J
J.E.
Guest
We will be sailing on Celebrity Summit in October, and are considering the specialty dinner during the cruise. Is there any way to obtain a menu for each night of the cruise?
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S
sptrout
Guest
Following is the menu for the Summit’s Normandie Restaurant, as of 1/03. The menu is the same every night. My wife and I visited the Normandie once (mistake, should have been more) during our 1/20/03 sailing of the Summit. The experience was extraordinary, and should not be missed by anyone sailing on the Summit. The numbers marked with a ** were the items we had during our dinner, and I can highly recommend every one of them!
The Normandie Specialty Restaurant
Soups, Salads and Appetizers
1. Gratinee Normande – The traditional onion soup with cider and cream added.
2. Veloute De Homard - A creamy lobster broth.
3. Salade Cesar - A classic; tossed and served at your table.
4. Tartare De Saumon, Oeufs De Caille - Potted fresh smoked salmon seasoned with herbs, lemon and fromage blanc.
5. Mousseline De Volaille Au Roquefort - A light and delicate mousseline of chicken and Roquefort.
6. Caille Farcis, Gelee Au Porto - Boned quail with forcemeat of veal, chicken and pork flavored with green peppercorns.
7. Tian De Legumes Au Coulis De Tomate – A composition of tomatoes, artichokes, eggplant, zucchini and wild mushrooms in a unique presentation.
**8. Goujonnettes D’Halibut, Sauce Tartare - Fillets of halibut cut in batons, coated with white bread crumbs and fried, accompanied with tartar sauce.
**9. Soufflé Au Fromage De Chevre, Coulis De Tomate - Delicate warm goat cheese soufflé served with a cream sauce and tomato coulis.
Entrees
1. Lasagne De Primeurs Au Pesto – Vegetables and onion compote layered between sheets of pasta, enhanced with a Pesto sauce.
2. Loup De Mer Grille – Fillet of Sea Bass, brushed with tapenade and served with grilled vegetables.
3. Cassolette De Filet De Sole – Fillets of Dover Sole poached in fish fumet, onions and refined with cream and shrimp butter, garnished with shrimps.
4. Scampi Flambé – Prawns, wrapped in pancetta, flamed in Armagnac, and served on a bed of rocket leaves.
5. Supreme De Poule Faisan Braise Aux Choux, Sauce Cerises – The supreme of young pheasant hen pot roasted and bedded on Savoy cabbage, complemented by a sauce with cherries.
6. Cote De Veau Normande – Tender milk-fed veal chop sautéed with a light Calvados sauce, presented on spinach with an apple and morel turnover.
7. Carre D’Agneau En Crote – Rack of lamb coated with a mushroom duxelle, wrapped in puff pastry and baked until golden brown.
**8. Chateaubriand (2 persons) – Center-cut beef tenderloin grilled to your preference, sliced into delectable portions and garnished with fresh duck liver “Foie Gras,†sauce Perigourdine or Bearnaise with a complement of selected vegetables.
Cheese and Desserts
1. Une Selection De Fromages, Raisins Et Pommes – A selection of cheeses served with grapes and apples.
2. Crepes Suzette – A classic dessert of fine crepes flavored with orange and Grand Marnier.
3. Sabayon Au Marsala – A fluffy delicate Marsala-flavored sabayon
4. Bombe Surprise Du S.S. Normandie – A fine mixture of white and dark chocolate mousse with raspberries and spiked with chocolate curls as served on the S.S. Normandie 1935 – 1938.
**5. Soufflé Au Chocolat – The most classic and well known light soufflé.
6. Les Desserts Gourmands Preferes De Michel Roux – Michel Roux’s favorite bite-sized surprised desserts.
7. Selection De Cremes Glacees Et Sorbets – Freshly churned ice creams and sorbets.
The Normandie Specialty Restaurant
Soups, Salads and Appetizers
1. Gratinee Normande – The traditional onion soup with cider and cream added.
2. Veloute De Homard - A creamy lobster broth.
3. Salade Cesar - A classic; tossed and served at your table.
4. Tartare De Saumon, Oeufs De Caille - Potted fresh smoked salmon seasoned with herbs, lemon and fromage blanc.
5. Mousseline De Volaille Au Roquefort - A light and delicate mousseline of chicken and Roquefort.
6. Caille Farcis, Gelee Au Porto - Boned quail with forcemeat of veal, chicken and pork flavored with green peppercorns.
7. Tian De Legumes Au Coulis De Tomate – A composition of tomatoes, artichokes, eggplant, zucchini and wild mushrooms in a unique presentation.
**8. Goujonnettes D’Halibut, Sauce Tartare - Fillets of halibut cut in batons, coated with white bread crumbs and fried, accompanied with tartar sauce.
