Legend

[cool joe]

On the 8 day from Ft Lauderdale does anyone know what the 2 formal nighs are?? Trying to plan what night to go to the upscale resturatnt. If you went was it worth it and what did you order. Going this november 25,2005

[cbabe]

Formal nights: 1st at sea day and 3rd at sea day.

 

Yes, I went to the supper club, but I really didn't care for it. Just my tastes I guess, but I wouldn't dissuade anyone else from it.

have a great time

[Tom-n-Cheryl]

On the 8 day from Ft Lauderdale does anyone know what the 2 formal nighs are?? Trying to plan what night to go to the upscale resturatnt. If you went was it worth it and what did you order. Going this november 25,2005

 

I do not specifically recall which days were formal, but I think they are both on SEA DAYS. Plan on the supper club on a port night (IMHO !)

 

It is WELL worth the $30 per person.

 

here is a copy of the menu (from 2004 - thanks DERF!) there have been minor changes - you will not see crab claws on the menu, and the desserts have changed (try the apple tarte!). My choices are in BOLD, and I have tried everything on the menu (except the chicken and caviar!!!)

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Starters

 

TRIO OF ESCARGOTS

Baked in Brioche, Wrapped in Rice Paper and Classic Bourguignonne

 

BEEF CARPACCIO

Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese Marinated Mache Lettuce

SUSHI PLATTER

Ahi Tuna, Shrimp and Unagi with Pickled Ginger and Wasabi

 

ICED RUSSIAN CAVIAR

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

 

SHRIMP COCKTAIL

Colossal Black Tiger Prawns with American Cocktail Sauce

 

NEW ENGLAND CRAB CAKE On Roasted Pepper Remoulade

 

LOBSTER BISQUE WITH VINTAGE COGNAC Fleuron and Fresh Cream

 

BAKED ONION SOUP “LES HALLES”

A Parisian Classic

 

Salads

CLASSIC CAESAR SALAD

Hearts of Romaine Lettuce, Traditionally Prepared

 

BABY LEAF SPINACH AND FRESH MUSHROOMS

With blue cheese, warm bacon dressing.

TOSSED GARDEN SALAD

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

 

Side Dishes

BAKED POTATO WITH TRIMMINGS

SAUTEED MEDLEY OF FRESH MUSHROOMS

YUKON GOLD MASH WITH WASABI HORSERADISH

SPAGHETTI WITH FRESH TOMATO SAUCE

GRILLED FRESH VEGETABLES IN SEASON

CREAMED SPINACH WITH GARLIC

 

Entrees

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

 

BROILED NEW YORK STRIPLOIN STEAK

14 0Z. Of the Favorite Cut for Steak Connoisseurs

 

CLASSIC PORTERHOUSE STEAK

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

'Tenderloin

24 0Z. of the Best from Both Worlds

 

BROILED FILET MIGNON

9 OZ. for Ihe True gourmet

SURF & TURF

Seared Lobster Tail over Tomato Confit

Grilled Filet: Mignon over Cardamom Braised Carrots, Pumpkin Ravioli

 

ALASKAN KING CRAB CLAWS

Served Cold, with Drawn Butter and Roasted Pepper Remoulade

 

CHILEAN SEA BASS

Lobster Nage Braised Sea Bass over Young Spinach and Mango Salad

 

BROILED LOBSTER TAIL

Served With Drawn Butter

 

BROILED SUPREME OF FREE RANGE CHICKEN

With Blackberry- Port Wine Reduction

 

GRILLED LAMB CHOPS

Double-Cut Lamb Chops

Served on Five Bean Cassoulet and Rosemary Jus

 

BROILED PROVIMI VEAL CHOP

Center- Cut from the Highest Grade Milk-Fed Veal

 

Sauces Available

THREE PEPPERCORN SAUCE

WILD MUSHROOM SAUCE

SAUCE BEARNAISE

 

Desserts

WARM FLOURLESS CHOCOLATE CAKE

Served with Homemade Ice Cream

 

SYMPHONY OF MOUSSES

Dark and White Chocolate, Orange and Mocha

 

TRIO OF CREME BRULLEE

Served with Sugar Tuiles and phyllo cigar

 

FRESH FRUITS

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

SELECTION OF INTERNATIONAL CHEESES

 

Beverages

FRESHLY BREWED COFFEE

 

Regular or Decaffeinated

 

TEA AND HERBAL TEAS

 

Dessert Wines

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

 

After Dinner Drinks

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

Dow' S VINTAGE PORT, '85 $12.95

DE MONTAL ARMAGNAC SPECIAL RESERVE $8.75

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

HARDY, X. a . $9.50

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

PINAR DEL RIO, GAUTIER x.a. 9.95

HENNESSY, X. a . 11.00

MARTELL CORDON BLEU 10.00

HENNESSY PARADIS 35. 00

COURVOISIER X. a. 11.00

REMY MARTIN LOUIS XI I I 95.00

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Tom

[danfiveoh]

Thanks for the menu! Never done the "extra charge" dining on any of the past 12 cruises, but now I'm tempted...... :)

[cool joe]

Thanks to all who replied, and very much for the menu:)

[cool joe]

Thanks to all who replied, and very much for the menu:)

Life is to short to drink Cheap wine!

[Bran8778]

Bumping up for menu>>>>> THANKS

[XmindyX]

When you go to this dinner , Do you bring cash for tip ?

[Tom-n-Cheryl]

When you go to this dinner , Do you bring cash for tip ?

 

Technically, the tip is "included" in the $30 pp. Though many (most?) will tip an additional amount. We will usually tip an additional $20 (for the two of us) assuming the service is excellent - which it usually is :)

 

Tom

[XmindyX]

Thank you Tom .. Did you take the Legend out of NY , If so ..Could you tell me if the pools were open when you got on the ship?

[Tom-n-Cheryl]

Thank you Tom .. Did you take the Legend out of NY , If so ..Could you tell me if the pools were open when you got on the ship?

 

All or our cruises have been out of Florida - sorry I can't comment on the pool!

 

Tom

[MrPete]

Out of NY in May, all three pools were open.

[mared1]

I would also recommend the supper club - it is worth the money - just know it takes a long time to eat the entire meal - since the job is not made up before you order - I think we were there for almost 3 hours.