Quantum Menus - All the details

[Cruzin-K]

I know people have been posting links in various threads, but for the Internet challenged, or those having trouble viewing them on your phones, I thought I'd list them here.

 

Starting with the AMERICAN ICON GRILL

 

http://www.royalcaribbean.com/quantumoftheseas/dining/restaurants/american-icon-grill/

 

APPETIZERS

 

NEW ENGLAND CLAM CHOWDER

Homemade Oyster Crackers

 

SHRIMP PO'BOY

Toasted Baguette with Creole Mustard

 

BUFFALO CHICKEN MAC N’ CHEESE

Spicy Pasta, Blue Cheese, Chicken, Celery

 

CAJUN CHICKEN WINGS

Root Beer Buffalo Sauce and Cauliflower-Ranch Dip

 

RUEBEN TURNOVER

Pastrami, Puff Pastry, Sauerkraut and Thousand Island Sauce

 

ROASTED BEET & GOAT CHEESE SALAD

Michigan Cherry Preserve and Toasted Walnuts

 

HEARTLAND SALAD

Baby Spinach, Hard Boiled Egg, Button Mushroom and Bacon Vinaigrette

 

YANKEE FRANKS

Pretzel-Wrapped Smoked Sausages, Cheddar Cheese Sauce and Whole Grain Mustard

 

 

 

 

ENTRÉES

 

CLASSIC SURF N’ TURF

Maine Lobster and Rib-Eye with Cottage Fries

 

NEW ORLEANS GUMBO

Gulf Coast Shellfish and Andouille Sausage

 

COLA BRAISED SHORT RIB

Red Beans and Rice with Root Vegetable Mash

 

PISTACHIO CRUSTED SALMON

Green Beans and Oregon Mushrooms with Vermont Maple Butter

 

SOUTHERN BUTTERMILK FRIED CHICKEN

Sautéed Okra, Dirty Yams and sweet Candied Pecans

 

AMERICANA BURGER

Aged Cheddar, Crispy Bacon, Thousand Island Dressing and Steak Fries

 

APRICOT GLAZED PORK CHOP

Sweet Potato Succotash and Braised Red Cabbage

 

SOUTHWESTERN FETTUCCINI

Smoked Sausage, Chicken and Poblano Cream Sauce

 

 

 

 

DESSERTS

 

ICON’S CANDY BAR

Peanut Butter Mousse, Nougat Brittle and Caramel Drizzle

 

FRENCH QUARTER “COFFEE AND DOUGHNUTS”

Coffee-Crème Beignets with Chocolate Sauce

 

WARM SKILLET COOKIE

Buttered-Popcorn Ice Cream

 

GRILLED BANANA SUNDAE

Vanilla Ice Cream, Fresh Blueberry Syrup and Chopped Georgia Pecans

 

PEANUT BUTTER & JELLY TRIFLE

Peanut Butter Mousse, Fresh Berries and Grape Jelly

 

 

 

 

SPECIALITY COCKTAILS

 

THE OLD FASHIONED

Sweet, sour, aromatic and depth, this American classic has everything. Not old fashioned at all.

 

PERFECT MANHATTAN

A perfect balance of sweet and dry vermouth allows the bourbon to shine in this iconic cocktail.

 

CALIFORNIA TWIST

Sweet and sour is given a new direction as cane sugar and vodka are introduced to a lemon emulsion.

Edited March 27, 2014 by Cruzin-K

[Cruzin-K]

Wonderland

 

http://www.royalcaribbean.com/quantumoftheseas/dining/restaurants/wonderland/

 

Wind

 

Baby Vegetables in the Garden / soil / pebbles

 

Liquid Manzanilla Olive / herb oil

 

Chilled Sweet Pea Soup / rosemary bacon espuma / white bacon powder

 

Roasted Baby Beets / Sriracha yogurt

 

 

Ice

 

Life in the Ocean / assorted sea jewels

 

Gazpacho Cones / cilantro / avocado mousse

 

Hot and Cold Soup of Corn / licorice basil

 

Sashimi of Red and White Tuna / burnt scallion

 

 

Fire

 

Smoked Salmon Eggs / crispy phyllo

 

Duck Liver Beignet / liquid

 

Crispy Tempura Kim Chee Leaves / spicy mayo

 

Naan Bread Tacos / pork belly / kecap manis

 

 

Sea

 

Tempura Salmon Caviar / remoulade

 

Liquid Lobster / bone marrow / caviar

 

Slow-Cooked Halibut / jura wine emulsion

 

Scallop Turban / sauce normande

 

 

Earth

 

Truffled Egg in the Shell / toasted brioche

 

Terroir Beef / river stone potatoes / roasted garlic

 

Buffalo Pork Shank / celery / Roquefort cheese

 

Chicken and the Egg / wild mushrooms / vermouth

 

 

Dreams

 

Arctic Equator Chocolate / lava / nitrogen crush

 

Citrus Mochi Clouds / mochi / grapefruit curd / spearmint cotton candy

 

The English Box / toffee caramel bread pudding / white olive ice cream

 

Milk Chocolate Panna Cotta / peanut butter feuilletine / espresso air

 

Nitro Fruits / flash-frozen fruit / Greek yogurt sorbet / wildflower honey ice cream

 

 

 

Speciality Cocktails

 

CHOCOLATE CHEESECAKE

Bitter cocoa powder and mascarpone cheese are churned together with dark crème de cocoa and vanilla vodka made super indulgent with the addition of a Guinness float and a rim of Synsepalum dulcificum.

