Current MDR Menus As Of Jan 2012

[Host Jazzbeau]

Just back from Summit Jan. 28-Feb. 4 cruise. Can verify that we followed the standard menu rotation, based on our four nights in MDR (1=A, 3=C, 6=F, 7=G).

 

Here is a scan of the 7th night's menu, which corresponds to menu G in the scans and text above:

Celebrity Summit Menu Fri. Feb. 3, 2012.pdf

[unixgeek]

Just back from Summit Jan. 28-Feb. 4 cruise. Can verify that we followed the standard menu rotation, based on our four nights in MDR (1=A, 3=C, 6=F, 7=G).

 

Here is a scan of the 7th night's menu, which corresponds to menu G in the scans and text above:

 

Oh wow.. COMPLETELY different formatting and layout than the ones I posted (which were exactly the same formatting and layout I'd seen on Century two years ago, so I thought that was the "fleet-wide" format).

 

Learn something new every day.

[CaroleSP]

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

 

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: Classic Hollandaise Sauce

__Herb Marinated Grilled Chicken Breast: Thyme Jus

__Grilled New York Sirloin Steak: With Beurre Maitre D’hôtel

__Classic Caesar Salad:With Grilled Chicken Breast Or Poached Shrimp

 

Side Dishes:

__Seasonal Vegetables

__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

__Crème Brule: Delightfully Balanced Vanilla-Infused Custard, With Caramelized Sugar Topping

 

 

MENU A

 

 

Appetizers

__Tropical Fruit Medley: Hand-Carved Exotic Tropical Fruits, Topped With Lychee Nut __Chilled San Francisco Crab Louis: A Composed Blend Of Delicate Blue Crab Claw Meat, Served Over Fresh Avocado

__Mediterranean Seafood Mélange : With Chickpea Puree, Garlic Oil And Chili Flakes

__Baked Farm Goat Cheese Tart: Savory Goat Cheese Tart, Served Warm With Roasted Red Peppers And Aged Balsamic Syrup

 

Soups:

__A Taste Of Celebrity Summit's "Normandie" Restaurant Wild Forest Mushroom Cappuccino: With Porcini Mushroom Dust

__Angus Beef Consommé: With Chiffonade Of Wild Chives And Root Vegetables

__Chilled Gazpacho Andalouse: With Parmesan Croutons

 

Salads:

__ Endive And Arugula Salad: With Red Delicious Apples And Candied Pecans

__Red Pepper And Mesclun Salad: With Toasted Peanuts, Pickled Ginger, And Fresh Cilantro

 

 

Entrees:

__Spaghetti Alla Carbonara: Rich And Creamy Pasta Topped With Crispy Pancetta, Chopped Eggs, Shaved Parmesan Cheese, Italian Parsley, And Roasted Garlic

__Herb Crusted Haddock: With Spicy Roasted Potatoes, Red Peppers, Caramelized Onions And Green Olives In Tomato Garlic Sauce

__"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 Wrapped In Phyllo Dough: Served On Tomato Rice With Carro’s Rutabaga, Butternut Squash And Haricot Verts

__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

 

 

 

 

 

 

MENU B

 

Appetizers:

__Grenadine Scented Pineapple: Fresh Hawaiian Pineapple, Paired With Honeydew Melon And, Raisins And Grenadine

__Cold Smoked Atlantic Salmon: With Shaved Cucumber Salad, 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

 

 

Soups:

__The Captain's Fish Bisque: With Saffron Essence And Herb Croutons

__Vegetable Consommé: 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

 

Entrees:

__Mediterranean Chicken Pasta: Delicate Penne Pasta Tossed With Tender Chunks Of Boneless Chicken Breast, Chardonnay Cream Sauce. Sliced Mushrooms, Spinach, Sun-Dried Tomato, White Truffle Oil, And Grana Padano

__Cedar Plank Grilled “Black Salmon”: Served With Sweet Yellow Corn Mashed Potatoes, Haricot Vert-Artichoke Ragout, Crispy Bacon And BBQ Sauce

__Vegetable Paella: Paella-Style Steamed Vegetables With Israeli Couscous And Cilantro Aioli Crostini

__Barolo Braised Beef Ragout: With Sautéed Sage Gnocchi, Roasted Shallots And Tender Root Vegetables

__Oven Roasted Chicken Saltimbocca; Stuffed With Prosciutto And Mozzarella Cheese, Paired With Sun-Dried Tomato And Olive Crostini, Mediterranean Vegetables And Lemon-Caper Sauce

__Roasted Colorado Rack Of Lamb: Dijon And Herb Crusted Rack Of Lamb, Oven Roasted To Perfection, Served With Garlic-Spiked Mashed Potatoes, Steamed Broccoli Florets, Cinnamon-Glazed Baby Carrots, And Rosemary Lamb Jus

 

 

 

 

 

MENU C

 

Appetizers:

__Ambrosia Of Fresh Fruit Cocktail: Tropical Fruit Carpaccio With Fresh Fruit Medley And Shaved Plum

__ A Taste Of "Tuscan Grille" Assorted Crostini Per Due: Garlic Toasted Croutons Topped With Tomato And Basil, Olive Tapenade, Red Pepper Pesto Served With 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 Consommé: With Duck Wonton And Cabbage

