aqhacruiser Posted November 9, 2007 Author #851 Share Posted November 9, 2007 Sorry my bad ,just had a blonde moment:o I'm gonna get you for saying that in April! LOL:D Link to comment Share on other sites More sharing options...
aqhacruiser Posted November 9, 2007 Author #852 Share Posted November 9, 2007 Hi, Thanks for all the info. You really had a great view! Nice window!! I'll be sailing in Feb and took a chance with the guaranteed inside stateroom... hoping for an upgrade! Have you ever heard of people actually getting upgrades? Also, I was wondering if I should bring my ice skates on board? By the way, those cookies look delicious! Are there restaurants or cafes on board,other than the Portofino,where you have to pay extra? thanks I've read of some people getting upgrades on the main board but only getting upgrades to one catagory above what they have. Like an inside may upgrade to an oceanview. No one knows how and when the upgrade fairy works. LOL! :D They give you skates to use onboard so I wouldn't bother bringing them. There is the Windjammer, Dining room, Promanade Cafe, room service that offer free food, Johnny Rockets has a 3.95 cover charge per person and Portifino has a 20.00 cover charge per person:) Link to comment Share on other sites More sharing options...
sea-cruise Posted November 9, 2007 #853 Share Posted November 9, 2007 Sorry my bad ,just had a blonde moment:o ROFL!!! Oh no...Not again! Just when our sides stopped hurting from laughing!!! :rolleyes: Good one!!! (ooops.... I'm a blonde) :D Link to comment Share on other sites More sharing options...
Mademypoint Posted November 9, 2007 #854 Share Posted November 9, 2007 Duplicate Link to comment Share on other sites More sharing options...
Mademypoint Posted November 9, 2007 #855 Share Posted November 9, 2007 Here are a few pictures.... The most important one. San Juan taken from Dizzy's Promenade deck Link to comment Share on other sites More sharing options...
Mademypoint Posted November 9, 2007 #856 Share Posted November 9, 2007 Said it timed out but it did post them....would rather delete! Link to comment Share on other sites More sharing options...
sea-cruise Posted November 9, 2007 #857 Share Posted November 9, 2007 Good pictures! I love the one of SJ taken from Dizzy's. :) Link to comment Share on other sites More sharing options...
Sugar*Magnolia Posted November 9, 2007 #858 Share Posted November 9, 2007 Suzanne!! Thanks again for confirming the Captain question on the other thread! I really appreciate it! got to love when a fellow CC'er has better info than phoning C&A lol. Anyway, can I jump in here with a question I hope you could answer. There was no mention of Halloween Festivities. What was it like on board for Halloween? Was Explorer dressed-up and decorated? Was there a parade or contest for the little ones? (that always makes things festive!) Was there something for adults in the Chamber that night? We're thinking about a future Halloween sail at some point.....would love to know what RCI does on Explorer. (imagining Allen Brooks in his Superman costume :)) Link to comment Share on other sites More sharing options...
ChristieNJ Posted November 9, 2007 #859 Share Posted November 9, 2007 Suzanne!! Thanks again for confirming the Captain question on the other thread! I really appreciate it! got to love when a fellow CC'er has better info than phoning C&A lol. Anyway, can I jump in here with a question I hope you could answer. There was no mention of Halloween Festivities. What was it like on board for Halloween? Was Explorer dressed-up and decorated? Was there a parade or contest for the little ones? (that always makes things festive!) Was there something for adults in the Chamber that night? We're thinking about a future Halloween sail at some point.....would love to know what RCI does on Explorer. (imagining Allen Brooks in his Superman costume :)) Diva - The ship most certainly was all decorated up for Halloween. And that day & especially night, everyone was in their costumes. Instead of the typical 80's party they had a Halloween Monster Mash. They also had a parade down the Promenade. All of it made the Cruise In Review video. I went to bed early that night so I didn't catch much, but the costumes on the ship were hilarious! Link to comment Share on other sites More sharing options...
dolfinmusic Posted November 9, 2007 #860 Share Posted November 9, 2007 (imagining Allen Brooks in his Superman costume :)) I DO have a picture of that!!! I am having such a hard time uploading my pics!! If you want to send me an email - I will be more than happy to email it to you! Just put cruise or something in the subject line: dolfinmusic@aol.com Oh - and it will only be a $5 charge for that :D lol!!! Link to comment Share on other sites More sharing options...
