Please check if recent 9 day Explorer Canada cruiser!

[theshortchef]

I'm hoping to make ressies at Portofinos so I'm trying to check which menu is which night and all that good stuff! I found this posted from a 9 day Explorer but not Canada. Being new to RCCL, I don't know if that would make a difference or not. Please look at what I found to see if it looks to be the menu rotation on the 9 day Canada itinerary. Thank you!!!

Bon Voyage (BV)
Melon and Mango Drizzled with ginger syrup
Smoked Fish Tapenade Smoked fish, onions, capers and fresh herbs, served with crostini
Vidalia Onion Tart Sweet onions and Gruyère cheese baked in pastry, with red pepper coulis
Tuscan Tomato Soup Thick rustic soup swirled with basil pesto
Saigon Chicken Noodle Soup Chicken broth with lemongrass, ginger, noodles, and julienne vegetables Chilled Watermelon Gazpacho Garnished with chopped celery and cucumber
Spinach Salad With plum tomatoes, sliced mushrooms, and toasted pine nuts
Shrimp Ravioli In a creamy coconut-lime lobster sauce with freshly wilted spinach and crispy fried leeks
Royal Herb-Crusted Fillet of Atlantic Cod With a light cream saffron-Champagne sauce, red-skinned mashed potatoes, and scallions
Stuffed Chicken Breast Filled with prosciutto and brie, served with red pimento relish
Slow-Roasted Prime Rib With a baked potato and horseradish au jus
Grilled Mediterranean Vegetable Quesadilla Folded in a flour tortilla with Manchego cheese and tomato cilantro salsa
Salad Fettuccine with Marinara Sauce
Broiled Fillet of Norwegian Salmon
Grilled Chicken Breast with seasonal herbs
Grilled Black Angus Top Sirloin with Herb Butter
Ivory Chocolate Fondue Full of mixed berries, with a crunchy biscuit
Apple Pie á la Mode Slices of spiced Golden Delicious apples baked in a double-crust pastry, topped with vanilla ice cream
Savarin Rum-soaked yeast cake filled with banana cream, finished with orange wedges, Kadota figs and chocolate chips
Tropical Fruit Salad Marinated in Grand Marnier
Sugar-free Swan Chantilly A pastry swan filled with sugar-free whipped cream, served with apricot purée

Night 2: Captain's Gala (Formal)
Orange Carpaccio Orange slices, red onion, watercress, feta cheese, and cumin mint yogurt
Shrimp Cocktail Royal Chilled shrimp served with Royal 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 Crisp romaine lettuce, shaved Parmesan, and herb croutons Caesar dressing
Truffled Wild Mushroom Linguini Alfredo Linguini pasta folded in a creamy wild mushroom and white truffle sauce
GoldenSea Bass Pan-seared fillet, Spanish sofrito, black olive polenta, and fried capers
Roasted Duck With black currant sauce, red cabbage, and croquette potatoes
Filet of Beef Creamy whipped potatoes and crimini mushrooms, with green peppercorn sauce
EggplantMozzarellaTowerWith chunky plum tomato sauce and balsamic glaze
Linguini with Marinara Sauce
Broiled Fillet of Norwegian Salmon
Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter
Grand Marnier Soufflé Airy egg white and Grand Marnier pastry cream dessert
Double Strawberry Cheesecake Luscious strawberry and cream cheese cake
Cherries Jubilee Vanilla ice cream topped with warm red cherries, in a Kirsch-spiked sauce
Low-fat Double Strawberry Cheesecake Luscious strawberry and low-fat cream cheese cake
Sugar-free Coconut Vanilla Layer Cake With Tahithian vanilla mousse and roasted coconut

Night 3: Venetian Feast
Caprese Salad Fresh mozzarella and tomatoes, drizzled with extra-virgin olive oil
Antipasti Cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms, and baked caramelized garlic
Scallop Risotto Sautéed 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, finished with Pecorino Romano
Chilled Strawberry Bisque Garnished with fresh mint
Insalata Mista Mixed greens, zucchini, red bell peppers, and black olives
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 MarsalaMarsala mushroom sauce, mashed potatoes, and fresh vegetables
Lamb Shank with Rosemary Slowly braised, with garlic mashed potatoes and oven-roasted vegetables
Vegetarian Chili With jalapeño corn bread, grated cheese, and sour cream
Rigatoni with Marinara Sauce
Broiled Fillet of Atlantic Cod
Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter
Warm Chocolate Cake With milk chocolate sauce and sliced roasted pears
Raspberry Panna Cotta Italian pudding served on an almond butter cookie with raspberry coulis Tiramisu Kahlua, espresso, and mascarpone cake, dusted with cocoa powder
Low-fat Angel Food Cake Light as a feather, with Grand Marnier-marinated strawberries
Sugar-free Chocolate Mint Cake Layers of chocolate sponge cake and silky sugar-free chocolate mint mousse