__Cream Of Sweet Corn Soup: With Spicy Chorizo And Diced Chives

__Traditional Leek And Potato Vichyssoise: 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

 

Entrees:

__Seared Trout: Creamy Potato Puree, Haricot Verts, Cherry Tomatoes, Green Grapes And Browned Lemon Butter Sauce

__Mediterranean Seafood Risotto: Golden Saffron Risotto With A Mélange 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 Creamy Dijon Mustard Sauce, Caramelized Pearl Onions, Braised Mushrooms, Rice Pilaf, Sautéed Spinach, And Carrot Flan

__Pan-Seared Aged Sirloin Steak: With Grilled Jumbo Green Asparagus, Pommes Allumettes, And Herb Compound Butter

__Lemon Ricotta Ravioli: With Sautéed Spinach And Crunchy Parmesan Tuile

 

 

 

 

 

MENU D

 

 

Appetizers:

__Citrus Delight: Medley Of Pink Grapefruit, Red And Green Apples, And Navel Oranges, Drizzled With Cranberry Apple Vinaigrette

__ A Taste Of Infinity's "SS United States" Shellfish And Saffron Risotto: Jumbo Shrimp, Scallops With Tomato-Fennel Sauce

__Chicken Liver Parfait: Delicately Prepared Chicken Liver Pate', Crusted In Toasted Pistachios With Micro-Herb Salad And Ruby Port Reduction

__Oysters Rockefeller: The Legendary Offering Of Baked Oysters Topped With Creamed Spinach And Hollandaise Sauce

 

Soups:

__Creamy Garlic Baked Potato Soup: With Sautéed Frog Legs

__Clarified Chicken Broth: With Zucchini Noodles And Julienne Carrots

__Silky Smooth 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

 

 

 

 

Entrees:

__Rigatoni “Boscaiola” : Tossed With Pinot Grigio Cream Sauce, Prosciutto, Peas, Fresh Arugula And Button Mushrooms, Garnished With Pecorino Cheese

__Cape Hake Paupiette Style: Black Truffle Infused And Golden Foil Wrapped, Served With Vegetable Linguini And Yukon Gold Potato

__Turkey Parmigianino Reggiano: Pan-Seared Turkey Breast Served Over A Bed Of Penne Pasta, Topped With Signature Marinara Sauce, Melted Mozzarella And Shaved Reggiano Parmesan Cheese

__Grilled Beef Tenderloin Brochette: Cubed Filet Mignon Skewered With Fresh Vegetables, Served With Basmati Rice, Golden Raisin Timbale And Peppercorn Sauce.

__Cajun Blackened Ribeye Steak: Blackened, Aged Ribeye, Served With "Dirty" Rice, Pineapple-Mango Salsa, Steamed Broccoli Florets, Tobacco Onions, And Tarragon-Citrus Béarnaise

__Toasted Israeli Couscous Cake: With Asparagus Spears, Cherry Tomatoes, Zucchini Ribbons, And Balsamic Beurre Blanc

 

 

 

 

 

 

 

MENU E

 

 

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

__Celebrity’s Signature Maryland Crab Case: Delicate Pan Seared Crab Cake Served With Yellow Corn And Green Pea Succotash And Spicy Chipotle Aioli

 

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

 

 

 

Entrees:

__Classic Seafood Fettuccine: Pouille Fuisse' "Drunken" Shrimp, Scallops, Lobster, Calamari, And Mussels, Served Over Fettuccine Noodles, With Basil Marinara Sauce And Grated Parmesan

__Blackened Drum Fish: With Cajun Fried Rice, Okra And Spicy Crayfish-Shrimp Sauce

__Quail Delight: Roasted California Raised Quail With Wild Rice And Black Truffle Stiffing, Served Over Braised Savoy Cabbage, Apple Wood Smoked Bacon, Sautéed Wild Mushrooms And Sage Jus

__ JVS" Signature Mozzarella Meatballs: 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

 

 

 

 

MENU F

 

Appetizers:

__Batonet Of Pears And Apple: Over Comfit 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

__Tuscan Seafood Sausage: Served With Cannellini Beans, Basil Pesto, Roasted Peppers And Saffron Aioli Crostini

__Wild Mushroom Vol-Au-Vent: Dark Truffle Cream And Demi-Glace Sautéed Mushrooms Served In A Delicate Puff Pastry

 

Soups:

__Chicken And Corn Chowder: With Roasted Yellow Corn

__Duck Consommé: 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

 

 

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, Sautéed String Beans, And Zesty Cider-Raisin Sauce

__Roasted Lobster And Crab Duo: Crab Stuffed Lobster And Roasted Lobster Tail Served With Truffled Mashed Potato, Asparagus Ragout And Lobster Beurre Blanc

__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, Sautéed 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

 

 

 

 

MENU G

 

 

Appetizers:

__Supreme Of Chilled Melon Midori: With Fresh Seasonal Melon Parisenne, Midori Liqueur, And Fresh Mint Chiffonade

__A Tasted Of Celebrity Constellation’s “Ocean Liners” Restaurant Warm Goat Cheese Croustillant: 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

__Delicately 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

 

Entrees:

