memabumpee Posted February 14, 2005 #1 Share Posted February 14, 2005 I am sorry I know it is out there however, I can not find it I am looking for that link that tells the menu for seven day cruise. any help THANKS Link to comment Share on other sites More sharing options...
pacerzfan Posted February 14, 2005 #2 Share Posted February 14, 2005 http://groups.yahoo.com/group/Carnival_Group/files/%2AEVERYTHING%20CARNIVAL/ Look at the Standard.doc "Standard" Carnival fleet-wide seven-day main dining room dinner menu Link to comment Share on other sites More sharing options...
sea_u_onboard Posted February 14, 2005 #3 Share Posted February 14, 2005 http://groups.yahoo.com/group/Carnival_Group/files/%2AEVERYTHING%20CARNIVAL/ Look at the Standard.doc "Standard" Carnival fleet-wide seven-day main dining room dinner menu Too Bad the group is by subscription only. Maybe you could attach the document to a post using the attach feature. Link to comment Share on other sites More sharing options...
judyf Posted February 14, 2005 #4 Share Posted February 14, 2005 Go to CCL site and click on FAQ they are posted there. Link to comment Share on other sites More sharing options...
derf5585 Posted February 14, 2005 #5 Share Posted February 14, 2005 Just for information. The crew works on a 4 week meal rotation. Link to comment Share on other sites More sharing options...
JrMafia90 Posted February 15, 2005 #6 Share Posted February 15, 2005 Just for information. The crew works on a 4 week meal rotation. Actually I believe it is 75 days. When we did the Galley tour they said they change the menu every 75 days or something like that. Link to comment Share on other sites More sharing options...
DaytonCruiser Posted February 15, 2005 #7 Share Posted February 15, 2005 Sample Dinner Menu Online Dinner Menu - Day 1 Starters and Salads SC Tropical Fruits Marinated with Lime Juice and a Touch of Tequila Hickory-Smoked Alaskan Salmon Grilled Satay of Chicken Tenderloin Beef and Barley Soup With Diced Root Vegetables Crema Di Funghi Selvatica SC Gazpacho Andalouse Mixed Garden and Field Greens SC Hearts of Romaine Lettuce with Cherry Tomatoes Main Courses Ziti with Italian Sausage, Assorted Bell Peppers and Fresh Mushrooms SC Catch of the Day: Broiled Fillet of Market-Fresh Fish Sweet and Sour Shrimp Supreme of Chicken A La Greque Rack of New Zealand Spring Lamb Dijonnaise Grilled, Aged New York Sirloin Steak with Three Peppercorn Sauce V Madras-Style Vegetable Curry Desserts and Cheeses SC Orange Cake Guava Cheese Napoleon Decadence of Chocolate Black Forest Gateau Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan Sherbet - Orange, Pineapple, Lime Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu Dinner Menu - Day 2 Starters and Salads SC Fantasy of Tropical Fruit Berries Mississippi Delta Prawns Ragout of Wild Mushrooms NS West Indian Roasted Pumpkin Soup Strawberry Bisque Mixed Garden and Field Greens Caesar Salad Main Courses Trennette Putanesca Ancho Honey-Basted Fillet of Fresh Pacific Salmon Broiled Lobster Tail with Melted Butter SC Whole Roasted Quail Filled with a Delicate Herb Stuffing Tamarind-Rubbed, Tender Roasted Prime Rib of American Beef Au Jus V Grilled Brochettes of Fresh Garden Vegetables Desserts and Cheeses SC Banana Gateau Swedish Almond Chocolate Cake Passion Fruit Indulgence Cherries Jubilee Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan Sherbet - Orange, Pineapple, Lime Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu Dinner Menu - Day 3 Starters and Salads SC Prosciutto and Melon Tender Hearts of Tropical Palm and California Artichokes Lobster Bisque Escargots Bourguignonne Black Bean Soup Chilled Cucumber Soup Mixed Garden and Field Greens SC Hearts of Iceberg Lettuce Main Courses Penne Mariscos SC Broiled Fillet of Chilean Sea Bass with Truffle Butter Grilled Paillard of Young Turkey Harlequin Jerked Pork Loin Roast Leg of New England Spring Lamb with a Rosemary Reduction Grilled New York Sirloin Steak from Aged American Beef, Marchand