4 questions about the Mariner

[slbojustice]

My wife and I are about to embark on the Western itinerary with the Mariner, and from reading these boards, there are a number of tasks that should be done as soon as we get on the ship to get the best seats, times etc.. I have 4 questions regarding that. I know that probably all these have been answered before, but doing a search gets way too time consuming to plow through. So those of you who know the answers or have an opinion, I would love to get your insight. Here they are:

 

1. What night is ice show and do you get tickets right when you board to make sure you get in?

2. We want to do massages on the first sea day, I don't believe I can make reservations before I board, but do I do it right when I board? If so, which is better couples massage (cheaper) or two deep tissue massages?

3. Opinion on what night for Chops and Potofino's. I know there are a number of differing opinions due to ports, formal night etc... but ideally I don't want our reservations to conflict with a) Lobster in the dinning room b) ice show and c) any other "must see" entertainment. Also, if there is a night where the food selection is not especially good in the dining room, like the old Caribbean night, I would love to know. I just don't want to make reservations and then feel I should have done them another night due to missing something . (which will always be the case I am sure)

4. Anything else you can think of that we should do / reserve immediatly when we board?

 

OK, OK, that was more than 4 questions, but any of your experienced opinions would be helpful. Thanks!

[cb at sea]

Ok--the ice show tickets will be announced as to when to pick them up. That is NOT something you need to do upon boarding! There are tickets for EVERYONE!!! The divide each dinner seating into 2 shows, as the theatre won't seat everyone at once. You only go to 1 show--they are all the same.

Specialty restaurant reservations can be made when you board, either in person or on the cabin phone. There will be a Cruise Compass in your room, which gives an overview of the trip. Read it. Then you will know which nights may be best for you. If you have good tablemates, you may want to forgo the specialty restaurant in favor of staying with your new friends!!(That's happened to us before!)

Can't comment on the spa--

The next thing you should do is get a drink and relax! Don't overstress about these little items! It is a vacation--if you don't get to do everything, you will do it on your next cruise--there will be another!!!!

[katiel53]

The Compass will tell you when you can pick up ice tickets. The Wednesday night dinner is still the weakest night to me, so that's a good night to go to Chops or Portofino. If you aren't sure, when you board go to the restaurant and ask about the menus for the week. They can help you. Also, I know you don't want to do a search, but there are menus posted on CC.

 

I don't have a price list for the spa, but once again there are prices posted on CC. The only other thing I have seen mentioned to do when first onboard is to check out your table in the dining room. We haven't ever done it, but some people are really particular about how many people are at their table and where the table is.

 

Mariner is a great ship and I know you will enjoy your trip.

[Reijo]

Ok--the ice show tickets will be announced as to when to pick them up. That is NOT something you need to do upon boarding! There are tickets for EVERYONE!!! The divide each dinner seating into 2 shows, as the theatre won't seat everyone at once. You only go to 1 show--they are all the same.

Specialty restaurant reservations can be made when you board, either in person or on the cabin phone. There will be a Cruise Compass in your room, which gives an overview of the trip. Read it. Then you will know which nights may be best for you. If you have good tablemates, you may want to forgo the specialty restaurant in favor of staying with your new friends!!(That's happened to us before!)

Can't comment on the spa--

The next thing you should do is get a drink and relax! Don't overstress about these little items! It is a vacation--if you don't get to do everything, you will do it on your next cruise--there will be another!!!!

Unless there have been changes since our last two cruises on Mariner, there are NOT enough tickets for everyone. You need to be sure to be available to pick up tickets as soon as it is announced that they are available. It might even be mentioned in the Compass. I know of a number of people who were unable to go to the show because they didn't get the tickets right away.

[OGCFreddie]

The menus may help you decide what night to do the specialty restaurants as well. Last I read, these were the current menus (thanks to Sue L and little britain ;) )

 

Day One - Sunday

 

Starters

Melon and Mango – Drizzled with ginger syrup

Melon and Proscuitto

Smoked Fish Tapenade – Smoked fish, onions, capers, fresh herbs, served with crostini coulis

Vidalia Onion Tart – sweet onions and gruyere cheese baked in pastry with red pepper

Tuscan Tomato Soup – Thick rustic soup swirled with basil pesto

Saigon Chicken Noodle Soup – Chicken broth with lemon grass, ginger, noodles and julienne vegetables

Chilled Watermelon Gazpacho – Garnished with chopped celery and cucumber

 

Salad

Spinach Salad – with plum tomatoes, sliced mushrooms and toasted pine nuts

Traditional Caesar Salad

 

