Cruise Menus...
You will enjoy fabulous 5-course meals inspired by some of the world's top chefs...
Starters and Salads
Lobster Bisque
Escargots Bourguignonne
Black Bean Soup
Cherrywood-Smoked Long Island Duckling
Duet of Gratinated Mussels and Shrimp Provencale
Tropical Fruit Marinated with Lime Juice and a Touch of Tequila (SC*)
Freshly Grilled Portabella Mushroom and Hand-Picked Mesclun Lettuce (SC)
Heat-Cured Atlantic Salmon
Etouffee of Langoustine
Game Consomme with Juniper Berries and Aged Sherry
Cream of Garden-Fresh Broccoli and Wisconsin Cheddar
Chilled Zucchini Soup (SC)
Hickory-Smoked Alaskan Salmon
Grilled Satay of Chicken Tenderloin
Beef and Barley Soup With Diced Root Vegetables
Crema Di Funghi Selvatica
Gazpacho Andalouse (SC)
Mixed Garden and Field Greens
Hearts of Romaine Lettuce with Cherry Tomatoes (SC)
Mississippi Delta Prawns
Ragout of Wild Mushrooms
West Indian Roasted Pumpkin Soup (NS*)
Prosciutto and Melon (SC)
Tender Hearts of Tropical Palm and California Artichokes
Cream of Sun-Ripened Tomatoes with a Touch of Gin (SC)
Won Ton Soup
Alaskan Snow Crabmeat Cocktail
Southwestern-Style Egg Roll
French Onion Soup
Corn Chowder Maryland
Asparagus Vichyssoise (SC)
Mixed Garden and Field Greens
Curly Endive and Thinly Sliced Cucumbers
Main Courses
Roast Leg of New England Spring Lamb with a Rosemary Reduction
Grilled New York Sirloin Steak from Aged American Beef
Farfalle with Smoked Turkey Tenderloin and Green Asparagus Tips
Pan-Seared Fillet of Sole Meuniere
Black Tiger Shrimp and Sliced Heart of Leeks in California Chardonnay Crea
Ziti with Italian Sausage, Assorted Bell Peppers and Fresh Mushrooms
Catch of the Day: Broiled Fillet of Market-Fresh Fish (SC*)
Sweet and Sour Shrimp
Supreme of Chicken A La Greque
Rack of New Zealand Spring Lamb Dijonnaise
Grilled, Aged New York Sirloin Steak with Three Peppercorn Sauce
Madras-Style Vegetable Curry (V*)
Ancho Honey-Basted Fillet of Fresh Pacific Salmon
Broiled Lobster Tail with Melted Butter (typically served on the Captain's Formal Night)
Whole Roasted Quail Filled with a Delicate Herb Stuffing (SC)
Broiled Fillet of Chilean Sea Bass with Truffle Butter (SC)
Grilled Paillard of Young Turkey Harlequin
Jerked Pork Loin
Broiled Cornish Game Hen with Black Cherry Salsa
Grilled Center-Cut Chop of Milk-Fed Wisconsin Veal (SC)
Tenderloin of Beef Wellington
Black Bean and Vegetable Enchiladas (V)
Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar
Pan-Seared Fillet of Fresh Fish with Roasted Garlic Vinaigrette
Coquilles St. Jacques
SC Supreme of Chicken, Carnival-Style
Veal Parmigiana
Filet Mignon with California Cabernet Sauce and Gorgonzola Butter
Lasagna with Spinach, Mushrooms and Ricotta Cheese (V)
Penne Siciliana
Steamed North Atlantic Halibut Steak with Fresh Herb Vinaigrette (SC)
Grilled Black Tiger Jumbo Shrimp
Pepper-Seared Long Island Duckling
Chateaubriand with Sauce Bearnaise
Fettuccine Tossed in a Mushroom Cream (SC)
Grilled Fillet of Fresh Pacific Salmon with Dill Mousseline
Delice of the Ocean, Newburg-Style
Oven-Roasted Tom Turkey
Seared Medallion of Pork with a Porcini Sabayon
Tender Roasted Prime Rib of American Beef Au Jus
Zucchini and Eggplant Parmigiana (V)
Desserts and Cheeses
Baked Alaska
Amaretto Cake
Dutch Apple Pie
Poached Williams Pear (SC)
Grand Marnier SouffleGuava Cheese Napoleon
Decadence of Chocolate
Black Forest Gateau
Banana Gateau (SC)
Orange Cake (SC)
Swedish Almond Chocolate Cake
Passion Fruit Indulgence
Cherries Jubilee
Marbled Kahlua Cheesecake (SC)
Key Lime Pie
Chocolate Souffle
Coconut Cake (SC)
Old Fashioned Apple Pie
Tiramisu
Chocolate Tres-Leches
Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
Sherbet - Orange, Pineapple, Lime
Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu
Lemon Cake (SC)
Strawberry Cheesecake
Chocolate Mousse
Hazelnut Creme Brulee
Tropical Fruit Platter (SC)
Chocolate Fudge Cake
Cappuccino Pie
______________________________________________________
SAMPLE LUNCHEON MENU...
