Current MDR Menus As Of Jan 2012

[cavok]

celebrity must be experimenting with their mdr menus...
may be a sign of more to come/change?

on our recent solstice cruise (5th feb 12) they had these daily menus, which i scanned and attach. (unfortunately i failed to grab a copy of the everyday menu).
we were told this was the first cruise that this format was being tested. luckily, we just had gotten off eclipse the day before, so had a direct comparison.

the layout format changed, as did some entrees.
some new things like chateaubriand (which was awesome!) and a regular size lobster tail (better than the lots-of-breading-where-is-the-crabmeat stuffing they had previously)
at the same time, the everyday menu got a bit thinned out. most notable was no more lobster bisque (just once on the daily) and no more celebrity antipasti platter.

overall the food on solstice tasted even a bit better than the week before on eclipse, with a few exceptions (beef tatar, lobster bisque, both were much better on eclipse!).
i was amazed how many differences in little details there still are between standardized sister ships!
to give you an example, plenty of sundried tomatos and more choices available at the egg(morning) and stir fry(throughout the day) station on solstice, no dried tomatos and less options to be found on eclipse...
also, the observation that everything was just a bit too sweet on eclipse did not apply to solstice, which we highly appreciated, more spices and salt employed.

enjoy,
cavok

[patty1955]

Every time I see the menus, I have to laugh at "San Francisco Crab Louis" with blue crab. We don't have blue crab out here on the west coast and, in fact, I just spend $150 to have some shipped out here for my husband's Valentine's day gift.

[Despegue]

Thank you CAVOK!

It seems that the fruit starters and cold soups have been eliminated from the newest menus:(
Also, the Lobster bisque, which I love has disappeared on the Everyday menu as well as the Tuscan Antipasti platter. It is replaced by a fruit starter (due to the elimination on the daily specials)

Also all mentioning of dishes "served in the specialty restaurants" has vanished.

overall, the menu seems trimmed down, probably cost cutting but at the same time relieving pressure on the galley to focus on a better preparation of the items left. Recent added items have disppeard again and replaced by their predecessors (like the return of the Lamb shank tagine style iso. the dough wrapped lamb with vegetable disaster)

Now if only the Beef cheeks could come back, I'm a happy camper...

Good to see the Chateabriand back! It is a Formal night classic.

[Retired civil servant]

Hi Everybody,

We have just sampled this menu on the Constellation for 14 days, it was fantastic.

The quality, presentation and choice was so good we really couldn't decide some nights and wished you could have sampled a portion of each dish.

You even get to try some of those served in the Tuscan Grill or Ocean Liners, as you will notice they have inserted some of the dishes on the menus.

There were a couple of main courses we wouldn't go for again, but they were down to our personal taste. Be prepared to put on a few extra pounds around the waist.

We just can't wait to sail Celebrity again and hope you all enjoy your cruises.

[Dunmore2]

Thanks cavok, I see what you mean about the changes.

You've included the everyday menu, it's on the last page. Do you have a copy of the formal night's menu?

[Jim M]

[quote name='cavok']celebrity must be experimenting with their mdr menus...
may be a sign of more to come/change?

on our recent solstice cruise (5th feb 12) they had these daily menus, which i scanned and attach. (unfortunately i failed to grab a copy of the everyday menu).
we were told this was the first cruise that this format was being tested. luckily, we just had gotten off eclipse the day before, so had a direct comparison.

the layout format changed, as did some entrees.
some new things like chateaubriand (which was awesome!) and a regular size lobster tail (better than the lots-of-breading-where-is-the-crabmeat stuffing they had previously)
at the same time, the everyday menu got a bit thinned out. most notable was no more lobster bisque (just once on the daily) and no more celebrity antipasti platter.

overall the food on solstice tasted even a bit better than the week before on eclipse, with a few exceptions (beef tatar, lobster bisque, both were much better on eclipse!).
i was amazed how many differences in little details there still are between standardized sister ships!
to give you an example, plenty of sundried tomatos and more choices available at the egg(morning) and stir fry(throughout the day) station on solstice, no dried tomatos and less options to be found on eclipse...
also, the observation that everything was just a bit too sweet on eclipse did not apply to solstice, which we highly appreciated, more spices and salt employed.

enjoy,
cavok[/quote]

Same menus on the next cruise (12-Feb 12). However the menu for the second formal night (with lobster tail, Momma's pork chop, etc) seems to be missing.

