Whats up with Blu

[garycarla]

From what I have read, only certain cabins can use Blu. Can others pay, and how hard to get in? We have not settled on our cabin choice.

 

Also, we are looking at doing Eclipse, and notice the X web site, it does not list blu - click here

 

Am I missing something?

[joanne59]

From what I have read, only certain cabins can use Blu. Can others pay, and how hard to get in? We have not settled on our cabin choice.

 

Also, we are looking at doing Eclipse, and notice the X web site, it does not list blu - click here

 

Am I missing something?

 

You are correct, for the Aqua Class cabin category, Blu is the assigned restaurant for those specific passengers. And at times, if availability allows, suite guests may eat in Blu for a $5 surcharge. Perhaps someone who has been in a suite can respond to your question with a bit more accuracy, regarding how often they were able to actually eat in Blu.

 

Happy cruising....Joanne

[joanne59]

I'd cut and pasted from a previous cruisers list of menus for Blu in preparation for our cruise on Eclipse...I'm looking forward to trying a number of these dishes...

 

Blu food

*Day 1

APPETIZERS

Grilled Tamarind Glazed Quail

Cinnamon Pickled Carrots, Tabbouleh Salad

Chilled Seafood Nappolean

Cucumber Carpaccio, Saffron Vinagrette

BLU Cheese Soufflé

Candied Anjou Pear and Port Wine Reduction*

SOUPS & SALADS

Chilled Avacado and Lemon Soup

with Poached Shrimp

Sweet Yellow Corn Velouté

Chile Oil, Cilantro and Chorizo

Baby Spinach Salad*

Roquefort Cheese, Bloomed Craisins, Toasted Pecans,

Prosciutto and Black Pepper Emulsion

Marinated Tear Drop Tomatoes and Bocconcini Salad*

Basil, Argan Olive Oil and Balsamic Syrup*

SALAD ENTREÉ*

Grilled Salmon Filet and Endive Watercress Salad

with Basil Pesto

ENTREÉS

Orecchiette Pasta

Porcini Mushrooms, Vegetable Pistou and Basil

Blackened Ahi Tuna

Forbidden Rice, Baby Bock Choy, Spicy Onion*

and White Sesame Seed Vinaigrette

Roasted Chicken Breast

Green Lentil Blini, Wilted Spinach*

and Tomato Galic Emulsion

Pan Seared Filet Mignon

Celery Root Puree, Green Asparagus,

Cabernet Confit Shallots

and Olive Oil Beef Jus

Daily Vegetable

Baby Poached Vegetables and Lemon Oil

DESSERTS

Gingersnap Basket

Coconut Crème Brûleé

No Sugar Added Guava Ice Parfait

Ice Cream

Guava Sorbet

Low Fat Frozen Yogurt Vanilla Lychee

No Sugar Added Vanilla Ice Cream

*Day 2 Formal

APPETIZERS

Heirloom Tomato Stuffed Endive

Granny Smith Apple Coulis and Herb Salad

Pickled Beet Salad

Smoked Chicken Breast, Frisée

and Curry Emulsion

Pan Fried Macadamia Nut Crusted Sea Scallops

Sweet Pea Purée, Fennel Salad

and Pink Grapefruit Emulsion

SOUPS & SALADS*

Vine Ripened Tomato Cucumber Gazpacho

Olive Oil Sorbet, Marjoram Crisp

California Blue Crab Bisque

Flying Fish Caviar, Scalions

Nicoise Salad

Kenya Beans, Cherry Tomatoes,

Fingerling Potatoes

and Poached Albacore Tuna

Mixed Greens and Shaved Pear Salad

Breakfast Radish, Baby Mizuna*

and Red Wine Vinaigrette

SALAD ENTREÉ*

Grilled Pork Medallions

Macerated Haricot Verts,

Grilled Red Bell Peppers and Apricot Vinaigrette

ENTREÉS*

Lump Crab and Morel Mushroom Risotto

Green Asparagus, Parmesean Coulis

Pan Seared Pacfic Salmon

Green Lentils, Curried Pickled Vegetable Frisée

and Lemon Mosto Emulsion

