Sample Dining Room Menu?

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#1
Jacksonville, Florida
873 Posts
Joined Nov 2009
I am new to this board, as we are thinking of taking our first cruise later this year on RCCL!

I don't know much about how RCCl operates but was wondering if anyone had any sample menus of what's served on board? It would be most helpful!!

Also, do they have an 'elegany night'? I'm used to Carnival, so don't flame me if this is a stupid question! :P
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#2
A suburb north of Atlanta, GA
4,870 Posts
Joined Mar 2004
Originally posted by ImmortalxKiss
I am new to this board, as we are thinking of taking our first cruise later this year on RCCL!

I don't know much about how RCCl operates but was wondering if anyone had any sample menus of what's served on board? It would be most helpful!!

Also, do they have an 'elegany night'? I'm used to Carnival, so don't flame me if this is a stupid question! :P
Just like Carnival, Royal has 2 "formal" nights on a 7 night cruise. Following are the menus. They are all the same fleet wide.

Night One:
Starter:

Smoke Fish Tapenade – Sweet onions, tangy capers and fresh herbs compliment this fish dish; served with a golden brown crostini
Vidalia Onion Tart – sweet Vidalia onions combined with nutty Gruyere cheese, then baked in a buttery crust, served with leek fondue and saut้ed red peppers
Sopa de Tortilla – Robust Mexican tomato soup garnished with dried julienne tortilla
Hot and Sour Shrimp soup - Spicy, pungent lemongrass-scented seafood broth with cilantro and vegetables
Child Watermelon Gazpacho – A variety of flavors and textures play off beautifully in this soup; garnished with chopped celery and cucumber

Caesar Salad or Spinach Salad

MAIN COURSE
Pan-Fried Pork Medallions - Meaty medallions served with buttery mashed potatoes, broccoli and a savory forest mushroom ragout
Truffled wild mushroom linguini alfredo – White truffle oil enhances the earthiness of the wild mushrooms in this creamy pasta dish.
Slow-Roasted Prime Rib
Grilled Mediterranean Quesadilla – Melted Monterey Jack cheese and vegetables sandwiched in a warm flour tortilla; served with a tomato-cilantro salsa
Pan-seared golden sea bass – Served atop green lentils, green beans, snow peas and verjus beurre blanc
Aloo Gobi Methi– Fenugreek-flavored potato and cauliflower curry served with fragrant basmati rice, pappadams, and tangy riata

DESSERTS
Strawberry Pavlova – Crispy Meringue coated with fresh cream and topped with strawberry compote
Chocolate Cherry Cake – Classic flavor combination in cake; served with a dollop of kirsch cream
Low-fat blueberry and peach cobbler – Spiced with cinnamon and dusted with powder sugar
Sugar-Free chocolate pot de Cr่me – Rich chocolate cream perfumed with a hint of coffee

Night Two
STARTERS

Shrimp Cocktail
Escargot Bourguignonne
Lobster Bisque
Oxtail Broth


MAIN COURSE
Shrimp Ravioli – Bits of shrimp in pasta pillow, served in a creamy coconut-lim lobster sauce, atop wilted spinach and garnished with fried leeks
Grilled Seafood Brochett - A monkfish, scallops, and shrimp kebab, served with potato and cauliflower hash, and a black olive and red bell pepper pesto beurre blanc.
Roasted Duck – A black currant sauce and sweet red cabbage complement the richness of the duck, while golden brown potato croquettes add texture
Sauteed Seasonal Mushrooms – In a blue cheese cream sauce and bohemian dumpling
Potato Curry
– Potatoes, onion and rich, spicy tomato curry served with fragrant basmati rice, pappadams and tangy raita.

DESSERTS
Bittersweet Chocolate Souffle – With each bite, this warm delicacy melts on the tongue to release a hint of lightly bittersweet chocolate served with espresso custard
Double Strawberry Cheesecake – Creamy cheesecake laced with a strawberry swirl; add a dollop of whipped cream, a spoonful of strawberry compote and enjoy
Marinated Cherry Bake – Marinated cherries baked in a light cake served with vanilla sauce
Low-fat Berry Mouse-Light strawberry and blueberry yogurt mousse accompanied by a rich-tasting, low fat vanilla sauce
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

Antipasti – cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms and baked caramelized garlic
Scallop Risotto – Delicate sea scallops enhanced by the charred sweetness of corn, served over a creamy mascarpone risotto
Creamy Roasted Garlic Soup – Mild and fragrant; garnished with rye bread croutons
Strawberry bisque – perfectly chilled soup garnished with a sprig of fragrant mint