Jim M

[patty1955]

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
__ Seasonal Fruit Medley: Hand-Cut Selection Of Seasonal Fruits

Soups:
__Baked French Onion Soup: With Herb Croutons And Melted Gruyere Cheese

Salads:
__Classic Caesar Salad: Crispy Hearts Of Romaine Lettuce, With Garlic Croutons And Parmesan Cheese

Entrees:
__Broiled Alaskan Salmon: Classic Hollandaise Sauce
__ Grilled Chicken Breast: Herb Marinated Wi Th Thyme Jus
__Grilled New York Sirloin Steak: With Beurre Maitre D’hôtel
__Classic Caesar Salad:With Grilled Chicken Breast Or Poached Shrimp

All Classic Dinner Favorites Are Served With Mashed Potatoes And Seasonal Vegetables



Desserts:
__New York Cheesecake: With Fresh Homemade Berry Compote
__Apple Pie A La Mode: with Vanilla Ice Cream
__Crème Brule: Delightfully Balanced Vanilla-Infused Custard, With Caramelized Sugar Topping
[FONT="]
[/FONT]
MENU A


Appetizers
__Chilled San Francisco Crab Louis: Blue Crab Claw Meat, Served Over Fresh Avocado
__Organic Roasted Red Beets: Topped with Feta Cheese and Sherry Vinaigrette; Servied with Teardrop Tomatoes and Mixed Greens
__Baked Farm Goat Cheese Tart: Served Warm With Roasted Red Peppers And Aged Balsamic Syrup

Soups:
__Cream of Wild Forest Mushroom Soup: Mushroom Truffle Fricassee
__Angus Beef Consommé: With Leef and Root Vegetable Garnish

Salads:
__ Belgian Endive And Arugula Salad: With Apples And Candied Pecans
__ Mesclun Greens and Red Pepper: 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: Burgundy Braised Chicken With Pancetta, Mushrooms, And Pearl Onions, Served With Pomme Mousseline And Flaky Puff Pastry Leaf
__Lamb Shank “Tangine Style”: Marinated in Moroccan Spices with Harrissa, Root Vegetables, Dried Apricots and Raisins; Served on Citrus Infused Couscous with Carrot-Mint Slaw
__Aged Prime Rib Of Beef: Served Mashed Potatoes, Glazed Baby Carrots, Green Beans, And Pan Gravy
__Grilled Vegetable Kabob Served With Citrus Basmati Rice, Golden Raisins, And Toasted Pine Nuts




[FONT="]
[/FONT]
MENU B

Appetizers:
__ Cold Smoked Atlantic Salmon Roulade With Shaved Cucumber Salad, Herbed Cream Cheese, Pumpernickel Points And Broken Salmon Caviar Cream
__Beef Carpaccio: 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:
__ Spanish Seafood Soup: With Saffron, Tomato. Garlic, Parsley and Calamari
__ Rich Vegetable Broth: With Vegetable Linguini. Cellophane Noodles And Cilantro


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: Served With Spinach, Sun-Dried Tomato, Sliced Mushrooms And Chardonnay Cream Sauce
__Cedar Plank Grilled “Black Salmon”: Served With Sweet Yellow Corn Mashed Potatoes, Haricot Vert-Artichoke Ragout, Crispy Bacon And BBQ Sauce
__ Quail Delight: Roasted California Raised Quail With Wild Rice And Black Truffle Stuffing Served Over Braised Savoy Cabbage, Apple Wood Smoked Bacon, Sauteed Wild Mushrooms And Sage Jus
__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
__Classic Chateaubriand Brillat-Savarin: Broiled Angus Beef Tenderloin Served With Roasted Parisienne Potatoes, Glazed Haricots Verts, Carrot Batonettes, Shiraz Braised Shallots, And Choice Of' Bearnaise Or Madeira Sauce:
__ Vegetable Paella: Paella-Style Steamed Vegetables With Israeli Couscous And Cilantro Aioli Crostini



