supper club menus

Hi, Does any one know where I can see a menu for the carnival Legend supper club?

Cruising 8- 16-from NYC

thanx

shirl

This is a menu for 19 Oct 2004 for "Nick and Nora's Supper Club" on the Carnival Miracle.

My wife Derfette had the Veal Chop

And I had the Porterhouse Steak

We both felt it was well worth the additional charge.

Starters

TRIO OF ESCARGOTS

Baked in Brioche, Wrapped in Rice Paper and Classic Bourguignonne

BEEF CARPACCIO

Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese Marinated Mache Lettuce

SUSHI PLATTER

Ahi Tuna, Shrimp and Unagi with Pickled Ginger and Wasabi

ICED RUSSIAN CAVIAR

1 oz. of Sevruga Caviar with Traditional Condiments and Buckwheat Blinis An Extra $29.00 Charge will Apply

SHRIMP COCKTAIL

Colossal Black Tiger Prawns with American Cocktail Sauce

NEW ENGLAND CRAB CAKE On Roasted Pepper Remoulade

LOBSTER BISQUE WITH VINTAGE COGNAC Fleuron and Fresh Cream

BAKED ONION SOUP “LES HALLES”

A Parisian Classic

Salads

CLASSIC CAESAR SALAD

Hearts of Romaine Lettuce, Traditionally Prepared

BABY LEAF SPINACH AND FRESH MUSHROOMS

With blue cheese, warm bacon dressing.

TOSSED GARDEN SALAD

Greens, Radicchio, Tomato Wedges, Purple Onion Rings and Watercress Choice of House, Ranch or Blue Cheese Dressing

Side Dishes

BAKED POTATO WITH TRIMMINGS

SAUTEED MEDLEY OF FRESH MUSHROOMS

YUKON GOLD MASH WITH WASABI HORSERADISH

SPAGHETTI WITH FRESH TOMATO SAUCE

GRILLED FRESH VEGETABLES IN SEASON

CREAMED SPINACH WITH GARLIC

Entrees

Our Steaks Are Hand Selected and Aged for 30 Days to Our Specifications. Carefully Handled and Perfectly Cooked.

BROILED NEW YORK STRIPLOIN STEAK

14 0Z. Of the Favorite Cut for Steak Connoisseurs

CLASSIC PORTERHOUSE STEAK

Combines the Full Flavor of the Strip Loin with the Tenderness of the

'Tenderloin

24 0Z. of the Best from Both Worlds

BROILED FILET MIGNON

9 OZ. for Ihe True gourmet

SURF & TURF

Seared Lobster Tail over Tomato Confit

Grilled Filet: Mignon over Cardamom Braised Carrots, Pumpkin Ravioli

ALASKAN KING CRAB CLAWS

Served Cold, with Drawn Butter and Roasted Pepper Remoulade

CHILEAN SEA BASS

Lobster Nage Braised Sea Bass over Young Spinach and Mango Salad

BROILED LOBSTER TAIL

Served With Drawn Butter

BROILED SUPREME OF FREE RANGE CHICKEN

With Blackberry- Port Wine Reduction

GRILLED LAMB CHOPS

Double-Cut Lamb Chops

Served on Five Bean Cassoulet and Rosemary Jus

BROILED PROVIMI VEAL CHOP

Center- Cut from the Highest Grade Milk-Fed Veal

Sauces Available

THREE PEPPERCORN SAUCE

WILD MUSHROOM SAUCE

SAUCE BEARNAISE

Desserts

WARM FLOURLESS CHOCOLATE CAKE

Served with Homemade Ice Cream

SYMPHONY OF MOUSSES

Dark and White Chocolate, Orange and Mocha

TRIO OF CREME BRULLEE

Served with Sugar Tuiles and phyllo cigar

FRESH FRUITS

Assembly of Tropical Fruits and berries in Season, Served with Homemade Sherbet

SELECTION OF INTERNATIONAL CHEESES

Beverages

FRESHLY BREWED COFFEE

Regular or Decaffeinated

TEA AND HERBAL TEAS

Dessert Wines

QUADY ELECTRA, CALIFORNIA $ 3. 75 WEISSER RIESLING, SOUTH AFRICA $5.75

After Dinner Drinks

GRAHAM'S SIX GRAPE 5.25 Dow's 20 YEAR TAWNY $9.95

Dow' S VINTAGE PORT, '85 $12.95

DE MONTAL ARMAGNAC SPECIAL RESERVE $8.75

HARDY, V. S . a. P . $5.75

HARDY, X. a . $9.50

CLES DES Ducs ARMAGNAC, V. S . a . P. 6.00

PINAR DEL RIO, GAUTIER x.a. 9.95

HENNESSY, X. a . 11.00

MARTELL CORDON BLEU 10.00

HENNESSY PARADIS 35. 00

COURVOISIER X. a. 11.00

REMY MARTIN LOUIS XI I I 95.00

STARTERS

TRIO OF ESCARGOTS

Baked in Brioche, wrapped iin rice paper and

classic Bourguignone

BEEF CARPACCIO

Sliced raw beef tenderloins with shaved parmesan cheese

marinated Mache Lettuce

SHUSHI PLATTER

Ahi Tune, Salmon, Shrim and Unagi with Pickled ginger and Wasabi

ICED RUSSIAN CAVIAR

1oz of Suvruga Cavier with tradional condiments and buckwheat blinis

an Extra $29.00 charge will apply

SHRIMP COCKTAIL

Colossal black tiger prawns with american cockatail sauce

NEW ENGLAND CRAB CAKE

on Roasted pepper Remoulade

LOBSTER BISQUE WITH VINTAGE COGNAC

Fleuron & Fresh cream

BAKED ONION SOUP "LES HALLES"

