Big Cats Prowl the Mariner...the Sequel 9/14/08

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StudMuffin

Guest
[quote dutyfree4me]Happy fathers day to all.[/quote]

Thanks Regina and Sheree. Went over to my mom's house this morning to program her irrigation controller this morning, went out to breakfast, and of course what father's day would be complete without a trip to the mall. Just came in from the pool, it's 112 here today.


Sheree, we know how you feel. Our return flights are on Frontier...who just filed chapter 11! What stinks is what airline can you choose that's not down sizing, laying off employees, eliminating routes, or adding additional fees whereever they can find them?

Jim, we need to dicuss diving. What about this one in Cococay...

<http://www.royalcaribbean.com/shoreExcursions/product/detail/view.do;jsessionid=0000p2O74T4RN1Mfw0cFUYaGiX2:12hdhubrs?sourcePage=shorexByPort&ProductCode=ZC04&DestinationCode=CARIB>

Speaking of things to come...what about St. John? Time is quickly approaching, time to discuss.

Also, what night for Chops? We need schedule to do this first thing after boarding...just like last year.

Cris / Dee...whats the verdict....did you book the Raddisson or give much thought to the cruise?
 
B

baby love Jim

Guest
Happy Fathers Day to everyone..and thanks for the Happy Fathers day..
George,
I think Coco cay would be good for diving this year I will ask Bobbie and Bub and let you know
 
T

Tired2000

Guest
Hey all! Did anyone notice I stole another page??? I hope everyone here has a good week!!!!
 
O

oriolesfan22

Guest
George - I know what you mean about the flight thing - we both like to plan way in advance, but the airlines are so unstable that you have to worry about if your airline is going to be in business by the time the cruise gets here! The first thing I checked on when I realized that our return is on Northwest was to check about the baggage allowance. We are still grandfathered in, just like Continental. Next year, who knows what we are going to do.

Has anyone located the current menus for the Mariner so we can plan our Chops night? I haven't looked yet myself.....and Greg and I have decided that we probably won't go on our own - we'll probably just go with the group.

We had a great game at the suite yesterday for the Indians/Padres game. The suite we were in was huge - I've been in a normal suite before. This one was one of the special suites and it's available for $10,000 a game if anyone wants to rent it. They had an amazing spread of food, beer, sodas, bottled water. It was amazing!

Just think, three months from now we'll be happily cruising!
 
S

StudMuffin

Guest

Took me a while to find something recent. This was from a 3/8/08 Mariner sailing. I would gather this is pretty accurrate....


[b]Mariner Menus
Day One - Sunday[/b]

Starters
Melon and Mango – Drizzled with ginger syrup
Melon and Proscuitto
Smoked Fish Tapenade – Smoked fish, onions, capers, fresh herbs, served with crostini coulis
Vidalia Onion Tart – sweet onions and gruyere cheese baked in pastry with red pepper
Tuscan Tomato Soup – Thick rustic soup swirled with basil pesto
Saigon Chicken Noodle Soup – Chicken broth with lemon grass, ginger, noodles and julienne vegetables
Chilled Watermelon Gazpacho – Garnished with chopped celery and cucumber

Salad
Spinach Salad – with plum tomatoes, sliced mushrooms and toasted pine nuts
Traditional Caesar Salad

Entrees
Shrimp Ravioli – In a cream coconut lime lobster sauce with wilted spinach and crispy fried leeks
Stuffed Chicken Breast – filled with prosciutto and brie, served with red pimento relish
Slow Roasted prime Rib – with baked potato and horseradish au jus
Grilled Mediterranean Vegetable Quesadilla – Folded in a flour tortilla with Manchego cheese and tomato and cilantro salsa

Chef Signature Entrée
Royal Herb Crusted Fillet of Atlantic Cod – with light cream saffron champagne sauce, red skinned mashed potatoes and scallions

Deserts
Ivory Chocolate Fondue – full of mixed berries with a crunchy biscuit
Apple pie a la Mode – Slices of spiced golden delicious apples baked in a double crust pasry topped with vanilla ice cream
Savarin – rum soaked yeast cake filled with banana cream, finished with orange wedges, kadota figs, and chocolate chips
Low Fat Tropical Fruit salad – marinated in grand marnier
Sugar Fee Swan Chantilly – a pastry swan filled with sugar free whipped cream served with apricot puree

