deewalt99 Posted September 28, 2008 #1 Share Posted September 28, 2008 somewhere on the internet several months ago, i found the menus for mariner of the sea, and now i can not find them to save my life, anyone know the site to go to? it shows up on adobe. thanks, my 17 year old son wanted to know what was served at all meals. Link to comment Share on other sites More sharing options...
cb at sea Posted September 29, 2008 #2 Share Posted September 29, 2008 Go to the RCI boards--I know the menus are on there somewhere! It doesn't really matter if it's for the Marinier or not--all ships serve the same stuff. Link to comment Share on other sites More sharing options...
elkaybee Posted September 29, 2008 #3 Share Posted September 29, 2008 try this link http://boards.cruisecritic.com/showthread.php?t=786260 Link to comment Share on other sites More sharing options...
nanfromatlanta Posted September 29, 2008 #4 Share Posted September 29, 2008 somewhere on the internet several months ago, i found the menus for mariner of the sea, and now i can not find them to save my life, anyone know the site to go to? it shows up on adobe. thanks, my 17 year old son wanted to know what was served at all meals. Here is the most current oneI have. Please keep in mind that they often rotate the days on which these menus are served. DAY 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 MENU TWO - Formal Night 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 MENU 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 MENU 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 MENU FIVE – Formal Night 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 MENU 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 MENU 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 MENU EIGHT Onion Focaccia Melon Proscuitto Shrimp Ceviche Curried Vegetable Samosa Cream of Cauliflour Soup International Cheese Plate Beef consommé Greek Salad Chilled Blueberry and Yoghurt Soup Boston Lettuce Papardelle and Fresh Peas Thai Style Shrimp Buttermilk Fried chicken Vegetable Pad Thai Vegetable Madras Chicken Breast – with Seasonal Herbs Pan Seared Atlantic Salmon Papadelle with Mariana Sauce Black Angus Top Sirloin Cappuccino Layer Cake Passion Fruit Merangue Tart Coconut Parfait Low fat Summer Pudding Sugar Free Guava Napoleon Link to comment Share on other sites More sharing options...
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