[FONT="]
[/FONT]
MENU C

Appetizers:
__ Porcini Mushroom Risotto: With Parmesan And Mascarpone Cheese
__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
__Sweet Yellow Corn Soup: With Lobster-Bacon Fricassee

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:
__ Mediterranean Seafood Orzo: With A Melange Of Scallops, Shrimp, Mussels, Monkfish, Roasted Eggplant And Cherry Tomato; Garnished With Italian Parsley
__ Almond Crusted Trout: With Creamy Potato Puree, Haricots Verts, Cherry Tomatoes, Green Grape And Browned Lemon Butter Sauce
__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
__ Seared Pork Medallions: Tender Pan Seared Pork Medallions Served With Creamy Dijon Mustard Sauce, Caramelized Pearl Onions, B Raised Mushrooms, Rice
Pilaf and Sauteed Spinach
__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



[FONT="]
[/FONT]
MENU D


Appetizers:
__ Shellfish And Saffron Risotto: Jumbo Shrimp, Scallops With Tomato-Fennel Sauce
__Caprese Salad: Vine-Ripe Tomatoes Layered With Buffalo Mozzarella And Arugula, Tossed In Extra Virgin Olive Oil And Balsamic Vinaigrette
__Crispy Sautéed Sweetbread And Potato Pancake Napoleon: With Savory Marsala Cream

Soups:
__Smoked Salmon-Potato Chowder: with Chives and Soy Caviar
__Italian Style Wedding Soup: with Meatballs, Kale and Parmesan Cheese

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 Bistecca: Grilled New York Steak Served Over Rigatoni Pasta; Served With Garlic Cream Sauce.. Roasted Plum Tomatoes, Fresh Arugula, Button Mushroom And Crumbled Gorgonzola
__Cape Hake Paupiette Style: Black Truffle Infused And 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
__ Osso Buco Alla Milanese: Milk Feed Veal Shank, Braised With Vegetable Mirepoix, Roasted Artichokes And Served Over Herb Mashed Potatoes; Topped With Traditional Italian Gremolata And Savory Veal Jus
__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



[FONT="]
[/FONT]


MENU E


Appetizers:
__Curried Chicken Salad: Composed Blend Of Curried Chicken, Toasted Sweet Coconut, Mixed Greens, And Pineapple-Raisin Salsa
__ Creamy Parmesan Polenta: Fricasse Of Wild Mushroom
__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
__ Smoked Ham And Split Pea Soup: Parmesan Fondant

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
__ Oven Roasted Chicken Saltimbocca: Stuffed With Prosciutto, Sage & Mozzarella Cheese. Paired With Sun-Dried Tomatoes, Olive Crostini, Mediterranean Vegetables And Lemon-Caper Sauce
__ 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
__ Petit Filet Mignon: Prepared Tournedos Style Wrapped In Bacon And Pan Seared; Served With Caramelized Onion Potato Cake, Buttered Green Peas And Jameson Irish Whiskey Sauce
__Honey And Marjoram Braised Barley: With Brunoise Of Root Vegetables, Cherry Tomatoes, Drizzled Honey, And Marjoram-Infused Olive Oil


[FONT="]
[/FONT]
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


[FONT="]
[/FONT]
MENU G


Appetizers:
__Warm Goat Cheese Croustillant: Red And Yellow Sweet Bell Pepper Salad
__Pesto Roasted 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:
__ Tuscan Vegetable Minestrone: Fresh Basil Chiffonade
__Spiced Sweet Potato Soup: With Ginger Raisins And Toasted Pecans

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 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
__ Barolo Braised Beef Ragout: With Sauteed Sage Gnocchi. Roasted Shallots And Tender Root Vegetable
__Vietnamese Yellow Curry With Potatoes: With Coconut Milk, Sautéed Carrots, Bell Peppers, Celery Root, And Snap Peas, Served Over Lime-Jasmine Rice



[FONT="]
[/FONT]
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


[FONT="]
[/FONT]
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



[FONT="]
[/FONT]
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


[FONT="]
[/FONT]
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.


