Dining menu for Serenade?

[allthatjazz]

Does anyone have the dining menu for Serenade? We will be doing b2b in 2 weeks and would like to make our Specialty dining room reservations, but I would like to see the main dining room menu first. Any help would greatly be appreciated.

Thanks so much:):):)

[danp]

We just got off of the Seranade last week.The one night I do remember is the second formal night is Lobster night.That night I got Prime rib and lobster.Sorry,the last night[friday]was Italian.

[skiiergirl]

Does anyone have the dining menu for Serenade? We will be doing b2b in 2 weeks and would like to make our Specialty dining room reservations, but I would like to see the main dining room menu first. Any help would greatly be appreciated.

Thanks so much:):):)

 

Saturday night s/b the vidalia onion tart, prime rib menu. Sunday night the escargot menu (first formal night). Monday, Tuesday, Weds are the "iffy" menus. Thursday is lobster, etc. (second formal night) Friday is the strawberry bisque, veal marsala, etc.

[StaceyCT]

Here's a link to a "revamped" menu from an eight night cruise (on another ship, but they tend to use the same menus fleetwide). http://boards.cruisecritic.com/showthread.php?t=1127997&highlight=

The menu for night 5 was not served on our cruise (probably the day they deleted since our cruise was only 7 days).

 

Below is a non-revamped standard RCCL menu - it's about 95% the same as what we saw on the Serenade. A few deletions, a few additions. I thought the food was really great, as did my companions. Feel free to ask about anything, though I only have direct experience with the vegetarian items :).

 

Night One – Sailaway

Starters

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 (v) – 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 play off beautifully in the soup, garnished with chopped celery and cucumber

 

Spinach Salad – fresh spinach with plum tomatoes, sliced mushrooms and toasted sunflower seeds

 

Main Courses

Shrimp Ravioli – bits of shrimp in pasta pillows, served in a creamy coconut lime lobster sauce atop wilted spinach and garnished with fried leeks

 

Slow Roasted prime Rib – juicy cut of beef served with baked potato and tasty horseradish jus

 

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

 

Chefs Menu

Pan-Fried Pork Medallions – meaty medallions served with buttery mashed potatoes, broccoli and a savory forest mushroom ragout

 

Alternative Menu

Linguini with Marinara Sauce – Fragrant sauce of tomatoes, onions and garlic, simmered and tossed with al dente pasta

 

Filet of Atlantic Cod – broiled fish fillet served with Chef’s choice of vegetables

 

Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary served with assorted vegetables

 

Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables

 

Vitality Menu

Pan Seared Fresh Alaskan Salmon – simple and delicious. Served atop braised lentils, with tender green beans, sweet snow peas and verjus beurre blanc

 

Desserts

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 Cream – rich chocolate cream perfumed with a hint of coffee

 

Night Two

Starters

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 and 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

 

Main Courses

Truffle Wild Mushroom Linguini Alfredo (v) – white truffle oil enhances the earthiness of the wild mushrooms in the creamy pasta dish

 

Golden Sea Bass – Pan-seared and served on a mound of creamy black polenta, and accompanied by Spanish sofrito and fried capers

 

Roasted Duck – a black currant sauce and sweet red cabbage complement the richness of the duck, while golden brown croquette potatoes add texture

Potato curry (v) – potatoes, onion and rich spicy tomato curry served with fragrant basmati rice, pappadams and tangy raita

 

Chefs Menu

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

 

Alternative Menu

Linguini with Marinara Sauce – Fragrant sauce of tomatoes, onions and garlic, simmered and tossed with al dente pasta

 

Fillet of Atlantic Salmon – broiled fish fillet served with Chef’s choice of vegetables

Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetables

 

Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables

 

Vitality Menu

Eggplant Mozzarella Tower (v) – thick sautéed slices of eggplant, drizzled with balsamic glaze, surrounded by chunky plum tomato sauce

 

Desserts

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

 

 

Night Three

Starters

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 Portabella 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

 

Insulate Mesta (v) – mixed greens, crisp zucchini, sweet red bell peppers and black olives

 

Main Menu

Rigatoni Pasta – spicy chorizo sausage, colorful bell peppers, grilled corn, olive oil and basil lend a Southwestern twist to this dish

 

Garlic Tiger Shrimp – reminiscent of classic shrimp scampi; sautéed in garlic herb butter and accompanied by seasonal vegetables

 

Chicken Marsalis – sautéed chicken scaloppini nestled in Marsala mushroom sauce, served with buttery mashed potatoes and fresh vegetables

 

Kaju Paneer Dhansak – paneer, fenugreek, tarka dal and pineapple curry served with fragrant basmati rice, pappadams and tangy raita

 

Chefs Menu

Lamb Shank with Rosemary – succulent lamb shank flavored with a hint of rosemary and served with oven roasted vegetables and garlic mashed potatoes

 

Alternative Menu

Rigatoni with Marinara sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta

 

Fillet of Atlantic Cod – broiled fish fillet served with Chef’s choice of vegetables

 

Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables

 

Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables

 

Desserts

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

 

Night Four

Starters

Exotic Fruits – (v) served with Mojito jelly

 

Crab and Shrimp Salad – sweet crab meat, surimi and shrimp are served atop lettuce, mango and papaya, and dressed with lime-cilanto dressing

 

Beef and Veal Tortallacci – a combination of beef & veal enveloped in a garlic cream sauce

 

Jalapeño Potato Soup – this creamy potato soup has a hint of sour cream for richness

 

Chicken consommé – flavorful broth with strips of crepe fettuccini, liberally garnished with chives

 

Chilled Cranberry and Mango soup – (v) creamy, sweet mango paired with cranberries in this refreshing soup

 