Mademypoint Posted November 9, 2007 #861 Share Posted November 9, 2007 We went to the magellen dining room in our costumes. Link to comment Share on other sites More sharing options...
dolfinmusic Posted November 9, 2007 #862 Share Posted November 9, 2007 (imagining Allen Brooks in his Superman costume :)) It worked! Here ya go: Link to comment Share on other sites More sharing options...
sha88 Posted November 10, 2007 #863 Share Posted November 10, 2007 It worked! Here ya go: Fred was Superman, too,and when we walked down the promenade later in the evening, everyone was saying, Hi, Superman, how are ya doin' - very fun night! Link to comment Share on other sites More sharing options...
aqhacruiser Posted November 10, 2007 Author #864 Share Posted November 10, 2007 ROFL!!! Oh no...Not again! Just when our sides stopped hurting from laughing!!! :rolleyes: Good one!!! (ooops.... I'm a blonde) :D Can ya believe it? :D Link to comment Share on other sites More sharing options...
aqhacruiser Posted November 10, 2007 Author #865 Share Posted November 10, 2007 Here are a few pictures.... The most important one. San Juan taken from Dizzy's Promenade deck Great pictures! LOVE the towel animal collection! Link to comment Share on other sites More sharing options...
aqhacruiser Posted November 10, 2007 Author #866 Share Posted November 10, 2007 Suzanne!! Thanks again for confirming the Captain question on the other thread! I really appreciate it! got to love when a fellow CC'er has better info than phoning C&A lol. Anyway, can I jump in here with a question I hope you could answer. There was no mention of Halloween Festivities. What was it like on board for Halloween? Was Explorer dressed-up and decorated? Was there a parade or contest for the little ones? (that always makes things festive!) Was there something for adults in the Chamber that night? We're thinking about a future Halloween sail at some point.....would love to know what RCI does on Explorer. (imagining Allen Brooks in his Superman costume :)) We had many people in the dining room dressed in costumes including some waiters! LOL! There was a costume contest and parade. Allen Brooks first appeared in his Superman costume after the iceshow that night. He skated out and said he had been practicing to do jumps and he was going to show us how good he was. He skated around very fast and then no way and skated out! He was hysterical and at the time he had a black Clark Kent wig on that he said made him look more like Ringo than Superman. LOL! This was my second Halloween on the Explorer and we are booked for next Oct. also and it's always a lot of fun. Tons of pirates, fireman, policemen, ghosts, witches, jesters, you name it even a woman in full captain dress! It was great! Later on they had a monsterbash dance party in Studio B. :D I probably forgot some things but I did post about it from onboard further back on this thread. Yes, the ship was decorated too! There were definitely many more people in costume this year than on the 5 night last year. :D Link to comment Share on other sites More sharing options...
sleeples23 Posted November 10, 2007 #867 Share Posted November 10, 2007 Hey Donna: Make sure you bring some ginger. Not sure how your mom will be with the bonine depending on her meds in her case. Hopefully we can all make this a special cruise for you and your family too. My mom only has a third of one lung that functions as there are all tumors in the other....3 pack a day'r for years..so at 83 I am glad she is still with us but it is hard. She is on oxygen and she does her own thing in our house. It is kind of "mom proof" so she won't blow up! But with all of that and copd and the emphezema too and a host of other stuff...heart, brain..you name it...geez it really sucks to get these problems. I have to often remind mom when she is having a bad day which seems is every day..just look at what cindy is going through, so get out of bed and get moving! No, that doesn't motivate her..but it sounds good. Gives her something to think about for sure. Usually the smoke gets bad in the casino if it is really busy and always at the tables. It bothers my eyes too so i have to keep drops for me and the dh. Sometimes you will feel the movement in the casino if we are on a roll getting to the next port. We seemed to only feel it coming to and from miami. So this should be interesting out of bayonne. I bought a lot of bonine at walmart this week! Thanks for the tips Cris. I have never tried ginger and I'm not even sure how you buy it or what it looks like, but I guess I'll find out. I always bring bonine, the wrist bands, the patch (although I swear I will never use the patch again, I still bring it along because I have it). Although I get seasick so easily, I have been very fortunate that all four of my previous cruises have been pretty tame. My mother never seems to feel anything on the ship at all.... lucky her. Link to comment Share on other sites More sharing options...
aqhacruiser Posted November 10, 2007 Author #868 Share Posted November 10, 2007 You can buy ginger caps in the drug store and I think Walmart has them too. I take Bonine whether I need it or not, I'm not taking any chances:) Link to comment Share on other sites More sharing options...
