retiredonthesea Posted January 17, 2009 #626 Share Posted January 17, 2009 WOW!!! After reading off and on for 3 days I found this thread to be very helpful & interesting. We will be taking our first cruise on RCCL FOS this coming Nov. 1st, with HOHS group. We managed a GS #1252. I imagine most of the GS's are the same so did enjoy the pix of other suites. One thing I didn't see was Butler service. Does RCCL not have this service? We usally have parties in our room where the Butler has set-up everything---food, glasses ect. Does the concierge or room steward help with this on RCCL? Thanks ---more ??? to come later I'am sure. Link to comment Share on other sites More sharing options...
Cruiserccl Posted January 17, 2009 #627 Share Posted January 17, 2009 Here's a picture i took of the Freedom Of The Seas in Gran Cayman on the helicopter tour! Enjoy! http://boards.cruisecritic.com/showthread.php?t=759157&highlight= Link to comment Share on other sites More sharing options...
Cuizer2 Posted January 17, 2009 #628 Share Posted January 17, 2009 WOW!!! After reading off and on for 3 days I found this thread to be very helpful & interesting. We will be taking our first cruise on RCCL FOS this coming Nov. 1st, with HOHS group. We managed a GS #1252. I imagine most of the GS's are the same so did enjoy the pix of other suites. One thing I didn't see was Butler service. Does RCCL not have this service? We usally have parties in our room where the Butler has set-up everything---food, glasses ect. Does the concierge or room steward help with this on RCCL? Thanks ---more ??? to come later I'am sure. Royal Caribbean does not have a butler. Check with the concierge when you board to see if something can be arranged. Link to comment Share on other sites More sharing options...
Cuizer2 Posted January 17, 2009 #629 Share Posted January 17, 2009 Here's a picture i took of the Freedom Of The Seas in Gran Cayman on the helicopter tour! Enjoy! http://boards.cruisecritic.com/showthread.php?t=759157&highlight= Fantastic photo! :) Link to comment Share on other sites More sharing options...
patnolen Posted January 18, 2009 #630 Share Posted January 18, 2009 With the FOS finally coming up to PC, I'm finally going to sail her! I remember watching as they were presenting the pictures of what she was going to look like and saying "I can't wait to sail this ship!" At least with Oasis, I will sail her soon after she's complete! Link to comment Share on other sites More sharing options...
dsheamac Posted January 18, 2009 #631 Share Posted January 18, 2009 We are doing our first cruise in June. I have three children 14,15,7. The 14 adn 15 year old like to hang out together. I noticed that the teen club is broken up between 12-14 and 15-17. How likely is it the 14 year old will be allowed to get into the 15 year old club?? Do they do the nightly parties with the two groups together or are they seperated?? Does the Fos have pagers or phones.walkies of some sort to stay in contact with your teen?? Link to comment Share on other sites More sharing options...
jonsmom Posted January 18, 2009 #632 Share Posted January 18, 2009 We are doing our first cruise in June. I have three children 14,15,7. The 14 adn 15 year old like to hang out together. I noticed that the teen club is broken up between 12-14 and 15-17. How likely is it the 14 year old will be allowed to get into the 15 year old club?? Do they do the nightly parties with the two groups together or are they seperated?? Does the Fos have pagers or phones.walkies of some sort to stay in contact with your teen?? Not likely-they are pretty strict, especially moving the 14 year old into a 15-17 year old group. They may let the 15 year old move down, but not really sure. They are strict with the younger groups as well. Link to comment Share on other sites More sharing options...
lori450 Posted January 18, 2009 #633 Share Posted January 18, 2009 They used to be very strict, but I have noticed that they seem to be more lenient lately. If you speak with them quietly in a corner, you will have a better shot. Link to comment Share on other sites More sharing options...
Cruiserccl Posted January 18, 2009 #634 Share Posted January 18, 2009 Fantastic photo! :) Thank you very much! :D Link to comment Share on other sites More sharing options...
nbp Posted January 19, 2009 #635 Share Posted January 19, 2009 That photo is awesome!! Link to comment Share on other sites More sharing options...
