Newest American Table Menus

Below are the newest examples of the American Table/American Feast Menus.

 

These menus debuted on the Breeze in early February 2015. I've compiled them directly from John Heald's posts and edited them slightly to make for easier, more organized viewing. I arranged them in the best chronological order that I could, based on John's comments and the dates he posted each menu. I apologize in advance about some of the weird spacing – I copied directly from John’s posts, and I tried to space things out as coherently as I could. I started closing the spaces between capital letters in some of the dish headlines, but stopped because I decided I would rather poke my eyes out with a blunt object than continue.

 

Posts from earlier today (quoting a Q&A session with Arnold Donald, CEO) state that the menu will be rolled out fleet-wide before the end of the year.

 

Without further ado:

Night 1 – American Table

 

Starters

 

SEARED TUNA

Romesco vinaigrette, cucumber salad

 

FLATBREAD

Apple, bacon, Parmesan cheese

 

LEEK AND POTATO SOUP

Bacon, chives

 

GAZPACHO AND ALOUSE

Chilled tomato with peppers, cucumbers, Mediterranean herbs

 

SHRIMP COCKTAIL

Traditional cocktail sauce

 

VEGETABLE SPRING ROLLS

Vietnamese dipping sauce

 

AMERICAN NAVY BEAN SOUP

Root vegetables

 

GREEK SALAD

Feta cheese

 

KALE OR ROMAINE CAESAR SALAD

House made dressing, shaved Parmesan

 

Entrees

 

BRAISED RABBIT

Garlic, red wine sauce

 

SEARED TILAPIA

Capers and parsley

 

VEAL PARMESAN

Spaghetti, tomato sauce

 

ROSEMARY LAMBSHANK

Mashed potatoes

 

BAKED ZITI

Ham and cheese

 

CHICKPEA BISCUITS

Roasted squash and peppers, yogurt and cucumber sauce, pickled chili

 

FEATURED VEGETARIAN

Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita

 

Everyday Entrees

 

SALMON FILLET

Citrus and pepper rub

 

CHICKEN BREAST

Roast garlic and herbs

 

FLAT IRON STEAK

Pepper, herbs

 

PORK CHOP

Caramelized onions

 

Choice of: Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade sauces

 

Sides

 

CORN AND VEGETABLES SUCCOTASH

 

BAKED POTATO

Sour cream, bacon, chives

 

SAUTÉED BEANS

With bacon

 

WHIPPED POTATOES

 

STEAMED BROCCOLI

 

FRAGRANT BASMATI PILAF RICE

 

Port of Call Menu - St. Thomas

 

OVEN ROASTED MOJITO CHICKEN

Marinated with Caribbean herbs and seasonings. Served with yellow rice and pigeon peas. Roasted calabaza.

 

SHRIMP ESCABECHE

A traditional Latin way of preparing fish or seafood. Pickled shrimp with red onions, garlic and vegetable strips. Served with garlic toast.

 

Desserts

 

WARM DATE AND FIG PUDDING

Passion fruit custard, pumpkin seed crunch

 

CARNIVAL MELTING CHOCOLATE CAKE

 

NUTELLA TIRAMISU

Roasted hazelnuts, caramel

 

CHILLED STRAWBERRY PARFAIT

Seasonal Fruit

 

FRESH TROPICAL FRUIT PLATE

 

CHEESE PLATE

 

SELECTION OF ICE CREAMS

 

PIE A LA MODE – FOR THE TABLE

Vanilla ice cream

 

 

Night 2 – American Table

 

Starters

 

FRIED SHRIMP

Garlic dip

 

FLATBREAD

Zucchini, tomato, feta cheese

 

ASPARAGUS CREAM SOUP

Pepper confetti

 

ICED BING CHERRY SOUP

Fresh mint

 

SHRIMP COCKTAIL

Traditional cocktail sauce

 

TUNA SALAD

Lemon, capers, black olives and chives, whole grain toast crumble

 

