jmrcruiser Posted August 16, 2012 #251 Share Posted August 16, 2012 Thanks to the OP for posting this! Anyone know if they are making changes to the room service menu? We like to order occasionally but the choices are quite limited in our opinion. Link to comment Share on other sites More sharing options...
mikeblum Posted August 19, 2012 #252 Share Posted August 19, 2012 we don't sail until the 9th of MARCH NEXT YR OUT OF NEW ORLEANS...will the new menu's already be in use by then on that ship... Link to comment Share on other sites More sharing options...
negc Posted August 19, 2012 #253 Share Posted August 19, 2012 Has the children's menu changed? Not sure, but what would you suggest that they add or eliminate? My grandkids would be quite satisfied with mac and cheese or chicken nuggets and those with more developed tastes might want to order off the adult menu. Link to comment Share on other sites More sharing options...
Cheryl H Posted August 19, 2012 #254 Share Posted August 19, 2012 Not sure, but what would you suggest that they add or eliminate? My grandkids would be quite satisfied with mac and cheese or chicken nuggets and those with more developed tastes might want to order off the adult menu. That is a very good question!! We shall see in a few weeks when we're on the Jewel. Our son lives on chicken nuggets or grilled cheese, but we always have to ask that they leave the tomato slice off the grilled cheese sandwich. Link to comment Share on other sites More sharing options...
dal_diva Posted August 19, 2012 #255 Share Posted August 19, 2012 Right there with you. Would love to get a preview while on the Monarch We are on the same sailing of Monarch! d Link to comment Share on other sites More sharing options...
cruisecookie Posted August 19, 2012 #256 Share Posted August 19, 2012 Is the Linguini Pomodoro a vegetarian meal? Link to comment Share on other sites More sharing options...
funNsun4me Posted August 19, 2012 #257 Share Posted August 19, 2012 (edited) Does anyone know if this will be the format for all 7 day cruises or will they change the menu days around. We are sailing on Allure in Nov. and so far all posts I have read say that Tues is Italian night which would be the "Pimiento" menu but according to the menu posted here, Pimiento night is on Wednesday. Want to book a specialty restaurant but there are certain nights/menus I don't want to miss in the dining room. BTW thank you to the original poster and also to the poster who organized the grid, it is much appreciated. Edited August 19, 2012 by funNsun4me Link to comment Share on other sites More sharing options...
Geldhart Posted August 19, 2012 #258 Share Posted August 19, 2012 Is the Linguini Pomodoro a vegetarian meal? IIRC Pomodoro is a basic tomato sauce (Bolongase would have meat in it) Link to comment Share on other sites More sharing options...
Iamthesea Posted August 19, 2012 #259 Share Posted August 19, 2012 I am not going to comment on how the food tasted because that would be too subjective. Presentation was stepped up a notch using different types of plates. Mostly things came out warm to hot when they should have, but I did get a warm apple cake last night that was cold.They had 5 executive chiefs on board last week instead of the usual 3 to make sure things were prepared correctly. Lots of people from corporate to over see things also. Each dining room had a different style of menu to see which one was preferred. Any word on if the Liberty will have this new menu? We leave at the end of next month. Link to comment Share on other sites More sharing options...
ARCruisinNana Posted August 19, 2012 #260 Share Posted August 19, 2012 I doubt if you'll have the new menu. It wasn't on the list of ships with a rollout date. Allure and Oasis were listed as the next ships, but that wasn't an announcement from RCI. Link to comment Share on other sites More sharing options...