 

GIANT LEAP

Mango purée and fresh cilantro pair up nicely with Bombay Sapphire gin in a grown-up trip down memory lane, and a sweet finish is delivered via a fleur du sel garnish.

 

RUTH’S BABY

Peanut vodka has a field day with team mates such as nougat cream liquour, white crème de cocoa and caramel syrup.

 

SALT WATER TAFFY MANHATTAN

Maker’s Mark bourbon, sweet vermouth and salt water taffy simple syrup deliver a different kind of grown-up trip down memory lane. A sweet finish arrives via a crown of fleur du sel.

Edited March 27, 2014 by Cruzin-K

[Cruzin-K]

CHIC

 

http://www.royalcaribbean.com/quantumoftheseas/dining/restaurants/chic/

 

APPETIZERS

 

NEW STYLE CAESAR SALAD

Grilled Romaine, Pulled Brioche Croutons and Creamy Caesar

 

GRILLED CATALAN SHRIMP

Sopressatta, Pickled Peppers, Cilantro Emulsion

 

FRESH MOZZARELLA & BEET SALAD

Shaved Beets, Fennel, Mozzarella Cheese

 

BEEF CARPACCIO

Crispy Sourdough Bread & Horseradish Crème Fraiche

 

BABY LETTUCE SALAD

Goat Cheese & Truffle Honey Vinaigrette

 

PASTRAMI CURED SALMON

Pommery Mustard, Caper Cream & Bagel Chips

 

JUMBO LUMP CRAB CAKES

Cayenne Remoulade Sauce

 

PLUM TOMATO TARTARE

Red Onion, Green Beans, Herb Oils and Sea Salt

 

 

 

ENTRÉES

 

POTATO CRUSTED ICELANDIC COD

Baby Carrots, Green Peas, Truffle-Champagne Beurre Blanc

 

BONELESS BEEF RIBEYE

Creamed Spinach & Roasted Corn Salsa

 

MINT CRUSTED LAMB CHOPS

Yukon Potato and Brie Cheese Gratin with Roasted Pepper Emulsion

 

GRILLED VEGETABLE NAPOLEON

Feta Cheese & Marcona Almond Crumble with Balsamic Reduction

 

CHICKEN PAILLARD

Polenta Cake with Shaved Parmesan and Smoked Tomato Caper Vinaigrette

 

SALMON STRUDEL

Sweet Carrot, Green Asparagus & Dilled Hollandaise

 

MEDITERRANEAN SEA BASS

With Turnips & Wild Fennel Dressing

 

PAN ROASTED DIVER SCALLOPS

Smoked Cheese Ravioli with Leek and Carrot Puree

 

 

 

 

DESSERTS

 

CARROT CAKE TRIFLE

Spiced Cake, Cream Cheese Mousse & Raisin Sorbet

 

MILK CHOCOLATE GELATO

Mocha Sabayon & Cocoa Wafers

 

DARK CHOCOLATE TORTE

Pretzel Crust, Bittersweet Ganache & Caramel Drizzle

 

PLUM CREPE MILLEFEUILLE

Lemon Crème & Basil Crystals

 

YOGURT PANACOTTA

With Fresh Berries

 

 

 

 

SPECIALITY COCKTAILS

 

U2Q

Crème de Cassis lends itself well to root ginger fresh apple juice and lengthened with vodka. This cocktail is no quitter.

 

COMING UP ROSES

A romantic blend of Champagne and rose water mingle well with rum and a raspberry emulsion.

 

CUCUMBER JIMMY

Gin and sweet and sour are blended with cucumber and a fresh lime emulsion, then adorned with raspberry caviar.

