new 9 night exlorere menu

[beaumontbhoy]

has anyone who sailed recently got the new 9 night explorer menu? please dont say look in generic explorer thread as thats 1000's of pages

[octagonmike]

I would also like to see these if possible as we are off on explorer in 2 weeks time and would like to know if there are perhaps particular nights where we might look at Chops or Portofino instead if we don't like the look of the MDR menu for any particular evening.

[Tyler80]

Typically dining menus are fleet wide and daily choices don't always fall on the same day of each cruise.

[CruzinSoulMates]

I would also like to see these if possible as we are off on explorer in 2 weeks time and would like to know if there are perhaps particular nights where we might look at Chops or Portofino instead if we don't like the look of the MDR menu for any particular evening.

 

 

Octagonmike..........Just so that you know, there is no Chops on board Explorer. Just Portofino's, which is delicious!!!

[marci22]

has anyone who sailed recently got the new 9 night explorer menu? please dont say look in generic explorer thread as thats 1000's of pages

 

TIP: when you go to the Explorer of the Seas big thread, you can *search this thread* so you don't have to read through 2000 pages. It is in the upper right area. Put the word "menu" in. The less search terms the better.

 

 

Explorer of the Seas

 

Menus for Nine Night Itinerary (Portofino at the end)

 

Bon Voyage Dinner

 

Melon and Mango - Drizzled with ginger syrup

Smoked Fish Tapenade - Smoked fish, onions, capers and fresh herbs, served with crostini

Vidalia Onion Tart - Sweet onions and Gruyère cheese baked in pastry, with red pepper coulis

 

Tuscan Tomato Soup -Thick rustic soup swirled with basil pesto

Saigon Chicken Noodle Soup - Chicken broth with lemongrass, ginger, noodles, and julienne vegetables

Chilled Watermelon Gazpacho - Garnished with chopped celery and cucumber

 

Spinach Salad - With plum tomatoes, sliced mushrooms, and toasted pine nuts

 

Shrimp Ravioli - In a creamy coconut-lime lobster sauce with freshly wilted spinach and crispy fried leeks

 

Royal Herb-Crusted Fillet of Atlantic Cod - With a light cream saffron-Champagne sauce, red-skinned mashed potatoes, and scallions

Stuffed Chicken Breast - Filled with prosciutto and brie, served with red pimento relish

Slow-Roasted Prime Rib - With a baked potato and horseradish au jus

Grilled Mediterranean Vegetable Quesadilla - Folded in a flour tortilla with Manchego cheese and tomato cilantro salsa

Salad Fettuccine with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast - with seasonal herbs

Grilled Black Angus Top Sirloin - with Herb Butter

 

Ivory Chocolate Fondue - Full of mixed berries, with a crunchy biscuit

Apple Pie á la Mode - Slices of spiced Golden Delicious apples baked in a double-crust pastry, topped with vanilla ice cream

Savarin - Rum-soaked yeast cake filled with banana cream, finished with orange wedges, Kadota figs and chocolate chips

Tropical Fruit Salad - Marinated in Grand Marnier

Sugar-free Swan Chantilly - A pastry swan filled with sugar-free whipped cream, served with apricot purée

 

Night 2: Captain's Gala

 

Orange Carpaccio - Orange slices, red onion, watercress, feta cheese, and cumin mint yogurt

Shrimp Cocktail Royal - Chilled shrimp served with Royal cocktail sauce

Escargots Bourguignonne - Baked snails in garlic-herb butter

Lobster Bisque - Finished with Cognac and whipped cream

Oxtail Broth - Beefy broth and aged sherry, served with a crispy cheese twist

Chilled Golden Pear - Garnished with dried cranberries

 

Caesar Salad - Crisp romaine lettuce, shaved Parmesan, and herb croutons Caesar dressing

 

Truffled Wild Mushroom Linguini Alfredo - Linguini pasta folded in a creamy wild mushroom and white truffle sauce

 

GoldenSea Bass - Pan-seared fillet, Spanish sofrito, black olive polenta, and fried capers

Roasted Duck - With black currant sauce, red cabbage, and croquette potatoes

Filet of Beef - Creamy whipped potatoes and crimini mushrooms, with green peppercorn sauce

EggplantMozzarellaTower - With chunky plum tomato sauce and balsamic glaze

Linguini with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

 