Russ Lomas Posted August 19, 2012 #261 Share Posted August 19, 2012 From the list that appeared earlier, it looks like the ships sailing in the Caribbean will be done before those currently sailing elsewhere in the world. We were on the Liberty last March and the food in the MDR was hit and miss, some very disappointing and others fantastic. I look forward to the menu changes when we sail next and I hope that you get to experience the changes too. Good luck. Link to comment Share on other sites More sharing options...
farmer92 Posted August 19, 2012 #262 Share Posted August 19, 2012 I wonder if the NOS will have the new menu when i repos back to NOLA in NOV.? Link to comment Share on other sites More sharing options...
farmer92 Posted August 19, 2012 #263 Share Posted August 19, 2012 I wonder if the NOS will have the new menu when i repos back to NOLA in NOV.? "it" sorry! Link to comment Share on other sites More sharing options...
reallyitsmema Posted August 20, 2012 #264 Share Posted August 20, 2012 That is a very good question!! We shall see in a few weeks when we're on the Jewel. Our son lives on chicken nuggets or grilled cheese, but we always have to ask that they leave the tomato slice off the grilled cheese sandwich. This is a copy of the newest kids menu that Crusinmama06 posted from her 8/3 Enchantment cruise. Link to comment Share on other sites More sharing options...
CruisinDawn Posted August 20, 2012 #265 Share Posted August 20, 2012 Ok spent my afternoon adding to what the original posted posted but need help filling in the ?? marks. Please post if you can help :D MOJO Menu Starters Strawberry Kiwi and Pineapple Medley Juicy fresh fruit drizzle with sweet-tart lime syrup Smoked Fish Rillettes Delicate seafood spread of smoked salmon, mackerel, trout and sour cream garnished with tiger shrimp and garnished with garlic crostini Eggplant and Artichoke Tart Red Pepper Hummus, arugula, mascarpone cheese and a port wine-shallot reduction Toasted Farro and Lamb Broth With root vegetables Aromatic Asian Coconut Seafood Soup Shrimp, bay scallops, calamari, muscles, ginger and lime Watermelon Pudding Pistachio dust and mojito foam Spinach Salad Fresh spinach with plum tomatoes, sliced mushrooms and toasted sunflower seeds Main courses Steak and Spinach Salad Fresh spinach, plum tomatoes, fresh mushrooms, toasted sunflower seeds, sliced New York steak and ranch dressing Seafood Spaghetti Bay scallops, crab meat, mussels and peas with a lemon-Chardonnay reduction Horseradish Crushed Fillet of Atlantic Salmon ? potoato mash, snow peas and a lemon ? blanc and sweet ? Mojo-Marinated Grilled Pork Chop Roasted sweet potatoes and broccoli with a cumin orange lime reduction Slow Roasted Prime Rib Seasoned vegetables, baked potato and a natural rosemary with jus Soft Shell Tortillas Filled with grilled vegetables and served with soy chili Desserts Moist Almond Cake Kirshwasser cherries and raspberry coulis Carrot Cake Layered with cinnamon nutmeg cream cheese Blueberry Peach Crumble Served warm with vanilla ice cream Low Fat Mango Pudding Diced mangos, assorted berries and raspberry coulis Sugar Free Strawberry Charlotte Delicate dessert made of strawberry mousse, vanilla sponge and strawberry sauce SAFFRON Menu Starters Shaved Cantaloupe and Honeydew Melon With Midori yogurt Bay Scallop Gratin Melted garlic-herb butter and a black olive breadstick Oakwood Smoked Chicken Breast Sliced green apples, toasted walnuts and red grapes with a blue cheese and chive dressing Traditional Lobster Bisque Enriched with cream, dry sherry and sautéed lobster pieces Double Boiled Chicken Consommé Ricotta-spinach gnocchetti Chilled Banana and Rum Soup Tahitian vanilla cream Roman Vignole Salad Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette Main Courses Grilled Salmon Vignole Salad Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a Dijon-lemon vinaigrette Shrimp Ravioli Wilted