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#1
November 11th, 2009, 02:42 PM
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have you seen this? ... if you havent, here's some NOS info (cruise compass and menu)
hello
i was just browsing the web...and found a link to all things NOS... if this is old news then disregard...but it's new news to me and I thought I'd share. For all things Navigator of the seas.... http://www.beyondships.com/RCI-NOS-Profile.html It looks like it may be outdated info...but for those of us that have never cruised before or never done NOS... it seems like good info to start with. I'm adding links to the sample cruise compasses and menus... Sample Cruise Compasses: http://www.beyondships.com/files/NOS_Compass_1.PDF http://www.beyondships.com/files/NOS_Compass_2.PDF http://www.beyondships.com/files/NOS_Info.PDF Menus: Portofino - http://www.beyondships.com/files/NOS_Portofino.PDF Chops - http://www.beyondships.com/files/NOS_Chops.PDF MDR - http://www.beyondships.com/RCI-NOS-Menus.html hopes this helps fellow NOS and RCI and cruising newbies. 
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#2
November 11th, 2009, 03:47 PM
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Thanks. I'm posting a link on our 12/10/09 Navigator thread.
__________________
Vicki 2010: Serenade of the Seas - 2/6/10; Radiance of the Seas - 5/3/10; Voyager of the Seas - 10/17/10; Navigator of the Seas - 12/09/10 2011: Allure of the Seas - 2/6/11 Past Cruises: Navigator of the Seas - 12/09; Jewel of the Seas - 9/09, Grandeur of the Seas - 6/09: Radiance of the Seas - 5/09, 2/08: Independence of the Seas - 2/09; Rhapsody of the Seas - 9/08, 5/07, 10/05, 2/04: Liberty of the Seas - 5/08; Splendour of the Seas - 1/07, 1/06; Vision of the Seas, 6/06; Elation - 9/04; Majesty of the Seas - 3/03; Galaxy - 5/00; Monarch of the Seas - 5/98
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#4
November 11th, 2009, 04:43 PM
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Quote:
Quote:
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#6
November 11th, 2009, 05:52 PM
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Those menus are way out of date. The menus are all the same fleet wide. They may, however, rotate the days on which they are served from cruise to cruise. The menus for Chops and Portofino are also different.
Night One – Sailaway Starters 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 (v) – 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 play off beautifully in the soup, garnished with chopped celery and cucumber Spinach Salad – fresh spinach with plum tomatoes, sliced mushrooms and toasted sunflower seeds Main Courses Shrimp Ravioli – bits of shrimp in pasta pillows, served in a creamy coconut lime lobster sauce atop wilted spinach and garnished with fried leeks Slow Roasted prime Rib – juicy cut of beef served with baked potato and tasty horseradish jus 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 Chefs Menu Pan-Fried Pork Medallions – meaty medallions served with buttery mashed potatoes, broccoli and a savory forest mushroom ragout Alternative Menu Linguini with Marinara Sauce – Fragrant sauce of tomatoes, onions and garlic, simmered and tossed with al dente pasta Filet of Atlantic Cod – broiled fish fillet served with Chef’s choice of vegetables Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary served with assorted vegetables Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables Vitality Menu Pan Seared Fresh Alaskan Salmon – simple and delicious. Served atop braised lentils, with tender green beans, sweet snow peas and verjus beurre blanc Desserts 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 Cream – rich chocolate cream perfumed with a hint of coffee Night Two Starters 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 and 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 Main Courses Truffle Wild Mushroom Linguini Alfredo (v) – white truffle oil enhances the earthiness of the wild mushrooms in the creamy pasta dish Golden Sea Bass – Pan-seared and served on a mound of creamy black polenta, and accompanied by Spanish sofrito and fried capers Roasted Duck – a black currant sauce and sweet red cabbage complement the richness of the duck, while golden brown croquette potatoes add texture Potato curry (v) – potatoes, onion and rich spicy tomato curry served with fragrant basmati rice, pappadams and tangy raita Chefs Menu 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 Alternative Menu Linguini with Marinara Sauce – Fragrant sauce of tomatoes, onions and garlic, simmered and tossed with al dente pasta Fillet of Atlantic Salmon – broiled fish fillet served with Chef’s choice of vegetables Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetables Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Vitality Menu Eggplant Mozzarella Tower (v) – thick sautéed slices of eggplant, drizzled with balsamic glaze, surrounded by chunky plum tomato sauce Desserts 