In his own words: Where Service Charge in Specialty Restaurant goes!

[cruise53]

That sounds believable:)

[sasset]

So why are suite guests told the suggested gratuity for the specialty restaurants is $5?

 

So why did Von Staden give one answer here on Cruise Critic, and a contradictory answer in the article the OP referecned?

 

So why would Celebrity be creating so many specialty restaurants on the new ships if they were causing them to lose significant money?

 

If you think about the situation the ONLY conclusion is that Mr. Von staden's comments were misleading.

 

Von Staden did give inconsistent answers. What I get from them is that most, anything more than half, of the $30 goes to the staff. But all of the posted theories as to where the money goes have no basis in fact. The only one weighing in with direct knowledge is Von Staden. Even 100% agreement in opinions as to where the $30 goes, without direct knowledge, doesn't make it fact.

 

That's the point I was trying to make.

[FinelyCruising]

 

So why did Von Staden give one answer here on Cruise Critic, and a contradictory answer in the article the OP referecned?

 

 

We do not know if he was misquoted or his comments were taken out of context in the article.

[JeffCoud]

How can you say that the quality of food in the MDR is the same now as it was 10 years ago when the menus 10 years ago used to include filet mignon, veal chops, rack of lamb, lamb chops, chateaubriand, whole lobster tails, veal marsala, rack of veal, and broiled or baked fish? Those are all gone and now the menus have veal shanks, lamb shanks, beef cheeks, pork belly(fatback), meatballs and tons of pasta and polenta, chicken marsala, breaded and fried veal cordon bleu, pan fried fish. and fattier tougher cuts of meat. It is not a matter of being wowed easier when we were younger. The fact is the current MDR menus contain lesser quality and preparation of meats and other foods.

 

I agree!

[Bobbie John]

Are these menus showing a pattern? Evolution or dilution?

 

 

http://www.timdotson.com/century/menu9.htm 1998 Menus

 

 

http://www.celebrity-century.com/images/menu12.jpg 2004 Menus

 

http://www.thepreismans.com/celebrity_solstice_menus.htm 2010 Menus

 

 

Maybe we could find some more menus?

 

Kel:)

 

By posting these menus, you have confirmed what I said. The 2010 menus from the Preismans are not the current menus. The Prieisman menus are from before July 2010. They are not valid now and include the quality food such as chateaubriand, filet mignon, and osso buco, veal marsala which are no longer on the menus. If you look at the 1998 and 2004 menus they have things like veal scallopini(not fried), lamb chops, veal chops. broiled fish which are no longer on the menus.

 

Lust for life posted the current menus from her 7 night cruise on the Summit July 2010.

Here are the current menus Menu A through G are confirmed as lust for life posted them in July 2010. Menus H through M are pre July 2010 and have yet to be confirmed that they are still valid by those who have cruised since July 2010 on a longer than 7 day cruise.

[Bobbie John]

QUOTE=kelmac;25859220]Are these menus showing a pattern? Evolution or dilution?

 

 

http://www.timdotson.com/century/menu9.htm 1998 Menus

 

 

http://www.celebrity-century.com/images/menu12.jpg 2004 Menus

 

http://www.thepreismans.com/celebrity_solstice_menus.htm 2010 Menus

 

 

Maybe we could find some more menus?

 

Kel:)

 

By posting the menus above, you have confirmed what I said. The 2010 menus from the Preismans are not the current menus. The Prieisman menus are from before July 2010. They are not valid now and included the quality food such as chateaubriand, filet mignon, and osso buco, veal marsala which are no longer on the menus. If you look at the 1998 and 2004 menus they had things like veal scallopini(not fried), veal chops. a lot of broiled and not fried fish which are no longer on the menus except for salmon on the everyday menu.

 

Lust for life posted the current menus below from her 7 night cruise on the Summit July 2010. The Everyday menu is posted first and then Menus A through M.

 

The current menus are below. Menu A through G are confirmed to be valid as lust for life posted them in July 2010. Menus H through M are pre July 2010 and have yet to be confirmed that they are still valid by those who have cruised since July 2010 on a longer than 7 day cruise.

Please note that Menu B has the note at the top that chateaubriand has been replaced with gnocchi with beef cheeks. Menu D has the note that osso buco has been replaced by pork belly( which is fatback) Menu G has the note that Filet mignon has been replaced with French beef stew. You can't tell me that these July replacements are a lesser quality. Host Andy experienced these changes in his BtoB Solstice cruise in July and he posted that the bean counters had gone too far and we agree with him.

 

Celebrity Menus

AVAILABLE-EVERY-DAY MENU ("Classic Dinner Favorites")

 

Appetizers:

__Chilled Jumbo Shrimp Cocktail: with horseradish cocktail sauce

__Escargots a la Bourguignonne: with shallots, garlic, parsley, and Pernod butter

__Celebrity Antipasti Platter: selection of cured meats and artisan cheese, with marinated

olives and roasted red peppers [also on Tuscan Grille menu]

 

Soups:

__Baked French Onion Soup: with herb croutons and melted Gruyere cheese

__Creamy Lobster Bisque: with cognac cream and finely chopped tarragon

 

Salads:

__Caprese Salad: vine-ripe tomatoes layered with buffalo mozzarella and arugula, tossed in extra virgin olive oil and balsamic vinaigrette

__Classic Caesar Salad: crispy hearts of romaine lettuce, with garlic croutons and Parmesan cheese

 

Entrees:

__Broiled Alaskan Salmon: with boiled potatoes and grilled asparagus, served plain or with classic Hollandaise sauce [Called "Fresh," rather than "Broiled," in 2009]

__Herb Marinated Grilled Chicken Breast: with red bliss mashed potatoes, steamed broccoli, honey glazed carrots, and thyme jus