Edited March 27, 2014 by Cruzin-K

[Cruzin-K]

The Grande

 

http://www.royalcaribbean.com/quantumoftheseas/dining/restaurants/the-grande-restaurant/

 

APPETIZERS

 

 

 

PRAWN COCKTAIL

Chilled Jumbo Prawns with Chili-Horseradish Cocktail Sauce

 

TRADITIONAL LOBSTER BISQUE

Finished with Tarragon Cream

 

INSALATA CAPRESE BITES

Grape Tomatoes, Bocconcini Mozzarella, Basil Oil and Balsamic Reduction

 

DUCK PATE TERRINE

Cranberry-Orange Relish, Duck Confit, Toasted Brioche

 

FRENCH BACON AND EGG SALAD

Poached Egg, Bacon Lardon, Wild Arugula and Dijon dressing

 

BACON ROASTED SCALLOPS

Apple-Mint Chutney, Browned Butter and Sherry Vinegar

 

PEAR AND GORGONZOLA SALAD

Butter Lettuce, Candied Walnuts and Aged Balsamic

 

BEEF CARPACCIO

Wild Arugula, Parmesan Shavings and Lemon-Dijon Vinaigrette

 

PREMIUM SELECTIONS

SCALLOPS IN TUXEDO

Black Truffle, Puff Pastry, Champagne Sauce

 

20 OZ. DRY-AGED PORTERHOUSE STEAK

With Roasted-Garlic Herb Butter

 

 

 

 

ENTRÉES

THE FISHERMANS CATCH

Shrimp, Scallops, Crab with Shellfish Butter

 

SOLE ALMONDINE

Toasted Almonds, Broccolini, Brown Butter and Lemon

 

INDIVIDUAL CHATEAUBRIAND WELLINGTON

Puff Pastry, Mushroom Duxelle with Bordelaise Sauce

 

CHICKEN A L’ORANGE

Caramelized Fennel, Medjool Dates and Orange Glaze

 

GRECIAN GRILLED SALMON

Toasted Orzo, Fresh Oregano and Sundried Tomato-Seafood Sauce

 

PASTA AL FREDO

Crispy Pancetta, Green Peas, Parmesan Cream

 

EGGPLANT ROLLATINI

Eggplant, Three Cheeses and Marinara Sauce

 

MEDITERRANEAN RACK OF LAMB

Fruitti di Mostarda and Feta Cheese Cous Cous

 

 

 

DESSERTS

 

MOLTEN CHOCOLATE LAVA CAKE

Marsala Crème Anglaise

 

CLASSIC NAPOLEON

Fresh Berries, Puff Pastry Layers, Pastry Cream

 

KEY LIME TARTE

Graham Cracker Crust, Merengue

 

GERMAN CHOCOLATE CAKE

Coconut Ice Cream

 

RED VELVET CHEESECAKE

White Chocolate Sauce

 

 

 

 

SPECIALITY COCKTAILS

J’ADORE

This cocktail has it all: a well balanced mix of fresh pear with a hint of raspberry vodka, apple liqueur and some bubbles to finish.

 

PRICEY PEAR

Fresh muddled pear and mint provide a solid base for the arrival of pear vodka, Cointreau and fresh lime which creates a pear explosion.

 

SPARKLING POM COCKTAIL

Vodka and fresh lime are joined by Champagne and jeweled with pomegranate seeds.

Edited March 27, 2014 by Cruzin-K

[Cruzin-K]

SILK

 

http://www.royalcaribbean.com/quantumoftheseas/dining/restaurants/silk/

 

APPETIZERS

 

SESAME PEPPER-CRUSTED TUNA

Ginger Ponzu Sauce, Vegetable Salad, Lime

 

CHINESE SPRING ROLLS

Shredded Vegetables, Sweet Chili Sauce

 

VIETNAMESE TACOS

Steamed Bun, Pork Belly, Coriander and Hoisin

 

SZECHUAN BEEF SHORT RIBS

Tamarind Glaze, Scallion and Lime

 

CRISPY VEGETARIAN SAMOSA

Indian Yogurt Dipping Sauce

 

THAI FRIED CHICKEN WINGS

Sesame-Peanut Satay

 

PHO CHICKEN

Mixed Greens, Sliced Vegetables, Black Sesame Dressing

 

COCONUT-CRUSTED PRAWN

Sweet Plum Dipping Sauce, Cilantro

 

 

 

 

PREMIUM SELECTIONS

 

SHANGHAI LOBSTER TAIL

With Ginger Aromatic Sauce

 

SHAKING BEEF

Filet Mignon, Shi****o Pepper, Scallion and Soy

 

 

 

ENTRÉES

 

CURRIED LAMB

Slow-Cooked Lamb, Three Onions, Himalayan Red Rice

 

MISO-MARINATED EGGPLANT

Shaved Asian Vegetables, Spicy Marinade and Crispy Shallots

 

SAKE-GLAZED SALMON

Bok Choy, Tamari Marinated Shiitake Mushrooms, Soy Marinade Sauce

 

SZECHUAN PORK STIR FRY

Vegetable Lo-Mein with Mustard Pork

 

HIBACHI STEAK

Teriyaki Steak and Wasabi Mashed Potatoes with Stir Fried Vegetables

 

CHICKEN TIKKA MASALA

Coconut Jasmine Rice with Mango Chutney

 

CRISPY BEIJING DUCK

Wok-Seared Vegetables, Moo Shoo Pancakes and Hoisin Sauce

 