Sherry Glazed Pheasant Breast

Oven Roasted Tomatoes,

Crispy Paprika Smoked Potatoes

Herb Crusted Rack of Lamb

Braised Lamb Shoulder in Crispy Phylo

Green Pea Melange, Fingerling Potatoes

and Pinot Noir Sauce

Daily Vegetable

"Imam Baylid" Olive Oil Baked Eggplant,

Sweet Bell Pepper Confit

DESSERTS*

Chocolate Floating Island

Pear Tart Tatin

No Sugar Added Dark Cherry Nage

Ice Cream

Coconut Sorbet

Low Fat Blueberry Frozen Yogurt

No Sugar Added Strawberry Ice

__________________

*Day 3

APPETIZERS

Heirloom Tomato Stuffed Endive

Granny Smith Apple Coulis and Herb Salad

Pickled Beet Salad

Smoked Chicken Breast, Frisée

and Curry Emulsion

Pan Fried Macadamia Nut Crusted Sea Scallops

Sweet Pea Purée, Fennel Salad

and Pink Grapefruit Emulsion

SOUPS & SALADS*

Vine Ripened Tomato Cucumber Gazpacho

Olive Oil Sorbet, Marjoram Crisp

California Blue Crab Bisque

Flying Fish Caviar, Scalions

Nicoise Salad

Kenya Beans, Cherry Tomatoes,

Fingerling Potatoes

and Poached Albacore Tuna

Mixed Greens and Shaved Pear Salad

Breakfast Radish, Baby Mizuna*

and Red Wine Vinaigrette

SALAD ENTREÉ*

Grilled Pork Medallions

Macerated Haricot Verts,

Grilled Red Bell Peppers and Apricot Vinaigrette

ENTREÉS*

Lump Crab and Morel Mushroom Risotto

Green Asparagus, Parmesean Coulis

Pan Seared Pacfic Salmon

Green Lentils, Curried Pickled Vegetable Frisée

and Lemon Mosto Emulsion

Sherry Glazed Pheasant Breast

Oven Roasted Tomatoes,

Crispy Paprika Smoked Potatoes

Herb Crusted Rack of Lamb

Braised Lamb Shoulder in Crispy Phylo

Green Pea Melange, Fingerling Potatoes

and Pinot Noir Sauce

Daily Vegetable

"Imam Baylid" Olive Oil Baked Eggplant,

Sweet Bell Pepper Confit

DESSERTS*

Chocolate Floating Island

Pear Tart Tatin

No Sugar Added Dark Cherry Nage

Ice Cream

Coconut Sorbet

Low Fat Blueberry Frozen Yogurt

No Sugar Added Strawberry Ice

__________________

*Day 4

APPETIZERS

Marinated Grilled Eggplant

Sun Dried Tomato Olive Fricassé,

Sweet Basil Hearts and Parmesan Coulis

Angus Beef Carpaccio

Black Truffle Aioli, Herb Salad and Garlic Chips

Lump Crab Martini

Avocado, Cucumber and Crispy Spiced Boon

SOUPS & SALADS*

Chilled Asparagus Soup

Goat Cheese, Toasted Pistachios

and Lemon Oil

Sweet Red Bell Pepper Soup

with Corn and Shrimp Ragoût

Arugula Salad

Hearts of Palms, Feta Cheese,*

Sun Dried Tomato, Toasted Pine Nuts

and White Basamic Emulsion

Shaved Fennel and Citrus Salad*

Baby Mache, Blood Orange Emulsion

SALAD ENTREÉ*

Grilled Lamb Chops*

Rocket Salad, Goat Cheese, Red Onion,

Roasted Red Peppers and Balsamic Glaze

ENTREÉS*

Rigatoni Pasta

Chicken Confit, Basil and Parmesan Tomato Sauce

Lemongrass Infused Seafood Nage

Whole Shrimp, Manila Clams, Mussels,

Calamari, Celery Root and Edamame Beans

Pomegranate Glazed Duck Breast

Crispy Seared Duck Leg, Grilled Radicchio,

Wild Rice Pilaf and Star Anise Sauce

Grilled Rib Eye Steak

Warm White Bean Truffle Salad, Natural Jus

Daily Vegetable

Primavera Lasagna

DESSERTS*

Lime Parfait

with Fresh Papaya and Mango in Basil Syrup

Chocolate and Coconut Cake

with Banana Coulis

No Sugar Added Blue Mountain Crème Brûlèe

Ice Cream

Vanilla, Chocolate, Strawberry or Butter Pecan

Lemon Raspberry Sorbet

Low Fat Peach Almond Frozen Yogurt

No Sugar Added Butter Pecan Ice Cream

*Day 6 (no Day 5)

