Scarlett's on Valor

[Rotnkid49]

33 days and counting!! Cant wait for 7/2 when we board the Valor. Just wondering if anyone knows if it is possible to make reservations for Scarlett's before the cruise. Would love to do it now so we can hopefully get the day & time we want.

[imacruzinma]

However, I don't think you'll have a problem if you stop at the reservations desk in the lobby right when you board. It's one of the first table's you will see in the Atrium so just stop by and make your reservation before you even head to your cabin.

[silentbob007]

Just do it when you board or call when you get to your room.

[Rotnkid49]

Thanks for the info. Will do when we board.

[bettycrocker]

Has anyone ever eaten at Scarletts on the first or last night and do you think it's a good idea?

One the first night..I don't want the dining room staff to think their being avoided.

Last night..might interfere with packing or something I'm not thinking of.

 

DH wants to eat there every night. I think we'll probably do two nights.

[derf5585]

This is a menu for 19 Oct 2004 for "Nick and Nora's Supper Club" on the Carnival Miracle.

 

My wife Derfette had the Veal Chop

And I had the Porterhouse Steak

 

We both felt it was well worth the additional charge.

 

Starters

 

TRIO OF ESCARGOTS

Baked in Brioche, Wrapped in Rice Paper and Classic Bourguignonne

 

BEEF CARPACCIO

Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese Marinated Mache Lettuce

 

SUSHI PLATTER

Ahi Tuna, Shrimp and Unagi with Pickled Ginger and Wasabi

 

ICED RUSSIAN CAVIAR

1 oz. of Sevruga Caviar with Traditional Condiments and Buckwheat Blinis An Extra $29.00 Charge will Apply

 

SHRIMP COCKTAIL

Colossal Black Tiger Prawns with American Cocktail Sauce

 

NEW ENGLAND CRAB CAKE On Roasted Pepper Remoulade

 

LOBSTER BISQUE WITH VINTAGE COGNAC Fleuron and 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 Blue Cheese Dressing

 

Side Dishes

BAKED POTATO WITH TRIMMINGS

SAUTEED MEDLEY OF FRESH MUSHROOMS

YUKON GOLD MASH WITH WASABI HORSERADISH

SPAGHETTI WITH FRESH TOMATO SAUCE

GRILLED FRESH VEGETABLES IN SEASON

CREAMED SPINACH WITH GARLIC

 

Entrees

Our Steaks Are Hand Selected and Aged for 30 Days to Our Specifications. Carefully Handled and Perfectly Cooked.

 

BROILED NEW YORK STRIPLOIN STEAK

14 0Z. Of the Favorite Cut for Steak Connoisseurs

 

CLASSIC PORTERHOUSE STEAK

Combines the Full Flavor of the Strip Loin with the Tenderness of the

'Tenderloin

24 0Z. of the Best from Both Worlds

 

BROILED FILET MIGNON

9 OZ. for Ihe True gourmet

 

SURF & TURF

Seared Lobster Tail over Tomato Confit

Grilled Filet: Mignon over Cardamom Braised Carrots, Pumpkin Ravioli

 

ALASKAN KING CRAB CLAWS

Served Cold, with Drawn Butter and Roasted Pepper Remoulade

 

CHILEAN SEA BASS

Lobster Nage Braised Sea Bass over Young Spinach 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 Grade Milk-Fed Veal

 

Sauces Available

THREE PEPPERCORN SAUCE

WILD MUSHROOM SAUCE

SAUCE BEARNAISE

 

Desserts

WARM FLOURLESS CHOCOLATE CAKE

Served with Homemade Ice Cream

 

SYMPHONY OF MOUSSES

Dark and White Chocolate, Orange and Mocha

 

TRIO OF CREME BRULLEE

Served with Sugar Tuiles and phyllo cigar

 

FRESH FRUITS

Assembly of Tropical Fruits and berries in Season, Served with Homemade Sherbet

SELECTION OF INTERNATIONAL CHEESES

 

Beverages

FRESHLY BREWED COFFEE

 

Regular or Decaffeinated

 

TEA AND HERBAL TEAS

 

Dessert Wines

QUADY ELECTRA, CALIFORNIA $ 3. 75 WEISSER RIESLING, SOUTH AFRICA $5.75

 

After Dinner Drinks

GRAHAM'S SIX GRAPE 5.25 Dow's 20 YEAR TAWNY $9.95

Dow' S VINTAGE PORT, '85 $12.95

DE MONTAL ARMAGNAC SPECIAL RESERVE $8.75

HARDY, V. S . a. P . $5.75

HARDY, X. a . $9.50

CLES DES Ducs ARMAGNAC, V. S . a . P. 6.00

PINAR DEL RIO, GAUTIER x.a. 9.95

HENNESSY, X. a . 11.00

MARTELL CORDON BLEU 10.00

HENNESSY PARADIS 35. 00

COURVOISIER X. a. 11.00

REMY MARTIN LOUIS XI I I 95.00

[derf5585]

From "Serene56"

EVERy Supper club serves the same menu.

this is an updated menu as of February, 2006

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 mushroomsYukon 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.

