Century 5 night menu

February 18, 2008

 

Day 1

Appetizers

A Selection of Fruit with Fresh Mint

Shrimp Cocktail

Galantine of Duckling with Lingo berry Cream

Feuillete of Mushrooms in a creamy Herb Sauce

Soups

Cream of Tomato and Fresh Basil,

served with Black Olive Ciabatta Toast

Oriental Vegetable Consommé

Chilled Tangerine and Apple

Salads

Caesar

Romaine Lettuce topped with Fine Julienne and Red Bell Pepper,

Daikon, Young Sprouts and Pumpkin Seeds

Our Homemade Dressings Tonight Are:

Caesar Roquefort Red Wine Vinaigrette Carrot Ginger

 

Entrees

Spaghetti Alla Carbonara

Pasta cooked al dente, tossed with Fresh Cream, Eggs and Parmesan Cheese,

And Crisp Italian Pancetta

Broiled Boneless Fillet of Cape Hake

On a delicate Mandarin Sauce served with Saffron Potatoes

Supreme of Chicken Saltimbocca

Chicken Breast stuffed with Prosciutto and Sage,

Served on a bed of sautéed Spinach with Red Bliss Potato Mash

Veal Piccata Milanese

Presented with a light Lemon Sauce, Saffron Risotto

And braised Endives

Roasted Sliced Sirloin of Grain-Fed Beef

Served to your preference with a Burgundy-Thyme Sauce

Desserts

Crème Brulee

Raspberry Cheesecake

Chocolate Croquant Royale

Pistachio St Honore

Low-Fat Buttermilk Ice Cream with Lychees

No Sugar added Orange Flan Custard

Vanilla, Chocolate, Rum Raisin, Cherry Brandy or No Sugar Added Ice Cream

Guava Sherbet

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

 

Day 2 [formal]

Appetizers

Carpaccio of Roasted Pineapple

Crab Cocktail Nautilus

Warm Montrachet Cheese and Potato Gratin

Gratinated Oysters Rockefeller

 

Soups

Cream of Chicken Dame Blanche

Classic French Onion Soup

Chilled Melon and Mint

Salads

Belgion Endive, Arugala, Pear, Candied Pecans, Shaved Parmesan

Sliced Tomato, Red Onion, Basil and Hearts of Lettuce

Our Homemade Dressing Tonight

French Celebrity Thousand Island Yogurt Pepper

Entrees

Farfalle with Olive and Sun-dried Tomatoes

Bowtie Pasta tossed in a Pesto of olives,

Sun-dried Tomatoes, Fresh Tomatoes and Sherry

Grilled Halibut

Presented on Scalloped Potatoes and Artichoke-Cherry Tomato Medley,

Topped with a creamy Fish veloute, enhanced with Anchovy Tapenade

Gulf Shrimp Marseillaise

Sautéed with a blend of Shallots, Mushrooms, Cognac,

Pernod, Dill and Cream

Roasted Midwestern Pork Loin

Stuffed with Apples and Prunes,

Served with a Calvados flavored natural juice and Pommes Chateau

Tournedos Rossini

A center cut Tenderloin of Beef broiled to perfection,

Topped with truffled Liver Pate, served with Sauce Pergourdine

 

Desserts

Apple Tart Tatin with Caramel Sauce

Exotic Panna Cotta

Cherries Jubilee

Paris Brest

Low fat Mint Sherbet with Lemon

No sugar Added Lemon Tulip with Fresh Fruits

Vanilla, Chocolate, Caramel Pecan, After Eight or No Sugar Added Ice Cream, Coconut and Rum Sherbet

A selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

 

Day 3

Appetizers

Iced Cup of Assorted Fruits with Amaretto

Sliced Tomato with Buffalo Mozzarella and fresh Basil

Escargots a la Bourguignon

Spinach turnover with Emmental Cheese Sauce

 

Soups

Louisiana Gumbo

Mushroom Bisque

Chilled Gazpacho Andalouse

Salads

Red and Green Leaf Lettuce

With Carrots, Red Cabbage, Mushrooms, and Fresh Herbs

Ripe Tomatoes with Italian Parsley, Black Olives and Scallions

Our Homemade Dressing Tonight

Vinaigrette Calypso Creamy Garlic Pineapple Island

 

Entrees

Risotto with Seafood

Arborio Rice cooked in a light Saffron broth with Scallops, Shrimps and Monkfish

Flounder Stuffed with Crabmeat and Crayfish

Served on a Sauce Nantua

Golden Roasted Tender Chicken

Coated with Chicken Glace, Mustard and shallos, served with Spring Onions and

Sautéed Mushroom Caps

Washington State Lamb Shank

Braised Foreshank of Lamb garnished and Pearl Onions, Carrots and Couscous

New York Strip Steak Maitre d’Hotel

Grilled to your preference, served with Maitre D’ Hotel Butter

 

Desserts

Tiramisu

Chocolate Framboisine

Fruit Vacherin

Almond and Orange Blanc Mange

Low-Fat Meli-Melo Sherbert

No sugar added Plum Clafoutis

Vanilla, Chocolate, Honey-Apple, Dark Cherry or No Sugar added ice cream

Kiwi Sherbet

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

Day 4

 

