Mercury 7-Night Pacific Northwest Menus

[Calif. Cruisers]

Here are the menus from our recent cruise for those interested:

 

Mercury Manhattan Restaurant Menus- April 5, 2008 Pacific Northwest

 

Night 1:

Appetizers

Shrimp cocktail, Spicy Cocktail and Marie Rose Sauces

Duck Confit Torchon, Lingonberry Emulsion

Mille Feuille of Wild Mushrooms, White Wine Cream Sauce

Baked Goat Cheese and Roasted Bell Pepper Tart

 

Soups

Oven Roasted Tomato and Garlic Soup, Goat Cheese Crostini

Japanese Vegetable Consomme, Shiitake Mushrooms and Noodles

Chilled Tangerine and Apple

 

Salads

Classic Caesar: Romaine Lettuce, Parmesan cheese and Garlic Croutons

Mixed Lettuce, Daikon Radish, Red Bell Pepper, Toasted Peanuts, Pickled Ginger and Cilantro

Our Housemade dressings tonight are:

Spicy Thai Red Wine Vinaigrette Sweet and Sour

 

Entrees

Seafood Risotto

Scallops, shrimp, Mussels, Monkfish and Arborio Rice

Herb Crusted South African White Fish

Quinoa, Ratatouille Vinaigrette

Chicken Saltimbocca

Chicken Breast stuffed with Prosciutto, Sage and Spinach,

Red Bliss Mashed Potato and Asparagus

Veal Picatta Milanese

Saffron Polenta, Herb Salad and Lemon-Caper Jus

Roast Prime Rib of Beef

Twice Baked Potato, Vegetable Medley and Yorkshire Pudding

 

Desserts

Vanilla Crème Brulee and Citrus Fruits

Classic Profiterole, Vanilla Ice Cream and Bittersweet Chocolate Sauce

Raspberry cheesecake and Mango Coulis

No Sugar Added Apple-Blueberry Crepes

Vanilla, Chocolate, Rum-Raisin and Cherry-Brandy Ice Cream

Guava Sorbet

No Sugar Added Ice Cream

Low fat Vanilla Frozen Yogurt with Lychee

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

 

 

Night 2 (Formal):

Appetizers

Napoleon of Roasted Mediterranean Vegetables and Balsamic Syrup

Crab Cocktail Nautilus

Oysters Rockefeller, Creamed Spinach, Hollandaise Sauce

Baked Anjou Pear and Gorgonzola in Phyllo, Port Wine Reduction

 

Soups

Cream of Chicken Soup, Toasted Almonds

French Onion Soup, Gruyere cheese

Chilled Melon and Mint

 

Salads

Belgian Endive-Arugula Salad, Green Apples, Candied Pecans, Shaved Parmesan

Spinach Salad with Bacon, Chopped Hard-Boiled Eggs and Crispy Onion

Our Housemade Dressings tonight are:

French Celebrity Shallot Vinaigrette

 

Special Wine Sorbet offered in-between salad and main course on formal nights

 

Entrees

Bow Tie Pasta

Sun-Dried Tomatoes, Olives, Parmesan Cheese and Olive Oil

Grilled Halibut

Lyonnaise Potatoes, Artichoke-Tomato Ragout, Herb Beurre Blanc

Gulf Shrimp

Sauteed Mushrooms, Garlic, Cognac and Saffron Rice

Roasted Iowa Pork Loin

Stuffed with Caramelized Apples and Prunes, Calvados Reduction and Roast Potatoes

Tournedos Rossini

Filet Mignon, Goose Liver Pate, Black Truffle Sauce

 

Desserts

Pineapple and Mango Spring Roll, Coconut Sorbet

Warm Apricot Tart, Pistachio Ice Cream

Chocolate Truffle Cake with Berry Coulis

No Sugar Added Lemon Tulip with Fresh Fruits

Vanilla, Chocolate, Caramel-Pecan and After Eight Ice Cream

Coconut Sorbet

No Sugar Added Ice Cream

Low Fat Mint Sorbet with Melon

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

 

 

 

 

 

Night 3:

Appetizers

Duck and Green Peppercorn Rillettes, Toasted Baguette

Antipasto platter: Cured Meats, Marinated Vegetables and Olives

Escargot, Garlic-Parsley Butter

Spinach Turnover, Emmenthal Cheese Sauce

 

Soups

Louisiana Gumbo, Andouille Sausage and Okra

Wild Mushroom Soup, Sherry Cream

Chilled Gazpacho Andalouse, Parmesan Croutons

 

Salads

Crisp Romaine Lettuce with Carrots, Roasted Peppers, Mushrooms, Daikon and Pumpkin Seeds

Caprese Salad with Roma Tomatoes, Mozzarella, Basil and Red Onion

Our Housemade Dressings tonight are:

