PinaCarada Posted March 5, 2015 #1 Share Posted March 5, 2015 Below are the newest examples of the American Table/American Feast Menus. These menus debuted on the Breeze in early February 2015. I've compiled them directly from John Heald's posts and edited them slightly to make for easier, more organized viewing. I arranged them in the best chronological order that I could, based on John's comments and the dates he posted each menu. I apologize in advance about some of the weird spacing – I copied directly from John’s posts, and I tried to space things out as coherently as I could. I started closing the spaces between capital letters in some of the dish headlines, but stopped because I decided I would rather poke my eyes out with a blunt object than continue. Posts from earlier today (quoting a Q&A session with Arnold Donald, CEO) state that the menu will be rolled out fleet-wide before the end of the year. Without further ado: Link to comment Share on other sites More sharing options...
PinaCarada Posted March 5, 2015 Author #2 Share Posted March 5, 2015 Night 1 – American Table Starters SEARED TUNA Romesco vinaigrette, cucumber salad FLATBREAD Apple, bacon, Parmesan cheese LEEK AND POTATO SOUP Bacon, chives GAZPACHO AND ALOUSE Chilled tomato with peppers, cucumbers, Mediterranean herbs SHRIMP COCKTAIL Traditional cocktail sauce VEGETABLE SPRING ROLLS Vietnamese dipping sauce AMERICAN NAVY BEAN SOUP Root vegetables GREEK SALAD Feta cheese KALE OR ROMAINE CAESAR SALAD House made dressing, shaved Parmesan Entrees BRAISED RABBIT Garlic, red wine sauce SEARED TILAPIA Capers and parsley VEAL PARMESAN Spaghetti, tomato sauce ROSEMARY LAMBSHANK Mashed potatoes BAKED ZITI Ham and cheese CHICKPEA BISCUITS Roasted squash and peppers, yogurt and cucumber sauce, pickled chili FEATURED VEGETARIAN Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita Everyday Entrees SALMON FILLET Citrus and pepper rub CHICKEN BREAST Roast garlic and herbs FLAT IRON STEAK Pepper, herbs PORK CHOP Caramelized onions Choice of: Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade sauces Sides CORN AND VEGETABLES SUCCOTASH BAKED POTATO Sour cream, bacon, chives SAUTÉED BEANS With bacon WHIPPED POTATOES STEAMED BROCCOLI FRAGRANT BASMATI PILAF RICE Port of Call Menu - St. Thomas OVEN ROASTED MOJITO CHICKEN Marinated with Caribbean herbs and seasonings. Served with yellow rice and pigeon peas. Roasted calabaza. SHRIMP ESCABECHE A traditional Latin way of preparing fish or seafood. Pickled shrimp with red onions, garlic and vegetable strips. Served with garlic toast. Desserts WARM DATE AND FIG PUDDING Passion fruit custard, pumpkin seed crunch CARNIVAL MELTING CHOCOLATE CAKE NUTELLA TIRAMISU Roasted hazelnuts, caramel CHILLED STRAWBERRY PARFAIT Seasonal Fruit FRESH TROPICAL FRUIT PLATE CHEESE PLATE SELECTION OF ICE CREAMS PIE A LA MODE – FOR THE TABLE Vanilla ice cream Night 2 – American Table Starters FRIED SHRIMP Garlic dip FLATBREAD Zucchini, tomato, feta cheese ASPARAGUS CREAM SOUP Pepper confetti ICED BING CHERRY SOUP Fresh mint SHRIMP COCKTAIL Traditional cocktail sauce TUNA SALAD Lemon, capers, black olives and chives, whole grain toast crumble LOBSTER BISQUE Aged Brandy TOMATO SALAD AND GREEN BEANS Balsamic and herb vinaigrette KALE OR ROMAINE