spinach, creamy thyme and corn with lobster sauce Pan Fried Fillet of Barramundi Saffron-infused cauliflower, fondant potatoes, tomato capers. Sulana grapes and a pine nut relish Roasted Duck Black current sauce, red sweet cabbage and golden potato croquettes Carved Filet of Beef Tenderloin Morel-cr?? Mushroom sauce and creamy whipped potatoes Artichoke Filled Crepes au Gratin Fontina cheese. Piave vecchio and mascarpone cheese reduction Desserts Bittersweet Chocolate Soufflé Light bittersweet chocolate dessert with espresso sauce Double Strawberry Cheesecake Cream cheese, sour cream, Chantilly cheese and strawberry compote Sky High Lemon Meringue Pie Lemon curd on a sweet crust topped with baked meringue Low Fat Berry Bliss Berry mousse, low fat yogurt and strawberry JELL-O Sugar Free Chocolate Pot De Crème Rich chocolate cream with a sugar-free cinnamon stick JASMINE Menu Starters Spinach Dip Warm creamy dip served with crispy tortilla chips Seafood Ceviche Shrimp, bay scallops ??? Seared Beef Carpaccio ?? New England Clam Chowder ?? Hot Harira Soup ?? Chilled Mango and Pineapple Soup ?? Garden Salad ?? Main Courses Chicken Caesar ?? Shrimp Gyoza ?? Pan Seared Fillet of Sole ?? Roasted Rack of Lamb ?? Veal Scaloppini Oscar ?? Conchiglioni Pasta ?? Desserts Two Tone Chocolate Praline Finger ?? Strawberry Kiwi Pavlova ?? Warm Chocolate Cake ?? Low Fat Panna Cotta ?? Sugar Free Chocolate Coconut Terrine ?? PIMIENTO Menu Starters Caprese Salad Fresh mozzarella, sun ripened tomatoes and extra-virgin olive oil Arancini Golden fried rice and portabella mushroom balls, garlic spinach and ro?? sauce Antipasti Cured Italian ham, dry sausage, boiled eggs, grilled zucchini & squash, olives and seasonal melon Creamy Roasted Garlic Soup With rye bread croutons Minestrone Hearty tomato soup, mixed vegetables, pasta and ? Romano Cheese Chilled Strawberry bisque With mint foam Insalata Mista Mixed greens, chrisp zucchini, sweet bell peppers and black olives Main Courses Shrimp Insalata Mixed greens, chrisp zucchini, sweet bell peppers and black olives and a garlic shrimp brochette Lasagna Al Forno Baked layers of egg pasta with beef bolognese and cream sauces Tiger Shrimp Balsamic potatoes and seasonal vegetables Chicken Marsala Sautéed chicken scaloppini, Marsala mushroom sauce, buttery mashed potatoes and fresh vegetables Grilled Veal T Bone Steak Al Pepe Verde Provolone-potato bake, broccoli, carrots and green peppercorn sauce Eggplant Parmigiana Pan fried breaded eggplants, Pomodoro sauce, fresh basil and mozzarella and parmesan cheese Desserts Sticky Bread and Butter Pudding Carmel sauce and vanilla ice cream Tiramisu Creamy mascarpone cheese, espresso marinated lady fingers and a hint of Kahlua liquor Dessert Sampler Moist rum chocolate cake, vanilla cheesecake and elderberry mousse with strawberry jelly Low Fat Lemon Yogurt Cake Soaked figs and apricots with raspberry sauce Sugar Free Strawberries Romanoff Grand Marnier and cinnamon marinated strawberries, vanilla ice cream and a coconut chip SHIITAKE Menu Starters Creamed Wild Mushrooms Flakey puffed pastry, sautéed wild mushrooms, cream and herbs Royal Seafood Salad Crab, shrimp, lobster sensation with ? slaw and a citrus drizzle Duck and Port Wine Terrine Smoked duck, prosciutto, mixed baby lettuce, shaved Anjou pear, homemade brioche and red current port syrup Roasted Poblano Pepper and Corn Soup Cilantro oil drizzle Double Duck Consommé Aged port and julienne vegetable Roasted Peach Soup Peach and strawberry garnish House Salad Boston and oak leaf lettuce, vine ripened tomatoes, and sunflower seeds Main Courses Snow Crab Salad Assorted lettuce, vine ripened tomatoes and snow crab meat and legs with Thousand Island dressing Three Cheese Tortellini Sautéed mushrooms and mascarpone cream sauce Fisherman's Plate Broiled lobster tail, garlic shrimp and seasonal vegetables Braised Beef Duo Short rib, beef shoulder and Carolina