a parisian Classic

SALADS

CLASSIC CAESAR SALAD

Hearts of Romaine Lettuce, traditionally prepared

BABY LEAF SPINACH AND FRESH MUSHROOMS

with blue cheese , warm bacon dressing

TOSSED GARDEN SALAD

Greens, radicchio, tomato wedges, Purple onion rings and watercress

Choice of House, Ranch, or bleu cheese dressing

SIDE DISHES

Baked Potato with trimmings

Sauteed medley of fresh mushroomsYukon old mash with Wasabi Harseradish

Spaghetti with fresh tomoato sauce

Grilled fresh vegetables in season

Creamed Spinach with garlic

ENTREES

BROILED NEW YORK STRIP LOIN STEAK

14oz of the favorite cut for steak connoisseurs

CLASSIC PORTER HOUSE STEAK

24oz of the best from both worlds

BROILED FILET MIGNON

9ox for the true Gourmet

CHILEAN SEA BASS

Lobster Nage-braised sea bass over young spinac and mango salad

BROILED LOBSTER TAIL

served with drawn butter

BROILED SUPREME OF FREE RANGE CHICKEN

with blackberry port wine reduction

GRILLED LAMB CHOPS

double cut lamb chops

served on five-bean cassoulet and rosemary jus

BROILED PROVIMI VEAL CHOP

center cut from the highest greade milk fed veal

SAUCES AVAILABLE

three-peppercorn sauce

wild mushroom sauce

sauce bearnaise.

2.

CITRUS CHEESECAKE WITH HAZELNUT BUSCUIT

Burnt basmati and Mango Ravioli with almosd and marcarpose jam

WASHINGTON APPLE TARTE TARTIN

served with chocolate and leon balm salad

CHOCOLATE TARTE WITH BITER CHOCOLATE PATE

rasberry & pineapple croquant, tiramisu notre facon

FRESH FRUITS

assembly of tropical fruits and berries in seasonserved with homemade sherbet

SELECTION OF INTERNATIONAL

To all the frequent posters of menus ... can we simply post links to one of the hundreds of other posts with the same information?

Sorry for the snide remark, I just had to get it out ... :D

To all the frequent posters of menus ... can we simply post links to one of the hundreds of other posts with the same information?

Are you talking to me?

To all the frequent posters of menus ... can we simply post links to one of the hundreds of other posts with the same information?:D

I tried doing that it dont work. people want information on their ship they are sailing. They need to know that carnivals menus are fleetwide so if they see a menu for the COnquest its gonna be the same on the glory.

Reading other boards-- like Princess --the menus are different on each ship.

Derf--- that wasnt to you-- im sure it was about all the posts asking about menus.

New people are registering all the time on cruisecritic and not reading the FAQs to learn about searching etc.

Thanks for posting, good information

You know, the board moves so fast, it's hard to find posts - so whats the harm in posting again? :rolleyes:

to learn about searching etc.

What are you trying to put me out of my job?

What are you trying to put me out of my job?

just a tad-- but i like your posts..

Originally Posted by salty dingo

To all the frequent posters of menus ... can we simply post links to one of the hundreds of other posts with the same information?

Salty, that was so rude I hope you only get one lobster on your next cruise and an abundance of crabs

Cruise-a-Lot

 

Salty, that was so rude I hope you only get one lobster on your next cruise and an abundance of crabs

 

Cruise-a-Lot

ROTFLMTO! :D

Salty, that was so rude I hope you only get one lobster on your next cruise and an abundance of crabs

Cruise-a-Lot

If one gets twin lobster tails make sure they come from the same mother.

If I was a lobster I would hightail it out of Maine

To go as fast as possible, especially in fleeing: hightailed out of town.

from

http://www.answers.com/topic/hightail

Maybe Cotton can help me out here. She was on the Conquest last week too and went to the Point.

They offered us a choice of menus. There was another one besides the one posted here several times. I don't remember much about the other one because we all ordered off the normal one.

The other one was a 7 course meal. You picked one of two starters, one of two something else (another starter or soup?), between one of two salad choices, and then I think the last 4 items were automatic. You got them all.

I think this is very new and possibly not in all supper clubs. I hope someone else recently on the Conquest can help. :confused:

The other menu is a tasting menu- it was put in place this year when the menus changed. When you make your reservations you should be asked to look at both menus.. and when you are seated both menus are listed.

You can not order from both -only one.

The both menus are listed on all ships with the Supper clubs

We really need to start a derf Cruise Critic cruise!! What a trip!

We really need to start a derf Cruise Critic cruise!! What a trip!

As you probabbly don't know I am a shy intoverted person in person. Derfette is the outgoing better half.

I am a regular jekyll and hyde and I do hide.