SAIGON STYLE SHRIMP

Snow Peas, Coconut Milk, Fish Sauce and Lime

 

 

 

DESSERTS

 

INDIAN PUDDING

Pistachio and Rose Infusions

 

CHOCOLATE LYCHEE TART

Fortune Cookie Crust

 

CARDAMOM POT AU CRÈME

Chai Spiced Palmiers

 

STRAWBERRY MATCHA POUND CAKE

Yuzu Sorbet

 

THAI PEANUT CHEESECAKE

Chocolate-Spiced Crust, Crunchy Peanut Butter Filling

 

 

 

SPECIALITY COCKTAILS

LYCHEE COLLINS

The unique sweetness of Lychee beautifully compliments the botanicals found in gin, courtesy of this Asian twist on a British classic.

 

THAI BOXER

A flavor explosion happens when you thrust together fresh basil, coconut, vanilla extract and ginger beer, made grown up with the addition of rum.

 

YUZU BELLINI

The lip-smacking acidity delivered via Yuzu is counteracted with the sweet pop in the cherry caviar and given levity with some fizz.

Edited March 27, 2014 by Cruzin-K

[Cruzin-K]

COASTAL KITCHEN

 

http://www.royalcaribbean.com/quantumoftheseas/dining/restaurants/coastal-kitchen/

 

APPETIZERS

 

COASTAL MEZZE

Hummus Trip, Whipped Goat Cheese, Guacamole Tapenade, Almond Tabbouleh, Smoked Eggplant Dip, Crispy Flatbread

 

ZUCCHINI FRITO

Stuffed with Fresh Ricotta, Fra Diavolo Sauce

 

SEVILLIAN DEVILS ON HORSEBACK

Serrano Ham-Wrapped Dates, Stuffed with Manchego Cheese, Quince Membrillo

 

SALAMI & FETA CROSTINI

Toasted Baguette, Roasted Grapes, Herbes De Provence, Olive Oil Drizzle

 

ASPARAGUS & LEEK TART

Gruyere Cheese, Puff Pastry Shell

 

SEA BASS CEVICHE

Pink Peppercorn, Grapefruit Segments, Avocado Cream, Cucumber Jalapeño Salsa

 

GOLDEN BEET SALAD

Quinoa Pilaf, Avocado, Citrus-Caesar Vinaigrette

 

NAPA CHARCUTERIE

Domestic Cured Meats, Flatbread Crisps, Diced Fruit Compote, Cornichons

 

 

 

ENTRÉES

 

COASTAL KITCHEN FLATBREADS

 

Margherita: Buffalo Mozzarella, Plum Tomatoes, Fresh Basil

 

Fennel Sausage: Roasted Peppers, Smoked Mozzarella

 

Bianca: Ricotta, Fresh Mozzarella, Roasted Garlic, Portobello

 

Fig & Prosciutto: Balsamic-Caramelized Onions, Taleggio Cheese

 

Smoked Chicken: Chipotle BBQ Sauce, Gouda, Cilantro

 

 

SEARED SCALLOPS

Avocado Butter, Crispy Shallots, Piquillo Pepper Polenta

 

HERB CRUSTED CHICKEN

Preserved Lemons, Acorn Squash, Provencal Tomatoes

 

SALMON STEAK

Lavender Cous Cous, Tangerine Beurre Blanc

 

SPICE RUBBED RIB EYE

Cabernet-Currant Reduction, Sweet Potato Hash

 

HALIBUT PICATTA

Lemon, Capers, White Wine Sauce, Spaghetti Vegetables

 

GRILLED FILET MIGNON

Charred Asparagus, Crispy-Roasted Fingerling Potatoes, Mushroom Reduction

 

SLICED LEG OF LAMB

Arugula Salsa Verde, Tomato and Squash Gratin

 

 

 

DESSERTS

 

BLOOD ORANGE CAKE

Hint of Olive Oil, Cheesecake Ice Cream

 

CHOCOLATE & FIGS

Grilled Figs, Dark Chocolate Nut Bark, Fleur de Sel, Fig Cookie Gelato

 

DULCE DE LECHE PROFITEROLES

Cranberry-White Chocolate Cream Filling

 

WINE & CHEESE

Merlot-Poached Pear, Ricotta Tart, Almond Crust

 

PHYLLO CUSTARD NEST

Shredded Phyllo Nest, Semolina Custard, Cinnamon Walnut Crumble, Rose Syrup

 

DOUBLE CHOCOLATE CANNOLI

Chocolate Shell, Milk-Chocolate Mascarpone Filling, Bittersweet Chips

 

DARK CHOCOLATE TIRAMISU

Raspberry Coulis

 

SALTED CARAMEL & WHITE CHOCOLATE PUDDING

Waffle Cone Crisps

 

PEACH SWIRLED ICE CREAM

Cinnamon Crumb Streusel

 

 

 

SPECIALITY COCKTAILS

 

BLACK ALMOND PUNCH

Exotic flavors of pineapple and passionfruit blend in beautifully with hints of almond to perfect this long rum-based cocktail.