CAESAR SALAD House made dressing, shaved parmesan SPICY ALLIGATOR FRITTERS Tropical tomato salsa Entrees PAN SEARED BASA FILLET Roasted cherry tomato vinaigrette SEAFOOD NEWBURG Shrimp, calamari, scallops, mussels, lobster cream PENNE SICILIANA Zucchini, eggplant, tomato, mozzarella BEEF WELLINGTON Puff pastry, burgundy sauce BAKED PHYLLO POUCHES Filled with kernel corn and black eyed peas, roasted garlic and pineapple butter FEATURED VEGETARIAN Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita Port of Call Menu - Cozumel T O R T I L L A S O U P W I T H B R A I S E D C H I C K E N Crispy handmade tortillas in a tomato broth, topped with cotija cheese and fresh picked cilantro. S T E A K TA C O S Tender strips of marinated steak,grilled over high heat and topped with fresh pico de gallo, tomatillo-cilantro and avocado-arbol chili Everyday Entrees SALMON FILET Citrus and pepper rub CHICKEN BREAST Roast garlic and herbs FLAT IRON STEAK Pepper, herbs PORK CHOP Caramelized onions,stewed apple Choice of Sauces: Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade Sides CORN AND VEGETABLE SUCCOTASH BAKED POTATO Sour cream, bacon, chives SAUTÉED BEANS With bacon WHIPPED POTATOES FRAGRANT BASMATI PILAF STEAMED BROCCOLI Desserts S T R AW B E R RY A L M O N D F I N A N C I E R C A R N I VA L M E LT I N G C H O C O L AT E C A K E PA S S I O N F R U I T F L A N Coconut, tapioca, basil syrup C O C O N U T L I M E C A K E Toasted coconut, lime jam F R E S H T R O P I C A L F R U I T P L AT E C H E E S E P L AT E S E L E C T I O N O F I C E C R E A M S P IE A LA MODE for the table Night 3 – American Feast (First Elegant Night) Starters SHRIMP COCKTAIL Traditional cocktail sauce TART WITH BRAISED KALE, BLACKENED PORK TENDERLOIN Citrus cream FRIED OYSTERS Chipotle, lime MUSHROOM CREAM SOUP ITALIAN WEDDING SOUP Meatballs, endive, egg, Parmesan BABY SPINACH SALAD Blue cheese dressing KALE OR ROMAINE CAESAR SALAD House made dressing, shaved Parmesan Entrees SPAGHETTI CARBONARA Bacon, cheese, garlic, cream SEARED STRIPED BASS Lemon, creamy savoy cabbage, sour dough fried potatoes BROILED MAINE LOBSTER TAIL Toasted orzo with shrimp, broccoli, citrus gremolata SLOW COOKED PRIME RIB Baked potato, horseradish ROOT VEGETABLES IN A PIE CRUST Herbed ricotta mousse, roasted red pepper FEATURED VEGETARIAN Indian style vegetable dish with lentils, basmati rice,pickle, papadam and raita Everyday Entrees Salmon Fillet – Citrus and pepper rub Chicken Breast – Roast garlic and herbs Flat Iron Steak – Pepper and herbs Pork Chop – Caramelized onions and apple sauce Sides CORN AND VEGETABLE SUCCOTASH BAKED POTATO Sour cream, bacon, chives SAUTÉED BEANS With bacon WHIPPED POTATOES FRAGRANT BASMATI PILAF STEAMED BROCCOLI Chimichurri,BBQ Sauce, Peppercorn, Roasted Garlic and Tomato Tapenade, Béarnaise sauces Desserts VANILLA CREME BRÛLÉE MALTED CHOCOLATE HAZELNUT CAKE Warm chocolate sauce CARNIVAL MELTING CHOCOLATE CAKE COFFEE CREAM CAKE Espresso sabayon, oats crumble FRESH TROPICAL FRUIT PLATE CHEESE PLATE SELECTION OF ICE CREAMS Night 4 – American Table B E E F C A R PA C C I O Shaved parmesan, lemon vinaigrette F L AT B R E A D BBQ chicken, Monterrey jack cheese C A P R E S E S A L A D Tomato and fresh mozzarella balsamico, virgin olive oil, basil