Question

[ready2sail40]

Does anyone know the prices to eat at Chops and portfino? i see that the portfino is 20.00 svs fee, is that per person and then do you have to pay for the food too? Can someone help?

 

Thanks.

[buelah111]

I haven't sailed RCI yet, but my understanding is the specialty dining is handled pretty much the same across the board. The $20 is a per person cover charge, then the only add-ons above that will be drinks, just the same as in the diningroom. Hope that helps!

[Sue L]

the 20$ is per person which includes all the food and technically the tip, though we always add some because it is so wonderful. You will pay for any drinks or wine just like in the dining room. The food and service are amazing.

[dmndlil]

Does anyone know the prices to eat at Chops and portfino? i see that the portfino is 20.00 svs fee, is that per person and then do you have to pay for the food too? Can someone help?

 

Thanks.

 

 

The $20.00 service fee is per person and covers your food. I have heard it said that that amount covers the tip too...but when we ate at Chops last Feb on the Serenade... we gave extra. The only items you actually "Pay" for are your beverages. Enjoy! The restaurant is wonderful and worth every penny of the $20 fee and the extra tip.

[threeofus]

Yes great food.....very nice atmosphere! You will feel as though you are dining at a very nice restaurant.

Go and enjoy and as others have posted....it is worth every penny.

[ready2sail40]

does anyone have a copy of the menu for chops or portfino? I would love to see them. Thanks so much for input.

[cb at sea]

That $20.00 per person includes tip. Some feel the service is so good, that extra tip is warranted. It's totally up to you! You're paying $40.00 for the 2 of you--you decide!

[Sue L]

does anyone have a copy of the menu for chops or portfino? I would love to see them. Thanks so much for input.

 

 

Here is Portofino Menu

 

Appetizers, Soups, Salads

 

Carpaccio Con Scaglie Di Parmigiano- Thinly sliced seared tenderloin with a salad of shaved fennel, argula and sun-dried tomatoes, finished with lemon-infused olive oil and roasted pine seeds

 

Sformato Al Formaggio Caprino, Insalatina Di Campo E Funghi Trifolati Profumati Al Tartufo- Warm double baked goat cheese souffle served on a bed of forest mushrooms with crisp garden greens, sage-infused cream and drizzled with truffle oil

 

Risotto Ai Gamberetti- Tiger shrimp sauteed with fresh herbs on a bed of creamy saffron risotto

 

Insalata Caprese- Vine ripened yellow and red teardrop tomatoes with baby broccocini, basil, and red onion

 

Zuppa Lagunare Agli Asparagi E Filetti Di Trota Affumicata- Cream of asparagus with julienne-smoked river trout

 

Zuppa Fredda Di Pomodori E Peperoni Dolci Con Capesante Ed Avocado- Chilled plum tomato and pepper soup with seared scallops and avacado

 

Zuppa Del Giorno- Soup of the day

 

Insalata Di Pere E Gorgonzola- Mesclun greens, crumbled Gorgonzola cheese, slices of crip pears and roasted candied walnuts served with house dressing

 

Insalata All Cesare- Romaine lettuce with shaved parmesan, herb croutons, and traditional dressing. Prepared a la minute in the dining room

 

Pasta

 

Penne D'angelo, Salsa Di Pomodoro San Marzono Con Prosciutto Crudo E Basilico- Penne pasta with vine-ripened tomoatoes, prosciutto, fresh basil, and shaved Parmesan cheese

 

Pappardelle Mantecate Con Crema Marscaponem, Funghi Arrosto E Timo- Ribbon pasta with roasted mushrooms and fresh thyme, lightly tossed in a marscapone cream sauce

 

Spaghetti All'arargosta E Mazzancolle- Chunks of lobster, roasted zucchini, and garden peas, with a piquant lobster basil sauce

 

Main Courses

 

Gamberoni Cotti In Padella Al Profumo Di Mare- Tiger shrimp, roasted garlic and fresh herbs, served on a bed of grilled asparagus and baby vegetables

 

Saltimbocca Alla Romana- Thinly sliced veal wrapped with fresh sage abd prosciutto, pan-friend with porcini mushrom risotto and Marsala jus

 

Filetto Di Manzo Alla Piastra- Girlled North American beef tenderloin on creamy truffle mashed potatoes, roasted and carmelized garlic and seasonal vegetables