Entrees

Shrimp Ravioli – In a cream coconut lime lobster sauce with wilted spinach and crispy fried leeks

Stuffed Chicken Breast – filled with prosciutto and brie, served with red pimento relish

Slow Roasted prime Rib – with baked potato and horseradish au jus

Grilled Mediterranean Vegetable Quesadilla – Folded in a flour tortilla with Manchego cheese and tomato and cilantro salsa

 

Chef Signature Entrée

Royal Herb Crusted Fillet of Atlantic Cod – with light cream saffron champagne sauce, red skinned mashed potatoes and scallions

 

Deserts

Ivory Chocolate Fondue – full of mixed berries with a crunchy biscuit

Apple pie a la Mode – Slices of spiced golden delicious apples baked in a double crust pasry topped with vanilla ice cream

Savarin – rum soaked yeast cake filled with banana cream, finished with orange wedges, kadota figs, and chocolate chips

Low Fat Tropical Fruit salad – marinated in grand marnier

Sugar Fee Swan Chantilly – a pastry swan filled with sugar free whipped cream served with apricot puree

 

 

 

Day 2 - Monday

Starters

Orange Carpaccio – orange slices, red onions, watercress, feta cheese and cumin mint yogurt

Shrimp Cocktail royal – with cocktail sauce

Escargots Bourguignonne – baked snails in garlic herb butter

Lobster Bisque – finished with cognac and whipped cream

Oxtail Broth – beefy broth and aged sherry, served with a crispy cheese twist

Chilled Golden Pear – Garnished with dried cranberries

 

Caesar salad

 

Entrees

Truffled Wild Mushroom Linguini Alfredo – Linguini pasta folded in a creamy wild mushroom and white truffle sauce

Golden Sea Bass – Pan Seared fillet, Spanish sofrito, black olive polenta and fried capers

Roasted Duck – with black currant sauce, red cabbage and croquette potatoes

Eggplant Mozzarella Tower – with chunky plum tomato sauce and balsamic glaze

 

Chef Signature Entrée

Filet of Beef – creamy whipped potatoes and crimini mushrooms with green peppercorn sauce

 

Deserts

Grand Marnier Soufflé

Double Strawberry Cheesecake

Cherries Jubilee

Low Fat Double strawberry Cheesecake

Sugar Free Coconut Vanilla Layer Cake

 

 

Day 3 - Tuesday

Starters

Caprese Salad – fresh mozzarella and tomatoes drizzled with olive oil

Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobello mushrooms, baked caramelized garlic

Scallop Risotto – Sauteed sea scallops over Charred sweet corn and mascarpone risotto

Creamy Roasted Garlic Soup – with rye bread croutons

Minestrone – A rich Italian soup of vegetables, tomato, and pasta

Chilled Strawberry Bisque – garnished with fresh mint

 

Salad

Insalata Mista – Mixed greens, zucchini, red bell peppers and black olives

Traditional Caesar Salad

 

Entrees

Rigatoni Pasta – with spiced chorizo sausage, red and green peppers, grilled corn, olive oil and basil

Garlic Tiger Shrimp – Garlic herb baked with seasonal vegetables

Chicken Marsala – Marsala mushroom sauce, mashed potatoes and fresh vegetables

Vegetarian Chili – With jalapeno corn bread, grated cheese and sour cream

 

Chefs Signature Entrée

Lamb Shank with Rosemary – Slowly braised with garlic mashed potatoes and oven roasted vegetables

 

Deserts

Warm Chocolate Cake

Raspberry Panna Cotta

Tiramisu

Low Fat Angel Food Cake

Sugar Free Chocolate Mint Cake

 

Day 4 - Wednesday

 

Starters

Mozzarella Salad – over arugula with a tomato basil salsa

Melon with Proscuitto

Chilled Shrimp Cocktail

Scallop and Mussels Gratin – seared with Pernod

Bouillabaisse

Tuscan White Bean Soup

Vichyssoise

Mesulun and Fennel Salad

 

 

Entrees

Ravioli Mare Monte – filled with cheese in a crabmeat mushroom sauce

Baked Perch – with sautéed spinach, balsamic and parmesan roasted potatoes and lemon sauce

Royal Sirloin – on a baked eggplant, zucchini and vegetable medley with Sicilian onions and pepper olive salsa

Vegetable paella – saffron rice with tomatoes, onions, bell peppers and asparagus tips, garnished with black olives and chopped scallions

 

Chef Signature Entrée

Coq au Vin – with mushrooms, bacon, caramelized baby inions, grilled polenta and crispy pancetta