shirleygr Posted November 15, 2007 #869 Share Posted November 15, 2007 Wow, that was some wild ride getting back to Jersey. I'm just glad everyone made it home safe. We had a similar experience a few years ago on the Dawn. We hit some very rough seas and we were something like 8 hours late getting into port. My older dd and I were so sick. DH and my younger daughter were just fine, though. :rolleyes: Anyway, hoping we have a lot smoother seas on our February cruise. Could someone post the menus for the 9 night? Thanks! Link to comment Share on other sites More sharing options...
aqhacruiser Posted November 15, 2007 Author #870 Share Posted November 15, 2007 DZBOSS typed the menu's and Lynn has them so hopefully she sees this and posts them. It hasn't changed since last year if that helps:) I hope you have smooth seas in Feb. too. I'm also hoping we do not have bad weather in Dec. but can't control that darn weather! Link to comment Share on other sites More sharing options...
mlbtange Posted November 15, 2007 #871 Share Posted November 15, 2007 Wow, that was some wild ride getting back to Jersey. I'm just glad everyone made it home safe. We had a similar experience a few years ago on the Dawn. We hit some very rough seas and we were something like 8 hours late getting into port. My older dd and I were so sick. DH and my younger daughter were just fine, though. :rolleyes:Anyway, hoping we have a lot smoother seas on our February cruise. Could someone post the menus for the 9 night? Thanks! Ask and ye shall receive - NIGHT ONE Bon Voyage (BV) Melon and Mango Drizzled with ginger syrup Smoked Fish Tapenade Smoked fish, onions, capers and fresh herbs, served with crostini Vidalia Onion Tart Sweet onions and Gruyère cheese baked in pastry, with red pepper coulis Tuscan Tomato Soup Thick rustic soup swirled with basil pesto Saigon Chicken Noodle Soup Chicken broth with lemongrass, ginger, noodles, and julienne vegetables Chilled Watermelon Gazpacho Garnished with chopped celery and cucumber Spinach Salad With plum tomatoes, sliced mushrooms, and toasted pine nuts - Ranch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing Shrimp Ravioli In a creamy coconut-lime lobster sauce with freshly wilted spinach and crispy fried leeks SD -Royal Herb-Crusted Fillet of Atlantic Cod With a light cream saffron-Champagne sauce, red-skinned mashed potatoes and scallions Stuffed Chicken Breast Filled with prosciutto and brie, served with red pimento relish Slow-Roasted Prime Rib With a baked potato and horseradish au jus Grilled Mediterranean Vegetable Quesadilla Folded in a flour tortilla with Manchego cheese and tomato cilantro salsa Mashed potatoes, baked potato, rice and vegetable of the day Traditional Caesar Salad Fettuccine with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Ivory Chocolate Fondue Full of mixed berries, with a crunchy biscuit Apple Pie á la Mode Slices of spiced Golden Delicious apples baked in a double-crust pastry, topped with vanilla ice cream Savarin Rum-soaked yeast cake filled with banana cream, finished with orange wedges, Kadota figs and chocolate chips Tropical Fruit Salad Marinated in Grand Marnier Sugar-free Swan Chantilly A pastry swan filled with sugar-free whipped cream, served with apricot purée NIGHT TWO Captain's Gala (CG) / Formal Orange Carpaccio Orange slices, red onion, watercress, feta cheese, and cumin mint yogurt Shrimp Cocktail Royal Chilled shrimp served with Royal cocktail sauce Escargots Bourguignonne Baked snails in garlic-herb butter Lobster Bisque Finished with Cognac and whipped cream Oxtail Broth Beefy broth and aged sherry, served with a crispy cheese twist Chilled Golden Pear Garnished with dried cranberries Caesar Salad Crisp romaine lettuce, shaved Parmesan, and herb croutons Caesar dressing Truffled Wild Mushroom Linguini Alfredo Linguini pasta folded in a creamy wild mushroom and white truffle sauce Golden Sea Bass Pan-seared fillet, Spanish sofrito, black olive polenta, and fried capers Roasted Duck With black currant sauce, red cabbage, and croquette potatoes SD - Filet of Beef Creamy whipped potatoes and crimini mushrooms with green peppercorn sauce Eggplant Mozzarella Tower With chunky plum tomato sauce and balsamic glaze Mashed potatoes, baked potato, rice and vegetable of the day Linguini