LOBSTER BISQUE

Aged Brandy

 

TOMATO SALAD AND GREEN BEANS

Balsamic and herb vinaigrette

 

KALE OR ROMAINE CAESAR SALAD

House made dressing, shaved parmesan

 

SPICY ALLIGATOR FRITTERS

Tropical tomato salsa

 

Entrees

 

PAN SEARED BASA FILLET

Roasted cherry tomato vinaigrette

 

SEAFOOD NEWBURG

Shrimp, calamari, scallops, mussels, lobster cream

 

PENNE SICILIANA

Zucchini, eggplant, tomato, mozzarella

 

BEEF WELLINGTON

Puff pastry, burgundy sauce

 

BAKED PHYLLO POUCHES

Filled with kernel corn and black eyed peas, roasted garlic and pineapple butter

 

FEATURED VEGETARIAN

Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita

 

Port of Call Menu - Cozumel

 

T O R T I L L A S O U P W I T H B R A I S E D C H I C K E N

Crispy handmade tortillas in a tomato broth, topped with cotija cheese and fresh picked cilantro.

 

S T E A K TA C O S

Tender strips of marinated steak,grilled over high heat and topped with fresh pico de gallo, tomatillo-cilantro and avocado-arbol chili

 

Everyday Entrees

 

SALMON FILET

Citrus and pepper rub

 

CHICKEN BREAST

Roast garlic and herbs

 

FLAT IRON STEAK

Pepper, herbs

 

PORK CHOP

Caramelized onions,stewed apple

 

Choice of Sauces: Chimichurri, BBQ Sauce, Béarnaise,

Peppercorn, Roasted Garlic and Tomato Tapenade

 

Sides

 

CORN AND VEGETABLE SUCCOTASH

 

BAKED POTATO

Sour cream, bacon, chives

 

SAUTÉED BEANS

With bacon

 

WHIPPED POTATOES

 

FRAGRANT BASMATI PILAF

 

STEAMED BROCCOLI

 

Desserts

 

S T R AW B E R RY A L M O N D F I N A N C I E R

 

C A R N I VA L M E LT I N G C H O C O L AT E C A K E

 

PA S S I O N F R U I T F L A N

Coconut, tapioca, basil syrup

 

C O C O N U T L I M E C A K E

Toasted coconut, lime jam

 

F R E S H T R O P I C A L F R U I T P L AT E

 

C H E E S E P L AT E

 

S E L E C T I O N O F I C E C R E A M S

 

P IE A LA MODE for the table

 

 

Night 3 – American Feast (First Elegant Night)

 

Starters

 

SHRIMP COCKTAIL

Traditional cocktail sauce

 

TART WITH BRAISED KALE, BLACKENED PORK TENDERLOIN

Citrus cream

 

FRIED OYSTERS

Chipotle, lime

 

MUSHROOM CREAM SOUP

 

ITALIAN WEDDING SOUP

Meatballs, endive, egg, Parmesan

 

BABY SPINACH SALAD

Blue cheese dressing

 

KALE OR ROMAINE CAESAR SALAD

House made dressing, shaved Parmesan

 

Entrees

 

SPAGHETTI CARBONARA

Bacon, cheese, garlic, cream

 

SEARED STRIPED BASS

Lemon, creamy savoy cabbage, sour dough fried potatoes

 

BROILED MAINE LOBSTER TAIL

Toasted orzo with shrimp, broccoli, citrus gremolata

 

SLOW COOKED PRIME RIB

Baked potato, horseradish

 

ROOT VEGETABLES IN A PIE CRUST

Herbed ricotta mousse, roasted red pepper

 

FEATURED VEGETARIAN

Indian style vegetable dish with lentils, basmati rice,pickle, papadam and raita

 

Everyday Entrees

 

Salmon Fillet – Citrus and pepper rub

 

Chicken Breast – Roast garlic and herbs

 

Flat Iron Steak – Pepper and herbs

 