 

 

Deserts

Crème Catalan

Spanish Orange Almond Cake

Chocolate Hazelnut Truffle Tart

Low Fat French Apple Flan

Sugar Free Chocolate Panna Cotta

 

 

Day 5 - Thursday

 

Starters

Fired Roasted Red Pepper Hummus – with roasted marinated zucchini and toasted pita

Shrimp Cocktail

Melon Proscuitto

Spinach Sweet Potato Dip – served warm with crisp tortilla chips

Roasted Pumpkin and Apple Soup – with crème fraiche and fried sage

Onion Soup – Caramalized onions in beed broth with Gruyere toast

Chilled Forest Berries and Buttermilk soup – a combination of fresh berries blended with buttermilk

 

Salad

Greek Salad for the Table

 

Entrees

Grey Goose Vodka and Smoked Salmson Cream Pasta

- Creamy sauce tossed with orechhiette pasta, finished with mushrooms and crushed tomatoes

Roasted Turkey – with apple bread dressing, pan gravy, mashed potatoes and cranberry sauce

Grilled NY Strip Steak – Bearnaise sauce, fried potato wedges and zucchini

Indian Vegetable Curry – braised spiced garden vegetables with steamed rice and a refreshing cucumber yogurt sauce

 

Chef Signature Entrée

Mahi Mahi Tempura – Lightly battered and fried with homemade sweet and sour sauce, stir fried vegetables

 

Deserts

Brownie Madness

Key Lime Pie

Banana and Crunchy Nut Parfait

Sugar Free Key Lime Pie

Low Fat Strawberry Shortcake

 

 

 

Day 6 - Friday

 

Starters

Sun Ripened Pineapple - Sliced Pineapple, Sun dried apricot ricotta and black pepper

Citrus Cured Salmon - Thinly Slices with a dill cucumber salad

Creamed Wild Mushrooms in Puff pastry – 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

 

Entrees

New England Bay Scallops and Ziti – topped with Portobello mushrooms and fire roasted red pepper pesto

Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets

Slow Roasted Aged Prime Rib – cut thick served with baked potato

Asian Fried Tofu – with sautéed bok choy, shiitake mushrooms and red curry sauce

 

Chef Signature Entrée

Thai BBQ Chicken Breast

 

Deserts

Desert Sampler – a trio of exquisite tastes

Low fat Berry Mousse

Sugar Free Red Berry Tart

 

 

Day 7 - Saturday

 

Starters

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

 

Entrees

Penne Tarantina – tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallop

Parmesan Crusted Turkey Tenderloin with sage mustard Sauce

Slow Roasted Beef Shoulder Fillet – with marscapone roasted potatoes and Shiraz reduction

Asparagus and Brie Tart – grilled plum tomato, arugula, red pepper essence and chive oil

 

Chef Signature Entrée

Cornmeal Dusted Talapia with Japanese ratatouille and garlic wasabi aioli

 

Deserts

Choco-Chino Trilogy

BBB

Magic Mango Parfit

Low Fat Exotic Pineapple and Coconut Cake

Steamed Sugar Free Vanilla and Berry Custard

 

 

 

 

Alternative Selections always available

Ziti with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Ice Cream, Sugar Free Ice Cream and sherbet selections

Cheese selection

[ken_nyc]

My wife and I are about to embark on the Western itinerary with the Mariner, and from reading these boards, there are a number of tasks that should be done as soon as we get on the ship to get the best seats, times etc.. I have 4 questions regarding that. I know that probably all these have been answered before, but doing a search gets way too time consuming to plow through. So those of you who know the answers or have an opinion, I would love to get your insight. Here they are:

 

1. What night is ice show and do you get tickets right when you board to make sure you get in?

The ice shows are Wednesday & Thursday 5:00 pm & 9:00 pm (if I remember correctly), 2 shows each of those days and the tickets are given out at Studio B Monday morning between 9:00 am & 10:00 am.

 

2. We want to do massages on the first sea day, I don't believe I can make reservations before I board, but do I do it right when I board? If so, which is better couples massage (cheaper) or two deep tissue massages?

We booked the day of embarkation for the couples massage...I think it was $269 for 50 minutes.

