Carnival Menus

[serene56]

DINNER MENU

day 1

Starters

Tropical Fruits, Marinated with Lime Juice and a Touch of Tequila

 

 

Hickory Smoked Alaskan Salmon

Garnished with Purple Onion Rings, Fresh Dill and Baby Capers

Grilled Satay of Chicken Tenderloin

served with a zesty Peanut Butter Sauce

Beef & Barley Soup with Diced Root Vegetable

 

 

Asparagus Veloute

served over Oyster Bearnaise

*Gazpacho Andalouse

chilled Tomato broth with diced plum tomatoes, peppers, cucumber and Mediterranean herbs

(76 caloies 5 grams fat)

 

SALADS

*Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

(44 calories, 5 grams fat)

Hearts of Romaine Lettuce with Cherry Tomatoes

tossed with a creamy ranch dressing

 

 

MAIN COURSE

Pappardelle with Sauteed Langoustino Tails

Wide italian pasta in a tomato broth with Pistou

(also available as a starter)

Pan Seared Filler Of Tilapia

herb butter sauce with tomato and shallot confit and eggplant tapenade

Sweet & Sour Shrimp

tiger shrimps in a tangy sweet and sour sauce served with oriental fried rice

*Chicken a la Grecque

grilled boneless chicken breast with herbs and tomato confit

virgin olive oil and basil oil

(324 calories, 9 grams fat)

Duet of New Zealand Lamb

braised lamb shank and tender roasted loin boulangere potatoes hearts and olives

Grilled, Aged New York Sirloin Steak with three Peppercorn Sauce

onion-tomato condiment, balsamic glazed potatoes, sauteed green beans & Mushrooms

 

 

Indian Vegetarian Dinner

figs kabab, homemade cottage cheese, cumin flavored basmati ice pilaf

red lentils tempered with herbs and spices

[serene56]

Captains Welcome Dinner

Day 2

Starters

A Study in Sushi

Tuna Tataki, Ponzu sauce, salmon tarter in spicy lemon sacuse

Kumamoto oyster with ceviche south american style

*Mississippi Delta Prawns

with american and french coctail sauce

(194 calories, 3 grams fat)

Foi Gras Creme Brule

Purple fig and date jam, walnut bread and candied grapefruite

*Minestrone Milanse

italian vegetable soup with plu tomatoes, beans and Pasta

(119 calories, 3 grams fat)

West Indian Roasted Pumpkin Soup

Gently roasted in the oven, blended with chicken broth and a touch of cream

Strawberry Bisque

Chilled Creamy strawberry soup with fresh mint

SALADS

Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

Caesar Salad

hearts of romaine lettuce tossed with our caesar dressing

freshly grated Parmesan cheese and herb croutons

MAIN COURSES

Bigoli alla Carnival

thick spaghetti tossed in a tomato cream with vodka and cavier

(Also available as a starter)

*Seared Fillet of Fresh Victorian Perch

grilled beefsteak tomato salad, Poesti potatoes, asparagus chantilly sauce

(352 calories, 5 grams fat)

Broiled Lobster Tail with Melted Butter

sauteed green beans with Mango and roasted shallot butter, potato tarter

Sweet & Sour duck breast

seared supreme with glazed apple

beet and turnip, melting onion and spinach tart

Essence of Japan

Jumbo shrimp in filo, salmon and kelp tempura roll in truffled yuzu sauce and petite filet mignon with wassabe pepper sauce, bonito crusted green beans, poached tofu steak on Tosa zu and watercress salad

Tamarind Roasted Prime Rib of Aged American Choice Beef

Baked potato, balsamic glazed tomatoes, sauteed green beans and cauliflower

 

Artichokes, Zucchini and Cashew Nutes in a Pink Lentil Crusted Eggplant

Vegetarian entree, served with Grilled Butternut squash Brushetta.

[serene56]

DINNER MENU

day 3

STARTERS

 

Panko crusted Crispy shrimp quenelles

accompanied by candied carrots and shiitake mushrooms

 

 

*Tender Hearts of Tropical Palm & California Artichoke

marinated with a roasted tomato vinaigrette

(76 caloires, 2 grams fat)

 

 

Escargots Bourguignonne

Burgundy snails in garlic butter with an infusion of Chablis and Pernod

 

 

French Onion Soup

Baked with a slice of homemade bread, freshly grated Gruyere and Parmesan cheese

 

 

Black Bean Soup

served with a steamed Rice and a touch of sour cream

 

Chilled Cucumber Soup with Dill

 

SALADS

Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

 

 

*Wilted Spinach and Portobello Mushrooms with Fresh Bacon Bits

Walnut and Blue Cheese dressing

(44 calories, 5 grams fat)

