CRUISE TIPS #11 EJEMPLO DE MENÚ

     Si tú eres como yo, que buscas muy anticipadamente los alimentos en este viaje. Estos son los ejemplos de la muestra del menú de la página web de Carnival. Puede que no sea exactamente lo que habrá en tu crucero, pero se parecerá, te dará una idea de qué tipos de alimentos se sirven y cuáles son algunas de tus opciones para disfrutar y espero que no les de hambre, como me pasó al escribirlos!.

Cabe mencionar que la cena consta de 3 platillos; la entrada, el plato fuerte y el postre. Los primeros 2 vienen en la misma carta, al terminar la cena, el mesero a cargo te dará otra carta con el menú de postres. La bebida disponible es el agua, si solicitas alguna otra bebida, se te cargara a tu tarjeta “Sail & Sign”. Gratuitamente puedes pedir limonada, te helado o caliente, café y chocolate caliente.

SC - Spa Carnival Cuisine: Estos artículos son más bajos en calorías, sodio, colesterol y grasa. Las ensaladas se preparan con salsa de dieta. Los postres son elaborados con Sweet'n baja o NutraSweet en lugar de azúcar.
 

V - platos vegetarianos

No traduciré esta parte, pues algunos se me dificulta un poco para traducir, se los dejo tal y como los encontré en la página web del Carnival.

Ejemplos del Almuerzo

Menú Almuerzo – Día 1

- Starters and Salads  

- California Roll

 SC Caribbean Pepper Pot      
- Chilled Avocado Soup   
 - SC Medley of Garden and Field Greens    
- Main Courses   

- Mongolian Steak Salad    

- Oven Fresh Sun Dried Tomato Baguette  

- Spaghetti Zia Tereasa

SC Pan Fried Fillet of King Clip Nicoise 

V Vegetable Fajitas   

- Create your Own Burger
- Postres
- Strawberry Banana Mousse
- Chocolate Gateau 
- Creme Carmel
- Ice Coupe Black Forest 
- Ice Cream - Vanilla, Chocolate, Strawberry 
-  Sherbet - Orange, Pineapple

Menú Almuerzo – Día 2
- Starters and Salads
 SC Seasonal Fruit Platter
- Jamaican Red Bean Soup
- Chilled Curried Apple Soup
- Medley of Garden and Field Greens
- Main Courses
- Chicken Caesar Salad
 SC Oven Fresh Focaccia
- V Spinach and Ricotta Cheese Ravioli 
- Fish n' Chips
- Barbecued Baby Back Ribs
- Create Your Own Burger
- Postres
- Lemon Mousse
- German Chocolate Cake
- Bread Pudding Chantilly
- Ice Coupe Belle Helene
- Ice Cream - Vanilla, Chocolate, Strawberry
- Sherbet - Orange, Pineapple

Menú Almuerzo – Día 3
- Starters and Salads
- Antipasto
- Old Fashioned German Lentil Soup
  SC Chilled Orange Sory
  SC Medley of Garden and Field Greens
- Main Courses
- Neptunes Chefs Salad
- Oven Fresh Whole Wheat Baguette
- SC Hay and Straw
- Pan Fried Fillet of Idaho Rainbow Trout Almondine
- Chinese Pepper Steak
- Create Your Own Burger
- Postres
- Gingerbread Cake
- Apple Hollander
- Tropical Fruit Terrine
- Chocolate Sundae
- Ice Cream - Vanilla, Chocolate, Strawberry
- Sherbet - Orange, Pineapple

Menú Almuerzo – Día 4
- Starters and Salads
- Fried Calamari Rings
  SC Cream of Spinach Soup
- Chilled Essence of Fennel and Celery
  SC Medley of Garden and Field Greens
- Main Courses
- Nicoise Salad
- Philly Steak Sandwich
- Linguini Gigetto
  SC Salmon Paillard
- Chicken Parmigiana
- Create Your Own Burger
- Postres
  SC Pina Colada Cake
- Chocolate Eclair
- Grand Marnier Cheesecake
- Ice Coupe Jacques
- Ice Cream - Vanilla, Chocolate, Strawberry
- Sherbet - Orange, Pineapple

