cassidyk Posted July 22, 2006 #1 Share Posted July 22, 2006 I have heard that once lobster is served on formal night (which in our case I believe is the second night, Mariner eastern itinerary) that you can order it on any subsequent night even if it is not on the menu. Can anyone verify if this is true? Thanks in advance! Link to comment Share on other sites More sharing options...
Guest TRACKER1 Posted July 22, 2006 #2 Share Posted July 22, 2006 I have heard that once lobster is served on formal night (which in our case I believe is the second night, Mariner eastern itinerary) that you can order it on any subsequent night even if it is not on the menu. Can anyone verify if this is true? Thanks in advance! I havent Heard that! Ask the Maitre -D and also on lobster night tell your Head Waiter the night before that you would like extra Lobster Tails and I bet he will accomadate you since as everyone knows they arent bigger than your Palm of your hand and I have a Hearty appetite!Winking! Link to comment Share on other sites More sharing options...
LAKaye Posted July 22, 2006 #3 Share Posted July 22, 2006 I have not heard that either. It is true that other items, such as escargot, can be requested every night.... I can't tell if you have sailed on RCI before or recently. Lately, the small lobster tail is served with shrimp on the same plate called Fisherman's Platter. It is indeed unremarkable. I love lobster, especially fresh Maine lobster. This is not at all what you will see on board, and I haven't bothered lately ordering any extras or doubles on this lobster. You can get better at home. Leslie Link to comment Share on other sites More sharing options...
shaqtime32 Posted July 22, 2006 #4 Share Posted July 22, 2006 ive never heard that before. Lobster is usually on the last night. not formal night... Link to comment Share on other sites More sharing options...
cruislovin Posted July 22, 2006 #5 Share Posted July 22, 2006 RCCL has always had lobster on one of the formal nights, usually the last one - unless this has changed very recently. They only serve it in the dining room, not the Windjammer. Link to comment Share on other sites More sharing options...
CruiseGuy76 Posted July 22, 2006 #6 Share Posted July 22, 2006 I have heard that once lobster is served on formal night (which in our case I believe is the second night, Mariner eastern itinerary) that you can order it on any subsequent night even if it is not on the menu. Can anyone verify if this is true? Thanks in advance! Hey, Cassidy. I am also sailing on the Mariner Eastern Caribbean itinerary on August 6th of this year. I read on someone's post that lobster had been served on the last formal night of the cruise. I think the formal nights for the Mariner Eastern Caribbean are Monday and Friday. I think they do this because on Sunday night (departure) some people don't have their luggage yet, so they go casual, and on Saturday night, people have already packed everything up for the next morning debarkation. I could be completely wrong on these, but so far, that's what I've heard and read from other people's posts. Hope this helps! Which sailing are you going on? CruiseGuy76:D Link to comment Share on other sites More sharing options...
99florida Posted July 22, 2006 #7 Share Posted July 22, 2006 I'm sure that if you request it the night that it is offered and it's available they will give it to you the following night(s). I did so for our young son with the Fillet Migon. He loves it and does not waste. Bake potatoe and a couple of ears of corn and he's good to go! We also have shrimp cocktail every night after the first night. Just ask. Motto: What you don't ask you don't get! Have a blast! Link to comment Share on other sites More sharing options...
Guest TRACKER1 Posted July 22, 2006 #8 Share Posted July 22, 2006 I have not heard that either. It is true that other items, such as escargot, can be requested every night.... I can't tell if you have sailed on RCI before or recently. Lately, the small lobster tail is served with shrimp on the same plate called Fisherman's Platter. It is indeed unremarkable. I love lobster, especially fresh Maine lobster. This is not at all what you will see on board, and I haven't bothered lately ordering any extras or doubles on this lobster. You can get better at home. Leslie Yeah But your not home! Grinning! Link to comment Share on other sites More sharing options...
Cruising89143 Posted July 22, 2006 #9 Share Posted July 22, 2006 I have not heard that either. It is true that other items, such as escargot, can be requested every night.... I can't tell if you have sailed on RCI before or recently. Lately, the small lobster tail is served with shrimp on the same plate called Fisherman's Platter. It is indeed unremarkable. I love lobster, especially fresh Maine lobster. This is not at all what you will see on board, and I haven't bothered lately ordering any extras or doubles on this lobster. You can get better at home. Leslie I agree that the lobster is not that good. I have found that both Carnival and RCI do not have good lobster. Small frozen tails that are usually mushy and tough. No thanks!!!!!!:) Link to comment Share on other sites More sharing options...
premiumrican Posted July 22, 2006 #10 Share Posted July 22, 2006 The last few RCL cruises i been on Navigator and Adventure, lobster wasn't served on any of the formal nites. It was actually served during the week and it was in what they called the Fisherman's Platewhich included both Lobster and shrimp. Link to comment Share on other sites More sharing options...