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 Night Three Starters 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 Portabella 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 Insulate Mesta (v) – mixed greens, crisp zucchini, sweet red bell peppers and black olives Main Menu Rigatoni Pasta – spicy chorizo sausage, colorful bell peppers, grilled corn, olive oil and basil lend a Southwestern twist to this dish Garlic Tiger Shrimp – reminiscent of classic shrimp scampi; sautéed in garlic herb butter and accompanied by seasonal vegetables Chicken Marsalis – sautéed chicken scaloppini nestled in Marsala mushroom sauce, served with buttery mashed potatoes and fresh vegetables Kaju Paneer Dhansak – paneer, fenugreek, tarka dal and pineapple curry served with fragrant basmati rice, pappadams and tangy raita Chefs Menu Lamb Shank with Rosemary – succulent lamb shank flavored with a hint of rosemary and served with oven roasted vegetables and garlic mashed potatoes Alternative Menu Rigatoni with Marinara sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta Fillet of Atlantic Cod – broiled fish fillet served with Chef’s choice of vegetables Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables Desserts 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 Night Four Starters Exotic Fruits – (v) served with Mojito jelly Crab and Shrimp Salad – sweet crab meat, surimi and shrimp are served atop lettuce, mango and papaya, and dressed with lime-cilanto dressing Beef and Veal Tortallacci – a combination of beef & veal enveloped in a garlic cream sauce Jalapeño Potato Soup – this creamy potato soup has a hint of sour cream for richness Chicken consommé – flavorful broth with strips of crepe fettuccini, liberally garnished with chives Chilled Cranberry and Mango soup – (v) creamy, sweet mango paired with cranberries in this refreshing soup Seasonal Greens – (v) with a cool crisp cucumber and red sweet bell peppers Main Courses Parmesan Crusted Turkey Tenderloin – a savory sage and mustard sauce is the perfect foil for this poultry dish Slow Roasted Beef Shoulder Fillet – served with decadent mascarpone roasted potatoes and Shiraz reduction 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 Chefs Menu Cornmeal-Dusted Talapia – slightly crispy fish fillet served with a healthy portion of ratatouille and a wasabi aioli Alternative Menu Penne with Marinara Sauce – Fragrant sauce of tomatoes, onions and garlic, simmered and tossed with al dente pasta Fillet of Atlantic Salmon – broiled fish fillet served with Chef’s choice of vegetables Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetables Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Vitality Menu Penne Tarantina – a chunky tomato and garlic sauce loaded with plump mussels, shrimp and sweet bay scallops and tossed with al de dente pasta Desserts 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 Night 5 Starters Fresh Seasonal Fruits (v) – laced with passion fruit coulis House Terrine – the sweetness of port wine enhances this rich duck pate, waldorf salad is a nice accomplent Crab Cake – meaty crab meat cake atop a corn salsa, with ?-lime sour cream New England Clam Chowder – more like a rich creamy stew than a soup, filled with chunks of vegetables, potatoes and clams Asian-Style Chicken Soup – full flavored chicken broth with wontons, oyster mushrooms, bok choy and scallions Chilled Golden Delicious Apple Soup – (v) a hint of cinnamon perfectly enhances the apple flavor Fociccia and Tomato Salad – (v) chrispy fociccia, broccocini and ripe tomato slices tossed with fresh basil. Served family style. Main Courses Cheese Tortolloni (v) – delicate cheese filled pasta nestled in a light sauce of bleu cheese and bits of rich tasting sun-dried tomatoes Lamb T-Bone Osso Buco Style – braised with assorted vegetables in rich Cabernet wine sauce and served with golden brown, roasted potatoes Pan-Fried Cauliflower Cakes (v) – fried to a crispy golden brown and served with sautéed pimentos, asparagus, and cumin-cilantro sour cream Vegetable Vindaloo (v) – cauliflower, broccoli, beans, peas, carrots, tomatoes and a sweet corn curry served with fragrant basmati rice, pappadams and tangy raita Chefs Menu Planko-Cilantro Crusted Catch of the Day – fresh fish fillet sautéed golden and served with basmati rice, cauliflower, spinach and a Cognac-curry sauce Alternative Menu Linguini with Marinara Sauce – Fragrant sauce of tomatoes, onions and garlic, simmered and tossed with al dente pasta Fillet of Atlantic Salmon – broiled fish fillet served with Chef’s choice of vegetables Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetables Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Vitality Menu Slow-Roasted Double-Cut Pork Loin Steak – savory pork loin served atop a bed of braised lentils crisp green beans, potato gratin and onion jus Desserts Ivory Chocolate Fondue – (v) sweet berries with a white chocolate mousse, a crunchy biscuit is served to add a nice texture Apple Pie