__Penne Pasta “Quattro Formaggi”: Delicate Four-Cheese Pasta, Blending Mozzarella, Parmesan, Provolone, And Sun-Dried Tomato Fontina With Sautéed Spinach

__Tilapia “Puttanesca Style”: Prepared With Extra Virgin Olive Oil, Capers, Tomato, Olives, White Wine And Cavatelli Pasta

__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

__Petit Filet Mignon: Prepared Tournedos Style, Wrapped In Bacon And Pan Seared. Served With Green Pea Flan, Carrot-Maple Mash, Curried Potato Cake And Jameson Irish Whiskey Sauce

__Vietnamese Yellow Curry With Potatoes: With Coconut Milk, Sautéed Carrots, Bell Peppers, Celery Root, And Snap Peas, Served Over Lime-Jasmine Rice

 

 

 

 

 

MENU H

 

Appetizers:

__Fresh Papaya, Mango, And Kiwi Cocktail: With Chilled Mascarpone And Passion Fruit Syrup

__Five Spice Crusted Ahi Tuna Carpaccio: With Sesame-Ginger Asian Slaw And Wonton Crisps

__Marinated Bell Pepper And Portobello Mushroom Terrine: With Basil Herb Salad And Balsamic Vinaigrette

__Crispy Sautéed Sweetbread And Potato Pancake Napoleon: With Savory Marsala Cream

 

Soups:

__Oven Roasted Tomato & Garlic Soup: Goat Cheese Crostini

__Cajun Style Seafood Gumbo: Spicy Andouille Sausage

__Creamy Chilled Haas Avocado Soup: With Lime Tomato Brunoise And Green Chile Salsa

 

Salads:

__Asian Salad: With Toasted Pinenuts, Napa Cabbage, Pineapple And Crispy Fried Rice Noodles

__Crisp Garden Green Salad: With Red Cabbage, Sliced Cucumber And Beefsteak Tomatoes

 

 

Entrees:

__Sesame Crusted Ahi Tuna Steak: Served With Sticky Rice, Steamed Bok Choy, Bamboo Shoots And Teriyaki Glaze

__Chicken Alfredo: Classic Fettuccini Egg Noodles Tossed In Garlic-Chardonnay Cream Sauce And Parmesan Cheese, Garnished With Marinated Grilled Chicken Breast And Tomato Convasse

__Canard A l'Orange: Oven Roasted Long Island Duckling Coated With Grand Marnier Glaze, Wilted Spinach, Potato Croquettes And Caramelized Orange Au Jus

__JVS Signature “Sirloin Oscar”: Double Cut Sirloin Steak, Grilled To Perfection And Prepared “Gratine” Style With Old Bay Blue Crab Stuffing And Melted Mozzarella Cheese. Served With Asparagus Ragout, Fingerling Potatoes And Lobster Emulsion

__ Provencal Pork Scaloppini: Herb Crusted Pork “Scaloppini”. Served With Roasted Potation, Classic Ratatouille Vegetables And A Browned Lemon-Butter Sauce

__Golden Baked French Pot Pie: Grilled Tomatoes, Champignons De Paris And Creamy Tarragon Veloute

 

 

 

 

MENU I

 

 

Appetizers:

__Basket Of Caramelized Mango: With Rosemary Syrup And Wild Berries

__Country Style Pate: Delicate Pork Pate With Dried Cherry Comfit, Currant Jelly And Port Wine Aspic Cumberland Sauce

__Warm Montrachet Goat Cheese & Potato Gratin: With Thyme Cream Sauce

__Lump Crab And Smoked Salmon: With Ginger Mango Citrus Salsa

 

Soups:

__A Tasted Of Celebrity Century’s “Murano” Restaurant Creamy Shellfish Bisque; Fresh Water Crayfish, Langoustine And Mussels With Fennel Flan, Chives And Preserved Lemon Salad

__Butternut Squash: With Caramelized Apple And Calvados Cream

__Cucumber Yogurt Soup: With Dill And Baby Shrimp

 

Salads:

__Panzanella Salad: With Olive Oil, Chives, Plum Tomatoes And Fresh Mozzarella

__Greek Salad: Cucumber, Tomatoes And Feta Cheese

 

Dressings: ?

 

Entrees:

__Maryland Crab Crusted Flounder: Served In A Saffron Nage With Green Asparagus And Potato Parisienne

__”Mama's” Pasta Bolognese: Premium Herb-Braised Ground Beef And Veal With Our Special Marinara Sauce; Served Over A Bed Of Linguini And Topped With Fresh Bait And Parmesan Cheese

__Honey Roasted Pecan Chicken: Pecan Crusted Scaliopone Chicken Breast With Smoked Red Bliss Mashed Potatoes, Vegetable Linguini, Apple Fritters And Jack Daniels Cream Sauce

__Burgundy Braised Lamb Shank: Crusted With A Blend Of Green, Pink And Black Peppercorns; Serviced With Carrot Mashed Potatoes, Shiraz Braised Cinnamon Red Cabbage, Caramelized Apple And Burgundy Wine Sauce

