9 Night Menus

[Michylicious]

Does anyone have the menus or a place I can find the menus for a 9 night Royal Caribbean cruise? I'm sailing in March and getting excited already!

[JADEGIRL]

The nine night menu was posted in the thread titled 2 Entrees. Go back to the October 22, 2007 post, you will find it there.

[petesweet]

Menus for nine-night cruises:

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

Shrimp Ravioli In a creamy coconut-lime lobster sauce with freshly wilted spinach and crispy fried leeks

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

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 2: Captain's Gala (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

Filet of Beef Creamy whipped potatoes and crimini mushrooms, with green peppercorn sauce

Eggplant Mozzarella Tower With chunky plum tomato sauce and balsamic glaze

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 3: Venetian Feast

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

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

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

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 4:

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

Penne Tarantina Tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallops

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

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 5: Crown and Anchor

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

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

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 6

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

Papardelle and Fresh Peas Tossed in cream sauce, topped with fried proscuitto

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

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 7

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

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

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

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 8 Chef's Dinner (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

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

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

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

 

final night Feast of Nations

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

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 Bearnaisesauce, fried potato wedges, and zucchini

Indian Vegetable Curry Braised spiced garden vegetables with steamed rice and a refreshing cucumber-yogurt sauce

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

[Michylicious]

Thanks so much!!

[BoozinNCruisin]

Thanks for Posting the Menu!!!

[macaroni]

How does the 7 day work out? Want to plan when to go to Portofinos.

[jackdiamond]

Thank you very much for your endeavors. You are making me hungry! We will be on the Radiance for an 8 night in December and February; and, I would assume that their dinner menu would be comparable. Do you believe that my assumption is correct?