Caribbean Princess.....who has the menus??

We are sailing March 21st out of San Juan the Classic Caribbean route:

Leave San Juan, St Thomas, Tortola, Antigua, St Lucia, Barbados, sea day , and thenback to San Juan.

 

I am trying to figure out a few things:

 

What dinner opts are each night?

 

When formal nights are?

 

When Lobster night is?

 

Thanks

really no one has menus for this ship???

I can try to answer your question from memory (we were on this trip the beginning of Nov.)

 

Formal nights are St. Thomas (Mon.) & Barbados (Fri.). Lobster was the 2nd formal night.

 

We ate at the Crown on Tues. night (our anniversary) which was French Carib. night.

 

On the 2nd formal night our waiter also offered us escargot which was not on the menu.

 

Have a great trip, wish we were going again soon.

Ok thank you so much. Ok they do lobster on formal night? Thats good to know b/c we usually only do one formal night. Im not sure if thats the plan this time, but good to know incase.

 

Do you know if they do special midnight galas etc like royal? If so when they are?

 

Do you know if they do special midnight galas etc like royal? If so when they are?

No they do not.

I lifted these from another thread. They are for Caribbean princess - They were pretty much true to form on a recent Crown Cruise

 

Originally Posted by kimchee1212

I looked at pictures of a recent Sapphire Princess cruise to Mexico, and assuming that the menus are the same for all destinations, I typed up the new menus.

 

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Always Available

 

Pasta Shells in Marinara Sauce with Broccoli, Capers, and Olives with Wok-Friend Chicken Strips

Fettuccine Alfredo

Shrimp Cocktail

Caesar Salad

Seared Salmon Cutlet

Broiled Chicken Breast

Grilled Beef Filet Medallions

Artisan Cheeses with Walnut Bread and Grapes

Sweet and Nutritious Fruits

 

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Sailaway Dinner

 

Appetizers

Lobster and Seafood Pate, Dill-Mustard Sauces

Melon Trio with Port and Mint

Crispy Hand-Rolled Vegetable Spring Rolls

 

Soups and Salads

Tortellini and Spinach Soup with Parmesan Sprinkle

Creamy Porcini Mushroom Soup

Frozen Rum-Infested Pina Colada Soup, Pineapple DOts

Watercress, Red Radish, and Iceberg Lettuce

 

Entrees

Pan-Fried Barramundi

Cajun Spiced Crawfish Crockpot with Black Mussels and Tomatoes

Hawaiian Luau Pork with Apricot Drippings

Slow-Roasted 5 Star Prime Rib of Beef

Slow-Cooked Texas Chili with Sour Cream

Moroccan Vegetable Ragout with Pita Bread and Red Oak Leaf Salad

 

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Captain’s Welcome Dinner

 

Appetizers

Smoked Barbarie Duck Breast with Cassis Vinaigrette

Grapefruit and Kiwi

Crabmeat Quiche with Roasted Chili Mayonnaise

 

Soups and Salads

Herbed Chicken and Wonton Soup, Spring Onions

Creamy Asparagus Soup, with Salmon Dumplings

Chilled Yogurt and Tamarind Soup, Lemon Zest

Butter Lettuce, Curly Endive, Radicchio, and Arugula

 

Entrees

Skillet-Fried Halibut with Swiss Chard

Sauteed Shrimp Newburg with Shellfish Cream

Roasted Cornish Game Hen with Mushroom and Potato Ragout

Grilled Mignons of Beef Tenderloin with Madeira-Truffle Demi-Glace

Pork Roast with Crackling and Homemade Apple Sauce

Vegetable Fritters on Paprika Cream Sauce

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Italian Dinner

 

Appetizers

Herb and Sea Salt Marinated Seafood Antipasto, Lemon Mayonnaise

Dry-Cured San Daniele Ham with Sweet Cantaloupe Melon

Eggplant Parmigiana with Basil-Tomato Sauce

 

Soups and Salads

Pasta e Fagioli Red Bean Soup Dusted with parsley Parmesean

Rustic Vegetbale minestrone, Pesto Crouton

Nippy Peach Soup with Sparkling Prosecco

Mixed Greens and Baby Spinach with Crisp Bacon Bits

 

