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Typical Cruise Ship 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​

  • 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
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SAMPLE LUNCHEON MENUS...

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.

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