Ejemplos de Cena
Menú de la Cena – Día 1
- Starters and Salads
  SC Tropical Fruits Marinated with Lime Juice and a Touch of Tequila
- Hickory-Smoked Alaskan Salmon
- Grilled Satay of Chicken Tenderloin

- Beef and Barley Soup With Diced Root Vegetables
- Crema Di Funghi Selvatica
  SC Gazpacho Andalouse

- Mixed Garden and Field Greens
  SC Hearts of Romaine Lettuce with Cherry Tomatoes
- Main Courses
- Ziti with Italian Sausage, Assorted Bell Peppers and Fresh Mushrooms

  SC Catch of the Day: Broiled Fillet of Market-Fresh Fish
- 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

  V Madras-Style Vegetable Curry
- Desserts and Cheeses

  SC Orange Cake
- Guava Cheese Napoleon
- Decadence of Chocolate
- Black Forest Gateau
- Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

- Sherbet - Orange, Pineapple, Lime

- Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu                                             

Menú de la Cena – Día 2
- Starters and Salads
  SC Fantasy of Tropical Fruit Berries
- Mississippi Delta Prawns

- Ragout of Wild Mushrooms
- NS West Indian Roasted Pumpkin Soup
- Strawberry Bisque
- Mixed Garden and Field Greens
- Caesar Salad
- Main Courses

- Trennette Putanesca
- Ancho Honey-Basted Fillet of Fresh Pacific Salmon
- Broiled Lobster Tail with Melted Butter

  SC Whole Roasted Quail Filled with a Delicate Herb Stuffing
- Tamarind-Rubbed, Tender Roasted Prime Rib of American Beef Au Jus

  V Grilled Brochettes of Fresh Garden Vegetables
- Desserts and Cheeses
  SC Banana Gateau

- Swedish Almond Chocolate Cake
- Passion Fruit Indulgence
- Cherries Jubilee
- Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
- Sherbet - Orange, Pineapple, Lime
Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu

Menú de la Cena – Día 3
- Starters and Salads 

  SC Prosciutto and Melon 

- Tender Hearts of Tropical Palm and California Artichokes
- Lobster Bisque
- Escargots Bourguignonne
- Black Bean Soup
- Chilled Cucumber Soup 

- Mixed Garden and Field Greens

  SC Hearts of Iceberg Lettuce
- Main Courses

- Penne Mariscos
  SC Broiled Fillet of Chilean Sea Bass with Truffle Butter

- Grilled Paillard of Young Turkey Harlequin

- Jerked Pork Loin
- Roast Leg of New England Spring Lamb with a Rosemary Reduction
- Grilled New York Sirloin Steak from Aged American Beef, Marchand de Vin
  V Baked Herb Polenta
- Desserts and Cheeses

  SC Marbled Kahlua Cheesecake

- Key Lime Pie
(tienen que probarlo!)
- Chocolate Souffle
- Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
- Sherbet - Orange, Pineapple, Lime
- Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu                                                            

Menú de la Cena – Día 4
- Starters and Salads

  SC Grilled Baby Vegetables
- Cherrywood-Smoked *** of Long Island Duckling

- Duet of Gratinated Mussels and Shrimp Provencale
  SC Cream of Sun-Ripened Tomatoes with a Touch of Gin
- Won Ton Soup
- Chilled Cream of Lyches

- Mixed Garden and Field Greens
- Hearts of California Artichokes, Vine-Ripened Tomatoes, Fennel Roots                                    
- Main Courses 

- 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

- Broiled Cornish Game Hen with Black Cherry Salsa
  SC Grilled Center-Cut Chop of Milk-Fed Wisconsin Veal
- Tenderloin of Beef Wellington
  V Black Bean and Vegetable Enchiladas
- Desserts and Cheeses 

  SC Coconut Cake
- Old Fashioned Apple Pie
- Tiramisu (Se los recomiendo, esta delicioso! Yummy!)
- Chocolate Tres-Leches
- Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

- Sherbet - Orange, Pineapple, Lime 

- Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu                                                            

Menú de la Cena – Día 5
- Starters and Salads

  SC Vine-Ripened Beefsteak Tomatoes and Fresh Buffalo Mozzarella
- Alaskan Snow Crabmeat Cocktail

