu was a little different. Steak Diane and Salmon were on menu. Agree goat cheese souffle was excellent. Book early to get your prefernce. Catain Club members can reserve for 1 evening starting 60 days before departure. Link to comment Share on other sites More sharing options...
flagger Posted November 8, 2006 #12 Share Posted November 8, 2006 BTDT Chocolate Souffle was not for our liking. Loved the Lemon Mousse. Steak Dianne was wonderful Goat Cheese Souffle was underdone one night, better the second. Link to comment Share on other sites More sharing options...
Olive Posted November 8, 2006 #13 Share Posted November 8, 2006 Have never had a bad experience with the goat cheese souffle (I will be sorely disappointed if it isn't up to par this time), but I have had the chocolate souffle four times so far, and once it was just not good. Terribly overcooked and dry, which was a shame. I didn't ask them to bring another, since it probably would have taken quite awhile to make another one. Also, the service was so gracious that I really didn't want to offend! If anyone has the Murano menu specifically, I would love a peek, since I know there seem to be changes from ship to ship. Thanks! Link to comment Share on other sites More sharing options...
Quendryth Posted November 8, 2006 #14 Share Posted November 8, 2006 Dave Am I reading this right? There are only 2 Main Entrees on the Exceptional Menu? Fish & Lamb? If so, that hardly seems like a deal to me with the extra $58.00 for a glasss of wine with each course. If I am reading it wrong please advise where the other entrees are listed. Thanks. Q Link to comment Share on other sites More sharing options...
Drew B Posted November 8, 2006 #15 Share Posted November 8, 2006 I was disappointed in the goat cheese souffle, but it was probably a matter of expectation. When I hear the word "souffle", I think light and airy. The goat cheese souffle is dense and heavy and not at all what I would call a "souffle". Perhaps another word - custard, perhaps - would be more appropriate... Link to comment Share on other sites More sharing options...
DaveFr Posted November 8, 2006 Author #16 Share Posted November 8, 2006 Dave Am I reading this right? There are only 2 Main Entrees on the Exceptional Menu? Fish & Lamb? If so, that hardly seems like a deal to me with the extra $58.00 for a glasss of wine with each course. If I am reading it wrong please advise where the other entrees are listed. Thanks. Q Q, Unless pricing has changed very recently, the poster who said that the charge for the Exceptional Menu was $30 + $57.95 = $87.95 pp was not correct. On the Millennium, the a la carte menu costs $30 and the Exceptional Menu costs an additional $27.95 for a total of $57.95. The Exceptional Menu limits each course to two choices. I don't know if substitutions are allowed. The a la carte menu is a four-course menu. The Exceptional Menu has six courses plus five glasses of wine. I believe the portion size of each course on the Exceptional Menu is smaller. Hope this helps. See you on the TA. Link to comment Share on other sites More sharing options...
Quendryth Posted November 8, 2006 #17 Share Posted November 8, 2006 Q, Unless pricing has changed very recently, the poster who said that the charge for the Exceptional Menu was $30 + $57.95 = $87.95 pp was not correct. On the Millennium, the a la carte menu costs $30 and the Exceptional Menu costs an additional $27.95 for a total of $57.95. The Exceptional Menu limits each course to two choices. I don't know if substitutions are allowed. The a la carte menu is a four-course menu. The Exceptional Menu has six courses plus five glasses of wine. I believe the portion size of each course on the Exceptional Menu is smaller. Hope this helps. See you on the TA. Thanks, Dave for clearing this up! We have reservations made for the Olympic DR but I think we will stay with just ordering a cocktail or two! Besdies I want to have more than 2 choices for the main entree! See you soon - about 16 days! Whoo hoo! Faith:D :D Link to comment Share on other sites More sharing options...
Drew B Posted November 9, 2006 #18 Share Posted November 9, 2006 Thanks, Dave for clearing this up! We have reservations made for the Olympic DR but I think we will stay with just ordering a cocktail or two! Besdies I want to have more than 2 choices for the main entree! See you soon - about 16 days! Whoo hoo! Faith:D :D If you go with the regular menu (rather than the wine-pairing "menu exceptional"), you will have many more choices for main entree. You can always order whatever wine you like rather than going with the pairings. Link to comment Share on other sites More sharing options...
Quendryth Posted November 9, 2006 #19 Share Posted November 9, 2006 If you go with the regular menu (rather than the wine-pairing "menu exceptional"), you will have many more choices for main entree. You can always order whatever wine you like rather than going with the pairings. Thanks, Drew. I guess all of you have been "around the pike" so I value your experience. I appreciate you taking the time to respond. :D :) Faith Link to comment Share on other sites More sharing options...
templed Posted November 9, 2006 #20 Share Posted November 9, 2006 Color me corrected... but... I that's what I understood it to be when I was in Oceanliners... (learn something new each day....) Link to comment Share on other sites More sharing options...
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