de Vin V Baked Herb Polenta Desserts and Cheeses SC Marbled Kahlua Cheesecake Key Lime Pie Chocolate Souffle Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan Sherbet - Orange, Pineapple, Lime Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu Dinner Menu - Day 4 Starters and Salads SC Grilled Baby Vegetables Cherrywood-Smoked Breast of Long Island Duckling Duet of Gratinated Mussels and Shrimp Provencale SC Cream of Sun-Ripened Tomatoes with a Touch of Gin Won Ton Soup Chilled Cream of Lyches Mixed Garden and Field Greens Hearts of California Artichokes, Vine-Ripened Tomatoes, Fennel Roots Main Courses Farfalle with Smoked Turkey Tenderloin and Green Asparagus Tips Pan-Seared Fillet of Sole Meuniere Black Tiger Shrimp and Sliced Heart of Leeks in California Chardonnay Crea Broiled Cornish Game Hen with Black Cherry Salsa SC Grilled Center-Cut Chop of Milk-Fed Wisconsin Veal Tenderloin of Beef Wellington V Black Bean and Vegetable Enchiladas Desserts and Cheeses SC Coconut Cake Old Fashioned Apple Pie Tiramisu Chocolate Tres-Leches Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan Sherbet - Orange, Pineapple, Lime Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu Dinner Menu - Day 5 Starters and Salads SC Vine-Ripened Beefsteak Tomatoes and Fresh Buffalo Mozzarella Alaskan Snow Crabmeat Cocktail Southwestern-Style Egg Roll French Onion Soup Corn Chowder Maryland SC Asparagus Vichyssoise Mixed Garden and Field Greens Curly Endive and Thinly Sliced Cucumbers Main Courses Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar Pan-Seared Fillet of Fresh Fish with Roasted Garlic Vinaigrette Coquilles St. Jacques SC Supreme of Chicken, Carnival-Style Veal Parmigiana Filet Mignon with California Cabernet Sauce and Gorgonzola Butter V Vegetarian Lasagna with Spinach, Mushrooms and Ricotta Cheese Desserts and Cheeses SC Lemon Cake Strawberry Cheesecake Chocolate Mousse Hazelnut Creme Brulee Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan Sherbet - Orange, Pineapple, Lime Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu Dinner Menu - Day 6 Starters and Salads SC Freshly Grilled Portabella Mushroom and Hand-Picked Mesclun Lettuce Heat-Cured Atlantic Salmon Etouffee of Langoustine Game Consomme with Juniper Berries and Aged Sherry Cream of Garden-Fresh Broccoli and Wisconsin Cheddar SC Chilled Zucchini Soup Mixed Garden and Field Greens Caesar Salad Main Courses Penne Siciliana SC Steamed North Atlantic Halibut Steak with Fresh Herb Vinaigrette Grilled Black Tiger Jumbo Shrimp Pepper-Seared Long Island Duckling Chateaubriand with Sauce Bearnaise V Assorted Fresh Vegetable Princess Desserts and Cheeses SC Tropical Fruit Platter Baked Alaska Amaretto Cake Dutch Apple Pie Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan Sherbet - Orange, Pineapple, Lime Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu Dinner Menu - Day 7 Starters and Salads SC Chilled Supreme of Fresh Fruit with Peach Schnapps An Arrangement of Louisiana Tiger Prawns Smoked Chicken Fillets American Navy Bean Soup Gumbo Creole Mango Cream Mixed Garden and Field Greens SC Vine-Ripened Tomatoes and Cucumber Slices with Fresh Chives Main Courses SC Fettuccine Tossed in a Mushroom Cream Grilled Fillet of Fresh Pacific Salmon with Dill Mousseline Delice of the Ocean, Newburg-Style Oven-Roasted Tom Turkey Seared Medallion of Pork with a Porcini Sabayon Tender Roasted Prime Rib of American Beef Au Jus V Zucchini and Eggplant Parmigiana Desserts and Cheeses SC Poached Williams Pear Grand Marnier Souffle Chocolate Fudge Cake Cappuccino Pie Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan Sherbet - Orange, Pineapple, Lime Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu SC - Spa Carnival Cuisine: These items are lower in calories, sodium, cholesterol and fat. Salads are prepared with diet dressing. Desserts are are prepared with Sweet'n Low or NutraSweet instead of sugar. V - Vegetarian Entrees Link to comment Share on other sites More sharing options...