PattyG12 Posted January 19, 2009 #636 Share Posted January 19, 2009 As always Chris, thanks for the great photo Link to comment Share on other sites More sharing options...
christinalvt Posted January 20, 2009 #637 Share Posted January 20, 2009 Hello all, I see on RCCL's web page that it lists holiday activities, and it lists Mardi Gras for February, but does anyone know if they have festivities only during the week of Mardi Gras, or the whole month of February? I am sailing on the Feb 1st to the Western Caribbean. Thanks in advance! Link to comment Share on other sites More sharing options...
cruiserdeb1 Posted January 20, 2009 #638 Share Posted January 20, 2009 Hi there.... You mentioned GS 1298. We'll be staying in that room in a few weeks. This is our first cruise on this ship, so is there anything you can tell me about the room? We have two boys (7 and 9), so I"m trying to get an idea of how far we are from things....the set up, etc. Any thoughts? In the meantime, we can't wait! I'd love to hear from some folks who've been on the Freedom recently regarding the process of getting on the ship. It seems like a lot of people are going to port early, and getting on early. Our travel agent said to get there about 1:30, but if things start moving earlier, that would be great! Great pics! I miss Freedom! She was the first Freedom class I sailed on, and I remember being in such awe over the H20 Zone and the FlowRider! Ahhh...the good ole days! :D Here's some more pics: The H20 Zone (they should make a place like this just for adults! LOL) Docked in Labadee: Royal Promenade: Link to comment Share on other sites More sharing options...
Cuizer2 Posted January 20, 2009 #639 Share Posted January 20, 2009 I"m trying to get an idea of how far we are from things. Well, from Cincinnati to Miami is about 950 miles. Link to comment Share on other sites More sharing options...
vavasmom Posted January 20, 2009 #640 Share Posted January 20, 2009 Hi there....You mentioned GS 1298. We'll be staying in that room in a few weeks. This is our first cruise on this ship, so is there anything you can tell me about the room? We have two boys (7 and 9), so I"m trying to get an idea of how far we are from things....the set up, etc. Any thoughts? My pics of GS 1268 (closer to the front of the ship) are post number 532 and 533 of the thread. I would think the room layout would be similar. You are futher away from the stairs/elevators but deck 10 was very convienent for the WindJammer, Pool, H2O Zone, etc. The kids club was not a bad walk either. We sailed in 2007 and were onbaord well before 1:30. By my experience is not recient. Link to comment Share on other sites More sharing options...
Sail-vatore Posted January 20, 2009 #641 Share Posted January 20, 2009 My pics of GS 1268 (closer to the front of the ship) are post number 532 and 533 of the thread. I would think the room layout would be similar. You are futher away from the stairs/elevators but deck 10 was very convienent for the WindJammer, Pool, H2O Zone, etc. The kids club was not a bad walk either. We sailed in 2007 and were onbaord well before 1:30. By my experience is not recient. Just curious if you heard any noise from the deck above. Thank you. Link to comment Share on other sites More sharing options...
vavasmom Posted January 21, 2009 #642 Share Posted January 21, 2009 We were below the area near the cantilevered hot tubs. We heard noise twice during our stay: one night during a very through cleaning was happening and it sounded like they were moving large stacks of chairs around (it did not last very long and it was not really that late - maybe 11pm) and the night they had the party with the band we could hear that. Link to comment Share on other sites More sharing options...
akcruz Posted January 21, 2009 #643 Share Posted January 21, 2009 cruiserdeb1 When we sailed in November we were on board a little after noon. We got there just after 11 and sailed right through check in then had to wait just a little while for some bridal parties to get on, then it was our turn. By the time we were getting on the ship, the line was quite long. I would get there early and enjoy as much of the ship as you can. Link to comment Share on other sites More sharing options...
allamricn Posted January 21, 2009 #644 Share Posted January 21, 2009 Can anyone give me a quick link to the FOS menus (current)? We're headed out in April and we're trying to figure out what nights would be good to try Chops, etc. Thanks! Link to comment Share on other sites More sharing options...