a’ la mode – slices of golden delicious apples baked in a flaky double crust topped with creamy vanilla ice cream Dulce De Luce Cheesecake – sweet cheesecake with swirls of carmel and a hint of coffee Low-Fat Carmalized Pina Colada Tart – pineapple and coconut flavored filling double baked in a flaky crust Sugar-Free Fruit Pillow – fluffy puff pastry filled with creamy vanilla custard and topped with zesty fruit compote Night 6 Starters 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 House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower seeds Main Menu New England Bay Scallops and Ziti – sweet bay scallops, grilled with Portobella mushrooms and fire roasted red pepper pesto swirl around the pasta Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets Slow Roasted Aged Prime Rib – served with natural au jus, a fluffy baked potato and light glazed root vegetables Kabuli Chana (v) – chickpea curry served with fragrant basmati rice, pappadams and tangy raita Chefs Menu Thai BBQ Chicken Breast – the delicate perfume of jasmine rice is enhanced by coconut and lemongrass Alternative Menu Ziti with Marinara sauce – fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of vegetables Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Vitality Menu Asian Fried Tofu (v) – golden brown tofu is matched with sautéed bok choy, shiitake mushrooms and spicy red curry sauce Desserts Desert Sampler – a trio of exquisite tastes and textures on one plate Low fat Berry Mousse(v) – 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 Night Seven Starters 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 Main Menu Smoked Salmon Pasta – earthy sautéed mushrooms, crushed tomatoes and cream complement the flavors of smoked salmon and Grey Goose vodka Grilled NY Strip Steak – juicy steak with decadent Béarnaise sauce, crispy potato wedges and sautéed zucchini 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 Chefs Menu Mahi Mahi Tempura – mild fish, lightly coated with tempura batter and fried golden. Served with stir-fried vegetables and homemade sweet and sour Alternative Menu Conchiglie with Mariana Sauce (v) - fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta pasta Fresh Alaskan Salmon – broiled fish filet served with Chef’s choice of vegetables Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables Vitality Menu Roasted Turkey – served with apple bread dressing, rich pan gravy, a mound of creamy mashed potatoes and tart cranberry sauce Desserts 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 Last edited by nanfromatlanta; November 11th, 2009 at 05:55 PM.
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#7
November 11th, 2009, 08:01 PM
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mmmmm
This menu makes my mouth water....yum yum
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#10
November 14th, 2009, 09:05 AM
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!
 great info thank you
__________________
 RCCL 
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#11
November 14th, 2009, 12:31 PM
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5 night menu
Is there a different menu/arrangement for the 5 night sailings in the Caribbean?
__________________
Southern Bell
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#12
November 15th, 2009, 03:11 AM
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Quote:
__________________
* * * * * * * * * * 1992 - Regent Spirit 1994 - SS Norway (sigh) 1996 - Grandeur of the Seas 1998 - Grand Princess 2000 - Sea Princess 2003 - Enchantment of the Seas 2009 - B2B Majesty of the Seas 2009 - Liberty of the Seas
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#13
November 20th, 2009, 01:51 AM
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thanks
Very detailed post.....thanks for taking the time. Surely looks like I will need to return to WW when I get home from my Dec. cruise.
L.L.
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#14
November 20th, 2009, 06:46 AM
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The new menu really doesn't do anything for me. And what's with the Indian selection every night?
Rollie
__________________
ATLANTIC Feb. 1987 CONSTITUTION Jan. 1992 FASCINATION Feb. 1997 SOVEREIGN Feb. 1998 GALAXY April 2001 ZENITH Feb. 2002 GRAND PRINCESS Nov. 2002 CONSTELLATION Feb. 2003 MILLENNIUM Nov. 2003 MARINER Feb. 2004 SUN to ALASKA May 2004 PRIDE OF ALOHA Feb. 2005 MARINER May 2005 GALAXY Nov. 2005 INFINITY Feb. 2006 INFINITY April 2006 ZENITH Nov. 2006 FREEDOM OF THE SEAS Feb. 2007 LIBERTY OF THE SEAS Dec. 2007 MILLENNIUM Feb. 2008 GALAXY May 2008 Eastern Med. INDEPENDENCE OF THE SEAS Feb. 2009 SERENADE OF THE SEAS, ALASKA, SEPT 2009 NCL EPIC B2B SEPT. 2010
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#15
November 20th, 2009, 09:45 AM
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Quote:
Many vegitinarians also like Indian food which fits into their diet.
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