yellow stone grits with a red wine-beer sauce Thai Chicken Breast Mild red curry, edamane and shiitake sauce, bok choy and steamed rice Soy Meatballs Mexican inspired lentil chili and taco chips Dessserts Grand Marnier Souffle Traditional dessert with Grand Marnier-vanilla sauce Ivory Chocolate Mousse Silky white chocolate mousse and marninated berries Baked Alaska Vanilla, chocolate and strawberry ice cream in a baked meringine Low Fat Angel Food Cake Bananas, caramel cream, sweet apricots, vanilla sauce Sugar Free Coconut and Lychee Semifreddo Layers of soft sponge cake with coconut and lychee ice cream BASIL Menu Starters Summer Fruit Medley Pineapple, papaya, mango, kiwi, strawberry, coconut and pistachio yogurt Crab Cake Meaty crab cake, corn and peppers and snow pea slaw with basil aioli Smoked Duck Breast Orange and fennel salad with Cointeau-citrus dressing Cream of Mushroom Mushroom, cream, cheese and chives Fish and Tomato Chowder Spiced rockfish and vegetables Chilled Honeydew Melon Soup Splash of Midori Liquor and strawberry salsa Arugula and Bosc Pear Salad Walnuts, crumbled blue cheese and Cabernet dressing Main Courses Arugula and Bosc Pear Salad ( yes the same only larger) Walnuts, crumbled blue cheese and Cabernet dressing Orecchinette Pasta Short rib ragu with shredded parmesan White Miso Brushed Cod Fillet poached with vegetables in dashi stock Surf and Turf Petit Filet mignon, baked jumbo shrimp, green beans and onion-thyme braised potatoes with Hollandaise sauce and a red wine reduction Chicken Cordon Bleu Ham and cheese-filled breaded chicken, rice peas-pilaf, seasonal vegetables and ligonberry relish Greek Vegetarian Moussaka Chunky tomatoes, onions, feta cheese and oregano salsa Desserts Jaffa Cake Dark chocolate and orange parfait with amaretto-lemon sponge cake Rum Baba Traditional yeast cake soaked in run and served with vanilla ice cream Cherries Jubilee Warm Kirschwasser Cherries, vanilla ice cream and roasted almonds Low Fat Strawberry Trifle Angle Cake, low-fat cinnamon yogurt and fresh strawberries Sugar free Red Berry Tart Delicate, flakey pie crust, sugar-free vanilla pastry cream and fresh red berries POMODORO MENU Starters Eggplant and Kalamata Olive Tartare Tomato coulis and garlic crostini Pan Seared Sea Scollops and Chorizo Cauliflower purée with a crispy pancetta and herb crumble Spanish Tapas Plate Assorted cold cuts, Manchego cheese and a Spanish potato friattia Lentil and Rosemary Soup Maltagliati pasta French Onion Soup With a Gruyere toast Chilled Pineapple and Lychee Soup Malibu-scented cream and toasted coconut Tomato and Baked Feta Cheese Salad Arugula, red onions, Kalamata Olives and a balsamic vinegar reduction Main Courses Tandoori Chicken Salad Julienne cucumber, fried pappadams and cilantro with a yogurt dressing Rigatoni Pasta Prosciutto-Chardonnay wine sauce and a grated Piave cheese Fish, Seafood and Chips Battered Cod fillet, sea scallops and shrimp, minted peas, mashed potatoes and a remoulade sauce Roasted Turkey Apple bread dressing, cider gravy, creamy rutabaga mash. Brussels sprouts, carrot sticks and a tart cranberry sauce Rosemary Lamb Shank Hericots verts, carmelized pearl onions, roasted pumpkin and a Caberent jus Sweet and Sour Premium Vegetarian Chicken Chunks With Jasmine rice Desserts Williams Pear Chocolate Crisp Smooth Williams pear cream, chocolate crunch and a chocolate reduction Key Lime Pie Tangy lime curd, baked pie shell and a candied lime and vanilla sauce Frozen Strawberry Souffle Refreshing frozen desserts with fresh strawberries Low Fat Warm Apple Dome Rum-raisin custard, flaky puff crust and vanilla ice cream Sugar Free Key Lime Slice Tangy, sugar-free key lime custard, sponge cake and berry sauce Classic Menu available daily Starters Shrimp Cocktail Served chilled with spicy-sweet royal cocktail sauce Escargot Tender snails drenched in melted garlic herb butter Simple or Classic Caesar