with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Grand Marnier Soufflé Airy egg white and Grand Marnier pastry cream dessert Double Strawberry Cheesecake Luscious strawberry and cream cheese cake Cherries Jubilee Vanilla ice cream topped with warm red cherries, in a Kirsch-spiked sauce Low-fat Double Strawberry Cheesecake Luscious strawberry and low-fat cream cheese cake Sugar-free Coconut Vanilla Layer Cake With Tahithian vanilla mousse and roasted coconut NIGHT THREE Venetian Feast (VF) Caprese Salad Fresh mozzarella and tomatoes, drizzled with extra-virgin olive oil Antipasti Cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms, and baked caramelized garlic Scallop Risotto Sautéed sea scallops over charred sweet corn and mascarpone risotto Creamy Roasted Garlic Soup With rye bread croutons Minestrone A rich Italian soup of vegetables, tomato and pasta, finished with Pecorino Romano Chilled Strawberry Bisque Garnished with fresh mint Insalata Mista Mixed greens, zucchini, red bell peppers, and black olives - Ranch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing Rigatoni Pasta With spiced chorizo sausage, red and green peppers, grilled corn, olive oil and basil Garlic Tiger Shrimp Garlic-herb baked with seasonal vegetables Chicken Marsala Marsala mushroom sauce, mashed potatoes, and fresh vegetables SD - Lamb Shank with Rosemary Slowly braised, with garlic mashed potatoes and oven-roasted vegetables Vegetarian Chili With jalapeño corn bread, grated cheese, and sour cream Mashed potatoes, baked potato, rice and vegetable of the day Traditional Caesar Salad Rigatoni with Marinara Sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Warm Chocolate Cake With milk chocolate sauce and sliced roasted pears Raspberry Panna Cotta Italian pudding served on an almond butter cookie with raspberry coulis Tiramisu Kahlua, espresso, and mascarpone cake, dusted with cocoa powder Low-fat Angel Food Cake Light as a feather, with Grand Marnier-marinated strawberries Sugar-free Chocolate Mint Cake Layers of chocolate sponge cake and silky sugar-free chocolate mint mousse NIGHT FOUR Get Out There (GOT) Exotic Fruit With Mojito jelly Crab and Shrimp Salad Atop mixed lettuce, mango and papaya, with lime-cilantro dressing Beef and Veal Tortellacci Tossed with zucchini-garlic cream Jalapeno Potato Soup Sour cream and scallions Chicken Consomme With pancake fettuccine and chives Chilled Cranberry and Mango Soup Garnished with diced mango Seasonnal Salad With cucumber and red bell peppers - Ranch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing Penne Tarantina Tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallops SD - Cornmeal Dusted Tilapia With Japanese ratatouille and garlic-wasabi aioli Parmesan Crusted Turkey Tenderloins With sage-mustard sauce Slow-roasted Beef Shoulder Filet Mascarpone mashed potatoes and Shiraz reduction Asparagus and Brie Tart Grilled Plum tomatoes, arugula, red pepper essence and chive oil Mashed potatoes, baked potato, rice and vegetable of the day Traditional Caesar Salad Penne with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Choca-Chino Trilogy Grand Marnier white chocolate mousse, milk chocolate cheesecake and chocolate mud cake B B B Banana and Bailey's Irish Cream brulee custard baked under a crust of caramel Magic Mango Parfait Frozen mango custard with Caribbean mango salsa Low-fat Exotic Pineapple and Coconut Cake Flourless pineapple and coconut cake with low-fat pineapple sorbet Steamed Sugar-free Vanilla and Berry Custard Finished with fresh berries NIGHT FIVE Crown and Anchor (CA) Fresh Seasonal Fruits Laced with passion fruit coulis House Terrine Savory duck pâté with port and Waldorf salad Maryland Crab Cake With wasabi rémoulade, jicama, and fire roasted corn slaw New England Clam Chowder Thick chunky soup topped with chopped parsley Thai Lemongrass Soup Fragrant lemongrass and chicken broth with scallop dumplings and chopped green onions Chilled Golden Delicious Apple Soup Dusted with cinnamon Focaccia and Tomato Salad for the Table Crusty focaccia, bocconcini, and ripe tomato slices tossed with fresh basil. Served family style Cheese Tortelloni In a light blue cheese and sun-dried tomato sauce Orange Lime Salmon With sautéed baby bok choy and tomato-chili compote SD - Grilled Pork Chop With cranberry-apple relish, scalloped