kimchee1212 Posted May 2, 2009 #1 Share Posted May 2, 2009 I looked at pictures of a recent Sapphire Princess cruise to Mexico, and assuming that the menus are the same for all destinations, I typed up the new menus. --------------------------------------------------------------------------------------- Always Available Pasta Shells in Marinara Sauce with Broccoli, Capers, and Olives with Wok-Friend Chicken Strips Fettuccine Alfredo Shrimp Cocktail Caesar Salad Seared Salmon Cutlet Broiled Chicken Breast Grilled Beef Filet Medallions Artisan Cheeses with Walnut Bread and Grapes Sweet and Nutritious Fruits -------------------------------------------------------------------------------------- Sailaway Dinner Appetizers Lobster and Seafood Pate, Dill-Mustard Sauces Melon Trio with Port and Mint Crispy Hand-Rolled Vegetable Spring Rolls Soups and Salads Tortellini and Spinach Soup with Parmesan Sprinkle Creamy Porcini Mushroom Soup Frozen Rum-Infested Pina Colada Soup, Pineapple DOts Watercress, Red Radish, and Iceberg Lettuce Entrees Pan-Fried Barramundi Cajun Spiced Crawfish Crockpot with Black Mussels and Tomatoes Hawaiian Luau Pork with Apricot Drippings Slow-Roasted 5 Star Prime Rib of Beef Slow-Cooked Texas Chili with Sour Cream Moroccan Vegetable Ragout with Pita Bread and Red Oak Leaf Salad -------------------------------------------------------------------------------------- Captain’s Welcome Dinner Appetizers Smoked Barbarie Duck Breast with Cassis Vinaigrette Grapefruit and Kiwi Crabmeat Quiche with Roasted Chili Mayonnaise Soups and Salads Herbed Chicken and Wonton Soup, Spring Onions Creamy Asparagus Soup, with Salmon Dumplings Chilled Yogurt and Tamarind Soup, Lemon Zest Butter Lettuce, Curly Endive, Radicchio, and Arugula Entrees Skillet-Fried Halibut with Swiss Chard Sauteed Shrimp Newburg with Shellfish Cream Roasted Cornish Game Hen with Mushroom and Potato Ragout Grilled Mignons of Beef Tenderloin with Madeira-Truffle Demi-Glace Pork Roast with Crackling and Homemade Apple Sauce Vegetable Fritters on Paprika Cream Sauce -------------------------------------------------------------------------------------- Italian Dinner Appetizers Herb and Sea Salt Marinated Seafood Antipasto, Lemon Mayonnaise Dry-Cured San Daniele Ham with Sweet Cantaloupe Melon Eggplant Parmigiana with Basil-Tomato Sauce Soups and Salads Pasta e Fagioli Red Bean Soup Dusted with parsley Parmesean Rustic Vegetbale minestrone, Pesto Crouton Nippy Peach Soup with Sparkling Prosecco Mixed Greens and Baby Spinach with Crisp Bacon Bits Entrees Sauteed Saltimbocca of Turbot with Parma Ham and Sage Gamberi alla Fra Diavolo (Flambeed Scampi in Hot and Fiery Marinara Sauce with Pearl Rice) Classic Veal Scaloppine in Marsala Sauce Brasato di Manzo al Barolo (Beef Pot Roast Braised in Barolo Wine) Pan-Fried Breaded Chicken Cutlet with Mushroom and Fontina Melt Baked Zucchini with Ceese and Onion Stuffing -------------------------------------------------------------------------------------- French & Mediterranean Dinner Appetizers Mesquite Smoked Chicken Breast Fruit Kebabs with Lavender-Honey Cream Escargots Bourguignon Glazed with Garlic-Herb Butter Soups and Salads French Onion Soup Sealed with Cheese Crouton Roasted Pumpkin and Turnip Cream Soup with Basil Ice-Cold Cucumber Soup with Mint, Browned Almonds Mesclun Greens, Daikon Radish Juliennes and Baby Tomatoes Entrees Fried Orange Roughy on Griddled Fennel with Pernod Cream Sauce Sauteed Provencale-Style Frogs’ Legs with Garlic and Parsley Sauce Roasted Duck a l’Orange Cordon Bleu-Style Veal Scaloppine with Swiss Cheese and Ham Beef and Andouille Sausage Jambalaya Leek and Ricotta Cheese Tart -------------------------------------------------------------------------------------- Chef’s Dinner Menu Course One Quail and Venison Saddle Terrine, Gingered Red Onion Compote, Mesclun Salad Twice Baked Goat’s Cheese