Grand Marnier Soufflé - Airy egg white and Grand Marnier pastry cream dessert

Double Strawberry Cheesecake - Luscious strawberry and cream cheese cake

Cherries Jubilee - Vanilla ice cream topped with warm red cherries, in a Kirsch-spiked sauce

Low-fat Double Strawberry Cheesecake - Luscious strawberry and low-fat cream cheese cake

Sugar-free Coconut Vanilla Layer Cake - With Tahithian vanilla mousse and roasted coconut

 

Night 3: Venetian Feast

 

Caprese Salad Fresh mozzarella and tomatoes, drizzled with extra-virgin olive oil

Antipasti Cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms, and baked caramelized garlic

Scallop Risotto Sautéed sea scallops over charred sweet corn and mascarpone risotto

 

Creamy Roasted Garlic Soup With rye bread croutons

Minestrone A rich Italian soup of vegetables, tomato and pasta, finished with Pecorino Romano

Chilled Strawberry Bisque Garnished with fresh mint

 

Insalata Mista Mixed greens, zucchini, red bell peppers, and black olives

 

Rigatoni Pasta With spiced chorizo sausage, red and green peppers, grilled corn, olive oil and basil

 

Garlic Tiger Shrimp Garlic-herb baked with seasonal vegetables

Chicken Marsala Marsala mushroom sauce, mashed potatoes, and fresh vegetables

Lamb Shank with Rosemary Slowly braised, with garlic mashed potatoes and oven-roasted vegetables

Vegetarian Chili With jalapeño corn bread, grated cheese, and sour cream

Rigatoni with Marinara Sauce

Broiled Fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

 

Warm Chocolate Cake With milk chocolate sauce and sliced roasted pears

Raspberry Panna Cotta Italian pudding served on an almond butter cookie with raspberry coulis Tiramisu Kahlua, espresso, and mascarpone cake, dusted with cocoa powder

Low-fat Angel Food Cake Light as a feather, with Grand Marnier-marinated strawberries

Sugar-free Chocolate Mint Cake Layers of chocolate sponge cake and silky sugar-free chocolate mint mousse

 

 

 

Night 4: Get Out There!

 

Exotic Fruit With Mojito jelly

Crab and Shrimp Salad Atop mixed lettuce, mango and papaya, with lime-cilantro dressing

Beef and Veal Tortellacci Tossed with zucchini-garlic cream

 

Jalapeno Potato Soup Sour cream and scallions

Chicken Consomme With pancake fettuccine and chives

Chilled Cranberry and Mango Soup Garnished with diced mango

 

Seasonnal Salad With cucumber and red bell peppers

 

Penne Tarantina Tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallops

 

Cornmeal Dusted Tilapia With Japanese ratatouille and garlic-wasabi aioli

Parmesan Crusted Turkey Tenderloins With sage-mustard sauce

Slow-roasted Beef Shoulder Filet Mascarpone mashed potatoes and Shiraz reduction

Asparagus and Brie Tart Grilled Plum tomatoes, arugula, red pepper essence and chive oil

Penne with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

 

Choca-Chino Trilogy Grand Marnier white chocolate mousse, milk chocolate cheesecake and chocolate mud cake

B B B Banana and Bailey's Irish Cream brulee custard baked under a crust of caramel

Magic Mango Parfait Frozen mango custard with Caribbean mango salsa

Low-fat Exotic Pineapple and Coconut Cake Flourless pineapple and coconut cake with low-fat pineapple sorbet

Steamed Sugar-free Vanilla and Berry Custard Finished with fresh berries

 

Night 5: Crown and Anchor Dinner

 

Fresh Seasonal Fruits Laced with passion fruit coulis

House Terrine Savory duck pâté with port and Waldorf salad

Maryland Crab Cake With wasabi rémoulade, jicama, and fire roasted corn slaw

 

New England Clam Chowder Thick chunky soup topped with chopped parsley

Thai Lemongrass Soup Fragrant lemongrass and chicken broth with scallop dumplings and chopped green onions

Chilled Golden Delicious Apple Soup Dusted with cinnamon

 

Focaccia and Tomato Salad for the Table:

Crusty focaccia, bocconcini, and ripe tomato slices tossed with fresh basil. Served family style

 

Cheese Tortelloni In a light blue cheese and sun-dried tomato sauce

 