 

APRICOT AND HERB

In this Mediterranean delight, fresh basil cuts through the sweetness of macerated apricots and is rounded off with the citrus zing of lemon juice.

 

SICILIAN

It’s orange all the way in this cocktail, combining orange vodka, blood orange juice and Cointreau, made tall with sweet and sour and lime soda.

Edited March 27, 2014 by Cruzin-K

[Cruzin-K]

MICHAEL'S GENUINE PUB

 

http://www.royalcaribbean.com/quantumoftheseas/dining/restaurants/michaels-genuine-pub/

 

SNACKS

 

An assortment of cured meats & artisanal cheeses served with bread, pickles & accompaniments

 

FALAFEL

Tahini sauce & pickled red onions

 

MARINATED OLIVES

 

JAR OF PICKLES

 

DEVILED EGGS

Smoked paprika & chives

 

CRISPY HOMINY

Chile & lime

 

THICK-CUT POTATO CHIPS

Pan-fried onion dip

 

HOMEMADE ORGANIC RICOTTA CROSTINI

Apricot-thyme jam

 

POLENTA FRIES

Spicy ketchup

 

COUNTRY PÂTÉ

Dijon mustard, cornichon, grilled sourdough

 

CHILE CHICKEN WINGS

Creamy cucumbers

 

FRIED GNUDI

Lemon crème fraîche & shaved parmesan

 

CRISPY PIG EARS

Chile & lime

 

CHICKEN LIVER CROSTINI

Caramelized onions

 

SLOW-ROASTED PORK SLIDERS

Pickled onions & parsley sauce

 

GREEK FARRO SALAD WITH FETA

TOMATO-BREAD SOUP

Fontina toast

 

FENNEL, ORANGE & ARUGULA SALAD

Green olives & shaved parmigiano

 

SMOKED FISH DIP

Saltines & celery salad

 

 

 

CHARCUTERIE & CHEESE

 

La Quercia Handcrafted Cured Meats

 

SPECK AMERICANO

 

BORSELLINO SALAMI

 

LOMO AMERICANO

 

LANDAFF

USA, cow’s milk

 

MIDNIGHT MOON

USA, goat’s milk

 

POINT REYES

USA, cow’s milk, blue

 

 

 

THE PUB BOARD

 

An assortment of cured meats & artisanal cheeses

served with bread, pickles & accompaniments

 

SWEETS

 

PEANUT BUTTER PIE-IN-A-JAR

 

BANANA TOFFEE PANINI

 

PANNA COTTA

Marinated berries

 

S’MORE BROWNIES

 

 

 

COCKTAILS

 

CANDIDATE

Chivas 12yr Scotch, Canton Ginger, simple, lemon

 

CABARETE

Aperol, St. Germain, sparkling wine, soda, fresh watermelon, orange bitters

 

BULLETPROOF MANHATTAN

Wild Turkey 81, rosemary-infused Amarena cherries, lemon

 

SOMBRITA

Sombra Mezcal, fresh pineapple, fresh cucumber, agave, lime, jalapeno, cardamom

 

OLD PAL

Campari, Basil Hayden bourbon, Dolin Dry vermouth, Carpano Antica

 

THUNDERBALL

Blackwell Rum, orange, Cardamaro, pineapple foam, Fee Bros. old fashioned bitters

 

NICKNACK

Death’s Door Gin, Averell Damson, Ardbeg Scotch, basil, lime, cardamom

 

 

 

 

CRAFT BEER

 

MICHAEL’S GENUINE® HOME BREW, AL

PABST BLUE RIBBON, WI

NARRAGANSETT LIGHT, RI

ROLLING ROCK EXTRA PALE, MO

J.K.’S SCRUMPY HARD CIDER FARMHOUSE ORGANIC, MI

BLUEPOINT TOASTED LAGER, ON TAP

LEFT HAND POLESTAR PILSNER, CO

GOOSE ISLAND MATILDA, IL

OMMEGANG RARE VOS, NY

FOUNDERS PALE ALE, ON TAP, MI

SUMMIT HORIZON RED ALE, MN

BACK FORTY TRUCK STOP HONEY BROWN ALE, AL

BROOKLYN BREWERY BROWN ALE, ON TAP, NY

SOUTHERN TIER UNEARTHLY INDIA PALE ALE, NY

STONE ARROGANT BASTARD ALE, CA

BEAR REPUBLIC RACER 5 INDIA PALE ALE, CA

GREAT DIVIDE OAK AGED YETI STOUT, CO

FLYING DOG GONZO IMPERIAL PORTER, MD

 

 

WINE

 