Day 2 - Formal Night - Monday

Starters
Orange Carpaccio – orange slices, red onions, watercress, feta cheese and cumin mint yogurt
Shrimp Cocktail royal – with cocktail sauce
Escargots Bourguignonne – baked snails in garlic herb butter
Lobster Bisque – finished with cognac and whipped cream
Oxtail Broth – beefy broth and aged sherry, served with a crispy cheese twist
Chilled Golden Pear – Garnished with dried cranberries

Caesar salad

Entrees
Truffled Wild Mushroom Linguini Alfredo – Linguini pasta folded in a creamy wild mushroom and white truffle sauce
Golden Sea Bass – Pan Seared fillet, Spanish sofrito, black olive polenta and fried capers
Roasted Duck – with black currant sauce, red cabbage and croquette potatoes
Eggplant Mozzarella Tower – with chunky plum tomato sauce and balsamic glaze

Chef Signature Entrée
Filet of Beef – creamy whipped potatoes and crimini mushrooms with green peppercorn sauce

Deserts
Grand Marnier Soufflé
Double Strawberry Cheesecake
Cherries Jubilee
Low Fat Double strawberry Cheesecake
Sugar Free Coconut Vanilla Layer Cake

Day 3 - Tuesday

Starters
Caprese Salad – fresh mozzarella and tomatoes drizzled with olive oil
Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobello mushrooms, baked caramelized garlic
Scallop Risotto – Sauteed sea scallops over Charred sweet corn and mascarpone risotto
Creamy Roasted Garlic Soup – with rye bread croutons
Minestrone – A rich Italian soup of vegetables, tomato, and pasta
Chilled Strawberry Bisque – garnished with fresh mint

Salad
Insalata Mista – Mixed greens, zucchini, red bell peppers and black olives
Traditional Caesar Salad

Entrees
Rigatoni Pasta – with spiced chorizo sausage, red and green peppers, grilled corn, olive oil and basil
Garlic Tiger Shrimp – Garlic herb baked with seasonal vegetables
Chicken Marsala – Marsala mushroom sauce, mashed potatoes and fresh vegetables
Vegetarian Chili – With jalapeno corn bread, grated cheese and sour cream

Chefs Signature Entrée
Lamb Shank with Rosemary – Slowly braised with garlic mashed potatoes and oven roasted vegetables

Deserts
Warm Chocolate Cake
Raspberry Panna Cotta
Tiramisu
Low Fat Angel Food Cake
Sugar Free Chocolate Mint Cake

Day 4 - Wednesday

Starters
Mozzarella Salad – over arugula with a tomato basil salsa
Melon with Proscuitto
Chilled Shrimp Cocktail
Scallop and Mussels Gratin – seared with Pernod
Bouillabaisse
Tuscan White Bean Soup
Vichyssoise
Mesulun and Fennel Salad


Entrees
Ravioli Mare Monte – filled with cheese in a crabmeat mushroom sauce
Baked Perch – with sautéed spinach, balsamic and parmesan roasted potatoes and lemon sauce
Royal Sirloin – on a baked eggplant, zucchini and vegetable medley with Sicilian onions and pepper olive salsa
Vegetable paella – saffron rice with tomatoes, onions, bell peppers and asparagus tips, garnished with black olives and chopped scallions

Chef Signature Entrée
Coq au Vin – with mushrooms, bacon, caramelized baby inions, grilled polenta and crispy pancetta

Deserts
Crème Catalan
Spanish Orange Almond Cake
Chocolate Hazelnut Truffle Tart
Low Fat French Apple Flan
Sugar Free Chocolate Panna Cotta

Day 5 - Thursday

Starters
Fired Roasted Red Pepper Hummus – with roasted marinated zucchini and toasted pita
Shrimp Cocktail
Melon Proscuitto
Spinach Sweet Potato Dip – served warm with crisp tortilla chips
Roasted Pumpkin and Apple Soup – with crème fraiche and fried sage
Onion Soup – Caramalized onions in beed broth with Gruyere toast
Chilled Forest Berries and Buttermilk soup – a combination of fresh berries blended with buttermilk

Salad
Greek Salad for the Table

Entrees
Grey Goose Vodka and Smoked Salmson Cream Pasta
- Creamy sauce tossed with orechhiette pasta, finished with mushrooms and crushed tomatoes
Roasted Turkey – with apple bread dressing, pan gravy, mashed potatoes and cranberry sauce
Grilled NY Strip Steak – Bearnaise sauce, fried potato wedges and zucchini
Indian Vegetable Curry – braised spiced garden vegetables with steamed rice and a refreshing cucumber yogurt sauce

Chef Signature Entrée
Mahi Mahi Tempura – Lightly battered and fried with homemade sweet and sour sauce, stir fried vegetables

