Curious : which night for "specialty" restaurant?

[sharecruises]

Hi, I have been reading reviews of people on some of the newer carnival 7 night cruises, with the "specialty" restaurant

 

I am just curious...how do you pick which night to go to the "pay" restaurant?

 

I found all the nights good on the Imagination...I am just wondering how you choose?? Do you scope out the menus in advance or do you pick it for a "sea day" night or ?

 

What "critera" do you all use to choose your "special dining" night?

thanks in advance

[Sue L]

Which ever night has the least number of choices that are to your liking.

[silentbob007]

... or if there is a special date you want to celebrate. For example, I booked the supper club on Christmas Eve on my last cruise. Having said that, I would suggest not necessarily booking it the last night. You miss the goodbye in the dining room (may not be a big deal) and you may have to rush to get your clothes into your bags if you decide to do standard debarkation and need your bags in the hallway that night.

[firstcruiserDB]

...but how do you know which night has the least amount of choices to our liking in the dining room?

 

I've read that you must make the reservations as soon as you get on the ship, so are the week's menus posted somewhere? I remember our last ship only had the current day's menu on the board.

 

Is it best to choose a sea day or a day in port? I've read the dinner takes 2.5 to 3 hours, so I'm thinking we'd better not go on a night that we are interested in making the 10:30 show (we like to eat around 8:30 or so).

 

If we have to make the reservations as soon as we arrive, we'd better make our decision! Help!:confused:

[HRKC]

We choose a night that is not formal night. We enjoy the regular dining room on formal nights. Also, if you typically have early seating in the dining room, you might want to book the specialty restaurant on a night that you may be getting back to the ship late from a port.

 

KC

[salty dingo]

You can go to the purser's desk and review the menus for the entire week. It can be a crowded place, so you might want to do this as soon as you board.

 

Formal nights generally offer the best grub in the dining room, so we look for mid-week menus that are not all that special. If there are a couple nights, that are not too great, we consider what we will be doing during the day. A late stay in port might be a good time to do the supper club at a later that usual time.

[Zyzygy]

I don't know if it's my imagination or not, but my impression has been that the main dining room slacks off a little on the day of the late night buffet.

 

It has always seemed to me that the chefs and main dining room staff are a little preoccupied with getting ready for the buffet.

 

My plan on an upcoming cruise is to book the specialty restaurant on the evening of the late night buffet. Since the specialty room food should be good regardless, I don't know what I'll learn, except possibly to confirm an unverifiable speculation.;)

[bojncin]

Carnival is currently using an all ship menu.

Dinner Menu - Day 1

 

 

Starters and Salads

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

Hickory-Smoked Alaskan Salmon

Grilled Satay of Chicken Tenderloin

Beef and Barley Soup With Diced Root Vegetables

Crema Di Funghi Selvatica

SC Gazpacho Andalouse

Mixed Garden and Field Greens

SC Hearts of Romaine Lettuce with Cherry Tomatoes

 

 

Main Courses

Ziti with Italian Sausage, Assorted Bell Peppers and Fresh Mushrooms

SC Catch of the Day: Broiled Fillet of Market-Fresh Fish

Sweet and Sour Shrimp

Supreme of Chicken A La Greque

Rack of New Zealand Spring Lamb Dijonnaise

Grilled, Aged New York Sirloin Steak with Three Peppercorn Sauce

V Madras-Style Vegetable Curry

 

 

Desserts and Cheeses

SC Orange Cake

Guava Cheese Napoleon

Decadence of Chocolate

Black Forest Gateau

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 2

 

 

Starters and Salads

SC Fantasy of Tropical Fruit Berries

Mississippi Delta Prawns

Ragout of Wild Mushrooms

NS West Indian Roasted Pumpkin Soup

Strawberry Bisque

Mixed Garden and Field Greens

Caesar Salad

 

 

Main Courses

Trennette Putanesca

Ancho Honey-Basted Fillet of Fresh Pacific Salmon

Broiled Lobster Tail with Melted Butter

SC Whole Roasted Quail Filled with a Delicate Herb Stuffing

Tamarind-Rubbed, Tender Roasted Prime Rib of American Beef Au Jus

V Grilled Brochettes of Fresh Garden Vegetables

 

 

Desserts and Cheeses

SC Banana Gateau

Swedish Almond Chocolate Cake

Passion Fruit Indulgence

Cherries Jubilee

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 3

 

 

Starters and Salads

SC Prosciutto and Melon

Tender Hearts of Tropical Palm and California Artichokes

Lobster Bisque

Escargots Bourguignonne

Black Bean Soup

Chilled Cucumber Soup

Mixed Garden and Field Greens

SC Hearts of Iceberg Lettuce

 

 

Main Courses

Penne Mariscos

SC Broiled Fillet of Chilean Sea Bass with Truffle Butter

Grilled Paillard of Young Turkey Harlequin

Jerked Pork Loin

Roast Leg of New England Spring Lamb with a Rosemary Reduction

Grilled New York Sirloin Steak from Aged American Beef, Marchand de Vin

V Baked Herb Polenta

 

 

Desserts and Cheeses

SC Marbled Kahlua Cheesecake

Key Lime Pie

Chocolate Souffle

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 4

 

 

