sharecruises Posted June 3, 2006 #1 Share Posted June 3, 2006 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 Link to comment Share on other sites More sharing options...
Sue L Posted June 3, 2006 #2 Share Posted June 3, 2006 Which ever night has the least number of choices that are to your liking. Link to comment Share on other sites More sharing options...
Rare silentbob007 Posted June 3, 2006 #3 Share Posted June 3, 2006 ... 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. Link to comment Share on other sites More sharing options...
firstcruiserDB Posted June 3, 2006 #4 Share Posted June 3, 2006 ...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: Link to comment Share on other sites More sharing options...
HRKC Posted June 3, 2006 #5 Share Posted June 3, 2006 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 Link to comment Share on other sites More sharing options...
salty dingo Posted June 3, 2006 #6 Share Posted June 3, 2006 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. Link to comment Share on other sites More sharing options...
Zyzygy Posted June 4, 2006 #7 Share Posted June 4, 2006 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.;) Link to comment Share on other sites More sharing options...
bojncin Posted June 4, 2006 #8 Share Posted June 4, 2006 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 Link to comment Share on other sites More sharing options...
billsrobb Posted June 4, 2006 #9 Share Posted June 4, 2006 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 Link to comment Share on other sites More sharing options...
salty dingo Posted June 4, 2006 #10 Share Posted June 4, 2006 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. Link to comment Share on other sites More sharing options...
MrPete Posted June 4, 2006 #11 Share Posted June 4, 2006 It's a personal choice, but I always choose day four. Link to comment Share on other sites More sharing options...
Rare silentbob007 Posted June 4, 2006 #12 Share Posted June 4, 2006 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. Link to comment Share on other sites More sharing options...
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