M A N G O C R E A M Iced mango soup, fresh ginger S H R I M P C O C K TA I L Traditional cocktail sauce S T E A M E D M U S S E L S Garlic toast B A K E D O N I O N S O U P Swiss, Parmesan cheese V I N E R I P E N E D T O M AT O E S A N D C H O P P E D L E T T U C E Choice of dressing K A L E O R R O M A I N E C A E S A R S A L A D House made dressing, shaved Parmesan F R O G L E G S , P R O V E N C A L E GARLIC B U T T E R Warm brioche Entrees I C O T TA R AV I O L I Arugula, tomato cream T I G E R S H R I M P C R E O L E Tropical tomatoes, peppers, onions C O R N M E A L C R U S T E D C H I C K E N B R E A S T Black bean, corn, tomato P R I M E R I B Grilled onion ring, red wine sauce C I N N A M O N P U M P K I N C H E E S E P I E Squash, yam, cheddar F E AT U R E D V E G E TA R I A N Indian style vegetable dish with lentils, basmati rice, pickle, papadam and rice Port of Call Menu - Nassau C A R I B B E A N P E P P E R S T E A K Tender strips of marinated steak, peppers, red onions and pineapple. Served with fried plantains C O N C H F R I T T E R S Minced conch with diced vegetables and local spices in a spicy fritter. Served with a tropical fruit salsa Everyday Entrees Salmon Fillet – Citrus and pepper rub Chicken Breast – Roast garlic and herbs Flat Iron Steak – Pepper and herbs Pork Chop – Caramelized onions and apple sauce Sides CORN AND VEGETABLE SUCCOTASH BAKED POTATO Sour cream, bacon, chives SAUTÉED BEANS With bacon WHIPPED POTATOES FRAGRANT BASMATI PILAF STEAMED BROCCOLI Chimichurri,BBQ Sauce, Peppercorn, Roasted Garlic and Tomato Tapenade, Béarnaise sauces Desserts C A R R O T C A K E Candied ginger C A R N I VA L M E LT I N G C H O C O L AT E C A K E B A N A N A - W H I T E C H O C O L AT E B R E A D P U D D I N G O V E N R O A S T E D A P P L E Orange juice, raisins, hazelnut F R E S H T R O P I C A L F R U I T P L AT E C H E E S E P L AT E S E L E C T I O N O F I C E C R E A M S P I E A L A M O D E Vanilla ice cream Night 5 – American Table FR I E D C A L A M A R I Zesty tomato sauce, lemon aioli F L AT B R E A D Pear, walnut, blue cheese C R E A M O F R I P E N E D T O M AT O E SOUP Herb croutons S T R AW B E R RY B I S Q U E Chilled strawberry soup, fresh mint S H R I M P C O C K TA I L Traditional cocktail sauce S M O K E D C H I C K E N Q U E S A D I L L A Guacamole, tomato, cilantro salsa C O R N C H O W D E R M A RY L A N D Potatoes, oregano, cream H E A RT O F L E T T U C E Tomato vinaigrette, cheese croutons K A L E O R R O M A I N E C A E S A R S A L A D House made dressing, shaved parmesan Entrees C U R E D S A L M O N , C A N D I E D T O M AT O Dill cream, grapes, lemon dressing B AT T E R - F R I E D S H R I M P Tangy sweet and sour sauce, scallion, garlic and shrimp fried rice R O A S T E D C H I C K E N Herbed sausage stuffing H O N E Y G L A Z E D P O R K L O I N Carrot cinnamon puree B R A I S E D B E E F B R I S K E T Corn pudding, roasted root vegetables V E G E TA B L E L A S A G N A Spinach, mushroom, basil, mozzarella F E AT U R E D V E G E TA R I A N Indian style vegetable dish with lentils Everyday Entrees Salmon Fillet – Citrus and pepper rub Chicken Breast – Roast garlic and herbs Flat Iron Steak – Pepper and herbs Pork Chop – Caramelized onions and apple sauce Sides