Jenn W Posted February 9, 2005 #1 Share Posted February 9, 2005 Does anyone have the Valor dinner menus? Is it the same for Western and Eastern? Curious since I want to make ressies for Scarlett's and don't want to miss a good day with the regular menu. I know I can't go wrong either way : ) Jenn Link to comment Share on other sites More sharing options...
derf5585 Posted February 9, 2005 #2 Share Posted February 9, 2005 This is a menu for 19 Oct 2004 for "Nick and Nora's Supper Club" on the Carnival Miracle. My wife Derfette had the Veal Chop And I had the Porterhouse Steak We both felt it was well worth the $25.00 additional charge. Starters TRIO OF ESCARGOTS Baked in Brioche, Wrapped in Rice Paper and Classic Bourguignonne BEEF CARPACCIO Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese Marinated Mache Lettuce SUSHI PLATTER Ahi Tuna, Shrimp and Unagi with Pickled Ginger and Wasabi ICED RUSSIAN CAVIAR 1 oz. of Sevruga Caviar with Traditional Condiments and Buckwheat Blinis An Extra $29.00 Charge will Apply SHRIMP COCKTAIL Colossal Black Tiger Prawns with American Cocktail Sauce NEW ENGLAND CRAB CAKE On Roasted Pepper Remoulade LOBSTER BISQUE WITH VINTAGE COGNAC Fleuron and Fresh Cream BAKED ONION SOUP “LES HALLES” A Parisian Classic Salads CLASSIC CAESAR SALAD Hearts of Romaine Lettuce, Traditionally Prepared BABY LEAF SPINACH AND FRESH MUSHROOMS With blue cheese, warm bacon dressing. TOSSED GARDEN SALAD Greens, Radicchio, Tomato Wedges, Purple Onion Rings and Watercress Choice of House, Ranch or Blue Cheese Dressing Side Dishes BAKED POTATO WITH TRIMMINGS SAUTEED MEDLEY OF FRESH MUSHROOMS YUKON GOLD MASH WITH WASABI HORSERADISH SPAGHETTI WITH FRESH TOMATO SAUCE GRILLED FRESH VEGETABLES IN SEASON CREAMED SPINACH WITH GARLIC Entrees Our Steaks Are Hand Selected and Aged for 30 Days to Our Specifications. Carefully Handled and Perfectly Cooked. BROILED NEW YORK STRIPLOIN STEAK 14 0Z. Of the Favorite Cut for Steak Connoisseurs CLASSIC PORTERHOUSE STEAK Combines the Full Flavor of the Strip Loin with the Tenderness of the 'Tenderloin 24 0Z. of the Best from Both Worlds BROILED FILET MIGNON 9 OZ. for Ihe True gourmet SURF & TURF Seared Lobster Tail over Tomato Confit Grilled Filet: Mignon over Cardamom Braised Carrots, Pumpkin Ravioli ALASKAN KING CRAB CLAWS Served Cold, with Drawn Butter and Roasted Pepper Remoulade CHILEAN SEA BASS Lobster Nage Braised Sea Bass over Young Spinach and Mango Salad BROILED LOBSTER TAIL Served With Drawn Butter BROILED SUPREME OF FREE RANGE CHICKEN With Blackberry- Port Wine Reduction GRILLED LAMB CHOPS Double-Cut Lamb Chops Served on Five Bean Cassoulet and Rosemary Jus BROILED PROVIMI VEAL CHOP Center- Cut from the Highest Grade Milk-Fed Veal Sauces Available THREE PEPPERCORN SAUCE WILD MUSHROOM SAUCE SAUCE BEARNAISE Desserts WARM FLOURLESS CHOCOLATE CAKE Served with Homemade Ice Cream SYMPHONY OF MOUSSES Dark and White Chocolate, Orange and Mocha TRIO OF CREME BRULLEE Served with Sugar Tuiles and phyllo cigar FRESH FRUITS Assembly of Tropical Fruits and berries in Season, Served with Homemade Sherbet SELECTION OF INTERNATIONAL CHEESES Beverages FRESHLY BREWED COFFEE Regular or Decaffeinated TEA AND HERBAL TEAS Dessert Wines QUADY ELECTRA, CALIFORNIA $ 3. 75 WEISSER RIESLING, SOUTH AFRICA $5.75 After Dinner Drinks GRAHAM'S SIX GRAPE 5.25 Dow's 20 YEAR TAWNY $9.95 Dow' S VINTAGE PORT, '85 $12.95 DE MONTAL ARMAGNAC SPECIAL RESERVE $8.75 HARDY, V. S . a. P . $5.75 HARDY, X. a . $9.50 CLES DES Ducs ARMAGNAC, V. S . a . P. 6.00 PINAR DEL RIO, GAUTIER x.a. 9.95 HENNESSY, X. a . 11.00 MARTELL CORDON BLEU 10.00 HENNESSY PARADIS 35. 00 COURVOISIER X. a. 11.00 REMY MARTIN LOUIS XI I I 95.00 Link to comment Share on other sites More sharing options...
jeb88 Posted February 9, 2005 #3 Share Posted February 9, 2005 This is just our opinon My wife and I went 1/04/05 on Valor Ship 9 room 9 food sorry 3-4 service 9 Food did not live up to what we expected even at Scarlet"s I would not give up any time any where else to eat!!!! Also room service a 0 late or not at all. 50 and from Ky. but what do we know just our experience Link to comment Share on other sites More sharing options...
Jenn W Posted February 9, 2005 Author #4 Share Posted February 9, 2005 Sorry, I was looking for the the main restaurnat dinner menus so I know which day to skip regular dinner : ) Jenn Link to comment Share on other sites More sharing options...
sueinnj Posted February 10, 2005 #5 Share Posted February 10, 2005 Just bumping as I am also curious about the menus, anyone yet? Thanks! Link to comment Share on other sites More sharing options...
judyf Posted February 10, 2005 #6 Share Posted February 10, 2005 Go on CCL site on the bottom click FAQ menus are posted there. From what I understand menu is the same on all ships. Link to comment Share on other sites More sharing options...
serene56 Posted February 10, 2005 #7 Share Posted February 10, 2005 http://community.webshots.com/album/91724526RKHrjt Here is the menu for Glory- I dont know what day the Valor leaves --if it leaves on Saturday jsut read the menu as it is.. but if it leaves on Sunday- change the days to day one- Carnival menus are fleetwide Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.