firemox Posted August 15, 2007 #1 Share Posted August 15, 2007 Any knows where I can find the dinning menu for liberty of the sea? i searched around without success. I did find the menu for freedom of the sea at http://www.thepreismans.com/Freedom_menus.htm Maybe people that have been on Liberty of the sea can tell me if the menus are the same as the ones on Freedom. I'm looking for the cruise that goes to Western Caribbean. Many thanks. :) Link to comment Share on other sites More sharing options...
Coco Loco Posted August 15, 2007 #2 Share Posted August 15, 2007 looks the same to me Link to comment Share on other sites More sharing options...
Albert Ross Posted August 15, 2007 #3 Share Posted August 15, 2007 Menu is the same across the fleet: Day One Starters Melon and Mango – Drizzled with ginger syrup Melon and Proscuitto 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 Chef Signature Entrée Royal Herb Crusted Fillet of Atlantic Cod – with light cream saffron champagne sauce, red skinned mashed potatoes and scallions Deserts 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 Day 2 - Formal 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 Chef Signature Entrée Filet of Beef – creamy whipped potatoes and crimini mushrooms with green peppercorn sauce Deserts Grand Marnier Soufflé Double Strawberry Cheesecake Cherries Jubilee Low Fat Double strawberry Cheesecake Sugar Free Coconut Vanilla Layer Cake Day 3 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 Chefs Signature Entrée Lamb Shank with Rosemary – Slowly braised with garlic mashed potatoes and oven roasted vegetables Deserts Warm Chocolate Cake Raspberry Panna Cotta Tiramisu Low Fat Angel Food Cake Sugar Free Chocolate Mint Cake Day 4 Starters Mozzarella Salad – over arugula with a tomato basil salsa Melon with Proscuitto Chilled Shrimp Cocktail Scallop and Mussels Gratin – seared with Pernod Bouillabaisse Tuscan White Bean Soup Vichyssoise Mesulun and Fennel Salad Entrees Ravioli Mare Monte – filled with cheese in a crabmeat mushroom sauce Baked Perch – with sautéed spinach, balsamic and parmesan roasted potatoes and lemon sauce Royal Sirloin – on a baked eggplant, zucchini and vegetable medley with Sicilian onions and pepper olive salsa Vegetable paella – saffron rice with tomatoes, onions, bell peppers and asparagus tips, garnished with black olives and chopped scallions Chef Signature Entrée Coq au Vin – with mushrooms, bacon, caramelized baby inions, grilled polenta and crispy pancetta Deserts Crème Catalan Spanish Orange Almond Cake Chocolate Hazelnut Truffle Tart Low Fat French Apple Flan Sugar Free Chocolate Panna Cotta Day 5 Starters Fired Roasted Red Pepper Hummus – with roasted marinated zucchini and toasted pita Shrimp Cocktail Melon Proscuitto 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 Greek Salad for the Table 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 Chef Signature Entrée Mahi Mahi Tempura – Lightly battered and fried with homemade sweet and sour sauce, stir fried vegetables Deserts Brownie Madness Key Lime Pie Banana and Crunchy Nut Parfait Sugar Free Key Lime Pie Low Fat Strawberry Shortcake Day 6 – Formal 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 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 Chef Signature Entrée Thai BBQ Chicken Breast Deserts Desert Sampler – a trio of exquisite tastes Low fat Berry Mousse Sugar Free Red Berry Tart Day 7 Starters Exotic Fruits Crab and Shrimp Salad Melon Proscuitto Beef and Veal Tortallacci Jalapeño Potato Soup Chicken consommé Chilled Cranberry and Mango soup Seasonal Greens Caesar Salad Entrees Penne Tarantina – tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallop Parmesan Crusted Turkey Tenderloin with sage mustard Sauce Slow Roasted Beef Shoulder Fillet – with marscapone roasted potatoes and Shiraz reduction Asparagus and Brie Tart – grilled plum tomato, arugula, red pepper essence and chive oil Chef Signature Entrée Cornmeal Dusted Talapia with Japanese ratatouille and garlic wasabi aioli Deserts Choco-Chino Trilogy BBB Magic Mango Parfit Low Fat Exotic Pineapple and Coconut Cake Steamed Sugar Free Vanilla and Berry Custard Alternative Selections always available Ziti with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with herb butter Ice Cream, Sugar Free Ice Cream and sherbet selections Cheese selection __________________ Link to comment Share on other sites More sharing options...
nanfromatlanta Posted August 15, 2007 #4 Share Posted August 15, 2007 Everyone is correct. The menus are the same across the fleet. :) Link to comment Share on other sites More sharing options...