[FONT="]
[/FONT]

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.



[FONT="]
[/FONT]
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

[patty1955]

My favorites are now missing, Beef tournados, chicken mousse and my husband's fruit soups.

[sarahc78]

I think they look pretty good. A little trimmed down, but each menu has at least 2 items I would choose as a dinner option so that is good.

[softail]

[quote name='patty1955']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
__ Seasonal Fruit Medley: Hand-Cut Selection Of Seasonal Fruits

Soups:
__Baked French Onion Soup: With Herb Croutons And Melted Gruyere Cheese

Salads:
__Classic Caesar Salad: Crispy Hearts Of Romaine Lettuce, With Garlic Croutons And Parmesan Cheese

Entrees:
__Broiled Alaskan Salmon: Classic Hollandaise Sauce
__ Grilled Chicken Breast: Herb Marinated Wi Th Thyme Jus
__Grilled New York Sirloin Steak: With Beurre Maitre D’hôtel
__Classic Caesar Salad:With Grilled Chicken Breast Or Poached Shrimp

All Classic Dinner Favorites Are Served With Mashed Potatoes And Seasonal Vegetables



Desserts:
__New York Cheesecake: With Fresh Homemade Berry Compote
__Apple Pie A La Mode: with Vanilla Ice Cream
__Crème Brule: Delightfully Balanced Vanilla-Infused Custard, With Caramelized Sugar Topping


MENU A


Appetizers
__Chilled San Francisco Crab Louis: Blue Crab Claw Meat, Served Over Fresh Avocado
__Organic Roasted Red Beets: Topped with Feta Cheese and Sherry Vinaigrette; Servied with Teardrop Tomatoes and Mixed Greens
__Baked Farm Goat Cheese Tart: Served Warm With Roasted Red Peppers And Aged Balsamic Syrup

Soups:
__Cream of Wild Forest Mushroom Soup: Mushroom Truffle Fricassee
__Angus Beef Consommé: With Leef and Root Vegetable Garnish

Salads:
__ Belgian Endive And Arugula Salad: With Apples And Candied Pecans
__ Mesclun Greens and Red Pepper: 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: Burgundy Braised Chicken With Pancetta, Mushrooms, And Pearl Onions, Served With Pomme Mousseline And Flaky Puff Pastry Leaf
__Lamb Shank “Tangine Style”: Marinated in Moroccan Spices with Harrissa, Root Vegetables, Dried Apricots and Raisins; Served on Citrus Infused Couscous with Carrot-Mint Slaw
__Aged Prime Rib Of Beef: Served Mashed Potatoes, Glazed Baby Carrots, Green Beans, And Pan Gravy
__Grilled Vegetable Kabob Served With Citrus Basmati Rice, Golden Raisins, And Toasted Pine Nuts






MENU B

Appetizers:
__ Cold Smoked Atlantic Salmon Roulade With Shaved Cucumber Salad, Herbed Cream Cheese, Pumpernickel Points And Broken Salmon Caviar Cream
__Beef Carpaccio: 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:
__ Spanish Seafood Soup: With Saffron, Tomato. Garlic, Parsley and Calamari
__ Rich Vegetable Broth: With Vegetable Linguini. Cellophane Noodles And Cilantro


