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***Mini Review, 7/20 Explorer***

dzboss1

By dzboss1,
in Royal Caribbean International

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dzboss1

dzboss1

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Since I did the live report form the 9 day Explorer on 7/20 and covered alot, I am putting that link in....

 

http://boards.cruisecritic.com/showthread.php?t=595357

 

And since others on my cruise have posted their reviews already, and done great jobs, I will just be brief...

 

FOOD:

 

Dining room~~~ The food went from good to excellent. The appetizers were usually very good to excellent. I think the cold soups were always a hit!! The service from our 2 waiters, Rody and Michael, was attentive and accommodating. Could not have asked for a better team!!

 

Café Promenade ~~~ Sandwiches were always fresh and tasty...cookies were usually warm and delicious!! The staff there always served you with a smile.

 

Windjammer ~~~ This is will my only negative in the cruise. We ate there last July, and I had no complaints. This time I thought the variety was less (and we always eat in back where the Jade is and there are more choices) and the quality not the same. I was very disappointed, BUT...it did not ruin my cruise, stop me from eating there almost every day for lunch and breakfast (we ate in the dining room once for each), or will stop me from eating there again. Just wish it had been a little better.

 

Portofino ~~~ I think OMG covers it....from service to food..it is a place YOU MUST eat at, at least once.

 

 

Ports:

 

Someone gave a great detailed account of the ports. I will just add that I was never that excited about St Thomas...until this cruise when we went to Megan's Bay!! It was BEAUTIFUL there and we had the best time on mats in the water. I consider myself fortunate to be going there again on my Explorer Xmas cruise so that I can go there again and be guaranteed a wonderful day.

 

Shows:

 

Those were also well covered on other reports.

 

Rooms:

 

I had the junior suite and the kids an adjoining D1. We had had 3 OS before this, but decided we needed 2 bathrooms. It was an excellent choice!! Both rooms were perfect and Bernadette, our room attendant, was always visible and called us all by name at all times with a big smile. Our rooms were cleaned very well. A sweetie!!

 

Allan Brookes/CD:

 

Ok, for those of you that followed my live, you KNOW I would mention him!!!! lol

 

Ok I have always thought he was HYSTERICAL and a hottie!! He is wonderful with an audience and is addicting!! Getting to be in the Love and Marriage show, I got to be up close and personal with him and all I can say is ...YUM!!!!

 

Casino:

 

Money was won all over the place!!! People always say they are "tight" on the ship....but that's not how I saw it. I hit quite a few small and decent size ones (thought I gave it all back) myself. Hubby hit a few too and had some great (and bad) runs in Blackjack. And people would hit at the same machines someone else had hit on too.....so a nice hit didn't mean the machine was done.

 

Security/kids:

 

My son turns 18 today. Security for that age group was tight!! Curfew was 1am and they rounded them up and sent them to their rooms. On the 12th floor, where Optix was, there was at least 4-5 security people there late night. They even sniffed their water bottles and drinks on a regular basis. I was very pleased!!

 

Bottom line:

 

This cruise was the best I have been on yet!! The crew on board, no matter what position they were, was warm and friendly and helpful and made you forget there were people before or after you on that ship. I was made to feel special every second I was on there!!

 

I am on her again for the 12 day Holiday cruise this Dec 2007/2008, and again in Dec 2008/09, and I expect it to be ever better, and expect nothing less than what I just experienced!!

 

For those going on her soon..or later..



YOU WILL LOVE HER AND CRUISING WITH RCL!!!!!

Get out there!!!!!!

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dzboss1

dzboss1

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Bon Voyage (BV) Melon and Mango Drizzled with ginger syrup Smoked Fish Tapenade Smoked fish, onions, capers and fresh herbs, served with crostini Vidalia Onion Tart Sweet onions and Gruyère cheese baked in pastry, with red pepper coulis Tuscan Tomato Soup Thick rustic soup swirled with basil pesto Saigon Chicken Noodle Soup Chicken broth with lemongrass, ginger, noodles, and julienne vegetables Chilled Watermelon Gazpacho Garnished with chopped celery and cucumber Spinach Salad With plum tomatoes, sliced mushrooms, and toasted pine nutsRanch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing Shrimp Ravioli In a creamy coconut-lime lobster sauce with freshly wilted spinach and crispy fried leeks S D/ Royal Herb-Crusted Fillet of Atlantic Cod With a light cream saffron-Champagne sauce, red-skinned mashed potatoes, and scallions Stuffed Chicken Breast Filled with prosciutto and brie, served with red pimento relish Slow-Roasted Prime Rib With a baked potato and horseradish au jus Grilled Mediterranean Vegetable Quesadilla Folded in a flour tortilla with Manchego cheese and tomato cilantro salsa Mashed potatoes, baked potato, rice and vegetable of the dayTraditional Caesar Salad Fettuccine with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Ivory Chocolate Fondue Full of mixed berries, with a crunchy biscuitApple Pie á 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 chipsTropical Fruit Salad Marinated in Grand Marnier Sugar-free Swan Chantilly A pastry swan filled with sugar-free whipped cream, served with apricot purée

