Cruise Ideas

The carnival is one of the most traveled on fleet. The luxurious fleet is the world largest cruise line; it is often in notice because of its less than traditional cruises like the cruises to Alaska instead of the traditional oft beaten bath of Bahamas.

The food served in the cruise liner if often a major point of concern for the traveler as well as a cruise line owner. The weight watchers have several instances that their weight ballooned after a cruise; several people do not use this wonderful opportunity to roam the seas because of their uncertainty of the food served.

As soon as you enter the ship, the maitre d will offer you a menu card which will detail out the lists of the food served on that particular cruise liner, but since it is only after you book the tickets, here is a sneak peak into the menu of one of the world famous liners.

(This is a cruise in February, but all the carnival cruises have the same menu.)

 

DINNER MENU

Day 1

Starters

Tropical Fruits, Marinated with Lime Juice and a Touch of Tequila

Hickory Smoked Alaskan Salmon

Garnished with Purple Onion Rings, Fresh Dill and Baby Capers

Grilled Satay of Chicken Tenderloin

served with a zesty Peanut Butter Sauce

Beef & Barley Soup with Diced Root Vegetable

Asparagus Veloute

served over Oyster Bearnaise

*Gazpacho Andalouse

chilled Tomato broth with diced plum tomatoes, peppers, cucumber and Mediterranean herbs

(76 caloies 5 grams fat)

SALADS
*Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

(44 calories, 5 grams fat)

Hearts of Romaine Lettuce with Cherry Tomatoes

tossed with a creamy ranch dressing

MAIN COURSE

Pappardelle with Sauteed Langoustino Tails

Wide italian pasta in a tomato broth with Pistou
(also available as a starter)

Pan Seared Filler Of Tilapia

herb butter sauce with tomato and shallot confit and eggplant tapenade

Sweet & Sour Shrimp

tiger shrimps in a tangy sweet and sour sauce served with oriental fried rice

*Chicken a la Grecque

grilled boneless chicken breast with herbs and tomato confit
virgin olive oil and basil oil

(324 calories, 9 grams fat)

Duet of New Zealand Lamb

braised lamb shank and tender roasted loin boulangere potatoes hearts and olives

Grilled, Aged New York Sirloin Steak with three Peppercorn Sauce

onion-tomato condiment, balsamic glazed potatoes, sauteed green beans & Mushrooms

 

Indian Vegetarian Dinner

figs kabab, homemade cottage cheese, cumin flavored basmati ice pilaf

red lentils tempered with herbs and spices

__________________

 

 

 

Captains Welcome Dinner

Day 2

Starters

A Study in Sushi

Tuna Tataki, Ponzu sauce, salmon tarter in spicy lemon sacuse
Kumamoto oyster with ceviche south american style

*Mississippi Delta Prawns

with american and french coctail sauce

(194 calories, 3 grams fat)

Foi Gras Creme Brule

Purple fig and date jam, walnut bread and candied grapefruite

*Minestrone Milanse

italian vegetable soup with plu tomatoes, beans and Pasta

(119 calories, 3 grams fat)

West Indian Roasted Pumpkin Soup

Gently roasted in the oven, blended with chicken broth and a touch of cream

Strawberry Bisque

Chilled Creamy strawberry soup with fresh mint

SALADS

Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

Caesar Salad

hearts of romaine lettuce tossed with our caesar dressing
freshly grated Parmesan cheese and herb croutons

MAIN COURSES

Bigoli alla Carnival

thick spaghetti tossed in a tomato cream with vodka and cavier

(Also available as a starter)

*Seared Fillet of Fresh Victorian Perch

grilled beefsteak tomato salad, Poesti potatoes, asparagus chantilly sauce

(352 calories, 5 grams fat)

Broiled Lobster Tail with Melted Butter

sauteed green beans with Mango and roasted shallot butter, potato tarter

Sweet & Sour duck breast

seared supreme with glazed apple
beet and turnip, melting onion and spinach tart

Essence of Japan

Jumbo shrimp in filo, salmon and kelp tempura roll in truffled yuzu sauce and petite filet mignon with wassabe pepper sauce, bonito crusted green beans, poached tofu steak on Tosa zu and watercress salad

Tamarind Roasted Prime Rib of Aged American Choice Beef

[i][center]Baked potato, balsamic glazed tomatoes, sauteed green beans and cauliflower

Artichokes, Zucchini and Cashew Nutes in a Pink Lentil Crusted Eggplant
Vegetarian entree, served with Grilled Butternut squash Brushetta.

