Serenade menu & question

[gdpups]

Online reservations for my Serenade cruise just opened up and I'm trying to figure out which nights I want to book Chops and Portofino. If you have a resent menu and/or compass for Serenade please let me know. I have a copy of the most current menu, but would specifically like to see Serenades because I hear some ships change the order.

 

Also, if you have any insight about which nights and times are best to book specialty restaurants on that ship I'd appreciate any help. I hate the thought I might miss something!

 

Thanks for any help!

[cb at sea]

If you have a very busy port day, I would avoid the specialty restaurant on that night--port days can be exhausting, and it's a shame to pay all that extra, if you're too tired to enjoy it!

Also, if you are planning on going to any of the shows, try to book your reservation at one of the scheduled dining times, so that your meal won't conflict with the shows.

[youngestof9]

I read that the Serenade's formal nights generally are the first full night at sea (so Sunday night) and the at-sea night. So on my 1/17/09 Caribbean, it's Sunday night and Friday night. Of course, subject to change :)

 

Hope that helps!

[lovemylab]

When we were on the Serenade last November we booked the specialty restaurants for Tuesday and Wednesday. I found menu's online and those were the least favorite nights. I have been told that the menu's on the ships have changed in the last year so I don't have the new ones to help you out.

 

Formal nights for our cruise were on Sunday (St. Thomas) and Thursday (Barbados). The only day at sea was Friday.

[Darkwolfe]

When we were on the Serenade last November we booked the specialty restaurants for Tuesday and Wednesday. I found menu's online and those were the least favorite nights. I have been told that the menu's on the ships have changed in the last year so I don't have the new ones to help you out.

 

Formal nights for our cruise were on Sunday (St. Thomas) and Thursday (Barbados). The only day at sea was Friday.

 

We've verified that this schedule is unchanged on the upcoming Southern routes in January.

 

gdpups- Which sailing are you on??

[mikepmcm]

Online reservations for my Serenade cruise just opened up and I'm trying to figure out which nights I want to book Chops and Portofino. If you have a resent menu and/or compass for Serenade please let me know. I have a copy of the most current menu, but would specifically like to see Serenades because I hear some ships change the order.

 

Also, if you have any insight about which nights and times are best to book specialty restaurants on that ship I'd appreciate any help. I hate the thought I might miss something

 

Thanks for any help!

 

We're on the Serenade Jan17 along with 'Youngest of 9'. You might want to check out the Murder Mystery Theater (only held one night), includes a full 4-course meal featuring Portofino's most popular items and select wines.

 

Costs $49.50 USD applies per dining guest (takes up to three hours).

[waterbugohio]

There are several couples on our roll call for Serenade 11/15/08 and they have the murder mystery booked. They said it is Tuesday night (Antigua)

 

We are thinking of waiting till Wednesday night to book portifinos as that will be a long day for us and we would like to catch a nap and be able to eat a little later.

 

Does anyone know if you book your reservation online ahead of time and find out it conflicts with a show, is there a way to change it once on board.

 

Does anyone know which night Quest will be?? what time?? We don't want to miss this. What about the love and marriage show?? is there a way to know the show schedule ahead of time??

[gdpups]

We're on the March 28th sailing. I've already booked the Murder Mystery which is held on the 4th night (Tuesday).

 

We're scheduled for early seating in the dining room, so I guess if we book the specialty restaurants around 6 pm when early seating is we won't miss anything. This is such a port intensive cruise that I'm just not sure which night to book the other restaurants!

[waterbugohio]

Thats kinda the situation we are in gdpups.

 

would really like to have an idea of the show lineup

[MIcruiser99]

Online reservations for my Serenade cruise just opened up and I'm trying to figure out which nights I want to book Chops and Portofino. If you have a resent menu and/or compass for Serenade please let me know. I have a copy of the most current menu, but would specifically like to see Serenades because I hear some ships change the order.

 

Thanks for the info. I have been checking daily to see when Chops reservations would open up on our cruise and finally took a break from checking this week. When I saw your post, I checked again and it worked!

 

We chose Tues. (Antigua) as we heard that was one of the less desirable dining room menus.

[waterbugohio]

still hoping someone will have an idea of the show lineup????

[johnbob7]

We chose Tues. (Antigua) as we heard that was one of the less desirable dining room menus.

 

Hi Miriam! We are on the sailing following yours, so please keep a light on when you leave :)

 

If I may ask, what was the less desirable menu for Tuesday? I actually made our specialty reservations for Monday and Wednesday, so wondering if I should think about an adjustment. By any chance did you hear about any of the other days' menus?

 

Thanks,

 

bobj

[gdpups]

Here is the menu that was previously posted. Someone said the days could change and I believe I heard on the Serenade the second formal night is the night before the last night of the cruise, which would be Thursday.

 

 

 

 

 

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

[mikepmcm]

There are several couples on our roll call for Serenade 11/15/08 and they have the murder mystery booked. They said it is Tuesday night (Antigua)

 

We are thinking of waiting till Wednesday night to book portifinos as that will be a long day for us and we would like to catch a nap and be able to eat a little later.