DaytonCruiser Posted February 15, 2005 #8 Share Posted February 15, 2005 Sample Luncheon Menu Luncheon Menu - Day 1 Starters and Salads California Roll SC Caribbean Pepper Pot Chilled Avocado Soup SC Medley of Garden and Field Greens Main Courses Mongolian Steak Salad Oven Fresh Sun Dried Tomato Baguette Spaghetti Zia Tereasa SC Pan Fried Fillet of King Clip Nicoise V Vegetable Fajitas Create your Own Burger Desserts Strawberry Banana Mousse Chocolate Gateau Creme Carmel Ice Coupe Black Forest Ice Cream - Vanilla, Chocolate, Strawberry Sherbet - Orange, Pineapple Luncheon Menu - Day 2 Starters and Salads SC Seasonal Fruit Platter Jamaican Red Bean Soup Chilled Curried Apple Soup Medley of Garden and Field Greens Main Courses Chicken Caesar Salad SC Oven Fresh Focaccia V Spinach and Ricotta Cheese Ravioli Fish n' Chips Barbecued Baby Back Ribs Create Your Own Burger Desserts Lemon Mousse German Chocolate Cake Bread Pudding Chantilly Ice Coupe Belle Helene Ice Cream - Vanilla, Chocolate, Strawberry Sherbet - Orange, Pineapple Luncheon Menu - Day 3 Starters and Salads Antipasto Old Fashioned German Lentil Soup SC Chilled Orange Sory SC Medley of Garden and Field Greens Main Courses Neptunes Chefs Salad Oven Fresh Whole Wheat Baguette SC Hay and Straw Pan Fried Fillet of Idaho Rainbow Trout Almondine Chinese Pepper Steak Create Your Own Burger Desserts Gingerbread Cake Apple Hollander Tropical Fruit Terrine Chocolate Sundae Ice Cream - Vanilla, Chocolate, Strawberry Sherbet - Orange, Pineapple Luncheon Menu - Day 4 Starters and Salads Fried Calamari Rings SC Cream of Spinach Soup Chilled Essence of Fennel and Celery SC Medley of Garden and Field Greens Main Courses Nicoise Salad Philly Steak Sandwich Linguini Gigetto SC Salmon Paillard Chicken Parmigiana Create Your Own Burger Desserts SC Pina Colada Cake Chocolate Eclair Grand Marnier Cheesecake Ice Coupe Jacques Ice Cream - Vanilla, Chocolate, Strawberry Sherbet - Orange, Pineapple SC - Spa Carnival Cuisine: These items are lower in calories, sodium, cholesterol and fat. Salads are prepared with diet dressing. Desserts are are prepared with Sweet'n Low or NutraSweet instead of sugar. V - Vegetarian Entrees Link to comment Share on other sites More sharing options...
DaytonCruiser Posted February 15, 2005 #9 Share Posted February 15, 2005 Sample Breakfast Menu Great Beginnings Grapefruit Banana Melon in Season (Honeydew/Canteloupe) Orange Grapefruit Sections Baked Apple Stewed Prunes Chilled Juices Orange Grapefruit Pineapple Apple Tomato Prune Cereals Corn Flakes Frosted Flakes Special K Sugar Pops Raisin Bran Rice Krispies All Bran 40% Bran Flakes Hot Oatmeal Hot Cream of Wheat Breakfast Entrees Eggs Carnival: Boiled, Scrambled, Fried, Poached on Toast, Eggs Benedict Buttermilk Pancakes French Toast Lox n' Bagels Omelette Eggsceptionale Plain, Ham, Cheese, Ham and Cheese, Smoked Whitefish Low-Cholesterol Egg Substitute Available Upon Request (Egg Beaters) On the Side Corned Beef Hash Sliced Breakfast Ham Hickory-Smoked Sliced Bacon Hominy Grits Hash Browns Breakfast Link Pork Sausages From the Bakery Danish Croissants Muffins Plain and Raisin English Muffins Bagels White, Whole Wheat and Rye Toast Beverages Freshly Brewed Regular and Decaffeinated Coffee Iced or Hot Herbal Teas Milk Skimmed Milk Espresso Cappuccino Hot Chocolate Link to comment Share on other sites More sharing options...
Flip2cruise Posted February 16, 2005 #10 Share Posted February 16, 2005 Im hungry after reading all that :) Link to comment Share on other sites More sharing options...
tinna2000 Posted February 16, 2005 #11 Share Posted February 16, 2005 me too...lol Link to comment Share on other sites More sharing options...
pacerzfan Posted February 16, 2005 #12 Share Posted February 16, 2005 I don't think it is possible to ever be hungry....while on a cruise!.....LOL Link to comment Share on other sites More sharing options...
derf5585 Posted February 16, 2005 #13 Share Posted February 16, 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...