__Grilled New York Sirloin Steak: with loaded baked potato, caramelized shallots, tender green beans, and beurre maitre d'hotel

__Classic Caesar Salad [like the appetizer, but with grilled chicken breast or poached shrimp]

 

Side Dishes:

__Baby Peas

__Steamed Green Beans

__Broccoli

__Rice Pilaf

__Mashed Potatoes

__Loaded Baked Potato with Traditional Toppings

 

Cheeses:

__A Selection of Domestic and Imported Cheeses, served with crackers and biscuits

 

Desserts:

__New York Cheesecake: with fresh homemade berry compote

__Apple Pie a la Mode: one-of-a-kind blend of golden delicious apples in seasoned brown sugar, baked in a crispy dough

__Creme Brulee: delightfully balanced vanilla-infused custard, with caramelized sugar topping

 

----------------------------------

 

MENU A

 

Appetizers:

__Tropical Fruit Medley: hand-carved exotic tropical fruits, topped with lychee nut and maraschino cherry

__Chilled San Francisco Crab Louis: a composed blend of delicate blue crab claw meat, served over fresh avocado

__Tender Roasted Red Beets: roasted red beets topped with feta cheese and sherry vinaigrette, served with teardrop tomatoes and mixed greens

__Baked Farm Goat Cheese Tart: savory goat cheese tart, served warm with roasted red peppers and aged balsamic syrup

 

Soups:

__Wild Forest Mushroom Cappuccino (a Taste of Celebrity Summit's "Normandie" Restaurant): with porcini mushroom dust

__Angus Beef Consomme: with chiffonade of wild chives and root vegetables

__Chilled Gazpacho Andalouse: with parmesan croutons

 

Salads:

__Belgian Endive and Arugula Salad: with red delicious apples and candied pecans

__Red Pepper and Mesclun Salad: with toasted peanuts, pickled ginger, and fresh cilantro

 

Dressings: Roquefort ... Citrus ... Pinot Noir Vinaigrette ... Lemon

 

Entrees:

__Spaghetti alla Carbonara: rich and creamy pasta topped with crispy pancetta, chopped eggs, shaved parmesan cheese, italian parsley, and roasted garlic

__Herb Crusted Merluza: delicate Spanish white fish served with a tomato rice timbale, grilled zucchini, and ratatouille vinaigrette

__"Grandmother's Style" Coq au Vin: a classic French dish of Burgundy braised chicken with pancetta, mushrooms, and pearl onions, served with pomme mousseline and flaky puff pastry

leaf

__Lamb Shank "Tagine Style": Moroccan-spiced marinated lamb shank, slowly braised with harissa, root vegetables, dried apricots, and raisins, served over a bed of citrus-infused couscous with carrot-mint slaw

__Aged Prime Rib of Beef: coated with our signature rub and roasted to perfection, served with chive and sour cream fork mashed potatoes, sweet glazed baby carrots, green beans, and pan gravy

__Grilled Vegetable Kabob: fresh skewered and grilled seasonal vegetables served with citrus basmati rice, golden raisins, and toasted pine nuts

 

Desserts:

__Creme Brulee: delightfully balanced vanilla-infused custard, with caramelized sugar topping

__Profiterole au Chocolate with Praline Ice Cream: freshly baked cream puff covered with bittersweet chocolate sauce

__Raspberry Cheesecake with Mango Coulis: creamy baked cheesecake with fresh raspberry

__Warm Banana Blueberry Crepe [no sugar added]: served warm with vanilla sauce

 

Ice Cream, Sorbet, Frozen Yogurt:

__IC: Vanilla, Strawberry, Chocolate, Rum Raisin, Cherry Brandy, and (no-sugar-added) Vanilla

__S: Guava

__FY: Vanilla Lychee

 

-----------------------------------

 

MENU B

 

REPLACEMENT AND DELETION IN MID-2010:

__Classic Chateaubriand Brillat-Savarin (entree) replaced by Sauteed Sage Gnocchi With Beef Cheeks

__Tulip Filled with Light Lemon Cream (dessert) deleted

 

Appetizers:

__Grenadine Scented Pineapple: fresh Hawaiian pineapple, paired with honeydew melon and Grenadine, served with raisin salad

__Cold Smoked Atlantic Salmon: with a cucumber dome, herbed cream cheese, toasted bagel chip, and broken salmon caviar cream

__Beef Carpaccio: delicate filet mignon, thinly sliced and layered with Dijon aioli, arugula salad, and Parmesan shavings

__Buffalo Style Frog Legs: dredged in rustic garlic-parsley butter, served with carrot and celery spears and blue cheese dressing [spiced like "buffalo wings"]

 

Soups:

__The Captain's Fish Bisque: with saffron essence and herb croutons

__Vegetable Consomme: with cellophane noodles and mushrooms

__Chilled Tangerine and Granny Smith Apple Soup: topped with Grand Marnier cream

 

Salads:

__Baby Spinach Salad: with bacon bits, chopped eggs, and crispy shallots

__Crisp Romaine Lettuce: with julienne carrots, sliced button mushrooms, chopped radish, and toasted pumpkin seeds

 

Dressings: Shallot Vinaigrette ... Tarragon ... Bacon Ranch ... Citrus Herb

 

Entrees:

__Penne Poulet Aux Truffes: our signature pasta, featuring tender chunks of boneless chicken breast, coated in Chardonnay cream sauce and mixed with basil, spinach, sun-dried tomato, white truffle oil, and grana padana, served over penne pasta with Parmesan crown and herb salad

__BBQ Glazed Chilean Sea Bass: pan-seared sea bass glazed with homemade barbecue sauce, served on sweet yellow corn-chive mashed potatoes with crispy shoestring potatoes, wilted spinach, and horseradish demi