Night 4:-Get out there night.
Exotic Fruit With Mojito jelly
Crab and Shrimp Salad Atop mixed lettuce, mango and papaya, with lime-cilantro dressing
Beef and Veal Tortellacci Tossed with zucchini-garlic cream
Jalapeno Potato Soup Sour cream and scallions
Chicken Consomme With pancake fettuccine and chives
Chilled Cranberry and Mango Soup Garnished with diced mango
Seasonnal Salad With cucumber and red bell peppers
Penne Tarantina Tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallops
Cornmeal Dusted Tilapia With Japanese ratatouille and garlic-wasabi aioli
Parmesan Crusted Turkey Tenderloins With sage-mustard sauce
Slow-roasted Beef Shoulder Filet Mascarpone mashed potatoes and Shiraz reduction
Asparagus and Brie Tart Grilled Plum tomatoes, arugula, red pepper essence and chive oil
Penne with Marinara Sauce
Broiled Fillet of Norwegian Salmon
Grilled Chicken Breast with seasonal herbs
Grilled Black Angus Top Sirloin with Herb Butter
Choca-Chino Trilogy Grand Marnier white chocolate mousse, milk chocolate cheesecake and chocolate mud cake
B B B Banana and Bailey's Irish Cream brulee custard baked under a crust of caramel
Magic Mango Parfait Frozen mango custard with Caribbean mango salsa
Low-fat Exotic Pineapple and Coconut Cake Flourless pineapple and coconut cake with low-fat pineapple sorbet
Steamed Sugar-free Vanilla and Berry Custard Finished with fresh berries

night 5: Crown and Anchor ****
Fresh Seasonal Fruits Laced with passion fruit coulis
House Terrine Savory duck pâté with port and Waldorf salad
Maryland Crab Cake With wasabi rémoulade, jicama, and fire roasted corn slaw
New England Clam Chowder Thick chunky soup topped with chopped parsley
Thai Lemongrass Soup Fragrant lemongrass and chicken broth with scallop dumplings and chopped green onions
Chilled Golden Delicious Apple Soup Dusted with cinnamon
Focaccia and Tomato Salad for the Table:
Crusty focaccia, bocconcini, and ripe tomato slices tossed with fresh basil. Served family style
Cheese Tortelloni In a light blue cheese and sun-dried tomato sauce
Orange Lime Salmon With sautéed baby bok choy and tomato-chili compote
Grilled Pork Chop With cranberry-apple relish, scalloped potatoes, and sautéed seasonal vegetables
Thyme and Garlic Lamb T-Bones Roasted pumpkin, green beans and Merlot reduction
Risotto Primavera Freshly grilled vegetables over saffron and wilted spinach risotto
Spaghetti with Marinara Sauce
Broiled Fillet of Atlantic Cod
Grilled Chicken Breast with seasonal herbs
Grilled Black Angus Top Sirloin with Herb Butter
Black Forest Mousse Dark chocolate mousse, brandied cherries and Chantilly cream, served with a biscotti
Dulce de Leche Cheesecake Dense cheesecake with a hint of coffee
Flavored Baked AlaskaGlaciers of ice cream on sponge cake islands, blanketed in golden meringue
Low-fat Washington Apple Cobbler Spiced with cinnamon and dusted with powdered sugar
Sugar-free Tapioca Pudding Creamy vanilla pudding with zesty lemon sauce

night 6

Onion Focaccia With herbed cream cheese and crudités
Shrimp Ceviche With sliced carrots, orange sections and fennel
Curried Vegetable Samosa Indian fried pastry served with mango chutney
Cream of Cauliflower Soup With paprika croutons
Beef Consommé Royale Garnished with truffle royale custard and chopped chives
Chilled Blueberry and Yogurt Soup Garnished with freshly chopped mint
Boston Lettuce Tossed with chopped eggs and fire-roasted red bell peppers
Papardelle and Fresh Peas Tossed in cream sauce, topped with fried proscuitto
Thai-Style Shrimp With ginger, lemongrass and stir-fried vegetables
Buttermilk Fried Chicken Served with chicken gravy, mashed potatoes, and roasted corn
Black Angus Sirloin Steak Oscar Topped with crabmeat, Béarnaise, and served with asparagus spears
Vegetable Pad Thai Oriental-style stir-fried vegetables with rice noodles and peanut sauce
Papardelle with Marinara Sauce
Broiled Fillet of Norwegian Salmon
Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Cappuccino Layer Cake Chocolate-coffee cake topped with creamy fudge icing
Passion Fruit Meringue Tart
Passion fruit custard with a raspberry glaze, topped with meringue
Coconut Parfait Coconut ice cream layered with whipped cream and mango sauce