Caesar Salad
Insalata Mista – mixed greens, crisp zucchini, sweet red bell peppers and black olives

MAIN COURSE
Rigatoni Pasta – Spicy chorizo , flavorful bell peppers, grilled corn, olive oil basil lend a southwestern twist to this dish
Garlic Tiger Shrimp – reminiscent of classic shrimp scampu, sauted in garlic-herb butter and accompanied by seasonal vegetables
Chicken Marsala – saut้ed chicken scallopine nestled in Marsala mushroom sauce; served with buttery mashed potatoes and fresh veggies
Eggplant and Roma Tomato Bake – Smothered in mozzarella cheese with basil-balsamic syrup drizzle
Kaju Paneer Dhansak – Paneer, fenugreek, tarka dal and pineapple curry served with fragrant basmati rice, pappadams and tangy ratia

DESSERTS
Warm Chocolate Cake – warm chocolate cake complemented by mil 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
Low-Fat angel food cake w/ grand marnier marinated strawberries
Sugar-Free Chocolate mint cake

NIGHT FOUR
STARTERS

Exotic Fruits w/ mojito jelly
Crab and Shrimp Salad – sweet crab meat, surimi and shrimp are served atop mixed lettuce, mango and papaya, and dressed with lime cilantro dressing.
Beef and Veal Tortellaci – Tender pasta filled with Combination of beef and veal, enveloped in a zuchinni and garlic cream
Jalapeno potato soup – this creamy potati soup has a twist of heat and a hint of sour cream for richness
Chicken Consomme – flavorful broth with strips of crepe fettuccine, liberally garnished with chives

Caesar Salad
Seasonal Salad – with cool crisp cucumber and sweet red bell peppers

MAIN COURSE
Parmesan-Crusted Turkey Tenderloin – a savory mustard sage sauce is the perfect foil for the tender parmesan-crusted turkey
Cornmeal-Dusted Tilapia – Slightly crispu fish filet served with a healthy portion of Japanese ratatouille and a wasabi aioli
Slow-Roasted Beef Shoulder Filet – served with decadent mascarpone mashed potatoes and a shiraz reduction
Asparagus and Brie Tart – fresh asparagus and nutty Brie are nestled in a buttery crust – topped with grilled plum tomatoes and arugula salad; red pepper essence and chive oil add a bright touch
Penne Tarantina – a chunky tomato and garlic sauce loaded with plump mussels, shrimp and sweet bay scallops all tossed with al dente pasta
Gobi Ki Sabzi – cauliflower curry with cumin seeds, ginger, peppers and tomatoes served with fragrant basmati rice, pappadams and tangy raita.

DESSERTS
Choca-Chino Trilogy – A Delightful chocolate trio: Sweet Grand Marnier white chocolate mousse, creamy mile chocolate 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 w/ fresh berries

NIGHT FIVE
STARTERS

Papaya, lychee & water chestnut salad – crunchy and slightly sweet, this salad is dressed with a kaffir lime syrup
Smoked Salmon Carpaccio – thinly sliced smoked atlantic salmon served with red oinion, capers and lime.
Breaded Mushrooms – fresh mushrooms are lightly breaded and fried until golden brown, served with tartar sauce
Mulligatawny Soup – Spicy Indian soup with curried chicken, vegetables and rice
Shellfish Saffron Consomme – Delicate broth with baby shrimp and leeks
Chilled orange and banana Soup – sweet citrus and creamy banana complement each other garnished with julienne basil

Caesar Salad
Tomato Salad – Vine ripe tomatoes with sweet red onion and tangy crumbled blue cheese

MAIN COURSE
Asian Duck – Ginger marinated duck glazed with orange hoisin sauce, roasted and served with stir –fried Chinese cabbage and steamed rice
Baked Cheese Cannelloni - Tender ricotta filled pasta in Gruyere-parmesan sauce atop a beef and forest mushroom ragou
Pan-Seared Tilapia – Tender fish served on a potato-leek gratin with corn niblets, snow peas and saffron beurre blanc
Pan-Fried pork medallions – Served with tangy sour cream mashed potatoes, carmelized shallots and a savory port reduction
Wild Mishroom and Goat cheese pizza – Earthy mushrooms, creamy cheese and crispy crust with a balsamic drizzle
Bglai Cauliflower – Cauliflower, potatoes and green pea curry served with fragment basmati rice, pappadams and tangy raita