Deserts
Brownie Madness
Key Lime Pie
Banana and Crunchy Nut Parfait
Sugar Free Key Lime Pie
Low Fat Strawberry Shortcake

Day 6 – Friday

Starters
Sun Ripened Pineapple - Sliced Pineapple, Sun dried apricot ricotta and black pepper
Citrus Cured Salmon - Thinly Slices with a dill cucumber salad
Creamed Wild Mushrooms in Puff pastry – crimini and oyster mushrooms in flaky pastry
Cream of Asparagus – Garnished with crunchy almonds
Double Duck Consomme – with julienne vegetables and aged port
Roasted Peach Soup – Finished with fresh strawberries

Entrees
New England Bay Scallops and Ziti – topped with Portobello mushrooms and fire roasted red pepper pesto
Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets
Slow Roasted Aged Prime Rib – cut thick served with baked potato
Asian Fried Tofu – with sautéed bok choy, shiitake mushrooms and red curry sauce

Chef Signature Entrée
Thai BBQ Chicken Breast

Deserts
Desert Sampler – a trio of exquisite tastes
Low fat Berry Mousse
Sugar Free Red Berry Tart

Day 7 - Saturday

Starters
Exotic Fruits
Crab and Shrimp Salad
Melon Proscuitto
Beef and Veal Tortallacci
Jalapeño Potato Soup
Chicken consommé
Chilled Cranberry and Mango soup
Seasonal Greens
Caesar Salad

Entrees
Penne Tarantina – tossed in chunky tomato-garlic sauce, with mussels, shrimp and scallop
Parmesan Crusted Turkey Tenderloin with sage mustard Sauce
Slow Roasted Beef Shoulder Fillet – with marscapone roasted potatoes and Shiraz reduction
Asparagus and Brie Tart – grilled plum tomato, arugula, red pepper essence and chive oil

Chef Signature Entrée
Cornmeal Dusted Talapia with Japanese ratatouille and garlic wasabi aioli

Deserts
Choco-Chino Trilogy
BBB
Magic Mango Parfit
Low Fat Exotic Pineapple and Coconut Cake
Steamed Sugar Free Vanilla and Berry Custard

Alternative Selections always available
Ziti with Marinara Sauce
Broiled Fillet of Norwegian Salmon
Grilled Chicken Breast with seasonal herbs
Grilled Black Angus Top Sirloin with herb butter

Ice Cream, Sugar Free Ice Cream and sherbet selections
Cheese selection

Chops Grille Menu
Appetizers

Shrimp Cocktail- Served with traditional American cocktail sauce

Maryland crab cake- Succulent crabmeat bound with herbs and vegetables, lightly breaded, sauteed golden brown, served with poblano aioli

Portobello caps- Marinated with garlic and olive oil, grilled, served with roasted red bell peppers, goat cheese crostini and a balsamic reduction

Cheese 'n' onion soup- Gruyere cheese tops this hearty favorite

New England clam chowder- A creamy, flavorful soup topped with oyster crackers

"Chops' Salad"- Seasoned greens, red and yellow tomoatoes, mushrooms and artichoke hearts

Beekfsteak Tomato- Tomato and red onion slices sprinkled with Roquefort cheese

Traditional Caesar- Romaine lettuce with shaved Parmesan herb croutons and Caesar dressing

Followed By

Prime rib of beef- Crusted with our Royal Culinary Collections spices, roasted and sreved with natural pan gravy

Filet Mignon- 10 ounces of a thick and flavorful cut from the tenderloin

Small Filet Mignon- 7 ounces of a thick and flavorful cut from the tenderloin

Chops signature New York striploin steak- 10 ounces of your all-time favorite, enhanced by the slightly sweet taste of mesquite smoke seasoning

Veal chop- 10 ounces, tender and tasty, broiled and served on the bone

Colorado lamb chops- Two large double-rip chops, crusted with Dijon mustard and our Royal Culinary Collections blend of seasonings

Royal pork shank- Braised in a delicious balsamic BBQ sauce

Rotisserie chicken- Marinated in our Royal blend of spices

Mesquite grilled salmon- A center-cute fillet enhanced by the sweet hint of mesquite-smoked seasoning

Sides and Vegetables

Baked Idaho potato
Home fried potatoes with sauteed onions
Mashed potatoes
Creamed spinach
Steamed asparagus
Sauteed mushrooms
Fried onion rings
Rice pilaf

To End the Feast

Chocolate mud pie- Our version of this regional Mississippi favorite

Apple pie a la mode- Slices of Golden Delicious apples baked in a double-crust pastry, topped with vanilla ice cream