SPlaya Posted August 15, 2007 #5 Share Posted August 15, 2007 Everyone is correct. The menus are the same across the fleet. :) The menus are the same, but am I right in saying that the order (night to night) is NOT the same, even on the same ship week-over-week? I'm sailing on the LOS's Eastern itinerary next month and I believe the nightly menu order is different than the Western itinerary. I've looked at the compasses on cruisedailies and this seems to be the case. What are the chances that the order will change by Sept 29th? I've got my Chops and Portofino nights already picked up but I've seen others who did the same and were burned! Link to comment Share on other sites More sharing options...
FitzLA Posted August 15, 2007 #6 Share Posted August 15, 2007 The menus are the same, but am I right in saying that the order (night to night) is NOT the same, even on the same ship week-over-week? I'm sailing on the LOS's Eastern itinerary next month and I believe the nightly menu order is different than the Western itinerary. I've looked at the compasses on cruisedailies and this seems to be the case. What are the chances that the order will change by Sept 29th? I've got my Chops and Portofino nights already picked up but I've seen others who did the same and were burned! Probably because the menu for formal nights is always the same, and the night each ship holds formal night, or the night eastern vs. western holds formal nights mights change. So I would assume the the order does change. Link to comment Share on other sites More sharing options...
SPlaya Posted August 15, 2007 #7 Share Posted August 15, 2007 Probably because the menu for formal nights is always the same, and the night each ship holds formal night, or the night eastern vs. western holds formal nights mights change. So I would assume the the order does change. Thank you! I know that "lobster night" is usually the 2nd formal night. Do you know what the first formal night usually entails for the menu fleetwide? Is that "Venetian night?" Link to comment Share on other sites More sharing options...
Oville Posted August 15, 2007 #8 Share Posted August 15, 2007 On the Explorer in July, the lobster was not served on formal night. Link to comment Share on other sites More sharing options...
nanfromatlanta Posted August 15, 2007 #9 Share Posted August 15, 2007 The menus are the same, but am I right in saying that the order (night to night) is NOT the same, even on the same ship week-over-week? I'm sailing on the LOS's Eastern itinerary next month and I believe the nightly menu order is different than the Western itinerary. I've looked at the compasses on cruisedailies and this seems to be the case. What are the chances that the order will change by Sept 29th? I've got my Chops and Portofino nights already picked up but I've seen others who did the same and were burned! Wait until you are onboard before deciding which night to dine in a specialty restaurant. The cruise lines often change menus and activities around from cruise-to-cruise. When you get to your cabin, a copy of the daily Compass will be on your bed. On the back will be a listing, by day, of all of the highlights of the cruise. It will list which nights are formal, which nights have themes, etc. Use that as your guide, since it is personalized for your cruise. Link to comment Share on other sites More sharing options...
jujusnini Posted August 17, 2007 #10 Share Posted August 17, 2007 thnaks for the tips, i'm hungry already!!!!! Link to comment Share on other sites More sharing options...
dmpuszcz Posted August 17, 2007 #11 Share Posted August 17, 2007 Thank you so much for the link. I've been trying to find menus from past ships to show my sister-in-law who is going on her first cruise with us Aug 25. I can't wait to show her these. Link to comment Share on other sites More sharing options...
raina*faith Posted August 17, 2007 #12 Share Posted August 17, 2007 This is good news. I was wondering about the dining room menus for the LIberty as I will be on her in August of 08. On a 7 night western, I would assume they would change the menu's from week to week as the OP said. Link to comment Share on other sites More sharing options...
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