cheezwhiz Posted January 26, 2010 #76 Share Posted January 26, 2010 Thank you OP for posting. I am a frequent cruiser of RCCL. BUT, their menus have not lived up to other cruise lines. I think RCCL needs to take a look at their competition and be careful they are not losing ground on the food. From the posts on cruise critic and my experience.....they better be careful. Their ships are wonderful, their food well "yawn". Link to comment Share on other sites More sharing options...
mehitabel Posted January 26, 2010 #77 Share Posted January 26, 2010 I don't think that a dish is "refined" due to the presence of beef (or any other meat product, frankly). I think the Indian vegetarian dishes are pretty exciting, actually, and most of the appetizers, particularly the soups, are intriguing too. Seeing these new menus has me even more excited than I was before! I don't eat many "meat and potatoes"-type meals, though, so I'm more accustomed to these menu ideas, I guess. Link to comment Share on other sites More sharing options...
cruisegirl06 Posted January 26, 2010 #78 Share Posted January 26, 2010 Thanks for posting. We're currently looking into Europe cruises for the fall, but had been hesitating to book Royal because of the food (we love the dining experience on HAL/Princess and felt it was merely adequate on VOS last spring). I was hoping for new, more exciting menu, but I'm not impressed. I guess we will keep checking out itineraries and see what's out there. The food isn't the only factor but it IS a factor, especially when other lines are doing it well. Link to comment Share on other sites More sharing options...
cantw8togo Posted January 26, 2010 #79 Share Posted January 26, 2010 The MDR offers ice cream and sherberts every night. I had a delicious lemon sherbet one night. Unfortunately, ice cream and sherberts both contain dairy and hopefully it's decadent heavy cream! True sorbets are made with sugar, water and fruit puree. Equally yummy without the extra fat not to mention no allergic reactions. ;) Have you emailed RCI to inform them of your son's dietary restrictions? Yes, we sent them a email with our request and we were sent back an automated email saying that they received our request and please don't send another email unless you have something new to add. The experience of dealling with this on HAL and Celebrity was much more personal. I know that it is disappointing when something that you love, cherish and spend big bucks on changes and not for the better. This is our fourth cruise, each time on a different cruise line and I'm sure that if we go back to the line that we enjoyed the most, that it will be hard for it to measure up to the first time. Everyone, not just cruiselines are trying to increase the bottom line in these tougher economic times. It's a balancing act to put out interesting menus with cheaper ingredients while keeping your loyal clients happy. It sounds like RCI may be missing the boat so to speak with this menu, but I'm going to try to keep an open mind with this up coming trip. I'll let you know what I think about Indy's Western Carib. menu when we get back. Five days to go! N. Link to comment Share on other sites More sharing options...
marci22 Posted January 26, 2010 #80 Share Posted January 26, 2010 The complaints are not about people not being adventurous. I think the meat comments allude to the fact that Royal is cheapening the menu offerings. The descriptions on the menu actually do sound quite nice, but in reality a lot of the options are a bit disappointing, and even fall flat. Things tend to be bland rather than adventurous, in spite of the descriptions. My complaint about the fish, and I love fish, is that several entrees that I have ordered have been 'fishy'. People often complain about various employees at Royal but I have to say, whoever is in charge of menu appearance and design deserves every cent they are paid. I really do think that Royal has got to improve the reality of their menus at some point because they will start to lose customers if it gets any worse. Link to comment Share on other sites More sharing options...
depplep Posted January 26, 2010 #81 Share Posted January 26, 2010 I mentioned in another post that I have gotten escargot nightly on 2 other cruises just simply by asking if it was available and it was brought out to me each night without my asking, so I'm sure if they have it to cook in the kitchen you can request an item. Link to comment Share on other sites More sharing options...
FamousAmos Posted January 26, 2010 #82 Share Posted January 26, 2010 Does anyone know which of these menus they skip on the 6-Night Indy? Link to comment Share on other sites More sharing options...
newyorkjoe76 Posted January 26, 2010 #83 Share Posted January 26, 2010 This whole Menu Looks amazing. So much variety each night and so much variety night to night. Can't wait to get onboard. I to would like to know which nights they skip on the six night cruise. 33 days and counting Link to comment Share on other sites More sharing options...
