crisp1 Posted July 30, 2006 #1 Share Posted July 30, 2006 I've seen the menus that Cruise clues has links to for the 9 day Explorer, but they are several years old. Does anyone have pics or a link to a current set of menus for the 9 day? Thanks Seas the Day! C Link to comment Share on other sites More sharing options...
E&D Posted July 31, 2006 #2 Share Posted July 31, 2006 I would like to see those too. Get a better idea when to make our reservations for Portofino's. Link to comment Share on other sites More sharing options...
badgermom Posted July 31, 2006 #3 Share Posted July 31, 2006 I would like these as well. Would like to see what is different with a 9 night cruise. If no one posts I will try to post them when I get back. I will be leaving 8/25 Link to comment Share on other sites More sharing options...
Broch Posted July 31, 2006 #4 Share Posted July 31, 2006 I've seen the menus that Cruise clues has links to for the 9 day Explorer, but they are several years old. Does anyone have pics or a link to a current set of menus for the 9 day? ThanksSeas the Day!C I made these up before my Explorer Cruise in May and they are very accurate. They may have changed them slightly because we were on the Eastern Caribbean Cruise, but they were exactly the following when we were there. I would relax in my cabin around 6pm thinking of what I was to eat that evening and the waiter always comlimented me on my speed of choice. No I never did tell him it had already taken me about 2 hours BTW the food was very good IMO Explorer of the Seas Dinner MenusBon Voyage Dinner Starters Melon and Mango – Drizzled with ginger syrupSmoked Fish Tapende – Smoked fish, onions, capers, fresh herbs, served with crostiniVidalia Onion Tart – sweet onions and gruyere cheese baked in pastry with red pepper coulisTuscan Tomato Soup – Thick rustic soup swirled with basil pestoSaigon Chicken Noodle Soup – Chicken broth with lemon grass, ginger, noodles and julienne vegetablesChilled Watermelon Gazpacho – Garnished with chopped celery and cucumber SaladSpinach Salad – with plum tomatoes, sliced mushrooms and toasted pine nutsTraditional Caesar Salad EntreesShrimp Ravioli – In a cream coconut lime lobster sauce with wilted spinach and crispy fried leeksStuffed Chicken Breast – filled with prosciutto and brie, served with red pimento relishSlow Roasted prime Rib – with baked potato and horseradish au jusGrilled Mediterranean Vegetable Quesadilla – Folded in a flour tortilla with Manchego cheese and tomato and cilantro salsaAlternative SelectionsFettuccine with Marinara SauceBroiled Fillet of Norwegian SalmonGrilled Chicken Breast with seasonal herbsGrilled Black Angus Top Sirloin with herb butter Chef Signature EntréeRoyal Herb Crusted Fillet of Atlantic Cod – with light cream saffron champagne sauce, red skinned mashed potatoes and scallions Formal night 1 StartersSun Ripened Pineapple - Sliced Pineapple, Sun dried apricot ricotta and black pepperCitrus Cured Salmon - Thinly Slices with a dill cucumber saladCreamed Wild Mushrooms in Puff pastry – crimini and oyster mushrooms in flaky pastryCream of Asparagus – Garnished with crunchy almondsDouble Duck Consommé – with julienne vegetables and aged portRoasted Peach Soup – Finished with fresh strawberries SaladHouse Salad – Boston and Oak leaf lettuce, vine ripened tomatoes and sunflower seedsTraditional Caesar Salad Entrees New England Bay Scallops and Ziti – topped with Portobello mushrooms and fire roasted red pepper pestoFisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli floretsSlow Roasted Aged Prime Rib – cut thick served with baked potatoAsian Fried Tofu – with sautéed bok Choy, shiitake mushrooms and red curry sauce Alternative SelectionsZiti with Marinara SauceBroiled Fillet of Norwegian SalmonGrilled Chicken Breast with seasonal herbsGrilled Black Angus Top Sirloin with herb butter Chef Signature EntréeThai BBQ Chicken Breast Formal Night 2 StartersOrange Carpaccio – orange slices, red onions, watercress, feta cheese and cumin mint yogurtShrimp Cocktail royal – with cocktail sauceEscargots Bourguignon – baked snails in garlic