Low-fat Summer Pudding Vanilla pudding served with marinated berries
Sugar-free Guava Napoleon Puff pastry layered with vanilla pastry cream and tangy guava filling

night 7

Papaya, Lychee and Water Chestnut Salad With kaffir lime syrup
Smoked Salmon Carpaccio Thinly sliced smoked Norwegian salmon served with red onions, capers, and lime
Breaded Mushrooms With tartar sauce
Mulligatawny Soup Spicy Indian soup with curried chicken and rice
Shellfish Saffron Consommé With baby shrimp and leeks
Chilled Orange and Banana Soup Garnished with julienne basil
Tomato Salad With crumbled blue cheese and red onion
Baked Cheese Cannelloni With Gruyère-parmesan cream and a beef and forest mushrooms ragoût
Pan-seared Tilapia On potato leek gratin, with corn, snow peas, and saffron beurre blanc
Asian Duck Ginger marinated duck glazed with orange hoisin sauce, roasted, and served with stir-fried Chinese cabbage and steamed rice
Pan-fried Pork Medallions Sour cream mash, caramelized shallots and port reduction
Wild Mushroom and Goat Cheese Pizza With a balsamic drizzle
Spaghetti with Marinara sauce
Broiled Fillet of Norwegian Salmon
Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Chocolate Marquise A dense, satiny chocolate-and-cream pudding served chilled with raspberry sauce
Irish Cheesecake Drizzled with Bailey's Irish Cream
Strawberry Napoleon Puff pastry layered with vanilla pastry cream and Grand Marnier strawberry coulis
Low-fat Peach Cobbler Spiced cinnamon peaches and brown sugar topped with buttery crumbs then baked
Sugar-free Lime Basil Parfait Basil and lime infused creamy frozen mousse served with a berry salad

night 8 Chef's Dinner (Formal)
Sun-Ripened Pineapple Sliced pineapple, sun-dried apricot ricotta, and black pepper
Citrus Cured Salmon Thinly sliced, with a dill- cucumber salad
Creamed Wild Mushrooms In Puff Pastry Herbed 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
House Salad Boston and Oakleaf lettuce, vine ripe tomatoes and sunflower seeds
Strawberry Kiwi Sorbet
New EnglandBay Scallops and Ziti Topped with grilled portobello mushrooms and fire-roasted red pepper pesto
Fisherman's Plate A broiled lobster tail and garlicky shrimp served with broccoli florets
Thai BBQ Chicken Breast With coconut-lemongrass jasmine rice
Slow Roasted Aged Prime Rib Cut thick, in natural jus, with a baked russet potato, chive-sour cream, and glazed root vegetables
Asian Fried Tofu With sautéed bok choy, shiitake mushrooms, and red curry sauce
Ziti with Marinara Sauce
Broiled Fillet of Norwegian Salmon
Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter
Special Dessert Assortment Platter (3 mini desserts on a plate for each guest)
Mini baba, flourless chocolate cake & cheesecake
Low-fat Berry Mousse Strawberry and blueberry yogurt mousse with low-fat vanilla sauce
Sugar-free Red Berry Tart Flaky pie crust filled with sugar-free vanilla pastry cream and fresh red berries

final night Feast of Nations
Fired Roasted Red Pepper Hummus With roasted marinated zucchini and toasted pita
Shrimp Cocktail Plump shrimp served with cocktail sauce
Spinach Dip Served warm with crisp tortilla chips
Roasted Pumpkin and Apple Soup With crème fraîche and fried sage
Onion Soup Caramelized onions simmered in beef broth with Gruyère toast
Chilled Forest Berries and Buttermilk Soup A combination of fresh berries blended with buttermilk Caesar Salad for the Table: Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with
Parmesan shavings and served family style
Grey Goose Vodka and Smoked Salmon Cream Pasta Creamy sauce tossed with orecchiette pasta, finished with mushrooms and crushed tomatoes
Mahi Mahi Tempura Lightly battered and fried, with housemade sweet-and-sour sauce and stir-fried vegetables
Roasted Turkey With apple bread dressing, pan gravy, creamy mashed potatoes, and cranberry sauce
Grilled NY Strip Steak Bearnaisesauce, fried potato wedges, and zucchini
Indian Vegetable Curry Braised spiced garden vegetables with steamed rice and a refreshing cucumber-yogurt sauce
Orchiette with Marinara sauce
Broiled Fillet of Atlantic Cod
Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Brownie Madness Dark chocolate brownie, bittersweet chocolate mousse, and whipped cream, drizzled with chocolate sauce
Key Lime Pie Tangy Key lime custard in a flaky pie crust
Banana and Crunchy Nut Parfait Frozen custard, layered with whipped cream, caramel fudge sauce, almonds and macadamia nuts
Low-fat Strawberry Shortcake Light buttermilk pound cake layered with glazed, sliced strawberries
Sugar-free Key Lime Pie Tangy sugar-free Key lime custard in a flaky pie crust, served with marinated berries

[miked998]

I was on the 9/3 New England/Canada sailing and I don't remember what was served on each night.

However, at least one of the nights on your list is incorrect. The Fishermans plate (Lobster) was served on the final night of the cruise (casual).

Mike