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Explorer Live Now And Then

aqhacruiser

By aqhacruiser,
in Royal Caribbean International

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aqhacruiser

aqhacruiser

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Hi, Thanks for all the info. You really had a great view! Nice window!! I'll be sailing in Feb and took a chance with the guaranteed inside stateroom... hoping for an upgrade! Have you ever heard of people actually getting upgrades? Also, I was wondering if I should bring my ice skates on board? By the way, those cookies look delicious! Are there restaurants or cafes on board,other than the Portofino,where you have to pay extra? thanks

 

I've read of some people getting upgrades on the main board but only getting upgrades to one catagory above what they have. Like an inside may upgrade to an oceanview. No one knows how and when the upgrade fairy works. LOL! :D They give you skates to use onboard so I wouldn't bother bringing them. There is the Windjammer, Dining room, Promanade Cafe, room service that offer free food, Johnny Rockets has a 3.95 cover charge per person and Portifino has a 20.00 cover charge per person:)

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Sugar*Magnolia

Sugar*Magnolia

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Suzanne!! Thanks again for confirming the Captain question on the other thread! I really appreciate it! got to love when a fellow CC'er has better info than phoning C&A lol.

 

Anyway, can I jump in here with a question I hope you could answer. There was no mention of Halloween Festivities. What was it like on board for Halloween? Was Explorer dressed-up and decorated? Was there a parade or contest for the little ones? (that always makes things festive!) Was there something for adults in the Chamber that night? We're thinking about a future Halloween sail at some point.....would love to know what RCI does on Explorer. (imagining Allen Brooks in his Superman costume :))

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ChristieNJ

ChristieNJ

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Suzanne!! Thanks again for confirming the Captain question on the other thread! I really appreciate it! got to love when a fellow CC'er has better info than phoning C&A lol.

 

Anyway, can I jump in here with a question I hope you could answer. There was no mention of Halloween Festivities. What was it like on board for Halloween? Was Explorer dressed-up and decorated? Was there a parade or contest for the little ones? (that always makes things festive!) Was there something for adults in the Chamber that night? We're thinking about a future Halloween sail at some point.....would love to know what RCI does on Explorer. (imagining Allen Brooks in his Superman costume :))

 

Diva - The ship most certainly was all decorated up for Halloween. And that day & especially night, everyone was in their costumes. Instead of the typical 80's party they had a Halloween Monster Mash. They also had a parade down the Promenade. All of it made the Cruise In Review video. I went to bed early that night so I didn't catch much, but the costumes on the ship were hilarious!

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dolfinmusic

dolfinmusic

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(imagining Allen Brooks in his Superman costume :))

 

 

I DO have a picture of that!!! I am having such a hard time uploading my pics!! If you want to send me an email - I will be more than happy to email it to you! Just put cruise or something in the subject line:

 

dolfinmusic@aol.com

 

Oh - and it will only be a $5 charge for that :D lol!!!

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aqhacruiser

aqhacruiser

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Suzanne!! Thanks again for confirming the Captain question on the other thread! I really appreciate it! got to love when a fellow CC'er has better info than phoning C&A lol.

 

Anyway, can I jump in here with a question I hope you could answer. There was no mention of Halloween Festivities. What was it like on board for Halloween? Was Explorer dressed-up and decorated? Was there a parade or contest for the little ones? (that always makes things festive!) Was there something for adults in the Chamber that night? We're thinking about a future Halloween sail at some point.....would love to know what RCI does on Explorer. (imagining Allen Brooks in his Superman costume :))

 

We had many people in the dining room dressed in costumes including some waiters! LOL! There was a costume contest and parade. Allen Brooks first appeared in his Superman costume after the iceshow that night. He skated out and said he had been practicing to do jumps and he was going to show us how good he was. He skated around very fast and then no way and skated out! He was hysterical and at the time he had a black Clark Kent wig on that he said made him look more like Ringo than Superman. LOL! This was my second Halloween on the Explorer and we are booked for next Oct. also and it's always a lot of fun. Tons of pirates, fireman, policemen, ghosts, witches, jesters, you name it even a woman in full captain dress! It was great! Later on they had a monsterbash dance party in Studio B. :D I probably forgot some things but I did post about it from onboard further back on this thread. Yes, the ship was decorated too! There were definitely many more people in costume this year than on the 5 night last year. :D

