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Early
Seating -Breakfast - 7:00am - Lunch 12:00pm - Dinner 6:30pm - Midnight Buffet
Late Seating
-Breakfast - 8:30am - Lunch 1:30pm - Dinner 8:30pm - Midnight Buffet |
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Formal Nights-1 on
3-4 Day Cruises, 2 on 7 day Cruises, 3 on 10 Day Cruises |
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Main Course Examples |
Dessert Examples |
Wine/Champagne Lists |
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Lobster |
Swan Puff in Sea of Chocolate |
Special Occasions |
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Filet Minion |
French Pastries |
Champagnes & Sparkling Wines |
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Royal
Caribbean Wines White Wines Blush Wines Red Wines Non-Alcoholic Wines
Sutter Home Fre |
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Most Cruise Ships Food is Available 24 Hours Per Day including Room
Service on a No Charge Basis.
Special Diet and Low Calorie/Low Fat Menu's Are Available. Also order as much as you like of anything or ask if you don't see something you like. |
Bon
Apetite!
Watch for new recipes each month from the cruise ship chefs. |
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| This
Months Delicious Recipes From Celebrity Cruise Lines ***** |
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INGREDIENT'S Plain Couverture or best quality cooking Chocolate 9 ounces - Egg Whites 6 - Caster Sugar 4 1/2 ounces Egg Yolks 4 Whipping Cream 5 fluid ounces - Instant Coffee Powder 1 tablespoon - Unsweetened Cocoa Powder 1 tablespoon SPECIAL EQUIPMENT: 4 shallow bowls or wide-mouthed. shallow- cups (4 1/2 inches diam., 2-inches deep) METHOD : Chop the chocolate with a chefs knife, place in a bowl and let it stand in a bain-marie over medium heat. Remove from the heat as soon as the chocolate has melted. Then stir in the egg yolk followed by two fluid ounces of cream and then immediately fold-in the beaten egg whites delicately with a spatula. As soon as the mixture becomes homogeneous. divide it between the bowls or cups and place it in the fridge. Beat the egg whites until half risen, then still whisking, add the sugar. a little at a time and beat tovery firm snow (For best results, the beaten egg whites should be ready in advance. Just before serving, dissolve the instant coffee in 2 tablespoons of water. With a fork or whisk, whip the remaining cream into a light, runny foam, then add the coffee liquid. Top the chocolate mousses with the foam, Sprinkle with a little cocoa and serve immediately. |
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INGREDIENTS: Red Snapper Fillets ( 6-7 ounces each) 10 pieces - Olive Oil 3 ounces - Extra Virgin olive Oil 5 ounces - Chives 1 1/2 ounce Lemons cut in half star (van dyke} 5 - Spinach, sauteed in butter 1 pound 4 ounces - Salt As needed Fresh Ground Pepper As needed METHOD: Pour Oil Over fish and season. Grill on both sides in criss-cross, then place in a roasting tray and finish cooking in the oven for 4- 6 minutes. Liquidize half of chives with 5 ounces of extra virgin olive oil. Season to taste. Cut the remaining chives into 3/4 inch batons. Put 2 ounces of spinach into a timbale and turn out onto the plate. Place the Red Snapper fillet onto the plate and pour around 1/2 Ounce of the chive oil. Place the lemon on the plate and sprinkle the chives on one side. Serve hot. |
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Sample Menu |
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