Sail-vatore Posted January 22, 2009 #645 Share Posted January 22, 2009 We were below the area near the cantilevered hot tubs. We heard noise twice during our stay: one night during a very through cleaning was happening and it sounded like they were moving large stacks of chairs around (it did not last very long and it was not really that late - maybe 11pm) and the night they had the party with the band we could hear that. Thank you for the info,we will be on FOS on Feb 15, 2009.Booked a Jr suite #9326, may consider upgrading at the pier to a GS :D Thanks again, Sal Link to comment Share on other sites More sharing options...
vavasmom Posted January 22, 2009 #646 Share Posted January 22, 2009 allamricn - which April Sailing are you on? They all have roll calls over on the Meet 'n Mingle Board. If you are on the 5th hop over and say hi. Link to comment Share on other sites More sharing options...
CruiseLover15 Posted January 24, 2009 #647 Share Posted January 24, 2009 Can anyone give me a quick link to the FOS menus (current)? We're headed out in April and we're trying to figure out what nights would be good to try Chops, etc. Thanks! This was the Freedom menu in November MENU ONE Strawberry, Kiwi and Pineapple Medley (v) – juicy fresh fruit drizzled with sweet tart lime syrup Smoked Fish Tapenade – sweet onions, tangy capers and fresh herbs complement this fish dish. Served with a golden brown crostini Vidalia Onion Tart – sweet vidalia onions combined with nutty gruyere cheese then baked in a buttery cruise. Served with leek fondue and sautéed red peppers Sopa de Tortilla – robust Mexican tomato soup garnished with fried julienne tortilla Hot and Sour Shrimp soup – spicy pungent lemongrass scented seafood broth with cilantro and vegetables Chilled Watermelon Gazpacho (v) – a variety of flavors and textures paly off beautifully in the soup, garnished with chopped celery and cucumber Spinach Salad – fresh spinach with plum tomatoes, sliced mushrooms and toasted sunflower seeds Caesar Salad - simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons Shrimp Ravioli – bits of shrimp in pasta pillows, served in a creamy coconut lime lobster sauce atop wilted spinach and garnished with fried leeks Linguini with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic, simmered and tossed with al dente pasta Pan Seared Fresh Alaskan Salmon – simple and delicious. Served atop braised lentils, with tender green beans, sweet snow peas and verjus beurre blanc Fresh Alaskan Ling Cod – broiled fish fillet served with Chef’s choice of vegetables Pan Fried Pork Medallions – meaty medallions served with buttery mashed potatoes, broccoli and a savory forest mushroom ragout Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary served with assorted vegetables Slow Roasted prime Rib – juicy cut of beef served with baked potato and tasty horseradish jus Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables Grilled Mediterranean Vegetable Quesadilla (v) – Melted Montery Jack cheese and vegetables sandwiched in a warm flour tortilla. Served with a tomato-cilantro salsa Aloo Gobi Methi – fenugreek flavored potato and cauliflower curry served with fragrant basmati rice, pappadams and tangy raita Strawberry Pavlova (v) – crispy meringue coated with fresh cream and topped with a strawberry compote –as distinctive as its namesake Chocolate Cherry Cake – classic flavor combination in a cake. Served with a dollop of Kirsch cream Savarin – luscious sponge cake soaked in Grand Mariner syrup and finished with fresh fruit and mango goulis Low fat Blueberry and Peach Cobbler – spiced with cinnamon and dusted with powdered sugar Sugar Free Chocolate pot de crème – rich chocolate cream perfumed with a hint of coffee MENU TWO - Formal Night Orange Carpaccio – thinly sliced citrus complemented by the sweet sharpness of red onion, the salty bit of feta cheese and tangy cumin mint yoghurt Shrimp Cocktail – served chilled with spicy-sweet Royal cocktail sauce Escargots Bourguignonne – tender snails, drenched in melted garlic herb butter nd baked to perfection Lobster Bisque – rosy colored and laced with cognac and whipped cream, this is a classic fare Oxtail Broth – rich beef broth scented with aged sherry, served with a crispy cheese twist Chilled Golden Pear Soup (v) – delicately sweet, this chilled soup serves as a canvas for the dark red of the dried cranberry garnish Caesar salad – simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons Truffled Wild Mushroom