APPETIZERS

San Daniele Prosciutto

Smoked Ricotta, Micro Mache and Fig Preserve

Seafood Ceviche*

Scallops, Shrimp, Cucumber, Pickled Ginger,

Tomato and Sesame Seed Oil

Mozzarella Cheese and Bell Pepper Empanda

with Cilantro Pesto

SOUPS & SALADS

Chilled Cucumber and Yogurt Soup

Mint, Preserved Lemon

Tortilla Soup

Spiced Chicken, Avocado Salsa

and Scallion Sour Cream

Mixed Green Salad

Avocado, Daikon Sprouts,

Edamame and Miso Dressing

Boston Lettuce and Radicchio Salad*

Cherry Tomatoes, Feta Cheese,

Toasted Pistachios and Prmegranate Vinaigrette

SALAD ENTREÉ*

Marinated Grilled Chicken Breast and Frisée Salad*

Tomato Avocado Salsa

ENTREÉS*

Pumpkin Gnocchi

Sautéed Arugula, Sun Dried Tomatoes,

Marinated Artichokes, Basil Vinaigrette and Goat Cheese

Grilled Hawaiian Style Salmon Filet

Carrot Slaw, Sticky Jasmine Rice

and Coconut Pineapple Salsa

Pecan Crusted Duck Breast

Caramelized Apple Endive Fricassée

Wild Rice Blinis and Cranberry Emulsion

Slow Braised Colorado Lamb Shank

Grilled Merguez Sausage, Saffron Couscous,

Glazed Carrots au Jus

Daily Vegetable

Cous Cous Tagine

DESSERTS*

Low Fat Strawberry Shortcake

and Citrus Coriander Coulis

Chocolate Rum Cake

and Candied Zest

No Sugar Added Apple Aumonière

Honey Sauce

Day 7

APPETIZERS

Wild Mushroom Napoleon

Melted Buffalo Mozzarella Cheese

Porcini Dust

Chilled Maine Lobster Salad

Shaved Hearts of Palm, Lemon Herb Aioli

Almond Crusted Baked Brie

with Organic Pepper Jelly

SOUPS & SALADS

Chilled Romaine and Yogurt Soup

Blue Point Oyster, Sevruga Caviar

Creamy Spiced Parsnip Soup

Caramelized Apples, Duck Confit

and Fried Shallots

Jicama Salad

Cucumbers, Watermelon

and Mint Mojito Purée

Wild Watercress Salad

Walnut Bread Croutons,

Black Pepper Cranberry Dressing

SALAD ENTREÉ*

Grilled New York Steak

Mixed Green Salad, Herb Vinaigrette

ENTREÉS*

Sautéed Orzo

Smoked Chicken Breast, Preserved Tomato and Garlic

Broiled Daurade

Sautéed Artichokes, Sauce Niçoise,

Petit Arugula Salad and Lemon Oil

Roasted California Squab

Sweet Potato Gnocchi, Spicy Sausage,

and Sage Pan Jus

Cabernet Braised Short Ribs

Horseradish Mashed Potato, Red Onion Marmalade,

Brioche Croutons and Haricots Verts

Daily Vegetable

Vegetable Tart, Shaved Parmesan and Herb Pesto

DESSERTS*

Passion Fruit Maracuja Cake

with Mojito Gelée

Chocolate Biscuit

with Mandarin Mousse

and Caramel Nutmeg Sauce

No Sugar Added Rhubarb Crumble Clafoutis

with Cinnamon Chiboust

Ice Cream

Vanilla, Strawberry, Chocolate, Pistaccio*

or Cherry Brandy

Kiwi Sorbet

Low Fat Piña Colada Frozen Yogurt

No Sugar Added Chocolate Ice Cream

__________________

*Day 8

APPETIZERS

Smoked Chicken and Macerated Potato Napolean

Chopped Parsley, Cream Fraiche

Sautéed Fish ?