- Southwestern-Style Egg Roll
- French Onion Soup
- Corn Chowder Maryland
  SC Asparagus Vichyssoise
- Mixed Garden and Field Greens 

- Curly Endive and Thinly Sliced Cucumbers
- Main Courses
- 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
  V Vegetarian Lasagna with Spinach, Mushrooms and Ricotta Cheese                                            
- Desserts and Cheeses
  SC Lemon Cake
- Strawberry Cheesecake
- Chocolate Mousse
- Hazelnut Creme Brulee
- Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
- Sherbet - Orange, Pineapple, Lime 

- Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu                                                          

Menú de la Cena – Día 6 
- Starters and Salads

  SC Freshly Grilled Portabella Mushroom and Hand-Picked Mesclun Lettuce
- Heat-Cured Atlantic Salmon
- Etouffee of Langoustine
- Game Consomme with Juniper Berries and Aged Sherry 

- Cream of Garden-Fresh Broccoli and Wisconsin Cheddar

  SC Chilled Zucchini Soup
- Mixed Garden and Field Greens
- Caesar Salad
- Main Courses 

- Penne Siciliana

  SC Steamed North Atlantic Halibut Steak with Fresh Herb Vinaigrette 

- Grilled Black Tiger Jumbo Shrimp
- Pepper-Seared Long Island Duckling

- Chateaubriand with Sauce Bearnaise
  V Assorted Fresh Vegetable Princess
- Desserts and Cheeses  
  SC Tropical Fruit Platter 

- Baked Alaska 

- Amaretto Cake
- Dutch Apple Pie
- Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

- Sherbet - Orange, Pineapple, Lime 

- Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu                                                         

Menú de la Cena – Día 7
- Starters and Salads
  SC Chilled Supreme of Fresh Fruit with Peach Schnapps
- An Arrangement of Louisiana Tiger Prawns
- Smoked Chicken Fillets

- American Navy Bean Soup 

- Gumbo Creole
- Mango Cream 

- Mixed Garden and Field Greens
  SC Vine-Ripened Tomatoes and Cucumber Slices with Fresh Chives
- Main Courses
  SC Fettuccine Tossed in a Mushroom Cream  

- 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
  V Zucchini and Eggplant Parmigiana
- Desserts and Cheeses
  SC Poached Williams Pear
- Grand Marnier Souffle
- Chocolate Fudge Cake
- Cappuccino Pie
- Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan

- Sherbet - Orange, Pineapple, Lime
- Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu
             
Ejemplo del Menú del Desayuno
- Great Beginnings
- Grapefruit
- Banana
- Melon in Season (Honeydew/Canteloupe)
- Orange
- Grapefruit Sections
- Baked Apple
- Stewed Prunes
- Chilled Juices
- Orange
- Grapefruit
- Pineapple
- Apple
- Tomato
- Prune
- Cereals
- Corn Flakes
- Frosted Flakes
- Special K
- Sugar Pops
- Raisin Bran
- Rice Krispies
- All Bran
- 40% Bran Flakes
- Hot Oatmeal
- Hot Cream of Wheat
- Breakfast Entrees
- Eggs Carnival:Boiled, Scrambled, Fried, Poached on Toast, Eggs Benedict <-- yummy
- Buttermilk Pancakes
- French Toast
- Lox n' Bagels
- Omelette Eggsceptionale
- Plain
- Ham
- Cheese
- Ham and Cheese
- Smoked Whitefish
- Low-Cholesterol Egg Substitute Available Upon Request (Egg Beaters)
- On the Side
- Corned Beef Hash
- Sliced Breakfast Ham
- Hickory-Smoked Sliced Bacon
- Hominy Grits
- Hash Browns
- Breakfast Link Pork Sausages
- From the Bakery
- Danish
- Croissants
- Muffins
- Plain and Raisin English Muffins
- Bagels
- White, Whole Wheat and Rye Toast
- Beverages
- Freshly Brewed Regular and Decaffeinated Coffee
- Iced or Hot Herbal Teas
- Milk
- Skimmed Milk
- Espresso
- Cappuccino
- Hot Chocolate  

 


COMENTA PLEASE!!

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