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: Served With Spinach, Sun-Dried Tomato, Sliced Mushrooms And Chardonnay Cream Sauce
__Cedar Plank Grilled “Black Salmon”: Served With Sweet Yellow Corn Mashed Potatoes, Haricot Vert-Artichoke Ragout, Crispy Bacon And BBQ Sauce
__ Quail Delight: Roasted California Raised Quail With Wild Rice And Black Truffle Stuffing Served Over Braised Savoy Cabbage, Apple Wood Smoked Bacon, Sauteed Wild Mushrooms And Sage Jus
__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
__Classic Chateaubriand Brillat-Savarin: Broiled Angus Beef Tenderloin Served With Roasted Parisienne Potatoes, Glazed Haricots Verts, Carrot Batonettes, Shiraz Braised Shallots, And Choice Of' Bearnaise Or Madeira Sauce:
__ Vegetable Paella: Paella-Style Steamed Vegetables With Israeli Couscous And Cilantro Aioli Crostini





MENU C

Appetizers:
__ Porcini Mushroom Risotto: With Parmesan And Mascarpone Cheese
__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
__Sweet Yellow Corn Soup: With Lobster-Bacon Fricassee

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:
__ Mediterranean Seafood Orzo: With A Melange Of Scallops, Shrimp, Mussels, Monkfish, Roasted Eggplant And Cherry Tomato; Garnished With Italian Parsley
__ Almond Crusted Trout: With Creamy Potato Puree, Haricots Verts, Cherry Tomatoes, Green Grape And Browned Lemon Butter Sauce
__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
__ Seared Pork Medallions: Tender Pan Seared Pork Medallions Served With Creamy Dijon Mustard Sauce, Caramelized Pearl Onions, B Raised Mushrooms, Rice
Pilaf and Sauteed Spinach
__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:
__ Shellfish And Saffron Risotto: Jumbo Shrimp, Scallops With Tomato-Fennel Sauce
__Caprese Salad: Vine-Ripe Tomatoes Layered With Buffalo Mozzarella And Arugula, Tossed In Extra Virgin Olive Oil And Balsamic Vinaigrette
__Crispy Sautéed Sweetbread And Potato Pancake Napoleon: With Savory Marsala Cream

Soups:
__Smoked Salmon-Potato Chowder: with Chives and Soy Caviar
__Italian Style Wedding Soup: with Meatballs, Kale and Parmesan Cheese

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 Bistecca: Grilled New York Steak Served Over Rigatoni Pasta; Served With Garlic Cream Sauce.. Roasted Plum Tomatoes, Fresh Arugula, Button Mushroom And Crumbled Gorgonzola
__Cape Hake Paupiette Style: Black Truffle Infused And 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
__ Osso Buco Alla Milanese: Milk Feed Veal Shank, Braised With Vegetable Mirepoix, Roasted Artichokes And Served Over Herb Mashed Potatoes; Topped With Traditional Italian Gremolata And Savory Veal Jus
__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:
__Curried Chicken Salad: Composed Blend Of Curried Chicken, Toasted Sweet Coconut, Mixed Greens, And Pineapple-Raisin Salsa
__ Creamy Parmesan Polenta: Fricasse Of Wild Mushroom
__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
__ Smoked Ham And Split Pea Soup: Parmesan Fondant

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
__ Oven Roasted Chicken Saltimbocca: Stuffed With Prosciutto, Sage & Mozzarella Cheese. Paired With Sun-Dried Tomatoes, Olive Crostini, Mediterranean Vegetables And Lemon-Caper Sauce
__ 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
__ Petit Filet Mignon: Prepared Tournedos Style Wrapped In Bacon And Pan Seared; Served With Caramelized Onion Potato Cake, Buttered Green Peas And Jameson Irish Whiskey Sauce
__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:
__Warm Goat Cheese Croustillant: Red And Yellow Sweet Bell Pepper Salad
__Pesto Roasted 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:
__ Tuscan Vegetable Minestrone: Fresh Basil Chiffonade
__Spiced Sweet Potato Soup: With Ginger Raisins And Toasted Pecans

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 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
__ Barolo Braised Beef Ragout: With Sauteed Sage Gnocchi. Roasted Shallots And Tender Root Vegetable
__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[/quote]

Well let me just say that if this is the bad pared down menu i cant imagine what the previous one was like. Ive been on Carnival,NCL,RCCL and Disney and i dont remember any of them having this nice of a menu. Cant wait for my X cruise.