FigmentsKiss Posted January 26, 2010 #84 Share Posted January 26, 2010 Thanks for the info. We are less than a week away from our first RCI cruise and I'm trying to approach the MDR with an open mind after reading so many reviews, but really, any meal that I don't have to cook and clean up after is a good one. :D My biggest issue with the menu is that the dessert menu contains dairy in most every dish. My 6 yr old DS is allergic to dairy and shellfish and he loves dessert. How many different ways can they prepare a fruit plate and keep it interesting? If the for purchase restaurants can offer dairy free desserts (brownies and apple pie in Johnny Rockets, Ben & Jerry's sorbets), then why can't the MDR? Maybe he will want to join the AO staff for dinner at Johnny Rockets some of the nights. It is great that the MDR has recognized that there are those that want/need low fat or sugar free desserts. Let's see them become a bit more diverse in their offerings. Please make sure you notify RCL before you travel and tell your wait staff on the first night. My last cruise I had 3 dairy allergy family members and everyone was great at helping find alternatives. They even had non dairy ice cream! Link to comment Share on other sites More sharing options...
MiamiSpartan Posted January 26, 2010 #85 Share Posted January 26, 2010 Thanks for taking the time.. We board her in less than 3 weeks....I'm sure I can find something on the menu to eat.... Link to comment Share on other sites More sharing options...
northstarr1 Posted January 26, 2010 #86 Share Posted January 26, 2010 Thanks for posting this menu..... Does anyone know if you have to pay extra for Jade? Link to comment Share on other sites More sharing options...
39august Posted January 26, 2010 #87 Share Posted January 26, 2010 No. Jade is simply the first part of the Windjammer buffet. Link to comment Share on other sites More sharing options...
dmndlil Posted January 27, 2010 #88 Share Posted January 27, 2010 Can I ask a question? Is the menu posted somewhere or in the daily newspaper, so that we can make a decision about whether to eat in WJ instead some nights? I've only cruised on Disney, and I don't remember if I knew beforehand what the menu was. Thanks for all this good info! You will find the daily dinner menu posted outside the dining room. Link to comment Share on other sites More sharing options...
cantw8togo Posted January 27, 2010 #89 Share Posted January 27, 2010 Please make sure you notify RCL before you travel and tell your wait staff on the first night. My last cruise I had 3 dairy allergy family members and everyone was great at helping find alternatives. They even had non dairy ice cream! Thanks for the glimmer of hope that non dairy ice cream will be available. N. Link to comment Share on other sites More sharing options...
Swath Posted January 27, 2010 #90 Share Posted January 27, 2010 I think it's kind of refreshing to see menus that aren't so red-meat-centric. I won't miss it a bit! Same Here No Beef or Pork for Yours Truly Oy Vey Fish is NOT Veggie D'ont Get the Fish Hate Now if the Indian Food was NOT Less than MILD :mad: Link to comment Share on other sites More sharing options...
kat144 Posted January 27, 2010 #91 Share Posted January 27, 2010 On night one, there is a Hot and Sour Shrimp soup, it's to die for. The key lime pie on last night ,excellant. We finished off the cruise with a very good meal in the main dining room. Some nights hard to find something we liked so we chose pasta or steak off the alternative menu. My DH had the 14.95 steak , he said it was great.:) Link to comment Share on other sites More sharing options...
starlake Posted January 27, 2010 #92 Share Posted January 27, 2010 This menu is almost identical to the menu we had on the Grandeur on the Repo cruise in Nov. They told us it was a new menu and there were some delay problems throughout the cruise with some of the things we ordered. In general I really liked the menu. We had a friend sailing with us who is a big meat eater. He normally ordered some type of steak that was on the everyday part of the menu. He was happy with that. Link to comment Share on other sites More sharing options...
TipsyT Posted January 27, 2010 #93 Share Posted January 27, 2010 Now if the Indian Food was NOT Less than MILD :mad: My hubby likes spicy food so we had a dish of Sambal sauce every night so he could add some heat to his Indian dishes. By the way, the paneer dish was one of the best I've ever had! Link to comment Share on other sites More sharing options...