Chops raspberry cheesecake- Luscious cake with fresh raspberry coulis

Warm Brioche pudding- Made with cubed brioch, cognac-macerated raisins and orange zest custard, served with warm caramel-bourbon sauce

Portofino Menu

Appetizers, Soups, Salads

Carpaccio Con Scaglie Di Parmigiano- Thinly sliced seared tenderloin with a salad of shaved fennel, argula and sun-dried tomatoes, finished with lemon-infused olive oil and roasted pine seeds

Sformato Al Formaggio Caprino, Insalatina Di Campo E Funghi Trifolati Profumati Al Tartufo- Warm double baked goat cheese souffle served on a bed of forest mushrooms with crisp garden greens, sage-infused cream and drizzled with truffle oil

Risotto Ai Gamberetti- Tiger shrimp sauteed with fresh herbs on a bed of creamy saffron risotto

Insalata Caprese- Vine ripened yellow and red teardrop tomatoes with baby broccocini, basil, and red onion

Zuppa Lagunare Agli Asparagi E Filetti Di Trota Affumicata- Cream of asparagus with julienne-smoked river trout

Zuppa Fredda Di Pomodori E Peperoni Dolci Con Capesante Ed Avocado- Chilled plum tomato and pepper soup with seared scallops and avacado

Zuppa Del Giorno- Soup of the day

Insalata Di Pere E Gorgonzola- Mesclun greens, crumbled Gorgonzola cheese, slices of crip pears and roasted candied walnuts served with house dressing

Insalata All Cesare- Romaine lettuce with shaved parmesan, herb croutons, and traditional dressing. Prepared a la minute in the dining room

Pasta

Penne D'angelo, Salsa Di Pomodoro San Marzono Con Prosciutto Crudo E Basilico- Penne pasta with vine-ripened tomoatoes, prosciutto, fresh basil, and shaved Parmesan cheese

Pappardelle Mantecate Con Crema Marscaponem, Funghi Arrosto E Timo- Ribbon pasta with roasted mushrooms and fresh thyme, lightly tossed in a marscapone cream sauce

Spaghetti All'arargosta E Mazzancolle- Chunks of lobster, roasted zucchini, and garden peas, with a piquant lobster basil sauce

Main Courses

Gamberoni Cotti In Padella Al Profumo Di Mare- Tiger shrimp, roasted garlic and fresh herbs, served on a bed of grilled asparagus and baby vegetables

Saltimbocca Alla Romana- Thinly sliced veal wrapped with fresh sage abd prosciutto, pan-friend with porcini mushrom risotto and Marsala jus

Filetto Di Manzo Alla Piastra- Girlled North American beef tenderloin on creamy truffle mashed potatoes, roasted and carmelized garlic and seasonal vegetables

Filetto Di Tonno Ai Ferri Marinato Con Succo Di Limone Ed Olio Extra-Vergine D'Oliva- Olive oil and lemon marinated tuna steak with grilled fennel and chili-tomato compote

Scaloppa Di Pollo Alla Parmigiana, Salsa Di Pomodoro E Pesto Alla Genovese- Corn-fed chicken, baked with eggplant and mozzarella, with an herbed potato cake and Ligurian tomato-pesto sauce

Filetto Di Halibut "Ippoglosso" Alla Piastra- Grilled fillet of Atlantic halibut on wilted baby spinach, with lobster ravioli and roasted purple onions, sun-dried tomato confit and basil oil

Desserts

Torta Al Cioccolato Gianduia E Mandorle Con Crema Al Caramello E Gelato Al Caffe Espresso- Flourless gianduia chocolate cake, served with semi-whipped espresso cream

Tiramisu Alla Portofino- A traditional favorite, with crushed marinated rasperries

Rollo Di Neve Meringata Alla Nocciole Tostate Ripieno Con Panna Profumata Al Frangelico, Crema Al Caffe- Roasted hazelnut meringue on mixed forest berries with Frangelico sabayon

Pannacotta Alla Veneziana con Agrumi Profumati Alla Menta- Buttermilk panna cotta with a refreshing minted citrus salad

Tartufo Di Cioccolato Bianco Al Latte Con Fragole- White chocolate truffle cake with vintage balsamic vinegar, tossed strawberries

Cheeses

Scelta Di Formaggi Assortiti- A samping of Italian cheeses
 
S

StudMuffin

Guest

Jim, I haven't gotten the approval from docs yet, but then again they haven't been able to tell me the solution to the problems I am having as of yet either. Anyway, this is a shallow dive and if I have any problems I'll just surface if necessary. I'm certainly not going to schedule any surgery at this point prior to the cruise in hopes of clearing up the problem. If you're game, we can book it.



