Here are Carnival's (partial) 3-day dinner menus!

[MichelleP]

Just got back yesterday from a three-day on the Fascination... here's the dinner menu as far as I can remember. I went through and looked at menus posted on webshots for the descriptions of the items. Again, this is how I remember it, so I know I'm leaving several things out and one or two items may be misplaced, but I think it's more or less correct.

 

Notice that they served lobster and prime rib on the first night, which was casual. I was surprised by this also, but I assure you it's true!

 

Day 1

 

Mississippi Delta Prawns

With American and French Cocktail Sauces

 

Strawberry Bisque

Chilled Creamy Strawberry Soup with Fresh Mint

 

West Indian Roasted Pumpkin Soup

Gently Roasted in the Oven, Blended with Chicken Broth and a Touch of Cream

 

Gazpacho Andalouse

Chilled Tomato Broth with Diced Plum Tomatoes, Peppers, Cucumbers, and Mediterranean Herbs

 

Mixed Garden and Field Greens

Tomatoes, Cucumbers and Carrots with Choice of Dressing

 

Farfalle with Smoked Turkey Tenderloin and Green Asparagus Tips

Bell Pepper Confetti and Freshly Grated Parmesan Cheese

 

Broiled Lobster Tail with Melted Butter

Porcini Mushroom Risotto and Broccoli Florets

 

Tamarind-Rubbed, Tender Roasted Prime Rib of American Beef au Jus

Baked Potato with Traditional Toppings

 

Bourbon and Honey Glazed Roasted Spring Chicken

Corn and Cajun Sausage Dressing, Stewed Tomatoes and Okra, Fried Plantain Chip

 

Grand Marnier Souffle

Served with Orange Vanilla Sauce

 

Tiramisu

Creamy Mascarpone Cheese with Coffee, Sweet Chocolate and Orange Liqueur

 

Day 2 - Formal Night

 

Prosciutto and Melon

Arrangement of Sun-Ripe Melons and Thinly Sliced, Smoked and Aged Italian Ham

 

Escargots Bourguignonne

Burgundy Snails in Garlic Butter with an Infusion of Chablis and Pernod

 

Crema di Funghi Selvatica

Wild Mushroom Cream Soup with Fresh Herbs

 

French Onion Soup

Baked with a Slice of Homemade Bread, Freshly Grated Gruyere and Parmesan Cheese

 

Mixed Garden and Field Greens

Tomatoes, Cucumbers and Carrots with Choice of Dressing

 

Tenderloin of Beef Wellington

Filet of Beef Topped with Mushrooms and Goose Liver Mousse, Delicately Wrapped in Puff Pastry and Oven-Baked. Served with Ginger Carrot Puree and Buttered Broccoli Florets

 

Duet of Australian Lamb

Lamb Loin on Ratatouille with Red Pepper Jus, Lamb Shank Moroccan Style on Couscous

 

Spa Pumpkin Pie

Low Calorie Pumpkin Filling with Cinnamon, Dessert is Prepared with a Sugar Substitute

 

Swedish Almond Chocolate Cake

Rich Chocolate Cake with Minced Almonds and Chocolate Topping

 

 

Day 3

 

Hickory-Smoked Alaskan Salmon

Garnished with Purple Onion Rings, Fresh Dill and Baby Capers

 

Beef and Barley Soup with Diced Root Vegetables

 

Cream of Garden-Fresh Broccoli and Wisconsin Cheddar

 

Asparagus Vichyssoise

Chilled Potato Soup with Asparagus Tips

 

Caesar Salad

Hearts of Romaine Lettuce Tossed with Our Caesar Dressing, Freshly Grated Parmesan Cheese and Herb Croutons

 

Fettuccine Tossed in a Mushroom Cream

Topped with Grilled Chicken Tenderloins, Freshly Grated Parmesan Cheese

 

Oven-Roasted Tom Turkey

Sage and Onion Stuffing, Mashed Yams and Parsnip Puree, Homemade Cranberry Relish

 

Veal Parmigiana

Sauteed Cutlet of Wisconson Milk-Fed Veal Baked with Italian Plum Tomato Sauce and Mozzarella Cheese

 

Grilled Filet Mignon with Oxtail Ragout

 

Madras-Style Vegetable Curry

Vegetarian Entree, served on Cinnamon Rice

 

Apple Pie

 

Baked Alaska