Pork Chop – Caramelized onions and apple sauce

 

Sides

CORN AND VEGETABLE SUCCOTASH

 

BAKED POTATO

Sour cream, bacon, chives

 

SAUTÉED BEANS

With bacon

 

WHIPPED POTATOES

 

FRAGRANT BASMATI PILAF

 

STEAMED BROCCOLI

 

Chimichurri,BBQ Sauce, Peppercorn, Roasted Garlic and Tomato Tapenade, Béarnaise sauces

 

Desserts

 

VANILLA CREME BRÛLÉE

 

MALTED CHOCOLATE HAZELNUT CAKE

Warm chocolate sauce

 

CARNIVAL MELTING CHOCOLATE CAKE

 

COFFEE CREAM CAKE

Espresso sabayon, oats crumble

 

FRESH TROPICAL FRUIT PLATE

 

CHEESE PLATE

 

SELECTION OF ICE CREAMS

 

 

Night 4 – American Table

 

B E E F C A R PA C C I O

Shaved parmesan, lemon vinaigrette

 

F L AT B R E A D

BBQ chicken, Monterrey jack cheese

 

C A P R E S E S A L A D

Tomato and fresh mozzarella balsamico, virgin olive oil, basil

 

M A N G O C R E A M

Iced mango soup, fresh ginger

 

S H R I M P C O C K TA I L

Traditional cocktail sauce

 

S T E A M E D M U S S E L S

Garlic toast

 

B A K E D O N I O N S O U P

Swiss, Parmesan cheese

 

V I N E R I P E N E D T O M AT O E S A N D C H O P P E D L E T T U C E

Choice of dressing

 

K A L E O R R O M A I N E C A E S A R S A L A D

House made dressing, shaved Parmesan

 

F R O G L E G S , P R O V E N C A L E GARLIC B U T T E R

Warm brioche

 

Entrees

 

I C O T TA R AV I O L I

Arugula, tomato cream

 

T I G E R S H R I M P C R E O L E

Tropical tomatoes, peppers, onions

 

C O R N M E A L C R U S T E D C H I C K E N B R E A S T

Black bean, corn, tomato

 

P R I M E R I B

Grilled onion ring, red wine sauce

 

C I N N A M O N P U M P K I N C H E E S E P I E

Squash, yam, cheddar

 

F E AT U R E D V E G E TA R I A N

Indian style vegetable dish with lentils, basmati rice, pickle, papadam and rice

 

Port of Call Menu - Nassau

 

C A R I B B E A N P E P P E R S T E A K

Tender strips of marinated steak, peppers, red onions and pineapple. Served with fried plantains

 

C O N C H F R I T T E R S

Minced conch with diced vegetables and local spices in a spicy fritter. Served with a tropical fruit salsa

 

Everyday Entrees

 

Salmon Fillet – Citrus and pepper rub

 

Chicken Breast – Roast garlic and herbs

 

Flat Iron Steak – Pepper and herbs

 

Pork Chop – Caramelized onions and apple sauce

 

Sides

 

CORN AND VEGETABLE SUCCOTASH

 

BAKED POTATO

Sour cream, bacon, chives

 

SAUTÉED BEANS

With bacon

 

WHIPPED POTATOES

 

FRAGRANT BASMATI PILAF

 

STEAMED BROCCOLI

 

Chimichurri,BBQ Sauce, Peppercorn, Roasted Garlic and Tomato Tapenade, Béarnaise sauces

 

Desserts

 

C A R R O T C A K E

Candied ginger

 

C A R N I VA L M E LT I N G C H O C O L AT E C A K E

 

B A N A N A - W H I T E C H O C O L AT E B R E A D P U D D I N G

 

O V E N R O A S T E D A P P L E

Orange juice, raisins, hazelnut

 

F R E S H T R O P I C A L F R U I T P L AT E

 

C H E E S E P L AT E

 

S E L E C T I O N O F I C E C R E A M S

 