SPARKLING

Argyle, Brut, Willamette Valley, Oregon

 

Roederer Estate, Brut Rosé, Anderson Valley, California

 

WHITE

Dr. Herman Weimer, Dry Riesling, Finger Lakes, New York

 

Shinn Estate, Pinot Blanc, Long Island, New York

 

Chateau Grand Traverse, Ship of Fools Blend, Michigan

 

Elk Cove, Pinot Gris, Willamette Valley, Oregon

 

Abacela, Albariño, Umpqua Valley, Oregon

 

J. Christopher, Sauvignon Blanc, Willamette Valley, Oregon

 

Au Bon Climat, Chardonnay, Santa Barbara, California

 

Clendenen Family Vineyards, Tocai, Santa Maria Valley, CA

 

ROSÉ

 

Tablas Creek, Grenache Blend, Paso Robles, California

 

RED

 

Adelsheim, Pinot Noir, Willamette Valley, Oregon

 

Shinn Estate, Wild Boar Doe, Long Island, New York

 

Lua Rossa, Red Blend, Santa Maria Valley, California

 

Qupé, Syrah, Santa Barbara Valley, California

 

L’Ecole, Merlot, Columbia Valley, Washington

 

Tower 15, Petite Sirah, Paso Robles, California

 

Bell Claret, Cabernet Sauvignon, Napa Valley, California

 

Clendenen Family Vineyards, Nebbiolo, Santa Maria Valley, CA

 

 

BOURBON FLIGHTS

 

THE GATEWAY

Maker’s Mark, Basil Hayden, Knob Creek

 

ONE IN THE CHAMBER

Willet Single Barrel, Four Roses Single Barrel, Blanton’s Single Barrel Bourbon

 

“WHEATERS”

Maker’s Mark, Ambler Yearling, Old Weller Antique

 

RYE PROGRESSION

Buffalo Trace, Elmer T. Lee, Redemption High Rye

Edited March 27, 2014 by Cruzin-K

[Cruzin-K]

CHOPS GRILLE

 

http://www.royalcaribbean.com/quantumoftheseas/dining/restaurants/chops-grille/

 

SOUPS & SALADS

 

THE KING CAESAR

Caviar, romaine, Reggiano cheese, creamy Caesar

 

CRISPY GOAT CHEESE SALAD

Warm goat cheese, green apple, candied walnuts, cranberries, balsamic

 

MESCLUN SALAD

Light balsamic dressing

 

THREE CHEESE ROASTED ONION SOUP

Melted Gruyere, Asiago and Parmesan cheeses

 

 

 

Signature Appetizers

 

COLOSSAL SHRIMP COCKTAIL

Chipotle, cucumber, tomato, lime

 

PAN-ROASTED JUMBO SCALLOPS*

Bacon, onion, apple, hot mustard jus

 

CHARRED BEEF CARPACCIO*

Rare charred beef, parmesan cheese, shaved asparagus, truffle mustard dressing

 

GRILLED BLACK PEPPER BACON

Slow-cooked Berkshire pork, sweet and spicy glaze

 

TORTELLINI CARBONARA

Sweet peas, smoked ham, butcher pepper, melted mascarpone

 

 

Meats & Poultry

 

All steaks are served with our own homemade Chops steak sauce. Béarnaise, au Poivre and Bordelaise sauce available upon request.

 

"PETITE" FILET MIGNON 6 OZ.*

 

"PETITE" NY STRIP STEAK 6 OZ.*

 

GRILLED FILET MIGNON 9 OZ.*

 

GRILLED NY STRIP STEAK 12 OZ.*

 

SLOW-BRAISED SHORT RIB OF BEEF

Bordelaise sauce

 

VEAL CHOP PARMESAN*

Slow broiled, caramelized shallots, Parmesan herb butter

 

ROASTED ORGANIC CHICKEN

Red onion jam, croissant stuffing, truffled chicken jus

 

DRY-AGED STEAK BURGER*

Brioche bun, melted Gruyere, Pancetta, French fries

 

 

 

Seafood

 

GRILLED BRANZINO

Garlicky spinach, olive oil, lemon, flake sea salt

 

SPICY JUMBO SHRIMP

Creamy lemon, basil, pepper, potato, wine garlic butter sauce

 

SNAPPER VERACRUZ

Tomatoes, olives, jalapeno, capers, basil, lime

 

EVERYTHING CRUSTED TUNA*

Sesame, bok choy, peanut, Asian aromatic sauce

 

 

 

Something Special

 

DRY-AGED STEAKS

Experience two of the finest quality cuts of beef in the world. Each is hand selected from USDA prime beef raised in Iowa and Nebraska, then dry-aged in a climate-controlled room for nearly four weeks to achieve the pinnacle of flavor, tenderness and aroma. This dry-aging process can only be found at select steakhouses worldwide, and now, in a cruise industry first, right here at Royal Caribbean International's Chops Grille.