Starters and Salads

SC Grilled Baby Vegetables

Cherrywood-Smoked Breast of Long Island Duckling

Duet of Gratinated Mussels and Shrimp Provencale

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

Won Ton Soup

Chilled Cream of Lyches

Mixed Garden and Field Greens

Hearts of California Artichokes, Vine-Ripened Tomatoes, Fennel Roots

 

 

Main Courses

Farfalle with Smoked Turkey Tenderloin and Green Asparagus Tips

Pan-Seared Fillet of Sole Meuniere

Black Tiger Shrimp and Sliced Heart of Leeks in California Chardonnay Crea

Broiled Cornish Game Hen with Black Cherry Salsa

SC Grilled Center-Cut Chop of Milk-Fed Wisconsin Veal

Tenderloin of Beef Wellington

V Black Bean and Vegetable Enchiladas

 

 

Desserts and Cheeses

SC Coconut Cake

Old Fashioned Apple Pie

Tiramisu

Chocolate Tres-Leches

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 5

 

 

Starters and Salads

SC Vine-Ripened Beefsteak Tomatoes and Fresh Buffalo Mozzarella

Alaskan Snow Crabmeat Cocktail

Southwestern-Style Egg Roll

French Onion Soup

Corn Chowder Maryland

SC Asparagus Vichyssoise

Mixed Garden and Field Greens

Curly Endive and Thinly Sliced Cucumbers

 

 

Main Courses

Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar

Pan-Seared Fillet of Fresh Fish with Roasted Garlic Vinaigrette

Coquilles St. Jacques

SC Supreme of Chicken, Carnival-Style

Veal Parmigiana

Filet Mignon with California Cabernet Sauce and Gorgonzola Butter

V Vegetarian Lasagna with Spinach, Mushrooms and Ricotta Cheese

 

 

Desserts and Cheeses

SC Lemon Cake

Strawberry Cheesecake

Chocolate Mousse

Hazelnut Creme Brulee

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 6

 

 

Starters and Salads

SC Freshly Grilled Portabella Mushroom and Hand-Picked Mesclun Lettuce

Heat-Cured Atlantic Salmon

Etouffee of Langoustine

Game Consomme with Juniper Berries and Aged Sherry

Cream of Garden-Fresh Broccoli and Wisconsin Cheddar

SC Chilled Zucchini Soup

Mixed Garden and Field Greens

Caesar Salad

 

 

Main Courses

Penne Siciliana

SC Steamed North Atlantic Halibut Steak with Fresh Herb Vinaigrette

Grilled Black Tiger Jumbo Shrimp

Pepper-Seared Long Island Duckling

Chateaubriand with Sauce Bearnaise

V Assorted Fresh Vegetable Princess

 

 

Desserts and Cheeses

SC Tropical Fruit Platter

Baked Alaska

Amaretto Cake

Dutch Apple Pie

Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

Sherbet - Orange, Pineapple, Lime

Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

 

 

Dinner Menu - Day 7

 

 

Starters and Salads

SC Chilled Supreme of Fresh Fruit with Peach Schnapps

An Arrangement of Louisiana Tiger Prawns

Smoked Chicken Fillets

American Navy Bean Soup

Gumbo Creole

Mango Cream

Mixed Garden and Field Greens

SC Vine-Ripened Tomatoes and Cucumber Slices with Fresh Chives

 

 

Main Courses

SC Fettuccine Tossed in a Mushroom Cream

Grilled Fillet of Fresh Pacific Salmon with Dill Mousseline

Delice of the Ocean, Newburg-Style

Oven-Roasted Tom Turkey

Seared Medallion of Pork with a Porcini Sabayon

Tender Roasted Prime Rib of American Beef Au Jus

V Zucchini and Eggplant Parmigiana

 

 

Desserts and Cheeses

SC Poached Williams Pear

Grand Marnier Souffle

Chocolate Fudge Cake

[billsrobb]

I hope I don't cause too much trouble. I really can not see the need to spend an extra $25 or $30 just to eat a speciality restuarant on the ship. I am sure that the ambiance is good. I really don't think that the food is any better then in the dinning room. I am not saying that I might do it but it would take allot of presauding to make me do it. Its not the money as I could afford it with no problem. Seems like a waste of money. I could get a good bottle of Cab with the money I am saving. Again just a thought.

 

Robb

[salty dingo]

Robb, think about it this way...

 

Going to the main dining room on Carnival is like going to eat at one of those chain restaurants. Picture Outback, Olive Garden, etc.

 

If you like that you will be super-happy with the main dining room. I do, and I know I was pleased with the meals in each of my four Carnival cruises.

 

But... have you ever been to Mortons? You know, the kind of place where everything is a-la-carte, and you can't even sit down unless you have $100 to spend? Well, that is the supper club. And it is way, way cheap compared to what you spend on land for the same thing.

 

It is just a matter of taste. In the supper club, the service is refined. In the main dining room, it is a hustle, and they even get the waiters to do a tacky song and dance. It is a different class of experience.

[MrPete]

It's a personal choice, but I always choose day four.

[silentbob007]

Robb, I was of the same opinion (only without the wine because I'm cheap on drinks too) until I ate at one of the supper clubs. Now it is something I want to do every cruise. I have no problem at all with the dining room, but I rarely get a lavish dinner, so the supper club is my chance.