DESSERTS
Pear Tart Bourdalou – Rich almond custard, topped with sliced pears and baked in a flaky crust
Chocolate Banan Strudel – Bananas and dark chocolate wrapped in thin layers of strudel pasty, then baked until golden brown
White chocolate cheesecake – Creamy and delectable, with a hint of lemon
Low-Fat Mango Mousse – Silky dessert with the sweet subtle taste of fresh mango
Sugar-Free Orange Yogurt Pudding – tangy citrus pudding with bittersweet orange reduction

NIGHT SIX
Starters

Eggplant and Kalamata Olive Tartare – Tomoato Coulis and Garlic crostini
Seafood Salad – Shrimp, scallops and smoked salmon in a brandy cocktail sauce
Creamed wild mushroom in Puff Pastry – A hearty 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 Consomme – Aged port gives this rich broth a depth of flavor and is garnished with a melange of julienne vegetables
Roasted Peach Soup - roasting brings out the sweetness of this stone fruit; strawberries serve as a colorful garnish

Caesar Salad
House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower seeds

MAIN COURSE
Thai BBQ Chicken Breats – The delicate perfume of jasmine rice is enhanced by coconut and lemongrass
New England Bay Scallops and Ziti – Sweet bay scallops, grilled portabella mushrooms and fire-roasted red pepper pesto swirl around the pasta
Fisherman’s Plate - A broiled lobster tail and garlicky shrimp served with broccoli florets
Slow-Roasted Aged Prime Rib – Served with natural au jus, a fluffy baked potato and lightly glazed root vegetables
Greek-Style Vegetarian Moussaka – On a chunky and tomato and oregano sauce
Kabuli Chana – Chickpea curry served with fragrant basmati rice.

DESSERTS
Dessert Sampler – A trio of exquisite and textures on one plate - ie. Chocolate Cake, Cheesecake, and Pana cotta (if I remember correctly)
Cherries Jubilee – Warmed, dark red cherries laced with Kirsch; generously ladled over vanilla ice cream
Low Fat Double Passion Fruit Cheesecake – Low fat cheesecake laced with a passion fruit swirl, served on a bed of mango sauce.
Sugar Free Red Berry Tart – Delicate, flaky pie crust filled with sugar free vanilla pastry cream and fresh red berries

NIGHT SEVEN
STARTERS

Fresh Seasonal Fruits – Laced with passion fruit coulis
House Terrine - The Sweetness of port wine enhances this rich duck pate, waldorf salad is a nice complement
Crab Cake – Meaty crab meat cake atop corn salsa, with tequila-lime sour cream
New England Clam Chowder – More like a rich, creamy stew than a soup, filled with chinke 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 – A hint of cinnamon perfectly enhances the apple flavor

Caesar Salad
Focaccia and Tomato Salad
- Crusty focaccia , bocconcini and ripe tomato slices tossed with fresh basil served family style

MAIN COURSE
Panko-Cilantro Crusted Catch of the Day – Fresh fish filet saut้ed golden and served with basmati rice, cauliflower, spinach and a Cognac-curry sauce
Cheese Tortelloni - Delicate cheese-filled pasta nestled in a light suace of blue cheese and bits of rich-tasting sun-dried tomatoes
Roasted Garlic and herb Rack of Lamb – Saut้ed vegetables, mashed potatoes and a rich Cabernet wine sauce
Pan-fried cauliflower cakes – Fried to a crispy, golden brown and served with saut้ed pimentos, asparagus and cumin-cilantro sour cream.
Slow-Roasted Double-Cut Prok Loin Steak – Savory pork loin, served atop a bed of braised lentils with crisp green beans, potato gratin and onion jus
Vegetable Vindaloo – Cauliflower, broccoli, beans, peas, carrots, tomatoes and sweet corn curry served with fragrant basmati rice, papadams, and tangy raita.

DESSERTS
Ivory Chocolate Fondue
– Sweet berries in a white chocolate mousse; a crunchy biscuit is served to add a nice texture.
Apple Pie a la Mode – Slices of spiced Golden Delicious apples baked in a flaky double crust, topped with creamy vanilla ice cream
Dulce de Leche Cheesecake – Sweet cheesecake with swirls of caramel and a hint of coffee
Low-Fat Caramelized pina colada tart – Pinneapple 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
#4
Jacksonville, Florida
873 Posts
Joined Nov 2009
Oh wow, thank you!! Most helpful

and lol at my typo on 'elegant' ..meh
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#5
Jacksonville, Florida
873 Posts
Joined Nov 2009
Another question!