__Quail Delight: roasted California-raised quail, with wild rice and black truffle stuffing, served over braised savoy cabbage, smoked apple-wood bacon, sauteed wild mushrooms, and sage jus

__Roasted Colorado Rack of Lamb: Dijon-crusted rack of lamb, oven roasted to perfection, served with garlic-spiked mashed potatoes, steamed broccoli florettes, cinnamon-glazed baby carrots, and rosemary lamb jus

__Sauteed Sage Gnocchi: with slow-braised beef cheeks, roasted shallots, and tender root vegetables

__Vegetable Paella: paella-style steamed vegetables with Israeli couscous and cilantro aioli crostini

 

Desserts:

__Dark Chocolate Raspberry Truffle Cake: chocolate sponge cake with chambord syrup, finished with a rich ganache

__Tart Tatin with Caramel Sauce: freshly baked caramelized golden apple covered with puff pastry

__Cherries Jubilee with Vanilla Ice Cream: dark sweet cherries cooked in Burgundy wine, flambeed with cherry brandy

 

Ice Cream, Sorbet, Frozen Yogurt:

__IC: Vanilla, Strawberry, Chocolate, Caramel-Pecan, After Eight, and (no-sugar-added) Strawberry

__S: Coconut

__FY: Blueberry

 

---------------------------------

 

MENU C

 

REPLACEMENT IN MID-2010:

__Chicken "Ciao Bella" (Entree) replaced by Chicken "Wellington"

 

Appetizers:

__Ambrosia of Fresh Fruit Cocktail: tropical fruit carpaccio with fresh fruit medley and shaved plum

__Assorted Crostini per Due [a Taste of "Tuscan Grille"]: tomato and basil, olive tapenade, red pepper pesto, sun-dried tomato, arugula, mozzarella, and prosciutto stick

__Classic Vitello Tonnato: chilled roasted veal tenderloin, served thinly sliced with tuna-caper dressing and fresh arugula

__Caribbean Cod Fritters: crispy fried spiced cod fritters with island slaw and plum tomato coulis

 

Soups:

__Asian Consomme: with duck wonton and cabbage

__Cream of Sweet Corn Soup: with spicy chorizo and diced chives

__Traditional Leek and Potato Vicchysoise: with chicken stock and savory cream

 

Salads:

__Seasonal Greens Salad: with cucumbers, carrots, raisins, and balsamic vinaigrette

__Belgian Endive and Fresh Pear Salad: with celery root, dried cranberries, and candied walnuts

 

Dressings: Calypso ... Balsamic Vinaigrette ... Thousand Island ... Creamy Garlic

 

Entrees:

__Grilled Alaskan Halibut Filet: with sauteed Lyonnaise potatoes, caramelized onions, artichoke-tomato ragout, green asparagus, and herb beurre blanc

__Mediterranean Seafood Risotto: golden saffron risotto with a melange of scallops, shrimp, mussels, monkfish, roasted eggplant, and cherry tomato, garnished with Italian parsley

__Chicken "Wellington": delicate all-white-meat chicken breast, baked golden brown, with wild mushroom ragout, glazed green asparagus, grilled pear williams, and black Perigord truffle jus

__Classic Cochon a la Moutarde: tender pan-seared pork medallions, served with dreamy dijon mustard sauce, caramelized pearl onions, braised mushrooms, rice pilaf, sauteed spinach, and carrot flan

__La Francaise Entrecote Café de Paris: pan-seared aged sirloin steak with grilled jumbo green asparagus, pommes allumettes, and herb compound butter

__Lemon Ricotta Ravioli: with sauteed spinach and crunchy parmesan tuile

 

Desserts:

__Tiramisu

__Fondant a la banane

__Biscuit Croustillant with Dark Ganache

__Strawberry Angel Food Cake

 

---------------------------------

 

MENU D

 

REPLACEMENTS IN MID-2010:

__Osso Buco alla Milanese (Entree) replaced by Slow-Roasted Pork Belly Roulade

 

Appetizers:

__Citrus Delight: medley of pink grapefruit, red and green apples, and navel oranges, drizzled with cranberry apple vinaigrette

__Shellfish and Saffron Risotto [a Taste of Infinity's "SS United States"]: jumbo shrimp, scallops with tomato-fennel sauce

__Chicken Liver Parfait: chicken liver pate', crusted in toasted pistachios with micro-herb salad and ruby port reduction

__Oysters Rockefeller: baked oysters topped with creamed spinach and Hollandaise sauce

 

Soups:

__Baked Potato Cream Soup: with potato/garlic cream and sauteed frog legs

__Clarified Chicken Broth: with zucchini noodles and julienne carrots

__Strawberry Soup: topped with lemon zest cream

 

Salads:

__Green Leaf and Iceberg Lettuce: with zucchini, yellow squash, celery, scallions, and teardrop tomatoes

__Radicchio and Watercress Salad: with plum tomatoes and herb vinaigrette

 

Dressings: Walnut Vinaigrette ... Celebrity ... Raspberry Emulsion ... Lemon and Thyme Vinaigrette

 

Entrees:

__Rigatoni Bistecca: Grilled New York Strip Steak, served over rigatoni pasta and tossed with garlic cream sauce, roasted plum tomatoes, fresh arugula and button mushrooms, garnished with gorgonzola crumbles

__Lemon Sole and Shrimp Quenelles: poached lemon sole served on fennel-Pernod puree, julienne of vegetables and pommes tournees, garnished with avruga caviar and saffron and shrimp nage

__Turkey Parmigiano Reggiano: pan-seared turkey breast served over a bed of penne pasta, topped with caramelized black pudding, apple-pear coulis, potato

__Slow-Roasted Pork Belly Roulade: served with caramelized black pudding, apple-pear coulis, potato fondant, and creamy savoy cabbage compote

