winncove Posted September 12, 2008 #901 Share Posted September 12, 2008 We've never had any noise near the elevators on any RCL ship. In fact that's what we try for. Have had 3 diff PR cabins on the Mariner & like the end you're on best. You'll be above the Pr. Cafe and have good viewing for ppl watching. Smooth sailing! Link to comment Share on other sites More sharing options...
QuickGold Posted September 12, 2008 #902 Share Posted September 12, 2008 I can't wait for my Mariner honeymoon cruise next week! Link to comment Share on other sites More sharing options...
cctn Posted September 12, 2008 #903 Share Posted September 12, 2008 I'm with the June 21 group. I don't think we're allowed to talk to people on the Feb 22 cruise. However, I am currently planning to go to the port to take photos of the ship leaving Los Angeles on Feb 22. Then I can start a thread about the Mariner leaving Los Angeles and have photographic proof. :) Yes, I will be on the port side waving to you - bring your zoom lense! see ya on the CA thread - you bring such joy to that thread - humor, the best pics, etc!! Corkey Link to comment Share on other sites More sharing options...
cctn Posted September 12, 2008 #904 Share Posted September 12, 2008 I can't wait for my Mariner honeymoon cruise next week! Congratulations!! Enjoy - can't wait to hear about your cruise when you get back! Corkey Carol Link to comment Share on other sites More sharing options...
katiel53 Posted September 12, 2008 #905 Share Posted September 12, 2008 I can't wait for my Mariner honeymoon cruise next week! Enjoy your honeymoon. You have picked the best ship that RCI has. I can hardly wait for Oct 26 and our cruise. Link to comment Share on other sites More sharing options...
Cuizer2 Posted September 12, 2008 #906 Share Posted September 12, 2008 Yes, I will be on the port side waving to you - bring your zoom lense! see ya on the CA thread - you bring such joy to that thread - humor, the best pics, etc!! Corkey Well, you are going to have to wave real hard, because as the ship passes where I'll be standing, I'll be on the right, or starboard, side. :( Link to comment Share on other sites More sharing options...
cctn Posted September 14, 2008 #907 Share Posted September 14, 2008 Well, you are going to have to wave real hard, because as the ship passes where I'll be standing, I'll be on the right, or starboard, side. :( I always get my 'sides' of the ship confused!!! I'll be waving at your camera!! Corkey Carol Link to comment Share on other sites More sharing options...
wato1963 Posted September 14, 2008 #908 Share Posted September 14, 2008 hi all,we're on the mariner next october leaving LA. two questions is it warm in california in october :) and can anybody recommend a good hotel near the port. thanks ian Link to comment Share on other sites More sharing options...
Cruise_n'_Cowgirl Posted September 14, 2008 #909 Share Posted September 14, 2008 Is this the best place to meet people that will be on the same cruise as we are? My husband and I are going on our first cruise next month. I've been poking around the site and can't really find specific cruises listed as forum topics. Sorry to just burst in here like this... To answer the original question, California is warm in October but not hot. Bring a light jacket or sweater and you'll be fine. I lived in southern CA from birth through Jr. High and I don't remember ever wearing a heavy coat. Sweaters, yes. Happy cruising! Link to comment Share on other sites More sharing options...
tinkerme1 Posted September 14, 2008 #910 Share Posted September 14, 2008 Hello everyone! First, if you would like to meet folks that will be on your cruise, go on over to the "Roll Call" area of this forum. Find your date, then chat away! Enjoy http://boards.cruisecritic.com/forumdisplay.php?f=266 I live in San Diego and have some info on the weather. In October, it is totally a crap shoot if the weather will be hot, cool, or cold. We get what is known here, as Santa Ana's, which are warm air currents that move to the Coast. During those periods, the weather can get very hot. If the weather is "normal" you should experience weather in the high 60's to low 70's. As you move further down the Coast, it begins to get a little warmer, until you reach Cabo, which is normally in the high 70's or low 80's in October. Much nicer than the summer temps, IMHO! We love cruising in October, so enjoy!:D What you will find, is that the temps will be cooler than any of the Caribbean Ports this time of the year. Link to comment Share on other sites More sharing options...
