ready2sail40 Posted June 10, 2007 #1 Share Posted June 10, 2007 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. Link to comment Share on other sites More sharing options...
buelah111 Posted June 10, 2007 #2 Share Posted June 10, 2007 I haven't sailed RCI yet, but my understanding is the specialty dining is handled pretty much the same across the board. The $20 is a per person cover charge, then the only add-ons above that will be drinks, just the same as in the diningroom. Hope that helps! Link to comment Share on other sites More sharing options...
Sue L Posted June 10, 2007 #3 Share Posted June 10, 2007 the 20$ 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. Link to comment Share on other sites More sharing options...
dmndlil Posted June 10, 2007 #4 Share Posted June 10, 2007 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. Link to comment Share on other sites More sharing options...
threeofus Posted June 10, 2007 #5 Share Posted June 10, 2007 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. Link to comment Share on other sites More sharing options...
ready2sail40 Posted June 10, 2007 Author #6 Share Posted June 10, 2007 does anyone have a copy of the menu for chops or portfino? I would love to see them. Thanks so much for input. Link to comment Share on other sites More sharing options...
cb at sea Posted June 11, 2007 #7 Share Posted June 11, 2007 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! Link to comment Share on other sites More sharing options...
Sue L Posted June 11, 2007 #8 Share Posted June 11, 2007 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 Link to comment Share on other sites More sharing options...
ready2sail40 Posted June 11, 2007 Author #9 Share Posted June 11, 2007 wow thanks for the great reply. cant wait Link to comment Share on other sites More sharing options...
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