Souffle, Garlic Sabayon Course Two Mushroom Cream Soup, Madeira-Marinated Sun-Blushed Tomatoes Boston Lettuce Tossed in Shallot Dressing Course Three Strawberry and Thyme Infused Lemon Sorbet, Thyme Sprig Course Four Griddled Seabass on Braised Belgian Endive Poached Alaskan King Crab Legs with Drawn Butter Seared Pork Tenderloin with Cocoa Spice Rub, Natural Jus Herb-Roasted Pink Rack of Superior Lamb Course Five English Stilton with Crisp Leek Hay Menage a Trois Chilled Mini Rasberry Panna Cotta (Tiny Gateau Opera, Honey-Hazelnut Semifreddo with Nutella Twist) Course Six Coffee or Tea with homemade Mignardises -------------------------------------------------------------------------------------- Captain’s Gala Dinner Appetizers Crab, Scallop, and Shrimp Salad Vegetable Pate with Baby Greens Asparagus with Tomato and Italian Bacon Soups and Salads Chicken and Vegetables in Fortified Broth Roasted Tomato Cream Soup, Brioche Croutons Ice-Cold Peach and Mango Smoothie with Dried Apricots Belgian Endive, Boston Lettuce and Tomato Entrees Pan-Fried Filet of Rockfish Broiled Lobster Tail and King Prawns with Lemon Butter Roasted Pheasant in Pan Juices with Carmaelized Shallots Beef Tenderloin Wellington Red Wine Braised Beef Short Ribs Baked Crepes with Roasted Pumpkin and Walnut Mascarpone -------------------------------------------------------------------------------------- Landfall Dinner Appetizers Poached Seafood and Avocado Watermelon and Feta Cheese Creamed Chicken, Sweetbreads, and Mushrooms in Puff Pastry Case Soups and Salads Philadelphia Pepper Pot Soup Double Beef Consomme with Mini Choux Buns, Scallions Chilled Curried Pumpkin Cream Soup Grilled Vegetables with Chives and Hearts of Romaine Lettuce Entrees Broiled Freshwater Barramundi Seared Sea Scallops Roasted Tom Turkey with All Trimmings New York Cut Strip Steak with Green Peppercorn Sauce All-American Meatloaf with Mushroom Gravy and Mashed Potatoes Eggplant Fritters with Fried Rice -------------------------------------------------------------------------------------- Ah. That took awhile :D So what additions did you like? Subtractions that you hate? Link to comment Share on other sites More sharing options...
bluenoser2 Posted May 2, 2009 #2 Share Posted May 2, 2009 oooh...yummmm. After just returning from having "dinner" with the 4 kids at the golden arches, I drooled over the whole menu - and I thought I was looking forward to being on the Sapphire before! Only 6 more weeks - I didnt' want to look too closely - I have to save the fun and delicious agony of decision for when we're actually there. I saw several of the items I had before on the Emerald and several that I want to try. Thanks for all that typing! Link to comment Share on other sites More sharing options...
laughing husky Posted May 2, 2009 #3 Share Posted May 2, 2009 YUMMY...hope they are similar on the Star in 3 weeks :) Link to comment Share on other sites More sharing options...
ore-ee-gun Posted May 2, 2009 #4 Share Posted May 2, 2009 Kimchee, thanks so much for posting this. I'm positively drooling now - May 30th can't come soon enough! :D Does Princess allow you to order more than one item in each course? Link to comment Share on other sites More sharing options...
kimchee1212 Posted May 2, 2009 Author #5 Share Posted May 2, 2009 Kimchee, thanks so much for posting this. I'm positively drooling now - May 30th can't come soon enough! :D Does Princess allow you to order more than one item in each course? Yes, of course! On the final formal night, I love to get a surf and turf :D Link to comment Share on other sites More sharing options...
venusbello1 Posted May 2, 2009 #6 Share Posted May 2, 2009 Wow, that was a lot of work--I'm sure many folks appreciate it! I now realize why I don't "maintain" my weight while on cruise--yikes! :eek: Thanks again! VB1 Link to comment Share on other sites More sharing options...