**9. Soufflé Au Fromage De Chevre, Coulis De Tomate - Delicate warm goat cheese soufflé served with a cream sauce and tomato coulis.
Entrees
1. Lasagne De Primeurs Au Pesto – Vegetables and onion compote layered between sheets of pasta, enhanced with a Pesto sauce.
2. Loup De Mer Grille – Fillet of Sea Bass, brushed with tapenade and served with grilled vegetables.
3. Cassolette De Filet De Sole – Fillets of Dover Sole poached in fish fumet, onions and refined with cream and shrimp butter, garnished with shrimps.
4. Scampi Flambé – Prawns, wrapped in pancetta, flamed in Armagnac, and served on a bed of rocket leaves.
5. Supreme De Poule Faisan Braise Aux Choux, Sauce Cerises – The supreme of young pheasant hen pot roasted and bedded on Savoy cabbage, complemented by a sauce with cherries.
6. Cote De Veau Normande – Tender milk-fed veal chop sautéed with a light Calvados sauce, presented on spinach with an apple and morel turnover.
7. Carre D’Agneau En Crote – Rack of lamb coated with a mushroom duxelle, wrapped in puff pastry and baked until golden brown.
**8. Chateaubriand (2 persons) – Center-cut beef tenderloin grilled to your preference, sliced into delectable portions and garnished with fresh duck liver “Foie Gras,†sauce Perigourdine or Bearnaise with a complement of selected vegetables.
Cheese and Desserts
1. Une Selection De Fromages, Raisins Et Pommes – A selection of cheeses served with grapes and apples.
2. Crepes Suzette – A classic dessert of fine crepes flavored with orange and Grand Marnier.
3. Sabayon Au Marsala – A fluffy delicate Marsala-flavored sabayon
4. Bombe Surprise Du S.S. Normandie – A fine mixture of white and dark chocolate mousse with raspberries and spiked with chocolate curls as served on the S.S. Normandie 1935 – 1938.
**5. Soufflé Au Chocolat – The most classic and well known light soufflé.
6. Les Desserts Gourmands Preferes De Michel Roux – Michel Roux’s favorite bite-sized surprised desserts.
7. Selection De Cremes Glacees Et Sorbets – Freshly churned ice creams and sorbets.
R
ROSS
Guest
HI SP!!
I have made my reservations for the NORMANDIE...October 12, 8:30pm. I will keep rereading your post...just to remind myself!!!
THANKS,
ROSS
I have made my reservations for the NORMANDIE...October 12, 8:30pm. I will keep rereading your post...just to remind myself!!!
THANKS,
ROSS
J
J.E.
Guest
SPTROUT, Thanks. Do they give you a copy of the menu at the specialty dinner. You took a lot of time to key in that menu. Hard to believe that you did it from memory. I read somewhere that the dinner take 3 hours. Is that true? Will it prevent attenting the nightly shows? again, thanks. Regards J.E.
S
sptrout
Guest
J.E.
Yes, they have paper versions of the Normandie menu available every day. My memory would never be able to handle it, especially all the French words!
Three hours is a good estimate of the time needed, but I don't think we took that long. We wanted to finish before the second show in the main showroom. Make your reservations for early in the evening (~6:30) and you will be able to catch the late show. Have a great trip!
Yes, they have paper versions of the Normandie menu available every day. My memory would never be able to handle it, especially all the French words!
Three hours is a good estimate of the time needed, but I don't think we took that long. We wanted to finish before the second show in the main showroom. Make your reservations for early in the evening (~6:30) and you will be able to catch the late show. Have a great trip!
B
BP
Guest
After that meal the show was not going to happen for us . We would have been asleep well before the show would have ended. Too much food and wine but always do it twice a cruise. Already booked for two nights on the Milennium in November.
A
Arawak
Guest
I don't want to sound greedy, but there are so many great choices, I wondered if you can choose more than one appetizer, entree or dessert like you can in the ordinary ship's dining room?
C
cruiseclues
Guest
Our personal website has menus from the Summit in our Menus page:
http://cruiseclues.com/menus.htm
Post Edited (09-26-03 10:19)
http://cruiseclues.com/menus.htm
Post Edited (09-26-03 10:19)
K
kat
Guest
We will be celebrating my 54th Birthday on the Millie in December. All that great food for 25.00, what a deal. Can't wait. We are all food hounds it will be wonderful.. Have been told to make reservations in the speciality restaurants as soon as you board the ship. Very important to do that. That will be our first job when we get to the ship. Anybody out there got a hard copy of the speciality restaurant on the Millie. I think it's called the Olympic. Let me know. Thanks Kat
B
BP
Guest
If you are a Captains Club member you can make a reservation for the speciality restaurant 60 days prior to your sail date by calling their 800 number.
J
J.E.
Guest
BP, Was the wine included in the $25 dinner?