Cruise_n'_Cowgirl Posted September 14, 2008 #911 Share Posted September 14, 2008 I'm going to post but I'm not sure where it's going to end up. I need to figure out the layout of the CC forums...I can't seem to find the most recent post in this thread and work my way back...oh well. I'm Phyllis, my husband Jon and I are looking forward to our very first cruise ever. We've been married 23 years (24 in Jan 09) and I've finally talked him into a cruise! In his defense, we were in the military many of those years so it was difficult but after 28 years of services, he's retired and working for GE as a regional territory manager and I work in a busy doctor's office but they give me plenty of vacation time. Ok, not enough for my wishes, but plenty. We are both overwhelmed with the excursion choices at the various ports...how do you know what you want to do if you've never done it?! Yikes! Well, I'm glad to finally be going on a cruise and I'm excited to meet everybody!!! Link to comment Share on other sites More sharing options...
beej Posted September 14, 2008 #912 Share Posted September 14, 2008 http://boards.cruisecritic.com/showthread.php?t=540248 Phyllis, not being very techy, i hope this works for you. If you click on the above it should take you to the first page of your sailing thread Just go to the last page and post away. I'm sure you'll have a great trip Phyllis, just checked to see if i cut and pasted right. i did and you found your rollcall. Have a wonderful time Link to comment Share on other sites More sharing options...
skis2 Posted September 14, 2008 #913 Share Posted September 14, 2008 I'm going to post but I'm not sure where it's going to end up. I need to figure out the layout of the CC forums...I can't seem to find the most recent post in this thread and work my way back...oh well. I'm Phyllis' date=' my husband Jon and I are looking forward to our very first cruise ever. We've been married 23 years (24 in Jan 09) and I've finally talked him into a cruise! In his defense, we were in the military many of those years so it was difficult but after 28 years of services, he's retired and working for GE as a regional territory manager and I work in a busy doctor's office but they give me plenty of vacation time. Ok, not enough for my wishes, but plenty.[/color'] We are both overwhelmed with the excursion choices at the various ports...how do you know what you want to do if you've never done it?! Yikes! Well, I'm glad to finally be going on a cruise and I'm excited to meet everybody!!! Hi Phllis, There's a post specifically for the Oct. 19 cruise under the Mariner Roll Calls. http://boards.cruisecritic.com/showthread.php?t=540248 It's been an active post for the past year with lots of info. Ryan Link to comment Share on other sites More sharing options...
Cruise_n'_Cowgirl Posted September 14, 2008 #914 Share Posted September 14, 2008 Thanks BeeJ and Skis2 for helping me find my roll call. I found it out of frustration...I hate to be "newbie" anywhere and this is no different! :rolleyes: Thanks again though! Link to comment Share on other sites More sharing options...
LAngle Posted September 14, 2008 #915 Share Posted September 14, 2008 Quick question for recent Mariner Western route sailings: do they have a smart casual night? Thanks! Link to comment Share on other sites More sharing options...
sj25 Posted September 15, 2008 #916 Share Posted September 15, 2008 Hi Phllis,There's a post specifically for the Oct. 19 cruise under the Mariner Roll Calls. http://boards.cruisecritic.com/showthread.php?t=540248 It's been an active post for the past year with lots of info. Ryan Ryan glad you directed Phillis in the right direction for our thread...so have you still able to keep this cruise a secret for your mom ? Link to comment Share on other sites More sharing options...
sj25 Posted September 15, 2008 #917 Share Posted September 15, 2008 Anyone know if the mariner charges the 3% fee for the casino for the chips or money ??? Also anyone have the latest menu for the 7 days....we are working on when to do chops.. Link to comment Share on other sites More sharing options...
duncanmaria Posted September 15, 2008 #918 Share Posted September 15, 2008 There is definitely a 3% charge for cash services in the casino on the Mariner but can't confirm whether or not they charge the fee for chips. Link to comment Share on other sites More sharing options...
sj25 Posted September 15, 2008 #919 Share Posted September 15, 2008 There is definitely a 3% charge for cash services in the casino on the Mariner but can't confirm whether or not they charge the fee for chips. thanks for letting me know on that... Link to comment Share on other sites More sharing options...
B-52 Posted September 15, 2008 #920 Share Posted September 15, 2008 Anyone know if the mariner charges the 3% fee for the casino for the chips or money ??? Also anyone have the latest menu for the 7 days....we are working on when to do chops.. Just got off the Mariner. They charge 3% for cash from your sea pass card. You get your chips at the tables. Link to comment Share on other sites More sharing options...