herb butterLobster Bisque – finished with cognac and whipped creamOxtail Broth – beefy broth and aged sherry, served with a crispy cheese twistChilled Golden Pear – Garnished with dried cranberries Caesar salad EntreesTruffled Wild Mushroom Linguini Alfredo – Linguini pasta folded in a creamy wild mushroom and white truffle sauceGolden Sea Bass – Pan Seared fillet, Spanish sofrito, black olive polenta and fried capersRoasted Duck – with black currant sauce, red cabbage and croquette potatoesEggplant Mozzarella Tower – with chunky plum tomato sauce and balsamic glaze Alternative Selections Linguini with Marinara SauceBroiled Fillet of Norwegian SalmonGrilled Chicken Breast with seasonal herbsGrilled Black Angus Top Sirloin with herb butter Chef Signature EntréeFilet of Beef – creamy whipped potatoes and crimini mushrooms with green peppercorn sauce Crown & Anchor Dinner StartersFresh Seasonal Fruits – Laced with passion fruit coulisHouse Terrine – Savoury duck pate with port and Waldorf SaladMaryland Crab Cake – with wasabi remoulade, jicama, and fire roasted corn slawNew England Clam Chowder – Thick chunky soup tossed with chopped parsleyThai Lemongrass Soup – Fragrant lemon grass and chicken broth with scallop dumplings and chopped green onionsChilled Golden Delicious Apple Soup – dusted with cinnamon Special Salad Focaccia and Tomato Salad for the table – crusty focaccia, bocconcini mozzarella and ripe tomato slices tossed with fresh basil and served family style EntreesCheese Tortellini – in a light blue cheese and sun dried tomato sauceOrange Lime Salmon – with sautéed baby Bok Choy and tomato chill compoteMoroccan Spiced Rack of Lamb – with lemon basil couscous and minted jusRisotto Primavera – Freshly grilled vegetables over saffron and wilted spinach risotto Alternative selectionsCaesar saladSpaghetti with Marinara SauceBroiled fillet of Atlantic CodGrilled Chicken Breast with seasonal herbsGrilled Black Angus Top Sirloin with herb butter Chef Signature EntréeGrilled Pork Chop – with cranberry apple relish, scalloped potatoes, sautéed seasonal vegetables Caribbean Night dinner StartersTropical Fruits – Pineapple, papaya and mango garnished with star fruit and fresh mint leavesSeafood Salad – Shrimp, Surimi and crab tossed with spring onions, peppers and celery in ginger mayonnaiseVegetable Spring Roll – lightly fried and served over Thai style eggplant coconut curryShee Crab and Shrimp Bisque – Creamy seafood soup originating from South CarolinaPepperpot Soup – Jamaican spiced beef broth and callaloo leavesBanarama soup – chilled soup spiked with Malibu Rum SaladCedar Key Salad – Iceberg lettuce, pineapple, hearts of palm and shaved red cabbageTraditional Caesar Salad EntreesSeafood Penne Pasta – Mussels, shrimp, scallops, in Sauvignon Blanc sauce, garnished with diced fresh plus tomatoes and fried basilJerk Chicken – with papaya mango salsa, rice and beans, fried plantainVeal ParmigianaVegetarian Bami Goreng – Finished with julienne egg pancake and peanut SauceAlternative selectionsPenne with marinara sauceBroiled fillet of Norwegian SalmonGrilled Chicken Breast with seasonal herbsGrilled Black Angus Top Sirloin with herb butter Chef Signature EntréePan Seared Snapper – with Caribbean ratatouille and char grilled lime Venetian Feast StarterCaprese Salad – fresh mozzarella and tomatoes drizzled with olive oilAntipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobello mushrooms, baked caramelized garlicScallop Risotto – Sautéed sea scallops over Charred sweet corn and mascarpone risottoCreamy Roasted Garlic Soup – with rye bread croutonsMinestrone – A rich Italian soup of vegetables, tomato, and pastaChilled Strawberry Bisque – garnished with fresh mint SaladInsalata Mista – Mixed greens, zucchini, red bell peppers and black olivesTraditional Caesar Salad EntreesRigatoni Pasta – with spiced chorizo sausage, red and green peppers, grilled corn, olive oil and basilGarlic Tiger Shrimp – Garlic herb baked with seasonal vegetablesChicken Marsala – Marsala mushroom sauce, mashed potatoes and fresh vegetablesVegetarian Chilli – With jalapeno corn