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dzboss1

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Captain's Gala (CG) / Formal Orange Carpaccio Orange slices, red onion, watercress, feta cheese, and cumin mint yogurtShrimp Cocktail Royal Chilled shrimp served with Royal cocktail sauceEscargots Bourguignonne Baked snails in garlic-herb butter Lobster 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 Crisp romaine lettuce, shaved Parmesan, and herb croutons Caesar dressing Truffled 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 capers Roasted Duck With black currant sauce, red cabbage, and croquette potatoes S D/ Filet of Beef Creamy whipped potatoes and crimini mushrooms, with green peppercorn sauce Eggplant Mozzarella Tower With chunky plum tomato sauce and balsamic glaze Mashed potatoes, baked potato, rice and vegetable of the dayLinguini with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Grand Marnier Soufflé Airy egg white and Grand Marnier pastry cream dessert Double Strawberry Cheesecake Luscious strawberry and cream cheese cakeCherries Jubilee Vanilla ice cream topped with warm red cherries, in a Kirsch-spiked sauceLow-fat Double Strawberry Cheesecake Luscious strawberry and low-fat cream cheese cake Sugar-free Coconut Vanilla Layer Cake With Tahithian vanilla mousse and roasted coconut 2nd night menu is above

 

this is 3rd night

Venetian Feast (VF)Caprese Salad Fresh mozzarella and tomatoes, drizzled with extra-virgin olive oilAntipasti Cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms, and baked caramelized garlicScallop Risotto Sautéed sea scallops over charred sweet corn and mascarpone risotto Creamy Roasted Garlic Soup With rye bread croutonsMinestrone A rich Italian soup of vegetables, tomato and pasta, finished with Pecorino Romano Chilled Strawberry Bisque Garnished with fresh mint Insalata Mista Mixed greens, zucchini, red bell peppers, and black olivesRanch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing Rigatoni 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 vegetablesS D/ Lamb Shank with Rosemary Slowly braised, with garlic mashed potatoes and oven-roasted vegetablesVegetarian Chili With jalapeño corn bread, grated cheese, and sour cream Mashed potatoes, baked potato, rice and vegetable of the dayTraditional Caesar Salad Rigatoni with Marinara Sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Warm Chocolate Cake With milk chocolate sauce and sliced roasted pears Raspberry Panna Cotta Italian pudding served on an almond butter cookie with raspberry coulis Tiramisu Kahlua, espresso, and mascarpone cake, dusted with cocoa powderLow-fat Angel Food Cake Light as a feather, with Grand Marnier-marinated strawberriesSugar-free Chocolate Mint Cake Layers of chocolate sponge cake and silky sugar-free chocolate mint mousse

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dzboss1

dzboss1

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night 4

 

Get Out There (GOT)Exotic Fruit With Mojito jellyCrab and Shrimp Salad Atop mixed lettuce, mango and papaya, with lime-cilantro dressingBeef and Veal Tortellacci Tossed with zucchini-garlic creamJalapeno Potato Soup Sour cream and scallionsChicken Consomme With pancake fettuccine and chivesChilled Cranberry and Mango Soup Garnished with diced mangoSeasonnal Salad With cucumber and red bell peppersRanch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressingPenne Tarantina Tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallopsS D/ Cornmeal Dusted Tilapia With Japanese ratatouille and garlic-wasabi aioli Parmesan Crusted Turkey Tenderloins With sage-mustard sauceSlow-roasted Beef Shoulder Filet Mascarpone mashed potatoes and Shiraz reductionAsparagus and Brie Tart Grilled Plum tomatoes, arugula, red pepper essence and chive oil Mashed potatoes, baked potato, rice and vegetable of the dayTraditional Caesar Salad Penne with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Choca-Chino Trilogy Grand Marnier white chocolate mousse, milk chocolate cheesecake and chocolate mud cakeB B B Banana and Bailey's Irish Cream brulee custard baked under a crust of caramelMagic Mango Parfait Frozen mango custard with Caribbean mango salsaLow-fat Exotic Pineapple and Coconut Cake Flourless pineapple and coconut cake with low-fat pineapple sorbetSteamed Sugar-free Vanilla and Berry Custard Finished with fresh berries