OGCFreddie Posted September 15, 2008 #921 Share Posted September 15, 2008 Quick question for recent Mariner Western route sailings: do they have a smart casual night? Thanks!Hey, ya'll! Haven't seen you on the other thread. Miss hearing from you. Stop by and say hi! Less than a week to go. WOO HOO!! Hope to you see you soon!! Link to comment Share on other sites More sharing options...
OGCFreddie Posted September 15, 2008 #922 Share Posted September 15, 2008 Also anyone have the latest menu for the 7 days....we are working on when to do chops.. I think that this is the most recent 7 night menu. Hope it helps you out!!! NIGHT ONE Strawberry, Kiwi and Pineapple Medley (v) – juicy fresh fruit drizzled with sweet tart lime syrup Smoked Fish Tapenade – sweet onions, tangy capers and fresh herbs complement this fish dish. Served with a golden brown crostini Vidalia Onion Tart – sweet vidalia onions combined with nutty gruyere cheese then baked in a buttery cruise. Served with leek fondue and sautéed red peppers Sopa de Tortilla – robust Mexican tomato soup garnished with fried julienne tortilla Hot and Sour Shrimp soup – spicy pungent lemongrass scented seafood broth with cilantro and vegetables Chilled Watermelon Gazpacho (v) – a variety of flavors and textures paly off beautifully in the soup, garnished with chopped celery and cucumber Spinach Salad – fresh spinach with plum tomatoes, sliced mushrooms and toasted sunflower seeds Caesar Salad - simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons Shrimp Ravioli – bits of shrimp in pasta pillows, served in a creamy coconut lime lobster sauce atop wilted spinach and garnished with fried leeks Linguini with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic, simmered and tossed with al dente pasta Pan Seared Fresh Alaskan Salmon – simple and delicious. Served atop braised lentils, with tender green beans, sweet snow peas and verjus beurre blanc Fresh Alaskan Ling Cod – broiled fish fillet served with Chef’s choice of vegetables Pan Fried Pork Medallions – meaty medallions served with buttery mashed potatoes, broccoli and a savory forest mushroom ragout Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary served with assorted vegetables Slow Roasted prime Rib – juicy cut of beef served with baked potato and tasty horseradish jus Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables Grilled Mediterranean Vegetable Quesadilla (v) – Melted Montery Jack cheese and vegetables sandwiched in a warm flour tortilla. Served with a tomato-cilantro salsa Aloo Gobi Methi – fenugreek flavored potato and cauliflower curry served with fragrant basmati rice, pappadams and tangy raita Strawberry Pavlova (v) – crispy meringue coated with fresh cream and topped with a strawberry compote –as distinctive as its namesake Chocolate Cherry Cake – classic flavor combination in a cake. Served with a dollop of Kirsch cream Savarin – luscious sponge cake soaked in Grand Mariner syrup and finished with fresh fruit and mango goulis Low fat Blueberry and Peach Cobbler – spiced with cinnamon and dusted with powdered sugar Sugar Free Chocolate pot de crème – rich chocolate cream perfumed with a hint of coffee NIGHT TWO Orange Carpaccio – thinly sliced citrus complemented by the sweet sharpness of red onion, the salty bit of feta cheese and tangy cumin mint yoghurt Shrimp Cocktail – served chilled with spicy-sweet Royal cocktail sauce Escargots Bourguignonne – tender snails, drenched in melted garlic herb butter nd baked to perfection Lobster Bisque – rosy colored and laced with cognac and whipped cream, this is a classic fare Oxtail Broth – rich beef broth scented with aged sherry, served with a crispy cheese twist Chilled Golden Pear Soup (v) – delicately sweet, this chilled soup serves as a canvas for the dark red of the dried cranberry garnish Caesar salad – simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons Truffled Wild Mushroom Linguini Alfredo (v) – white truffle oil enhances the earthiness of the wild mushrooms in the creamy pasta dish Linguini with Mariana Sauce (v) – fragrant sauce of tomatoes, onion and garlic, simmered and tossed with al dente pasta Fresh Alaskan Steelhead Trout – pan-seared and served on a mound of creamy black olive polenta, and accompanied by Spanish sofrito and fried capers Fresh Alaskan Ling Cod – broiled fish filet served with Chef’s choice of vegetables Roasted Duck – a black currant sauce and sweet red cabbage complement the richness of the duck, while