__Cajun Blackened Ribeye Steak: blackened, aged ribeye, served with "dirty" rice, pineapple-mango salsa, steamed broccoli florets, tobacco onions, and tarragon-citrus bearnaise

__Toasted Israeli Couscous Cake: with asparagus spears, cherry tomatoes, zucchini ribbons, and balsamic beurre blanc

 

Desserts:

__Flambeed Crepes Suzettes: served with Grand Marnier caramel sauce

__Chocolate Marquise: toasted pistachio sauce, a rich texture of dense dark chocolate, flavored with rum

__Coconut Creme Caramel: with crispy curry tuile, served with a thin cookie, dusted with curry powder

__Panna Cotta ala Romana (no sugar added): cooked cream with a hint of orange and lemon, served with raspberry coulis and fresh fruits

 

Ice Cream, Sorbet, Frozen Yogurt:

__IC: Vanilla, Chocolate, Strawberry, Butter Pecan, and (no-sugar-added) Butter Pecan

__S: Lemon Raspberry

__FY: Peach Almond

 

---------------------------------

 

MENU E

 

REPLACEMENTS IN MID-2010:

__Oven-Roasted Tandoori Chicken (Entree) replaced by Oven-Roasted Chicken Saltimbocca

 

Appetizers:

__Feta & Fresh Fruit: feta cheese, ruby red grapefruit, and watermelon, drizzled with mint-lemon oil

__Curried Chicken Salad: composed blend of curried chicken, toasted sweet coconut, mixed greens, and pineapple-raisin salsa

__Vine-Ripened Tomato and Arugula Crostini: with shaved Parmesan, kalamata olives, and balsamic reduction

__Spring Rolls with Sweet Thai Chili Sauce [a Taste of "Silk Harvest"]

 

Soups:

__Cream of Broccoli Soup: scented with lemon oil

__Saffron Shellfish Broth: with scallops, shrimp, mussels, rouille, and fresh herbs

__Chilled Black Cherry Soup: with fresh whipped cream and mint sprig

 

Salads:

__Boston Lettuce and Gorgonzola Salad: with cheese wedges, red grapes, and toasted herb croutons

__Market Fresh Salad: mixed greens, plum tomatoes, cucumbers, red cabbage, and French vinaigrette

 

Dressings: Thousand Island ... Raspberry Vinaigrette ... Carrot-Ginger ... French Vinaigrette

 

Entrees:

__Seafood Fettucine: Pouille Fuisse' "drunken" shrimp, scallops, lobster, calamari, and mussels, served over fettuccine noodles, with basil marinara sauce and grated Parmesan

__Blackened Drum Fish: rubbed with special seasoning, served over coconut rice, with sauteed spinach and pineapple-mint salsa

__Oven Roasted Chicken Saltimbocca: stuffed with prosciutto and mozzarella cheese, paired with sun-dried tomato and olive crostini, Mediterranean vegetables, and lemon-caper sauce

__Mozzarella Meatballs ["JvS" Signature]: premium beef meatballs stuffed with ground turkey, buffalo mozzarella, and Italian sausage, served over linguini and tossed in signature marinara sauce

__Tender Braised Beef Short Ribs: with soft polenta, roasted shallots, steamed green beans, and pan gravy

__Honey and Marjoram Braised Barley: with brunoise of root vegetables, cherry tomatoes, drizzled honey, and marjoram-infused olive oil

 

Desserts:

__Gateau Fromage au Fruit de la Passion

__Pastry Cigar with Dulce de Leche

__Chocolate and Blueberry Chambord Cake

__Cherries Jubilee

 

---------------------------------

 

MENU F

 

Appetizers:

__Batonet of Pears and Apple: over confit braised fruits with aromatic cinnamon-spice dressing

__Traditional Steak Tartar: premium tenderloin beef blended with Dijon mustard, marinated capers, and red onion, served over fresh arugula

__Salmon-Gravlax: cured Atlantic salmon seasoned with fresh dill, topped with red onion-cucumber salad

__Wild Mushroom Vol-Au-Vent: dark truffle cream and demi-glace sauteed mushrooms served in a delicate puff pastry

 

Soups:

__Chicken and Corn Chowder: with roasted yellow corn

__Duck Consomme: with shiitake mushrooms, leeks, and sugar snap peas

__Smooth Green Pea and Mint Soup: with chilled pureed green peas

 

Salads:

__Mediterranean Baby Green Salad: with artichokes, roasted peppers, and grilled zucchini

__Seasonal Mixed Lettuce: with cucumber, chopped hard-boiled eggs, and scallions

 

Dressings: Cream Garlic ... Tarragon ... Lemon Thai ... Thyme and Rosemary Vinaigrette

 

Entrees:

__Barolo Braised Beef Short Rib Lasagna: grain-fed braised beef short rib, layered with caramelized onions, egg noodles, and Wisconsin cheddar cheese, garnished with wilted spinach and topped with Barolo wine sauce

__Momma's Pork Chops: "homestyle" double-coated bone-in pork chops, flash-fried golden brown, served with sweet marshmallow potatoes, sauteed string beans, and zesty cider-raisin sauce

__Lobster Melange: roasted half rock lobster tail, with sauteed jumbo tiger shrimp and bay scallops, served on a bed of lobster risotto, with green asparagus and herb salad

__Mediterranean Style Cornish Game Hen: braised in a saffron, green olive, and ginger broth, served over cumin-infused skin potatoes, glazed carrots, green zucchini, and drizzled with thyme-infused extra virgin olive oil

__Tournedos Rossini ["Celebrity's Signature"]: pan-seared medallions of beef tenderloin, topped with foie gras, morel mushrooms, pearl onions, and black truffle ragout, served with roasted potatoes, sauteed haricots verts, burgundy braised shallots, and sauce perigourdine

