lynn m Posted June 10, 2006 #1 Share Posted June 10, 2006 My husband and I are on the 9 night out of Bayonne to the eastern Caribbean this year. Can anyone help me with the menus? Or the compass, if anyone has been on this cruise and can post either one of these I would really appreciate it. We also are bringing our children, so If you can post anything for the children activities that would be great too. Thanks Link to comment Share on other sites More sharing options...
Optifire Posted June 10, 2006 #2 Share Posted June 10, 2006 We need to know which ship you will be on before we can help you. :) Link to comment Share on other sites More sharing options...
KarinaGW Posted June 10, 2006 #3 Share Posted June 10, 2006 If they're on a 9-niter out of Bayonne this fall, it's the Explorer. I'm wondering which one...I'll be on the 9/22 sailing. Anyway, if you follow this link it'll give you an idea of the kid's activities (and the compasses) on Voyager (Explorer's sister ship) a couple years back. Obviously they won't be identical, but it might give you some insight: http://cafekarina.org/cruise/scans.html Link to comment Share on other sites More sharing options...
cruznsugs Posted June 10, 2006 #4 Share Posted June 10, 2006 This is a menu from a 7 night ....I'm trying to remember what's missing and all i can think of is the filet of beef. But this is very a good start for you. The menus listed on Cruiseclues are very outdated so i wouldn't use them as a guide. We will be doing the 9 night on Explorer too. can't wait. Bon Voyage (first night) Starters Melon and Mango – Drizzled with ginger syrup Smoked Fish Tapenade – Smoked fish, onions, capers, fresh herbs, served with crostini coulis Vidalia Onion Tart – sweet onions and gruyere cheese baked in pastry with red pepper 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 – Garnished 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 Rib – 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 Formal night (2nd night) Starters Sun Ripened Pineapple - Sliced Pineapple, Sun dried apricot ricotta and black pepper Citrus 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 crunchy 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 Venetian Feast 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 mint 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 Crown and Anchor Menu Special Salad Focaccia and Tomato Salad for the table – crusty focaccia, 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 – Fragrant 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 couscous 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 Pork Chop – with cranberry apple relish, scalloped potatoes, sautéed seasonal vegetables Caribbean Night 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 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 Feast of Nations 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 _____________ 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...
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