CORN AND VEGETABLE SUCCOTASH BAKED POTATO Sour cream, bacon, chives SAUTÉED BEANS With bacon WHIPPED POTATOES FRAGRANT BASMATI PILAF STEAMED BROCCOLI Chimichurri,BBQ Sauce, Peppercorn, Roasted Garlic and Tomato Tapenade, Béarnaise sauces Port of Call Menu - Grand Turk P E S C A D O A S A D O C U B I E R T O C O N T O S T O N E S Sweet and savory with a satisfying crunch, the fish fillet is covered in a house made mixture of plantains and breadcrumbs and lightly fried, served alongside black bean and corn. C H I C K E N PA S T E L I T O S Warm and flaky pockets of pastry, filled with traditionally seasoned shredded chicken breast. Desserts ST I C K Y T O F F E E B R I O C H E Strawberry and vanilla sauce C A R N I VA L M E LT I N G C H O C O L AT E C A K E S ' M O R E S PA R FA I T Dark chocolate cake, graham cracker mousse, milk chocolate, toasted marshmallow M A N G O C R E A M C A K E Fresh fruit salsa, mint F R E S H T R O P I C A L F R U I T P L AT E C H E E S E P L AT E S E L E C T I O N O F I C E C R E AM Night 6 – American Feast (Second Elegant Night) SHRIMP COCKTAIL Traditional cocktail sauce CHESAPEAKE CRAB CAKE Herb remoulade STUFFED MUSHROOMS Spinach, romano cheese, fine herbs NEW ENGLAND CLAM CHOWDER Potatoes, little necks PASTA E FAGIOLI Beans, bacon, tomato FOUR SEASON SALAD Lettuce, corn, cucumber, tomato KALE OR ROMAINE CAESAR SALAD House made dressing, shaved parmesan Entrees FUSILLI, MUSHROOM CREAM Spiral pasta, mushroom, aged parmesan TERIYAKI SALMON FILLET Sesame rice cake, vegetable medley GRILLED JUMBO SHRIMP Marinara sauce, mustard potatoes *DUALOF FILET MIGNON AND SHORT RIB String beans, red wine sauce SPANAKOPITA AND STUFFED BELL PEPPERS Greek pie with layers of phyllo dough, spinach, tomatoes feta cheese, couscous stuffed peppers FEATURED VEGETARIAN Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita Everyday Entrees SEA BASS F I L L E T C H I C K E N B R E A S T Roast garlic and herbs F L AT I R O N S T E A K Pepper, herbs P O R K C H O P Caramelized onions, stewed apple Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade sauces Sides B R O C C O L I , C A R R O T S A N D P E A R L O N I O N S R ATAT O U I L L E B A K E D P O TAT O Sour cream, bacon, chive M A C N C H E E S E , B A C O N F R E N C H F R I E S C R E A M E D S P I N A C H Desserts AMARETTO CAKE Almond flavored chocolate cake GRAND MARNIER SOUFFLÉ Orange crème anglaise CARNIVAL MELTING CHOCOLATE CAKE KEY LIME MOUSSE Pie A La Mode for the table Night 7 – American Table B A K E D M E AT B A L L S Smokey tomato sauce F L AT B R E A D Caramelized onions, mushroom, ricotta F R I E D S H R I M P Roasted red pepper remoulade A S PA R A G U S V I C H Y S S O I S E Chilled asparagus and potato soup S H R I M P C O C K TA I L Traditional cocktail sauce R O A S T E D P U M P K I N S O U P Crouton, cream B E E F A N D B A R L E Y S O U P Root vegetables M I X E D G R E E N S Tomato, cucumber and carrots K A L E O R R O M A I N E C A E S A R S A L A D House made dressing, shaved parmesan E S C A R G O T S B O U R G U I G N O N N E Burgundy snails, garlic butter Entrees BE E F L A S A G N A Spinach, basil, mozzarella C H I C K E N M I L A N E S E Charred lemon P E N N E M A R I S C O S Shrimp, calamari, scallops, mussels, lobster cream