8-Night Independence Menus (New Fleet Menus) 1/9/10 Sailing

[cheezwhiz]

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".

[mehitabel]

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.

[cruisegirl06]

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.

[cantw8togo]

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.

[marci22]

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.

[depplep]

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.

[FamousAmos]

Does anyone know which of these menus they skip on the 6-Night Indy?

[newyorkjoe76]

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

[FigmentsKiss]

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!

[MiamiSpartan]

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....

[northstarr1]

Thanks for posting this menu..... Does anyone know if you have to pay extra for Jade?

[39august]

No. Jade is simply the first part of the Windjammer buffet.

[dmndlil]

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.

[cantw8togo]

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.

[Swath]

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:

[kat144]

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.:)

[starlake]

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.

[TipsyT]

 

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!

[CruisinManiac]

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

 

________________________________________________________________________________

[danacline]

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.

[pjinaz]

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.

[insulationbabe]

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:)

[insulationbabe]

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:)

[djneph]

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.

[pjinaz]

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.