P I E A L A M O D E

Vanilla ice cream

 

 

Night 5 – American Table

 

FR I E D C A L A M A R I

Zesty tomato sauce, lemon aioli

 

F L AT B R E A D

Pear, walnut, blue cheese

 

C R E A M O F R I P E N E D T O M AT O E SOUP

Herb croutons

 

S T R AW B E R RY B I S Q U E

Chilled strawberry soup, fresh mint

 

S H R I M P C O C K TA I L

Traditional cocktail sauce

 

S M O K E D C H I C K E N Q U E S A D I L L A

Guacamole, tomato, cilantro salsa

 

C O R N C H O W D E R M A RY L A N D

Potatoes, oregano, cream

 

H E A RT O F L E T T U C E

Tomato vinaigrette, cheese croutons

 

K A L E O R R O M A I N E C A E S A R S A L A D

House made dressing, shaved parmesan

 

Entrees

 

C U R E D S A L M O N , C A N D I E D T O M AT O

Dill cream, grapes, lemon dressing

 

B AT T E R - F R I E D S H R I M P

Tangy sweet and sour sauce, scallion, garlic and shrimp fried rice

 

R O A S T E D C H I C K E N

Herbed sausage stuffing

 

H O N E Y G L A Z E D P O R K L O I N

Carrot cinnamon puree

 

B R A I S E D B E E F B R I S K E T

Corn pudding, roasted root vegetables

 

V E G E TA B L E L A S A G N A

Spinach, mushroom, basil, mozzarella

 

F E AT U R E D V E G E TA R I A N

Indian style vegetable dish with lentils

 

Everyday Entrees

 

Salmon Fillet – Citrus and pepper rub

 

Chicken Breast – Roast garlic and herbs

 

Flat Iron Steak – Pepper and herbs

 

Pork Chop – Caramelized onions and apple sauce

 

Sides

 

CORN AND VEGETABLE SUCCOTASH

 

BAKED POTATO

Sour cream, bacon, chives

 

SAUTÉED BEANS

With bacon

 

WHIPPED POTATOES

 

FRAGRANT BASMATI PILAF

 

STEAMED BROCCOLI

 

Chimichurri,BBQ Sauce, Peppercorn, Roasted Garlic and Tomato Tapenade, Béarnaise sauces

 

Port of Call Menu - Grand Turk

 

P E S C A D O A S A D O C U B I E R T O C O N T O S T O N E S

Sweet and savory with a satisfying crunch, the fish fillet is covered in a house made mixture of plantains and breadcrumbs and lightly fried, served alongside black bean and corn.

 

C H I C K E N PA S T E L I T O S

Warm and flaky pockets of pastry, filled with traditionally seasoned

shredded chicken breast.

 

Desserts

 

ST I C K Y T O F F E E B R I O C H E

Strawberry and vanilla sauce

 

C A R N I VA L M E LT I N G C H O C O L AT E C A K E

 

S ' M O R E S PA R FA I T

Dark chocolate cake, graham cracker mousse, milk chocolate, toasted marshmallow

 

M A N G O C R E A M C A K E

Fresh fruit salsa, mint

 

F R E S H T R O P I C A L F R U I T P L AT E

 

C H E E S E P L AT E

 

S E L E C T I O N O F I C E C R E AM

 

 

Night 6 – American Feast (Second Elegant Night)

 

SHRIMP COCKTAIL

Traditional cocktail sauce

 

CHESAPEAKE CRAB CAKE

Herb remoulade

 

STUFFED MUSHROOMS

Spinach, romano cheese, fine herbs

 

NEW ENGLAND CLAM CHOWDER

Potatoes, little necks

 

PASTA E FAGIOLI

Beans, bacon, tomato

 

FOUR SEASON SALAD

Lettuce, corn, cucumber, tomato

 

KALE OR ROMAINE CAESAR SALAD

House made dressing, shaved parmesan

 

Entrees

 

