texast518 Posted May 14, 2013 #176 Share Posted May 14, 2013 Why has NCL pulled the new menu from its website under each ship---- the sample menu for Cagneys is the old menu????---I hope they will go back to old real steakhouse menu-why call it a steakhouse with only 3 cuts: filet, strip, and rib eye--this is not a steak house. BG Just called NCL, they did not know OLD menu was back on website, who's on 1st? Link to comment Share on other sites More sharing options...
texast518 Posted May 14, 2013 #177 Share Posted May 14, 2013 Ap, irs, bengazi, cagneys menu, no answers anywhere! Link to comment Share on other sites More sharing options...
MS52 Posted May 15, 2013 #178 Share Posted May 15, 2013 (edited) We ate at East Meets West (Sun's version of Cagney"s) last week. The appetizers were horrid. Do NOT order the lump crab salad. First of all it is not lump crab. It is not even crab pieces. It is more like canned tuna with too much mayo added. If anything they waved a crab over the dish - that's the closest a crab got to it. The caesar's tortilla salad was odd. The main course was very good. I had a five oz filet that was cooked perfectly Of the three specialty restaurants we ate at, I thought the value was missing at the steak house. The Chef's Table was the most expensive at $89 pp and it was awesome. I hope to do a more through review of the specialty restaurants and the Chef's Table soon. Edited May 15, 2013 by MS52 Link to comment Share on other sites More sharing options...
wajowander2011 Posted May 16, 2013 #179 Share Posted May 16, 2013 I will not eat at Cagney's until they bring the old menu back. Want get my money! Wanda Link to comment Share on other sites More sharing options...
sjnyc323 Posted May 16, 2013 #180 Share Posted May 16, 2013 I will not eat at Cagney's until they bring the old menu back. Want get my money!Wanda Unfortunately that will not happen Suzanne Link to comment Share on other sites More sharing options...
DMLyons Posted May 16, 2013 #181 Share Posted May 16, 2013 With the changes to the menu, does anyone know if somewhere aboard the Dawn still serves prime rib? Just wondering. DML Link to comment Share on other sites More sharing options...
time2cruise1 Posted May 16, 2013 #182 Share Posted May 16, 2013 (edited) I will not eat at Cagney's until they bring the old menu back. Want get my money!Wanda Don't hold your breath. One thing in this world we can count on is change. We have two choices embrace it or let it frustrate us. Cagney's menu will change again but it will never go back to the old menu. Sent from my iPad using Tapatalk - Jim Edited May 16, 2013 by time2cruise1 Link to comment Share on other sites More sharing options...
OceanDreaming2 Posted May 16, 2013 #183 Share Posted May 16, 2013 With the changes to the menu, does anyone know if somewhere aboard the Dawn still serves prime rib? Just wondering. DML It was served two nights in the main dining rooms on our recent Panama Canal cruise. Link to comment Share on other sites More sharing options...
MS52 Posted May 16, 2013 #184 Share Posted May 16, 2013 (edited) Don't hold your breath. One thing in this world we can count on is change. We have two choices embrace it or let it frustrate us. Cagney's menu will change again but it will never go back to the old menu. Sent from my iPad using Tapatalk - Jim Three choices as I see it..... Embrace it, let it frustrate us or not support the change. If the change is not supported by NCL customers, the new menu will die or the restaurant will. I tried it. I will never go back unless there is a change for the better. Edited May 16, 2013 by MS52 Link to comment Share on other sites More sharing options...
time2cruise1 Posted May 16, 2013 #185 Share Posted May 16, 2013 Three choices as I see it..... Embrace it, let it frustrate us or not support the change. If the change is not supported by NCL customers, the new menu will die or the restaurant will. I tried it. I will never go back unless there is a change for the better. That's where we were with the old menu and cuts of Angus. If they go back I know at least 14 people that will not return. We all tried the new menu and and other then one Filet (same old non angus) that was slightly over cooked everyone thought it was a huge improvement from the last 2 years. Now Cagney's of 2004 with live main lobster and excellent quality beef I would love to return to. Sent from my iPad using Tapatalk - Jim Link to comment Share on other sites More sharing options...
Tideone Posted May 16, 2013 Author #186 Share Posted May 16, 2013 I can't understand why anyone misses the frozen oysters often served still cold in the center. ;) Sent from my iPad using Tapatalk - Jim I never had a frozen oyster anytime I ordered them on NCL. They were always piping HOT. Link to comment Share on other sites More sharing options...
sjnyc323 Posted May 16, 2013 #187 Share Posted May 16, 2013 I never had a frozen oyster anytime I ordered them on NCL. They were always piping HOT. Mine were always steamed burned my mouth a few times ouch Link to comment Share on other sites More sharing options...
wajowander2011 Posted May 17, 2013 #188 Share Posted May 17, 2013 Don't matter, I just won't support it. Wanda Link to comment Share on other sites More sharing options...
jame_g Posted May 17, 2013 #189 Share Posted May 17, 2013 NCL just posted on Facebook: Have you dined in our signature steakhouse, Cagney's? If so, what was your favorite dish? Now's the perfect time to give feedback about the menu and any favorites that are gone. Link to comment Share on other sites More sharing options...
time2cruise1 Posted May 17, 2013 #190 Share Posted May 17, 2013 I never had a frozen oyster anytime I ordered them on NCL. They were always piping HOT. In fact you had a frozen oyster every-time you ordered them no matter how hot. ;) Sent from my iPad using Tapatalk - Jim Link to comment Share on other sites More sharing options...
sailingnut Posted May 17, 2013 #191 Share Posted May 17, 2013 I am not eating there on my cruise! My daughter and I ate one time in Hamilton, Bermuda and was it expensive~~but you only go around once!:) Link to comment Share on other sites More sharing options...
