MDR Menu

[Fred C]

Can someone please post a MDR menu for Allure for 7-day eastern?

[Babyberger]

Here is a link I found last year here on CC.

 

I have noted that some of the days get changed around, but it is a good start.

 

http://www.retirease.com/Oasis%20MDR%20Menus.pdf

 

There are others out there that are clearer and in a different order, but this is the only link I have.

[Fred C]

Thank you Babyberger for your prompt response.

[CleoPat]

Do they post the menu for the day outside the dining room so we can see which night we might skip?

[TheGenie]

Found this in another thread:

 

Day 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 0 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

Day TWO

 

STARTER

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.

 

 

Day THREE

 

STARTER

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

 

Day FOUR

 

STARTER

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

 

 

Day FIVE

 

STARTER

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.

Bread 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 0 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

 

Day SIX

 

Starters

Eggplant and Kalamata Olive Tartare – Tomato 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 0 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 Breasts – 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

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

 

 

Day SEVEN

 

STARTER

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

 

Day EIGHT

 

STARTERS

Morocccan-Spiced Chicken Salad – Slices of grilled Moroccan spiced chicken breast with eggplant, arugula, shredded carrots, green beans and raisins

Shrimp Cocktail

Spinach Dip – Warm and creamy, this spinach dip is classic comfort food at its best; served with crispy tortilla chips

Cream of Pumpkin – Finished with candied walnuts and a dash of sour cream

Onion Soup – Caramelized onions are simmered in rich beef broth, full of flavor, each serving is finished with a Gruyere toast

Chilled Raspberry and Pineapple Soup - A unique combination of seet, fresh berries blended with pineapple

Caesar Salad

 

MAIN COURSE

Shrimp and Mahi Mahi Tempura - Lightly coated in tempura, fried golden and served with stir fried vegetables and clili-lime plum sauce

Grilled NY Strip Steak – With a tomato confit stuffed portabella mushroom, fresh green beans, mashed potato and your choice of béarnaise sauce or Gorgonzola butter

Tomato, Basil, and Mozzarella Calzone –Baked golden and served with a cherry tomoato and garlic confit salsa

Rice Biryani – Delicately flavored with saffron and spices, served with pappadams and tangy raita

Roasted Turkey – Served with apple bread stuffing, rich cider gravy, creamy rutabaga mash, Brussels sprouts, carrot sticks and tart cranberry sauce

Potato Gnocchi – Tossed with ham and garden peas in a cream reduction

 

DESSERTS

Chocolate Brownie Sandwich – A dark bittersweet chocolate wedged between layers of rich chocolate brownie

Key Lime Pie – tangy, creamy custard with the distinctive flavor of key lime nestled in a flaky pie crust

Banana and Crunchy Nut Partfait – Creamy, frozen banana custard in layers of luscious whipped cream finished with caramel-fudge sauce, almonds and macadamia nuts

Low-Fat Apple Cake – This wheat caje is topped with apples and served on an almond biscuit

Sugar-Free key Lime Pie – tangy, sugar free key lime custard in a flaky pie crust, served with marinated berries

[TheGenie]

Also fond this - Menu's with pictures of the food ;)

 

http://www.cruisegoers.com/mariner/food/menu-and-pictures-day-1/

 

The navigation links to the upper right will let you select the day. If I understand correctly, the menu is fleet-wide.

[CleoPat]

Yes, I have seen these posts. But they are for eight days:) Should I just ignore the eighth day:confused:

[Tortelvis Himself]

Days 6 and 7 were reversed on western Allure in February.

[rthouse]

I've read posts here that the dining menus for the various venues can be viewed on the interactive screens located around the ship.

[Babyberger]

Yes, I have seen these posts. But they are for eight days:) Should I just ignore the eighth day:confused:

 

Looking at what others have posted, I don't see the Day 4 menu listed above in the Allure or Oasis menu's that are coming back. Also, that the days to get switched around a bit.

 

I have actually downloaded the menus from Sharktum's posting and TPR review (western itin). I will post them to flickr account now and post the link when I am done. I think they had all but night 1, which seems to be what was posted above everywhere I look.

 

Keep in mind that 2nd formal night on the eastern is day 6 and western is day 5.

[Babyberger]

Okay, uploaded the photos of the MDR menus from Sharktums.

 

http://www.flickr.com/photos/babyberger/sets/72157626187854806/

[plazamom]

Thanks Babyberger. Easier than having to go through the whole review- as enjoyable as it was.