__”Mediterranean Style: Aged Sirloin Steak: Double Cut Sirloin Steak With Crumbled Gorgonzola Cheese And Sun Dried Tomato Tapenade; Served With Parmesan Roasted New Potatoes, Marinated Zucchini, Herb Vinaigrette And Balsamic Drizzle

__Vegetable & Ricotta Cheese Stuffed Conch Shells: Roasted Root Vegetable And Ricotta Cheese Stuffed Pasta Shells Served With Comfit Of Plum Tomatoes, Herb Nage And Crispy Leeks

 

 

 

 

 

MENU J

 

 

Appetizers:

__Chilled Fresh Fruit: Minted Coconut Milk

__A Taste Of Celebrity Solstice’s “Tuscan Grille” Restaurant Antipasti Planner; A Selection Of Cured Meats, With Parmesan Cheese And Fire Roasted Bell Peppers

__Marinated Red Snapper Escabeche: With Pickled Vegetables, Avocado And Cilantro

__Roasted Vegetables & Goat Cheese Crostini: With Arugula Salad, Parsley Pesto And Balsamic Reduction

 

Soups:

__Market Vegetables: And Noodles

__Cream Of Cauliflower: With Herb Pesto

__Spicy Tropical Gazpacho: A Zesty Blend Of Tomato And Tropical Fruit

 

Salads:

__Mesclun Greens, Cherry Tomatoes, Grapes, And Raisin Salad: With Toasted Pumpkin Seeds

__Romaine, Radicchio, And Cucumber Salad: With Radishes Daikon Sprouts

 

 

 

Entrees:

__Rigatoni “Prosciutto Crudo”: Smother In Our Homemade Marinara Sauce, Garnished With Shaved Prosciutto, Arugula, Pine Nuts And Extra Virgin Olive Oil

__Atlantic Pollock: Pan Seared With White Cannellini Beans, Steamed Spinach, Piquilo Peppers, Lemon Olive Oil Sauce And Feta Cheese Crostini

__Celebrity Shrimp Scampi: Butterfly Tiger Shrimp Sautéed In Garlic, Butter And Fresh Lemon Juice With A Saffron Rice Timbale, Steamed Broccoli And Carrot Flan

__Chicken Chiquita: A Longtime Favorite Of Celebrity Guests, Seasoned Chicken Breast Stuffed With Banana And Honey Ham. Dipped In Coconut Flakes And Lightly Fried; Served With Wilted Spinach, Coconut Rice And Madras Curry Sauce.

__Glazed Pork Loin: With Mushroom Ragout, Rosemary Blini And Crispy Seasonal Vegetables

__Mediterranean Phyllo Tart: With Marinated Artichokes, Vegetable A Al Grecque And Red Pepper Coulis

 

 

 

 

MENU K

 

 

Appetizers:

__Carpaccio Of Melon And Pineapple; With Mascarpone Cannoli And Chardonnay Reduction

__Orange Zest And Citrus-Cured Salmon Rillettes With Radicchio Salad: Gaufrette Crisps And Dill Vinaigrette

__Pheasant Terrine: Delicate Pheasant Terrine Flavored With Brandy, Madeira And Dried Cherries. Served With Cherry Comfit

__Maine Lobster Ravioli With Wilted Spinach: With Wilted Spinach And Spicy Crayfish Sauce

 

Soups:

__Cream Of Chicken: With Carrots And Leeks

__Japanese Vegetable Consommé: With ****ake Mushrooms And Glass Noodles

__Chilled Tropical Fruit: Enhanced With Triple Sec

 

Salads:

__Hearts Of Lettuce: Sliced Tomatoes And Red Onion Rings

__Mixed Greens, Julienne Of Red Pepper Salad: With Thin Shaved Red Radishes

 

 

Entrees:

__Drunken Shrimp Linguine: Tequila And Anchor Chile Glazed Tiger Shrimp Over Linguini Pasta With Cilantro, Peppers, Yellow Cord And Mozzarella

__Codfish ”Chowder Style”: Served With Clams, Yellow Corn And Leeks In A Creamy Veloute. Topped With Bacon And Scallions

__A Taste Of Celebrity Constellation’s “Ocean Liners” Restaurant Sautéed Muscovy Duck Breast: With Comfit Spiced Duck Leg, Almond Crusted French Toast And Raisin Apple Compote Au Jus

__Classic Italian Veal Medallions: Tender Veal Coated In Our Signature Rub, Pan Fried Golden Brown With Saffron Fettuccine, Sautéed Broccoli, Herb Salad And Brown Butter Caper Sauce.

__Argentinean Steak Churrasco; Marinated Skirt Steak, Rubbed In Our Secret Blend Of Spices; Served With Chimichum Sauce And A Duo Of Garlic Infused Stacked Potato Chips And Fries

__Vegetables Wellington; Stuffed With Spinach, Roasted Peppers, Mushrooms And Feta Cheese With Creamy Roasted Garlic Sauce

 

MENU L

 

 

Appetizers:

__Fresh Fruit Minestrone: With Amaretto Drizzle And Fresh Mint

__Thinly Shaved San Daniele Prosciutto: Served With A Trio Of Melon

__Scottish Smoked Salmon: With Truffle Herb Salad, Zesty Cheese Ball And Tobiko Caviar

__Poached Anjou Pear And Gorgonzola Cheese: Baked In Phyllo Pastry And Port Wine Reduction

 

Soups:

__Cream Of Broccoli: Aged Cheddar Cheese

__Double Beef Consommé; Vegetable Batons

__Chilled Musk Melon: Fresh Mint Garnish

 

Salads:

__Romaine, Frisee, Escarole Lettuce Salad: With Cucumber, Peppers And Italian Parsley

__Farm Fresh Lettuces, Plum Tomatoes Salad: Cheddar Cheese, Chopped Eggs And Marinated Olives

 

 

Entrees:

__Pappardalle Con Funghi: Wide Ribbon Noodles Cooked Al Dente With Wild Mushroom Ragout. Garnished With Fresh Basil, Sun Dried Tomato Sprinkle And Goat Cheese Crumbles.