__Grilled Eggplant Ratatouille Napoleon: layered eggplant, ratatouille vegetables, and crispy potato chips, served with Parmesan crisp, oregano, and roasted red pepper coulis

 

Desserts:

__Baked Alaska

__Gateau Chocolat Blanc Macadamia

__Roulade au Citron

 

---------------------------------

 

MENU G

 

REPLACEMENTS AND DELETION IN MID-2010:

__Crab & Corn Cake (Appetizer) replaced by Spinach Turnover

__Crispy Duck Confit Tortellini Amuse Bouche (Appetizer) deleted

__Cream of Butternut Squash (Soup) replaced by Roasted Pumpkin Soup

__Goat Cheese and Arugula (Salad) replaced by Green Leaf and Radicchio Lettuces

__Glazed Virginia Ham Steak (Entree) replaced by Veal Cordon Blue

__Petit Filet Mignon (Entree) replaced by Classic French Pot-au-Feu

 

Appetizers:

__Supreme of Chilled Melon Midori: with fresh seasonal melon balls, Midori liqueur, and fresh mint chiffonade

__Warm Goat Cheese Croustillant [a tast of Constellation's "Ocean Liners" Restaurant]: red and yellow sweet bell pepper salad, with olive and parsley pesto

__Roasted Provencal Vegetable Napoleon: layered zucchini, yellow squash, and red peppers, served with cubed feta and oregano vinaigrette

__Spinach Turnover: ricotta and spinach-stuffed puff pastry, with creamy Emmental cheese sauce, black olives, and minced Italian parsley

 

Soups:

__Market Vegetable Minestrone: scented with lemon oil

__Creamy Baked Potato Soup: with smoked bacon and scallions

__Roasted Pumpkin Soup: pureed with butternut squash, anjou pear, and cinnamon

 

Salads:

__Sliced Tomato and Red Onion Salad: with iceberg lettuce and sprinkled lemon pepper

__Green Leaf and Radicchio Lettuces: with radish, smoked bacon, and toasted croutons

 

Dressings: Creamy Mustard ... Lemon-Pepper ... Russian ... Celebrity Vinaigrette

 

Entrees:

__Penne Pasta Quattro Formaggi: delicate four-cheese pasta, blending mozzarella, Parmesan, provolone, and sun-dried tomato fontina with sauteed spinach

__Seared Tuna Steak: prepared Asian style, with sesame-crusted yellow-fin tuna and stir-fried bok choy, bean sprouts, and waterchestnuts, served over steamed jasmine rice, with ginger emulsion, soy syrup, and toasted peanuts

__Oven Roasted Tom Turkey: with the traditional trimmings, including oyster-sage stuffing, string bean gratin, candied sweet potatoes, giblet gravy, and cranberry relish

__Veal Cordon Blue "Our Way": tender veal cutlet, layered with ham, prosciutto, fresh sage, melted provolone cheese, and sun dried tomato, lightly coated and pan fried to perfection, served with baby vegetables, mushroom ragout, and Marsala sauce

__Classic French Pot-au-Feu: slowly braised beef shoulder and succulent root vegetables, served in its own braising broth with fresh horseradish sauce, Dijon mustard, cornichons, and pickled pearl onions

__Vietnamese Yellow Curry with Potatoes: with coconut milk, sauteed carrots, bell peppers, celery root, and snap peas, served over lime-jasmine rice

 

Desserts:

__Sacher Torte with Apricot Compote

__Gratin de Poire

__Marzipan Amaretto Cake

__Cannoli Tutti Frutti

 

-------------------------------------

 

MENU H

 

Appetizers:

__Fresh Papaya, Mango, and Kiwi Cocktail

__Five Spice Crusted Ahi Tuna Carpaccio

__Marinated Bell Pepper and Portobello Mushroom Terrine

__Crispy Sauteed Sweetbread and Potato Pancake Napoleon

 

Soups:

__Oven Roasted Tomato & Garlic Soup

__Cajun Style Seafood Gumbo

__Creamy Chilled Haas Avocado Soup

 

Salads:

__Asian Salad

__Crisp Garden Green Salad

 

Dressings: ?

 

Entrees:

__Ahi Tuna Steak

__Chicken Alfredo

__Canard a l'Orange

__Sirloin Oscar ["JvS Signature"]

__Lamb Chops Provencal

__Golden Baked French Pot Pie

 

Desserts:

__Alsatian Tarte aux Pommes

__Kahlua Cream Pie w/Café Sauce

__Frosty Ice Bombe

__Pineapple Upside Down Cake

 

---------------------------------

 

MENU I

 

 

Appetizers:

__Basket of Caramelized Mango

__Country Style Pate

__Warm Montrachet Goat Cheese & Potato Gratin

__Lump Crab and Smoked Salmon

 

Soups:

__Creamy Shellfish Bisque

__Butternut Squash

__Cucumber Yogurt Soup

 

Salads:

__Panzanella Salad

__Greek Salad

 

Dressings: ?

 

Entrees:

__Celebrity's Signature Flounder

__Mama's Pasta Bolognese

__Honey Roasted Pecan Chicken

__Burgundy Braised Lamb Shank

__Mediterranean Style Aged Sirloin Steak

__Vegetable & Ricotta Cheese Stuffed Conch Shells

 

Desserts:

__Chocolate Chiffon Pie

__Coconut Dacquoise, Passion Mousse

__Warm Cinnamon Apple Crumble a la Mode

__Chiquita Millefeuille

 

--------------------------

 

 

 

MENU J

 

Appetizers:

__Chilled Fresh Fruit

__Tuscan Grille Antipasti Platter

__Marinated Red Snapper Escabeche

__Roasted Vegetables & Goat Cheese Crostini

 

Soups:

__Market Vegetables and Noodles

__Cream of Cauliflower

__Spicy Tropical Gazpacho

 

Salads:

__Mesclun Greens, Cherry Tomatoes, Grapes, and Raisin Salad

__Romaine, Radicchio, and Cucumber Salad

 

Dressings: ?

