crusingici Posted October 12, 2008 #1 Share Posted October 12, 2008 This is from a helpful website -- http://unofficialcarnivalwiki.com/wiki/Supper_Club .....wonder if anyone who has eaten here would like to pass along their favs? I have read great ideas about the lobster bisque, onion soup, steaks and lamb......dessert suggestions anyone?:D Reservations Reservations can be made online at this link. The following site was created in part due to John Heald's Blog. (Cruise Director of the Carnival Splendor) Time 6:00 PM - 9:30 PM Be aware the Supper Club can take about two hours for the enjoyment of your meal. Menu Several delicious choices. At this time, unfortunately no vegetarian main entrees' are being offered. Starters Trio of Escargots Baked in Brioche, Stuffed in Fondue Potatoes, and Classic Bourguignonne Crepe Vonnassiennes Cured Fjord Salmon, Lemon Scented Salmon Roe and Oyster Cream on Delicate Potato Cake. Beef Carpaccio Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese Marinated Mache Lettuce Sushi Platter Salmon, Lobster, and Shrimp with Pickled Ginger and Wasabe. Iced Russian Caviar 1 ounce of Sevruga Caviar with Condiments and Buckwheat Blinis An extra $45.00 charge will apply Shrimp Cocktail Mississippi Delta Shrimps with American Cocktail Sauce New England Crab Cake On Roasted Pepper Remoulade Lobster Bisque with Vintage Cognac Fleuron and Fresh Cream Baked Onion Soup "Les Halles" A Parisian Classic Salads Classic Caesar Salad Hearts of Romaine Lettuce, Traditionally Preared Baby Leaf Spinach and Fresh Mushrooms With Blue Cheese Dressing and Warm Bacon Bits Tossed Garden Salad Creens, Radicchio, Tomato, Purple Onion Rings, and Watercress Choice of House, Ranch, or Blue Cheese Dressing Side Dishes Baked Potatoes Sauteed Medley of Fresh Mushrooms Yukon Gold Mash with Wasabe Horseradish Grilled Fresh Vegetables in Season Creamed Spinach with Garlic Entrees Broiled New York Strip Loin Steak 14 oz. of the Favorite Cut for Steak Connoisseurs Grilled Prime Rib Chop 18 oz. for the Real Beef Gourmet Server with Herbed Burgundy Wine Reduction, Roasted Garlic Creamy Mashed Potatoes, and Tips of Spring Vegetables Classic Porterhouse Steak Combines the full Flavor of the Strip Loin with the Tenderness of the Tenderloin 24 oz. of the Best from Both Worlds Broiled Filet Mignon 9 oz. for the True Gourmet Surf and Turf Seared Lobster Tail over Tomato Confit and Grilled Filet Mignon over Cardamom Braised Carrots, Pumpkin Ravioli Whole Dover Sole Meuniere Pan-Fried and Served with Beurre Noisette Broiled Lobster Tail Served with Drawn Butter Broiled Supreme of Free Range Chicken With Blackberry-Port Wine Reduction Grilled Lamp Chops Double-Cut Lamb Chops Server on Five Bean Cassoulet and Rosemary Jus Broiled Provimi Veal Chop Center-Cut from the Highest Grade Milk-Fed Veal Sauces Three Peppercorn Sauce Wild Mushroom Sauce Sauce Bearnaise Desserts Citrus Cheesecake with Hazelnut Biscuit Burnt Basmali and Mango Ravioli with Almond and Mascarpone Jam Washington Apple Tarte Tartin Served with Chocolate and Lemon Balm Salad Chocolate Tarte with butter Chocolate Pate Pineapple Croquant, Tiramisu Notre Facon Fresh Fruits Assembly of Tropical Fruit and Berries in Season Served with Homemade Sherbet Link to comment Share on other sites More sharing options...
SunnyinMA Posted October 12, 2008 #2 Share Posted October 12, 2008 I think that menu is out of date...they had the new menu on the Splendor this summer. Link to comment Share on other sites More sharing options...
CruiseCentric Posted October 12, 2008 #3 Share Posted October 12, 2008 this should help http://www.carnival.com/CMS/Static_Templates/MyReservation/supper_club.aspx Link to comment Share on other sites More sharing options...
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