golden brown croquette potatoes add texture Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetables Filet of Beef – piquant green peppercorn sauce is the perfect partner to this tender cut of beef. Served with a mound of creamy whipped potatoes and meaty sautéed crimini mushrooms Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Eggplant Mozzarella Tower (v) – thick sautéed slices of eggplant, drizzled with balsamic glaze, surrounded by chunky plum tomato sauce Potato curry (v) – potatoes, onion and rich spicy tomato curry served with fragrant basmati rice, pappadams and tangy raita Grand Marnier Soufflé – with each bite this warm delicacy melts on the tongue to release a hint of slightly bittersweet orange liqueur Double Strawberry Cheesecake – creamy cheesecake laced with a strawberry swirl, Add a dollop of whipped cream, a spoonful of strawberry compote and enjoy! Cherries Jubilee (v) – warmed, dark red cherries laced with Kirsch, Generously ladled over vanilla ice cream Low Fat Double strawberry Cheesecake – low fat cheesecake laced with a strawberry swirl, Add a spoonful of strawberry compote and enjoy! Sugar Free Coconut Vanilla Layer Cake – a Tahitian vanilla mousse rests between layers of moist cake, Toasted coconut adds a bit of crunch NIGHT THREE Caprese Salad (v) – creamy fresh mozzarella and sun ripened tomatoes drizzled with extra virgin olive oil. Simple yet perfect Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobella mushrooms, and baked caramelized garlic Scallop Risotto – delicate sea scallops enhanced by the sweetness of corn, served over a creamy mascarpone risotto Creamy Roasted Garlic Soup – mild and fragrant garnished with rye bread croutons Minestrone(v) – A hearty tomato soup, filled with vegetables and pasta, sprinkled with Pecorino Romano cheese Strawberry Bisque(v)– perfectly chilled soup garnished with a sprig of fragrant mint Caesar Salad – simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons Insalata Mista (v) – mixed greens, crisp zucchini, sweet red bell peppers and black olives Rigatoni Pasta – spicy chorizo sausage, colorful bell peppers, grilled corn, olive oil and basil lend a Southwestern twist to this dish Rigatoni with Marinara sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta Garlic Tiger Shrimp – reminiscent of classic shrimp scampi; sautéed in garlic herb butter and accompanied by seasonal vegetables Fresh Alaskan Ling Cod – broiled fish fillet served with Chef’s choice of vegetables Chicken Marsala – sautéed chicken scallopine nestled in Marsala mushroom sauce, served with buttery mashed potatoes and fresh vegetables Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables Lamb Shank with Rosemary – succulent lamb shank flavored with a hint of rosemary and served with oven roasted vegetables and garlic mashed potatoes Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables Vegetarian Chili – full of vegetables and slightly spiced. Topped with grated cheese and sour cream. Served with jalapeno corn bread Kaju Paneer Dhansak – paneer, fenugreek, tarka dal and pineapple curry served with fragrant basmati rice, pappadams and tangy raita Warm Chocolate Cake (v) warm chocolate cake complemented by milk chocolate sauce and sweet roasted pears Raspberry Panna Cotta – full of raspberry flavor, this light Italian dessert is served on a crunchy almond butter cookie Tiramisu – this creamy dessert combines the best of several worlds: mascarpone, espresso, Kahlua Low Fat Angel Food Cake – light as a feather, with Grand Mariner marinated strawberries Sugar Free Chocolate Mint Cake – layers of moist chocolate sponge cake and silky sugar free chocolate mint mousse NIGHT FOUR Fired Roasted Red Pepper Hummus (v) – creamy hummus and toasted pita paired with tangy red pepper Shrimp Cocktail – served chilled with spicy sweet Royal cocktail sauce Spinach Dip (v) – warm and creamy, this spinach dip is comfort food at its best. Served with crispy tortilla chips Roasted Pumpkin and Apple Soup (v) – Pumpkins natural sweetness is balanced with crisp apples. Crème fraiche and fried sage add a savory touch Onion Soup – caramalized onions are simmered in rich beef broth. Full of flavor each serving is finished with a Gruyere toast Chilled Forest Berries and Buttermilk soup (v) – a unique combination of sweet, fresh berries blended with tart buttermilk Caesar Salad – Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with Parmesan shavings, served family style Smoked Salmon