 

 

MAIN COURSES

 

Penn Mariscos

Pasta Cooked al dente, tossed with shrimp & Scallops in a tomato cream sauce

(also available as a starter)

 

*Lemon Confit Topped Fillet of White Roughy

Sauteed Potatoes, green beans, asparagus, zucchini, fennel and beurre blanc

(324 calories, 4 grams fat)

 

 

Bourbon & Honey Glazed Roasted Spring Chicken

Jalapeno Mashed potatoes, cauliflower and onion fritter, grilled zucchini & chicken Jus

 

Jerked Pork Loin

slowly roasted center cut pork loin, marinated in Island spices and Herbs

Caribbean Bean Stew and Caramelized plantains

 

Veal Picatta

Tender breaded veal escalope on Lemon scented veal essence

Green beans and young potato confit

 

 

Tender Roasted Sirloin of American Beef

Mushroom Polenta, Roast potatoes, sauteed green beans

grilled tomatoes, red wine sauce and basil oil

 

Tomato Braised Tofu

vegetarian entree: served with charred peppers & olives

[serene56]

DINNER MENU

day 4

STARTERS

 

Alaskan Snow Crab Meat Coctail

French Brandy Sauce and Cavier Vinaigrette

Smoked Duck & Caramelized oranges

Onion and Oven dried tomato confit

Duet of Graninated Mussel & Shrimp Provencale

served with garlic bruschetta

*Cream of Sun-Ripened Tomatoes with a Touch of Gin

(198 calories, 6 grams fat)

Won Ton Soup

Chicken Broth with vegetables, a touch of sesame oil and soy garnished

with a chicken filled Chinese pasta pocket

Chilled Cream of Lychees

 

SALADS

*Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

(57 calories,0grams fat)

Greek Farmer Salad

Heart of romaine lettuce, cucumbers, bell peppers, tomatoes, onions, black olives & Feta cheese

tossed with a kalamata Olive and Feta dressing

 

MAIN COURSES

Farfalle with Smoked Turkey Tenderloins & Green asparagus tips

bell pepper confetti & freshly grated Parmesan cheese

(also available as a starter)

 

Pan Fried Fillet of Sole Meuniere

presented with a golden butter-lemon sauce

 

*Seafood Fricassee in Lobster Ginger Nage’

tiger shrimp, pike perch, langoustino & Scallops tossed with asparagus, pearl onions & Carrot roots

(383 calories, 9 grams fat)

Free range Spring Chicken in Creamy Foie Gras Sauce

Grilled zucchini & Glazed mushrooms, basmati rice pilaf

 

Braised Leg of New Zealand Spring Lamb with Rosemary Reduction

stewed vegetables, fried parsnip, onion scallion, navy bean ragout, grilled cherry tomato, Lamb jus & rosemary oil

 

Tenderloin of Beef Wellington

Filet of beef topped with mushrooms and goose liver mousse, delicately wrapped in a puff pastry and oven baked. Ginger carrot puree and buttered broccoli florets.

 

Roasted Squash in a Tomato Stew with California Chardonnay

Vegetarian Entree, Lemon & Thyme emulsions

 

 

 

[serene56]

DINNER MENU

day 5

STARTERS

 

*Vine Ripe BeefSteak tomatoes & Fresh Buffalo Mozzarella

marinated with basil leaves and virgin olive oil

(164 calories, 5 grams fat)

 

Langoustino Salad

served on marinated arugula and grilled jicama

 

 

South Western Style Egg Roll

marinated baby lettuce and sweet and sour salsa

 

Cream of Garden fresh Broccoli and Wisconsin Chedder

 

 

Lobster Bisques

Hearty lobster soup with cream and Oak wood aged brandy

 

Asparagus Vichyssoise

chilled potato soup with asparagus tips

(119 calories, 3 grams fat

 

SALADS

*Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

(57 calories,0grams fat)

 

Curly Endive and Thinly sliced cucumbers

marinated with a low calorie lemon dressing

MAIN COURSES

Rigatoni with Italian Sausage, assorted Bell Peppers and Fresh Mushrooms

freshly grated Parmesan cheese

(also available as a starter)

 

Pan Fried Fillet of fresh Fish

crispy fried vegetable, black olives, cauliflower ragout, grilled tomato, lemon and caper emulsion with verbena froth

(352 calories, 5 grams fat)

 

Coquilles St Jacques

tender ocean scallops with mornay sauce au gratin, braised fennel

 

Cornish Game Hen

braised carrots, green beans, game "jus" stewed potatoes

 

 