 

3. Opinion on what night for Chops and Potofino's. I know there are a number of differing opinions due to ports, formal night etc... but ideally I don't want our reservations to conflict with a) Lobster in the dinning room b) ice show and c) any other "must see" entertainment. Also, if there is a night where the food selection is not especially good in the dining room, like the old Caribbean night, I would love to know. I just don't want to make reservations and then feel I should have done them another night due to missing something. (which will always be the case I am sure)

We did Chops on Tuesday night and Portofino's on Wednesday night. Did the Ice Show at 5:00 pm on Thursday. We had Main seating for dinner and had to rush a bit to get dressed for formal night and get to the dinning room. Lobster is Friday night (you can ask for 2 or 3 lobster tails). Tuesday night I believe is Italian night which is OK to miss if you are going to Portofino's and Wednesday I believe is the other weak dinner choice. All of the shows are pretty good, the Love & Marriage show is so funny as is Quest.

 

4. Anything else you can think of that we should do / reserve immediatly when we board?

Go to reserve your specialty restaurants and spa. Check out your dinning table and dinning time to make sure you have what you wanted, example: a table for 2 instead of a table for 8, etc.; main seating as opposed to late seating.

 

OK, OK, that was more than 4 questions, but any of your experienced opinions would be helpful. Thanks!

Bring a power strip if you need to charge more than one thing at a time.

[DonnaK]

Are you sailing with us this upcoming weekend (Aug 26)? If so, please post on our roll call and meet some of your fellow cruiser: http://boards.cruisecritic.com/showthread.php?t=418857

[ginrom]

Am I the only one who thinks that the lobster they serve on the ship just isn't all that good? I'd skip that night and go to one of the speciality restaurants instead. I've tried it each time I've cruised and it's always the same, blah...

Just me two cents....

[stimpsonjcat]

is the above menu the same for all Mariner sailings?

 

Will this be the menu for the Sept 2 sailing?

 

Thanks!

[OGCFreddie]

is the above menu the same for all Mariner sailings?

 

Will this be the menu for the Sept 2 sailing?

 

Thanks!

From what I understand, this is the same menu for all of the 7-night cruises with RCI. You take care of the Mariner, stimpsonjcat! We'll be following you in two weeks! :D

[ken_nyc]

Am I the only one who thinks that the lobster they serve on the ship just isn't all that good? I'd skip that night and go to one of the speciality restaurants instead. I've tried it each time I've cruised and it's always the same, blah...

Just me two cents....

 

Well just possibly...it is a matter of individual taste. Everyone at our table thought it was very good. In comparison to Carnival's lobster night it was awesome.

[Nanatochase]

Someone just wrote that the menus are posted on CC...I'm new to this, Where are they posted? I'd like to see menus for Chops and Portofino is anyone has them. Thank you.

[cruzr4vr]

I'll give my opinion on the spa. If you want the first sea day, go to the spa when you embark and reserve your time. That way, you are better able to pick 'your' time. Regarding the couples massage, my wife and I did that once, and were disappointed. Of course, any massage is good; however, we both felt that individual sessions would have afforded better relaxation and no disturbance. Our opinions only. Whatever you do, just enjoy it. Len

[QTMichele]

A thought to ponder when making reservations for the specialty restaurants... book them on the night of your choice, but book them for a time that is near your regular dining time. This will help ensure you don't miss any shows. This shouldn't be an issue with most shows, but it could be an issue with the ice show (it was for us - there was only one ice show that didn't conflict with our schedule ;)).

 

Have a lovely time!

[joand452]

We decided to sleep in rather than get in line for the ice show tickets on that first sea day (Monday morning). That was a mistake! There were no tickets left after that Monday morning.

 

Are there really not enough seats for everyone for two shows or do people go to both shows? Maybe they could do a third show and "assign" a show for each cabin. We were so disappointed not to be able to see it.

[QTMichele]

Joan,

 

I wish I could speak from more than my one time experience! ;) I can tell you that there were several vacant seats in the show we went to (not a lot, but enough for a few families). My advice to those who don't get tickets is to go to the shows to see if there are extra seats available. With luck, there will be. Good luck next time!

 

(BTW, I had every intention of sleeping in on that first sea day; however, we were up at the crack of dawn from excitement!)

[birdylady]

As far as the massage goes, we were the 5/6/07 Western Mariner and we booked the couples massage in a private cabana in Labadee. It was excellent. It cost us $249 plus tip (ken_nyc is more current so his price might be more accurate now). It would have cost the same for the on-board couples, but then that one only gave 25 minutes each with the remaining time a a 'floating' bed (waterbed?). Not what I had in mind. The beach was wonderful, up on a hill overlooking the ocean and it was actually lightly raining so the sounds were so soothing. Much better than a CD.

 

I would suggest once you've boarded go to the Spa ASAP to book your spa session (same with salon, especially if you want something for a formal night, they book FAST).

 

Have a SUPER trip.

Erika