Pasta – earthy sautéed mushrooms, crushed tomatoes and cream complement the flavors of smoked salmon and Grey Goose vodka Conchiglie with Mariana Sauce (v) - fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta Fresh Alaskan Scrod Tempura – mild fish, lightly coated with tempura batter and fried golden. Served with stir-fried vegetables and homemade sweet and sour sauce Fresh Alaskan Salmon – broiled fish filet served with Chef’s choice of vegetables Roasted Turkey – served with apple bread dressing, rich pan gravy, a mound of creamy mashed potatoes and tart cranberry sauce Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables Grilled NY Strip Steak – juicy steak with decadent Béarnaise sauce, crispy potato wedges and sautéed zucchini Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Risotto Primavera (v) – creamy risotto flavored with a hint of saffron and garnished with freshly grilled vegetables Rice Biryani (v) – delicately flavored with saffron and spices, served with pappadams and tangy raita Brownie Madness – a dollop of bittersweet chocolate mousse perched atop a chocolate brownie and drizzled with semi sweet chocolate sauce Key Lime Pie – tangy creamy custard with the distinctive flavor of key lime nestled in a flaky pie cruise Banana and Crunchy Nut Parfait (v) – creamy frozen banana custard in layers of luscious whipped cream finished with caramel fudge sauce, almonds and macadamia nuts Sugar Free Key Lime Pie – tangy sugar free key lime custard in a flaky pie cruise served with marinated berries Low Fat Strawberry Shortcake – light buttermilk pound cake layered with glazed sliced strawberries NIGHT FIVE Sun Ripened Pineapple – Sweet apricot ricotta and the subtle bite of black peppercorn are perfect with pineapple slices Citrus Cured Salmon - Thinly sliced salmon served with a refreshing dill cucumber salad Creamed Wild Mushrooms in Puff pastry – a herby blend of wild mushrooms, cream and herbs all encased in delicate puff pastry Cream of Asparagus – pale green and creamy, this delicious classic soup is garnished with crunchy almonds Double Duck Consommé – aged port gives this rich broth a depth of flavor and is garnished with a mélange of julienne vegetables Roasted Peach Soup – roasting brings out the sweetness of this stone fruit. Strawberries serve as a colorful garnish Caesar Salad – simple and classic, Crisp romaine lettuce with shaved parmesan and herbed croutons House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower seeds New England Bay Scallops and Ziti – sweet bay scallops, grilled with Portobella mushrooms and fire roasted red pepper pesto swirl around the pasta Ziti with Marinara sauce – fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of vegetables Thai BBQ Chicken Breast – the delicate perfume of jasmine rice is enhanced by coconut and lemongrass Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables Slow Roasted Aged Prime Rib – served with natural au jus, a fluffy baked potato and light glazed root vegetables Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Asian Fried Tofu (v) – golden brown tofu is matched with sautéed bok choy, shiitake mushrooms and spicy red curry sauce Kabuli Chana (v) – chickpea curry served with fragrant basmati rice, pappadams and tangy raita Desert Sampler – a trio of exquisite tastes and textures on one plate Low fat Berry Mousse – light strawberry and blueberry yoghurt mousse accompanied by a rich tasting low fat vanilla sauce Sugar Free Red Berry Tart – delicate flaky pie cruise filled with sugar free vanilla pastry cream and fresh red berries NIGHT SIX Exotic Fruits Crab and Shrimp Salad Melon Proscuitto Beef and Veal Tortallacci Jalapeño Potato Soup Chicken consommé Chilled Cranberry and Mango soup Seasonal Greens Caesar Salad International Cheese Plate Penne Tarantina – a chunky tomato and garlic sauce loaded with plump mussels, shrimp and sweet bay scallops all tossed with al dente pasta Penne with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta Cornmeal Dusted Talapia – slightly crispy fish filet served with a healthy portion of Japanese ratatouille and a wasabi aioli Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of vegetables Parmesan Crusted Turkey Tenderloin – a savory sage and mustard sauce is the perfect foil for this poultry dish Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables Slow Roasted Beef Shoulder Fillet – served with decadent mascarpone roasted potatoes and Shiraz