 

night 5

 

Crown and Anchor (CA) Fresh Seasonal Fruits Laced with passion fruit coulis House Terrine Savory duck pâté with port and Waldorf salad Maryland Crab Cake With wasabi rémoulade, jicama, and fire roasted corn slawNew England Clam Chowder Thick chunky soup topped with chopped parsleyThai Lemongrass Soup Fragrant lemongrass and chicken broth with scallop dumplings and chopped green onionsChilled Golden Delicious Apple Soup Dusted with cinnamonFocaccia and Tomato Salad for the Table

Crusty focaccia, bocconcini, and ripe tomato slices tossed with fresh basil. Served family style

Cheese Tortelloni In a light blue cheese and sun-dried tomato sauce Orange Lime Salmon With sautéed baby bok choy and tomato-chili compote S D/ Grilled Pork Chop With cranberry-apple relish, scalloped potatoes, and sautéed seasonal vegetablesThyme and Garlic Lamb T-Bones Roasted pumpkin, green beans and Merlot reductionRisotto Primavera Freshly grilled vegetables over saffron and wilted spinach risotto Mashed potatoes, baked potato, rice and vegetable of the dayTraditional Caesar Salad Spaghetti with Marinara Sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Black Forest Mousse Dark chocolate mousse, brandied cherries and Chantilly cream, served with a biscotti Dulce de Leche Cheesecake Dense cheesecake with a hint of coffee Flavored Baked Alaska Glaciers of ice cream on sponge cake islands, blanketed in golden meringueLow-fat Washington Apple Cobbler Spiced with cinnamon and dusted with powdered sugarSugar-free Tapioca Pudding Creamy vanilla pudding with zesty lemon sauce

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dzboss1

dzboss1

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night 6

 

Dinner 6Onion Focaccia

With herbed cream cheese and crudités

Shrimp Ceviche

With sliced carrots, orange sections and fennel

Curried Vegetable Samosa

Indian fried pastry served with mango chutney

Cream of Cauliflower Soup

With paprika croutons

Beef Consommé Royale

Garnished with truffle royale custard and chopped chives

Chilled Blueberry and Yogurt Soup

Garnished with freshly chopped mint

Boston Lettuce

Tossed with chopped eggs and fire-roasted red bell peppers

Ranch, Thousand Island, Italian, Blue Cheese, Honey Mustard, Cesar dressing Papardelle and Fresh Peas Tossed in cream sauce, topped with fried proscuitto S D/ Thai-Style Shrimp

With ginger, lemongrass and stir-fried vegetables

Buttermilk Fried Chicken

Served with chicken gravy, mashed potatoes, and roasted corn

Black Angus Sirloin Steak Oscar

Topped with crabmeat, Béarnaise, and served with asparagus spears

Vegetable Pad Thai

Oriental-style stir-fried vegetables with rice noodles and peanut sauce

Mashed potatoes, baked potato, rice and vegetable of the dayTraditional Caesar Salad Papardelle with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Cappuccino Layer Cake Chocolate-coffee cake topped with creamy fudge icing

Passion Fruit Meringue Tart

Passion fruit custard with a raspberry glaze, topped with meringue

Coconut Parfait

Coconut ice cream layered with whipped cream and mango sauce

 

Low-fat Summer Pudding

Vanilla pudding served with marinated berries

Sugar-free Guava Napoleon

Puff pastry layered with vanilla pastry cream and tangy guava filling

 

 

 

night 7

 

Dinner 2 Papaya, Lychee and Water Chestnut Salad

With kaffir lime syrup

Smoked Salmon Carpaccio

Thinly sliced smoked Norwegian salmon served with red onions, capers, and limeBreaded Mushrooms With tartar sauce Mulligatawny Soup Spicy Indian soup with curried chicken and riceShellfish Saffron Consommé

With baby shrimp and leeks

Chilled Orange and Banana Soup

Garnished with julienne basil

 