 

Entrees:

__Rigatoni Prosciutto Crudo

__Orange Roughy Souffle

__Celebrity Shrimp Scampi

__Chicken Chiquita

__Grainfed Boneless Beef Short Rib

__Mediterranean Phyllo Tart

 

Desserts:

__Marbled Cheesecake

__Gateau Framboise-Lychee

__Warm Apricot Pistachio Clafoutis

__Blackberry-Anise Nougat Glace

 

---------------------------------

 

MENU K

 

Appetizers:

__Carpaccio of Melon and Pineapple

__Orange Zest and Citrus-Cured Salmon Rillettes: with radicchio salad

__Pheasant Terrine: dark cherry confit

__Maine Lobster Ravioli: with wilted spinach

 

Soups:

__Cream of Chicken

__Japanese Vegetable Consomme

__Chilled Tropical Fruit

 

Salads:

__Hearts of Lettuce

__Mixed Greens, Julienne of Red Pepper Salad

 

Dressings: ?

 

Entrees:

__Drunken Shrimp Linguine

__Pan Fried Tilapia Indian Style

__Sauteed Muscovy Duck Breast

__Italian Veal Medallions

__Argentinean Steak Churrasco

__Vegetables Wellington

 

Desserts:

__Sweet Strawberry Cake

__Tangy Lemon Curd Tart

__Warm Lava Cake with Vanilla Ice Cream

 

---------------------------------

 

MENU L

 

 

Appetizers:

__Fresh Fruit Minestrone

__Thinly Shaved San Daniele Prosciutto

__Scottish Smoked Salmon and Cheese Ball

__Poached Anjou Pear and Gorgonzola Cheese

 

Soups:

__Cream of Broccoli

__Angus Double Beef Consomme

__Musk Melon

 

Salads:

__Romaine, Frisee, Escarole Lettuce Salad

__Farm Fresh Lettuce, Tomatoes Salad

 

Dressings: ?

 

Entrees:

__Pappardalle con Funghi

__Crispy Grouper

__Blanc de Poulet aux Champignons

__Mushroom Crusted Rack of Colorado Lamb

__Classic French Pot-au-feu

__Gorgonzola & Creamy Spinach, Buffalo Mozzarella

 

Desserts:

__Cocoa Meringue and Brandy Truffle Sauce

__Raspberry Praline Cake

__Bananas Foster

__Café Pot de Crème

 

---------------------------------

 

MENU M

 

Appetizers:

__Shaved Cantaloupe & Honeydew

__Thai Marinated Beef Salad

__Crispy Potato Gnocchi

__Tender Braised Duck Leg

 

Soups:

__Louisiana Gumbo-not good

__Forest Mushroom Broth-not good

__Chilled Tropical Fruit Nage

 

Salads:

__Watercress, Orange & Avocado Salad

__Duo of Baby Mizuna

 

Dressings: ?

 

Entrees:

__Pan Seared Tilapia Filet

__Toasted Orzo Pasta

__Thai Coconut Shrimp

__Osso Buco alla Milanese [on Infinity 12/09] or Veal Schnitzel [on Mercury 11/09]

__Oven Roasted Peppercorn Prime Rib

__Pan Fried Coconut Tofu

 

Desserts:

__Hawaiian Coconut Crème Brulee

__Opera Cake Cacahuete

__Pomme-Myrtille Pithivier

__Paris Meets New York

[Project_gal]

How can you say that the quality of food in the MDR is the same now as it was 10 years ago when the menus 10 years ago used to include filet mignon, veal chops, rack of lamb, lamb chops, chateaubriand, whole lobster tails, veal marsala, rack of veal, and broiled or baked fish? Those are all gone and now the menus have veal shanks, lamb shanks, beef cheeks, pork belly(fatback), meatballs and tons of pasta and polenta, chicken marsala, breaded and fried veal cordon bleu, pan fried fish. and fattier tougher cuts of meat. It is not a matter of being wowed easier when we were younger. The fact is the current MDR menus contain lesser quality and preparation of meats and other foods.

 

Did not cruise 10 years ago, so cannot comment directly but I would suggest that food fashion has changed in that time. Top restaurants in the UK now serve many of the items on your second list. Having always known that the "lesser" cuts of meat are the tastiest, it is annoying to find that these are now so much more expensive and difficult to obtain. Other items you listed, such as pasta and polenta reflect the trend to "healthier" food.

 

Sue

[kelmac]

By posting these menus, you have confirmed what I said. The 2010 menus from the Preismans are not the current menus. The Prieisman menus are from before July 2010. They are not valid now and include the quality food such as chateaubriand, filet mignon, and osso buco, veal marsala which are no longer on the menus. If you look at the 1998 and 2004 menus they have things like veal scallopini(not fried), lamb chops, veal chops. broiled fish which are no longer on the menus.

 

Lust for life posted the current menus from her 7 night cruise on the Summit July 2010.

Here are the current menus Menu A through G are confirmed as lust for life posted them in July 2010. Menus H through M are pre July 2010 and have yet to be confirmed that they are still valid by those who have cruised since July 2010 on a longer than 7 day cruise.

 

They must of changed the menus after my July 4th, 2010 cruise, as the "Prieisman" menus are what I saw. Can't comment on anything after that time. Host Andy, did a Back to back and did mention a menu change on the second week?? (He was on our cruise)

If the new menus are not successful, and people indicate that on their surveys, I'm sure we will see future upgrades.

