Not excited for the American Table menu

[ja_martin]

Not a fan of the new menu. All I ordered was two kale ceasar salads and a soup. Whatever my husband ordered, I ate some of it. Very few times, in 16 days on the ship, did I order my own dinner. Hope it's better next year on The Splendor, as we are doing several weeks.

[Bobby_Mac]

Had it on the Glory last year and I liked it.

[horsegal]

Does anyone know when the Magic will be switching over? I will be on the May 10th sailing and pregnant so food is important to me right now!!! lol

[OCruisers]

Will the American Table Menu eventually be fleet wide? :confused:

 

LuLu

[Sparky2]

We had the American Table on Liberty in 2014 before they added some items back onto it.

 

This past January on Conquest, we had the old menu. I actually missed some of the items that had been on the American Table Menu.

[SMSACE6]

I am actually looking forward to the new and "improved" menu. I admit that when it first rolled out, I was not 100pc on board with it, but as others have said, they did tweak it over many months, and many more popular items have been brought back. I like the idea of being able to tailor my side dishes and sauce according to my likes. I also like the ports of call additions to the menu.

 

They still had the old menus on the Freedom last November when I last cruised and, even though I had not been on a cruise in four years, I found the menu, just a little old. There was enough for me to find things that I liked, but I really would have liked to see something new.

 

I sure am hoping that the new menu will be on my ship this coming October.

[tropicaledrink]

Does anyone know when the Magic will be switching over? I will be on the May 10th sailing and pregnant so food is important to me right now!!! lol

 

Magic is scheduled to switch on May 31.

 

Here is the current rollout schedule:

 

Carnival Magic - 5/31/2015

 

Carnival Triumph - 6/20/2015

 

Carnival Dream - 7/19/2015

 

Carnival Pride - 8/9/2015

 

Carnival Conquest - 8/31/2015

 

Carnival Splendor - 9/20/2015

 

Carnival Miracle- 10/10/2015

 

Carnival Sunshine - 10/31/2015

 

THIS THREAD has text versions of the menus on the Breeze as posted on JH's facebook. Keep in mind that the current ships with American Table have not fully transitioned to the updated one, so you may still see an oddball from an older menu out there on the ships that already have it. See link below!

 

http://boards.cruisecritic.com/showthread.php?t=2177212

[ccruisequeen]

You're getting the beta edition

It's been tweaked extensively in the year it's been on the ships.

 

We've experienced it about 6 times out of Long Beach.

 

Which days are used? I like to plan ahead!

 

Sent from my KFSOWI using Tapatalk

[ccruisequeen]

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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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 (or $20 steakhouse)

 

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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X 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

 

X GRAND MARNIER SOUFFLÉ

Orange crème anglaise

 

CARNIVAL MELTING CHOCOLATE CAKE

 

KEY LIME MOUSSE

 

Pie A La Mode for the table

 

 

Night 7 – American Table skip come for B & B or steakhouse menu

 

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

 

X 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

 

X BE E F L A S A G N A (child size)

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

 

X 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

(Ones marked with X Are my personal choices depending on what days are on imagination and inspiration)

 

Sent from my KFSOWI using Tapatalk

[forwardcabin]

...as long as bitter and blanc is offered on some evening, we're good. Glad they removed the comfort things--can get those at home anytime. New choices should be fun to try.

[Bellacruiser2712]

Food is good but the coffee is awful! At least it was last summer!

[Perez1992]

As long as I can get steak for free

[Cruiseathoning]

The comfort foods were a cutback, originally. Fried Chicken, meatloaf, those are not MDR worthy meals. But now they have cutback the cutback. BBQ Ribs of a sort, cornbread, and beans.

 

No I am not kidding. No bisques, one gazpacho, zero tarts. They did the best they could-but it was Applebee's level food.

[legion3]

The comfort foods were a cutback, originally. Fried Chicken, meatloaf, those are not MDR worthy meals. But now they have cutback the cutback. BBQ Ribs of a sort, cornbread, and beans.

 

No I am not kidding. No bisques, one gazpacho, zero tarts. They did the best they could-but it was Applebee's level food.

 

No tarts :eek: you must be kidding.

[ldlewis45]

The comfort foods were a cutback, originally. Fried Chicken, meatloaf, those are not MDR worthy meals. But now they have cutback the cutback. BBQ Ribs of a sort, cornbread, and beans.

 

No I am not kidding. No bisques, one gazpacho, zero tarts. They did the best they could-but it was Applebee's level food.

 

It's always been Applebee's level food, at least in the 5 years I've been cruising. The most consistently good things on the menu were the chilled soups and the Indian vegetarian entrée. I had one cruise (my Breeze cruise) where I had the Indian vegetarian entrée almost every night because the rest of the food was so mediocre.

[Cruiseathoning]

We started with Carnival in 2006-it is much different now in terms of ingredient quality.

[MrMileStoner]

Beef Wellington is a cutback?

[Frank12]

We started with Carnival in 2006-it is much different now in terms of ingredient quality.

I agree with you.

[jimbo5544]

The comfort foods were a cutback, originally. Fried Chicken, meatloaf, those are not MDR worthy meals. But now they have cutback the cutback. BBQ Ribs of a sort, cornbread, and beans.

 

No I am not kidding. No bisques, one gazpacho, zero tarts. They did the best they could-but it was Applebee's level food.

 

Just so I am clear, they had comfort foods (which you interpreted as a cutback) then removed these (which you also interpret as a cutback). Then they add a new menu (which you also interpret as a cutback). Do I have that right?

 

BTW what the heck is a zero tart? Is it a one tart that has been......cutback?

[jimbo5544]

I agree with you.

 

I started cruising in 96 (not sure why the start dates are relevant, but I thought I would throw mine out there as well.;) Every cruise line has made cutbacks.....

[MrMileStoner]

Just so I am clear, they had comfort foods (which you interpreted as a cutback) then removed these (which you also interpret as a cutback). Then they add a new menu (which you also interpret as a cutback). Do I have that right?

 

BTW what the heck is a zero tart? Is it a one tart that has been......cutback?

 

I would think a cutback cutback would be similar to a double negative, and so an improvement? :confused:

[jimbo5544]

I would think a cutback cutback would be similar to a double negative, and so an improvement? :confused:

 

My thought exactly!! I am sure I will be corrected if wrong.;)

[ASchaff]

I had no complaints about the old menu's. Loved them...but if you cruise a couple times a year they do get stale. It kinda takes the fun out of the dining experience when you already know exactly what you are going to order for dinner every night before you even step foot on the ship!:p

 

I know what I am going to order when I go to any restaurant at home. I know what I am going to eat when I cook at home, and eat the same things several times per month. I dont think it gets stale unless youre eating the same exact thing, every night for weeks at a time. That may just be me, but there are lots of options, and you can have different combinations each time etc.

[POA1]

(Ones marked with X Are my personal choices depending on what days are on imagination and inspiration)

 

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Thanks. I was reading on and on, thinking, "What the heck's the X?" :)

[Gardeneroflove]

I had no complaints about the old menu's. Loved them...but if you cruise a couple times a year they do get stale. It kinda takes the fun out of the dining experience when you already know exactly what you are going to order for dinner every night before you even step foot on the ship!:p

 

I'm odd. Since we don't go out to eat at home, I look forward to knowing what I'm going to order! If it's an old menu, then I know what I like! no trail and error.

 

But yeah, I don't expect the menu to be the same.