Does anyone have the menu for the supper club on the liberty

[lennel]

I would like to see it also what night is the formal night on the mia san juan usvi bvi itinerarry:confused:

[Tapi]

Don't have it, but I ate there 2 weeks ago on the same itinerary. Absolutely worth it.

 

Formal nights are #2 (the first day at Sea) and #6 (the day at sea after St. Maarten). We went on night #6 and dressing up for the ocassion made it even more memorable. We reserved our spot months in advance online because we were celebrating our anniversary on that specific day.

 

If you don't have a dinner jacket, they have some "lenders" which they'll place on your seat back for "looks".

 

Among the things on the menu, I had a 24oz Porterhouse and my wife had a 9oz Filet Mignon. I know that they had several other meat cuts, as well as lobster. I requested the garlic spinach as as a side dish (real fresh spinach with high quality ingredients, not that chopped crap out of a frozen bag).

 

If I can think of other things, I'll post again, but it's definitely something that I will do every time I sail. You can check out some pictures from my cruise by clicking on my signature..!

[G'ma]

I would like to see it also what night is the formal night on the mia san juan usvi bvi itinerarry:confused:

 

I found this with a quick Google:

 

http://www.cruise-addicts.com/forums/read.php?9,1231215,1231882

[Nezmo]

I found this with a quick Google:

 

http://www.cruise-addicts.com/forums/read.php?9' date='1231215,1231882[/quote']

 

That appears to be out of date.

 

Try this: http://www.carnival.com/cms/Static_Templates/MyReservation/images/SL_SC_Menu_508.pdf

[Tapi]

Found it!

 

I'm highlighting what we had...!

 

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 24 oz. Porterhouse Steak

Combines the full Flavor of the Strip Loin with the Tenderness of the Tenderloin24 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

 

Everything we had was excellent, and quite a few notches above the food served at the main dining room. In addition to the food, service was professional, elegant, and unhurried. Once again, truly a memorable experience!

[CruiseCentric]

I found this with a quick Google:

 

http://www.cruise-addicts.com/forums/read.php?9' date='1231215,1231882[/quote']

 

That's outdated

 

http://unofficialcarnivalwiki.com/wiki/Supper_Club

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

Beverages

 

Freshly Brewed Coffee

Regular of Decaffeinated

Tea and Herbal Teas

Dessert Wine

 

Quady Electra, California, $3.75

After Dinner Drinks

 

Graham's Six Grape, $5.25

Dow's 20 Year Tawny, $9.95

De Montal X.O., $20.00

Hardy, V.S.O.P., $7.00

Hardy, X.O., $11.00

Cles Des Ducs Armagnac, V.S.O.P., $8.50

Hennessy, X.O., $15.50

Martell Cordon Blue, $12.00

Hennessy Paradis, $35.00

Courvoisier X.O., $12.00

Remy Martin Louis XIII, $110.00

[Nezmo]

There's an echo in here :D.

[G'ma]

There's an echo in here :D.

 

Well, I was just trying to help............

 

My turn......

 

It's outdated....I get it........:p

[Nezmo]

Well' date=' I was just trying to help............

 

My turn......

 

It's outdated....I get it........:p[/quote']

LOL, my comment wasn't actually aimed at you... just a little fun anyway. No offense intended. :D

 

What would be really amusing is if Carnival just changed it again and we're all wrong!

[ms simba]

What is meant by the "Supper Club" When does this happen (every day or special day)?

 

I am interested in the esgargots and happened to see them on this menu.

 

I will be on the Carnival Inspiration from Dec 1-6, 2008. Does it have the "supper club?"

[Nezmo]

What is meant by the "Supper Club" When does this happen (every day or special day)?

 

I am interested in the esgargots and happened to see them on this menu.

 

I will be on the Carnival Inspiration from Dec 1-6, 2008. Does it have the "supper club?"

It's a pay restaurant available all evenings. It's not on all classes of ships though.

[shipty2]

The supper club is not on the Inspiration.

[*Sparkle*]

The supper club is a specialty restaurant. It is not connected to the main dining room at all. There is also additional fees paid for a reservation.

[13point1]

 

I am interested in the esgargots and happened to see them on this menu.

You will have a chance to eat escargot in the regular dining room. I actually prefer the dining room version...mainly because you can order 2-3 :D

[Nezmo]

You will have a chance to eat escargot in the regular dining room. I actually prefer the dining room version...mainly because you can order 2-3 :D

Contrary to popular belief, you can in the Supper Clubs too ;).