2.

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 seasonserved with homemade sherbet

SELECTION OF INTERNATIONAL

[SJade565]

So how many choices do you get? Like, what if you see a few you like? Can you order more than one item from each list, like in the main dining room? [asking for my huband] :)

[*CruiseFan*]

Two weeks from today I will be eating in Scarlett's! We plan onmaking our reservations to coincide with Honduras and are both really excited!

 

Everyone said that you can actually even go to Scarlett's as soon as you board and pick your table :)

[Jenna1983]

Thanks for posting that info, Derf. I'm going to force my parents to go there one night on the cruise. It's $30, correct?

[swatts1]

We went to Scarletts last week on Saturday night. We had the 5:45 dinner seating and our ressies for Scarlett's were for 7:30. We had prepaid our tips but still wanted to give some additional money to our regular dining staff. We just ran up the the restaurant at the usual time, gave them the tips, and told them that we had a reservation at Scarlett's. It all worked out fine. I could be imagining it, but to me the food in the main dining room went down hill a little bit as the week progressed. We were glad that we did Scarlett's toward the end of the trip.

[salty dingo]

Here's what we did: upon boarding go to the Purser's desk. There they will have the menus for the main dining room for the entire week, and you may review them if you like. We wanted to go on a night that was not having something we really liked in the main dining room.

 

The Purser's desk called and made the reservation for us! We did not have to do anything at all, and we were very pleased with the service!

 

Scarlett's is truly an experience. It is quiet, refined, and unhurried. When we were there, the place did not appear to be full, so I really don't think you will have a problem making a reservation once you get on board.

[Rotnkid49]

Thanks Salty Dingo for the info. I will do what you suggested. I have read so many great reviews on Scarlett's I would hate to miss dining there. 31 days and counting

[SJade565]

What night of the cruise did everyone decide to go to Scarlett's?

[arigio]

33 days and counting!! Cant wait for 7/2 when we board the Valor. Just wondering if anyone knows if it is possible to make reservations for Scarlett's before the cruise. Would love to do it now so we can hopefully get the day & time we want.

 

 

I am getting married on the Valor on July 2nd. I was told that you can make reservations at Scarletts as soon as you board the ship.

[arigio]

I am getting married on the July 2nd Valor cruise. I was told that you can make reservations for Scarlets once you board the ship. Have a great time cruising.

[kelz66]

We booked as soon as we boarded at Scarlett's itself. :D

[silentbob007]

What night of the cruise did everyone decide to go to Scarlett's?

 

I made my reservations for the last night, which I normally wouldn't have done, but it happened to fall on Christmas Eve and was a present for my g/f at the time with whom I was traveling. I would not suggest the last night because a) you miss saying goodbye to your waitstaff in the dining room (formally ... I mean, we did tell them the night before that we wouldn't be back) and b) if you are doing standard debarkation, you have to put your luggage out at a certain time. Odds are you'll be wearing clothes to Scarlett's that you'll want to pack, meaning that a late reservation can make you feel a bit rushed to get back to the room.

[Chexmix]

Someone ask about ordering. You can order TWO of anything except the entree. You won't need the second entree and if you do there is addition $30 charge for it.

 

Here is my usual order there.

 

App: Shrimp Cocktail and Crab Cakes

 

House Salad or Ceasar (depends on the mood)

 

Surf & Turf or Lobster w/ two sides of creamed spinich

 

Then to top it off I do the chocolate desert. (I can't think of the name.) It had three different deserts in one.

 

Be prepared to be there 2 1/2 to 3 hours.

 

Some other favorites from my BF and family are any of the steaks especially the 24 oz. T-bone and all of the sauces.

 

We usually book on Tuesday night and Saturday night. Tuesday doesn't interfere with formal night and Saturday is a good way to end the trip. We of course tip our dining room waiters on Friday night and let them know which nights we will not be there so they don't think we are avoiding them.

[CruisingSGB]

Last week we went to Scarletts on Friday, the second formal night. It seemed like a good night to go since we didn't want to dress up more than twice during the week. To be honest, we were disappointed with Scarletts. It was very nice, be we didn't feel the food was that much better than in the dining room. Very good presentation though. I guess we thought Scarletts was a little too quiet. The staff was very attentive, but didn't smile, and we were used to the friendly conversation with our regular waiters. Scarletts was very empty the night we were there so I don't think you have to worry about making reservations before you get on the ship.