CruisinManiac Posted January 27, 2010 #94 Share Posted January 27, 2010 This whole Menu Looks amazing. So much variety each night and so much variety night to night. Can't wait to get onboard. I to would like to know which nights they skip on the six night cruise. 33 days and counting I agree! Looks very good. :) I wonder which 2 nights they repeat for a 10 night? I took the liberty to re-post the menus so that they are all together and easier to print. Left off the itinerary part since that would be different on every ship. I'm printing it out for DH. ;) _________________________________________________________________________________________________________ NIGHT ONE STARTERS Smoke Fish Tapenade – Sweet onions, tangy capers and fresh herbs compliment 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 crust, served with leek fondue and sautéed red peppers Sopa de Tortilla – Robust Mexican tomato soup garnished with dried julienne tortilla Hot and Sour Shrimp soup - Spicy, pungent lemongrass-scented seafood broth with cilantro and vegetables Child Watermelon Gazpacho – A variety of flavors and textures play off beautifully in this soup; garnished with chopped celery and cucumber Caesar Salad or Spinach Salad MAIN COURSE Pan-Fried Pork Medallions 0 Meaty medallions served with buttery mashed potatoes, broccoli and a savory forest mushroom ragout Truffled wild mushroom linguini alfredo – White truffle oil enhances the earthiness of the wild mushrooms in this creamy pasta dish. Slow-Roasted Prime Rib Grilled Mediterranean Quesadilla – Melted Monterey Jack cheese and vegetables sandwiched in a warm flour tortilla; served with a tomato-cilantro salsa Pan-seared golden sea bass – Served atop green lentils, green beans, snow peas and verjus beurre blanc Aloo Gobi Methi ) – Fenugreek-flavored potato and cauliflower curry served with fragrant basmati rice, pappadams, and tangy riata DESSERTS Strawberry Pavlova – Crispy Meringue coated with fresh cream and topped with strawberry compote Chocolate Cherry Cake – Classic flavor combination in cake; served with a dollop of kirsch cream Low-fat blueberry and peach cobbler – Spiced with cinnamon and dusted with powder sugar Sugar-Free chocolate pot de Crème – Rich chocolate cream perfumed with a hint of coffee __________________________________________________ _____________________________________________________ NIGHT Two STARTERS: Shrimp Cocktail Escargot Bourguignonne Lobster Bisque Oxtail Broth MAIN COURSE: Shrimp Ravioli – Bits of shrimp in pasta pillow, served in a creamy coconut-lim lobster sauce, atop wilted spinach and garnished with fried leeks Grilled Seafood Brochett - A monkfish, scallops, and shrimp kebab, served with potato and cauliflower hash, and a black olive and red bell pepper pesto beurre blanc. Roasted Duck – A black currant sauce and sweet red cabbage complement the richness of the duck, while golden brown potato croquettes add texture Sauteed Seasonal Mushrooms – In a blue cheese cream sauce and bohemian dumpling Potato Curry – Potatoes, onion and rich, spicy tomato curry served with fragrant basmati rice, pappadams and tangy raita. DESSERTS: Bittersweet Chocolate Souffle – With each bite, this warm delicacy melts on the tongue to release a hint of lightly bittersweet chocolate served with espresso custard Double Strawberry Cheesecake – Creamy cheesecake laced with a strawberry swirl; add a dollop of whipped cream, a spoonful of strawberry compote and enjoy Marinated Cherry Bake – Marinated cherries baked in a light cake served with vanilla sauce Low-fat Berry Mouse-Light strawberry and blueberry yogurt mousse accompanied by a rich-tasting, low fat vanilla sauce Sugar-free coconut vanilla layer cake – a Tahitian vanilla mousse rests between layers of moist cake; toasted coconut adds a bit of crunch. ____________________________________________________________________________________________________________ NIGHT THREE STARTERS Antipasti – cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms and baked caramelized garlic Scallop Risotto – Delicate sea scallops enhanced by the charred sweetness of corn, served over a creamy mascarpone risotto Creamy Roasted Garlic Soup – Mild and fragrant; garnished with rye bread croutons Strawberry bisque – perfectly chilled soup garnished with a sprig of fragrant mint Caesar Salad Insalata Mista – mixed