Orange Lime Salmon With sautéed baby bok choy and tomato-chili compote

Grilled Pork Chop With cranberry-apple relish, scalloped potatoes, and sautéed seasonal vegetables

Thyme and Garlic Lamb T-Bones Roasted pumpkin, green beans and Merlot reduction

Risotto Primavera Freshly grilled vegetables over saffron and wilted spinach risotto

Spaghetti with Marinara Sauce

Broiled Fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

 

Black Forest Mousse Dark chocolate mousse, brandied cherries and Chantilly cream, served with a biscotti

Dulce de Leche Cheesecake Dense cheesecake with a hint of coffee

Flavored Baked AlaskaGlaciers of ice cream on sponge cake islands, blanketed in golden meringue

Low-fat Washington Apple Cobbler Spiced with cinnamon and dusted with powdered sugar

Sugar-free Tapioca Pudding Creamy vanilla pudding with zesty lemon sauce

 

Night 6:

 

Onion Focaccia With herbed cream cheese and crudités

Shrimp Ceviche With sliced carrots, orange sections and fennel

Curried Vegetable Samosa Indian fried pastry served with mango chutney

Cream of Cauliflower Soup With paprika croutons

Beef Consommé Royale Garnished with truffle royale custard and chopped chives

Chilled Blueberry and Yogurt Soup Garnished with freshly chopped mint

 

Boston Lettuce Tossed with chopped eggs and fire-roasted red bell peppers

 

Papardelle and Fresh Peas Tossed in cream sauce, topped with fried proscuitto

 

Thai-Style Shrimp With ginger, lemongrass and stir-fried vegetables

Buttermilk Fried Chicken Served with chicken gravy, mashed potatoes, and roasted corn

Black Angus Sirloin Steak Oscar Topped with crabmeat, Béarnaise, and served with asparagus spears

Vegetable Pad Thai Oriental-style stir-fried vegetables with rice noodles and peanut sauce

Papardelle with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

 

Cappuccino Layer Cake Chocolate-coffee cake topped with creamy fudge icing

Passion Fruit Meringue Tart

Passion fruit custard with a raspberry glaze, topped with meringue

Coconut Parfait Coconut ice cream layered with whipped cream and mango sauce

 

Low-fat Summer Pudding Vanilla pudding served with marinated berries

Sugar-free Guava Napoleon Puff pastry layered with vanilla pastry cream and tangy guava filling

 

Night 7: Marco Polo

 

Papaya, Lychee and Water Chestnut Salad With kaffir lime syrup

Smoked Salmon Carpaccio Thinly sliced smoked Norwegian salmon served with red onions, capers, and lime

Breaded Mushrooms With tartar sauce

 

Mulligatawny Soup Spicy Indian soup with curried chicken and rice

Shellfish Saffron Consommé With baby shrimp and leeks

Chilled Orange and Banana Soup Garnished with julienne basil

 

Tomato Salad With crumbled blue cheese and red onion

 

Baked Cheese Cannelloni With Gruyère-parmesan cream and a beef and forest mushrooms ragout

 

Pan-seared Tilapia On potato leek gratin, with corn, snow peas, and saffron beurre blanc

Asian Duck Ginger marinated duck glazed with orange hoisin sauce, roasted, and served with stir-fried Chinese cabbage and steamed rice

Pan-fried Pork Medallions Sour cream mash, caramelized shallots and port reduction

Wild Mushroom and Goat Cheese Pizza With a balsamic drizzle

Spaghetti with Marinara sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter Chocolate Marquise A dense, satiny chocolate-and-cream pudding served chilled with raspberry sauce

 

Irish Cheesecake Drizzled with Bailey’s Irish Cream

Strawberry Napoleon Puff pastry layered with vanilla pastry cream and Grand Marnier strawberry coulis

Low-fat Peach Cobbler Spiced cinnamon peaches and brown sugar topped with buttery crumbs then baked

Sugar-free Lime Basil Parfait Basil and lime infused creamy frozen mousse served with a berry salad

 

Night 8: Chef's Dinner

 

Sun-Ripened Pineapple Sliced pineapple, sun-dried apricot ricotta, and black pepper

Citrus Cured Salmon Thinly sliced, with a dill- cucumber salad

Creamed Wild Mushrooms In Puff Pastry Herbed crimini and oyster mushrooms in flaky pastry

 

