Early Seating

DINING ROOM
Information

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
Personal Choice - Anytime - Dinner - 5:30pm - 10:00pm

Tonight's Menu

Let Me Show You To Your Table

Formal Nights-1 on 3-4 Day Cruises, 2 on 7 day Cruises, 3 on 10 Day Cruises
Ladies Attire - Cocktail/Formal Dress or Nice Sunday Dress
Men - Tuxedo or Business Suit

Main Course Examples

Dessert Examples

Wine/Champagne Lists

Lobster

Swan Puff in Sea of Chocolate

Special Occasions

Filet Minion

French Pastries

Champagnes & Sparkling Wines

Royal Caribbean Wines
Perrier Jouet
Flower Bottle
Mumm's Cordon Rouge
Domaine Chandon

White Wines
Pouilly Fuisse
Kendall Jackson Vintner's Reserve Chardonnay

Blush Wines
Woodbridge
Mondavi
White Zinfandel

Red Wines
St. Emilion
Louis Martini
Merlot
Beaujolais Villages
Woodbridge
Mondavi
Cabernet Sauvignon

Non-Alcoholic Wines Sutter Home Fre
White Zinfandel
Sutter Home Fre Sparkling Brut

On 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.

This Months Delicious Recipes
From Celebrity Cruise Lines
*****

CHOCOLATE MOUSSE CAPPUCCINO
(Serves4)

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.

CARIBBEAN RED SNAPPER (Serves 10)

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.

Sample Menu

Caribbean Menu

Island spices, tropical aromas and flavors beyond your imagination. Hearty cuisine with tastes as beautifulas the islands themselves. Open up and say Jah.

Appetizers

Mango and Lychees Cocktail
Seafood Cocktail
Bahamian Conch Fritters
Hearts of Artichoke with balsamic vinegar

Soups

Corn Chowder with green and red peppers
Beef Broth with topical vegetables
Chilled Avocado

Salad

Butter Lettuce, Chicory and Radicchio, garnished with baby shrimp and diced fresh pineapple, your choice of thousand island, ranchero, anchovy vinaigrette, or fat free lemon herb dressing

Pasta

Linguini with fresh basil, diced red bell pepper and garlic olive oil

Entrees

Sauteed Fillet of Grouper with fresh tomatoes, chili, onions and garlic, served with yellow rice and fried ripe plantains

Broiled Lobster Tail with drawn butter, served with bell pepper rice pilaf, white turnips and green peas

Braised Caribbean Lamb Curry in spicy sauce, with pineapples, toasted almonds and currants

Spring Chicken Santa Lucia, chicken breast stuffed with ham and banana, rolled coconut breading served with sweet potato dumplings

Grilled Marinated Beef Tenderloin on a skewer, garnished with fried onion rings, served with yellow rice, white turnips and green peas

Baked Idaho Potato or Rice Pilaf

Cheeses

International Cheese Selections

Desserts

From our pastry shop on board, prepared daily:
Pineapple Cheesecake
Banana Cream Pie
Coconut Babalu
Rum Raisin Ice Cream
Vanilla Fudge Ice Cream
Lime Sherbert

Wine Recommendations

Cordon Negro, Freixenet Brut, a sparkling wine
from Spain, an excellent way to start the evening

Torres Gran Vina Sol, flavorful dry Spanish white wine goes well with fish and poultry entrees

Torres, Sangre De Toro, a hearty red wine
from Spain to complement full flavored entrees