Tomato Salad

With crumbled blue cheese and red onion

Ranch, Thousand Island, Italian, Blue Cheese, Honey Mustard, Cesar dressing Baked Cheese Cannelloni

With Gruyère-parmesan cream and a beef and forest mushrooms ragoût

 

Pan-seared Tilapia

On potato leek gratin, with corn, snow peas, and saffron beurre blanc

 

 

S D/ Asian Duck

Ginger marinated duck glazed with orange hoisin sauce, roasted, and served with stir-fried Chinese cabbage and steamed rice

Pan-fried Pork Medallions

Sour cream mash, caramelized shallots and port reduction

 

Wild Mushroom and Goat Cheese Pizza

With a balsamic drizzle

 

Mashed potatoes, baked potato, rice and vegetable of the dayTraditional Caesar Salad Spaghetti with Marinara sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Chocolate Marquise

A dense, satiny chocolate-and-cream pudding served chilled with raspberry sauce

Irish Cheesecake

Drizzled with Bailey’s Irish Cream

Strawberry Napoleon

Puff pastry layered with vanilla pastry cream and

Grand Marnier strawberry coulis

Low-fat Peach Cobbler

Spiced cinnamon peaches and brown sugar topped with buttery crumbs then baked

Sugar-free Lime Basil Parfait

Basil and lime infused creamy frozen mousse served with a berry salad

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dzboss1

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night 8

 

 

Chef's Dinner (CD) / FormalSun-Ripened Pineapple Sliced pineapple, sun-dried apricot ricotta, and black pepperCitrus Cured Salmon Thinly sliced, with a dill- cucumber salad Creamed Wild Mushrooms In Puff Pastry Herbed crimini and oyster mushrooms in flaky pastry Cream of Asparagus Garnished with crunchy almonds Double Duck Consomme With julienne vegetables and aged port .Roasted Peach Soup Finished with fresh strawberries. House Salad Boston and Oakleaf lettuce, vine ripe tomatoes and sunflower seeds Ranch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing Strawberry Kiwi Sorbet New England Bay Scallops and Ziti Topped with grilled portobello mushroomsand fire-roasted red pepper pestoFisherman's Plate A broiled lobster tail and garlicky shrimp served with broccoli florets S D/ Thai BBQ Chicken Breast With coconut-lemongrass jasmine riceSlow Roasted Aged Prime Rib Cut thick, in natural jus, with a baked russet potato, chive-sour cream, and glazed root vegetablesAsian Fried Tofu With sautéed bok choy, shiitake mushrooms, and red curry sauce Mashed potatoes, baked potato, rice and vegetable of the dayTraditional Caesar Salad Ziti with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Special Dessert Assortment Platter (3 mini desserts on a plate for each guest) Mini baba, flourless chocolate cake & cheesecake Low-fat Berry Mousse Strawberry and blueberry yogurt mousse with low-fat vanilla sauceSugar-free Red Berry Tart Flaky pie crust filled with sugar-free vanilla pastry cream and fresh red berries

 

 

final night

 

 

Feast of Nations (FN)Fired Roasted Red Pepper Hummus With roasted marinated zucchini and toasted pita Shrimp Cocktail Plump shrimp served with cocktail sauce Spinach Dip Served warm with crisp tortilla chips Roasted Pumpkin and Apple Soup With crème fraîche and fried sageOnion Soup Caramelized onions simmered in beef broth with Gruyère toastChilled Forest Berries and Buttermilk Soup A combination of fresh berries blended with buttermilk . Caesar Salad for the Table

Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with

Parmesan shavings

and served family style Grey Goose Vodka and Smoked Salmon Cream Pasta Creamy sauce tossed with orecchiette pasta, finished with mushrooms and crushed tomatoesS D/ Mahi Mahi Tempura Lightly battered and fried, with housemade sweet-and-sour sauce and stir-fried vegetables Roasted Turkey With apple bread dressing, pan gravy, creamy mashed potatoes, and cranberry sauceGrilled NY Strip Steak Bearnaisesauce, fried potato wedges, and zucchini Indian Vegetable Curry Braised spiced garden vegetables with steamed rice and a refreshing cucumber-yogurt sauce Mashed potatoes, baked potato, rice and vegetable of the dayOrchiette with Marinara sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Brownie Madness Dark chocolate brownie, bittersweet chocolate mousse, and whipped cream, drizzled with chocolate sauce Key Lime Pie Tangy Key lime custard in a flaky pie crustBanana and Crunchy Nut Parfait Frozen custard, layered with whipped cream, caramel fudge sauce, almonds and macadamia nuts Low-fat Strawberry Shortcake Light buttermilk pound cake layered with glazed, sliced strawberriesSugar-free Key Lime Pie Tangy sugar-free Key lime custard in a flaky pie crust, served with marinated berries

