All Things Freedom of the Seas!

[retiredonthesea]

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.

[Cruiserccl]

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=

[Cuizer2]

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.

[Cuizer2]

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! :)

[patnolen]

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!

[dsheamac]

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??

[jonsmom]

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.

[lori450]

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.

[Cruiserccl]

Fantastic photo! :)

Thank you very much! :D

[nbp]

That photo is awesome!!

[PattyG12]

As always Chris, thanks for the great photo

[christinalvt]

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!

[cruiserdeb1]

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:

[Cuizer2]

I"m trying to get an idea of how far we are from things.

 

Well, from Cincinnati to Miami is about 950 miles.

[vavasmom]

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.

[Sail-vatore]

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.

[vavasmom]

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.

[akcruz]

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.

[allamricn]

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!

[Sail-vatore]

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

[vavasmom]

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.

[CruiseLover15]

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

[dacsmom]

Thank you for the menu, now I am really hungry. Does anyone know how often they change the menus?

[Creepella]

Does anyone know how often they change the menus?

 

I hope it's not before we sail next August. Those menus look wonderful.

[christinalvt]

What's with all the chilled fruit soups?