Sheree, it's like walking on thin ice when booking so far in advance. But then again, what are the alternatives...much higher prices and lesser flight selections? I have no idea what we are going to do next year. If Jet Blue, Southwest and other low cost airlines can make it, why can't the major ones do it?


Sheree, a friend of mine used to sell advertising for the AZ. Republic here. They have the biggest suite center court at the US Airways Center. He invitied to a few Suns games when he was smoozing big wigs for advertising in the paper. As you stated, huge suite, open bar, great catered food. I have no idea what it ran...but I'm certain it wasn't something the average Joe (me) would ever be able to afford!
 
4

4evercruzin

Guest
Hope all you male Cats had a wonderful Father's Day. Greg really enjoyed his day. My sisters, Serena and Rhonda took Mom to the beach at Singer Island for a week. Greg wanted to go to our local beach at Jetty Park. First trip there in 2 1/2 years (since Mom moved in with us). We would have the house to ourselves, but our Granddaughter has swim lessons and is spending the week with us.

As of now, Serena and her husband is not going (subject to change at a moments notice). My other sister, Rhonda is planning on going unless Mom decides she doesn't want to go. If that happens, Greg and I will probably go and have someone take care of Mom while we cruise.

St. John sounds really great to Greg and me. Not sure if Mom would like it. Do you know if there is shade there? It really depends on how much time she has to shop. Are there any shops in Coco Cay? We enjoyed the flea market in Haiti.

In St Maarten, Greg would like to go back to Orient Beach. We have to allow time for shopping first. What is everyone else doing there?

Have a blessed day!
Barb
 
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StudMuffin

Guest
I know we have other important things to consider (Chops, St. John, flights, diving, shopping, shopping, shopping...) but I seen this on the home page here on the boards. We are always discussing the desire of getting an extra day or two of cruising for the buck. Apparently, Carnival is moving the Freedom to Ft. Lauderdale for year round 8-day cruises starting this November. I'm gathering this would be comparable to 7-day RCCL pricing and air fare to Ft. Lauderdale is always cheaper than most places. Anyway this is just food for thought, don't kill the messenger! Any other suggestions...Freedom of the Seas out of Port Canaveral?

http://www.cruise-addicts.com/Cruis..._Freedom_to_Operate_Year_Round_Baltimore.html
 
S

StudMuffin

Guest
[quote 4evercruzin]Hope all you male Cats had a wonderful Father's Day. Greg really enjoyed his day. My sisters, Serena and Rhonda took Mom to the beach at Singer Island for a week. Greg wanted to go to our local beach at Jetty Park. First trip there in 2 1/2 years (since Mom moved in with us). We would have the house to ourselves, but our Granddaughter has swim lessons and is spending the week with us.

As of now, Serena and her husband is not going (subject to change at a moments notice). My other sister, Rhonda is planning on going unless Mom decides she doesn't want to go. If that happens, Greg and I will probably go and have someone take care of Mom while we cruise.

St. John sounds really great to Greg and me. Not sure if Mom would like it. Do you know if there is shade there? It really depends on how much time she has to shop. Are there any shops in Coco Cay? We enjoyed the flea market in Haiti.

In St Maarten, Greg would like to go back to Orient Beach. We have to allow time for shopping first. What is everyone else doing there?

Have a blessed day!
Barb[/quote]


Barb, we must have been posting at the same time. We haven't been to St. John, but have always heard good things. I seem to recall Tommy and Regina were there and they should be able to answer your questions. I'm pretty sure Tommy had mentioned a friend has family that is either a tour operator or runs a transport service...or something along those lines? We are going to rely on their expertise and past experiences for this one. As far as St. Marten...shopping...shopping...shopping. Of course a stop at Orient Beach for one of those Bushwackers doesn't sound like a bad idea either. I don't mind the shopping in St. Marten, because of the many straw hut bars lined up adjacent to the shopping...bring on the shopping :D We haven't been to Cococay, but I've heard it's similar to Labadee.
 
S

StudMuffin

Guest
Cris / Dee, whats the word, are you going to make it to Grills / Raddisson...last minute Mariner considerations =huh
 
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StudMuffin

Guest
By the way, the Mariner menu I just posted is considerably different than the ones we seen on the Vision.
 
S

StudMuffin

Guest
I'm hoping the Windjammer is still set up like it used to be with all the alternative selections available.
 
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