 

DINNER MENU

 

day 3

STARTERS

Panko crusted Crispy shrimp quenelles

accompanied by candied carrots and shiitake mushrooms

*Tender Hearts of Tropical Palm & California Artichoke

marinated with a roasted tomato

vinaigrette

(76 caloires, 2 grams fat)

 

Escargots Bourguignonne

Burgundy snails in garlic butter with an infusion of Chablis and Pernod

 

French Onion Soup

Baked with a slice of homemade bread, freshly grated Gruyere and Parmesan cheese

 

Black Bean Soup

served with a steamed Rice and a touch of sour cream

 

Chilled Cucumber Soup with Dill

SALADS
Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

*Wilted Spinach and Portobello Mushrooms with Fresh Bacon Bits

Walnut and Blue Cheese dressin

g

(44 calories, 5 grams fat)

MAIN COURSES

Penn Mariscos

Pasta Cooked al dente, tossed with shrimp & Scallops in a tomato cream sauce

(also available as a starter)

*Lemon Confit Topped Fillet of White Roughy

Sauteed Potatoes, green beans, asparagus, zucchini, fennel and beurre blanc

(324 calories, 4 grams fat)

Bourbon & Honey Glazed Roasted Spring Chicken

Jalapeno Mashed potatoes, cauliflower and onion fritter, grilled zucchini & chicken Jus

 

Jerked Pork Loin

slowly roasted center cut pork loin, marinated in Island spices and Herbs
Caribbean Bean Stew and Caramelized plantains

 

Veal Picatta

Tender breaded veal escalope on Lemon scented veal essence
Green beans and young potato confit

 

Tender Roasted Sirloin of American Beef

Mushroom Polenta, Roast potatoes, sauteed green beans
grilled tomatoes, red wine sauce and basil oil

 

Tomato Braised Tofu

vegetarian entree: served with charred peppers & olives

 

 

DINNER MENU

 

day 4

STARTERS

Alaskan Snow Crab Meat Coctail

French Brandy Sauce and Cavier Vinaigrette

Smoked Duck & Caramelized oranges

Onion and Oven dried tomato confit

Duet of Graninated Mussel & Shrimp Provencale

served with garlic bruschetta

*Cream of Sun-Ripened Tomatoes with a Touch of Gin

(198 calories, 6 grams fat)

Won Ton Soup

Chicken Broth with vegetables, a touch of sesame oil and soy garnished
with a chicken filled Chinese pasta pocket

Chilled Cream of Lychees

SALADS
*Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

(57 calories,0grams fat)

Greek Farmer Salad

Heart of romaine lettuce, cucumbers, bell peppers, tomatoes, onions, black olives & Feta cheese
tossed with a kalamata Olive and Feta dressing

MAIN COURSES
Farfalle with Smoked Turkey Tenderloins & Green asparagus tips

bell pepper confetti & freshly grated Parmesan cheese

(also available as a starter)

Pan Fried Fillet of Sole Meuniere

presented with a golden butter-lemon sauce

*Seafood Fricassee in Lobster Ginger Nage’

tiger shrimp, pike perch, langoustino & Scallops tossed with asparagus, pearl onions & Carrot roots

(383 calories, 9 grams fat)

Free range Spring Chicken in Creamy Foie Gras Sauce

Grilled zucchini & Glazed mushrooms, basmati rice pilaf

Braised Leg of New Zealand Spring Lamb with Rosemary Reduction

stewed vegetables, fried parsnip, onion scallion, navy bean ragout, grilled cherry tomato, Lamb jus & rosemary oil

Tenderloin of Beef Wellington

Filet of beef topped with mushrooms and goose liver mousse, delicately wrapped in a puff pastry and oven baked. Ginger carrot puree and buttered broccoli florets.

Roasted Squash in a Tomato Stew with California Chardonnay

Vegetarian Entree, Lemon & Thyme emulsions

 

 

DINNER MENU

 

day 5

STARTERS

*Vine Ripe BeefSteak tomatoes & Fresh Buffalo Mozzarella

marinated with basil leaves and virgin olive oil

(164 calories, 5 grams fat)

 

Langoustino Salad

served on marinated arugula and grilled jicama

 

South Western Style Egg Roll

marinated baby lettuce and sweet and sour salsa

Cream of Garden fresh Broccoli and Wisconsin Chedder

Lobster Bisques

Hearty lobster soup with cream and Oak wood aged brandy

Asparagus Vichyssoise

chilled potato soup with asparagus tips

(119 calories, 3 grams fat

SALADS
*Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

(57 calories,0grams fat)