reduction Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Asparagus and Brie Tart (v) – fresh asparagus and nutty brie are baked in a buttery crust – topped with grilled plum tomato, arugula salad, red pepper essence and chive oil add a bright touch Gobi Ki Sabzi (v) – cauliflower curry with cumin seeds, ginger, peppers and tomatoes served with fragrant basmati rice, pappadams and tangy raita Choco-Chino Trilogy – a delightful chocolate trip: sweet Grand Marnier white chocolate mousse, creamy milk chocolate and Kahlua cheesecake, and a slice of dense dark chocolate mud cake BBB – Banana and Baileys Irish Cream brulee custard baked under a caramel crust Magic Mango Parfait – light creamy frozen mango custard layered with Caribbean mango salsa Low Fat Exotic Pineapple and Coconut Cake – a pina colada in a flourless cake –with a healthy scoop of pineapple sorbet for good measure Steamed Sugar Free Vanilla and Berry Custard – finished with fresh berries NIGHT SEVEN Southeast Asian Inspired Garden Salad (v) – Napa cabbage, sweet snow peas and shiitake mushrooms in a spiced ginger, oyster sauce and rice vinegar dressing Smoke Duck Breast – sliced smoked duck breast served with asparagus-arugula salad, candied walnuts and honey orange dressing Bay Scallops and Crab Meat Gratin – dainty bay scallops and sweet crab meat drenched in herb butter sauce, served with a French flute crostini Halibut Chowder – hearty fish stew with sweet corn, Yukon Gold potatoes and oyster crackers Beef and Tomato Soup – flavorful soup garnished with root vegetables and beans Chilled Forest Berry Soup (v) – a burst of berries swirled wit buttermilk Caesar Salad – simple and classic, Crisp romaine lettuce with shaved parmesan and herbed croutons Glacier Salad (v) – iceberg lettuce and crisp garden vegetables served family style Spiral Pasta – pieces of smoked trout and creamy brandy sauce tossed with al dente pasta. Garnished with ripe cherry tomatoes and scallions Spiral Pasta with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta Fresh Alaskan Catch of the Day – baked on a cedar plank and served with tender new potatoes Shishimi Chicken Schnitzel – chicken breast marinated in a Japanese seven spice mix, fried golden and served with wasabi mashed potatoes , garlic broccoli, soy braised corn on the cob and Mirin infused mayonnaise Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables Venison Stufado – braised in a rich Burgundy and shallot sauce with a bread spinach dumpling and tart cranberry compote Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Vegetarian Bami Goreng (v) – Garlic, chili and green onions are combined with fresh vegetables to make up this Indonesian favorite, Strips of omelet and a sweet peanut sauce complete this dish Brinjal Bhajee (v) – baked and pureed eggplant curry with chili, served with fragrant basmati rice, pappadams and tangy raita Chocolate, Whisky and Raisin Cake – delicious cake finished with soft whipped cream Apple-Rhubarb Crumble Pie(v) – sweet tart fruits, topped with oatmeal crumbles and baked until golden Warm Maple Syrup Pudding – moist vanilla cake soaked in maple syrup sauce Low-fat stone fruit Clafouti – a variety of stone fruits in a light batter, baked and served with low fat vanilla ice cream Sugar-free Berry Flap Jack Cake – flavorful cake filled with berries and cream Link to comment Share on other sites More sharing options...
bionicman97 Posted September 15, 2008 #923 Share Posted September 15, 2008 Quick question for recent Mariner Western route sailings: do they have a smart casual night? Thanks! I just got of the Eastern Caribbean and they did have a smart casual night, if i remember correctly. Link to comment Share on other sites More sharing options...
bionicman97 Posted September 15, 2008 #924 Share Posted September 15, 2008 I think that this is the most recent 7 night menu. Hope it helps you out!!! NIGHT ONE Strawberry, Kiwi and Pineapple Medley (v) – juicy fresh fruit drizzled with sweet tart lime syrup . . . Sugar-free Berry Flap Jack Cake – flavorful cake filled with berries and cream How on earth did you retain all that information :confused: Link to comment Share on other sites More sharing options...
OGCFreddie Posted September 15, 2008 #925 Share Posted September 15, 2008 How on earth did you retain all that information :confused:I like food :p . Actually, I sail on the 21st and have been doing a little research myself. Glad it came in useful! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.