Miracle's Nick and Nora's - best night to book?

[Kaki321]

Hey there, I have heard a few reco's and wanted to see if there were any recent Miracle cruisers who could weigh in.

 

What is the best night to book? Is Nick and Nora's less crowded/easier to book at the beginning of the cruise? I would think it might also be easier to book on "formal" nights as most people will want to be in the main dining room (??)

 

What do you think?

 

thanks!

[GoinCruisin]

It's a personal preference, but definitely book once you get on the ship, it can fill up quick. I personally would like going on the 2nd formal night... nothing in the dining room that really interests me, but many people feel differently. I think we went on a Tuesday to N&N's though... it was fine. You should check out the daily menus, realize they are subject to change, and decide which night would work best for you and try to get a reservation. Good luck!!!

[Ev1995]

Hi there, we went on a tuesday as well , because we had to be onboard from Grand Cayman by 4 pm , so it gave us lots of time to get cleaned up and ready to go. The next two ports you are till 6pm, so it is a later day.

 

Allow yourself at least two hours or better for the experience, we were there for three, as we had met up cc buddies and spent lots of time chatting.

[pcolacruiser]

We just returned from the Miracle and ate at Nick and Nora's twice. I believe the first night we ate was on Tuesday and the second night was either Thursday or Friday. I agree, book as soon as you get on board to make sure that you get the days/times that you want. We had our game plan when we got there :D

[derf5585]

This is a menu for 19 Oct 2004 for "Nick and Nora's Supper Club" on the Carnival Miracle.

 

My wife Derfette had the Veal Chop

And I had the Porterhouse Steak

 

We both felt it was well worth the $25.00 additional charge.

 

Starters

 

TRIO OF ESCARGOTS

Baked in Brioche, Wrapped in Rice Paper and Classic Bourguignonne

 

BEEF CARPACCIO

Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese Marinated Mache Lettuce

 

SUSHI PLATTER

Ahi Tuna, Shrimp and Unagi with Pickled Ginger and Wasabi

 

ICED RUSSIAN CAVIAR

1 oz. of Sevruga Caviar with Traditional Condiments and Buckwheat Blinis An Extra $29.00 Charge will Apply

 

SHRIMP COCKTAIL

Colossal Black Tiger Prawns with American Cocktail Sauce

 

NEW ENGLAND CRAB CAKE On Roasted Pepper Remoulade

 

LOBSTER BISQUE WITH VINTAGE COGNAC Fleuron and 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 Blue Cheese Dressing

 

Side Dishes

BAKED POTATO WITH TRIMMINGS

SAUTEED MEDLEY OF FRESH MUSHROOMS

YUKON GOLD MASH WITH WASABI HORSERADISH

SPAGHETTI WITH FRESH TOMATO SAUCE

GRILLED FRESH VEGETABLES IN SEASON

CREAMED SPINACH WITH GARLIC

 

Entrees

Our Steaks Are Hand Selected and Aged for 30 Days to Our Specifications. Carefully Handled and Perfectly Cooked.

 

BROILED NEW YORK STRIPLOIN STEAK

14 0Z. Of the Favorite Cut for Steak Connoisseurs

 

CLASSIC PORTERHOUSE STEAK

Combines the Full Flavor of the Strip Loin with the Tenderness of the

'Tenderloin

24 0Z. of the Best from Both Worlds

 

BROILED FILET MIGNON

9 OZ. for Ihe True gourmet

 

SURF & TURF

Seared Lobster Tail over Tomato Confit

Grilled Filet: Mignon over Cardamom Braised Carrots, Pumpkin Ravioli

 

ALASKAN KING CRAB CLAWS

Served Cold, with Drawn Butter and Roasted Pepper Remoulade

 

CHILEAN SEA BASS

Lobster Nage Braised Sea Bass over Young Spinach 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 Grade Milk-Fed Veal

 

Sauces Available

THREE PEPPERCORN SAUCE

WILD MUSHROOM SAUCE

SAUCE BEARNAISE

 

Desserts

WARM FLOURLESS CHOCOLATE CAKE

Served with Homemade Ice Cream

 

SYMPHONY OF MOUSSES

Dark and White Chocolate, Orange and Mocha

 

TRIO OF CREME BRULLEE

Served with Sugar Tuiles and phyllo cigar

 

FRESH FRUITS

Assembly of Tropical Fruits and berries in Season, Served with Homemade Sherbet

SELECTION OF INTERNATIONAL CHEESES

 

Beverages

FRESHLY BREWED COFFEE

 

Regular or Decaffeinated

 

TEA AND HERBAL TEAS

 

Dessert Wines

QUADY ELECTRA, CALIFORNIA $ 3. 75 WEISSER RIESLING, SOUTH AFRICA $5.75

 

After Dinner Drinks

GRAHAM'S SIX GRAPE 5.25 Dow's 20 YEAR TAWNY $9.95

Dow' S VINTAGE PORT, '85 $12.95

DE MONTAL ARMAGNAC SPECIAL RESERVE $8.75

HARDY, V. S . a. P . $5.75

HARDY, X. a . $9.50

CLES DES Ducs ARMAGNAC, V. S . a . P. 6.00

PINAR DEL RIO, GAUTIER x.a. 9.95

HENNESSY, X. a . 11.00

MARTELL CORDON BLEU 10.00

HENNESSY PARADIS 35. 00

COURVOISIER X. a. 11.00

REMY MARTIN LOUIS XI I I 95.00

[Kaki321]

Thanks to everyone! Where and how do you book? Would be nice not to have stand in lines. Hoping you can do it over the TV or on the phone. For that matter, can you book excursions from your room over the TV?

 

thanks

[suz1607]

You can book excursions on the TV. I can't remember whether you can book Nick and Nora's that way or not but we ate there 3 nights and it was wonderful. There was no line when I went up on the first day -- just people reading the menu which is the same every night. I agree about booking there on the second formal night. I did not like the regular dining room menu that night either. We just returned Sunday and really enjoyed our cruise, If you have any further questions I will be glad to answer them. One tip -- If you purchase an internet package and have time left, you can use the computers until 10 AM the day of disembarkation. It is a great way to wait to go ashore.

[GoinCruisin]

You can book by phone or at the restaurant, and they will also have some tables around the ship. Best to book at the restaurant, so you can actually see which tables are available.

[serene56]

I didnt have to wait in a line to make reservations. I went directly to the supper club so I can pick out our table. First one we picked a corner room by the windoww-- it was sooo dark we could barely see the menu.

 

next one we picked a lovely table for 4 by a differnt window and the whole thing was just amazing.

 

calling or going to one of the table set up-- you get the table picked for you.

 

On the Liberty--all reservations were gone by 3pm on the day we got onboard. they they started a waitlist.

 

Supper clubs only hold 100 pp the whole entire evening with the first reservation at 6pm and last one being at 10pm

[CGAGE]

We booked the Supper Club for Tuesday and Thursday. The formal nights were on Monday...and I think Friday night. I know one of the nights we ate at Nick and Nora's...we missed the Filet Mignon in the dining room. We always go up there at we board the ship...make reservations for at least 2 nights, decide which table we want, then we can always cancel the later day if we choose to.

BTW...the fee is $30 pp...well worth the money!

 

Have a great cruise!