By the way, I never considered osso buco, veal marsala and veal chops to be a strong menu option.(I love veal, but my wife won't eat it for moral reasons; she's not alone) The lamb chops were hit or miss. Hard to mess up chateaubriand and filet mignon and yes, people do respond well to these two. The old beef Wellington was just nasty stuff.

As long as Celebrity offers small amounts of high quality food, I'm a happy camper.

 

Enjoy!

Kel:)

[80sramfan]

It's just economics and basic human behavior. The cruise lines are not creating these speciality restaurant areas in order to NOT make money off of them. The very notion that they would is of course ludicrous. This is not how cruise lines behave. I doubt alcohol sales alone would justify their existence as the alcohol upsell is not that great....I'm still getting a drink or bottle of wine etc in the MDR, as I would in the speciality restaurant. I am 100% certain they are making $ off the increased charge itself.

 

Jeff

 

What many here don't seem to be able to grasp is the fact that the average alcohol tab in the specialty restaurants is multiples higher than in the main dining room. In the mdr you might have a lower prices bottle of wine or 1 maybe 2 if your lucky drinks. In the specialty restaurants it's not unusual for people to order much more expensive bottles of wine and have several more drinks. I know I've never left a specialty restaurant without at least a $250 tab for two while I doubt I've left the mdr with a bill over $50.

[LauraS]

http://www.avidcruiser.com/2010/08/is-celebrity-downgrading-its-main-dining-room-experience-to-boost-the-bottom-line-in-its-specialty-restaurants/

 

There are accusations in the cruise community that Celebrity Cruises is downgrading the quality of cuisine in its main dining room in order to drive guests to specialty restaurants, where on ships like Celebrity Solstice, cover charges range from $5 per person to $35 per person.

 

On board Celebrity Solstice this week, I put the question to Jacques Van Staden, vice president of culinary operations.

 

“It’s a vicious rumor,” Van Staden told me during an interview in Silk Harvest, where the cover charge for dinner is $25 per person. “The specialty restaurants weren’t designed to drive up revenue. What people don’t realize is that the service charge goes 100 percent to our staff. That’s their gratuities.”

 

So in spite of the mis-information that has been posted here and claimed by the staff onboard to drive up their tips, there is no reason to tip extra in the Celebrity Specialty restaurant. You may of course if you want, but the staff is in fact getting all of the service charge. No one should ever feel guilty by not leaving extra.

 

Hello Everyone:

 

I have heard directly from the PR folks over at Celebrity Cruises. They have shared with me the following information:

"Jacques was quoted as saying that surcharges for dining in our specialty restaurants go entirely toward gratuities for the staff in the venues. But, only a portion of the surcharge goes toward staff gratuities; the surcharges also cover costs."

 

A few of you have said that only a portion goes towards gratuities as well, which makes you correct. Celebrity felt it was important to confirm that information to you.

 

Hope this helps,

 

Laura

[mahdnc]

Laura, thanks alot for the clarification!!

[FinelyCruising]

That settles that. :)

[JeffCoud]

I know I've never left a specialty restaurant without at least a $250 tab for two while I doubt I've left the mdr with a bill over $50.

 

I can't imagine spending that much though! Well, if the alcohol sales increase is that high then economically the specialty restaurant would work, certainly the Murano type concept. Would it work for the QSine or Silk Harvest type place, I wonder? I could see less alcohol sales certainly in Silk Harvest. Probably would work for Tuscan Grille. Although, americans drink far less every year, has been a trend over the past 30 years. You could be right perhaps!

[leyla]

I have one question and that is: can someone tell me where the food is cooked destined for the specialty restaurants? Is it all in the same kitchen or is it in a totally different kitchen just for specialty restaurants? If there is only one area that cooks all the food served onboard then I would think that it would be reasonable for the cover charge to be split say 75/25 (bigger portion for the waitstaff everywhere including specialty restaurant and 25% for extra food cost. This would, in my opinion, would be okay and then left up to everyone to tip extra for above and beyond service.

 

I have noticed that in the MDR not too many folks order wine; at least i've noticed this in all the cruises I have taken. My husband and I always order wine with dinner no matter where we eat. If we dine in a specialty restaurant we will splurge on a better wine etc and treat this as a "special occasion" dinner. Some folks eat in these specialty restaurants everyday. To each their preference. It is a good thing that such restaurants exist so that we have more choices but no one forces us to use them. The food in the MDR is still quite acceptable in my opinion. We may sometimes try a different menu only to find out we do not particularly enjoy that choice but we can always order something else.

[mahdnc]

Your question is probably aimed at the S-class where multiple specialty restaurants reside on each ship.

 

On M-class (at least before S conversion), the galley for the single specialty restaurant is simply a section of the main galley.

[NnJ2010]

What many here don't seem to be able to grasp is the fact that the average alcohol tab in the specialty restaurants is multiples higher than in the main dining room. In the mdr you might have a lower prices bottle of wine or 1 maybe 2 if your lucky drinks. In the specialty restaurants it's not unusual for people to order much more expensive bottles of wine and have several more drinks. I know I've never left a specialty restaurant without at least a $250 tab for two while I doubt I've left the mdr with a bill over $50.

It's many factors. They certainly aren't losing money on the restaurants. As you said there is the alcohol bill. As to comments from folks who said then why have them - there's keeping up with others in the market. They are an added bonus to any cruise and can impact a cruisers decision. Just like a hotel (what your hotel doesn't offer 24/7 room service, forget it...your hotel doesn't have decent dining options...forget it) or just like an all inclusive resort that has a few different food options. That's the market today - people want options and there are plenty of them out there and thanks to things like the internet, they can do the research. The specialty restaurants are a perceived value. They factor into the overall cruise package. And overall product pricing obviously does cover the bulk of the cost. And with the new information from Laura, the cruise rates obviously cover a large percentage of the cost, the fees and upswing in beverage sales covers the rest.