Starters and Salads
California Roll
Caribbean Pepper Pot (SC)
Chilled Avocado Soup
Medley of Garden and Field Greens (SC)
Ceasar Salad with fresh parmesan
Oven Fresh Sun Dried Tomato Baguette
Main Courses
Mongolian Steak Salad
Spaghetti Zia Tereasa
Pan Fried Fillet of King Clip Nicoise (SC*)
Vegetable Fajitas (V*)
Chicken Caesar Salad
Oven Fresh Focaccia (SC)
Spinach and Ricotta Cheese Ravioli (V)
Fish n' Chips
Barbecued Baby Back Ribs
Create Your Own Burger
Neptunes Chefs Salad
Oven Fresh Whole Wheat Baguette
Pan Fried Fillet of Idaho Rainbow Trout Almondine
Chinese Pepper Steak
Desserts
Strawberry Banana Mousse
Gingerbread Cake
Apple Hollander
Tropical Fruit Terrine
Chocolate Sundae
Pina Colada Cake (SC*)
Chocolate Eclair
Grand Marnier Cheesecake
Ice Coupe Jacques
Ice Cream - Vanilla, Chocolate, Strawberry
Sherbet - Orange, Pineapple
*These are sample menu items from Carnival Cruise Line. *SC (Spa Carnival Cuisine): These items are lower in calories, sodium,
cholesterol and fat; salads are prepared with diet dressing; desserts are prepared with Sweet'n Low or NutraSweet instead of sugar.
*V = Vegetarian Entrees.
Starters and Salads
Lobster Bisque
Escargots Bourguignonne
Black Bean Soup
Cherrywood-Smoked Long Island Duckling
Duet of Gratinated Mussels and Shrimp Provencale
Tropical Fruit Marinated with Lime Juice and a Touch of Tequila (SC*)
Freshly Grilled Portabella Mushroom and Hand-Picked Mesclun Lettuce (SC)
Heat-Cured Atlantic Salmon
Etouffee of Langoustine
Game Consomme with Juniper Berries and Aged Sherry
Cream of Garden-Fresh Broccoli and Wisconsin Cheddar
Chilled Zucchini Soup (SC)
Hickory-Smoked Alaskan Salmon
Grilled Satay of Chicken Tenderloin
Beef and Barley Soup With Diced Root Vegetables
Crema Di Funghi Selvatica
Gazpacho Andalouse (SC)
Mixed Garden and Field Greens
Hearts of Romaine Lettuce with Cherry Tomatoes (SC)
Mississippi Delta Prawns
Ragout of Wild Mushrooms
West Indian Roasted Pumpkin Soup (NS*)
Prosciutto and Melon (SC)
Tender Hearts of Tropical Palm and California Artichokes
Cream of Sun-Ripened Tomatoes with a Touch of Gin (SC)
Won Ton Soup
Alaskan Snow Crabmeat Cocktail
Southwestern-Style Egg Roll
French Onion Soup
Corn Chowder Maryland
Asparagus Vichyssoise (SC)
Mixed Garden and Field Greens
Curly Endive and Thinly Sliced Cucumbers
Main Courses
Roast Leg of New England Spring Lamb with a Rosemary Reduction
Grilled New York Sirloin Steak from Aged American Beef
Farfalle with Smoked Turkey Tenderloin and Green Asparagus Tips
Pan-Seared Fillet of Sole Meuniere
Black Tiger Shrimp and Sliced Heart of Leeks in California Chardonnay Crea
Ziti with Italian Sausage, Assorted Bell Peppers and Fresh Mushrooms
Catch of the Day: Broiled Fillet of Market-Fresh Fish (SC*)
Sweet and Sour Shrimp
Supreme of Chicken A La Greque
Rack of New Zealand Spring Lamb Dijonnaise
Grilled, Aged New York Sirloin Steak with Three Peppercorn Sauce
Madras-Style Vegetable Curry (V*)
Ancho Honey-Basted Fillet of Fresh Pacific Salmon
Broiled Lobster Tail with Melted Butter (typically served on the Captain's Formal Night)
Whole Roasted Quail Filled with a Delicate Herb Stuffing (SC)