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sleeples23

sleeples23

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Hey Donna:

 

Make sure you bring some ginger. Not sure how your mom will be with the bonine depending on her meds in her case. Hopefully we can all make this a special cruise for you and your family too. My mom only has a third of one lung that functions as there are all tumors in the other....3 pack a day'r for years..so at 83 I am glad she is still with us but it is hard. She is on oxygen and she does her own thing in our house. It is kind of "mom proof" so she won't blow up! But with all of that and copd and the emphezema too and a host of other stuff...heart, brain..you name it...geez it really sucks to get these problems. I have to often remind mom when she is having a bad day which seems is every day..just look at what cindy is going through, so get out of bed and get moving! No, that doesn't motivate her..but it sounds good. Gives her something to think about for sure.

 

Usually the smoke gets bad in the casino if it is really busy and always at the tables. It bothers my eyes too so i have to keep drops for me and the dh. Sometimes you will feel the movement in the casino if we are on a roll getting to the next port. We seemed to only feel it coming to and from miami. So this should be interesting out of bayonne. I bought a lot of bonine at walmart this week!

 

Thanks for the tips Cris. I have never tried ginger and I'm not even sure how you buy it or what it looks like, but I guess I'll find out. I always bring bonine, the wrist bands, the patch (although I swear I will never use the patch again, I still bring it along because I have it). Although I get seasick so easily, I have been very fortunate that all four of my previous cruises have been pretty tame. My mother never seems to feel anything on the ship at all.... lucky her.

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shirleygr

shirleygr

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Wow, that was some wild ride getting back to Jersey. I'm just glad everyone made it home safe. We had a similar experience a few years ago on the Dawn. We hit some very rough seas and we were something like 8 hours late getting into port. My older dd and I were so sick. DH and my younger daughter were just fine, though. :rolleyes:

Anyway, hoping we have a lot smoother seas on our February cruise. Could someone post the menus for the 9 night? Thanks!

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mlbtange

mlbtange

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Wow, that was some wild ride getting back to Jersey. I'm just glad everyone made it home safe. We had a similar experience a few years ago on the Dawn. We hit some very rough seas and we were something like 8 hours late getting into port. My older dd and I were so sick. DH and my younger daughter were just fine, though. :rolleyes:

Anyway, hoping we have a lot smoother seas on our February cruise. Could someone post the menus for the 9 night? Thanks!

 

 

Ask and ye shall receive -

NIGHT ONE

Bon Voyage (BV)

Melon and Mango Drizzled with ginger syrup

Smoked Fish Tapenade Smoked fish, onions, capers and fresh herbs, served with crostini

Vidalia Onion Tart Sweet onions and Gruyère cheese baked in pastry, with red pepper coulis

Tuscan Tomato Soup Thick rustic soup swirled with basil pesto

Saigon Chicken Noodle Soup Chicken broth with lemongrass, ginger, noodles, and julienne vegetables

Chilled Watermelon Gazpacho Garnished with chopped celery and cucumber

Spinach Salad With plum tomatoes, sliced mushrooms, and toasted pine nuts - Ranch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing

Shrimp Ravioli In a creamy coconut-lime lobster sauce with freshly wilted spinach and crispy fried leeks

SD -Royal Herb-Crusted Fillet of Atlantic Cod With a light cream saffron-Champagne sauce, red-skinned mashed potatoes and scallions

Stuffed Chicken Breast Filled with prosciutto and brie, served with red pimento relish

Slow-Roasted Prime Rib With a baked potato and horseradish au jus

Grilled Mediterranean Vegetable Quesadilla Folded in a flour tortilla with Manchego cheese and tomato cilantro salsa

Mashed potatoes, baked potato, rice and vegetable of the day

Traditional Caesar Salad

Fettuccine with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

Ivory Chocolate Fondue Full of mixed berries, with a crunchy biscuit

Apple Pie á la Mode Slices of spiced Golden Delicious apples baked in a double-crust pastry, topped with vanilla ice cream

Savarin Rum-soaked yeast cake filled with banana cream, finished with orange wedges, Kadota figs and chocolate chips

Tropical Fruit Salad Marinated in Grand Marnier

Sugar-free Swan Chantilly A pastry swan filled with sugar-free whipped cream, served with apricot purée