greens, crisp zucchini, sweet red bell peppers and black olives MAIN COURSE Rigatoni Pasta – Spicy chorizo , flavorful bell peppers, grilled corn, olive oil basil lend a southwestern twist to this dish Garlic Tiger Shrimp – reminiscent of classic shrimp scampu, sauted in garlic-herb butter and accompanied by seasonal vegetables Chicken Marsala – sautéed chicken scallopine nestled in Marsala mushroom sauce; served with buttery mashed potatoes and fresh veggies Eggplant and Roma Tomato Bake – Smothered in mozzarella cheese with basil-balsamic syrup drizzle Kaju Paneer Dhansak – Paneer, fenugreek, tarka dal and pineapple curry served with fragrant basmati rice, pappadams and tangy ratia DESSERTS Warm Chocolate Cake – warm chocolate cake complemented by mil 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 Low-Fat angel food cake w/ grand marnier marinated strawberries Sugar-Free Chocolate mint cake __________________________________________________________________________________________________________ NIGHT FOUR STARTERS Exotic Fruits w/ mojito jelly Crab and Shrimp Salad – sweet crab meat, surimi and shrimp are served atop mixed lettuce, mango and papaya, and dressed with lime cilantro dressing. Beef and Veal Tortellaci – Tender pasta filled with Combination of beef and veal, enveloped in a zuchinni and garlic cream Jalapeno potato soup – this creamy potati soup has a twist of heat and a hint of sour cream for richness Chicken Consomme – flavorful broth with strips of crepe fettuccine, liberally garnished with chives Caesar Salad Seasonal Salad – with cool crisp cucumber and sweet red bell peppers MAIN COURSE Parmesan-Crusted Turkey Tenderloin – a savory mustard sage sauce is the perfect foil for the tender parmesan-crusted turkey Cornmeal-Dusted Tilapia – Slightly crispu fish filet served with a healthy portion of Japanese ratatouille and a wasabi aioli Slow-Roasted Beef Shoulder Filet – served with decadent mascarpone mashed potatoes and a shiraz reduction Asparagus and Brie Tart – fresh asparagus and nutty Brie are nestled in a buttery crust – topped with grilled plum tomatoes and arugula salad; red pepper essence and chive oil add a bright touch Penne Tarantina – a chunky tomato and garlic sauce loaded with plump mussels, shrimp and sweet bay scallops all tossed with al dente pasta Gobi Ki Sabzi – cauliflower curry with cumin seeds, ginger, peppers and tomatoes served with fragrant basmati rice, pappadams and tangy raita. DESSERTS Choca-Chino Trilogy – A Delightful chocolate trio: Sweet Grand Marnier white chocolate mousse, creamy mile chocolate 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 w/ fresh berries ___________________________________________________________________________________________________________ NIGHT FIVE STARTERS Papaya, lychee & water chestnut salad – crunchy and slightly sweet, this salad is dressed with a kaffir lime syrup Smoked Salmon Carpaccio – thinly sliced smoked atlantic salmon served with red oinion, capers and lime. Bread Mushrooms – fresh mushrooms are lightly breaded and fried until golden brown, served with tartar sauce Mulligatawny Soup – Spicy Indian soup with curried chicken, vegetables and rice Shellfish Saffron Consomme – Delicate broth with baby shrimp and leeks Chilled orange and banana Soup – sweet citrus and creamy banana complement each other garnished with julienne basil Caesar Salad Tomato Salad – Vine ripe tomatoes with sweet red onion and tangy crumbled blue cheese MAIN COURSE Asian Duck – Ginger marinated duck glazed with orange hoisin sauce, roasted and served with stir –fried Chinese cabbage and steamed rice Baked Cheese Cannelloni 0 Tender ricotta filled pasta in Gruyere-parmesan sauce atop a beef and forest mushroom ragou Pan-Seared Tilapia – Tender fish served on a potato-leek gratin with corn niblets, snow peas and saffron beurre blanc Pan-Fried pork medallions – Served with tangy sour cream mashed potatoes, carmelized shallots and a savory port reduction Wild Mishroom and Goat cheese pizza – Earthy mushrooms, creamy cheese and crispy crust with a balsamic drizzle Bglai Cauliflower – Cauliflower, potatoes and green pea curry served with fragment basmati rice, pappadams and tangy raita DESSERTS Pear Tart Bourdalou – Rich almond custard, topped with sliced pears and baked in a flaky crust Chocolate Banan Strudel – Bananas and