FUSILLI, MUSHROOM CREAM

Spiral pasta, mushroom, aged parmesan

 

TERIYAKI SALMON FILLET

Sesame rice cake, vegetable medley

 

GRILLED JUMBO SHRIMP

Marinara sauce, mustard potatoes

 

*DUALOF FILET MIGNON AND SHORT RIB

String beans, red wine sauce

 

SPANAKOPITA AND STUFFED BELL PEPPERS

Greek pie with layers of phyllo dough, spinach, tomatoes feta cheese, couscous stuffed peppers

 

FEATURED VEGETARIAN

Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita

 

Everyday Entrees

 

SEA BASS F I L L E T

 

C H I C K E N B R E A S T

Roast garlic and herbs

 

F L AT I R O N S T E A K

Pepper, herbs

 

P O R K C H O P

Caramelized onions, stewed apple

 

Chimichurri, BBQ Sauce, Béarnaise,

Peppercorn, Roasted Garlic and Tomato Tapenade sauces

 

Sides

 

B R O C C O L I , C A R R O T S A N D P E A R L O N I O N S

 

R ATAT O U I L L E

 

B A K E D P O TAT O

Sour cream, bacon, chive

 

M A C N C H E E S E , B A C O N

 

F R E N C H F R I E S

 

C R E A M E D S P I N A C H

 

Desserts

AMARETTO CAKE

Almond flavored chocolate cake

 

GRAND MARNIER SOUFFLÉ

Orange crème anglaise

 

CARNIVAL MELTING CHOCOLATE CAKE

 

KEY LIME MOUSSE

 

Pie A La Mode for the table

 

 

Night 7 – American Table

 

B A K E D M E AT B A L L S

Smokey tomato sauce

 

F L AT B R E A D

Caramelized onions, mushroom, ricotta

 

F R I E D S H R I M P

Roasted red pepper remoulade

 

A S PA R A G U S V I C H Y S S O I S E

Chilled asparagus and potato soup

 

S H R I M P C O C K TA I L

Traditional cocktail sauce

 

R O A S T E D P U M P K I N S O U P

Crouton, cream

 

B E E F A N D B A R L E Y S O U P

Root vegetables

 

M I X E D G R E E N S

Tomato, cucumber and carrots

 

K A L E O R R O M A I N E C A E S A R S A L A D

House made dressing, shaved parmesan

 

E S C A R G O T S B O U R G U I G N O N N E

Burgundy snails, garlic butter

 

Entrees

 

BE E F L A S A G N A

Spinach, basil, mozzarella

 

C H I C K E N M I L A N E S E

Charred lemon

 

P E N N E M A R I S C O S

Shrimp, calamari, scallops, mussels, lobster cream

 

B R A I S E D S H O R T R I B S

Potato and pea gratin, red wine sauce

 

C O R N , C H I L I , Q U I N O A B A K E D T O M AT O

Potato jalapeño croqueta, cheese sauce, leek hash

 

F E AT U R E D V E G E TA R I A N

Indian style vegetable dish with lentils, basmati rice, pickle, papadam and raita

 

Port of Call Menu - Nassau

 

Crab and Lime Soup

 

Junkanoo Chicken and Shrimp Pepper Pot

 

Everyday Entrees

 

S A L M O N F I L L E T

Citrus and pepper rub

 

C H I C K E N B R E A S T

Roast garlic and herbs

 

F L AT I R O N S T E A K

Pepper, herbs

 

P O R K C H O P

Caramelized onions, stewed apple

 

Chimichurri, BBQ Sauce, Béarnaise,

Peppercorn, Roasted Garlic and Tomato Tapenade sauces

 

Sides

B R O C C O L I , C A R R O T S A N D P E A R L O N I O N S

 

R ATAT O U I L L E

 

B A K E D P O TAT O

Sour cream, bacon, chive

 

M A C N C H E E S E , B A C O N

 

F R E N C H F R I E S

 

C R E A M E D S P I N A C H

 

