please direct me to menus for rccl

i have googled it searched this site someone help me and psot menus or send me the link

 

thanks sooooooooooooooooooo much

Go to the RCI boards and find the "search" function....there are TONS of menus posted...they are the same for every ship!

Enjoy your food porn:rolleyes:

Day 1

 

STARTERS

 

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 sautéed 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

 

Chilled 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 0 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 Crème – Rich chocolate cream perfumed with a hint of coffee

 

 

 

 

 

 

 

 

 

 

Day 2

 

STARTERS

 

Shrimp Cocktail

 

Escargot Bourguignon

 

Lobster Bisque

 

Oxtail Broth

 

MAIN COURSE

 

Shrimp Ravioli – Bits of shrimp in pasta pillow, served in a creamy coconut-lime lobster sauce, atop wilted spinach and garnished with fried leeks

 

Grilled Seafood Brochettes - A monkfish, scallop, 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.

 

 

 

 

 

 

 

 

 

 

 

 

 

Day 3

 

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 scampi, sauteed in garlic-herb butter and accompanied by seasonal vegetables

 

Chicken Marsala – sautéed 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 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

 

Low-Fat angel food cake w/ Grand Marnier marinated strawberries

 

Sugar-Free Chocolate mint cake

 

 

 

 

 

 

 

 

 

 

Day 4

 

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 potato 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 crispy 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

 

 

 

 

Day 5

 

 

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 onion, capers and lime.

 

Bread 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 ragout

 

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 Mushroom 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

 

 

Day 6

 

STARTERS

 

Eggplant and Kalamata Olive Tartare – Tomato 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 0 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 Breast – 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

 

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

 

 

 

 

 

 

 

 

 

Day 7

 

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 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 – 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 sautéed golden and served with basmati rice, cauliflower, spinach and a Cognac-curry sauce

 

Cheese Tortellini - Delicate cheese-filled pasta nestled in a light sauce of blue cheese and bits of rich-tasting sun-dried tomatoes

 

Roasted Garlic and herb Rack of Lamb – Sautéed vegetables, mashed potatoes and a rich Cabernet wine sauce

 

Pan-fried cauliflower cakes – Fried to a crispy, golden brown and served with sautéed pimentos, asparagus and cumin-cilantro sour cream.

 

Slow-Roasted Double-Cut Pork 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 – 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

 

 

Day 8

 

STARTERS

 

Moroccan-Spiced Chicken Salad – Slices of grilled Moroccan spiced chicken breast with eggplant, arugula, shredded carrots, green beans and raisins

 

Shrimp Cocktail

 

Spinach Dip – Warm and creamy, this spinach dip is classic comfort food at its best; served with crispy tortilla chips

 

Cream of Pumpkin – Finished with candied walnuts and a dash of sour cream

 

Onion Soup – Caramelized onions are simmered in rich beef broth, full of flavor, each serving is finished with a

Gruyere toast

 

Chilled Raspberry and Pineapple Soup - A unique combination of sweet, fresh berries blended with pineapple

Caesar Salad

 

MAIN COURSE

 

Shrimp and Mahi Mahi Tempura - Lightly coated in tempura, fried golden and served with stir fried vegetables and chili-lime plum sauce

 

Grilled NY Strip Steak – With a tomato confit stuffed portabella mushroom, fresh green beans, mashed potato and your choice of béarnaise sauce or Gorgonzola butter

 

Tomato, Basil, and Mozzarella Calzone –Baked golden and served with a cherry tomato and garlic confit salsa

 

Rice Biryani – Delicately flavored with saffron and spices, served with pappadams and tangy raita

 

Roasted Turkey – Served with apple bread stuffing, rich cider gravy, creamy rutabaga mash, Brussels sprouts, carrot sticks and tart cranberry sauce

 

Potato Gnocchi – Tossed with ham and garden peas in a cream reduction

 

DESSERTS

 

Chocolate Brownie Sandwich – A dark bittersweet chocolate wedged between layers of rich chocolate brownie

 

Key Lime Pie – tangy, creamy custard with the distinctive flavor of key lime nestled in a flaky pie crust

 

Banana and Crunchy Nut Parfait – Creamy, frozen banana custard in layers of luscious whipped cream finished with caramel-fudge sauce, almonds and macadamia nuts

 

Low-Fat Apple Cake – This wheat cake is topped with apples and served on an almond biscuit

 

Sugar-Free key Lime Pie – tangy, sugar free key lime custard in a flaky pie crust, served with marinated berries

hi thanks for the posting it is helpful to me and lots of others

 

we just like to plan our meals accordingly and see ehat eill be served so if we

 

go to a speciality we know which nite to book

 

i have never heard of food porn

 

there is nothing sexually for me in the food:mad:

thats what foodies call it here in dc. i think its cute but not sexual either.

Does RCI have any items to choose as an option that are offered every night like a chicken breast,potato, shrimp cocktail? I recall years ago they had alternatives that were offered every day that did not change.

i think its cute but not sexual either.

they do. chicken breast, a fish (usually salmon) and a regular steak. Maybe a generic pasta too.

i think its cute but not sexual either.

 

 

it was funny but that guy didnt have a sense of humor...

they do. chicken breast, a fish (usually salmon) and a regular steak. Maybe a generic pasta too.

thanks..good to know, what about shrimp cocktail? (everyday or just once?)

thanks..good to know, what about shrimp cocktail? (everyday or just once?)

 

But if u like seafood check out the scallop risotto and the crab cakes.

Yum

thanks..good to know, what about shrimp cocktail? (everyday or just once?)

I have read that RCI has new menus on some ships, and that Shrimp Cocktail is available every night on the new menu. I think the plan is for all ships to eventually use the new menu, but I don't know the schedule.

I love food porn!! cute name...better than food snob! ha ha ha

 

sea ya all on the sea

judy

I have read that RCI has new menus on some ships, and that Shrimp Cocktail is available every night on the new menu. I think the plan is for all ships to eventually use the new menu, but I don't know the schedule.

Thanks for an update- hadn't heard any recent news.

Still wondering if Carnival will follow the lead and bring back nightly shrimp cocktail.