bread, grated cheese and sour cream Alternative selectionsRigatoni with marinara sauceBroiled fillet of Norwegian SalmonGrilled Chicken Breast with seasonal herbsGrilled Black Angus Top Sirloin with herb butter Chefs Signature EntréeLamb Shank with Rosemary – Slowly braised with garlic mashed potatoes and oven roasted vegetables Feast of nations ( last night) StartersFired Roasted Red Pepper Hummus – with roasted marinated zucchini and toasted pitaShrimp CocktailSpinach Sweet Potato Dip – served warm with crisp tortilla chipsRoasted Pumpkin and Apple Soup – with crème fraiche and fried sageOnion Soup – Caramelized onions in beef broth with Gruyere toastChilled Forest Berries and Buttermilk soup – a combination of fresh berries blended with buttermilk SaladEnsalada del Chef – mixed greens, orange sections, red onions and green olivesTraditional Caesar salad EntreesGrey Goose Vodka and Smoked Salmon Cream Pasta- Creamy sauce tossed with orecchiette pasta, finished with mushrooms and crushed tomatoesRoasted Turkey – with apple bread dressing, pan gravy, mashed potatoes and cranberry sauceGrilled NY Strip Steak – Béarnaise sauce, fried potato wedges and zucchiniIndian Vegetable Curry – braised spiced garden vegetables with steamed rice and a refreshing cucumber yogurt sauce Alternative SelectionsOrecchiette with Marinara sauceBroiled fillet of Atlantic CodGrilled Chicken Breast with seasonal herbsGrilled Black Angus Top Sirloin with herb butter Chef Signature EntréeMahi Mahi Tempura – Lightly battered and fried with homemade sweet and sour sauce, stir fried vegetables Dessert menu 1Grand Marnier Soufflé Double Strawberry CheesecakeCherries JubileeLow Fat Double strawberry CheesecakeSugar Free Coconut Vanilla Layer CakeIce Cream, Sugar Free Ice Cream and sherbet selections Cheese selectionDessert menu 2Ivory Chocolate Fondue – full of mixed berries with a crunchy biscuitApple pie a la Mode – Slices of spiced golden delicious apples baked in a double crust pastry topped with vanilla ice creamSavarin – rum soaked yeast cake filled with banana cream, finished with orange wedges, kadota figs, and chocolate chipsLow Fat Tropical Fruit salad – marinated in grand MarnierSugar Free Swan Chantilly – a pastry swan filled with sugar free whipped cream served with apricot pureeIce Cream, Sugar Free Ice Cream and sherbet selections Cheese selection Link to comment Share on other sites More sharing options...
Li2240 Posted July 31, 2006 #5 Share Posted July 31, 2006 I would like to see those too. Get a better idea when to make our reservations for Portofino's. Definitely go to Portofino's on Caribbean Night. Link to comment Share on other sites More sharing options...
E&D Posted August 1, 2006 #6 Share Posted August 1, 2006 That's great Broch. Thank you very much. Now all we need is Marco Polo night, Explorer Night and Chef's Night. Link to comment Share on other sites More sharing options...
happy cruzer Posted August 2, 2006 #7 Share Posted August 2, 2006 hye, I vote for feast of nations night for Port0fino. Will they know the first day at Portofino which night that is? Thats the night I want to eat there. I'll be on an 11 night cruise so I will need their help. Link to comment Share on other sites More sharing options...
MisterBill99 Posted August 3, 2006 #8 Share Posted August 3, 2006 Definitely go to Portofino's on Caribbean Night. I really don't understand why people say this (and it's not just you, unless it's you who posts it everywhere). I suspect it is more due to some people not liking the stuff on the menu that night, rather than liking those items but finding them to be poorly prepared. My kids love Banana-rama soup and would be very disappointed to skip it. If you can tell me that you like Jerk Chicken or something else on the menu on Caribbean night and you did not like the preparation, please let us know. Link to comment Share on other sites More sharing options...
MisterBill99 Posted August 3, 2006 #9 Share Posted August 3, 2006 Sorry, double post. Link to comment Share on other sites More sharing options...
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