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I'm about to go on my first cruise with RCI on May 5 and just read another discussion post about the dining room being like a "plated buffet". While this does not necessarily bother me, what does, is that I do not eat red meat or pork and am worried when I arrive in the dining room they will plop a rib-eye down in front of me and I will be hungry the rest of the evening, or at least until I rack up a hefty room service fee after dinner.

 

Veteran cruisers: When you board the ship can you specify what meals you eat in the dining room, or is there a menu provided so my boyfriend and I can decide to eat in one of the other restaurants on a particular night?

 

Thanks in advance!:)

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First, there is no charge for room service charge, unless you wish to tip so you won't racjk up any fees there. Second, there are plenty of choice each night in the dining room besides red meat. There is also always fish and chicken and vegetarian stuff I think as well. You will not be hungry unless you are a REALLY fussy eater.

EDIT: There is a different menu every night and you choose each course when you are at the table. Just like any restaurant.. You'll be fine.

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I'm about to go on my first cruise with RCI on May 5 and just read another discussion post about the dining room being like a "plated buffet". While this does not necessarily bother me, what does, is that I do not eat red meat or pork and am worried when I arrive in the dining room they will plop a rib-eye down in front of me and I will be hungry the rest of the evening, or at least until I rack up a hefty room service fee after dinner.

 

Veteran cruisers: When you board the ship can you specify what meals you eat in the dining room, or is there a menu provided so my boyfriend and I can decide to eat in one of the other restaurants on a particular night?

 

Thanks in advance!:)

 

First: There is no charge for room service!!!! just a tip if you desire. :)

 

Next: There is always a choice of meat, fish, vege, & something else on the dinner menu. Besides that, there is a section on the menu that stays the same every night so you can count on that always being offered.

 

Last: NO one is going to plop anything in front of you -- you oder everything you want. If you like the sides on one dish and the entre for another just tell your waiter. The buffet on a plate to me means you can oder as many plates as you want --- unlike a buttet where you have to get up and get it ----- the waiter will bring it to you.

 

IMHO: NO ONE ever gets hungry on a cruise !!! Enjoy :)

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I'm about to go on my first cruise with RCI on May 5 and just read another discussion post about the dining room being like a "plated buffet". While this does not necessarily bother me, what does, is that I do not eat red meat or pork and am worried when I arrive in the dining room they will plop a rib-eye down in front of me and I will be hungry the rest of the evening, or at least until I rack up a hefty room service fee after dinner.

 

Veteran cruisers: When you board the ship can you specify what meals you eat in the dining room, or is there a menu provided so my boyfriend and I can decide to eat in one of the other restaurants on a particular night?

 

Thanks in advance!:)

 

Here is a sample menu for a seven night cruise:

Day One

 

Starters

Melon and Mango – Drizzled with ginger syrup

Melon and Proscuitto

Smoked Fish Tapenade – Smoked fish, onions, capers, fresh herbs, served with crostini coulis

Vidalia Onion Tart – sweet onions and gruyere cheese baked in pastry with red pepper

Tuscan Tomato Soup – Thick rustic soup swirled with basil pesto

Saigon Chicken Noodle Soup – Chicken broth with lemon grass, ginger, noodles and julienne vegetables

Chilled Watermelon Gazpacho – Garnished with chopped celery and cucumber

 

Salad

Spinach Salad – with plum tomatoes, sliced mushrooms and toasted pine nuts

Traditional Caesar Salad

 

Entrees

Shrimp Ravioli – In a cream coconut lime lobster sauce with wilted spinach and crispy fried leeks

Stuffed Chicken Breast – filled with prosciutto and brie, served with red pimento relish

Slow Roasted prime Rib – with baked potato and horseradish au jus

Grilled Mediterranean Vegetable Quesadilla – Folded in a flour tortilla with Manchego cheese and tomato and cilantro salsa

 

Chef Signature Entrée

Royal Herb Crusted Fillet of Atlantic Cod – with light cream saffron champagne sauce, red skinned mashed potatoes and scallions

 

Deserts

Ivory Chocolate Fondue – full of mixed berries with a crunchy biscuit

Apple pie a la Mode – Slices of spiced golden delicious apples baked in a double crust pasry topped with vanilla ice cream

Savarin – rum soaked yeast cake filled with banana cream, finished with orange wedges, kadota figs, and chocolate chips

Low Fat Tropical Fruit salad – marinated in grand marnier

Sugar Fee Swan Chantilly – a pastry swan filled with sugar free whipped cream served with apricot puree