Salad Crisp romaine lettuce, shredded parmesans and croutons Linguini Pomodoro Fragrant tomato, onion, garlic sauce tossed with al dente pasta Angus Beef Sliders On a tomato brioche with steak fries and tarragon aioli Broiled Fillet of Atlantic Cod Served with chefs choice of vegetables Marinated Grilled Chicken Breast Natural Jus and assorted vegetables Aged Hand Cut Manhattan Strip Steak Grilled to order and served with garlic-herb butter and seasonal vegetables Desserts BBB Crème Brulee Bailey’s Irish Cream-flavored crème brulee with caramelized bananas Chocolate Sensation Espresso sponge, chocolate truffle mousse and almond icing with a chocolate glaze Cheese Plate Daily selection of cheese with artisan figs, dates and dried apricot bread Main Lobster 24.95 Broiled, grilled or steamed. Served with drawn butter or fresh garlic herb butter Surf and Turf 34.95 Maine lobster and a juicy 10oz Chops Grille filet of beef Chops Steak 14.95 10 ounces of thick and flavorful tenderloin Above premium entrées include a choice of mashed potatoes, baked potato, rice and a vegetable of the day. Pictures of Menus with descriptions http://s654.photobucket.com/albums/uu269/clamett/?albumview=slideshow&track=share_email_album_view_click It’s on slideshow so you have to hit the pause button at the bottom right to get it to stop and go picture by picture. Once we have the blanks filled in I will start a new thread with the full menu. BonVoyage Dawna Link to comment Share on other sites More sharing options...
keishashadow Posted August 20, 2012 #266 Share Posted August 20, 2012 Lobster is now listed under the "Celebrate Cravings" section and is available each night for $24.95. The price includes drawn or garlic butter, mashed or baked potato, rice and vegetable of the day. Surf and Turf and Chops Steak are also listed for an additional charge. Escargots is available every night and is listed under the "Starters" section near the bottom above the Simple and Classic Caesar Salad, which is also available every night. The $24.95 lobster has been around on a few ships for a while. This is a Maine lobster, and is not the same as the lobster that has been part of the Fisherman's Plate entree. The Fisherman's Plate entree is still listed on the new menu, so I don't think anything has changed with regard to lobster. If looking for a tail vs tangling with a whole lobster, which above dish(es) to order:confused: Link to comment Share on other sites More sharing options...
Bettytrouble Posted August 20, 2012 #267 Share Posted August 20, 2012 Just off Freedom today... The whole Maine lobster is not anything you need to tangle with....it comes already cracked and pulled from the shell for you..your waiter then brings the drawn butter. It is seasoned just right and cooked to perfection...loved it! The Surf and turf is also pulled from the tail for you , as is the fisherman's plate. Your waiter comes right to the table and pulls the meat out for you. Link to comment Share on other sites More sharing options...
Bettytrouble Posted August 20, 2012 #268 Share Posted August 20, 2012 If looking for a tail vs tangling with a whole lobster, which above dish(es) to order:confused: Hi, keishasshahdow- my above response was to this post!! Link to comment Share on other sites More sharing options...
deanna41 Posted August 20, 2012 #269 Share Posted August 20, 2012 we sailed the first week and my grandson (11yrs) enjoyed, pizza and chicken nuggets and they had mac/cheese. Picky eater so he went between the 1st two idems-very good. adult menu very good-lots to choose from Link to comment Share on other sites More sharing options...
eel Posted August 20, 2012 #270 Share Posted August 20, 2012 With the second week of new menus "in the books" I wonder if the menus were different the second week? Would appreciate comments from those that were there for week 2. Link to comment Share on other sites More sharing options...