[HappyGin]

Do you have to order only from the daily menu or can you make special requests in the MDR? or must you order from there menu only?

[jd1966]

Really, folks, does it matter? If you want to eat in the specialty restaurant, and are willing to pay the upcharge, what difference does it make where the money goes?

 

And if someone makes a statement about where the money goes, why should anyone challenge that without any grounds (of course, excepting politicians).

 

My guess, and it is just that, is that the waiters for the specialty restuarant are chosen from those who apply, and probably for a good reason. I assume they get some renumeration over and above what they might expect waiting a pair (or more) or tables.

 

Just take your cruise and enjoy whatever you do, or opt out of what you don't think you'd like. Last time I looked, ther was no big brother insisting that you select a specific cruise line, specific ship, specific cabin, or specific itinerary.

 

Have fun

Thank you! Thank You! Thank You!! Also, since when did Celebrity become a not for profit company????

[pspercy]

I have one question and that is: can someone tell me where the food is cooked destined for the specialty restaurants? Is it all in the same kitchen or is it in a totally different kitchen just for specialty restaurants?

 

On the Millennium, the Olympic has some sort of kitchen area adjacent to it (and it's a long way from the MDR).

 

[PhoenixCruiser]

Thanks for the clarification Laura!

 

###

[Project_gal]

I have one question and that is: can someone tell me where the food is cooked destined for the specialty restaurants? Is it all in the same kitchen or is it in a totally different kitchen just for specialty restaurants?

 

On the Millennium, the Olympic has some sort of kitchen area adjacent to it (and it's a long way from the MDR).

 

 

On the M-class ships, the food for the speciality restaurants is prepared in the kitchen you can see. Immediatey, next door to it is the very large kitchen for the MDR. Food is taken up escalators to the MDR.

 

Sue

[pspercy]

On the M-class ships, the food for the speciality restaurants is prepared in the kitchen you can see. Immediatey, next door to it is the very large kitchen for the MDR. Food is taken up escalators to the MDR.

 

Thanks, I looked at the deck plans, Olympic is further aft than I realised.

 

My main complaint about the MDR was food temp, too low by far. Stressed that on the critique and on the follow up phone call we got from them about a week after getting home.

[shipshape sam]

Thank you! Thank You! Thank You!! Also, since when did Celebrity become a not for profit company????

 

 

They didn't. It is a matter of telling a customer a fee/cost is for one thing when clearly it is not.

 

I personally hope they make lots of money. Then they could afford to offer more perks/benfits

[shipshape sam]

Really, folks, does it matter? If you want to eat in the specialty restaurant, and are willing to pay the upcharge, what difference does it make where the money goes?

 

And if someone makes a statement about where the money goes, why should anyone challenge that without any grounds (of course, excepting politicians).

 

My guess, and it is just that, is that the waiters for the specialty restuarant are chosen from those who apply, and probably for a good reason. I assume they get some renumeration over and above what they might expect waiting a pair (or more) or tables.

 

Just take your cruise and enjoy whatever you do, or opt out of what you don't think you'd like. Last time I looked, ther was no big brother insisting that you select a specific cruise line, specific ship, specific cabin, or specific itinerary.

 

Have fun

 

You are right there is no big brother watching me nor telling me I have to spend money or eat in a Speciality Restaurant.

 

I do not agree though with your comment that 'who cares where the money goes'. I do! If they tell me "A", I EXPECT them(whoever) to be telling me the truth about A.

 

I think that if they said it was purely an upcharge and we are putting the Speciality Restaurant fee/charge in our corporate pockets, then I would still eat there, maybe some would not, but at least we would be not mislead. Some people, I am sure, like the idea of the upcharge going to wait staff.

 

Another tack would be to be silent on where the money goes, again, nothing misleading.

 

--------

 

A slippery slope could be used to now suggest that they change the pricing policy for the cruise itself. Push some more of the price to 'port fees' since it doesn't matter where the money goes and suggest that 'port fees' are out of their control and are not really part of cruise line pricing structure. What do you think?

[2SeaWithMe]

I do have to jump in here...some of the items mentioned in the MDR (beef cheeks, pork belly, etc..as well as gnocchi) are not lower class or less expensive items.

 

Pork belly is not fat back (which is a strip of subcutaneous fat under the back of the pig) but pork belly, which is a combo of meat & raw bacon from the actual belly of the pig. It's considered a higher-end menu item and takes some skill to prepare. Same with beef cheeks...much like oxtail, the cheeks are considered one of the tastiest parts of the animal and take some skill to prepare.

 

It also takes a bit of skill to prepare good gnocchi. (a potato based pasta that is normally hand rolled, but you can purchase it frozen)

 

I've been in the specialty restaurants on other ships, and I've seen the menus for celebrities MDR and all of their other surcharge restaurants.

 

The ingredients do not seem to vary widely enough to me, to say that the surcharge restaurants have a "higher quality" food. I see foie gras on both menus. I see filet, lobster, fish, ahi tuna, truffle oil, etc...on both menus.

 

What I'm not seeing is a cut of beef in the main dining room, with the surcharge restaurant offering an aged or wagyu version of the same cut..that to me is a higher quality ingredient.

 

What I personally, seem to observe is that the restaurants have a theme...italian, french, tapas, asian fusion...and that the style and most likely skill involved is higher, not necessarily the ingredients.

 

I would think it entirely plausible that a large portion of the charge goes to staff (including kitchen staff, extemporaneous serving staff) and another portion covers overhead...the second kitchen, linens, china, etc.

 

And I highly agree with another poster that the average spent on wine & liquor per diner is most likely much higher...they only carry top shelf brands, and the psychology of a person springing for anything from the nicest sparkling water to that slightly rarer bottle of wine is much more likely if that person is spending a little extra for a "Special" dinner onboard.