Cream of Asparagus Garnished with crunchy almonds

Double Duck Consomme With julienne vegetables and aged port

Roasted Peach Soup Finished with fresh strawberries

 

House Salad Boston and Oakleaf lettuce, vine ripe tomatoes and sunflower seeds

Strawberry Kiwi Sorbet

 

New England Bay Scallops and Ziti Topped with grilled portobello mushrooms and fire-roasted red pepper pesto

 

Fisherman's Plate A broiled lobster tail and garlicky shrimp served with broccoli florets

Thai BBQ Chicken Breast With coconut-lemongrass jasmine rice

Slow Roasted Aged Prime Rib Cut thick, in natural jus, with a baked russet potato, chive-sour cream, and glazed root vegetables

Asian Fried Tofu With sautéed bok choy, shiitake mushrooms, and red curry sauce

Ziti with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

 

Special Dessert Assortment Platter (3 mini desserts on a plate for each guest)

Mini baba, flourless chocolate cake & cheesecake

Low-fat Berry Mousse Strawberry and blueberry yogurt mousse with low-fat vanilla sauce

Sugar-free Red Berry Tart Flaky pie crust filled with sugar-free vanilla pastry cream and fresh red berries

 

Final Night: Feast of Nations

 

Fired Roasted Red Pepper Hummus With roasted marinated zucchini and toasted pita

Shrimp Cocktail Plump shrimp served with cocktail sauce

Spinach Dip Served warm with crisp tortilla chips

 

Roasted Pumpkin and Apple Soup With crème fraîche and fried sage

Onion Soup Caramelized onions simmered in beef broth with Gruyère toast

Chilled Forest Berries and Buttermilk Soup A combination of fresh berries blended with buttermilk

 

Caesar Salad for the Table: Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with

Parmesan shavings and served family style

 

Grey Goose Vodka and Smoked Salmon Cream Pasta Creamy sauce tossed with orecchiette pasta, finished with mushrooms and crushed tomatoes

 

Mahi Mahi Tempura Lightly battered and fried, with housemade sweet-and-sour sauce and stir-fried vegetables

Roasted Turkey With apple bread dressing, pan gravy, creamy mashed potatoes, and cranberry sauce

Grilled NY Strip Steak Bearnaisesauce, fried potato wedges, and zucchini

Indian Vegetable Curry Braised spiced garden vegetables with steamed rice and a refreshing cucumber-yogurt sauce

Orchiette with Marinara sauce

Broiled Fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with Herb Butter

 

Brownie Madness Dark chocolate brownie, bittersweet chocolate mousse, and whipped cream, drizzled with chocolate sauce

Key Lime Pie Tangy Key lime custard in a flaky pie crust

Banana and Crunchy Nut Parfait Frozen custard, layered with whipped cream, caramel fudge sauce, almonds and macadamia nuts

Low-fat Strawberry Shortcake Light buttermilk pound cake layered with glazed, sliced strawberries

Sugar-free Key Lime Pie Tangy sugar-free Key lime custard in a flaky pie crust, served with marinated berries

 

Portofino’s- Specialty Restaurant – Reservations Needed

 

Appetizers, Soups, Salads

 

Carpaccio Con Scaglie Di Parmigiano - Thinly sliced seared tenderloin with a salad of shaved fennel, argula and sun-dried tomatoes, finished with lemon-infused olive oil and roasted pine seeds

 

Sformato Al Formaggio Caprino, Insalatina Di Campo E Funghi Trifolati Profumati Al Tartufo- Warm double baked goat cheese souffle served on a bed of forest mushrooms with crisp garden greens, sage-infused cream and drizzled with truffle oil

 

Risotto Ai Gamberett I - Tiger shrimp sauteed with fresh herbs on a bed of creamy saffron risotto

 

Insalata Caprese - Vine ripened yellow and red teardrop tomatoes with baby broccocini, basil, and red onion

 

Zuppa Lagunare Agli Asparagi E Filetti Di Trota Affumicata - Cream of asparagus with julienne-smoked river trout

 

Zuppa Fredda Di Pomodori E Peperoni Dolci Con Capesante Ed Avocado - Chilled plum tomato and pepper soup with seared scallops and avacado

 

Zuppa Del Giorno- Soup of the day

 

Insalata Di Pere E Gorgonzola - Mesclun greens, crumbled Gorgonzola cheese, slices of crip pears and roasted candied walnuts served with house dressing