Roast Veal with Mushroom Cream Sauce

herbed yukon gold potato mash

 

Grilled Filet Mignon of the Finest aged American Beef

Sauteed young root vegetables, Potato gratin, Sauce Beaujolais

 

Vegetarian Lasagna with Spinach, Mushrooms, & Ricotta Cheese

vegetarian Entree served on Tomato sauce

[MAO]

keep um coming Serene, your great thank you!:)

 

Any deserts?:D

 

Thank you. MAO

[serene56]

GALA DINNER MENU

day 6

STARTERS

 

*Freshly Grilled Portabello Mushroom and Handpicked Mesclun Lettuce

marinated with fresh basil and virgin olive oil

(126 calories, 5 grams fat)

 

Prosciutto Ruffles

with melon carpaccio, basil and Thai spices cured eggplant

 

New England Crab Cakes

Served with herb salad and roasted pepper remoulade

 

Game Consomme" with Juniper Berried and aged Sherry

garnished with root vegetables Julienne

 

Corn Chowder Maryland

*Chilled Zucchini Soup

(125 calories, 3 grams fat)

 

SALADS

Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

 

Caesar Salad

hearts of romaine lettuce tossed with our caesar dressing

freshly grated Parmesan cheese and herb croutons

 

MAIN COURSES

Penne Siciliana

Durum Wheat Pasta, tossed with a sauce of eggplant, zucchini, plum tomatoes, cream pecorino cheese and Italian herbs

(also available as a starter)

 

Seared Pike Perch on Pea Ragout

Pickled cucumber, roasted red pepper, fried potato gnocchi, sun dried tomato beurre blanc and star anise froth

(409 calories, 5grams fat)

 

Grilled Jumbo Tiger Shrimp with Beurre Blanc

served on Leek and Potato Tarter, glazed mushrooms and green peas

 

Whole Roasted Quail filled with a Delicate Herb Stuffing

Marsala wine sauce

 

Essence if India

a sampler of authentic Indian Cuisine; grilled lamb chops with green marsala, chicken Makhani

Dal, Aloo Gobo, Basmati Rice, Papadams and Raita

 

Chateaubriand with Sauce Bearnaise

sliced, grilled aged beef tenderloin

 

Stuffed Mediterranean Vegetables Provencale

Vegetarian Entree

 

[serene56]

DINNER MENU

day 7

STARTERS

*Chilled Supreme of Fresh Fruit with Peach Schnapps

(95 calories, 0.3 grams fat)

 

Citrus Cured Norwegian Salmon

served on green peas and prosciuto flavored broth

 

Smoked Chicken Quesadilla

mild guacamole, tomato, cilantro salsa and sour cream

served with flour tortilla on a bed of field greens

 

American Navy Bean Soup

prepared with bacon and vegetables

 

Crema Di Fungi Selvatica

Wild mushroom cream soup with fresh herbs

 

Mango Cream

Iced Mango Cream soup, spiced with fresh ginger

 

SALADS

Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

 

*Vine Ripened Tomatoes & Cucumber Slices with Fresh Chives

marinated with roasted pepper vinaigrette

(75 calories 5 grams fat)

MAIN COURSES

*Fettuccini Tossed in a Mushroom Cream

topped with grilled chicken tenderloins, freshly grated parmesan cheese

(Also available as a starter)

(410 calories, 14 grams fat)

 

Grilled Fillet of Fresh Pacific Salmon

potato tarter, tomato & mushroom hash, Fennel shavings

macon wine sauce, candied grapefruit

 

Neptune Platter

Tempura fried shrimp, Pankpo crusted Escargots, beer batter tilapia and herb crusted Pike Perch charred Lemon and Remoulade sauce

 

Oven Roasted Tom Turkey

sage & Onion stuffing, orange glazed yams, sauteed scallions, fried cauliflower, cranberry jam

 

Pan-fried Medallions of Pork

Truffled Vegetable Orzo and Roasted young root vegetables

 

Tender Roasted Prime Rib of American Beef au jus

baked potato with traditional toppings

 

Zucchini & Eggplant parigiano

Vegetarian entree, served on a lake of Pomodoro sauce

[Peaceful]

Thanks for posting these menus. I enjoy anything that adds to my anticipation!

 

Bonnie

[serene56]

There are no dessert menus because when we sailed in February they were still working on a dessert menu and things were not going to be set yet. (maybe by now if someone can pick them up for us--)

 

The Matre De gave me these menus. On the Liberty 8 day menu he stated their first day menu will be day 7 (which I inadvertanly typed in day 8)

 

the stuff that has a calorie and fat content after is the Spa portion of that given menu. so if you are eating light those are the things that will be ordered.

