Just booked Emerald - I'd like to remember. . .

[martyz]

Just booked on the Emerald for 4/4/10 - and there are a few things I don't remember. Are there any dinner menus or room service menus? I love to see any recent Patters again. How much is the coffee card? Is there a new ultimate card now available?

[pearls4t]

Just booked this same cruise yesterday! Thanks for this post. I'm looking forward to the responses.

[manutdman]

The coffee card is around $25.00 with gratuity included,gives you 15 specialty coffees. The Ultimate drink card is $72.00 gratuity included for a 7 day cruise.This card gives you unlimited soft drinks, milkshakes, virgin pina colodas, dacquirris etc. Purchased them at the International Cafe as soon as we embarked. There are some menus posted on CC just can't remember where. I have our Patters somewhere so if I find them I will post them.

[CPCruiser4Life]

Go into the "Search forum" and you will find recent menus (including room service and lunch) and patters for Eastern Caribbean Cruise on the Emerald. I was up to midnight last night reading them. We're looking to book for a late August cruise coming up!

 

I tried uploading the patters, but too big! I found the link though...

 

http://cid-2738e83fe6903798.skydrive.live.com/browse.aspx/Emerald%20Eastern%20Patters%201-17-10

 

 

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Always Available

 

Pasta Shells in Marinara Sauce with Broccoli, Capers, and Olives with Wok-Friend Chicken Strips

Fettuccine Alfredo

Shrimp Cocktail

Caesar Salad

Seared Salmon Cutlet

Broiled Chicken Breast

Grilled Beef Filet Medallions

Artisan Cheeses with Walnut Bread and Grapes

Sweet and Nutritious Fruits

 

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Sailaway Dinner

 

Appetizers

Lobster and Seafood Pate, Dill-Mustard Sauces

Melon Trio with Port and Mint

Crispy Hand-Rolled Vegetable Spring Rolls

 

Soups and Salads

Tortellini and Spinach Soup with Parmesan Sprinkle

Creamy Porcini Mushroom Soup

Frozen Rum-Infested Pina Colada Soup, Pineapple DOts

Watercress, Red Radish, and Iceberg Lettuce

 

Entrees

Pan-Fried Barramundi

Cajun Spiced Crawfish Crockpot with Black Mussels and Tomatoes

Hawaiian Luau Pork with Apricot Drippings

Slow-Roasted 5 Star Prime Rib of Beef

Slow-Cooked Texas Chili with Sour Cream

Moroccan Vegetable Ragout with Pita Bread and Red Oak Leaf Salad

 

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Captain’s Welcome Dinner

 

Appetizers

Smoked Barbarie Duck Breast with Cassis Vinaigrette

Grapefruit and Kiwi

Crabmeat Quiche with Roasted Chili Mayonnaise

 

Soups and Salads

Herbed Chicken and Wonton Soup, Spring Onions

Creamy Asparagus Soup, with Salmon Dumplings

Chilled Yogurt and Tamarind Soup, Lemon Zest

Butter Lettuce, Curly Endive, Radicchio, and Arugula

 

Entrees

Skillet-Fried Halibut with Swiss Chard

Sauteed Shrimp Newburg with Shellfish Cream

Roasted Cornish Game Hen with Mushroom and Potato Ragout

Grilled Mignons of Beef Tenderloin with Madeira-Truffle Demi-Glace

Pork Roast with Crackling and Homemade Apple Sauce

Vegetable Fritters on Paprika Cream Sauce

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Italian Dinner

 

Appetizers

Herb and Sea Salt Marinated Seafood Antipasto, Lemon Mayonnaise

Dry-Cured San Daniele Ham with Sweet Cantaloupe Melon

Eggplant Parmigiana with Basil-Tomato Sauce

 

Soups and Salads

Pasta e Fagioli Red Bean Soup Dusted with parsley Parmesean

Rustic Vegetbale minestrone, Pesto Crouton

Nippy Peach Soup with Sparkling Prosecco

Mixed Greens and Baby Spinach with Crisp Bacon Bits

 

Entrees

Sauteed Saltimbocca of Turbot with Parma Ham and Sage

 

Gamberi alla Fra Diavolo

(Flambeed Scampi in Hot and Fiery Marinara Sauce with Pearl Rice)

 

Classic Veal Scaloppine in Marsala Sauce

 

Brasato di Manzo al Barolo

(Beef Pot Roast Braised in Barolo Wine)

 

Pan-Fried Breaded Chicken Cutlet with Mushroom and Fontina Melt

 

Baked Zucchini with Ceese and Onion Stuffing

 

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French & Mediterranean Dinner

 