Curly Endive and Thinly sliced cucumbers

marinated with a low calorie lemon dressing

MAIN COURSES
Rigatoni with Italian Sausage, assorted Bell Peppers and Fresh Mushrooms

freshly grated Parmesan cheese

(also available as a starter)

Pan Fried Fillet of fresh Fish

crispy fried vegetable, black olives, cauliflower ragout, grilled tomato, lemon and caper emulsion with verbena froth

(352 calories, 5 grams fat)

Coquilles St Jacques

tender ocean scallops with mornay sauce au gratin, braised fennel

Cornish Game Hen

braised carrots, green beans, game “jus” stewed

potatoes

Roast Veal with Mushroom Cream Sauce

herbed yukon gold potato mash

Grilled Filet Mignon of the Finest aged American Beef

Sauteed young root vegetables, Potato gratin, Sauce Beaujolais

Vegetarian Lasagna with Spinach, Mushrooms, & Ricotta Cheese

vegetarian Entree served on Tomato sauce

 

GALA DINNER MENU

 

day 6

STARTERS

*Freshly Grilled Portabello Mushroom and Handpicked Mesclun Lettuce

marinated with fresh basil and virgin olive oil

(126 calories, 5 grams fat)

Prosciutto Ruffles

with melon carpaccio, basil and Thai spices cured eggplant

New England Crab Cakes

Served with herb salad and roasted pepper remoulade

Game Consomme” with Juniper Berried and aged Sherry

garnished with root vegetables Julienne

Corn Chowder Maryland
*Chilled Zucchini Soup

(125 calories, 3 grams fat)

SALADS
Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

Caesar Salad

hearts of romaine lettuce tossed with our caesar dressing
freshly grated Parmesan cheese and herb croutons

MAIN COURSES
Penne Siciliana

Durum Wheat Pasta, tossed with a sauce of eggplant, zucchini, plum tomatoes, cream pecorino cheese and Italian herbs

(also available as a starter)

Seared Pike Perch on Pea Ragout

Pickled cucumber, roasted red pepper, fried potato gnocchi, sun dried tomato beurre blanc and star anise froth

(409 calories, 5grams fat)

Grilled Jumbo Tiger Shrimp with Beurre Blanc

served on Leek and Potato Tarter, glazed mushrooms and green peas

Whole Roasted Quail filled with a Delicate Herb Stuffing

Marsala wine sauce

Essence if India

a sampler of authentic Indian Cuisine; grilled lamb chops with green marsala, chicken Makhani
Dal, Aloo Gobo, Basmati Rice, Papadams and Raita

Chateaubriand with Sauce Bearnaise

sliced, grilled aged beef tenderloin

Stuffed Mediterranean Vegetables Provencale

Vegetarian Entree

 

 

DINNER MENU

day 7

STARTERS

*Chilled Supreme of Fresh Fruit with Peach Schnapps

(95 calories, 0.3 grams fat)

Citrus Cured Norwegian Salmon

served on green peas and prosciuto flavored broth

Smoked Chicken Quesadilla

mild guacamole, tomato, cilantro salsa and sour cream
served with flour tortilla on a bed of field greens

American Navy Bean Soup

prepared with bacon and vegetables

Crema Di Fungi Selvatica

Wild mushroom cream soup with fresh herbs

Mango Cream

Iced Mango Cream soup, spiced with fresh ginger

SALADS
Mixed Garden & Field Greens

tomatoes, cucumbers, carrots with choice of dressing

*Vine Ripened Tomatoes & Cucumber Slices with Fresh Chives

marinated with roasted pepper vinaigrette

(75 calories 5 grams fat)

MAIN COURSES

*Fettuccini Tossed in a Mushroom Cream

topped with grilled chicken tenderloins, freshly grated parmesan cheese

(Also available as a starter)

(410 calories, 14 grams fat)

Grilled Fillet of Fresh Pacific Salmon

potato tarter, tomato & mushroom hash, Fennel shavings
macon wine sauce, candied grapefruit

Neptune Platter

Tempura fried shrimp, Pankpo crusted Escargots, beer batter tilapia and herb crusted Pike Perch charred Lemon and Remoulade sauce

Oven Roasted Tom Turkey

sage & Onion stuffing, orange glazed yams, sauteed scallions, fried cauliflower, cranberry jam

Pan-fried Medallions of Pork

Truffled Vegetable Orzo and Roasted young root vegetables

Tender Roasted Prime Rib of American Beef au jus

baked potato with traditional toppings

Zucchini & Eggplant parigiano

Vegetarian entree, served on a lake of Pomodoro sauce

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