Calypso Creamy Garlic Balsamic Vinaigrette

 

Entrees

Spaghetti Carbonara

Garlic Cream, Eggs, Parmesan Cheese and Crisp Pancetta

Flounder With Crabmeat Stuffing

Potato Fondant and Spiced Crayfish Sauce

Oven Roasted Young Chicken

Wild Rice, Baby Corn, Zucchini, Squash and Lemon-Thyme Sauce

Braised Lamb Shank

Moroccan Spiced Cous Cous, Carrots and Broiled Lemon

New York Steak

Roasted Potatoes, Green Beans and Blue Cheese Butter

 

Desserts

Tiramisu

Chocolate Cake Filled with Raspberries

Caramelized Apple on Puff Pastry, Calvados Cream, Caramel Sauce

No Sugar Added Strawberry Shortcake

Vanilla, Chocolate, Honey-Apple and Dark cherry Ice Cream

Kiwi Sorbet

No Sugar Added Ice Cream

Low-Fat Cherry-Vanilla Frozen Yogurt with Black Currant Sauce

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

 

 

 

Night 4:

Appetizers

San Sebastian Prosciutto and Seasonal Melon

Gravlax of Salmon, Cucumber Salad

Montrachet Goat Cheese and Potato Gratin

Lump Crab Cake with Mango-Citrus Salsa

 

Soups

Cream of Broccoli, Aged Cheddar Cheese

Beef Consomme, Chiffonade of Chive Pancakes

Chilled Vichyssoise

 

Salads

Seasonal Greens with Cucumbers, Carrots and Daikon

Tomato and Iceberg Salad, Roquefort Cheese and chives

Our Housemade Dressings Tonight are:

Roquefort Honey Mustard Herb Vinaigrette

 

Entrees

Linguini With Seafood

Shrimp, Scallops, Crayfish and Lobster Cream Sauce

Salmon Teriyaki

Fried Rice, Braised Bok Choy and Soy Glaze

Roast Turkey

Traditional Stuffing, Giblet Gravy, Cranberry Relish and Candied Sweet Potatoes

Grilled Veal Chop

Potato-Leek Lasagna, Shiitake Mushrooms and Veal Jus

Braised Beef Short Ribs

Creamy Polenta, Carrots, Turnips and Red Onion Marmalade

 

Desserts

Warm Alsatian Apple Tart, Butter Pecan Ice Cream and Caramel

Crepes Suzette

Chocolate Marquise and Pistachio Sauce

No Sugar Added Chocolate Brownies with Cappuccino

Vanilla, Chocolate, Gianduja and Blueberry Ice Cream

Apricot Sorbet

No Sugar Added Ice Cream

Low Fat Almond Yogurt with Peaches

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

 

 

 

 

 

Night 5:

Appetizers

Seafood Ceviche, Tequila, Cilantro and Avocado

Portobello-Roast Bell Pepper Terrine, Pink Peppercorns rusted Goat Cheese and Basil Pesto

Chicken and Leek Quiche

Thai Curried Scallops, Coconut Rice Cake

 

Soups

New England Clam Chowder

Vegetable Consomme, Cellophane Noodles and Mushrooms

Chilled Strawberry

 

Salads

Belgian Endive, Celery Root, Pear, Dried Cranberry and Candied Walnuts

Green Leaf and Iceberg Lettuce, Zucchini, Yellow Squash, Celery and Scallions

Our Housemade Dressing Tonight are:

Walnut Vinaigrette Celebrity Balsamic Vinaigrette

 

Entrees

Penne Pasta Quattro Formaggi

Cream of Mozzarella, Parmesan, Fontina and Provolone

Fillet of Sole Meuniere

Pan Seared with Caper-Lemon Butter, Seasonal Vegetables and Boiled Potatoes

Duck A L’Orange

Long Island Duckling with Grand Marnier-Citrus Glaze, Wilted Spinach and Potato Croquette

Pan Seared Pork Medallions

Potato Pancake, Mushroom, Pancetta and Pearl Onion Sauce

Nebraska Prime Rib

Horseradish Mashed Potato, Broccoli Mornay, Yorkshire Pudding

 

Desserts

Caramelized Pear Flan, Almond Tuile

Bittersweet Chocolate Cake

Kahlua Pie, Kirsch Sauce

No Sugar Added Gypsy Roll

Vanilla, Chocolate, Pistachio and Caramel Ice Cream

Guanabana-Soursop Sorbet

No Sugar Added Ice Cream

Low Fat Strawberry Frozen Yogurt with Blueberry Coulis

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

 

 

 

 

 

Night 6 (Formal and Midnight Buffet!):

Appetizers

Smoked Salmon, Cream Cheese, and Spinach Terrine with Cucumber-Dill Salad

Carpaccio of Beef Tenderloin, Mustard Aioli and Parmesan Shavings

Vegetable Egg Roll, Plum Sauce

Frog Legs, Garlic-Parsley Butter and Rustic Tomato Sauce

 