B R A I S E D S H O R T R I B S Potato and pea gratin, red wine sauce C O R N , C H I L I , Q U I N O A B A K E D T O M AT O Potato jalapeño croqueta, cheese sauce, leek hash F E AT U R E D V E G E TA R I A N Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita Port of Call Menu - Nassau Crab and Lime Soup Junkanoo Chicken and Shrimp Pepper Pot Everyday Entrees S A L M O N F I L L E T Citrus and pepper rub C H I C K E N B R E A S T Roast garlic and herbs F L AT I R O N S T E A K Pepper, herbs P O R K C H O P Caramelized onions, stewed apple Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade sauces Sides B R O C C O L I , C A R R O T S A N D P E A R L O N I O N S R ATAT O U I L L E B A K E D P O TAT O Sour cream, bacon, chive M A C N C H E E S E , B A C O N F R E N C H F R I E S C R E A M E D S P I N A C H Desserts B I T T E R A N D B L A N C warm dark and white chocolate bread pudding, hot vanilla sauce C A R N I VA L M E LT I N G C H O C O L AT E C A K E O R A N G E R O S E M A RY C A K E Ginger poached cranberries D O U B L E R O A S T E D P I N E A P P L E Pinacolada marmelade F R E S H T R O P I C A L F R U I T P L AT E C H E E S E P L AT E S E L E C T I O N O F I C E C R E A M S PIE A LA MODE - APPLE American Table Kids’ Menu CHICKEN NOODLE SOUP HAMBURGER CHEESE BURGER HOT DOG CHICKEN NUGGETS CHEESE PIZZA PEPPERONI PIZZA PEANUT BUTTER & JELLY SANDWICHES SPAGHETTI WITH TOMATO SAUCE FRENCH FRIES FRESH VEGGIES R O A S T C H I C K E N F R I E D F I S H F I N G E R S BANANA SPLIT ASSORTED COOKIES FRESH FRUIT COCKTAIL ICE CREAM JELLO Link to comment Share on other sites More sharing options...
dland4us Posted March 5, 2015 #3 Share Posted March 5, 2015 Thank you very much for taking the time to post this information. I have enjoyed reading these menus! Link to comment Share on other sites More sharing options...
jdkbrim Posted March 5, 2015 #4 Share Posted March 5, 2015 Thanks for posting. I look forward to trying the new menus one day. While I had a few favorites, I did get tired of the old menus. Just to eat something different is one of the reasons we are trying Royal Caribbean instead this year. Link to comment Share on other sites More sharing options...
jamscckmc Posted March 5, 2015 #5 Share Posted March 5, 2015 Thank you for taking the time to do this. Do he say when this will go fleet wide? Link to comment Share on other sites More sharing options...
Frank12 Posted March 5, 2015 #6 Share Posted March 5, 2015 Thanks so much for posting. We'll be on the Breeze in 60 days and cannot wait to try some new food. Getting tired of the same menu for 11 years. Link to comment Share on other sites More sharing options...
CraftyScribbles Posted March 5, 2015 #7 Share Posted March 5, 2015 Thanks for posting!! Link to comment Share on other sites More sharing options...
Vanessa L Posted March 5, 2015 #8 Share Posted March 5, 2015 Thank you SO MUCH for posting these. I could have grabbed them off John's board but I'm too lazy! This is da bomb and I cannot wait to try them!! Link to comment Share on other sites More sharing options...
WAHMto5 Posted March 5, 2015 #9 Share Posted March 5, 2015 Thanks so much for taking the time to organize and post these! Link to comment Share on other sites More sharing options...