Appetizers

Caribbean Tropical Fruit in a Coconut-Flavored Rum Sauce

Shrimp Cocktail

Pheasant Terrine with dried Cherries, Port Wine Aspic and Sauce Cumberland

Veal Sweetbread with Crisp Potato Pancake

 

Soups

Cream of Asparagus

Petite Marmete “Henry IV”

Chilled Berry and Cumin Yogurt

Salads

Caesar

Tossed Romaine Lettuce, Parmesan Cheese and Croutons

Panache of Crunchy Mixed Greens

Our Homemade Dressings Tonight Are:

Tarragon Red Wine Vinaigrette Caesar Spicy Tomato

Entrees

Gemelli

Tossed with Red Onions, Spinach Leaves, Sun-Dried Tomatoes, Pine Nuts and Golden

California Raisins, served on a light Marsala flavored Vegetable Reduction

Filet of Salmon

Pan-seared, presented on a bed of green Asparagus, topped with a light Orange Flavored

Fish Mousseline

Broiled Lobster Tail

Lobster Tail, flavored with a frothy Tarragon and Shallot Butter, served with Drawn

Butter

Glazed Cornish Game Hen

With Plum and Ginger Compote, roasted Sweet Potatoes and sugar Snap Peas

Prime Rib of Beef

The Finest Cut of roast Beef

Presented with Baked Potato, Natural Juice and Creamed Horseradish

Desserts

Baked Alaska

Irish Coffee Torte with Spirited Whisky Sauce

Venetian Napoleon

Bittersweet Chocolate Cake

Low-Fat orange-Pumpkin Sherbet with Lemon Coulis

No sugar added pastry Cigar

An array of petite Fours, with the Chef’s Compliments

Vanilla, Chocolate, Cinnamon, Blueberry or No sugar Added Ice Cream

Pear and Vanilla Sherbet

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

 

Day 5

Appetizers

Fresh Seasonal Fruit Plate delicately laced with Mango Coulis

Shrimp Cocktail with Two Sauces

Chicken liver Pistachio Parfait

Onion, Beef and Cheese Turnover

 

Soups

The Masters Fish Bisque

Vegetable Consommé with Cellophane Noodles and Mushrooms

Chilled Avocado Soup with Green Chili Salsa

Salads

Iceberg and Romaine Lettuce

Topped with an abundance of Garden Vegetables

A Mixture of Seasonal leaves

With Shoestring Potatoes and Fried Onions

Our Homemade Potatoes and Fried Onions

Our Homemade Dressings Tonight Are:

Vinaigrette Blue Cheese Calypso Raspberry Vinaigrette

 

Entrees

Fettuccini all’Alfredo

Egg Noodles cooked in Chicken Bouillon,

Drained and finished with fresh Cream, Butter, fresh Tomato and Parmesan Cheese

Broiled Fillet of Wahoo

Served with a tropical pineapple Salsa with Citrus Juices, Cilantro and Minced Jalapeno

Chile

Breast of Long Island Duck with a light Lemon Confit

Served with Truffled Potato puree and a bouquet of tender Vegetables

Oven Roasted Rack of Veal

Veal chop deglazed and Calvados, sautéed Apples and Mushrooms

Marinated Tender Beef Tips

Grilled to your preference and served with a trio of sautéed Bell peppers, red Onions, and Green Peppercorns, White Rice and Black Beans

 

Desserts

Ice Parfait with Grand Marnier

Chestnut Raspberry Biscuit

Chocolate Mousse Cake

Warm Apricot Tart

Low-Fat Mango-Lime Yogurt with Raspberry Sauce

No Sugar Added Banana Beignet with rum Sauce

Vanilla, Chocolate, Ginger, Chocolate Chip or No sugar Added Ice Cream

Mixed berry Sherbet

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

Thanks for posting this Jade13! Heading out to Century for a 5 nighter myself in a few weeks.

The above menu varied from our earlier 5 night Century cruise this month. There were some new dishes in the above selection and some of our offerings are missing. For instance...I'm not sure what, but on night 4, I cannot pick out the entree that I had.:rolleyes:

 

Someone posted a menu before we left for our cruise and I checked it the first couple of days to pick out what I would have that evening. It was never the same as the dining room, so I gave up. :( I found it really hard to check the menu once we were seated with our table mates. We were always talking!

Thanks for posting this!

Thanks for posting this.

We found on Galaxy and Century both that the dinner menus were posted outside the entrance to the main dining room prior to the dinner hour so you could peruse it prior to entering the dining room or even earlier in the day if you were in the area. It made it a little easier when the waiter showed up to take your order and you had not had a chance to look at the menu yet. Also you could think if you wanted more than one???:D

We found on Galaxy and Century both that the dinner menus were posted outside the entrance to the main dining room prior to the dinner hour so you could peruse it prior to entering the dining room or even earlier in the day if you were in the area.

 

On Galaxy, the menus for the dining room are also displayed in the buffet area, starting from morning. Maybe that's the case on all X-ships, but I can't remember.

Jade: Thanks for posting this!!!! One of the pitfalls of sailing one line almost exclusively (RCL, in our case) is that you can practically recite the menu. We're looking forward to the variety that X's menu will bring.