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cctn

cctn

Posted
Posted
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

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Cuizer2

Cuizer2

Posted
Posted
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. :(

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cctn

cctn

Posted
Posted
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

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Cruise_n'_Cowgirl

Cruise_n'_Cowgirl

Posted
Posted

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!

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tinkerme1

tinkerme1

Posted
Posted

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.

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Cruise_n'_Cowgirl

Cruise_n'_Cowgirl

Posted
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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!!!

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beej

beej

Posted
Posted

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

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skis2

skis2

Posted
Posted
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

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sj25

sj25

Posted
Posted
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 ?

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B-52

B-52

Posted
Posted
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.

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OGCFreddie

OGCFreddie

Posted
Posted
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

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bionicman97

bionicman97

Posted
Posted
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:

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