Thursday, October 11, 2007

Cruise Part two

I guess I mentioned just how much food was on that ship....not sure but,if I didn't, I will say there certainly was food. As much food as there was water!

I'm going to post our dining schedule; with the name of the restuarant and the ype of food. The only menu to speak of that we have is also listed at the bottom. Sheesh! After reading this agian, I'm starving!

Saturday Lumiere’s
Evening Attire: Cruise Casual
French Dinner
Drink of the Day: Bay Breeze

Sunday Animator’s Palate
Evening Attire: Cruise Casual
Show and dinner
Drink of the Day Rusty Anchor

Monday morning was Mickey’s Island Jam Breakfast at Parrot Cay
this was a wonderful breakfast and is where we took the pictures of the characters in all their Caribbean outfits.


Monday Parrot Cay
Evening Attire: Formal Attire
Island Dinner
Drink of the day: Calm Voyage

Tuesday Lumiere’s
Evening Attire: “Cruise Casual”
Master Chef: French
Drink of the Day: Land Ahoy
Saw Twice Charmed: An Original Twist on the Cinderella Story

Wed Animator’s Palate
Evening Attire: Pirate or Cruise Casual
Pirates IN the Caribbean dinner*
Drink of the Day: Pineapple Mojito

Thursday Parrot Cay
Evening Attire: Semi-Formal
Captain’s Gala = Lobster
Drink of the Day: Panama Hat

Friday Lunch
Castaway Cay
Cookie’s BBQ -steak

Fri Lumiere’s
Evening Attire: Cruise Casual
Dinner: Til We Meet Again
Drink of the Day: Apple Madras


*The only menu that we have is one that was printed to look like a giant pirate’s map, that they actually gave you to keep. So, let me tell you what was on that. Bear in mind you can have any thing on the menu, even more than one entrée, appetizer, etc., it’s whatever you can eat.

Appetizers

BLACK BEARD’S JUMBO CRAB CAKES
With a full salsa and honey-lime tropical coleslaw

PIRATES GOLDEN PASTA ENVELOPES
Filled with Cheese covered in a tomato and green chili sauce

THE BUCCANEER’S SUN-RIPENED PINEAPPLE
Fresh island pineapple with a coconut covered banana and orange glaze

PEARLS OF THE CARIBBEAN
Crabmeat, shrimp, and salmon mixed in pearls of couscous with lemon grass
Infused vinaigrette.

Soups & Salads
CHILLED TO THE BONE HONEYDEW MELON AND MANGO SOUP

CARIBBEAN-STYLE SPICY VEGETABLE GUMBO SOUP

HIDEAWAY BAY SALAD
Romaine lettuce mixed with garlic and Parmesan Ashavings with Jerk-spiced Croutons

JERK CHICKEN SALAD
Strips of jerk spiced chicken on fresh garden salad with plantain chips

MR. SMEE’S BIB LETTUCE
With baby greens and raspberry vinaigrette

MAIN COURSE:

TREASURE-OF-THE-SEAS GRILLED SHRIMP AND SEARED SCALLOPS
Served on strings of pasta and fresh creamy tomato sauce
RECOMMEND: Santa Margarita Pinot Grigio, Italy

JACK SPARROW’S MUSKED SMOKED PORK SHANK
On soft herbed polenta, roasted onion and tomato stew with a light barbecue glaze
Recommend Spell Bound Chardonnay, California

CASTAWAY CAY’S CHICKEN BREAST RUBBED WITH PIRATE ISLAND SPICE
With rice and beans and fried okra on a rich spiced glaze
Recommend Louis Jadot Pinot Noir, France

CAPTAIN HOOK’S MACADAMIA DUSTED MAHI MAHI
With crushed onion potatoes, sweet carrots, roasted broccoli on mild red curry sauce
Recommend Fess Parker Chardonnay, Santa Barbara

THE BLACK PEARL’S OVEN-ROASTED BEEF TENDERLOIN
With sour cream chive smashed potatoes and sugar baked carrots with a deep red wine glaze
Recommend Satori Amarone della Valpolicella, Veneto, Italy

LIGHTER FARE:

BAKED CHICKEN BREAST
GRILLED SIRLOIN STEAK
CITRUS FLAVOURED POACHED MAHI MAHI
All of the above are served with garden vegetables and your choice of
Steamed white rice or baked potato

VEGETARIAN SELECTIONS:

BAKED BELL PEPPER
Filled with Caribbean rice and light coconut curry sauce
TIGER LILY’S GRILLED EGGPLANT
With Jamaican vegetable stew

SPECIALTY COCKTAILS:

CAPTAIN’S TREASURE
(Absolute mandarin, peach schnapps, cranberry juice)
PIRATES NEST
(Apple pucker, peach schnapps, Malibu pineapple juice)
RUSTY ANCHOR
(Midori, captain morgan rum, passion fruit, cranberry juice)

DESSERTS:

SHIVER-ME-TIMBERS WHITE CHOCOLATE CHEESECAKE
On a macadamia barnacle bottom
FLOATING ISLAND OF TROPICAL FRUIT TREASURES
Meringue chest filled with tropical fruit and berries surrounded by a vanilla sauce
WALK THE TRIPLE LAYERED CHOCOLATE GANGPLANK CAKE
And fall into a rich dark chocolate sauce
THE LOST BANANA TREASURE
Found with caramel rum sauce and vanilla ice cream flambéed by your head server in the dining room
THE CALYPSO ICE CREAM SUNDAE
Containing rum and raisin ice cream, Caribbean cake, and a rum caramel sauce

SPECIALTY COFFEES AND LIQUEURS:

ESPRESSO
CAPPUCCINO
IRISH COFFEE
(Irish whisky and whipped cream)
JAMAICAN COFFEE
(tia maria, meyer’s rum and whipped cream

AFTER DINNER LIQUEURS:
KAHLUA
GRAND MARNIER
AMARETTO DI SARONNO
BAILEY’S IRISH CREAM
DESERT WINES: APPLE ICEWINE / BONNY DOON MUSCAT
PORT : QUINTA DO NOVAL (10 year tawny)

NO SUGAR ADDED DESSERTS:
MANGO MOUSSE CAKE
With whipped cream and mango compote
COCONUT RICE PUDDING
With raspberry sauce

1 comment:

Tina-cious.com said...

Cruise eating is evil.

I lost 19 lbs. before my cruise... and couldn't fit into half my new "skinny" pants on the way home.

I wish I were exaggerating.

But dammit if it wasn't worth it! LOL