Broiled Fillet of Chilean Sea Bass with Truffle Butter (SC)
Grilled Paillard of Young Turkey Harlequin
Jerked Pork Loin
Broiled Cornish Game Hen with Black Cherry Salsa
Grilled Center-Cut Chop of Milk-Fed Wisconsin Veal (SC)
Tenderloin of Beef Wellington
Black Bean and Vegetable Enchiladas (V)
Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar
Pan-Seared Fillet of Fresh Fish with Roasted Garlic Vinaigrette
Coquilles St. Jacques
SC Supreme of Chicken, Carnival-Style
Veal Parmigiana
Filet Mignon with California Cabernet Sauce and Gorgonzola Butter
Lasagna with Spinach, Mushrooms and Ricotta Cheese (V)
Penne Siciliana
Steamed North Atlantic Halibut Steak with Fresh Herb Vinaigrette (SC)
Grilled Black Tiger Jumbo Shrimp
Pepper-Seared Long Island Duckling
Chateaubriand with Sauce Bearnaise
Fettuccine Tossed in a Mushroom Cream (SC)
Grilled Fillet of Fresh Pacific Salmon with Dill Mousseline
Delice of the Ocean, Newburg-Style
Oven-Roasted Tom Turkey
Seared Medallion of Pork with a Porcini Sabayon
Tender Roasted Prime Rib of American Beef Au Jus
Zucchini and Eggplant Parmigiana (V)
Desserts and Cheeses
Baked Alaska
Amaretto Cake
Dutch Apple Pie
Poached Williams Pear (SC)
Grand Marnier SouffleGuava Cheese Napoleon
Decadence of Chocolate
Black Forest Gateau
Banana Gateau (SC)
Orange Cake (SC)
Swedish Almond Chocolate Cake
Passion Fruit Indulgence
Cherries Jubilee
Marbled Kahlua Cheesecake (SC)
Key Lime Pie
Chocolate Souffle
Coconut Cake (SC)
Old Fashioned Apple Pie
Tiramisu
Chocolate Tres-Leches
Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
Sherbet - Orange, Pineapple, Lime
Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu
Lemon Cake (SC)
Strawberry Cheesecake
Chocolate Mousse
Hazelnut Creme Brulee
Tropical Fruit Platter (SC)
Chocolate Fudge Cake
Cappuccino Pie
______________________________________________________
SAMPLE LUNCHEON MENU...
Starters and Salads
California Roll
Caribbean Pepper Pot (SC)
Chilled Avocado Soup
Medley of Garden and Field Greens (SC)
Ceasar Salad with fresh parmesan
Oven Fresh Sun Dried Tomato Baguette
Main Courses
Mongolian Steak Salad
Spaghetti Zia Tereasa
Pan Fried Fillet of King Clip Nicoise (SC*)
Vegetable Fajitas (V*)
Chicken Caesar Salad
Oven Fresh Focaccia (SC)
Spinach and Ricotta Cheese Ravioli (V)
Fish n' Chips
Barbecued Baby Back Ribs
Create Your Own Burger
Neptunes Chefs Salad
Oven Fresh Whole Wheat Baguette
Pan Fried Fillet of Idaho Rainbow Trout Almondine
Chinese Pepper Steak
Desserts
Strawberry Banana Mousse
Gingerbread Cake
Apple Hollander
Tropical Fruit Terrine
Chocolate Sundae
Pina Colada Cake (SC*)
Chocolate Eclair
Grand Marnier Cheesecake
Ice Coupe Jacques
Ice Cream - Vanilla, Chocolate, Strawberry
Sherbet - Orange, Pineapple
*These are sample menu items from Carnival Cruise Line. *SC (Spa Carnival Cuisine): These items are lower in calories, sodium,
cholesterol and fat; salads are prepared with diet dressing; desserts are prepared with Sweet'n Low or NutraSweet instead of sugar.
*V = Vegetarian Entrees.
Great Rates Travel Service
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