Bob Winters Posted May 3, 2009 #7 Share Posted May 3, 2009 Thanks for taking the time to type all of this out. I do have a question and please excuse my ignorance but on the Chef's Dinner Menu, course 5, what exactly is the Menage a Trois? I told my wife that is the reason you pay extra for this. Bob Link to comment Share on other sites More sharing options...
kimchee1212 Posted May 3, 2009 Author #8 Share Posted May 3, 2009 I'm not 100% sure that the Chef's Dinner is the exact same thing as the Chef's Table menu. I think it's different, from the source that I typed these from. Link to comment Share on other sites More sharing options...
cdngrl Posted May 3, 2009 #9 Share Posted May 3, 2009 i don't remember seeing the crab scallop and shrimp salad before. i'd order that! my son will be sad if the 'always available' cheesecake isn't (always available)! thank you for the heads up! 2 more weeks!! Link to comment Share on other sites More sharing options...
rdsqrl Posted May 3, 2009 #10 Share Posted May 3, 2009 Thanks for taking the time to type all of this out. I do have a question and please excuse my ignorance but on the Chef's Dinner Menu, course 5, what exactly is the Menage a Trois?I told my wife that is the reason you pay extra for this. Bob The "Chef's Dinner" is just one night's menu in the regular dining room; it's not the same thing as the extra-cost Chef's Table. Having said that, I can tell you what the Menage a Trois is, it's one of my favourite Princess desserts. It consists of three different small goodies (each about the size of a smallish brownie). On this menu, it appears to be a raspberry panna cotta, semi, an opera cake (my favourite!), and a honey-hazelnut semi-freddo (which is a like an ice cream cake or frozen mousse in texture) w/nutella sauce (a chocolate-hazelnut spread). Link to comment Share on other sites More sharing options...
kimchee1212 Posted May 3, 2009 Author #11 Share Posted May 3, 2009 That sounds so good. Link to comment Share on other sites More sharing options...
daldog Posted May 3, 2009 #12 Share Posted May 3, 2009 I could be wrong, but I believe that the first two items under Always Available are actually listed as Signature Pastas and while the Fettucine Alfredo is avalilable every night, the second pasta selection changes. So besides all the other entrees listed there's always a new pasta choice every night as well. So many choices. :) Link to comment Share on other sites More sharing options...
blizz_27 Posted May 3, 2009 #13 Share Posted May 3, 2009 typing all that must have taken a lot of time! Thanks for sharing! Link to comment Share on other sites More sharing options...
Dame Delilah Posted May 3, 2009 #14 Share Posted May 3, 2009 Thanks for the information---AND all your work! Link to comment Share on other sites More sharing options...
Plant Posted May 3, 2009 #15 Share Posted May 3, 2009 Kim, thanks so much for posting this! You've given all of us a great idea of what's available :D ! I appreciate the time and trouble it took to post this menu! I'm printing it out now :)! Link to comment Share on other sites More sharing options...
teacherme Posted May 3, 2009 #16 Share Posted May 3, 2009 Thank you for taking the time to post the new menu. Everything looked so good. I can't wait to sail. :p Link to comment Share on other sites More sharing options...
Coolmama_1 Posted May 3, 2009 #17 Share Posted May 3, 2009 Thanks for taking the time to share the new menus! Link to comment Share on other sites More sharing options...
AlaskaGolden Posted May 3, 2009 #18 Share Posted May 3, 2009 ...my son will be sad if the 'always available' cheesecake isn't (always available)!... Your son has hope! We just got off the Coral less than a month ago. The NY Style Cheesecake was Always Available, and quite good too! I got it twice for dessert on that 10 day cruise when nothing else called to me. ;) Link to comment Share on other sites More sharing options...
welly world Posted May 3, 2009 #19 Share Posted May 3, 2009 I am hungry already! Next year can't come soon enough! Thank you for sharing! Looking forward to trying some of the new items! Maria Link to comment Share on other sites More sharing options...
ByeBye1 Posted May 3, 2009 #20 Share Posted May 3, 2009 Thank you for posting that. I will be sailing on the saphire later this year. Link to comment Share on other sites More sharing options...
Rockymountainsparky Posted May 3, 2009 #21 Share Posted May 3, 2009 My mouth is watering. I can't wait till Nov. I want to try the cheif's table.:D Link to comment Share on other sites More sharing options...
Mary & Chuck Posted May 7, 2009 #22 Share Posted May 7, 2009 Thank You for taking the time to post the menu. It's appreciated!!! Link to comment Share on other sites More sharing options...
mii Posted May 7, 2009 #23 Share Posted May 7, 2009 Thanks a lot for posting this information. There are lots of cruisers out there who always want to know this information. Again thanks. marilyn Link to comment Share on other sites More sharing options...
Jamiebearr Posted May 7, 2009 #24 Share Posted May 7, 2009 Yes, thank you for posting it. I am ready for lunch, and will likely be disappointed with my hot pocket after reading that menu!! Link to comment Share on other sites More sharing options...
Corinda Posted May 7, 2009 #25 Share Posted May 7, 2009 Note to self - never read the menus while drinking your weight loss shake for lunch. Thanks for doing this - I always look for the menus before I sail. Corinda Link to comment Share on other sites More sharing options...
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