Seasonal Greens – (v) with a cool crisp cucumber and red sweet bell peppers

 

Main Courses

Parmesan Crusted Turkey Tenderloin – a savory sage and mustard sauce is the perfect foil for this poultry dish

 

Slow Roasted Beef Shoulder Fillet – served with decadent mascarpone roasted potatoes and Shiraz reduction

 

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

 

Chefs Menu

Cornmeal-Dusted Talapia – slightly crispy fish fillet served with a healthy portion of ratatouille and a wasabi aioli

 

Alternative Menu

Penne with Marinara Sauce – Fragrant sauce of tomatoes, onions and garlic, simmered and tossed with al dente pasta

 

Fillet of Atlantic Salmon – broiled fish fillet served with Chef’s choice of vegetables

Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetables

 

Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables

 

Vitality Menu

Penne Tarantina – a chunky tomato and garlic sauce loaded with plump mussels, shrimp and sweet bay scallops and tossed with al de dente pasta

 

Desserts

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

 

 

Night 5

Starters

Fresh Seasonal Fruits (v) – laced with passion fruit coulis

 

House Terrine – the sweetness of port wine enhances this rich duck pate, waldorf salad is a nice accomplent

 

Crab Cake – meaty crab meat cake atop a corn salsa, with ?-lime sour cream

 

New England Clam Chowder – more like a rich creamy stew than a soup, filled with chunks 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 – (v) a hint of cinnamon perfectly enhances the apple flavor

 

Fociccia and Tomato Salad – (v) chrispy fociccia, broccocini and ripe tomato slices tossed with fresh basil. Served family style.

 

Main Courses

Cheese Tortolloni (v) – delicate cheese filled pasta nestled in a light sauce of bleu cheese and bits of rich tasting sun-dried tomatoes

 

Lamb T-Bone Osso Buco Style – braised with assorted vegetables in rich Cabernet wine sauce and served with golden brown, roasted potatoes

 

Pan-Fried Cauliflower Cakes (v) – fried to a crispy golden brown and served with sautéed pimentos, asparagus, and cumin-cilantro sour cream

Vegetable Vindaloo (v) – cauliflower, broccoli, beans, peas, carrots, tomatoes and a sweet corn curry served with fragrant basmati rice, pappadams and tangy raita

 

Chefs Menu

Planko-Cilantro Crusted Catch of the Day – fresh fish fillet sautéed golden and served with basmati rice, cauliflower, spinach and a Cognac-curry sauce

 

Alternative Menu

Linguini with Marinara Sauce – Fragrant sauce of tomatoes, onions and garlic, simmered and tossed with al dente pasta

 

Fillet of Atlantic Salmon – broiled fish fillet served with Chef’s choice of vegetables

 

Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetables

 

Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables

 

Vitality Menu

Slow-Roasted Double-Cut Pork Loin Steak – savory pork loin served atop a bed of braised lentils crisp green beans, potato gratin and onion jus

 

Desserts

Ivory Chocolate Fondue – (v) sweet berries with a white chocolate mousse, a crunchy biscuit is served to add a nice texture

 

Apple Pie a’ la mode – slices of golden delicious apples baked in a flaky double crust topped with creamy vanilla ice cream

 

Dulce De Luce Cheesecake – sweet cheesecake with swirls of carmel and a hint of coffee

 

Low-Fat Carmalized Pina Colada Tart – pineapple 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 6

Starters

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

 

House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower seeds

 

Main Menu

New England Bay Scallops and Ziti – sweet bay scallops, grilled with Portobella mushrooms and fire roasted red pepper pesto swirl around the pasta

 

Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets

 

Slow Roasted Aged Prime Rib – served with natural au jus, a fluffy baked potato and light glazed root vegetables

 

Kabuli Chana (v) – chickpea curry served with fragrant basmati rice, pappadams and tangy raita

 

Chefs Menu

Thai BBQ Chicken Breast – the delicate perfume of jasmine rice is enhanced by coconut and lemongrass

 

Alternative Menu

Ziti with Marinara sauce – fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta

 

Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of vegetables

 

Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables

 

Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables

 

Vitality Menu

Asian Fried Tofu (v) – golden brown tofu is matched with sautéed bok choy, shiitake mushrooms and spicy red curry sauce

 

Desserts

Desert Sampler – a trio of exquisite tastes and textures on one plate

 

Low fat Berry Mousse(v) – 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

 

 

Night Seven

Starters

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

 

 

Main Menu

Smoked Salmon Pasta – earthy sautéed mushrooms, crushed tomatoes and cream complement the flavors of smoked salmon and Grey Goose vodka

 

Grilled NY Strip Steak – juicy steak with decadent Béarnaise sauce, crispy potato wedges and sautéed zucchini

 

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

 

Chefs Menu

Mahi Mahi Tempura – mild fish, lightly coated with tempura batter and fried golden. Served with stir-fried vegetables and homemade sweet and sour

 

Alternative Menu

Conchiglie with Mariana Sauce (v) - fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta pasta

 

Fresh Alaskan Salmon – broiled fish filet served with Chef’s choice of vegetables

 

Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables

 

Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables

 

Vitality Menu

Roasted Turkey – served with apple bread dressing, rich pan gravy, a mound of creamy mashed potatoes and tart cranberry sauce

 

Desserts

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

[allthatjazz]

Thanks so much! Definetely helped me out! Appreciate it very much!

:):):)

[BroncosFan2010]

Matched almost exactly what I remember for my Serenade cruise last March. I don't think they change it up much.

[skiiergirl]

Nights 1, 2 and 6 look correct for SR. However, the menu shown above as night 3 more than likely will be night 7 (last evening) dinner. This is one of the more popular menus (other than formal night menus) so SR tends to serve it the last evening.