Pressed Avocado, ? and Chili Oil

Crispy Gnocchi

Sweet Peas, Sprouts, Wild Mushroom Foam

and Ash Goat Cheese

SOUPS & SALADS

Green Lentil Soup

Italian Sausage, Toasted Caraway Seeds

Chilled Creamy Celery Root Soup

Caviar, Crispy Potato Chips

Mediterranean Salad

Crispy Pita Chips, Peppers*

and Pomegranate Vinaigrette

Grilled Vegetable Salad

Mesclun Mix, Feta Cheese

SALAD ENTREÉ*

Confit Duck Leg Salad

Chopped Endive, Frisée

and Black Truffle Emulsion

ENTREÉS*

Pinot Noir Risotto

Sautéed Beef Tips, Gorganzola Cheese

Five Spice Crusted Tuna

Grilled Asparagus, Horseradish Mashed Potatoes

and Natural Jus

Roasted Semi Boneless Quails

****ake Mushrooms, Soy Beans*

and Soy Lemongrass Broth

Honey Glazed Kobe Beef Style Meat Loaf

Sautéed Green Beans, Potato Mousse

Daily Vegetable

Caramelized Onion, Thyme and Brie Cheese Tart

DESSERTS*

Foster Rum Cake

Roasted Pineapple, Salty Caramel Ice Cream

After Eight "Surprise"

