thecripcruiser Posted July 4, 2006 #1 Share Posted July 4, 2006 Hi, Does any one know where I can see a menu for the carnival Legend supper club? Cruising 8- 16-from NYC thanx shirl Link to comment Share on other sites More sharing options...
derf5585 Posted July 4, 2006 #2 Share Posted July 4, 2006 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 Link to comment Share on other sites More sharing options...
derf5585 Posted July 4, 2006 #3 Share Posted July 4, 2006 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 Link to comment Share on other sites More sharing options...
salty dingo Posted July 4, 2006 #4 Share Posted July 4, 2006 To all the frequent posters of menus ... can we simply post links to one of the hundreds of other posts with the same information? Sorry for the snide remark, I just had to get it out ... :D Link to comment Share on other sites More sharing options...
derf5585 Posted July 4, 2006 #5 Share Posted July 4, 2006 To all the frequent posters of menus ... can we simply post links to one of the hundreds of other posts with the same information? Are you talking to me? Link to comment Share on other sites More sharing options...
serene56 Posted July 5, 2006 #6 Share Posted July 5, 2006 To all the frequent posters of menus ... can we simply post links to one of the hundreds of other posts with the same information?:D I tried doing that it dont work. people want information on their ship they are sailing. They need to know that carnivals menus are fleetwide so if they see a menu for the COnquest its gonna be the same on the glory. Reading other boards-- like Princess --the menus are different on each ship. Derf--- that wasnt to you-- im sure it was about all the posts asking about menus. New people are registering all the time on cruisecritic and not reading the FAQs to learn about searching etc. Link to comment Share on other sites More sharing options...
Maryutah Posted July 5, 2006 #7 Share Posted July 5, 2006 Thanks for posting, good information You know, the board moves so fast, it's hard to find posts - so whats the harm in posting again? :rolleyes: Link to comment Share on other sites More sharing options...
derf5585 Posted July 5, 2006 #8 Share Posted July 5, 2006 to learn about searching etc. What are you trying to put me out of my job? Link to comment Share on other sites More sharing options...
serene56 Posted July 5, 2006 #9 Share Posted July 5, 2006 What are you trying to put me out of my job? just a tad-- but i like your posts.. Link to comment Share on other sites More sharing options...
cruise-a-lot Posted September 12, 2006 #10 Share Posted September 12, 2006 Originally Posted by salty dingo To all the frequent posters of menus ... can we simply post links to one of the hundreds of other posts with the same information? Salty, that was so rude I hope you only get one lobster on your next cruise and an abundance of crabs Cruise-a-Lot Link to comment Share on other sites More sharing options...
Leo Jay Posted September 30, 2006 #11 Share Posted September 30, 2006 Salty, that was so rude I hope you only get one lobster on your next cruise and an abundance of crabs Cruise-a-Lot ROTFLMTO! :D Link to comment Share on other sites More sharing options...
derf5585 Posted September 30, 2006 #12 Share Posted September 30, 2006 Salty, that was so rude I hope you only get one lobster on your next cruise and an abundance of crabsCruise-a-Lot If one gets twin lobster tails make sure they come from the same mother. If I was a lobster I would hightail it out of Maine To go as fast as possible, especially in fleeing: hightailed out of town. from http://www.answers.com/topic/hightail Link to comment Share on other sites More sharing options...
suzy1212 Posted September 30, 2006 #13 Share Posted September 30, 2006 Maybe Cotton can help me out here. She was on the Conquest last week too and went to the Point. They offered us a choice of menus. There was another one besides the one posted here several times. I don't remember much about the other one because we all ordered off the normal one. The other one was a 7 course meal. You picked one of two starters, one of two something else (another starter or soup?), between one of two salad choices, and then I think the last 4 items were automatic. You got them all. I think this is very new and possibly not in all supper clubs. I hope someone else recently on the Conquest can help. :confused: Link to comment Share on other sites More sharing options...
serene56 Posted September 30, 2006 #14 Share Posted September 30, 2006 The other menu is a tasting menu- it was put in place this year when the menus changed. When you make your reservations you should be asked to look at both menus.. and when you are seated both menus are listed. You can not order from both -only one. The both menus are listed on all ships with the Supper clubs Link to comment Share on other sites More sharing options...
crusinpsychRN Posted October 20, 2006 #15 Share Posted October 20, 2006 We really need to start a derf Cruise Critic cruise!! What a trip! Link to comment Share on other sites More sharing options...
derf5585 Posted October 22, 2006 #16 Share Posted October 22, 2006 We really need to start a derf Cruise Critic cruise!! What a trip! As you probabbly don't know I am a shy intoverted person in person. Derfette is the outgoing better half. I am a regular jekyll and hyde and I do hide. Link to comment Share on other sites More sharing options...
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