NIGHT TWO

Captain's Gala (CG) / Formal

Orange Carpaccio Orange slices, red onion, watercress, feta cheese, and cumin mint yogurt

Shrimp Cocktail Royal Chilled shrimp served with Royal 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 Crisp romaine lettuce, shaved Parmesan, and herb croutons Caesar dressing

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

SD - Filet of Beef Creamy whipped potatoes and crimini mushrooms with green peppercorn sauce

Eggplant Mozzarella Tower With chunky plum tomato sauce and balsamic glaze

Mashed potatoes, baked potato, rice and vegetable of the day

Linguini with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

Grand Marnier Soufflé Airy egg white and Grand Marnier pastry cream dessert

Double Strawberry Cheesecake Luscious strawberry and cream cheese cake

Cherries Jubilee Vanilla ice cream topped with warm red cherries, in a Kirsch-spiked sauce

Low-fat Double Strawberry Cheesecake Luscious strawberry and low-fat cream cheese cake

Sugar-free Coconut Vanilla Layer Cake With Tahithian vanilla mousse and roasted coconut

 

NIGHT THREE

Venetian Feast (VF)

Caprese Salad Fresh mozzarella and tomatoes, drizzled with extra-virgin olive oil

Antipasti Cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms, and baked caramelized garlic

Scallop Risotto Sautéed 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, finished with Pecorino Romano

Chilled Strawberry Bisque Garnished with fresh mint

Insalata Mista Mixed greens, zucchini, red bell peppers, and black olives - Ranch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing

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

SD - Lamb Shank with Rosemary Slowly braised, with garlic mashed potatoes and oven-roasted vegetables

Vegetarian Chili With jalapeño corn bread, grated cheese, and sour cream

Mashed potatoes, baked potato, rice and vegetable of the day

Traditional Caesar Salad

Rigatoni with Marinara Sauce

Broiled Fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

Warm Chocolate Cake With milk chocolate sauce and sliced roasted pears

Raspberry Panna Cotta Italian pudding served on an almond butter cookie with raspberry coulis

Tiramisu Kahlua, espresso, and mascarpone cake, dusted with cocoa powder

Low-fat Angel Food Cake Light as a feather, with Grand Marnier-marinated strawberries

Sugar-free Chocolate Mint Cake Layers of chocolate sponge cake and silky sugar-free chocolate mint mousse

NIGHT FOUR

 

Get Out There (GOT)

Exotic Fruit With Mojito jelly

Crab and Shrimp Salad Atop mixed lettuce, mango and papaya, with lime-cilantro dressing

Beef and Veal Tortellacci Tossed with zucchini-garlic cream

Jalapeno Potato Soup Sour cream and scallions

Chicken Consomme With pancake fettuccine and chives

Chilled Cranberry and Mango Soup Garnished with diced mango

Seasonnal Salad With cucumber and red bell peppers - Ranch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing

Penne Tarantina Tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallops

SD - Cornmeal Dusted Tilapia With Japanese ratatouille and garlic-wasabi aioli

Parmesan Crusted Turkey Tenderloins With sage-mustard sauce

Slow-roasted Beef Shoulder Filet Mascarpone mashed potatoes and Shiraz reduction

Asparagus and Brie Tart Grilled Plum tomatoes, arugula, red pepper essence and chive oil

Mashed potatoes, baked potato, rice and vegetable of the day

Traditional Caesar Salad

Penne with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

Choca-Chino Trilogy Grand Marnier white chocolate mousse, milk chocolate cheesecake and chocolate mud cake

B B B Banana and Bailey's Irish Cream brulee custard baked under a crust of caramel

Magic Mango Parfait Frozen mango custard with Caribbean mango salsa

Low-fat Exotic Pineapple and Coconut Cake Flourless pineapple and coconut cake with low-fat pineapple sorbet

Steamed Sugar-free Vanilla and Berry Custard Finished with fresh berries

 

NIGHT FIVE

 

Crown and Anchor (CA)

Fresh Seasonal Fruits Laced with passion fruit coulis

House Terrine Savory duck pâté with port and Waldorf salad Maryland Crab Cake With wasabi rémoulade, jicama, and fire roasted corn slaw

New England Clam Chowder Thick chunky soup topped with chopped parsley

Thai Lemongrass Soup Fragrant lemongrass and chicken broth with scallop dumplings and chopped green onions