__Broiled Australian Barramundi: Served With Sautéed Potatoes, Fennel, Sun-Dried Tomato And Roasted Poblano And Red Pepper Sauce

__Pan Seared Chicken Florentine Supreme: With Vegetable Succotash, Wild Rice And Herb Pilaf And Basil Pesto Cream Sauce

__Steak Au Poivre “Surf And Turf Style”: Grilled Sirloin Steak With Grilled Shrimp; Served With Green Pea And Mushroom Ragout, Mashed Potatoes And Cognac Peppercorn 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 Picked Pearl Onions

__Sun Dried Tomato Gorgonzola Pasta: Penne Pasta Tossed With Sun Dried Tomatoes, Buffalo Mozzarella And Cream Spinach Sauce, Garnished With A Parmesan Tuile.

 

 

 

 

 

MENU M

 

 

 

Appetizers:

__Shaved Cantaloupe & Honeydew; Topped With Fresh Raspberries And A Dash Of Galliano Liqueur

__Thai Marinated Beef Salad: With Crispy Rice Noodles, Pickled Cucumber, Creamy Papaya Coulis And Chili Lime Sauce

__Crispy Potato Gnocchi: With Parmesan Basil Cream

__Tender Braised Duck Leg: With Frisee Lettuce, Dijon Vinaigrette And Cabernet Reduction

 

Soups:

__Louisiana Gumbo: With Baby Shrimp, Andouille Sausage And Sliced Okra

__Forest Mushroom Broth: With Goat Cheese Crostini

__Chilled Tropical Fruit Nage: With Lime Cream And Fresh Mint

 

Salads:

__Watercress, Orange & Avocado Salad: With Field Greens, Chopped Celery, Julienne Tomato And Shaved Cucumber

__Duo Of Baby Mizuna: With Pearl Apples And Julienne Fennel

 

 

Entrees:

__Moroccan Spiced Ahi Tuna Steak: With Pistachio Couscous, Spinach, Raisins And Harissa Vinaigrette

__Toasted Orzo Pasta: With Wild Fresh Water Crayfish Tails, Seared Rockfish, Organic Sun Dried Tomato And Roasted Tomato Coulis

__”JVS” Signature Thai Coconut Shrimp: Sautéed Tiger Shrimp In Lemongrass-Ginger Yellow Curry Sauce; Served Over A Bed Of Fragrant Jasmine Rice With Straw Mushrooms, Bamboo Shoots And Crispy Carrot Nests.

__Slow Roasted Pork Roulade: Served With Caramelized Black Pudding, Apple-Pear Coulis, Potato Fondant And Creamy Savoy Cabbage Compoteolata

__Oven Roasted Peppercorn Prime Rib: Black Peppercorn Rubbed Prime Rib Served With Crispy Elephant Garlic, Hasselback Potatoes, Sautéed Haricots Verts And Shallot-Horseradish Demi-Glace

__Pan Fried Coconut Tofu: Delicate Coconut-Crusted Tofu Squares Served With Sautéed Bok Choy Ginger Carrots And Citrus-Mint Yuzu Vinaigrette.

 

 

 

 

 

MENU N

 

 

 

Appetizers:

__Fresh Seasonal Fruit: Delicately Glazed With Peach Coulis And Dried Cranberries

__Lime Shrimp And Bay Scallop Civiche: With Fried Plantains, Cilantro And Avocado

__Roasted Vegetable And Mozzarella Tower: With Oregano And Basil Pesto

__Spiced Duck Rillettes Quenelle: With Raspberry Emulsion And Petite Salad

 

Soups:

__Hungarian Beef Goulash: With Peppers Paprika And Tomatoes

__Moroccan-Style Green Lentil Soup: With Mediterranean Vegetables

__Emulsion Of Vine Ripe Tomato: With Extra Virgin Olive Oil, Fresh Basil And Parmesan Croutons

 

 

Salads:

__Chow Mein Salad: Musclun Greens, Red Cabbage, Cucumber, Chow Mein Noodled And Red Peppers

__Mache Fressee And Grapefruit Segments: With Toasted Pumpkin Seeds

 

 

 

Entrees:

__Mediterranean Grilled Snapper: Served With Tuscan Seafood Ragout, Calamari, Shrimp, Garbanzo Beans, Lemon Juice And Fresh Basil

__ Mediterranean Seafood Risotto: Golden Saffron Risotto Serviced With A Mélange Of Scallops, Shrimp, Mussels And Monkfish; Garnished With Roasted Eggplant, Cherry Tomatoes And Italian Parsley