Geldhart Posted August 20, 2012 #271 Share Posted August 20, 2012 With the second week of new menus "in the books" I wonder if the menus were different the second week? Would appreciate comments from those that were there for week 2. Wasn't there, I get on Freedom on the 26th, but I don't see them changing at all that soon. If there are "issues" with the new menu, they still need to determine if they are : A> Related to working out the kinks in preparation, cooking, serving, and the waiters really knowing the menu. Issues here are simply solved with practice and minor behind the scenes adjustments - not changing the menu. B> Related to people not liking a particular menu item. One week isn't enough to determine that, you need a few weeks to reliably determine that. Link to comment Share on other sites More sharing options...
mikeblum Posted August 20, 2012 #272 Share Posted August 20, 2012 (edited) some how i'm not as excited about these main dinning room chnages as i was about 4 or 5 weeks ago when the news first came out...i can't even find out if the Navagator of the Sea's will have it by the early part of March...i called RCCL over the weekend to see if i could get anything out of anyone and all that they said was to check with our tavel agent...kind way of saying we don't know and stop calling here...oh well...i'm not a picky eater any way...still better than what i'm eating at home... Edited August 20, 2012 by mikeblum Link to comment Share on other sites More sharing options...
BobbyD Posted August 20, 2012 #273 Share Posted August 20, 2012 With the second week of new menus "in the books" I wonder if the menus were different the second week? Would appreciate comments from those that were there for week 2. Just got back from a great week on the Freedom and having cruise withdrawal! The menus that OP posted are the same as we just had. As people realize, food is subjective, etc. and I am not a picky person at all, but the food was tremendous, IMO. We were a group of 4 and enjoyed the food and service tremendously in the MDR. Escargot available every night as an appetizer (along with Caesar salad and shrimp cocktail). Also, NY strip, pasta, fish, chicken available nightly along with a few desserts (creme brulee, and others) Some options that our party enjoyed were the Mojo pork chop, lamb chops (4), Veal T-bone steak!, filet mignon (sliced), surf and turf (petite filet w/ shrimp), seafood platter (6 oz tail and shrimp), braised beef duo (short ribs and shoulder), roast duck, fish and chips (w/ scallops and shrimp). These are just some of the great options that were available. The menus themselves were an experiment in that each level of the MDR has a different menu format. We had a multi page book which our waiter wasn't a fan of. He felt the one page menu, similar to the past, would be the one that would end up being the "winner". The other option was a tri-fold menu. Hope this little info helps everyone. Any questions, please ask. Link to comment Share on other sites More sharing options...
ktbr11crs Posted August 20, 2012 #274 Share Posted August 20, 2012 We were on FOS for the 8/5 & 8/12 B2B cruises. I was especially excited about the timing of the new menus because my entire family joined us for the 8/5 cruise. Several of them have cruised before, but none with Royal Caribbean. We love Royal and wanted it to be really special for the family. A few of my family members live in Chicago and always find the most amazing restaurants. They really appreciate good food, and I was so happy to hear that they enjoyed the MDR dinners. There were 13 of us with a wide range of preferences, and everyone found items they liked. I love seafood and order it most of the time, but even I ended up ordering something else a couple nights because it sounded so good. I was never disappointed. Someone had asked earlier if the savory bites were still available, I don't remember seeing the answer so I wanted to let you know they were in the breadbasket every night. Link to comment Share on other sites More sharing options...
uncleboo Posted August 21, 2012 #275 Share Posted August 21, 2012 do they baked potato every night? also what kind if fish is served every nite? thank you i thought all the fleet served the same menu each and every week how long will this menu be out for? anyone have a johnny rocket menu? also are they still using the potato pancakes for breakfast? i miss real homefries but no shiop seems rto make them any more Link to comment Share on other sites More sharing options...
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