 

DRY-AGED NY STRIP STEAK 16 OZ.*

Charbroiled and Butter-Basted

 

DRY-AGED PORTERHOUSE STEAK 20 OZ.*

Slow Roasted with Herbs and Garlic

 

ROASTED MAINE LOBSTER

Renowned for the succulent meat of its large front claws. With drawn butter and fresh lemon.

 

 

 

SIDES

 

GRUYÈRE CHEESE TATER TOTS

 

CREAMED SPINACH

 

GRILLED JUMBO ASPARAGUS

 

FRENCH FRIES

 

TRUFFLED CORN

 

ROASTED MUSHROOMS

 

MASHED POTATOES

 

SALT BAKED POTATO

 

SAUTÉED SPINACH

 

 

Note that the website has an error, calling the sides "desserts" and not having a list of the desserts. However, the page does have a little blurb that states, "SENSATIONAL DESSERTS With choices like Huckleberry Cheesecake, Homemade Cinnamon Donuts with a chocolate dipping sauce and made-to-order warm cookie plates, you sweet tooth will be in dessert heaven."

Edited March 27, 2014 by Cruzin-K

[Cruzin-K]

JAMIE'S ITALIAN

 

http://www.royalcaribbean.com/quantumoftheseas/dining/restaurants/jamies-italian/

 

BREAD & OLIVES

 

WORLD’S BEST OLIVES ON ICE

Large green olives, black olive tapenade & crispy “music bread”

 

CRAB & AVOCADO BRUSCHETTA

Sourdough topped with Devonshire crab, avocado & yogurt, with apple, chilli, mint & lemon

 

ROASTED SQUASH & RICOTTA BRUSCHETTA

Garlicky sourdough, roasted squash, lemony ricotta, crispy sage & beetroot

 

TUSCAN BEAN & CAPEZZANA OLIVE OIL BRUSCHETTA

Braised beans & creamy mozzarella on grilled sourdough, drizzled with stunning Capezzana Special Reserve 2013 olive oil – it’s the absolute best & bang in season

 

 

 

PLATES

 

ITALIAN SPICED CHICKEN WINGS

Five free-range wings with smoked spicy tomato sauce

 

CRISPY ARANCINI

Stuffed risotto rice balls with sweet red chillies, mozzarella, spicy arrabbiata sauce & Parmesan

 

BAKED CHESTNUT MUSHROOMS

With smoked mozzarella, thyme & crispy “music bread”

 

CRISPY SQUID

Fried squid with garlic mayonnaise, lemon & chilli

 

OUR FAMOUS PLANKS

 

SEASONAL VEGETABLES

Sliced vegetables, chargrilled & marinated in herbs & olive oil

 

CURED MEATS

Fennel salami, pistachio mortadella, prosciutto & schiacciata picante

 

ITALIAN CHEESES

Buffalo mozzarella with chilli & mint, pecorino & amazing chilli jam

 

PICKLES

Aubergine caponata, curly green chillies, olives & caper berries

 

CRUNCHY SALAD

Shaved carrot & beets with lemon & loads of mint

 

 

 

 

PASTA & RISOTTO

 

PENNE POMODORO

Pasta with sweet tomatoes, garlic & basil, topped with mozzarella & crunchy, herby breadcrumbs

 

TAGLIATELLE BOLOGNESE

Ragù of British beef & pork, with herbs, Chianti, Parmesan & crunchy, herby breadcrumbs

 

PENNE CARBONARA

Served Roman style with crispy pancetta, wilted leeks & a lemony, creamy Parmesan sauce

 

SIMPLE BAKED LASAGNE

Slow-cooked beef & pork with roasted pumpkin, herbs & wine, in a creamy whitesauce with tomato, mozzarella & Parmesan

 

SEAFOOD BUCATINI

Tube spaghetti steamed in a bag with shellfish, crab, squid, capers, chilli, garlic, white wine & sweet tomatoes

 

SAUSAGE PAPPARDELLE

Ragù of braised fennel sausage, with red wine, Parmesan & crunchy, herby breadcrumbs

 

TRUFFLE TAGLIATELLE

Fresh foraged black truffles, butter, Parmesan & nutmeg

 

SPAGHETTI VONGOLE

The best carpet shell clams cooked with chilli, garlic, parsley, white wine & olive oil

 

WILD MUSHROOM & SMOKED MOZZARELLA RISOTTO

Acquerello rice with beautiful wild mushrooms & oozy smoked mozzarella

 

HONEYCOMB CANNELLONI THREE WAYS

Aubergine & sun-dried tomato; pumpkin; ricotta & spinach

 

PRAWN LINGUINE

Fried garlicky prawns, shaved fennel, tomatoes, chilli & rocket

 

CRAB SPAGHETTINI

Crab tossed with capers, chilli, fennel, parsley, anchovies & lemon

 

 

 

 