__”A Taste Of The Baltic” Chicken Kiev: Crispy Herb-Stuffed Chicken Breast With Creamy Mashed Potatoes And Sautéed Green Beans

__ Broiled 14 Oz Milk Fed Veal Chop: Rubbed With Chef JVS’ Exclusive Spice Blend; Served With Truffle Infused Mascarpone Polenta, Sautéed Garlic Spinach, “Crispy” Onions And Chianti-Infused Veal Jus

__“Evolved” Beef Wellington: A Contemporary Twist On The Classic Dry Aged Beef Tenderloin, Coated With Mushrooms Duxelles And Wrapped In Puff Pastry, Baked To Perfection And Service With Cabernet-Veal Reduction, Petit Sautéed Vegetables And A Savory Potato Tart

__ Curry Vegetable Couscous Tagine: With Toasted Almonds, Dry Apricots, Fresh Coriander And Crispy Papadums

This great. Thanks to both of you for the menu pix and old eyes translation. :)

Brings back fond memories and will remind me of which menus I don't want to miss!

 

Again thanks to both of you.

[bethaniesmom]

did i miss the desserts? so can I assume that if I do a B2B I will have a different menu each week?

 

Beverly

[bighairtexan]

B2B's usually have a repeat of the 7 day menu. At least that's been my experience.

[Sloop-JohnB]

did i miss the desserts? so can I assume that if I do a B2B I will have a different menu each week?

 

Beverly

 

TO BETHANIESMOM,

 

Dessert Menus are separate from the regular Dinner Menus (not even sure if they are on the same rotation schedule... some say that Desserts tend to be more about what else is happening on the ship that day, as there is only one "pastry" department for the whole ship)

 

For more info, see this other current topic entitled *Dessert Menus* = http://boards.cruisecritic.com/showthread.php?t=1563955

 

Cheers!

[vermonter16]

TO QUEEN OF CRUISING,

 

I didn't photograph all the MDR Menus (or ALL the Food) when I was recently on the Solstice (January 15th Sailing)... but I would say that what UNIXGEEK here has said is correct... these are the 2012 Celebrity Menus Fleet Wide (all 14 of them in their entirety… commonly referred to as Menus A thru N)

 

The thing is though that every ship can rearrange them in whatever order they please

 

Best thing is to check in with other Cruisers who are sailing before you to see what the current rotation is on the Ship you are interested in.

 

Knowing for example... that the Solstice is currently doing 2 Itineraries... Eastern & Western Caribbean... so whereas another ship might be doing them as A-B-C-D etc.. the Solstice could be doing them, week one as C-D-G-K etc… and week two L-A-E-B etc…

 

So really the best thing is to try and find folks on this CC BOARD who are willing to record what they ate in the MDR on what nights for comparison sakes.

 

--- --- ---

 

To get you started... I can fill in the blanks for the 2 Formal Nights we had…

 

SOLSTICE – EASTERN CARIBBEAN

 

Day 2 (MENU B) - Cedar Plank Grilled “Black Salmon” – Roasted Colorado Rack of Lamb

 

Day 6 (MENU M) – Roasted Lobster & Crab Duo – Mediterranean Style Cornish Game Hen

 

--- --- ---

 

Cheers!

 

Just wondering if you know which menu you had for the third night of dining. We'll be on the Solstice next week. Our friends want to do one of the specialty restaurants on that night. We will be in San Juan. Not sure if you had the Eastern or Western route but any info from you or anyone would help! Thanks.

 

PS: What did you have on Day 2 and Day 6 - what you wrote? How was the hen and the lamb and the salmon :) Anymore questions? Nope, not right at this moment.

[Sloop-JohnB]

Just wondering if you know which menu you had for the third night of dining. We'll be on the Solstice next week. Our friends want to do one of the specialty restaurants on that night. We will be in San Juan. Not sure if you had the Eastern or Western route but any info from you or anyone would help! Thanks.

 

PS: What did you have on Day 2 and Day 6 - what you wrote? How was the hen and the lamb and the salmon :) Anymore questions? Nope, not right at this moment.

 

TO VERMONTER16,

 

We were on the Solstice, 7 Nights out of Fort Lauderdale - Eastern Caribbean so same Itinerary as you.

 

For the life of me I can't recall what I ate on Night One (just too excited to be on the ship I guess... and some other nights are rather sketchy too).

 

Pretty funny, but I rack it up to this. The food was never a problem, it was always tasty, nice presentation etc. In the end, although the food was good, our evenings in the MDR for us, were a highlight of our day... we'd get together with our friends, and catch up on each others day... and well our Staff were excellent... loved our Waiter, Asst Waiter and Sommelier they were all very professional, and knowledgeable, they anticipated our every need. And after Dinner each night they'd entertain us with their stories and table tricks. We were truly blessed to have 3 such great guys (all had significant service with Celebrity = 3, 7 and 15 Years).