potatoes, and sautéed seasonal vegetables Thyme and Garlic Lamb T-Bones Roasted pumpkin, green beans and Merlot reduction Risotto Primavera Freshly grilled vegetables over saffron and wilted spinach risotto Mashed potatoes, baked potato, rice and vegetable of the day Traditional Caesar Salad Spaghetti with Marinara Sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Black Forest Mousse Dark chocolate mousse, brandied cherries and Chantilly cream, served with a biscotti Dulce de Leche Cheesecake Dense cheesecake with a hint of coffee Flavored Baked Alaska Glaciers of ice cream on sponge cake islands, blanketed in golden meringue Low-fat Washington Apple Cobbler Spiced with cinnamon and dusted with powdered sugar Sugar-free Tapioca Pudding Creamy vanilla pudding with zesty lemon sauce NIGHT SIX Onion Focaccia With herbed cream cheese and crudités Shrimp Ceviche With sliced carrots, orange sections and fennel Curried Vegetable Samosa Indian fried pastry served with mango chutney Cream of Cauliflower Soup With paprika croutons Beef Consommé Royale Garnished with truffle royale custard and chopped chives Chilled Blueberry and Yogurt Soup Garnished with freshly chopped mint Boston Lettuce Tossed with chopped eggs and fire-roasted red bell peppers - Ranch, Thousand Island, Italian, Blue Cheese, Honey Mustard, Caeser dressing Papardelle and Fresh Peas Tossed in cream sauce, topped with fried proscuitto SD - Thai-Style Shrimp With ginger, lemongrass and stir-fried vegetables Buttermilk Fried Chicken Served with chicken gravy, mashed potatoes, and roasted corn Black Angus Sirloin Steak Oscar Topped with crabmeat, Béarnaise, and served with asparagus spears Vegetable Pad Thai Oriental-style stir-fried vegetables with rice noodles and peanut sauce Mashed potatoes, baked potato, rice and vegetable of the day Traditional Caesar Salad Papardelle with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Cappuccino Layer Cake Chocolate-coffee cake topped with creamy fudge icing Passion Fruit Meringue Tart Passion fruit custard with a raspberry glaze, topped with meringue Coconut Parfait Coconut ice cream layered with whipped cream and mango sauce Low-fat Summer Pudding Vanilla pudding served with marinated berries Sugar-free Guava Napoleon Puff pastry layered with vanilla pastry cream and tangy guava filling NIGHT SEVEN Papaya, Lychee and Water Chestnut Salad With kaffir lime syrup Smoked Salmon Carpaccio Thinly sliced smoked Norwegian salmon served with red onions, capers, and lime Breaded Mushrooms With tartar sauce Mulligatawny Soup Spicy Indian soup with curried chicken and rice Shellfish Saffron Consommé With baby shrimp and leeks Chilled Orange and Banana Soup Garnished with julienne basil Tomato Salad With crumbled blue cheese and red onion - Ranch, Thousand Island, Italian, Blue Cheese, Honey Mustard, Caesar dressing Baked Cheese Cannelloni With Gruyère-parmesan cream and a beef and forest mushrooms ragoût Pan-seared Tilapia On potato leek gratin, with corn, snow peas, and saffron beurre blanc SD - Asian Duck Ginger marinated duck glazed with orange hoisin sauce, roasted, and served with stir-fried Chinese cabbage and steamed rice Pan-fried Pork Medallions Sour cream mash, caramelized shallots and port reduction Wild Mushroom and Goat Cheese Pizza With a balsamic drizzle Mashed potatoes, baked potato, rice and vegetable of the day Traditional Caesar Salad Spaghetti with Marinara sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Chocolate Marquise A dense, satiny chocolate-and-cream pudding served chilled with raspberry sauce Irish Cheesecake Drizzled with Bailey’s Irish Cream Strawberry Napoleon Puff pastry layered with vanilla pastry cream and Grand Marnier strawberry coulis Low-fat Peach Cobbler Spiced cinnamon peaches and brown sugar topped with buttery crumbs then baked Sugar-free Lime Basil Parfait Basil and lime infused creamy frozen mousse served with a berry salad NIGHT EIGHT Chef's Dinner (CD) / Formal Sun-Ripened Pineapple Sliced pineapple, sun-dried apricot ricotta, and black pepper Citrus Cured Salmon Thinly sliced, with a dill- cucumber salad Creamed Wild Mushrooms In Puff Pastry Herbed crimini and oyster mushrooms in flaky pastry Cream of Asparagus Garnished with crunchy almonds Double Duck Consomme With julienne vegetables and aged port Roasted Peach Soup