Rare Clearwater Posted March 5, 2015 #10 Share Posted March 5, 2015 Outstanding!! I am very excited about the new menus. Every night has some new item I can't wait to order. Really excited to see some of those items listed and wasn't expecting it! I could eat Beef Carpaccio every night, excited to see it on the menu! We leave on the Breeze on the 14th (OMG 10 days!!!!) and I will report back on what I think. Link to comment Share on other sites More sharing options...
FuturzMinion Posted March 5, 2015 #11 Share Posted March 5, 2015 (edited) :0 No Escargot!! *Edit* I looked up Escargot in my browser searcher (Ctrl. + 4) and it didn't find it, which is why I posted that. But searching over it again, I found it spaced apart. I am happy now. Edited March 5, 2015 by FuturzMinion Link to comment Share on other sites More sharing options...
islandatsea Posted March 5, 2015 #12 Share Posted March 5, 2015 Thanks for taking the time to post the new menus, very easy to read :) . Link to comment Share on other sites More sharing options...
KatieBug28 Posted March 5, 2015 #13 Share Posted March 5, 2015 Thank you so much for posting this! I'm sure that took a ton of time, but it is so nice to have all the menus in one place. Thank you so much for doing that! Link to comment Share on other sites More sharing options...
Tortoiselvr Posted March 5, 2015 #14 Share Posted March 5, 2015 Thank you! Link to comment Share on other sites More sharing options...
pe4all Posted March 5, 2015 #15 Share Posted March 5, 2015 TY for taking the time to organize and post the menus. Looking forward to trying it in the future.:) Link to comment Share on other sites More sharing options...
almendrada Posted March 5, 2015 #16 Share Posted March 5, 2015 Thank you! These menus look fabulous! Link to comment Share on other sites More sharing options...
alyivan12 Posted March 5, 2015 #17 Share Posted March 5, 2015 Thank you for posting! It all sounds so good. Do you know if these menus are for the most part the same for the glory? Link to comment Share on other sites More sharing options...
SugarRush Posted March 5, 2015 #18 Share Posted March 5, 2015 These are so much better than before. If these stick around in some form until next year I'll be one happy customer Link to comment Share on other sites More sharing options...
ray98 Posted March 5, 2015 #19 Share Posted March 5, 2015 Looks exactly like the one we had two weeks ago. It was a great experience. Link to comment Share on other sites More sharing options...
Rare Jamman54 Posted March 5, 2015 #20 Share Posted March 5, 2015 Thanks for posting! We enjoyed these menus on the Liberty last year, and for the life of me, I can't understand why some people are upset over them. Most of the old favorites are still available. Link to comment Share on other sites More sharing options...
TerReuv Posted March 5, 2015 #21 Share Posted March 5, 2015 I know they will be rolling out the new menus to all ships, but do we know for a fact that the menus John posted for the Breeze are the exact same menus that will be rolled out? Just curious. I know he posted these each day, has anyone confirmed that these are the final menus that will be rolled out? Link to comment Share on other sites More sharing options...
Weeziblu Posted March 5, 2015 #22 Share Posted March 5, 2015 I am so excited about these menus and hope that they are available for my Pride sailing! Link to comment Share on other sites More sharing options...
katiel53 Posted March 5, 2015 #23 Share Posted March 5, 2015 We had these menus on Liberty in September and loved them. I wish these menus were available now on all ships. As another poster mentioned, I don't understand why people don't like these. The new menus are so much better than the old ones. Link to comment Share on other sites More sharing options...
Rare Cruisegirl6 Posted March 5, 2015 #24 Share Posted March 5, 2015 Thank you very much now to hope the Valor has them in May ugh lol Link to comment Share on other sites More sharing options...
CatgirlNC Posted March 5, 2015 #25 Share Posted March 5, 2015 Thanks for sharing these! If I could change one thing about my Pride cruise (2/22/15), it would have been to be able to try the new menus. Also, at one point, I thought they were serving certain appetizers “for the table” style, but then they went back to just serving everything individually. Can anyone clarify on that? Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now