Kaki321 Posted March 21, 2006 #1 Share Posted March 21, 2006 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! Link to comment Share on other sites More sharing options...
GoinCruisin Posted March 21, 2006 #2 Share Posted March 21, 2006 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!!! Link to comment Share on other sites More sharing options...
Ev1995 Posted March 21, 2006 #3 Share Posted March 21, 2006 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. Link to comment Share on other sites More sharing options...
pcolacruiser Posted March 21, 2006 #4 Share Posted March 21, 2006 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 Link to comment Share on other sites More sharing options...
derf5585 Posted March 21, 2006 #5 Share Posted March 21, 2006 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 Link to comment Share on other sites More sharing options...
Kaki321 Posted March 21, 2006 Author #6 Share Posted March 21, 2006 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 Link to comment Share on other sites More sharing options...
suz1607 Posted March 21, 2006 #7 Share Posted March 21, 2006 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. Link to comment Share on other sites More sharing options...
GoinCruisin Posted March 21, 2006 #8 Share Posted March 21, 2006 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. Link to comment Share on other sites More sharing options...
serene56 Posted March 21, 2006 #9 Share Posted March 21, 2006 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 Link to comment Share on other sites More sharing options...
CGAGE Posted March 22, 2006 #10 Share Posted March 22, 2006 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! Link to comment Share on other sites More sharing options...
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