Chocolat Menthe

No Sugar Added Apple and Walnut Cake

with Cinnamon Crême Anglaise

Ice Cream

Vanilla, Strawberry, Chocolate, Banana Rum

or Cinnamon

Green Apple Sorbet

Low Fat Passion Fruit Chocolate Chip Frozen Yogurt

No Sugar Added Vanilla Ice Cream

__________________

*Day 9

APPETIZERS

Baked Goat Cheese

Grilled Baguette, Orange Essence

and Honey Pecan Dressing

Crispy Soft Shell Crab

Baby Arugula, Smoked Tomato Vinaigrette

Potato Croquettes

Smoked Gouda, Tasso Ham

and Black Bean Purée

SOUPS & SALADS

Chilled Sweet Pea Soup

Crab Salad, Toasted Almonds

Spicy Roasted Plantain Corn Soup

Green Chilies, Cilantro

Endive Salad

Watercress, Crispy Apples

and White Balsamic Vinaigrette

BLU Caesar Salad

Parmesan Cheese, Garlic Croutons, Sprouts,

Tofu and Creamy Smoked Garlic Dressing

SALAD ENTREÉ*

Sautéed Veal Scaloppini

with Lemon Herb Salad

ENTREÉS*

Kobe Style Beef Stuffed Pasta Shells

Black Truffle Vinaigrette, Ricotta Fondue

Oven Roasted Warm Water Lobster Tail

Escarole, Fingerling Potatoes,*

Tangerine Emulsion and Drawn Butter

Phyllo Crusted Chicken Paillard

Sautéed Artichokes, Kalamata Olives, Spinach,

Preserved Tomatoes and Saffron Aioli

New York Pepper Steak

Caramelized Cipolini Onions, Watercress

and Olive Oil Mashed Potatoes

Daily Vegetable

Spaghetti with Marinara Sauce and Parmesan

DESSERTS*

Pineapple Victoria on Coconut Brioche

Rum Sultana Crème Anglaise

Pastry Cigar

Filled with Cognac Cream, Assorted Berries

No Sugar Added Rose Lychee Gelée

and Cassis Timbale

Ice Cream

Vanilla, Strawberry, Chocolate,*

Caramel or Cherry Brandy

Pear Ginger Sorbet

Low Fat Mandarin Frozen Yogurt

No Sugar Added Strawberry Ice Cream

__________________

*Day 10*

APPETIZERS

Crispy Beef Tartar

Shaved Hard Boiled Egg, Capers,

Red Onions and Parmesan

Sautéed Escargot

Parsley Herb Spaetzle, Smoked Pancetta

and Roasted Garlic

Cauliflower Pannacotta

Porcini Mushroom Salad,*

Sun Dried Tomato Parmesan Lavash

SOUPS & SALADS

Spiced Chicken and Coconut Soup

Scallions, ****ake Mushrooms

Chilled Imam Bayildi Soup

Eggplant, Peppers and Onions

Greek Salad

Green Beans, Cherry Tomatoes, Kalamata Olives

and Extra Virgin Olive Oil

Field Green Salad

Shaved Root Vegetables, Kalamansi Dressing

SALAD ENTREÉ*

Charred Flank Steak

Baby Greens, Black Beans

and Herb Ranch Dressing

ENTREÉS*

Orecchiette Pasta

Rock Shrimp, Capers, Kalamata Olives*

and Artichokes

Gillled Rainbow Trout

Roasted Sweet Corn Purée, Smoked Peppers

and Lemon Verbena Sauce

Honey Roasted Squab

Ragoût of Pearl Onions,

Fingerling Potatoes and Leeks

Braised Osso Buco

Wrapped in Prosciutto with Spaghetti Squash

and Haricots Verts

Daily Vegetable

Roasted Artichoke, Potato and Cheese Cake

with Sweet Chipotle Sauce

DESSERTS*

Banana Tatin

with Rum Raisins Ice Cream

and Caramel Sauce

Chocolate Grand Marnier Cake

with Candied Orange

No Sugar Added Citrus and Strawberry

Gypsy Roll with Mint Coulis

 

Happy cruising....Joanne

[wanderlust402]

My wife and I had our first X cruise in December on Century and we enjoyed the main dining room. We also have an Aqua class reservation on the Eclips in March. My wife likes steaks well done and does not eat seafood, duck or lamb. I am seriously concerned that we may not find the menu in Blu to our liking. If after the first day or two we decide that Blu is not for us, could we easily switch to a late dining in the Main dining room?

[dkjretired]

My wife and I had our first X cruise in December on Century and we enjoyed the main dining room. We also have an Aqua class reservation on the Eclips in March. My wife likes steaks well done and does not eat seafood, duck or lamb. I am seriously concerned that we may not find the menu in Blu to our liking. If after the first day or two we decide that Blu is not for us, could we easily switch to a late dining in the Main dining room?

 

In reality your not supposed to switch but you can by going to Select Dining. There is a steak on Blus everyday menu which is excellent..

[kitkat9438]

My wife and I had our first X cruise in December on Century and we enjoyed the main dining room. We also have an Aqua class reservation on the Eclips in March. My wife likes steaks well done and does not eat seafood, duck or lamb. I am seriously concerned that we may not find the menu in Blu to our liking. If after the first day or two we decide that Blu is not for us, could we easily switch to a late dining in the Main dining room?

You will have no problem switching to the MDR or using both dining rooms if you chose to. Before our sailing on the Eclipse in December, I made several inquiries about this because we were sailing with friends who would not be in Aqua class (a large group of 10) and we wanted to be able to dine with them in the MDR on some nights. We were told that we could not arrange this ahead of time, but had to see the maitr'd on boarding, which is what we did. We were actually assigned seats at the table with our friends and were able to dine in Blu for breakfast or dinner when we wanted. I had seen the menus for Blu ahead of time so I knew what to expect and even though some of the items did not appeal to me, I knew they had an everyday menu to choose from. I was on the same sailing as the OP and we had horrible service on 2 of the 4 times that we dined in Blu for breakfast and dinner (twice for dinner and twice for breakfast). We went the first night because that's the night you get fliet mignon and the service was really bad. Plus our friend's steak was way undercooked and her husband's chicken was as well (it was still red). I had such a bad experience, I really didn't want to go back. My friend went for breakfast the next morning and loved it, so we gave it one more try for breakfast and the service was outstanding, as well as the food. We thought maybe the first night was an off night, so we tried it again and had horrible service for our next breakfast. They kept messing up our orders and not getting them right and not cooking the food properly. Between way overcooked eggs to raw bacon. The worst part was the waiter's attitude about the whole thing and was really nonchalant about it. Food had to be sent back twice and they still didn't get it right. Hopefully the service has improved before you go on your cruise, but I have talked to several others on our cruise who had problems with the service and food. Our server in the MDR was excellent!!

 

One note is that we were able to get things that weren't on the menu, such as caesar's salad, or creme brulee, or whatever. All we had to do was ask and they were willing to get it for us. I would advise you to check out the menus each day for both Blu and the MDR. There will be a sign in front of each dining room with the menu posted on it. You can then decide where you want to eat.

 

Don't miss out on Qsine. It was an outstanding experience. You will love the Eclipse. Despite the service issues in Blu, we will go with Aqua again because we really loved this cabin and amenities and we rated the cruise a 9 out of 10.

[dogsrule]

I hope Celebrity is reading these boards and using the feedback to improve Blu re: service and food. As an elite member who always sails Aqua Class I am having concerns after reading this board.