dark chocolate wrapped in thin layers of strudel pasty, then baked until golden brown White chocolate cheesecake – Creamy and delectable, with a hint of lemon Low-Fat Mango Mousse – Silky dessert with the sweet subtle taste of fresh mango Sugar-Free Orange Yogurt Pudding – tangy citrus pudding with bittersweet orange reduction ____________________________________________________________________________________________________________ NIGHT SIX STARTERS Eggplant and Kalamata Olive Tartare – Tomoato Coulis and Garlic crostini Seafood Salad – Shrimp, scallops and smoked salmon in a brandy cocktail sauce Creamed wild mushroom in Puff Pastry – A hearty 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 Consomme – Aged port gives this rich broth a depth of flavor and is garnished with a melange of julienne vegetables Roasted Peach Soup 0 roasting brings out the sweetness of this stone fruit; strawberries serve as a colorful garnish Caesar Salad House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower seeds MAIN COURSE Thai BBQ Chicken Breats – The delicate perfume of jasmine rice is enhanced by coconut and lemongrass New England Bay Scallops and Ziti – Sweet bay scallops, grilled portabella mushrooms & fire-roasted red pepper pesto on pasta Fisherman’s Plate - A broiled lobster tail and garlicky shrimp served with broccoli florets Slow-Roasted Aged Prime Rib – Served with natural au jus, a fluffy baked potato and lightly glazed root vegetables Greek-Style Vegetarian Moussaka – On a chunky and tomato and oregano sauce Kabuli Chana – Chickpea curry served with fragrant basmati rice. DESSERTS Dessert Sampler – A trio of exquisite and textures on one plate - ie. Chocolate Cake, Cheesecake, and Pana cotta (if I remember correctly) Cherries Jubilee – Warmed, dark red cherries laced with Kirsch; generously ladled over vanilla ice cream Low Fat Double Passion Fruit Cheesecake – Low fat cheesecake laced with a passion fruit swirl, served on a bed of mango sauce. Sugar Free Red Berry Tart – Delicate, flaky pie crust filled with sugar free vanilla pastry cream and fresh red berries ___________________________________________________________________________________________________________ NIGHT SEVEN STARTERS Fresh Seasonal Fruits – Laced with passion fruit coulis House Terrine - The Sweetness of port wine enhances this rich duck pate, waldorf salad is a nice complement Crab Cake – Meaty crab meat cake atop corn salsa, with tequila-lime sour cream New England Clam Chowder – More like a rich, creamy stew than a soup, filled with chinke of vegetables, potatoes and clams Asian-Style Chicken Soup – Full-Flavored Chicken broth with wontons, oyster mushrooms, bok choy and scallions Chilled Golden Delicious Apple Soup – A hint of cinnamon perfectly enhances the apple flavor Caesar Salad Focaccia and Tomato Salad - Crusty focaccia , bocconcini and ripe tomato slices tossed with fresh basil served family style MAIN COURSE Panko-Cilantro Crusted Catch of the Day – Fresh fish filet sautéed golden and served with basmati rice, cauliflower, spinach and a Cognac-curry sauce Cheese Tortelloni - Delicate cheese-filled pasta nestled in a light suace of blue cheese and bits of rich-tasting sun-dried tomatoes Roasted Garlic and herb Rack of Lamb – Sautéed vegetables, mashed potatoes and a rich Cabernet wine sauce Pan-fried cauliflower cakes – Fried to a crispy, golden brown and served with sautéed pimentos, asparagus and cumin-cilantro sour cream. Slow-Roasted Double-Cut Prok Loin Steak – Savory pork loin, served atop a bed of braised lentils with crisp green beans, potato gratin and onion jus Vegetable Vindaloo – Cauliflower, broccoli, beans, peas, carrots, tomatoes and sweet corn curry served with fragrant basmati rice, papadams, and tangy raita. DESSERTS Ivory Chocolate Fondue – Sweet berries in a white chocolate mousse; a crunchy biscuit is served to add a nice texture. Apple Pie a la Mode – Slices of spiced Golden Delicious apples baked in a flaky double crust, topped with creamy vanilla ice cream Dulce de Leche Cheesecake – Sweet cheesecake with swirls of caramel and a hint of coffee Low-Fat Caramelized pina colada tart – Pinneapple and coconut flavored filling double-baked in a flaky crust Sugar-Free Fruit Pillow – Fluffy puff pastry filled with creamy vanilla custard and topped with zesty fruit compote ___________________________________________________________________________________________________________ NIGHT EIGHT STARTERS Morocccan-Spiced Chicken Salad – Slices of grilled Moroccan spiced chicken breast with eggplant, arugula, shredded carrots, green beans and raisins Shrimp Cocktail Spinach Dip – Warm and creamy, this spinach dip is classic comfort food at its best; served with crispy tortilla chips Cream of Pumpkin – Finished with candied walnuts and a dash of sour cream Onion Soup – Caramelized onions are simmered in rich beef broth, full of flavor, each serving is finished with a Gruyere toast Chilled Raspberry and Pineapple Soup - A unique combination of seet, fresh berries blended with pineapple Caesar Salad MAIN COURSE Shrimp and Mahi Mahi Tempura - Lightly coated in tempura, fried golden and served with stir fried vegetables and clili-lime plum sauce Grilled NY Strip Steak – With a tomato confit stuffed portabella mushroom, fresh green beans, mashed potato and your choice of béarnaise sauce or Gorgonzola butter Tomato, Basil, and Mozzarella Calzone –Baked golden and served with a cherry tomoato and garlic confit salsa Rice Biryani – Delicately flavored with saffron and spices, served with pappadams and tangy raita Roasted Turkey – Served with apple bread stuffing, rich cider gravy, creamy rutabaga mash, Brussels sprouts, carrot sticks and tart cranberry sauce Potato Gnocchi – Tossed with ham and garden peas in a cream reduction DESSERTS Chocolate Brownie Sandwich – A dark bittersweet chocolate wedged between layers of rich chocolate brownie Key Lime Pie – tangy, creamy custard with the distinctive flavor of key lime nestled in a flaky pie crust Banana and Crunchy Nut Partfait – Creamy, frozen banana custard in layers of luscious whipped cream finished with caramel-fudge sauce, almonds and macadamia nuts Low-Fat Apple Cake – This wheat caje is topped with apples and served on an almond biscuit Sugar-Free key Lime Pie – tangy, sugar free key lime custard in a flaky pie crust, served with marinated berries ________________________________________________________________________________ Link to comment Share on other sites More sharing options...
danacline Posted January 27, 2010 #95 Share Posted January 27, 2010 I took pix of our menus (5 out of 7 nights) and posted on my web site, below. They match up fairly well with yours. I was surprised by a couple of things (this being my first RCCL cruise)... Number of entrees - smaller than other lines. Not breaking appetizers out from soups and salads. Chef's entree recommendation occasionally not listed in entrees - an oversight by an editor somewhere? And...more vegetarian entrees than on other lines. The fruit "soups" are generally available in the buffet, and are excellent. 2nd formal night lobster is a full tail, plus shrimp. Too bad they don't give you a little bowl of melted butter. _Everything_ was excellent. At a table for 4, often there were 4 different entree selections, so we really had a varied diet. No one reported anything that tasted bad. Link to comment Share on other sites More sharing options...
pjinaz Posted January 28, 2010 #96 Share Posted January 28, 2010 These menus are disappointing. I have talked my friends into going on RCCL with us because I always have felt the food was better than Carnival and I have previously liked it better than Disney food, but I do have to say, some of items seem fine, but a vast majority do seem weird and not fancy weird but lets take the cheapest ingredients we can find an disguise them into some fancy looking food. I am afraid I will have many complaints at dinnertime. Oh well I guess I'll bring the crockpot and an icechest with food to fix in the cabin. Link to comment Share on other sites More sharing options...
insulationbabe Posted January 28, 2010 #97 Share Posted January 28, 2010 Well each to their own opinions I guess - this will be our thirteen royal cruise and I think the menu is great - we've never had a bad dinner in the dining room yet - in fact their are a few things on the menu I plan on trying - no crockpot or icechest for me - this is a vacation and no cooking for me - guess if your not happy with the menu - maybe try the windjammer - there's a huge variety of things there - but we enjoy being waited on so its the dining room for us:) Link to comment Share on other sites More sharing options...