 

Filetto Di Tonno Ai Ferri Marinato Con Succo Di Limone Ed Olio Extra-Vergine D'Oliva- Olive oil and lemon marinated tuna steak with grilled fennel and chili-tomato compote

 

Scaloppa Di Pollo Alla Parmigiana, Salsa Di Pomodoro E Pesto Alla Genovese- Corn-fed chicken, baked with eggplant and mozzarella, with an herbed potato cake and Ligurian tomato-pesto sauce

 

Filetto Di Halibut "Ippoglosso" Alla Piastra- Grilled fillet of Atlantic halibut on wilted baby spinach, with lobster ravioli and roasted purple onions, sun-dried tomato confit and basil oil

 

Desserts

 

Torta Al Cioccolato Gianduia E Mandorle Con Crema Al Caramello E Gelato Al Caffe Espresso- Flourless gianduia chocolate cake, served with semi-whipped espresso cream

 

Tiramisu Alla Portofino- A traditional favorite, with crushed marinated rasperries

 

Rollo Di Neve Meringata Alla Nocciole Tostate Ripieno Con Panna Profumata Al Frangelico, Crema Al Caffe- Roasted hazelnut meringue on mixed forest berries with Frangelico sabayon

 

Pannacotta Alla Veneziana con Agrumi Profumati Alla Menta- Buttermilk panna cotta with a refreshing minted citrus salad

 

Tartufo Di Cioccolato Bianco Al Latte Con Fragole- White chocolate truffle cake with vintage balsamic vinegar, tossed strawberries

 

Cheeses

 

Scelta Di Formaggi Assortiti- A samping of Italian cheeses

 

 

 

Here is Chops Menu

 

Appetizers

 

Shrimp Cocktail- Served with traditional American cocktail sauce

 

Maryland crab cake- Succulent crabmeat bound with herbs and vegetables, lightly breaded, sauteed golden brown, served with poblano aioli

 

Portobello caps- Marinated with garlic and olive oil, grilled, served with roasted red bell peppers, goat cheese crostini and a balsamic reduction

 

Cheese 'n' onion soup- Gruyere cheese tops this hearty favorite

 

New England clam chowder- A creamy, flavorful soup topped with oyster crackers

 

"Chops' Salad"- Seasoned greens, red and yellow tomoatoes, mushrooms and artichoke hearts

 

Beekfsteak Tomato- Tomato and red onion slices sprinkled with Roquefort cheese

 

Traditional Caesar- Romaine lettuce with shaved Parmesan herb croutons and Caesar dressing

 

Followed By

 

Prime rib of beef- Crusted with our Royal Culinary Collections spices, roasted and sreved with natural pan gravy

 

Filet Mignon- 10 ounces of a thick and flavorful cut from the tenderloin

 

Small Filet Mignon- 7 ounces of a thick and flavorful cut from the tenderloin

 

Chops signature New York striploin steak- 10 ounces of your all-time favorite, enhanced by the slightly sweet taste of mesquite smoke seasoning

 

Veal chop- 10 ounces, tender and tasty, broiled and served on the bone

 

Colorado lamb chops- Two large double-rip chops, crusted with Dijon mustard and our Royal Culinary Collections blend of seasonings

 

Royal pork shank- Braised in a delicious balsamic BBQ sauce

 

Rotisserie chicken- Marinated in our Royal blend of spices

 

Mesquite grilled salmon- A center-cute fillet enhanced by the sweet hint of mesquite-smoked seasoning

 

Sides and Vegetables

 

Baked Idaho potato

Home fried potatoes with sauteed onions

Mashed potatoes

Creamed spinach

Steamed asparagus

Sauteed mushrooms

Fried onion rings

Rice pilaf

 

To End the Feast

 

Chocolate mud pie- Our version of this regional Mississippi favorite

 

Apple pie a la mode- Slices of Golden Delicious apples baked in a double-crust pastry, topped with vanilla ice cream

 

Chops raspberry cheesecake- Luscious cake with fresh raspberry coulis

 

Warm Brioche pudding- Made with cubed brioch, cognac-macerated raisins and orange zest custard, served with warm caramel-bourbon sauce

[ready2sail40]

wow thanks for the great reply. cant wait