Soups

Cream of Asparagus Scented with Lemon Oil

Saffron-Shellfish Broth with Rouille

Chilled Cucumber, Dill and Baby Shrimp

 

Salads

Radicchio, Watercress, Green Leaf and Tomato

Boston Lettuce with Crumbled Gorgonzola Cheese, Grapes and Toasted Croutons

Our Housemade Dressings Tonight are:

Roquefort Balsamic Vinaigrette Raspberry Vinaigrette

 

A Special Fruit Flavored Sorbet was served before the Entrée Course

 

Entrees

Rigatoni Arrabiatta

Chile Flakes, Tomato, Olive Oil, Garlic, Onion and Bacon

Broiled Lobster Tail

Asparagus Spears, Basmati Rice and Drawn Butter

Roasted Quail

Wild Rice-Mushroom Stuffing, Braised Cabbage, Sage Jus

Rack of Lamb Provencale

Sauteed Potatoes, Zucchini, Tomato, Herbs and Garlic-Thyme Jus

Filet Mignon

Grilled Tenderloin of Beef, Twice Baked Potato, Ratatouille, Burgundy Wine Sauce

 

Dessert

Baked Alaska

Passion Fruit Cheese Cake

No Sugar Added Raspberry Citrus Pavlova

Vanilla, Chocolate, Coffee and Rum-Raisin Ice Cream

Exotic Sorbet

No Sugar Added Ice Cream

Low Fat Vanilla Frozen Yogurt with Cherries

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

Don’t forget the Grand Buffet at Midnight Tonight in the Dining Room

 

 

 

Night 7:

Appetizers

Chilled Beets, Feta Cheese and Frisee

Gravlax of Salmon and Halibut, Mustard Sauce

Grilled Jalapeno Cheese Polenta, Marinara Sauce

Green Lip Mussels in Puff Pastry Shell, Tarragon-Tomato Cream Sauce

 

Soups

Butternut Squash with Apple

Chicken and Tortellini, Diced Vegetables

Chilled Black Cherry

 

Salads

Mixed Greens, Roasted Peppers, Bacon and Radish

Tomato, Red Onion, Goat Cheese and Celery

Our Housemade Dressings Tonight are:

Creamy Mustard Celebrity Herb Vinaigrette

 

Entrees

Drunken Shrimp Linguini

Ancho Chile-Tequila Sauce, Cilantro and Peppers

Atlantic Ling Cod

Tomato, Lemon Oil, Garlic, Parsley, Boiled Potatoes and Wilted Spinach

Coq Au Vin Grandmother’s Style

Chicken, red Wine, Mushrooms, Pearl Onions and Bacon

Grilled Iowa Center Cut Pork Chop

Potato Puree, Red Cabbage, Caramelized Apple and Cognac Sauce

Roast Sirloin of Beef

Steak Fries and Burgundy-Thyme Sauce

 

Desserts

Lemon Financier, Strawberry Rhubarb Nage, Mint Sorbet

Poached Anjou Pear, Black Currant Coulis and Vanilla Ice Cream

Chocolate Chiffon Pie, Chocolate Orange Sauce

No Sugar Added Crepes with Sabayon

Vanilla, Chocolate, Butter-Pecan and After Eight Ice Cream

Plum Sorbet

No Sugar Added Ice Cream

Low Fat Pina Colada Frozen Yogurt with Mango

A Selection of Domestic and Imported Cheeses served with Crackers and Biscuits

 

 

 

 

 

 

Always Available:

 

Shrimp Cocktail

Caesar Salad

Baked Potato

Steak

Salmon

 

(may have been more things- I can’t remember)

[Obiwon]

Hey, thanks for all the info! I'll be on the Mercury this August. How did you find the food? I've been reading a few posts saying the food was a bit disappointing.

[Putterdude]

We have found the food on Celebrity and particularly Mercury to be very good, however at times their beef is not their strong suit.

[Calif. Cruisers]

This was our first time on Celebrity and we had heard that they were better than other lines we have been on. We didn't really find that to be the case with the food, to be honest. We enjoyed our meals but felt the quality was higher on Princess, for example.

[bugsy1968]

Thanks again for posting these (That's a lot of typing!) :eek:

[bugsy1968]

This was our first time on Celebrity and we had heard that they were better than other lines we have been on. We didn't really find that to be the case with the food, to be honest. We enjoyed our meals but felt the quality was higher on Princess, for example.

 

That's interesting and shows how food is such a personal thing. We sailed with Princess for the first time last summer (after sailing numerous times with Celebrity, HAL, NCL) and was very dissapointed with the majority of the food (not to mention a lot of other things).

 

Thanks again for taking the time to post the menus.:D