Linguini Alfredo (v) – white truffle oil enhances the earthiness of the wild mushrooms in the creamy pasta dish Linguini with Mariana Sauce (v) – fragrant sauce of tomatoes, onion and garlic, simmered and tossed with al dente pasta Fresh Alaskan Steelhead Trout – pan-seared and served on a mound of creamy black olive polenta, and accompanied by Spanish sofrito and fried capers Fresh Alaskan Ling Cod – broiled fish filet served with Chef’s choice of vegetables Roasted Duck – a black currant sauce and sweet red cabbage complement the richness of the duck, while golden brown croquette potatoes add texture Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetables Filet of Beef – piquant green peppercorn sauce is the perfect partner to this tender cut of beef. Served with a mound of creamy whipped potatoes and meaty sautéed crimini mushrooms Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Eggplant Mozzarella Tower (v) – thick sautéed slices of eggplant, drizzled with balsamic glaze, surrounded by chunky plum tomato sauce Potato curry (v) – potatoes, onion and rich spicy tomato curry served with fragrant basmati rice, pappadams and tangy raita Grand Marnier Soufflé – with each bite this warm delicacy melts on the tongue to release a hint of slightly bittersweet orange liqueur Double Strawberry Cheesecake – creamy cheesecake laced with a strawberry swirl, Add a dollop of whipped cream, a spoonful of strawberry compote and enjoy! Cherries Jubilee (v) – warmed, dark red cherries laced with Kirsch, Generously ladled over vanilla ice cream Low Fat Double strawberry Cheesecake – low fat cheesecake laced with a strawberry swirl, Add a spoonful of strawberry compote and enjoy! Sugar Free Coconut Vanilla Layer Cake – a Tahitian vanilla mousse rests between layers of moist cake, Toasted coconut adds a bit of crunch MENU THREE Caprese Salad (v) – creamy fresh mozzarella and sun ripened tomatoes drizzled with extra virgin olive oil. Simple yet perfect Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobella mushrooms, and baked caramelized garlic Scallop Risotto – delicate sea scallops enhanced by the sweetness of corn, served over a creamy mascarpone risotto Creamy Roasted Garlic Soup – mild and fragrant garnished with rye bread croutons Minestrone(v) – A hearty tomato soup, filled with vegetables and pasta, sprinkled with Pecorino Romano cheese Strawberry Bisque(v)– perfectly chilled soup garnished with a sprig of fragrant mint Caesar Salad – simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons Insalata Mista (v) – mixed greens, crisp zucchini, sweet red bell peppers and black olives Rigatoni Pasta – spicy chorizo sausage, colorful bell peppers, grilled corn, olive oil and basil lend a Southwestern twist to this dish Rigatoni with Marinara sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta Garlic Tiger Shrimp – reminiscent of classic shrimp scampi; sautéed in garlic herb butter and accompanied by seasonal vegetables Fresh Alaskan Ling Cod – broiled fish fillet served with Chef’s choice of vegetables Chicken Marsala – sautéed chicken scallopine nestled in Marsala mushroom sauce, served with buttery mashed potatoes and fresh vegetables Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables Lamb Shank with Rosemary – succulent lamb shank flavored with a hint of rosemary and served with oven roasted vegetables and garlic mashed potatoes Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables Vegetarian Chili – full of vegetables and slightly spiced. Topped with grated cheese and sour cream. Served with jalapeno corn bread Kaju Paneer Dhansak – paneer, fenugreek, tarka dal and pineapple curry served with fragrant basmati rice, pappadams and tangy raita Warm Chocolate Cake (v) warm chocolate cake complemented by milk chocolate sauce and sweet roasted pears Raspberry Panna Cotta – full of raspberry flavor, this light Italian dessert is served on a crunchy almond butter cookie Tiramisu – this creamy dessert combines the best of several worlds: mascarpone, espresso, Kahlua Low Fat Angel Food Cake – light as a feather, with Grand Mariner marinated strawberries Sugar Free Chocolate Mint Cake – layers of moist chocolate sponge cake and silky sugar free chocolate mint mousse MENU FOUR Fired Roasted Red Pepper Hummus (v) – creamy hummus and toasted pita paired with tangy red pepper Shrimp Cocktail – served chilled with spicy sweet Royal cocktail sauce Spinach Dip (v) – warm and creamy, this spinach dip is comfort food at its best. Served