[stereo]

after reading the fantastic menus--14 days of sure joy can anyone guess what Celebrity can think up for the 15th night of a 15 day TA cruise

[softail]

[quote name='stereo']after reading the fantastic menus--14 days of sure joy can anyone guess what Celebrity can think up for the 15th night of a 15 day TA cruise[/quote]

Well i know that on a 15 night Panama Canal last April they repeated one of the menu's for the last night.

[Bobbie John]

Thank you, cavok and Patty for posting the menus.

[cavok]

i just found that i have the missing menu as well... the automatic paper feed to the scanner just missed splitting two pages... will scan it in the next days and complete the set.

and i was lead to believe that this so far is only a trial, limited to solstice... so expect all the other ships to have the "old" menus... let's watch the feedback from cruisers returning.

cavok

[airlinerob]

[quote name='cavok']celebrity must be experimenting with their mdr menus...
may be a sign of more to come/change?

on our recent solstice cruise (5th feb 12) they had these daily menus, which i scanned and attach. (unfortunately i failed to grab a copy of the everyday menu).
we were told this was the first cruise that this format was being tested. luckily, we just had gotten off eclipse the day before, so had a direct comparison.

the layout format changed, as did some entrees.
some new things like chateaubriand (which was awesome!) and a regular size lobster tail (better than the lots-of-breading-where-is-the-crabmeat stuffing they had previously)
at the same time, the everyday menu got a bit thinned out. most notable was no more lobster bisque (just once on the daily) and no more celebrity antipasti platter.

overall the food on solstice tasted even a bit better than the week before on eclipse, with a few exceptions (beef tatar, lobster bisque, both were much better on eclipse!).
i was amazed how many differences in little details there still are between standardized sister ships!
to give you an example, plenty of sundried tomatos and more choices available at the egg(morning) and stir fry(throughout the day) station on solstice, no dried tomatos and less options to be found on eclipse...
also, the observation that everything was just a bit too sweet on eclipse did not apply to solstice, which we highly appreciated, more spices and salt employed.

enjoy,
cavok[/QUOTE]


Cavok,

We're you on an Eastern or Western itinerary?

[Fla Mike]

Thanks... I'm putting on weight just looking :)

[jgnova]

[COLOR=Green][SIZE=3][FONT=Comic Sans MS]Not sure if this helps, but I used a handheld scanner in the MDR to scan all but one of the dinner menus on the 22 Feb - 5 Mar 2012 Silhouette sailing. Also, the original and modified "everyday menu" as they announced part way through that escargot were replaced by crab-stuffed mushroom caps because of a (purported) shortage of escargot. [URL="http://www.sjajg.com/travel/cruise2012C/Silhouette_2012/Silhouette_February_2012.html"]Click here for the page with the links to the menu scans as well as scans of the daily schedules.[/URL] I apologize for the menu scan quality - this was my first time using the scanner.

j
[/FONT][/SIZE][/COLOR]

[patty1955]

After looking at the scans of the new menus, I was going to update my text versions to upload to the board, but realized that there seems to be more than one version. Another thread showed different menus. I'm waiting to see if the menus standardize or if there going to custom to each ship.

[cruisercrazy69]

Are the items on the classic menu available every day?

[jgnova]

[quote name='cruisercrazy69']Are the items on the classic menu available every day?[/quote]

[COLOR=Green][SIZE=3][FONT=Comic Sans MS]Yes. If they can't find a source for the escargot, I guess you'll have the mushroom caps. And try to remember the dessert choices as they don't appear on the dessert menu - and the waiter's don't always remember to remind you about them.

j
[/FONT][/SIZE][/COLOR]