 

Day 2 - Formal Night

Starters

Orange Carpaccio – orange slices, red onions, watercress, feta cheese and cumin mint yogurt

Shrimp Cocktail royal – with 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

 

Entrees

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

Eggplant Mozzarella Tower – with chunky plum tomato sauce and balsamic glaze

 

Chef Signature Entrée

Filet of Beef – creamy whipped potatoes and crimini mushrooms with green peppercorn sauce

 

Deserts

Grand Marnier Soufflé

Double Strawberry Cheesecake

Cherries Jubilee

Low Fat Double strawberry Cheesecake

Sugar Free Coconut Vanilla Layer Cake

 

Day 3

Starters

Caprese Salad – fresh mozzarella and tomatoes drizzled with olive oil

Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobello mushrooms, baked caramelized garlic

Scallop Risotto – Sauteed 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

Chilled Strawberry Bisque – garnished with fresh mint

 

Salad

Insalata Mista – Mixed greens, zucchini, red bell peppers and black olives

Traditional Caesar Salad

 

Entrees

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

Vegetarian Chili – With jalapeno corn bread, grated cheese and sour cream

 

Chefs Signature Entrée

Lamb Shank with Rosemary – Slowly braised with garlic mashed potatoes and oven roasted vegetables

 

Deserts

Warm Chocolate Cake

Raspberry Panna Cotta

Tiramisu

Low Fat Angel Food Cake

Sugar Free Chocolate Mint Cake

Day 4

 

Starters

Mozzarella Salad – over arugula with a tomato basil salsa

Melon with Proscuitto

Chilled Shrimp Cocktail

Scallop and Mussels Gratin – seared with Pernod

Bouillabaisse

Tuscan White Bean Soup

Vichyssoise

Mesulun and Fennel Salad

 

Entrees

Ravioli Mare Monte – filled with cheese in a crabmeat mushroom sauce

Baked Perch – with sautéed spinach, balsamic and parmesan roasted potatoes and lemon sauce

Royal Sirloin – on a baked eggplant, zucchini and vegetable medley with Sicilian onions and pepper olive salsa

Vegetable paella – saffron rice with tomatoes, onions, bell peppers and asparagus tips, garnished with black olives and chopped scallions

 

Chef Signature Entrée

Coq au Vin – with mushrooms, bacon, caramelized baby inions, grilled polenta and crispy pancetta

 

 

Deserts

Crème Catalan

Spanish Orange Almond Cake

Chocolate Hazelnut Truffle Tart

Low Fat French Apple Flan

Sugar Free Chocolate Panna Cotta

 

 

Day 5

 

Starters

Fired Roasted Red Pepper Hummus – with roasted marinated zucchini and toasted pita

Shrimp Cocktail

Melon Proscuitto

Spinach Sweet Potato Dip – served warm with crisp tortilla chips

Roasted Pumpkin and Apple Soup – with crème fraiche and fried sage

Onion Soup – Caramalized onions in beed broth with Gruyere toast

Chilled Forest Berries and Buttermilk soup – a combination of fresh berries blended with buttermilk

 

Salad

Greek Salad for the Table

Entrees

Grey Goose Vodka and Smoked Salmson Cream Pasta

- Creamy sauce tossed with orechhiette pasta, finished with mushrooms and crushed tomatoes

Roasted Turkey – with apple bread dressing, pan gravy, mashed potatoes and cranberry sauce

Grilled NY Strip Steak – Bearnaise sauce, fried potato wedges and zucchini

Indian Vegetable Curry – braised spiced garden vegetables with steamed rice and a refreshing cucumber yogurt sauce

 

Chef Signature Entrée

Mahi Mahi Tempura – Lightly battered and fried with homemade sweet and sour sauce, stir fried vegetables

 

Deserts

Brownie Madness

Key Lime Pie

Banana and Crunchy Nut Parfait

Sugar Free Key Lime Pie

Low Fat Strawberry Shortcake

 

 

Day 6 – Formal Night

 

Starters

Sun Ripened Pineapple - Sliced Pineapple, Sun dried apricot ricotta and black pepper

Citrus Cured Salmon - Thinly Slices with a dill cucumber salad

Creamed Wild Mushrooms in Puff pastry – 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

 

Entrees

New England Bay Scallops and Ziti – topped with Portobello mushrooms and fire roasted red pepper pesto

Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets

Slow Roasted Aged Prime Rib – cut thick served with baked potato

Asian Fried Tofu – with sautéed bok choy, shiitake mushrooms and red curry sauce

 

Chef Signature Entrée

Thai BBQ Chicken Breast

 

Deserts

Desert Sampler – a trio of exquisite tastes

Low fat Berry Mousse

Sugar Free Red Berry Tart

 

 

Day 7

 

Starters

Exotic Fruits

Crab and Shrimp Salad

Melon Proscuitto

Beef and Veal Tortallacci

Jalapeño Potato Soup

Chicken consommé

Chilled Cranberry and Mango soup

Seasonal Greens

Caesar Salad

 

Entrees

Penne Tarantina – tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallop

Parmesan Crusted Turkey Tenderloin with sage mustard Sauce

Slow Roasted Beef Shoulder Fillet – with marscapone roasted potatoes and Shiraz reduction

Asparagus and Brie Tart – grilled plum tomato, arugula, red pepper essence and chive oil

 

Chef Signature Entrée

Cornmeal Dusted Talapia with Japanese ratatouille and garlic wasabi aioli

 

Deserts

Choco-Chino Trilogy

BBB

Magic Mango Parfit

Low Fat Exotic Pineapple and Coconut Cake

Steamed Sugar Free Vanilla and Berry Custard

 

 

 

Alternative Selections always available

Ziti with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Ice Cream, Sugar Free Ice Cream and sherbet selections

Cheese selection

__________________

Enjoy :)

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Relax, you have nothing to be concerned about. You will be given a menu from which you can make your dinner selections. Rest assured, they will NOT just place food in front of you!

As far as room service is concerned............... there is no charge unless your order includes an adult beverage, soda, or juice(evenings). A tip is welcome, but not required.

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Not only will you be given a menu to choose from each night when you are seated... but the dining room menu for each evening will be on the TV during the day... there's a channel that lists what is being served for dinner each evening... so you can plan ahead... if the menu doesn't look appealing you can simply skip the dining room and either in the Windjammer buffet, order room service, or possibly use one of the specialty restaurants that evening...

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Also, the menu for the day (lunch and dinner) are posted outside of both the dining room and the WJ prior to the seatings. You will have the opportunity to decide where you should go and what you will enjoy.

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Here is a sample menu for a seven night cruise:

 

I just got really hungry...lol

 

Thank you so much for the information, I really appreciate it. The other forum was a a little misleading as to the dining room. I'm not really that fussy of an eater other than the meat issue, so I don't think it will be a problem.

 

And yay for free room service! I haven't even boarded the first cruise and I want to go on another already!

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You've already received plenty of info about the choices in the dining room, but I'm going to add just one thing about room service: Tipping your room service waiter shouldn't be an "if you want to" thing. If you don't tip these folks, they receive essentially NOTHING for bringing your food to your room.

 

I'm not on the "tip them double, then add some more" bandwagon, but failing to tip room service really isn't okay.

 

Also, you can pick up no-charge sandwiches, pizza, desserts, and fruit in the Promenade Cafe; and the Windjammer is open almost all day long -- what they call "afternoon tea" serves pizza, hamburgers, hot dogs, and sandwiches. You can find food all day long without paying, and you'll always have a no-red-meat choice.

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Also, you can pick up no-charge sandwiches, pizza, desserts, and fruit in the Promenade Cafe;

 

One note, the OP is on the Sovereign per their signature which does not have a Cafe Promenade.

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I'm about to go on my first cruise with RCI on May 5 and just read another discussion post about the dining room being like a "plated buffet". While this does not necessarily bother me, what does, is that I do not eat red meat or pork and am worried when I arrive in the dining room they will plop a rib-eye down in front of me and I will be hungry the rest of the evening, or at least until I rack up a hefty room service fee after dinner.

 

Veteran cruisers: When you board the ship can you specify what meals you eat in the dining room, or is there a menu provided so my boyfriend and I can decide to eat in one of the other restaurants on a particular night?

 

Thanks in advance!:)

 

 

Good Lord. They don't "plop" anything down in front of you. You order what you want to eat from the menu.:rolleyes:

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Thanks again for all the great responses...and I believe in tipping. I'm the one that always tips a minimum of 15% at restaurants and bars.

 

And again, the "plop" was literally taken from another discussion post. Gives a pretty ridiculous visual I suppose.

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You can order whatever you want from the menu, and they usually have at least one chicken dish, at least one fish dish, as well as vegetarian dishes. When you check in online for your cruise, you can specific a specific dietary need.

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