 

Insalata All Cesare - Romaine lettuce with shaved parmesan, herb croutons, and traditional dressing. Prepared a la minute in the dining room

 

Pasta

 

Penne D'angelo, Salsa Di Pomodoro San Marzono Con Prosciutto Crudo E Basilico - Penne pasta with vine-ripened tomoatoes, prosciutto, fresh basil, and shaved Parmesan cheese

 

Pappardelle Mantecate Con Crema Marscaponem, Funghi Arrosto E Timo - Ribbon pasta with roasted mushrooms and fresh thyme, lightly tossed in a marscapone cream sauce

 

Spaghetti All'arargosta E Mazzancolle - Chunks of lobster, roasted zucchini, and garden peas, with a piquant lobster basil sauce

 

Main Courses

 

Gamberoni Cotti In Padella Al Profumo Di Mar - Tiger shrimp, roasted garlic and fresh herbs, served on a bed of grilled asparagus and baby vegetables

 

Saltimbocca Alla Romana - Thinly sliced veal wrapped with fresh sage abd prosciutto, pan-friend with porcini mushrom risotto and Marsala jus

 

Filetto Di Manzo Alla Piastra - Girlled North American beef tenderloin on creamy truffle mashed potatoes, roasted and carmelized garlic and seaso nal vegetables

 

Filetto Di Tonno Ai Ferri Marinato Con Succo Di Limone Ed Olio Extra-Vergine D'Oliva - Olive oil and lemon marinated tuna steak with grilled fennel and chili-tomato compote

 

Scaloppa Di Pollo Alla Parmigiana, Salsa Di Pomodoro E Pesto Alla Genovese - Corn-fed chicken, baked with eggplant and mozzarella, with an herbed potato cake and Ligurian tomato-pesto sauce

 

 

Filetto Di Halibut "Ippoglosso" Alla Piastra - Grilled fillet of Atlantic halibut on wilted baby spinach with lobster ravioli and roasted purple onions, sun-dried tomato confit and basil oil

 

 

Desserts

 

Dolcetti Alla Portofino – Mini indulgences of Portofino sweet delights

 

Torta Al Cioccolato Gianduia E Mandorle Con Crema Al Caramello E Gelato Al Caffe Espresso - Flourless gianduia chocolate cake, served with semi-whipped espresso cream

 

Tiramisu Alla Portofino - A traditional favorite, with crushed marinated rasperries

 

Rollo Di Neve Meringata Alla Nocciole Tostate Ripieno Con Panna Profumata Al Frangelico, Crema Al Caffe - Roasted hazelnut meringue on mixed forest berries with Frangelico sabayon

 

Pannacotta Alla Veneziana con Agrumi Profumati Alla Menta - Buttermilk panna cotta with a refreshing minted citrus salad

 

Tartufo Di Cioccolato Bianco Al Latte Con Fragole - White chocolate truffle cake with vintage balsamic vinegar, tossed strawberries

 

CheesesScelta Di Formaggi Assortiti - A samping of Italian cheeses

 

 

Coffee

 

Espresso – Cappuccino – Latte – Caffe’ Mocha

 

Royal Delight – Royal Caribbean’s Signature Coffee Coctail. – Grand Marnier, Irish Cream, Uusca Liqueru and Expresso

 

Irish Coffee – Irish Whiskey, piping hot coffe, whipped cream

 

Kioki Coffee – Kahlua, Branday and a mount of shipped cream

 

Orange Coffee – Cointreau and whipped cream

 

Mocha Berry – Chambord raspberry liqueur and chocolate, topped off with piping hot coffee and fresh whipped cream

[gerif]

Just a note - these menus are somewhat outdated. While many of the items are available, some have been removed (e.g., no more grande marnier souffle).

[BND]

We were on the 9 night EOS in March. Night three wasn't the Venetian Feast when we were onboard. Night three was the Night six menu with fried chicken. I know this because we ate at Portofino's on night 3, based on the menu I had made the reservations before we boarded. Our tablemates let us know that they had the friend chicken on night 3 and we had the Venetian feast another night. I also don't recognize everything on that menu, so don't go by that.

[marci22]

It's not the latest, but it's better than nothing!

[starlake]

The menus listed are not the menus they are now serving. Many of the items that are listed are still being served but that menu listing is no longer correct.

We just got off the Explorer . I didn't copy the menus.