with crispy tortilla chips Roasted Pumpkin and Apple Soup (v) – Pumpkins natural sweetness is balanced with crisp apples. Crème fraiche and fried sage add a savory touch Onion Soup – caramalized onions are simmered in rich beef broth. Full of flavor each serving is finished with a Gruyere toast Chilled Forest Berries and Buttermilk soup (v) – a unique combination of sweet, fresh berries blended with tart buttermilk Caesar Salad – Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with Parmesan shavings, served family style Smoked Salmon Pasta – earthy sautéed mushrooms, crushed tomatoes and cream complement the flavors of smoked salmon and Grey Goose vodka Conchiglie with Mariana Sauce (v) - fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta Fresh Alaskan Scrod Tempura – mild fish, lightly coated with tempura batter and fried golden. Served with stir-fried vegetables and homemade sweet and sour sauce Fresh Alaskan Salmon – broiled fish filet served with Chef’s choice of vegetables Roasted Turkey – served with apple bread dressing, rich pan gravy, a mound of creamy mashed potatoes and tart cranberry sauce Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables Grilled NY Strip Steak – juicy steak with decadent Béarnaise sauce, crispy potato wedges and sautéed zucchini Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Risotto Primavera (v) – creamy risotto flavored with a hint of saffron and garnished with freshly grilled vegetables Rice Biryani (v) – delicately flavored with saffron and spices, served with pappadams and tangy raita Brownie Madness – a dollop of bittersweet chocolate mousse perched atop a chocolate brownie and drizzled with semi sweet chocolate sauce Key Lime Pie – tangy creamy custard with the distinctive flavor of key lime nestled in a flaky pie cruise Banana and Crunchy Nut Parfait (v) – creamy frozen banana custard in layers of luscious whipped cream finished with caramel fudge sauce, almonds and macadamia nuts Sugar Free Key Lime Pie – tangy sugar free key lime custard in a flaky pie cruise served with marinated berries Low Fat Strawberry Shortcake – light buttermilk pound cake layered with glazed sliced strawberries MENU FIVE – Formal Night Sun Ripened Pineapple – Sweet apricot ricotta and the subtle bite of black peppercorn are perfect with pineapple slices Citrus Cured Salmon - Thinly sliced salmon served with a refreshing dill cucumber salad Creamed Wild Mushrooms in Puff pastry – a herby blend of wild mushrooms, cream and herbs all encased in delicate puff pastry Cream of Asparagus – pale green and creamy, this delicious classic soup is garnished with crunchy almonds Double Duck Consommé – aged port gives this rich broth a depth of flavor and is garnished with a mélange of julienne vegetables Roasted Peach Soup – roasting brings out the sweetness of this stone fruit. Strawberries serve as a colorful garnish Caesar Salad – simple and classic, Crisp romaine lettuce with shaved parmesan and herbed croutons House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower seeds New England Bay Scallops and Ziti – sweet bay scallops, grilled with Portobella mushrooms and fire roasted red pepper pesto swirl around the pasta Ziti with Marinara sauce – fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of vegetables Thai BBQ Chicken Breast – the delicate perfume of jasmine rice is enhanced by coconut and lemongrass Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables Slow Roasted Aged Prime Rib – served with natural au jus, a fluffy baked potato and light glazed root vegetables Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Asian Fried Tofu (v) – golden brown tofu is matched with sautéed bok choy, shiitake mushrooms and spicy red curry sauce Kabuli Chana (v) – chickpea curry served with fragrant basmati rice, pappadams and tangy raita Desert Sampler – a trio of exquisite tastes and textures on one plate Low fat Berry Mousse – light strawberry and blueberry yoghurt mousse accompanied by a rich tasting low fat vanilla sauce Sugar Free Red Berry Tart – delicate flaky pie cruise filled with sugar free vanilla pastry cream and fresh red berries MENU SIX 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 International Cheese Plate Penne Tarantina – a chunky tomato and garlic sauce loaded with plump mussels, shrimp and sweet bay scallops all tossed with al dente pasta Penne with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta Cornmeal Dusted Talapia – slightly crispy fish filet served with a