CapeCodCruiser Posted April 1, 2016 #1 Share Posted April 1, 2016 Not sure if same menu fleetwide. I would love to see a photo of one if someone has one to share. Link to comment Share on other sites More sharing options...
CapeCodCruiser Posted April 1, 2016 Author #2 Share Posted April 1, 2016 Anyone? Link to comment Share on other sites More sharing options...
pollywannacocktail Posted April 2, 2016 #3 Share Posted April 2, 2016 I swear I thought I saw one, but I can't find it again....It had asparagus in two different dishes ~ yuck! LOL Link to comment Share on other sites More sharing options...
PlanoTim Posted April 3, 2016 #4 Share Posted April 3, 2016 Not sure if same menu fleetwide. I would love to see a photo of one if someone has one to share. The sample Chef's Table menu from the Royal Caribbean web site can be found here. I'm not sure if it is what they are currently serving. I'll be finding out in about 8 days. :) Hope that helps some. Tim Link to comment Share on other sites More sharing options...
CapeCodCruiser Posted April 4, 2016 Author #5 Share Posted April 4, 2016 Thanks. Pretty disappointing - we'll skip it. Link to comment Share on other sites More sharing options...
LilBlackDress Posted April 4, 2016 #6 Share Posted April 4, 2016 We had a totally different menu on GOS in Jan. I know someone posted one recently maybe it was on Anthem, but it was the same menu we had... If I find it I will post it but I think Marion's_Mom posted it. Link to comment Share on other sites More sharing options...
PlanoTim Posted April 18, 2016 #7 Share Posted April 18, 2016 We did the Chef's Table last week on Liberty of the Seas. We assembled in Vintages for a glass of sparkling wine before being taken up to a closed-off section of the Windjammer. We were completely separated and had the entire front section for just the 13 of us. Here is the menu: MILLE FEUILLES OF VEGETABLES "en v inaigrette" Tuiles of parmesan and fresh basil pesto Kim Crawford, Sauvignon Blanc, Marlborough, New Zealand SWEET PEA SOUP Crisp of prosciutto, extra virgin olive oil, garnished with poached quail eggs Riesling, Prum Blue, Germany BRAISED SHORT RIB RAVIOLI Green & liver sauce, truffle perfumed gravy Spy Valley, Pinot Noir, New Zealand BRANDY FLAMBEED LOBSTER Sweet potato puree, capsicum coulis, lemon butter sauce Chateau Aussieres, Chardonnay, Languedoc, France PRIME BEEF TENDERLOIN MEDIUM Smoked mashed potato, morel sauce, fried tuscan kale La Vite Lucente, Tuscany, Italy CHOCOLATE SABOTAGE Duo of Chocolate Mousse, Ganache, Cardamom Lava cake Moscato, Castello Del Poggio, Italy The Maître d’ (I think it was) came by our table the evening before to confirm and ask if we had any food allergies. I hope that helps some. Tim Link to comment Share on other sites More sharing options...
CapeCodCruiser Posted April 18, 2016 Author #8 Share Posted April 18, 2016 Thanks Tim. Link to comment Share on other sites More sharing options...
suzyluvs2cruise Posted April 18, 2016 #9 Share Posted April 18, 2016 This is the menu we had on Oasis. Only difference are the wine pairings. Sorry to see Caymus is no longer being offered. It was a wonderful dining experience. Sent from my SM-G920V using Tapatalk Link to comment Share on other sites More sharing options...
M_BA Posted April 18, 2016 #10 Share Posted April 18, 2016 This is the menu we had on Oasis. Only difference are the wine pairings. Sorry to see Caymus is no longer being offered. It was a wonderful dining experience. Sent from my SM-G920V using Tapatalk How was the prime beef tenderloin? Was it worthy of an a la carte $50-65 steak from a 4 star restaurant? Link to comment Share on other sites More sharing options...
CapeCodCruiser Posted April 18, 2016 Author #11 Share Posted April 18, 2016 I am still a little underwhelmed. here is a sampling of what we have had in the past: This was a wagyu beef dish This was tomatoes 3 ways: This was salad/soup - bummed I did not take a pic after the chilled soup was added: This was a wagyu short rib This was dessert https://lh3.googleusercontent.com/PFDIkXunH9Yr9laNakuImI_QMyMxVSJ2CpIs_zE-7oeeF-WOjScxDmwZCePYKuUH5JZcP_nAN5Gjg_Pjs3DrUSIXi8BWNMt0P4hV5jcmHMrkWevMHfK8xFZ1x39IfdkpA49E6JUJkc2LCO25TimlWGm5U5QzGJYIFPWwDPm3NNQQO7deEsuCc_1ryuGno55l_G4X3GhXemWcT3huMNXBQH95PYXAI8G1L7bZZIymUx_bqLjecDmoHDjtPDM_zcgEpVVFUj9uxQx63xldqCzIvRyI6oWKvgs_ga9KvkI5sX9yE2qgyTVEmV7FZiq5qhKZGiKoEsXSO3MU7L2Nqr5Cr3oGQHO4CBkKU1_qMQJjn1J_jp97B3QxMqYDLXxP5zTas0QXuo9E99IF3HWna1lVCefgM9WBrsx0Dz45YiDojqofW8Ft-jtgkwe6j1iAx5fuba29p8C8GfQeapwhyD9Jy4qNczNIx1keCMw6iA6owSleo_7IsDyP7qFMT6m4Kja5RPstxreK1zxG2lhpn_1uMDv5pDIN15HgKJifNn7Rjsm8PUCmS-ehSE54_HvfChY_nr9j_Q=w1142-h643-no Link to comment Share on other sites More sharing options...
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