MAINS

 

THE JAMIE’S ITALIAN BURGER

Prime British chuck & flank steak with smoked mozzarella, mortadella, balsamic onions, tomato, pickles & chillis, served on a charred bun

 

LAMB LOLLIPOPS

Lamb chops grilled under a brick with a pickled mint, tarragon & red onion salad, toasted nuts & a lemony yogurt dressing

 

BRESAOLA & PEAR SALAD

Finely sliced beef, sliced pear, wild rocket, toasted pine nuts & pecorino cheese

 

JAMIE’S ITALIAN SIGNATURE PORCHETTA

Slow-cooked British pork belly filled with herbs, garlic & spices, served with fennel crackling & a watercress salad

 

AUBERGINE PARMIGIANA

Grilled aubergine layered with Bella Lodi & a tomato & basil sauce, served with freshly baked twisted garlic bread

 

BAKED SALMON

With lemony ricotta, balsamic-roasted veg & a zesty, crunchy salad

 

PROSCIUTTO & SHAVED PEAR SALAD

With pecorino, honey, rocket, herbs & toasted pine nuts

 

FREE-RANGE CHICKEN

Grilled garlic & rosemary chicken with a tomato, olive, chilli & caper sauce

 

RIB-EYE STEAK

Beautiful 8 oz. chargrilled beef steak served with wild mushrooms, peppery endives & funky chips

 

7 OZ. FILET STEAK

Wrapped in Italian ham with braised cannellini beans, rosemary, lemon, butter & Chianti

 

 

 

 

SALADS

 

ROCKET & PARMESAN SALAD

With radicchio & aged balsamic

 

SIMPLE GREEN SALAD

Soft roundhead & baby gem lettuce with lemony yogurt, tarragon & basil dressing

 

CRUNCH VEG SALAD

Shredded seasonal veg with mint, chilli & yogurt

 

VEG

 

VERDURA MISTA

Marinated & grilled vegetables, basil & olive oil

 

FRESH SEASONAL GREENS

With lemon, butter & a pinch of sea salt

 

CHIPS & POTATOES

 

FUNKY CHIPS

With fresh garlic & parsley

 

POSH CHIPS

With truffle oil & Parmesan

 

OUR FAMOUS POLENTA CHIPS

With rosemary salt & Parmesan

 

ROAST HERITAGE POTATOES

With toasted fennel, garlic & chilli

 

 

 

 

DESSERTS

 

RASPBERRY & CHOCOLATE-RIPPLED PAVLOVA

Zesty cream, peppered raspberries & smashed honeycomb with a drizzle of dark chocolate

 

TIRAMISÙ

Coffee-flavoured trifle with orange mascarpone & chocolate

 

AMALFI LEMON MERINGUE CHEESECAKE

Velvety mascarpone & lemon cheesecake topped with Italian meringue, served with lemon curd & blackcurrants

 

MACERATED STRAWBERRIES & FROZEN YOGHURT

Fresh strawberries soaked in elderflower & lemon juice, served with baby basil, frozen yoghurt & poppy seed filo crisps

 

EPIC HOMEMADE BROWNIE

Freshly baked warm fudgy brownie with salted caramel ice cream & caramelised amaretti popcorn

 

FRESHLY BAKED FRANGIPANE TART

Tart of the day with seasonal fruit

Edited March 27, 2014 by Cruzin-K

[Jobeth66]

Thanks!

 

The menus look awesome, but there are only a few things I can eat on each one - and of course the one I can eat the most on is the formal dining menu! :( It'll be interesting to see what the "always available standards" are.

[erbunny]

Thanks for doing this, it looks pretty darn good to me.

[DBNOLEN]

I thought I read somewhere that lobster was on the Grande menu every night. Did I read that wrong?

 

Sent from my SPH-L710 using Forums mobile app

[Cruzin-K]

I thought I read somewhere that lobster was on the Grande menu every night. Did I read that wrong?

 

Sent from my SPH-L710 using Forums mobile app

 

I'd read the same thing. I'm thinking either that was the original plan, and then they anticipated the backlash, so changed it to the American Icon Grill..

 

or, somebody just screwed up and wrote the wrong thing :rolleyes: :p

 

By the way, if anyone has a burning desire for a long text file with all the menus, you can e-mail me at dreams4summer2 at aol dot com

[PhilNDebbieAtSea]

Thanks so much!!! Looks awesome!!!!

[nolesrule]

Cruzin-K, thanks for posting. Those menus are beyond amazing.

[Cruzin-K]

SILK

 

http://www.royalcaribbean.com/quantumoftheseas/dining/restaurants/silk/

 

 

SHAKING BEEF

Filet Mignon, Shi****o Pepper, Scallion and Soy

 

 

Bwahahaha. I only just noticed this. I had to go back to the website to see what sort of bad thing I copied/pasted

Edited March 28, 2014 by Cruzin-K