[ala-kat]

Thank you. I know what most of this stuff is, but will the waitstaff be able to explain to me those things I don't?

[serene56]

Thank you. I know what most of this stuff is, but will the waitstaff be able to explain to me those things I don't?

 

yes and you can ask what he recommends, also -try some things that you migh tnot ever tried at home. (remember portions are smaller then whaat we as americans are used to.

 

that Chicken Satay - is actually three tiny chicken tenders.. ahh but my are they fabulous.

[ala-kat]

yes and you can ask what he recommends, also -try some things that you migh tnot ever tried at home. (remember portions are smaller then whaat we as americans are used to.

 

that Chicken Satay - is actually three tiny chicken tenders.. ahh but my are they fabulous.

 

Count on it!! I can get a good steak at home anytime, will definetly venture out. Did you try the 'Essence of Japan'? That one intrigues me somewhat.

[Eliot Ness]

........The Matre De gave me these menus. On the Liberty 8 day menu he stated their first day menu will be day 7 (which I inadvertanly typed in day 8)..........

Thanks for posting these serene, that was a lot of work.... you're a sweetheart for doing this!

 

Thanks,

 

John

[serene56]

Thanks for posting these serene, that was a lot of work.... you're a sweetheart for doing this!Thanks,John

 

John-- no one nags the way you do--- lol

 

My scanner broke last night so I typed them up since I DID make you a promise.

[CubScott]

Now I am starving...WOW that sound great. I hope they have that menu on the Miracle in June.

Thanks for the up date.

[serene56]

The menu is fleetwide. and is new since February. They were working on it since Decemeber and some things were tweaked--other only got renamed.

ex-- first night the vegitarian entree used to be called Madras style vegetable curry.

 

and the Sweet & Sour shrimp-- order them just to see the size of them. I never seen a shrimp that big in my life. (sauce on the side)

[imlulu]

I highly recommend the sweet and sour shrimp as well as the chicken satay.

The essence of Japan definitely intrigues me!

[BobolGrobol]

Thank you for posting these. I was looking for this info! :) Now I'm even more excited to go, if that's humanly possible.

 

And I'm really hungry all of a sudden. *lol*

[westernmom]

Serene,

 

Thank you so much! I cut and pasted and will go home tonight and read to dh so he can anticipate it as much as I!

 

This wasn't smart to do today! I just finished my diet shake.....

 

If you had to chose which would you say was your favorites???

 

I agree about venturing out and eating something I couldn't or wouldn't try here at home!

[cruisinsly]

Yummy! Thanks for posting.

[Catrin]

Serene,

THank you for posting!

 

One thing I would like to suggest... is the Pasta Entree as an appetizer! We tried a few of them our last cruise, and they were wonderful! They give you a mini plate for a sample.

 

My favorite on this menu?

The Sirloin the first night... for some reason that first meal is always the best!! (Yes, five cruises... five sirloins!! ;))

Catrin

[serene56]

If you had to chose which would you say was your favorites??? !

 

You should try at least one soup on the menu- they are surprising for the first time since it is not what I expected..(born and raised on Campbells- grew up and now I eat progesso)

First cruise we ordered a soup and we passed it around for my whole family to taste it.

 

another thing-- the dining room on a sea day at lunch has the best Bar b que ribs I ever tasted on a cruise ship.

 

my favorite was dessert- chocalate decadence. THe reason why I cruised so many times now--lol but they no longer make it - But last cruise on the buffet as soon as we boarded there was a dessert called Raspberry coffee mousse. (sounded horrible but I took one and oh mi gawd-- I wont miss the chocalate decadence no longer.)

 

On our CTN on the Legend- Our table for 4 had this waiter that I thought was awesome. Never met me-- would not give me a menu at all during the weekend-- and told the rest in our party not to let me look or they will get no dessert. He said " I know what you will like- trust me.

I got to try stuff that I never did on any other cruise- (since I stuck with basics) everything he bought out to me was awesome-- thats when I first tried the Sweet & sour shrimp- and he even knew to put the sauce on the side..

 

this guy- I couldnt tell you his name but he is now on the COnquest.

[semala]

Man oh MAN! I'm drooling here. :rolleyes: I've got a question for ya'll though. How do you order something you don't know how to pronounce? Just point to it and say 'I'll have this' or try to pronounce it and not care if you mangle it?

[serene56]

Just point to it and say 'I'll have this' or try to pronounce it and not care if you mangle it?

 

thats about all there is to it.

 

the waiter stands behind you to take your order.

 

point and click..Ill have this and this and two of these.== and off he goes. lol

 

if your waiter is good he will have it memorized.