minniann007 Posted April 23, 2010 #1 Share Posted April 23, 2010 Just back from a wonderful cruise on the Liberty . I was wondering if the menu for dinner in the main dining room is the same on every ship ? Thanks Link to comment Share on other sites More sharing options...
marci22 Posted April 23, 2010 #2 Share Posted April 23, 2010 The menus are fleetwide but they may switch days around. Link to comment Share on other sites More sharing options...
negc Posted April 23, 2010 #3 Share Posted April 23, 2010 Just back from a wonderful cruise on the Liberty . I was wondering if the menu for dinner in the main dining room is the same on every ship ? Thanks The menus are the same fleetwide but, with a few exceptions, the order in which they are presented can vary and may depend on the itinerary or simply be a decision made by the executive chef onboard the ship. There are enough different menus that they can sail on multi-day itineraries without having to repeat a particular menu.:) Link to comment Share on other sites More sharing options...
workinmom3 Posted April 23, 2010 #4 Share Posted April 23, 2010 Minniann007, Would you be able to post the menus or email them? We are going on Liberty in July & we are trying to decide which nights to do Portofino & Chops. Thanks.... Link to comment Share on other sites More sharing options...
BroncosFan2010 Posted April 23, 2010 #5 Share Posted April 23, 2010 From what I have heard, the menus are the same, and they don't change that often. People who just got back from cruises had the same menu that I had LAST March.... I am hoping they change it before my August cruise! Link to comment Share on other sites More sharing options...
negc Posted April 23, 2010 #6 Share Posted April 23, 2010 From what I have heard, the menus are the same, and they don't change that often. People who just got back from cruises had the same menu that I had LAST March.... I am hoping they change it before my August cruise! Was there something wrong with the current menus? Somehow change just for the sake of change doesn't make much sense. If there are menu items that you would like them to add or substitute, you might write them with your suggestions but when I am presented with a menu that I have seen before, I can either order something that I have had and enjoyed before or try something else that I haven't ordered in the past. Sometimes I think that the emphasis on the menus (new or old) has more to do with the creative talents of the menu writers than the skills of those who prepare and present the food. Link to comment Share on other sites More sharing options...
BroncosFan2010 Posted April 24, 2010 #7 Share Posted April 24, 2010 Was there something wrong with the current menus? Somehow change just for the sake of change doesn't make much sense. If there are menu items that you would like them to add or substitute, you might write them with your suggestions but when I am presented with a menu that I have seen before, I can either order something that I have had and enjoyed before or try something else that I haven't ordered in the past. Sometimes I think that the emphasis on the menus (new or old) has more to do with the creative talents of the menu writers than the skills of those who prepare and present the food. It would not matter that much, except I am doing a B2B in August, and I fear it will be the same food both weeks. Since DH has many food allergies (no seafood, peas, some nuts, and melon) it limits his ability to enjoy food. We were really saddened to learn we would have the same food both weeks, even though there are different itineraries for each week. You would think after over a year the menu would have changed, and on ships that do alternating routes, they would do a 2 week menu for those who do cruise B2B. Link to comment Share on other sites More sharing options...
lovemylab Posted April 24, 2010 #8 Share Posted April 24, 2010 It would not matter that much, except I am doing a B2B in August, and I fear it will be the same food both weeks. Since DH has many food allergies (no seafood, peas, some nuts, and melon) it limits his ability to enjoy food. We were really saddened to learn we would have the same food both weeks, even though there are different itineraries for each week. You would think after over a year the menu would have changed, and on ships that do alternating routes, they would do a 2 week menu for those who do cruise B2B. If your DH has many food allergies, you should be able to contact the special needs department to make arrangements for that. If you booked through a TA they would be able to do it for you. While it will be the same menu both weeks, there is enough variety on the menu that you won't have to eat the same menu items each week. Plus you could always go to the specialty restaurants or WJ for variety as well. We just got off the AOS in December and my husband and I actually commented how we wished we had done a B2B so that we could have a chance to try all the menu items we liked :o Link to comment Share on other sites More sharing options...
nanfromatlanta Posted April 24, 2010 #9 Share Posted April 24, 2010 Minniann007, Would you be able to post the menus or email them? We are going on Liberty in July & we are trying to decide which nights to do Portofino & Chops. Thanks.... The menus are all the same fleet wide. Please be aware, however, that they may rotate the days on which the menus are served from cruise to cruise... ;) Night One: Starter: 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 - 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. Breaded 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 - 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 - 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 and fire-roasted red pepper pesto swirl around the 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 Link to comment Share on other sites More sharing options...
FlutePrayer Posted May 5, 2010 #10 Share Posted May 5, 2010 Thank you! This is so helpful! Link to comment Share on other sites More sharing options...
Mark_K Posted May 5, 2010 #11 Share Posted May 5, 2010 Just back from a wonderful cruise on the Liberty . I was wondering if the menu for dinner in the main dining room is the same on every ship ? Thanks Pretty much yes, for ships sailing the same length of cruise in the same region. There will additions/subtractions for more or less nights, and may be some minor differences based on part of the world the ship is sailing from. Link to comment Share on other sites More sharing options...
Sancho_proudfoot Posted May 5, 2010 #12 Share Posted May 5, 2010 I seem to recall a little code printed on the bottom edge of the menu which said something like "fleetwide/dinner/MDR/Tuesday" which - unless my memory is tricking me - would indicate the same menu across all the ships Link to comment Share on other sites More sharing options...
negc Posted May 5, 2010 #13 Share Posted May 5, 2010 It would not matter that much, except I am doing a B2B in August, and I fear it will be the same food both weeks. Since DH has many food allergies (no seafood, peas, some nuts, and melon) it limits his ability to enjoy food. We were really saddened to learn we would have the same food both weeks, even though there are different itineraries for each week. You would think after over a year the menu would have changed, and on ships that do alternating routes, they would do a 2 week menu for those who do cruise B2B. You should contact RCI to advise them of your husband's allergies and they will make every effort to assist him in finding foods that will accommodate his situation. I still have a problem with your thought that changing the menus somehow automatically makes them better. Perhaps they subscribe to the maxim: "If it ain't broke, don't fix it." Does your local restaurant change its menu on a regular basis and what happens if, when it makes those changes, your favorite meal items are dropped in favor of something that, while different, is not as pleasing? If the food is well prepared and to your liking, I would think you might be pleased to have the opportunity to experience it again. I would be more concerned that the chefs and cooks do an excellent job in preparing the food on the menu than that the creative writers who describe those foods make them sound wonderful or different. Link to comment Share on other sites More sharing options...
Bobbyjean Posted May 9, 2010 #14 Share Posted May 9, 2010 Night Two STARTERS Shrimp Cocktail Escargot Bourguignonne Lobster Bisque Oxtail Broth :( Yuck. Not much there for a pescetarian. Link to comment Share on other sites More sharing options...
nanfromatlanta Posted May 10, 2010 #15 Share Posted May 10, 2010 :( Yuck. Not much there for a pescetarian. Salads are also available. Link to comment Share on other sites More sharing options...
Jo and Rob Posted May 10, 2010 #16 Share Posted May 10, 2010 When is day one? We are on a three night cruise which follows a four night cruise, does this mean we start on day five? I was hoping to have the snails! Can you do special requests? Which nights from this 7 night menu where the formal nights? Link to comment Share on other sites More sharing options...
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