I know Carnival has some menu items that are 'classics' ..so they always have a chicken breast for your entree and warm chocolate melting cake for dessert.

Does RCCL have any of these? I'm not a seafood eater and noticed a lot of entrees that are or contain seafood!
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#6
King of Prussia Pa
248 Posts
Joined Mar 2010
hungry

Frozen pizza ain't cuttin it
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#7
345 Posts
Joined Mar 2009
Originally posted by ImmortalxKiss
Another question!

I know Carnival has some menu items that are 'classics' ..so they always have a chicken breast for your entree and warm chocolate melting cake for dessert.

Does RCCL have any of these? I'm not a seafood eater and noticed a lot of entrees that are or contain seafood!
they always have a grilled chicken breast, sirloin steak, some sort of grilled fish available as well as a Caesar salad (there was another item or two on the always available side of the menu as well, I just don't remember what they were). Vanilla, chocolate, and an ice cream of the day is always available as well as a sugar free ice cream and sorbet for dessert.
#8
Jacksonville, Florida
873 Posts
Joined Nov 2009
Great! Thanks for the response
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#9
Crystal River, FL
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Thanks for posting the menu
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#10
Jacksonville, Florida
873 Posts
Joined Nov 2009
When are the 'traditional dining' times?
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#11
A suburb north of Atlanta, GA
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Joined Mar 2004
Originally posted by ImmortalxKiss
When are the 'traditional dining' times?
Main dining is usually 6:00 or 6:30 and late is usually 8:00 or 8:30 depending on the itinerary. My Time Dining, which is similar to Carnival's Your Time Dining, is from 6:00 until 9:30 PM
#12
Jacksonville, Florida
873 Posts
Joined Nov 2009
Is my time dining offered on all ships?

Sorry so many questions but thanks for taking the time to answer!
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#14
Jacksonville, Florida
873 Posts
Joined Nov 2009
Thanks!
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#15
Ohio
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No big deal - but if you Request "My Time Dinning" they automatically add the tips to your account.
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#16
10 Posts
Joined Jan 2010
I have 2 questions I am hoping someone can answer!

I am a vegatarian. It seems like the options are either some type of mushroom dish or a curry most every night. Tell me that there might be more options! My husband is gonna be upset if I end up ordering off of the kid's menu or just getting a salad most nights.

Also - can anyone give me an idea of what is available in the Windjammer? I haven't been able to locate a menu or options available there. Do they have kid friendly foods there (for my kiddo's..not for me, I usually find tons of options if there is a buffet with veggies, etc)

Thank you!
#17
Jacksonville, Florida
873 Posts
Joined Nov 2009
I'm not a vegetarian ..but I mostly just each chicken! And no seafood, of course.. So I was looking at the menu quite like you were, lol

I would love answers to these questions, too!!

Also, speaking of tips.. Carnival automatically adds $50 a person at the end of the cruise for all of the staff, ect. Does RCCL do this, too?
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#18
A suburb north of Atlanta, GA
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Joined Mar 2004
Originally posted by squirrelmom
I have 2 questions I am hoping someone can answer!

I am a vegatarian. It seems like the options are either some type of mushroom dish or a curry most every night. Tell me that there might be more options! My husband is gonna be upset if I end up ordering off of the kid's menu or just getting a salad most nights.

Also - can anyone give me an idea of what is available in the Windjammer? I haven't been able to locate a menu or options available there. Do they have kid friendly foods there (for my kiddo's..not for me, I usually find tons of options if there is a buffet with veggies, etc)

Thank you!
When you first board, I suggest thet you go to the Dining Room and speak with the Head Waiter. Tell him that you are a vegetarian and ask if they can have more options for you nightly.

The Windjammer is just like any other large buffet. You will find a salad bar with all of the fixings & dressings, freshly cooked/steamed veggies, etc. There is no menu since the food items change daily.

As for the kids, burgers and sandwiches are usually always available.
#19
Jacksonville, Florida
873 Posts
Joined Nov 2009
Thank you!!
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#20
4 Posts
Joined Apr 2011
Originally posted by nanfromatlanta

The Windjammer is just like any other large buffet. You will find a salad bar with all of the fixings & dressings, freshly cooked/steamed veggies, etc. There is no menu since the food items change daily.

I'm hoping nanfromatlanta is still around. What a wealth of information you've provided.

I know this is an old thread but was wondering about the availability of plain (undressed) fruit and vegetables. My gall bladder won't cope with the dishes swimming in oil, fat, cream and cheese.