Special Carnival Cruise Dining Menus

Sponsored Links

Carnival cruise ships dining informationThe list of all Carnival FUN ships with specialty restaurants on-board includes 13 vessels. The Carnival specialty dining venues options include a Steakhouse and/or a Supper Club, or the Italian family restaurant "Cucina del Capitano" on-board the newest Carnival ships of the Dream- and Conquest-class. Specialty restaurants are located on the Spa Deck on Breeze, Dream, Magic, Conquest, Glory, Miracle, Legend, Pride, Liberty, Valor, Spirit, Freedom, and Splendor ships.

"The Chef's Table" is a specialty Carnival Line dining program (limited to 12 guests), consisting of a very special 7-course dinner, with fine wine for every course. The list of "dining venues" for this program often includes the ship's galley, the library, and the conference room. CONTINUED from Carnival Cruise Menus. Closely related articles at Carnival Cruise Dining, and the rest at Carnival Ship Lines Information.

STEAKHOUSE SUPPER CLUB Dining Menu
Starters Salads
  • "Escargots a la Bourguignonne" (baked in garlic herb butter)
  • "Pumpkin and Feta Cheese Parfait" (served with light roasted pumpkin cream)
  • "Beef Carpaccio" (sliced beef tenderloin, shaved Parmesan, marinated Mache lettuce)
  • "Sushi Platter" (salmon, lobster, shrimp, with pickled Ginger and Wasabe)
  • "Jumbo Shrimp Cocktail" (Black Tiger shrimp with American cocktail sauce)
  • "New England Crab Cake" (with herb salad, roasted pepper Remoulade)
  • "Lobster Bisque with Vintage Cogniac" (Fleuron and fresh cream)
  • Baked Onion Soup "Les Halles".
  • "Classic Caesar" (hearts of Romaine lettuce)
  • "Baby Leaf Spinach and Fresh Mushrooms" (blue cheese and warm bacon bits)
  • "Tossed Garden" (greens, Radichio, tomato, purple onion, watercress, with ranch or blue cheese dressing).
Side Dishes Sauses
  • "Baked Potatoes with Trimmings"
  • "Sauteed Medley of Fresh Mushrooms"
  • Yukon Gold Mash with Wasabe Horseradish"
  • "Grilled Fresh Vegetables in Season"
  • "Creamed Spinach with Garlic".
  • "Three Peppercorn"
  • "Wild Mushroom"
  • "Bearnaise".
Entrees Desserts
  • "Broiled New York Strip Loin Steak" (14oz)
  • Grilled Prime Rib Chop" (18oz)
  • "Classic Porterhouse Steak" (24oz)
  • "Broiled Filet Mignon" (9oz)
  • Surf & Turf" (seared lobster tail,  grilled filet Mignon)
  • "Whole Dover Sole Meuniere" (pan-fried, with Beurre Noisette)
  • "Broiled Lobster Tail" (with drawn butter)
  • "Broiled Supreme of Free Range Chicken"
  • "Grilled Lamb Chops"
  • "Mushroom Strudel on Asparagus Fondue" (stuffled tomato, green peas, truffled "Mac n' Cheese").
  • "Citrus Cheesecake with Haselnuts Biscuit" (mango Ravioli, almond, Mascarpone jam)
  • "Washington Apple Tarte Tartin" (with chocolate and lemon Balm salad)
  • "Chocolate Trate with Bitter Chocolate Pate" (pineaapple croquant, Tiramisu Notre Facon)
  • "Fresh Fruits" (in season, served with sherbet)
  • International cheeses selection
  • Dessert wine.
Beverages After Dinner Drinks
Wide selection of freshly brewed specialty coffees and teas.
  • "Graham's Six Grape"
  • "Dow's 20 Year Tawny"
  • "Hardy VSOP"
  • "Hardy XO"
  • "Cles Ducs Armagnac VSOP"
  • "Martell Cordon Blue"
  • "Hennessy Paradis"
  • "Courvoisier XO".
The Two FORMAL DINNERS Menus
Captain's Welcome Dinner
 Gala Dinner
Starters
  • "Fantasy on Fresh Tropical Fruit and Berries"
  • "Mississipi Delta Prawns" (with American and French sauce)
  • "Ragout of Wild Mushrooms" (with goat cheese)
  • "Minestrone Milanese" (vegetable soup with pasta)
  • "West Indian Roasted Pumpkin Soup" (with chicken broth)
  • "Strawberry Bisque" (chilled creamy soup).
  • "Freshly Grilled Portabello Mushroom and Mesclun Lettuce"
  • "An Arrangement of Louisiana Tiger Prawns"
  • "New England Crab Cake" (with herb salad, roasted pepper Remoulade)
  • "Game Consomme with Juniper Berries and Aged Sherry"
  • "Cream of Garden Fresh Broccoli and Wisconsin Cheddar"
  • "Chilled Zucchini Soup".
Salads
  • "Mixed Garden and Field Greens"
  • "Caesar" (with freshly grated Parmesan and herb croutons).
 same
Main Courses
  • "Bigoli Alla Carnival" (thick spaghetti, vodka, caviar)
  • "Pan Seared Fillet of Fresh Victoria Perch" (grilled beefsteak, tomato salad, potatoes, Rosehip Vinaigrette)
  • "Broiled Lobster Tail" (with butter, sauteed green beans, green mango, potato tartar)
  • "Whole Roasted Quail Filled with Herb Stuffing" (with Marsola wine sauce)
  • "Essence of Japan" (jumbo shrimps, salmon and kelp tempura roll, truffeled Yazu sauce, pettie filet mignon, Wasabe sause, green beans, Tofu steak on Tosa Zu, watercress salad)
  • "Tamarind Rubbed, Tender Roasted Prime Rib of American Beef Au Jus"
  • "Artichokes, Zucchini and Cashew Nuts in a Pink Lentil Crusted Eggplant" (with grilled butternut squash Bruschetta).
  • "Penne Siciliana" (pasta, eggplant sauce, Zucchini, plum tomatoes, Pecorino cheese, herbs)
  • "Seared Pike Perch on Minted Couscous" (artichoke Foo Yong in Crayfish Vermounth Jus)
  • "Grilled Black Tiger Jumbo Shrimps" (pink pepper, olive oil, Porcini Risotto, watercress salad, green asparagus)
  • "Essence of India" (grilled lamb chops, green masala, chicken makhani, dal, Alou Gobi, Basmati rice, Raita, Papodams)
  • "Pepper Seared Supreme of Young Long Island Duckling" (steamed baby bok choy, marsala)
  • "Chateaubriand with Sauce Bearnaise" (grilled beef tenderloin)
  • "Stuffed Mediterranean Vegetables Provencale".