Desserts

 

B I T T E R A N D B L A N C

warm dark and white chocolate bread pudding, hot vanilla sauce

 

C A R N I VA L M E LT I N G C H O C O L AT E C A K E

 

O R A N G E R O S E M A RY C A K E

Ginger poached cranberries

 

D O U B L E R O A S T E D P I N E A P P L E

Pinacolada marmelade

 

F R E S H T R O P I C A L F R U I T P L AT E

 

C H E E S E P L AT E

 

S E L E C T I O N O F I C E C R E A M S

 

PIE A LA MODE - APPLE

 

 

American Table Kids’ Menu

 

CHICKEN NOODLE SOUP

HAMBURGER

CHEESE BURGER

HOT DOG

CHICKEN NUGGETS

CHEESE PIZZA

PEPPERONI PIZZA

PEANUT BUTTER & JELLY SANDWICHES

SPAGHETTI WITH TOMATO SAUCE

FRENCH FRIES

FRESH VEGGIES

R O A S T C H I C K E N

F R I E D F I S H F I N G E R S

BANANA SPLIT

ASSORTED COOKIES

FRESH FRUIT COCKTAIL

ICE CREAM

JELLO

Thank you very much for taking the time to post this information. I have enjoyed reading these menus!

Thanks for posting. I look forward to trying the new menus one day. While I had a few favorites, I did get tired of the old menus. Just to eat something different is one of the reasons we are trying Royal Caribbean instead this year.

Thank you for taking the time to do this. Do he say when this will go fleet wide?

Thanks so much for posting. We'll be on the Breeze in 60 days and cannot wait to try some new food. Getting tired of the same menu for 11 years.

Thanks for posting!!

Thank you SO MUCH for posting these. I could have grabbed them off John's board but I'm too lazy! This is da bomb and I cannot wait to try them!!

Thanks so much for taking the time to organize and post these!

Outstanding!! I am very excited about the new menus. Every night has some new item I can't wait to order.

 

Really excited to see some of those items listed and wasn't expecting it! I could eat Beef Carpaccio every night, excited to see it on the menu!

 

We leave on the Breeze on the 14th (OMG 10 days!!!!) and I will report back on what I think.

:0 No Escargot!!

*Edit* I looked up Escargot in my browser searcher (Ctrl. + 4) and it didn't find it, which is why I posted that. But searching over it again, I found it spaced apart. I am happy now.

Edited March 5, 2015 by FuturzMinion

Thanks for taking the time to post the new menus, very easy to read :) .

Thank you so much for posting this! I'm sure that took a ton of time, but it is so nice to have all the menus in one place. Thank you so much for doing that!

Thank you!

TY for taking the time to organize and post the menus. Looking forward to trying it in the future.:)

Thank you! These menus look fabulous!

Thank you for posting! It all sounds so good. Do you know if these menus are for the most part the same for the glory?

These are so much better than before. If these stick around in some form until next year I'll be one happy customer

Looks exactly like the one we had two weeks ago. It was a great experience.

Thanks for posting! We enjoyed these menus on the Liberty last year, and for the life of me, I can't understand why some people are upset over them. Most of the old favorites are still available.

I know they will be rolling out the new menus to all ships, but do we know for a fact that the menus John posted for the Breeze are the exact same menus that will be rolled out? Just curious. I know he posted these each day, has anyone confirmed that these are the final menus that will be rolled out?

I am so excited about these menus and hope that they are available for my Pride sailing!

We had these menus on Liberty in September and loved them. I wish these menus were available now on all ships. As another poster mentioned, I don't understand why people don't like these. The new menus are so much better than the old ones.

Thank you very much now to hope the Valor has them in May ugh lol

Thanks for sharing these! If I could change one thing about my Pride cruise (2/22/15), it would have been to be able to try the new menus.

 

Also, at one point, I thought they were serving certain appetizers “for the table” style, but then they went back to just serving everything individually. Can anyone clarify on that?