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More
Choices Than Ever Before.
Carnival Cruise Lines has always
been the leader when it comes to
making our guests' dining experience
something special. Total Choice Dining continues the tradition. |
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Dining
Options include:
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Flexible
seating times |
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Increased
wait staff per table |
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Fountain
Fun Card (unlimited soft drinks) |
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Seaview
Bistros (casual dining) |
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Reservations-only
Supper Clubs (Spirit-class ships) |
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Some
of our newest ships, notably
those in the Spirit class, will feature late night supper clubs,
offering reservations-only dining, live entertainment and
a romantic ambiance. Starting in the late afternoon on some
ships, sushi is served along the Promenade deck. |
Total
Choice Dining provides the best of what our guests have come to
expect - more flexibility, more attentive service and more
choices than ever before. |
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WE'VE
SET A COURSE
FOR YOUR DINING PLEASURE
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You
always have a reserved table in the dining room, but you
can also dine casually in our "Seaview Bistro"
restaurant, where the food is just as delicious and at
no additional cost, but the atmosphere is relaxed.
Seaview Bistros offer salads, pasta, and entrees such as
chicken, shrimp and grilled-to-order New York strip
steak.
For a late-night snack, try our 24-hour Pizzeria,
offering a variety of oven-fresh pizzas, as well as
fresh Caesar salads and incredible garlic rolls.
In
our elegant dining rooms, you'll find menus filled with
fabulous dishes, all included in the price of your
cruise. Order from our healthful, low-fat
SpaCarnival®
menu. Expect to be tempted with irresistible dessert
masterpieces.
One thing not to expect? The bill.
Bon appetit!
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Early
Seating -Breakfast - 7:00am - Lunch 12:00pm - Dinner 5:45pm
- 6:30pm
Late Seating -Breakfast - 8:30am - Lunch
1:30pm - Dinner 8:00pm - 8:30pm |
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Tonight's
Menu |
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Let
Me Show You To Your Table
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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 Suit/Sports Coat
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Main
Course Examples
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Dessert
Examples
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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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Champagnes
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
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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.
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Bon
Apetite!
Watch for
new recipes each month from the cruise ship chefs.
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| This
Months Delicious Recipes |
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.
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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.
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Sample
Menu
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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
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Concierge
Services