Entrees

Sauteed Saltimbocca of Turbot with Parma Ham and Sage

 

Gamberi alla Fra Diavolo

(Flambeed Scampi in Hot and Fiery Marinara Sauce with Pearl Rice)

 

Classic Veal Scaloppine in Marsala Sauce

 

Brasato di Manzo al Barolo

(Beef Pot Roast Braised in Barolo Wine)

 

Pan-Fried Breaded Chicken Cutlet with Mushroom and Fontina Melt

 

Baked Zucchini with Ceese and Onion Stuffing

 

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French & Mediterranean Dinner

 

Appetizers

Mesquite Smoked Chicken Breast

Fruit Kebabs with Lavender-Honey Cream

Escargots Bourguignon Glazed with Garlic-Herb Butter

 

 

Soups and Salads

French Onion Soup Sealed with Cheese Crouton

Roasted Pumpkin and Turnip Cream Soup with Basil

Ice-Cold Cucumber Soup with Mint, Browned Almonds

Mesclun Greens, Daikon Radish Juliennes and Baby Tomatoes

 

Entrees

Fried Orange Roughy on Griddled Fennel with Pernod Cream Sauce

Sauteed Provencale-Style Frogs’ Legs with Garlic and Parsley Sauce

Roasted Duck a l’Orange

Cordon Bleu-Style Veal Scaloppine with Swiss Cheese and Ham

Beef and Andouille Sausage Jambalaya

Leek and Ricotta Cheese Tart

 

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Chef’s Dinner Menu

 

Course One

Quail and Venison Saddle Terrine, Gingered Red Onion Compote, Mesclun Salad

Twice Baked Goat’s Cheese Souffle, Garlic Sabayon

 

Course Two

Mushroom Cream Soup, Madeira-Marinated Sun-Blushed Tomatoes

Boston Lettuce Tossed in Shallot Dressing

 

Course Three

Strawberry and Thyme Infused Lemon Sorbet, Thyme Sprig

 

Course Four

Griddled Seabass on Braised Belgian Endive

Poached Alaskan King Crab Legs with Drawn Butter

Seared Pork Tenderloin with Cocoa Spice Rub, Natural Jus

Herb-Roasted Pink Rack of Superior Lamb

 

Course Five

English Stilton with Crisp Leek Hay

Menage a Trois

 

Chilled Mini Rasberry Panna Cotta

(Tiny Gateau Opera, Honey-Hazelnut Semifreddo with Nutella Twist)

 

Course Six

Coffee or Tea with homemade Mignardises

 

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Captain’s Gala Dinner

 

Appetizers

Crab, Scallop, and Shrimp Salad

Vegetable Pate with Baby Greens

Asparagus with Tomato and Italian Bacon

 

Soups and Salads

Chicken and Vegetables in Fortified Broth

Roasted Tomato Cream Soup, Brioche Croutons

Ice-Cold Peach and Mango Smoothie with Dried Apricots

Belgian Endive, Boston Lettuce and Tomato

 

Entrees

Pan-Fried Filet of Rockfish

Broiled Lobster Tail and King Prawns with Lemon Butter

Roasted Pheasant in Pan Juices with Carmaelized Shallots

Beef Tenderloin Wellington

Red Wine Braised Beef Short Ribs

Baked Crepes with Roasted Pumpkin and Walnut Mascarpone

 

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Landfall Dinner

 

Appetizers

Poached Seafood and Avocado

Watermelon and Feta Cheese

Creamed Chicken, Sweetbreads, and Mushrooms in Puff Pastry Case

 

Soups and Salads

Philadelphia Pepper Pot Soup

Double Beef Consomme with Mini Choux Buns, Scallions

Chilled Curried Pumpkin Cream Soup

Grilled Vegetables with Chives and Hearts of Romaine Lettuce

 

Entrees

Broiled Freshwater Barramundi

Seared Sea Scallops

Roasted Tom Turkey with All Trimmings

New York Cut Strip Steak with Green Peppercorn Sauce

All-American Meatloaf with Mushroom Gravy and Mashed Potatoes

Eggplant Fritters with Fried Rice

 

 

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