 

Night 3 we also decided to skip Old San Juan and go to a Specialty Restaurant (our friends and Table Mates were on their Honeymoon, so they had Reservations in OSJ). So we skipped the MDR and went to Murano's... that was great, because with so many folks ashore, the Restaurant wasn't busy and we had excellent service there too (have read at times the Waiters are rushed when it is crowded... wasn't our experience)

 

Formal Night # 1 (DAY 2) in the MDR, I had the Lamb it was excellent. Formal Night # 2 (DAY 6), I had the Lobster & Crab Duo... it was a stuffed lobster (which I was aware of) so I thought it quite good.

 

I managed to have lobster 2x on the cruise, because that is what I had in Murano's as well... a sort of Lobster Thermidor Dish (prepared Tableside) it was delish also. I knew ahead of time that the Lobsters are warm-water... so smaller and not quite as tasty as a cold-water (ie Maine, Bay of Fundy, Nova Scotia, PEI), I still enjoyed the flavour... probably more so because it was prepared with such excellent ingredients (like brandy... they flambeed it in Murano's).

 

Hope this is (somewhat) helpful,

 

Cheers!

[patty1955]

When I typed these, I took the typed menus posted by jg51 and updated/completed them with the pdfs from unixgeek. I left off the desserts because the information was incomplete and I suspect it's not as "set in stone" as the other food.

[vermonter16]

It's just after 5am and I'm starving. Looking at these menus isn't helping things.

[unixgeek]

When I typed these, I took the typed menus posted by jg51 and updated/completed them with the pdfs from unixgeek. I left off the desserts because the information was incomplete and I suspect it's not as "set in stone" as the other food.

 

Well, it's set in stone inasmuch as there is a wall of pictures in the Galley of the various "versions" of dessert options that are available, and they have designators that group them together (probably so that you don't accidentally end up with a dessert menu that skews too heavily towards one type of dessert or away from another).

 

But there may not be any correlation between "dinner menu bundles" and "dessert menu bundles".

[weazie]

How does a person know the rotation for the menu on a particular sailing? We are on the Eclipse on Feb. 25th, eastern caribbean with San Juan, St. Maarten & St. Kitts. Thanks in advance for any help.

[unixgeek]

How does a person know the rotation for the menu on a particular sailing? We are on the Eclipse on Feb. 25th, eastern caribbean with San Juan, St. Maarten & St. Kitts. Thanks in advance for any help.

 

Short Answer: You don't.

[HappyChappy]

Being a very bland eater these menus terrify the life out of me. (Steak and chips anyone!!!)

We are sailing on the Eclipse on the 17th March and I am really looking forward to it.

Have to say the menus are nothing like I have tried here in Scotland.

Will be an experience I can assure you.

[CSGuy44]

Again, Thank You!

[Sloop-JohnB]

[quote name='weazie']How does a person know the rotation for the menu on a particular sailing? We are on the Eclipse on Feb. 25th, eastern caribbean with San Juan, St. Maarten & St. Kitts. Thanks in advance for any help.[/quote]

[quote name='unixgeek']Short Answer: You don't.[/quote]

[FONT=Verdana][SIZE=3]TO WEAZIE,[/SIZE][/FONT]
[FONT=Verdana][SIZE=3] [/SIZE][/FONT]
[FONT=Verdana][SIZE=3]As stated by UNIXGEEK, there is no absolute way to know for sure… but it can help to check in with several of the cruises before yours on the same ship & itinerary. Often times there is a pattern.[/SIZE][/FONT]
[FONT=Verdana][SIZE=3] [/SIZE][/FONT]
[FONT=Verdana][SIZE=3]For more info see my Reply # 11 in this topic to QUEEN OF CRUISING.[/SIZE][/FONT]
[FONT=Verdana][SIZE=3] [/SIZE][/FONT]
[FONT=Verdana][SIZE=3]Hope this is helpful,[/SIZE][/FONT]
[FONT=Verdana][SIZE=3] [/SIZE][/FONT]
[FONT=Verdana][SIZE=3]Cheers![/SIZE][/FONT]

[Sloop-JohnB]

[quote name='patty1955']When I typed these, I took the typed menus posted by jg51 and updated/completed them with the pdfs from unixgeek. I left off the desserts because the information was incomplete and I suspect it's not as "set in stone" as the other food.[/quote]

[quote name='unixgeek']Well, it's set in stone inasmuch as there is a wall of pictures in the Galley of the various "versions" of dessert options that are available, and they have designators that group them together (probably so that you don't accidentally end up with a dessert menu that skews too heavily towards one type of dessert or away from another).

But there may not be any correlation between "dinner menu bundles" and "dessert menu bundles".[/quote]

TO PATTY1955,

Having also toured the Galley, my understanding of how the Desserts work... is similar to the reply posted above by UNIXGEEK.

Dessert Menus (rotation) do appear to be a totally seperate entity from the 14 MDR Evening Menu Rotations... and in fact in the Dining Room they will have their own printed Menus each evening.

And as I said earlier, it was my understanding that there is only one Dessert / Pastry Department on the whole ship... so coordination of what is happening is ship wide... and what is going on in all venues.

Examples...

Fancy squares that are made for the Champagne Tea, might also show up at the Celebrity Brunch earlier in the day (or a slightly different variation)

Homemade Ice Cream flavour of the day, could be in more than one venue, or as someone else mentioned it might be on tonight's MDR Menu, and then be featured tomorrow during the day in the Oceanview Cafe.