healthy portion of Japanese ratatouille and a wasabi aioli Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of vegetables Parmesan Crusted Turkey Tenderloin – a savory sage and mustard sauce is the perfect foil for this poultry dish Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables Slow Roasted Beef Shoulder Fillet – served with decadent mascarpone roasted potatoes and Shiraz reduction Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Asparagus and Brie Tart (v) – fresh asparagus and nutty brie are baked in a buttery crust – topped with grilled plum tomato, arugula salad, red pepper essence and chive oil add a bright touch Gobi Ki Sabzi (v) – cauliflower curry with cumin seeds, ginger, peppers and tomatoes served with fragrant basmati rice, pappadams and tangy raita Choco-Chino Trilogy – a delightful chocolate trip: sweet Grand Marnier white chocolate mousse, creamy milk chocolate and Kahlua cheesecake, and a slice of dense dark chocolate mud cake BBB – Banana and Baileys Irish Cream brulee custard baked under a caramel crust Magic Mango Parfait – light creamy frozen mango custard layered with Caribbean mango salsa Low Fat Exotic Pineapple and Coconut Cake – a pina colada in a flourless cake –with a healthy scoop of pineapple sorbet for good measure Steamed Sugar Free Vanilla and Berry Custard – finished with fresh berries MENU SEVEN Southeast Asian Inspired Garden Salad (v) – Napa cabbage, sweet snow peas and shiitake mushrooms in a spiced ginger, oyster sauce and rice vinegar dressing Smoke Duck Breast – sliced smoked duck breast served with asparagus-arugula salad, candied walnuts and honey orange dressing Bay Scallops and Crab Meat Gratin – dainty bay scallops and sweet crab meat drenched in herb butter sauce, served with a French flute crostini Halibut Chowder – hearty fish stew with sweet corn, Yukon Gold potatoes and oyster crackers Beef and Tomato Soup – flavorful soup garnished with root vegetables and beans Chilled Forest Berry Soup (v) – a burst of berries swirled wit buttermilk Caesar Salad – simple and classic, Crisp romaine lettuce with shaved parmesan and herbed croutons Glacier Salad (v) – iceberg lettuce and crisp garden vegetables served family style Spiral Pasta – pieces of smoked trout and creamy brandy sauce tossed with al dente pasta. Garnished with ripe cherry tomatoes and scallions Spiral Pasta with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta Fresh Alaskan Catch of the Day – baked on a cedar plank and served with tender new potatoes Shishimi Chicken Schnitzel – chicken breast marinated in a Japanese seven spice mix, fried golden and served with wasabi mashed potatoes , garlic broccoli, soy braised corn on the cob and Mirin infused mayonnaise Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables Venison Stufado – braised in a rich Burgundy and shallot sauce with a bread spinach dumpling and tart cranberry compote Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Vegetarian Bami Goreng (v) – Garlic, chili and green onions are combined with fresh vegetables to make up this Indonesian favorite, Strips of omelet and a sweet peanut sauce complete this dish Brinjal Bhajee (v) – baked and pureed eggplant curry with chili, served with fragrant basmati rice, pappadams and tangy raita Chocolate, Whisky and Raisin Cake – delicious cake finished with soft whipped cream Apple-Rhubarb Crumble Pie(v) – sweet tart fruits, topped with oatmeal crumbles and baked until golden Warm Maple Syrup Pudding – moist vanilla cake soaked in maple syrup sauce Low-fat stone fruit Clafouti – a variety of stone fruits in a light batter, baked and served with low fat vanilla ice cream Sugar-free Berry Flap Jack Cake – flavorful cake filled with berries and cream Link to comment Share on other sites More sharing options...
dacsmom Posted January 24, 2009 #648 Share Posted January 24, 2009 Thank you for the menu, now I am really hungry. Does anyone know how often they change the menus? Link to comment Share on other sites More sharing options...
Creepella Posted January 24, 2009 #649 Share Posted January 24, 2009 Does anyone know how often they change the menus? I hope it's not before we sail next August. Those menus look wonderful. Link to comment Share on other sites More sharing options...
christinalvt Posted January 24, 2009 #650 Share Posted January 24, 2009 What's with all the chilled fruit soups? Link to comment Share on other sites More sharing options...
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