Finished with fresh strawberries House Salad Boston and Oakleaf lettuce, vine ripe tomatoes and sunflower seeds - Ranch, Thousand Island, Italian, Blue cheese, Honey mustard or Caesar dressing Strawberry Kiwi Sorbet New England Bay Scallops and Ziti Topped with grilled portobello mushrooms and fire-roasted red pepper pesto Fisherman's Plate A broiled lobster tail and garlicky shrimp served with broccoli florets SD - Thai BBQ Chicken Breast With coconut-lemongrass jasmine rice Slow Roasted Aged Prime Rib Cut thick, in natural jus, with a baked russet potato, chive-sour cream, and glazed root vegetables Asian Fried Tofu With sautéed bok choy, shiitake mushrooms, and red curry sauce Mashed potatoes, baked potato, rice and vegetable of the day Traditional Caesar Salad Ziti with Marinara Sauce Broiled Fillet of Norwegian Salmon Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Special Dessert Assortment Platter (3 mini desserts on a plate for each guest) Mini baba, flourless chocolate cake & cheesecake Low-fat Berry Mousse Strawberry and blueberry yogurt mousse with low-fat vanilla sauce Sugar-free Red Berry Tart Flaky pie crust filled with sugar-free vanilla pastry cream and fresh red berries NIGHT NINE Feast of Nations (FN) Fired Roasted Red Pepper Hummus With roasted marinated zucchini and toasted pita Shrimp Cocktail Plump shrimp served with cocktail sauce Spinach Dip Served warm with crisp tortilla chips Roasted Pumpkin and Apple Soup With crème fraîche and fried sage Onion Soup Caramelized onions simmered in beef broth with Gruyère toast Chilled Forest Berries and Buttermilk Soup A combination of fresh berries blended with buttermilk Caesar Salad for the Table Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with Parmesan shavings and served family style Grey Goose Vodka and Smoked Salmon Cream Pasta Creamy sauce tossed with orecchiette pasta, finished with mushrooms and crushed tomatoes SD - Mahi Mahi Tempura Lightly battered and fried, with housemade sweet-and-sour sauce and stir-fried vegetables Roasted Turkey With apple bread dressing, pan gravy, creamy mashed potatoes, and cranberry sauce Grilled NY Strip Steak Béarnaise sauce, fried potato wedges, and zucchini Indian Vegetable Curry Braised spiced garden vegetables with steamed rice and a refreshing cucumber-yogurt sauce Mashed potatoes, baked potato, rice and vegetable of the day Orchiette with Marinara sauce Broiled Fillet of Atlantic Cod Grilled Chicken Breast with seasonal herbs Grilled Black Angus Top Sirloin with Herb Butter Brownie Madness Dark chocolate brownie, bittersweet chocolate mousse, and whipped cream, drizzled with chocolate sauce Key Lime Pie Tangy Key lime custard in a flaky pie crust Banana and Crunchy Nut Parfait Frozen custard, layered with whipped cream, caramel fudge sauce, almonds and macadamia nuts Low-fat Strawberry Shortcake Light buttermilk pound cake layered with glazed, sliced strawberries Sugar-free Key Lime Pie Tangy sugar-free Key lime custard in a flaky pie crust, served with marinated berries Link to comment Share on other sites More sharing options...
shirleygr Posted November 15, 2007 #872 Share Posted November 15, 2007 Thank you, Lynn!!! Link to comment Share on other sites More sharing options...
mlbtange Posted November 15, 2007 #873 Share Posted November 15, 2007 Thank you, Lynn!!! No problem!!!! :D Link to comment Share on other sites More sharing options...
scher Posted November 15, 2007 #874 Share Posted November 15, 2007 Great Menu.........different than on Adventure in February. Hope our 12 night menu is similar. Link to comment Share on other sites More sharing options...
Mademypoint Posted November 15, 2007 #875 Share Posted November 15, 2007 From the formal night.... Roasted Duck With black currant sauce, red cabbage, and croquette potatoes We did NOT like it one bit! The duck in Portofinos is outstanding though Baked Cheese Cannelloni With Gruyère-parmesan cream and a beef and forest mushrooms ragoût This was really, really good! We did not expect that. Roasted Pumpkin and Apple Soup With crème fraîche and fried sage Enjoyed this! Couldn't make up my mind for the main course so had the shrimp cocktail and they must have brought me 15 of them. Link to comment Share on other sites More sharing options...
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