Tideone Posted May 17, 2013 Author #192 Share Posted May 17, 2013 In fact you had a frozen oyster every-time you ordered them no matter how hot. ;) Sent from my iPad using Tapatalk - Jim In this day and time, most seafood you get is going to be frozen, unless you live next to the water. Link to comment Share on other sites More sharing options...
DMLyons Posted May 17, 2013 #193 Share Posted May 17, 2013 It was served two nights in the main dining rooms on our recent Panama Canal cruise. Thanks much! That's a help! DML Link to comment Share on other sites More sharing options...
DMLyons Posted May 17, 2013 #194 Share Posted May 17, 2013 In this day and time, most seafood you get is going to be frozen, unless you live next to the water. True. Even if you live near the water, some of the fish are caught far out and frozen for the trip back in. Or frozen for the trip from the "farm" to the store. And there's really no such thing as "fresh pork" in the US. USDA, to reduce the incidence of trych (which is killed by freezing pork solid), REQUIRES that all pork spend several weeks (3, I believe) frozen before it can be sold to stores. It's only "fresh" because it's not currently frozen. :rolleyes: DML Link to comment Share on other sites More sharing options...
njhorseman Posted May 17, 2013 #195 Share Posted May 17, 2013 (edited) True. Even if you live near the water, some of the fish are caught far out and frozen for the trip back in. Or frozen for the trip from the "farm" to the store. And there's really no such thing as "fresh pork" in the US. USDA, to reduce the incidence of trych (which is killed by freezing pork solid), REQUIRES that all pork spend several weeks (3, I believe) frozen before it can be sold to stores. It's only "fresh" because it's not currently frozen. :rolleyes: DML Not so. Per US government regulations, fresh pork intended to be cooked at home by consumers or in restaurants (such as pork chops and roasts) does not have to be frozen or otherwise specially treated. The freezing requirement applies only to pork that will be used for certain processed products. Here's the regulation, and the appropriate paragraph: http://www.gpo.gov/fdsys/pkg/CFR-2012-title9-vol2/pdf/CFR-2012-title9-vol2-sec318-10.pdf § 318.10 Prescribed treatment of pork and products containing pork to destroy trichinae. (a)(1) All forms of fresh pork, including fresh unsmoked sausage containing pork muscle tissue, and pork such as bacon and jowls, other than those covered by paragraph (b) of this section, are classed as products that are customarily well cooked in the home or elsewhere before being served to the consumer. Therefore, the treatment of such products for the destruction of trichinae is not required. Edited May 17, 2013 by njhorseman Link to comment Share on other sites More sharing options...
DMLyons Posted May 17, 2013 #196 Share Posted May 17, 2013 Not so. Per US government regulations, fresh pork intended to be cooked at home by consumers or in restaurants (such as pork chops and roasts) does not have to be frozen or otherwise specially treated. The freezing requirement applies only to pork that will be used for certain processed products. I wonder when that was decided. My information came from a chef, and they were taught that it was required by USDA for all pork products. Of course, that WAS 15 years ago, so the USDA may have changed that in between, as new testing became available instead. Thanks for the update. DML Link to comment Share on other sites More sharing options...
gatorsfam Posted May 17, 2013 #197 Share Posted May 17, 2013 From reading through these comments, I think that Cagney's will have lots of availability for seating Link to comment Share on other sites More sharing options...
NLH Arizona Posted May 17, 2013 #198 Share Posted May 17, 2013 From reading through these comments, I think that Cagney's will have lots of availability for seating Well, that will be great for me. I plan on eating there twice during my November cruise. I'll report back, if they are full or not. Link to comment Share on other sites More sharing options...
MS52 Posted May 17, 2013 #199 Share Posted May 17, 2013 Well, that will be great for me. I plan on eating there twice during my November cruise. I'll report back, if they are full or not. When we ate there last week, they were no where near to being full. Maybe operating at 30% the evening we were there. Link to comment Share on other sites More sharing options...
njhorseman Posted May 17, 2013 #200 Share Posted May 17, 2013 I wonder when that was decided. My information came from a chef, and they were taught that it was required by USDA for all pork products. Of course, that WAS 15 years ago, so the USDA may have changed that in between, as new testing became available instead. Thanks for the update. DML My recollection is that was no more true 15 years ago than it is today...in fact my recollection is that it was never true. I suspect the chef you spoke to was misinformed or misunderstood something. Regulations governing what pigs could be fed were implemented in the 1950's and 60's. Those regulations and better education of consumers on cooking techniques eliminated much of the risk of trichinosis in the US. Link to comment Share on other sites More sharing options...
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