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dzboss1

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Denise,

Found it!!! Thanks so much for posting the menus!! Now I can figure out which nights for Portofino.:D

 

Thats always the tough part!! But at least you can now see in advance which night you might want to choice.

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Kathy130

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Denice.............wonderful job with the complete menus. It's great to read all of my fellow cruisers reports.

 

Truly, cruising on the Explorer was a wonderful,, relaxing experience that allows for such individuality. With different options, everyone can be quaranteed a great cruising experience. If we all realize that not every aspect of the cruise.....ship/food/staff/excursion will be PERFECT, but it will be great, then a fun vacation will be had.

 

Denise..................Looking forward to your pictures.

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cemdill

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Bon Voyage (BV) Melon and Mango Drizzled with ginger syrup Smoked Fish Tapenade Smoked fish, onions, capers and fresh herbs, served with crostini Vidalia Onion Tart Sweet onions and Gruyère cheese baked in pastry, with red pepper coulis Tuscan Tomato Soup Thick rustic soup swirled with basil pesto Saigon Chicken Noodle Soup Chicken broth with lemongrass, ginger, noodles, and julienne vegetables Chilled Watermelon Gazpacho Garnished with chopped celery and cucumber Spinach Salad With plum tomatoes, sliced mushrooms, and toasted pine nutsRanch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing Shrimp Ravioli In a creamy coconut-lime lobster sauce with freshly wilted spinach and crispy fried leeks S D/ Royal Herb-Crusted Fillet of Atlantic Cod With a light cream saffron-Champagne sauce, red-skinned mashed potatoes, and scallions Stuffed Chicken Breast Filled with prosciutto and brie, served with red pimento relish Slow-Roasted Prime Rib With a baked potato and horseradish au jus Grilled Mediterranean Vegetable Quesadilla Folded in a flour tortilla with Manchego cheese and tomato cilantro salsa Mashed potatoes, baked potato, rice and vegetable of the dayTraditional Caesar Salad Fettuccine with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Ivory Chocolate Fondue Full of mixed berries, with a crunchy biscuitApple Pie á 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 chipsTropical Fruit Salad Marinated in Grand Marnier Sugar-free Swan Chantilly A pastry swan filled with sugar-free whipped cream, served with apricot purée

Thank you SO MUCH for the menus. I will be on the Explorer on Friday and thanks to you, I have a good idea of what I will eat each night without holding everybody up in my ordering. I've enjoyed your posts and I cannot tell you how much I have enjoyed reading them.

I Cannot wait to see your pictures

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dzboss1

dzboss1

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Thank you SO MUCH for the menus. I will be on the Explorer on Friday and thanks to you, I have a good idea of what I will eat each night without holding everybody up in my ordering. I've enjoyed your posts and I cannot tell you how much I have enjoyed reading them.

I Cannot wait to see your pictures

 

Thank you so much...that makes me feel good!!!

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dzboss1

dzboss1

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Thanx for all the info and we can't wait to see your pics. The DW and I reviewed our Explorer trip from last year after reading the menus and now we are bursting with excitement. :)

 

...exactly how you should feel!!!!!:D

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dzboss1

dzboss1

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We also are leaving on Friday and after looking at the menus, I am getting so hungry. Thanks for posting them! I can't wait! Four more days.

 

Be prepared for the most incredible time!! Give Allan Brookes a hug and kiss for me...he'll remember me!!!!! lol

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knots4crewzing

knots4crewzing

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Thank you so much for taking the time to print the menus. I thought it would be an easy thing to pick which nite for portofinos everything looks sooo good it's hard to decide:D

I followed your posts from the train ride from hell to now back home .So glad you had a wonderful cruise.And thank you again for the menus:) and for posting "LIVE" Much appreciated.

 

Can't wait... only 3 more days Yipee!

 

P.S. Just read that with your sailing they introduced a new Ice Skating show, can't wait for that they are so amazing.

 

thanks again

Liz

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