Chilled Golden Delicious Apple Soup Dusted with cinnamon

Focaccia and Tomato Salad for the Table Crusty focaccia, bocconcini, and ripe tomato slices tossed with fresh basil. Served family style

Cheese Tortelloni In a light blue cheese and sun-dried tomato sauce

Orange Lime Salmon With sautéed baby bok choy and tomato-chili compote

SD - Grilled Pork Chop With cranberry-apple relish, scalloped potatoes, and sautéed seasonal vegetables

Thyme and Garlic Lamb T-Bones Roasted pumpkin, green beans and Merlot reduction

Risotto Primavera Freshly grilled vegetables over saffron and wilted spinach risotto

Mashed potatoes, baked potato, rice and vegetable of the day

Traditional 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

Black Forest Mousse Dark chocolate mousse, brandied cherries and Chantilly cream, served with a biscotti

Dulce de Leche Cheesecake Dense cheesecake with a hint of coffee

Flavored Baked Alaska Glaciers of ice cream on sponge cake islands, blanketed in golden meringue

Low-fat Washington Apple Cobbler Spiced with cinnamon and dusted with powdered sugar

Sugar-free Tapioca Pudding Creamy vanilla pudding with zesty lemon sauce

NIGHT SIX

 

Onion Focaccia With herbed cream cheese and crudités

Shrimp Ceviche With sliced carrots, orange sections and fennel

Curried Vegetable Samosa Indian fried pastry served with mango chutney

Cream of Cauliflower Soup With paprika croutons

Beef Consommé Royale Garnished with truffle royale custard and chopped chives

Chilled Blueberry and Yogurt Soup Garnished with freshly chopped mint

Boston Lettuce Tossed with chopped eggs and fire-roasted red bell peppers - Ranch, Thousand Island, Italian, Blue Cheese, Honey Mustard, Caeser dressing

Papardelle and Fresh Peas Tossed in cream sauce, topped with fried proscuitto

SD - Thai-Style Shrimp With ginger, lemongrass and stir-fried vegetables

Buttermilk Fried Chicken Served with chicken gravy, mashed potatoes, and roasted corn

Black Angus Sirloin Steak Oscar Topped with crabmeat, Béarnaise, and served with asparagus spears

Vegetable Pad Thai Oriental-style stir-fried vegetables with rice noodles and peanut sauce

 

Mashed potatoes, baked potato, rice and vegetable of the day

Traditional Caesar Salad

Papardelle with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

Cappuccino Layer Cake Chocolate-coffee cake topped with creamy fudge icing

Passion Fruit Meringue Tart Passion fruit custard with a raspberry glaze, topped with meringue

Coconut Parfait Coconut ice cream layered with whipped cream and mango sauce

Low-fat Summer Pudding Vanilla pudding served with marinated berries

Sugar-free Guava Napoleon Puff pastry layered with vanilla pastry cream and tangy guava filling

 

NIGHT SEVEN

Papaya, Lychee and Water Chestnut Salad With kaffir lime syrup

Smoked Salmon Carpaccio Thinly sliced smoked Norwegian salmon served with red onions, capers, and lime

Breaded Mushrooms With tartar sauce

Mulligatawny Soup Spicy Indian soup with curried chicken and rice

Shellfish Saffron Consommé With baby shrimp and leeks

Chilled Orange and Banana Soup Garnished with julienne basil

Tomato Salad With crumbled blue cheese and red onion - Ranch, Thousand Island, Italian, Blue Cheese, Honey Mustard, Caesar dressing

Baked Cheese Cannelloni With Gruyère-parmesan cream and a beef and forest mushrooms ragoût

 

Pan-seared Tilapia On potato leek gratin, with corn, snow peas, and saffron beurre blanc

SD - Asian Duck Ginger marinated duck glazed with orange hoisin sauce, roasted, and served with stir-fried Chinese cabbage and steamed rice

Pan-fried Pork Medallions Sour cream mash, caramelized shallots and port reduction

Wild Mushroom and Goat Cheese Pizza With a balsamic drizzle

 

Mashed potatoes, baked potato, rice and vegetable of the day

Traditional Caesar Salad

Spaghetti with Marinara sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

Chocolate Marquise A dense, satiny chocolate-and-cream pudding served chilled with raspberry sauce