UCF_Cruiser Posted July 22, 2006 #11 Share Posted July 22, 2006 Hey, Cassidy. I am also sailing on the Mariner Eastern Caribbean itinerary on August 6th of this year.CruiseGuy76:D CruiseGuy, I am on that sailing, too! 2 weeks to go! (have you signed up for meet and mingle?) Link to comment Share on other sites More sharing options...
cassidyk Posted July 23, 2006 Author #12 Share Posted July 23, 2006 This will be our first cruise on RCI (cruised previously on Carnival, Celebrity, and Disney) so I am basing the info about the lobster formal night (which you are correct is not served on its own but in the "Fisherman's platter) on a post by DonnaK back in June that I have copied and pasted below. I was assuming that this was the correct order of menus and formal nights but if anyone has different info please share as I am trying to determine which night we want to skip the main dining room and go to Chops. I really hate to hear that the lobster has been disappointing. I love lobster and was pleased with it on both Celebrity and Disney so I was really looking forward to it on this cruise. Originally posted by DonnaK: The original poster didn't put the menus on a website, so I just copied what he provided into a word domument, which I'll cut and paste here. They are supposed to be the same for all Voyager-class 7 day day cruises, but some people hwew have commented that the days aren't always in this order. Oh well...it'll still give you a good idea and whet your appetite. NEW Menu 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 NEW Venetian Feast (3rd night) 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 New Crown and Anchor Menu (4th night) 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 Porch Chop – with cranberry apple relish, scalloped potatoes, sautéed seasonal vegetables New Caribbean Night Menu (5th night) 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 (6th night) 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 NEW 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...
teeburd Posted July 23, 2006 #13 Share Posted July 23, 2006 Geez...now I am so hungary...got to see if DH will take me out to dinner tonite, my cooking just isn't going to cut it!:D Link to comment Share on other sites More sharing options...
cb at sea Posted July 23, 2006 #14 Share Posted July 23, 2006 When there have been 2 formal nights, the 2nd night is when lobster is served. In the past, the lobster was wonderful. Our last cruise in April, the lobster tails were so tiny, I thought it was a large prawn! I feel the quality of food has declined over the last couple of years. I have to say, I was most disappointed in the whole dining experience on the Brilliance Panama cruise. I hope it was just this one ship, but I fear it is cruiseline wide. Link to comment Share on other sites More sharing options...
pcur Posted July 23, 2006 #15 Share Posted July 23, 2006 OMG do those menus look fablous, or what??!!!! I just ate dinner and I'm salivating....:D :D Link to comment Share on other sites More sharing options...
acttx Posted July 23, 2006 #16 Share Posted July 23, 2006 When there have been 2 formal nights, the 2nd night is when lobster is served. On our recent Navigator cruise (beginning of July), lobster was served on Wednesday. Formal nights were Sunday and Thursday (the two "sea" days). Link to comment Share on other sites More sharing options...
Merion_Mom Posted July 23, 2006 #17 Share Posted July 23, 2006 I would have said that RC's lobster tails were ok, not great, but ok. (once they were less than ok, a couple of times they were a little better than good). But now, I have to say............Princess' lobster tails were EXCELLENT. RC's just can't hold a candle to 'em. Sowwy.:( Link to comment Share on other sites More sharing options...
pmshirl Posted July 23, 2006 #18 Share Posted July 23, 2006 I think Rc lobsters are good. I also feel that the food on RC is Way BETTER tasting and a better variety than PRINCESS food, along with the BUFFET. RC has their act together!!!!!!! Link to comment Share on other sites More sharing options...
LAKaye Posted July 23, 2006 #19 Share Posted July 23, 2006 On our recent Navigator cruise (beginning of July), lobster was served on Wednesday. Formal nights were Sunday and Thursday (the two "sea" days). On our May Empress cruise as well, the Fisherman's Platter was on the menu on a regular night, not a formal night, and towards the end of the week, not early on. Leslie Link to comment Share on other sites More sharing options...
ghadler Posted July 24, 2006 #20 Share Posted July 24, 2006 We were on Mariner this last Feb. and I remember, specifically, that lobster was served on sixth night of seven-day cruise and it was not a formal night. We were late getting back for main seating due to an excursion. That is why it sticks in my mind, because we broke our necks trying to get there in time. Link to comment Share on other sites More sharing options...
Lyncruiser Posted July 24, 2006 #21 Share Posted July 24, 2006 We've cruised many times on RCCL and always found the lobster tails to be tasty. But, it ain't Maine lobster! Link to comment Share on other sites More sharing options...
Nliedel Posted July 24, 2006 #22 Share Posted July 24, 2006 One they're out, they're out and they run out on formal night frequently. Link to comment Share on other sites More sharing options...
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