MyImagination Posted February 17, 2005 #14 Share Posted February 17, 2005 Im stuffed. I need to take a walk :) Link to comment Share on other sites More sharing options...
judyf Posted February 17, 2005 #15 Share Posted February 17, 2005 I gained weight just reading it and thinking about my cruise in 30 days!! Link to comment Share on other sites More sharing options...
sharonella Posted February 17, 2005 #16 Share Posted February 17, 2005 Thanks for posting the menus! Is there anywhere you can get calorie counts on the Carnival meals? Maybe just on the Spa Carnival choices? Probably not, but just wondering! :rolleyes: I want to say though, when we went on our first cruise, I loved the food & I honestly ate everything I wanted, when I wanted. But because meals were served to us in "reasonable" portions, AND I mostly stayed away from the alcohol, (I drank a LOT of water) I hardly gained a pound! Other people we cruised with were having seconds at dinner, loading up their plates at the buffets, & having drinks with lunch, dinner & in between, and gained 5 or more! I think it's those liquid calories we need to watch out for!:D Link to comment Share on other sites More sharing options...
sea_u_onboard Posted February 17, 2005 #17 Share Posted February 17, 2005 The Pumpkin Ravioli sounds "interesting". Link to comment Share on other sites More sharing options...
pennywi Posted February 20, 2005 #18 Share Posted February 20, 2005 just returned 2/11/05 on triumph my favorites were fillet minjion, tiger shrimp, lobster tail, cucumber soup, black bean soup, cheesecake, and the baked alaska my husband liked the veal parmesan hope this helps Link to comment Share on other sites More sharing options...
daddybuff Posted February 20, 2005 #19 Share Posted February 20, 2005 Just remember to not over eat while cruising, because all restrooms both public and those in the cabins have a sign that says "Do not put large bulky items in toilets" Link to comment Share on other sites More sharing options...
DaytonCruiser Posted May 18, 2005 #20 Share Posted May 18, 2005 Someone was looking for menus. I wanted to add the new Supper Club menu 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 SIDES 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 ENTRÉES Our Steaks Are Hand Selected and Aged for 30 Days to Our Specifications. Carefully Handled and Perfectly Cooked. BROILED NEW YORK STRIP LOIN STEAK 14oz of the favorite cut for steak connoisseurs CLASSIC PORTER HOUSE STEAK 24oz of the best from both worlds BROILED FILET MIGNON 9ox for the true Gourmet CHILEAN SEA BASS Lobster Nage-braised sea bass over young spinac 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 greade milk fed veal Sauces Available THREE PEPPERCORN SAUCE WILD MUSHROOM SAUCE SAUCE BEARNAISE DESSERTS CITRUS CHEESECAKE WITH HAZELNUT BISCUIT Burnt Basmati and Mango Ravioli with Almond and Marcarpose Jam WASHINGTON APPLE TARTE TARTIN Served with Chocolate and Leon Balm Salad CHOCOLATE TARTE WITH BITTER CHOCOLATE PATE Raspberry & Pineapple Croquant, Tiramisu Notre Façon FRESH FRUITS Assembly of Tropical Fruits and Berries in Season, Served with Homemade Sherbet SELECTION OF INTERNATIONAL CHEESES Link to comment Share on other sites More sharing options...
GrammyJill Posted May 20, 2005 #21 Share Posted May 20, 2005 How does this apply to shorter cruises? We are taking a 4 night cruise. Link to comment Share on other sites More sharing options...
Jenna1983 Posted May 20, 2005 #22 Share Posted May 20, 2005 I disliked all of the main entrees in the dining room except the first day LOL Link to comment Share on other sites More sharing options...
DaytonCruiser Posted May 20, 2005 #23 Share Posted May 20, 2005 I disliked all of the main entrees in the dining room except the first day LOL You tried them all?? Link to comment Share on other sites More sharing options...
Jenna1983 Posted May 20, 2005 #24 Share Posted May 20, 2005 No, but I know I didn't like any of the stuff on the menu. Link to comment Share on other sites More sharing options...
DaytonCruiser Posted May 20, 2005 #25 Share Posted May 20, 2005 No, but I know I didn't like any of the stuff on the menu. Oh ok, you know ordering steak or baked chicken is an option every night in the dining room. Link to comment Share on other sites More sharing options...
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