Irish Cheesecake Drizzled with Bailey’s Irish Cream

Strawberry Napoleon Puff pastry layered with vanilla pastry cream and Grand Marnier strawberry coulis

Low-fat Peach Cobbler Spiced cinnamon peaches and brown sugar topped with buttery crumbs then baked

Sugar-free Lime Basil Parfait Basil and lime infused creamy frozen mousse served with a berry salad

NIGHT EIGHT

 

Chef's Dinner (CD) / Formal

Sun-Ripened Pineapple Sliced pineapple, sun-dried apricot ricotta, and black pepper

Citrus Cured Salmon Thinly sliced, with a dill- cucumber salad

Creamed Wild Mushrooms In Puff Pastry Herbed 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

House Salad Boston and Oakleaf lettuce, vine ripe tomatoes and sunflower seeds - Ranch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing

Strawberry Kiwi Sorbet

New England Bay Scallops and Ziti Topped with grilled portobello mushrooms and fire-roasted red pepper pesto

Fisherman's Plate A broiled lobster tail and garlicky shrimp served with broccoli florets

SD - Thai BBQ Chicken Breast With coconut-lemongrass jasmine rice

Slow Roasted Aged Prime Rib Cut thick, in natural jus, with a baked russet potato, chive-sour cream, and glazed root vegetables

Asian Fried Tofu With sautéed bok choy, shiitake mushrooms, and red curry sauce

Mashed potatoes, baked potato, rice and vegetable of the day

Traditional Caesar Salad

Ziti with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

Special Dessert Assortment Platter (3 mini desserts on a plate for each guest) Mini baba, flourless chocolate cake & cheesecake

Low-fat Berry Mousse Strawberry and blueberry yogurt mousse with low-fat vanilla sauce

Sugar-free Red Berry Tart Flaky pie crust filled with sugar-free vanilla pastry cream and fresh red berries

 

 

NIGHT NINE

 

Feast of Nations (FN)

Fired Roasted Red Pepper Hummus With roasted marinated zucchini and toasted pita

Shrimp Cocktail Plump shrimp served with cocktail sauce

Spinach Dip Served warm with crisp tortilla chips

Roasted Pumpkin and Apple Soup With crème fraîche and fried sage

Onion Soup Caramelized onions simmered in beef broth with Gruyère toast

Chilled Forest Berries and Buttermilk Soup A combination of fresh berries blended with buttermilk

Caesar Salad for the Table Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with Parmesan shavings and served family style

Grey Goose Vodka and Smoked Salmon Cream Pasta Creamy sauce tossed with orecchiette pasta, finished with mushrooms and crushed tomatoes

SD - Mahi Mahi Tempura Lightly battered and fried, with housemade sweet-and-sour sauce and stir-fried vegetables

Roasted Turkey With apple bread dressing, pan gravy, creamy mashed potatoes, and cranberry sauce

Grilled NY Strip Steak Béarnaise sauce, fried potato wedges, and zucchini

Indian Vegetable Curry Braised spiced garden vegetables with steamed rice and a refreshing cucumber-yogurt sauce

Mashed potatoes, baked potato, rice and vegetable of the day

Orchiette with Marinara sauce

Broiled Fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

Brownie Madness Dark chocolate brownie, bittersweet chocolate mousse, and whipped cream, drizzled with chocolate sauce

Key Lime Pie Tangy Key lime custard in a flaky pie crust

Banana and Crunchy Nut Parfait Frozen custard, layered with whipped cream, caramel fudge sauce, almonds and macadamia nuts

Low-fat Strawberry Shortcake Light buttermilk pound cake layered with glazed, sliced strawberries

Sugar-free Key Lime Pie Tangy sugar-free Key lime custard in a flaky pie crust, served with marinated berries

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Mademypoint

Mademypoint

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From the formal night....

Roasted Duck With black currant sauce, red cabbage, and croquette potatoes

We did NOT like it one bit!

The duck in Portofinos is outstanding though

 

Baked Cheese Cannelloni With Gruyère-parmesan cream and a beef and forest mushrooms ragoût

This was really, really good! We did not expect that.

Roasted Pumpkin and Apple Soup With crème fraîche and fried sage

Enjoyed this!

Couldn't make up my mind for the main course so had the shrimp cocktail and they must have brought me 15 of them.

 

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