When you are looking at preparing 15,000 to 18,000 meals per day... (aprox 80,000 per week)... it is important to make sensible use of your materials / ingredients. And so finding ways to make larger quantities, but distribute them judiciously (so not everyone sees the same stuff day in and day out) is imperative if you want a Ship that offers up a lot in the way of "interesting" and "diverse" food services.

Hope this is helpful,

Cheers!

[sarahc78]

Very sad to see that the Celebrity Filet w/ Foi Gras & Truffle Sauce was removed from the menu :( That was our absolute favorite dish!!!

[patty1955]

[quote name='sarahc78']Very sad to see that the Celebrity Filet w/ Foi Gras & Truffle Sauce was removed from the menu :( That was our absolute favorite dish!!![/quote]
[SIZE=5][FONT="]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, Sautéed Haricots Verts, Burgundy Braised Shallots, And Sauce Perigourdine is my favorite[/FONT][/SIZE]

[sarahc78]

[quote name='patty1955'][SIZE=5][FONT="]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, Sautéed Haricots Verts, Burgundy Braised Shallots, And Sauce Perigourdine is my favorite[/FONT][/SIZE][/quote]
DANG!!! Thanks I looked right past that for some reason! Ok now I am excited again :D

[Nutmeg Mama]

[quote name='unixgeek']This was already posted in another thread, but someone thoughtfully suggested that this should get a new thread unto itself.

So while doing the "Behind the Scenes" tour, someone overheard me mention that was I trying to get one-of-each of the 14(+classic) menus. The maitre'd was called over, and that night, at my final dinner of the cruise, the maitre'd came over to my table with a small, stapled, "booklet" containing all 14 menus, plus the classic menu.

What I found intriguing is that while these are "formatted" identically (in terms of font, coloration, etc.) to their full-size counterparts, they're laid out completely differently. Which means that these were probably "designed to be small". Which makes me wonder what these menus' actual "purpose in life" is that they were designed for. If anyone knows for sure, I'd love to hear it.

So, without further ado, the as-of-Jan2012 "every MDR menu:

Yum Yum, we are going to have to do a lot of WALKING, or return home in dire need of a return to weight watchers. Menu's x2, what we don't have on Med Cruise, we can sample in the Baltic.

[mickeysgal]

This is wonderful - thank you!

[LinAli55]

[quote name='Nutmeg Mama'][quote name='unixgeek']This was already posted in another thread, but someone thoughtfully suggested that this should get a new thread unto itself.

So while doing the "Behind the Scenes" tour, someone overheard me mention that was I trying to get one-of-each of the 14(+classic) menus. The maitre'd was called over, and that night, at my final dinner of the cruise, the maitre'd came over to my table with a small, stapled, "booklet" containing all 14 menus, plus the classic menu.

What I found intriguing is that while these are "formatted" identically (in terms of font, coloration, etc.) to their full-size counterparts, they're laid out completely differently. Which means that these were probably "designed to be small". Which makes me wonder what these menus' actual "purpose in life" is that they were designed for. If anyone knows for sure, I'd love to hear it.

So, without further ado, the as-of-Jan2012 "every MDR menu:

Yum Yum, we are going to have to do a lot of WALKING, or return home in dire need of a return to weight watchers. Menu's x2, what we don't have on Med Cruise, we can sample in the Baltic.


[B][COLOR=darkorchid]Barb, the smaller versions of the menus are for the waiters and assistant waiters. [/COLOR][/B]
[B][COLOR=#9932cc][/COLOR][/B]
[B][COLOR=#9932cc]When we were on the Silhouette, we asked our stateroom attendant if he could get us copies of the menus and he did just that. The folks on the Celebrity ships are so accommodating. We just love the step above the rest service that you get with Celebrity.[/COLOR][/B]
[B][COLOR=#9932cc][/COLOR][/B]
[B][COLOR=#9932cc]Linda[/COLOR][/B]

[LinAli55]

[quote name='jazzbeau']Just back from Summit Jan. 28-Feb. 4 cruise. Can verify that we followed the standard menu rotation, based on our four nights in MDR (1=A, 3=C, 6=F, 7=G).

Here is a scan of the 7th night's menu, which corresponds to menu G in the scans and text above:

[B][COLOR=darkorchid]This is a total different format than the menus I got while on the Silhouette. [/COLOR][/B]
[B][COLOR=#9932cc][/COLOR][/B]
[B][COLOR=#9932cc]Do you think this is because of the solsticizing that the Summit just went under?[/COLOR][/B]
[B][COLOR=#9932cc][/COLOR][/B]
[B][COLOR=#9932cc]Linda[/COLOR][/B]

[jeanico]

[quote name='weazie']How does a person know the rotation for the menu on a particular sailing? We are on the Eclipse on Feb. 25th, eastern caribbean with San Juan, St. Maarten & St. Kitts. Thanks in advance for any help.[/quote]

Woohooo! I am on the same cruise as you with my hubby, and it's our 1rst time on Celebrity! :) I am sure dining will be awesome, no matter what menu rotation we get; I've been told the food on Celebrity is excellent! I am now crossing my fingers for great weather and smooth seas, for the ultimate vacation week!