Carnival Menu Question

[Racks_Please]

Are the menus the same at Carnival on the same ship, whether it's on an Eastern or a Western cruise?

[Cotton]

Carnival's menus are the same, fleetwide.:)

[Racks_Please]

Wow. That makes it easy. Does anyone have the latest menus (trying to pick the optimum day to go upstaris)? I found them in one location, but fear they may not be too recent.

[Cotton]

Here are some Carnival dinner menus:

 

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

[anjuli]

We cruised on Carnival Triump in June, 2003. The menus above are almost identical to the menus we had then.

[GrammyJill]

I hope this is too dumb a question. I know you have sailed Holiday in the past so you are just the person to ask ;)

 

With these daily menus you just posted, if you are on a 4 night cruise departing on Thursday, when does your menu start? Day 1?

 

Goofy question, ain't it?

 

Thanks,

[Cotton]

Jill, certainly not a dumb question, but one that I can't answer for sure.:confused:

 

I usually do the 5-night cruises, and I know for sure the Day 2 menu is actually used for Day 2, as that's always formal night - second night on board.

 

However, looking over the menus, I don't recall every having seen the menus from Days 5 or 7 on the Holiday. SO - I guess they do rotations. Sorry I can't help more. Enjoy!:)

[serene56]

The above menu is from the carnival web page- I do wish they would up date it. Seems most of its a good one but some of its old. Here are the new menus from this year

http://community.webshots.com/album/231083491RrRMfu

Mostly all the desserts were changed and you will no longer see Choc decandece or the Flaming Alaska no more.

 

For 3-4 or 5 day cruises I dont know how the menu will work. I have been looking to see information for the 8 day cruises.. (do they jsut use the weeks leftovers?)

 

Formal menu is used on all cruises. So we cant say that the menu runs in order.

[eelyak]

This thread is making my mouth water!

[texasrosebud]

We are going on the Conquest in November. I was wondering for those of you who have been on this ship which night did you choose to eat in (the Point)? I think that is what is is called. After looking at the menu's for the carnival cruise line, it is hard to pick a night to miss in the main dinning room. Do they have the same menu in the dining room you have to pay for? Is it the same menu everyday there?

[Racks_Please]

I think the supper clubs have the same menus every night, but they are quite different and delicious!

[serene56]

STARTERS

 

TRIO OF ESCARGOTS

Baked in Brioche, wrapped iin rice paper and

classic Bourguignone

 

BEEF CARPACCIO

Sliced raw beef tenderloins with shaved parmesan cheese

marinated Mache Lettuce

 

SHUSHI PLATTER

Ahi Tune, Salmon, Shrim and Unagi with Pickled ginger and Wasabi

 

ICED RUSSIAN CAVIAR

1oz of Suvruga Cavier with tradional condiments and buckwheat blinis

an Extra $29.00 charge will apply

 

SHRIMP COCKTAIL

Colossal black tiger prawns with american cockatail sauce

 

NEW ENGLAND CRAB CAKE

on Roasted pepper Remoulade

 

LOBSTER BISQUE WITH VINTAGE COGNAC

Fleuron & 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 bleu cheese dressing

SIDE DISHES

 

Baked Potato with trimmings

Sauteed medley of fresh mushroomsYukon old mash with Wasabi Harseradish

Spaghetti with fresh tomoato sauce

Grilled fresh vegetables in season

Creamed Spinach with garlic

 

ENTREES

 

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.

 

CITRUS CHEESECAKE WITH HAZELNUT BUSCUIT

Burnt basmati and Mango Ravioli with almosd and marcarpose jam

WASHINGTON APPLE TARTE TARTIN

served with chocolate and leon balm salad

CHOCOLATE TARTE WITH BITER CHOCOLATE PATE

rasberry & pineapple croquant, tiramisu notre facon

FRESH FRUITS

assembly of tropical fruits and berries in seasonserved with homemade sherbet

SELECTION OF INTERNATIONAL CHEESES

[texasrosebud]

Oh Man...decisions,decisions! Thanks for the menu's. Everything sounds delicious..any favorites?:rolleyes:

[marvholly]

Sailed Carnival 99, 01 and 04. I am a beef & seafood lover. For me, it is more of a what not to order than what to order. I do not like the sweet/sour shrimp, shrimp w/ leek or the delice ocean newberg. Don't care for the low amount of shrimp and the rich heavy sauces.

[Cahira]

Quick question, do you have to preorder sugar free desserts? I haven't seen any offerings on the menus posted. Thanks!

[serene56]

Quick question, do you have to preorder sugar free desserts? I haven't seen any offerings on the menus posted. Thanks!

 

There will be one sugar free dessert offered each dinner. Check the dessert menu and look at the Spa choice. First night is an apple tart I think.

[Cahira]

Thanks!

[Fern Crest]

::sigh:: No more Decadence of Chocolate?! Wow, we practically *inhaled* that dessert last year, and because we were kept onboard an extra night thanks to of Hurricane Frances, we got to inhale again, since they used Day One's menu for Day EightI scoured the internet for a recipe for that, too. Alas, some things will ever just be a fond memory.

Well ... ::trying to keep an open mind, be positive and looking at the updated menu:: Is the Milk Chocolate Champagne Truffle Cake an adequate replacement? :D

[serene56]

Is the Milk Chocolate Champagne Truffle Cake an adequate replacement?[/color][/i][/b] :D

 

NO- nothing can compare to the Choc decadence. this dessert will come in a close second.

[bluewatersahead]

My son just ask each night what sugar free things he could get. The waiter would always tell him three different things he could pick from. They will work with you and they had sugar free ice cream too.

[flamingokidz]

We did back to back Eastern and Western Caribbean cruises and the menus were the same and on the same day. Hope this helps. I loved having rack of lamb and lobster tails twice.

Lynne

[sharonella]

Hi All!

 

I'm trying to show some friends that Cruise Food need not be fattening food. Does anyone have any photos / webshots of Carnival Menus that show the Spa & Lo Carb menu options? We'll be sailing on the Legend in March, but I'm pretty sure that most Carnival ships have similar menus, so whatever you have would be great!

 

Thanks in advance!

Sha

[serene56]

Does anyone have any photos / webshots of Carnival Menus that show the Spa & Lo Carb menu options? Sha

 

Look on the menu-- the spa items are listed on each menu- carnival menus are fleetwide. http://community.webshots.com/album/231083491RrRMfu

Spa stuff is marked (spa_) and vegetarian selection is marked with a V

[serene56]

darn- those menus are not listed with (spa or a V) sorry.

 

But you can also tell your friends that the portions on the cruises are small. They are not supersized to the american standards.

[sharonella]

Thanks for trying!

 

And I agree - the portions at dinner are not large - just right in fact! On the other hand, you're free to order as may entrees, appetizers, salads, etc that you want! :rolleyes: On our first cruise, we sailed with 30+ people from our theatre group (including spouses, etc.) One of the husbands at our table was absolutely determined to get "his money's worth" of everything. He would order 2-3 entrees & desserts per night. By the 3rd night, the waiter was automatically bringing 2 of everything for him. I'm sure he gained at least 10lbs on that cruise - & he wasn't skinny to begin with!

 

I'm glad I never was with him at the buffets! The sight of so much red meat & heavy sauces & rich desserts was kind of nauseating enough at dinner! :p In hindsight, maybe that's how I was able to lose 1 lb on that cruise, without exercising! :D By seeing how NOT to eat!