 

Does anyone know if you book your reservation online ahead of time and find out it conflicts with a show, is there a way to change it once on board.

 

Does anyone know which night Quest will be?? what time?? We don't want to miss this. What about the love and marriage show?? is there a way to know the show schedule ahead of time??

 

It looks like the daily menu above is the Serenade Menu for the Alaska Itinerary since it's loaded with Alaskan items. The menus for the Caribbean Itinerary should look different. If you book a restaurant online your charge card is immediately charged. You can change once you are onboard.

 

Jan 17 Puerto Rico - Casual

Mandatory Lifeboat drill 8pm

All Aboard 9:30pm

Poolside Sail-away Party 9:45-10:30pm

Welcome Aboard show 10:30pm all guests

 

Jan 18 St. Thomas - Formal Captains reception

production show 9 & 10:45pm

Honeymooner's Get Together 10:15pm

 

Jan 19 St. Maarten - Casual 70's

Celebrity show 7 & 9pm

Who Wants to Feel Like a Millionaire Game Show 8pm

70's disco 11pm

 

Jan 20 Antigua - Casual Caribbean

Headliner Show 7 & 9pm

Murder Mystery Theater in Portifino 7-10pm

Love & Marriage Game Show 10:30pm

Dancing Under the Stars pool party & buffet 11:30pm

 

Jan 21 St. Lucia - Smart Casual

Headliner Show 7 & 9pm

Quest 10:30pm

50's & 60's Sock Hop 11:15pm

 

Jan 22 Barbados - Formal

Dance Production 9 & 10:45pm

Battle of the Sexes 10:15pm

Gala Buffet 11:30pm

 

Jan 23 At Sea - Casual

Farewell Show 7 & 9pm

Farewell PJ Party 10pm

[waterbugohio]

mike

 

thanks so much, that is exactly what I was looking for.

 

Now I can book wednesday night in Portifinos since we have a long excursion in St. Lucia, will be able to get back to the ship and catch a short nap and maybe do a 7:30 dinner, with plenty of time to catch the 10:30 quest.

[AESONRISA]

Thanks for the menu!! But wondering if what another post said is true, is the menu different for the carribbean? Anyone know? Thanks.

[MIcruiser99]

Hi Miriam! We are on the sailing following yours, so please keep a light on when you leave :)

 

If I may ask, what was the less desirable menu for Tuesday? I actually made our specialty reservations for Monday and Wednesday, so wondering if I should think about an adjustment. By any chance did you hear about any of the other days' menus?

 

Thanks,

 

bobj

 

I hope I am remembering correctly but I thought I had read that night is the Caribbean theme night and we have never cared for the menu items on that night.

 

Just saw an above post showing it is the Caribbean night!! I am not sure what is on the menu that night but know not many things we care about.

[SAS21]

When we were on Serenade Nov. 2006 the formal nights were Monday(St. Marten & Thursday(Barbados). The menu posted above is pretty close to what it was then, except that the Sunday and Monday menu's were reversed. The second formal night was Fisherman's plate, so I think that when the formal nights change according to itinerary they change the order of the menu's.

[waterbugohio]

Well, so much for booking Portifino's

 

I tried to set up for Wed night between 7-9 and nothing is available. I guess I will wait to we get on ship and try then.

[mikepmcm]

Well, so much for booking Portifino's

 

I tried to set up for Wed night between 7-9 and nothing is available. I guess I will wait to we get on ship and try then.

 

Why not try the Murder Mystery Theater in Portifino 7-10pm Tuesday Night. $49.50pp includes 4-course dinner in Portofino, interactive Murder Mystery, Complementary wines through out the night. So for the extra $29pp you get entertainment and wine.

 

Mike

[waterbugohio]

But isn't the murder mystery a limited menu?? I would like to have the seafood platter that I have heard talked about. Would that be available during the murder mystery???

[mikepmcm]

Well, so much for booking Portifino's

 

I tried to set up for Wed night between 7-9 and nothing is available. I guess I will wait to we get on ship and try then.

 

Email from RCCL today:

 

Feeling adventurous? We have two exciting theme nights that will take place in Portofinos. Whether you're a wine aficionado or just eager to learn more, you'll be sure to enjoy learning all about the wine pairings in this unique culinary experience, Vini d'Italia-an Italian Wine Dinner Experience,*+ or join our cast of characters for a night of mystery, intrigue and lots of laughs with our Mystery Dinner Theater.* Now you can pre-reserve your specialty dining experiences, before you even board.***

 

Join us on certain nights for Vini d'Italia—an Italian Wine Dinner Experience. Executive Chef Marco Marrama and Corporate Executive Chef Josef Jungwirth have created an exquisite four course seasonal meal designed to perfectly complement wines from the Frescobaldi family, one of the leading wine-producers in Italy. Whether you're a wine aficionado or just eager to learn more, you'll be sure to enjoy learning all about the wine pairings in this unique culinary experience. Be sure to book early for this limited dining opportunity.

 

 

Mike