Appetizers

Mesquite Smoked Chicken Breast

Fruit Kebabs with Lavender-Honey Cream

Escargots Bourguignon Glazed with Garlic-Herb Butter

 

 

Soups and Salads

French Onion Soup Sealed with Cheese Crouton

Roasted Pumpkin and Turnip Cream Soup with Basil

Ice-Cold Cucumber Soup with Mint, Browned Almonds

Mesclun Greens, Daikon Radish Juliennes and Baby Tomatoes

 

Entrees

Fried Orange Roughy on Griddled Fennel with Pernod Cream Sauce

Sauteed Provencale-Style Frogs’ Legs with Garlic and Parsley Sauce

Roasted Duck a l’Orange

Cordon Bleu-Style Veal Scaloppine with Swiss Cheese and Ham

Beef and Andouille Sausage Jambalaya

Leek and Ricotta Cheese Tart

 

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Chef’s Dinner Menu

 

Course One

Quail and Venison Saddle Terrine, Gingered Red Onion Compote, Mesclun Salad

Twice Baked Goat’s Cheese Souffle, Garlic Sabayon

 

Course Two

Mushroom Cream Soup, Madeira-Marinated Sun-Blushed Tomatoes

Boston Lettuce Tossed in Shallot Dressing

 

Course Three

Strawberry and Thyme Infused Lemon Sorbet, Thyme Sprig

 

Course Four

Griddled Seabass on Braised Belgian Endive

Poached Alaskan King Crab Legs with Drawn Butter

Seared Pork Tenderloin with Cocoa Spice Rub, Natural Jus

Herb-Roasted Pink Rack of Superior Lamb

 

Course Five

English Stilton with Crisp Leek Hay

Menage a Trois

 

Chilled Mini Rasberry Panna Cotta

(Tiny Gateau Opera, Honey-Hazelnut Semifreddo with Nutella Twist)

 

Course Six

Coffee or Tea with homemade Mignardises

 

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Captain’s Gala Dinner

 

Appetizers

Crab, Scallop, and Shrimp Salad

Vegetable Pate with Baby Greens

Asparagus with Tomato and Italian Bacon

 

Soups and Salads

Chicken and Vegetables in Fortified Broth

Roasted Tomato Cream Soup, Brioche Croutons

Ice-Cold Peach and Mango Smoothie with Dried Apricots

Belgian Endive, Boston Lettuce and Tomato

 

Entrees

Pan-Fried Filet of Rockfish

Broiled Lobster Tail and King Prawns with Lemon Butter

Roasted Pheasant in Pan Juices with Carmaelized Shallots

Beef Tenderloin Wellington

Red Wine Braised Beef Short Ribs

Baked Crepes with Roasted Pumpkin and Walnut Mascarpone

 

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Landfall Dinner

 

Appetizers

Poached Seafood and Avocado

Watermelon and Feta Cheese

Creamed Chicken, Sweetbreads, and Mushrooms in Puff Pastry Case

 

Soups and Salads

Philadelphia Pepper Pot Soup

Double Beef Consomme with Mini Choux Buns, Scallions

Chilled Curried Pumpkin Cream Soup

Grilled Vegetables with Chives and Hearts of Romaine Lettuce

 

Entrees

Broiled Freshwater Barramundi

Seared Sea Scallops

Roasted Tom Turkey with All Trimmings

New York Cut Strip Steak with Green Peppercorn Sauce

All-American Meatloaf with Mushroom Gravy and Mashed Potatoes

Eggplant Fritters with Fried Rice

 

ROOM SERVICE

 

 

[Woobstr112G]

Just booked on the Emerald for 4/4/10 - and there are a few things I don't remember. Are there any dinner menus or room service menus? I love to see any recent Patters again. How much is the coffee card? Is there a new ultimate card now available?

 

While they might not be as recent as you'd like, I have all of the patters, from my Emerald T/A Oct 2008, posted on my flickr site. The link is in my signature. Click on the "Emerald" button which is on the right side of the page.

 

Bob

[SeaYa52]

Join the group over on the April 4th sailing.....sounds like a nice group of folks are sailing that week. a lot of your questions are answered there. I think I posted the link for recent patters too...as well as menu's & theme nights.:D I think the header for this cruise says something like - Honeymoon Cruise April 4, 2010....but it's really a post for everyone.

Sandy

[bishop35]

We just returned from the Emerald, we used room service a few times. My son ordered a cheesburger, which isn't listed as a room service item and he received it no problem. We ordered a pizza because we heard on CC that you could. It was yummy and we were charged $3.00 for a delivery charge, well worth it. The items they list for room service are very basic but it doesn't hurt to call them and see if they would deliver something not on the list.