insulationbabe Posted January 28, 2010 #98 Share Posted January 28, 2010 Well each to their own opinions I guess - this will be our thirteen royal cruise and I think the menu is great - we've never had a bad dinner in the dining room yet - in fact their are a few things on the menu I plan on trying - no crockpot or icechest for me - this is a vacation and no cooking for me - guess if your not happy with the menu - maybe try the windjammer - there's a hug variety of things there - but we enjoy being waited on so its the dining room for us:) Link to comment Share on other sites More sharing options...
djneph Posted January 28, 2010 Author #99 Share Posted January 28, 2010 Hey Everyone, Do it with me....deep breath... and relax. The Menu is not horrible. Its different from what I remember, but I found some things to be very good and memorable. Yes there were some things that weren't the greatest, but they wearn't horrible. If you go on your cruise thinking how horrible this menu is, trust me, no matter what they serve it will be horrible. Here are my thought on the menu (atleast some of the new dishes we tried): Nt One Truffled wild mushroom linguini alfredo: Wife had this and she thought it was great, I tasted it and thought the same. Nt Two: Shrimp Ravioli - very tasty both DW and I had this. Bittersweet Chocolate Souflle - It was good, but I miss the Grand Marnier Nt Three: Eggplant and Roma Tomato Bake - Wife had this and she thought it was very good Low-Fat Angel Food cake w/ grand marnier.... - I had this and with was pretty good Nt Four: Beef and Veal Tortellaci - EXCELLENT! Wish I had some now. Very tasty Parmesan-cursted Turkey - Wife's friend had this and liked it. Picky eater (She only eats Chicken, no veggies, no fruits, no shellfish) Slow-Roasted Beef Shoulder Filet - I ordered this and it was above average and tender. Choca-Chino Trilogy - DW friend had this and she liked it BBB - both wife and I had this and were dissapointed. I think the idea is good, but was poorly carried out. The old Brule was in a bigger shallow dish. Now its in a smaller-deeper dish. Our's were room temperature. Also, they put TOO MUCH sugar on top, it seemed like almost an inch (lol) thick carmalized sugar coating, instead of the light thin coating I was used to. It tasted good, but they need to work out the kinks. NIGHT FIVE Breaded Mushrooms - Great, but no better than your local sports bar. Tilapia - DW and DW firends had this and loved it. Wild Mushroom Pizza - Very tasty, nice crust. I think it could have used more goat cheese (they put little lumps of it here and there), I LOVE GOAT CHEESE! Asian Duck - I never liked Duck, but this was very good!! Pork Madallions - Very good. Baked Cheese Cannelloni - This was probably the BEST new dish we tried. Everyone at the table that had this - loved it. Even DW Friend - she wants the recipie. Pear Tart Bourdalou - Might be our new favorite dessert. VERY GOOD. NIGHT SIX Thai BBQ Chicken Breat - DW and friend had it. They said it was good but the lemongrass over powered everything...too much sauce ontop of chicken. Dessert Sampler - it was delicious. I think it was - Cheesecake, chocolate cake, and panacotta NIGHT SEVEN - Sorry we went to Portofino NIGHT EIGHT Spinach Dip - It was good, but they need to work on it. Wasn't cheesy enought and a little runny. Cream of Pumpkin Soup - Wife had this and liked it (I sampled). However, we both thought the Pumpking Soup on Carnival was much better. Shrimp and Mahi Mahi Tempura - The fish and shrimp weren't anything special, but the sauce was AWESOME - too bad they put very little on the dish - they need to put more so you can dip your fish/shrimp in it. Potato Gnocchi - very good, had gnoochi once before and this was very good. Grilled NY Strip Steak - Very Good..mmm ( I don't ever eat at Ruth Chris or Houstons) Chocolate Brownie Sandwich - DW and her friend thought this was good Sugar Free Key Lime Pie - It was good for sugar free Hope this helps some of you. Link to comment Share on other sites More sharing options...
pjinaz Posted January 28, 2010 #100 Share Posted January 28, 2010 Thanks for telling us what was good. I was only kidding about the crockpot and ice chest. But do think the menu was a little different. Most nights it looked like I could find something but two nights really looked bad and am kind of embarrased that I told my friends how much better RCCL food is than Carnival. I have always thought so in the past but we will see. I will use your suggestions though and think that will help a lot, so thank you very much. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.