Dinner Main Courses
From Unofficial Carnival Wiki
The selection below is to give a general idea of what starters are served onboard.
The nightly selection can change ship to ship, even week to week.
If an item is missing PLEASE help out and add it to the list.
The menu is currently undergoing changes fleet wide. The items listed here may not properly reflect the dishes available.
Contents |
Pasta
All pasta dishes are also available as a starter
Farfalle with Artichokes and Arugula
- Bow Tie Pasta Tossed in Tomato Concassee, Garlic, Artichoke and Arugula
Farfalle with Roast Turkey Breast and Green Peas
- Italian Bow Tie Pasta Tossed in a Cream Sauce
Fettuccine with Sauteed Shrimps and Salmon
- Tossed in Mascarpone and Tomato Cream
Grilled Chicken Breast over Fettuccine
- Tossed in a Mushroom Cream Sauce
Linguini Primavera
- Tossed with Sauce of Assorted Green Spring Vegetables and Cream
- Topped with Freshly Grated Parmesan Cheese
Penne Mariscos
- Pasta Cooked Al Dente, Tossed with Shrimp and Scallops in a Tomato Cream Sauce
Penne Siciliana
- Durum Wheat Pasta, Tossed with a Sauce of Eggplant, Zucchini, Plum Tomato, Cream, Pecorino Cheese and Italian Herbs
Penne, Tossed in a Tomato Cream with Vodka
- Freshly Created Parmesan Cheese
Ziti with Italian Sausage, Assorted Bell Peppers and Fresh Mushrooms
- Freshly Created Parmesan Cheese
Fish and Seafood
Assorted Seafood Newburg Style
- Black Tiger Prawns, Ocean Scallops, and Fish Fillets, Tossed with a Creamy Lobster Sauce
- Served with Saffron Pilaf Rice
Broiled Fillet of Bass with Truffle Butter
- Wilted Leaf Spinach and Three Potato Roll
Duet of Tilapia and Black Blount Mussels
- Tender Romaine in Lemon Grass Perfumed Dressing, Thyme Roasted Squash and Artichokes.
Fresh Scampi Provencal
- Sauteed on Virgin Olive Oil with Garlicm Tomato and Fresh Herbs
Grilled Jumbo Tiger Shrimps with Beurre Blanc
- Served on Leek and Potato, Glazed Mushrooms and Green Peas
Grilled Filler of Fresh Pacific Salmon with Dill Mousseline
- Served with Grilled Tomato, Green Bean and Oven Roasted Potatoes
Lemon Confit Topped Grouper Fillet
- Sauteed Potatoes, Green Beans, Asparagus, Zucchini, Fennel Butter Sauce
- (Spa Carnival) 412 calories, 4 grams of fat
Lobster Thermidor
- Caribbean Lobster in Creamy Mornay Sauce
Neptune Platter
- Fried Large Black Tiger Prawns, Calamari Rings and Breaded Fish Fillet
- Served with Fried Potatoes and Roasted Bell Pepper Remoulade
Oven Roasted Garlic and Olive Oil Rubber Fillet of Mahi Mahi
- Chardonnay Portobello Sauce and Green Peas
- (Spa Carnival) 324 calories, 4 grams of fat
Pan Fried Fillet of Red Snapper
- Crispy Fried Vegetables, Black Olives, Cauliflower Ragout, Grilled Tomato, with Lemon and Caper Sauce
- (Spa Carnival) 352 calories, 5 grams of fat
Pan Seared Fillet of Tilapia
- Herb Butter Sauce, with Tomato, Shallot and Eggplant
Seared Pike Perch Sun-Dried Tomato Cream
- Roasted Cauliflower, Potato Basket with Ratatouille
- (Spa Carnival) 324 calories, 4 grams of fat
Sweet and Sour Shrimp
- Tiger Shrimp in a Tangy Sweet and Sour Sauce
- Served with Oriental Fried Rice
Poultry
Bourbon and Honey Glazed, Roasted Spring Chicken
- Mashed Potatoes, Cauliflower and Onion Fritters, Grilled Zucchini
- (Spa Carnival) 324 calories, 4 grams of fat
Charred Half Spring Chicken
- Served with Oklahoma Fried Potatoes, Broccoli and Tomato Sauce
Chicken a la Grecque
- Baked Boneless Chicken Breast with Herbs and Tomato Sauce
- Virgin Olive Oil and Basil Oil, Roasted Mediterranean Vegetables. Tossed with Penne Pasta
- (Spa Carnival 324 calories, 6 grams of fat
Chicken Drumsticks Stuffed with Swiss Chard and Raisins
- Berry Potatoes, Grenobloise Cream and Chicken Almond Nage
Chicken "Fricassee"
- Seared Spring Chicken in Crawfish Sauce
- Served with Polenta Mezzalunas and Sea Salt Cured Tomatoes
- (Spa Carnival) 324 calories, 9 grams of fat
Free Range Spring Chicken in Creamy Foie Gras Sauce
- Served with Grilled Zucchini and Glazed Mushrooms, Basmati Rice Pilaf
Grilled Rock Cornish Hen on Vegetable Cassoulet
- Served with Poblano and Corn Gravy
Oven Roasted Tom Turkey
- Sage and Onion Stuffing, Orange Glazed Yams, Sauteed Scallions, Roasted Cauliflower, Cranberry Jam
Whole Roasted Quail
- Filled with Delicate Herb Stuffing, Marsala Wine Sauce
- (Spa Carnival) 342 calories, 4 grams of fat
Pork
Grilled, Marinated Center Cut Pork Chop
- Spinach Polenta au Gratin, Eggplant and Green Peas
Jerked Pork Loin
- Slowly Roasted Center Cut Pork Loin, Marinated in Island Spices and Herbs
- Served with Black Beans and Plantains
Sugar Glazed Pork Loin with Apples and Prunes
- Served with Oven Roasted Root Vegetables and Mousseline Potatoes
Other Meat
Braised Rabbit
- Pickled Turnip Ribbons and Dandelion in Olive Sauce
- (Spa Carnival) 352 Calories, 5 grams of Fat
Rack of New Zealand Spring Lamb Dijonnaise
- Marinated with Garlic and Fresh Herbs, Baked with Dijon Mustard Crust
- Roasted Root Vegetables, Broccoli and Sauteed Potato Slices
Beef and Veal
Chateaubriand with Bearnaise
- Sliced, Grilled Aged Beef Tenderloin
Grilled 12 oz T-bone Steak from Well Aged American Beef
- Served with Sauteed Mushrooms, Oklahoma Fried Potatoes
Grilled, Aged New York Sirloin Steak with Three Peppercorn Sauce
- Broccoli Roses and Roasted Red Bliss Potato Wedges
Grilled Filet Mignon over Mediterranean Couscous
- Roasted Garlic Juice with Fresh Herbs, Petite Ragout of Vegetables
Grilled Filet of Mignon of the Finest Aged American Beef
- Sauteed Young Root Vegetables, Potato Gratin, Sauce Beaujolais
Pan-Seared Veal Chop with Shiitake Flan
- Roasted Salsify, Asparagus and Truffle Fondue with Natural Veal Juice
- Georges Blanc Signature Selection
- (Spa Carnival) 424 calories, 5 grams of fat
Roast Veal with Mushroom Cream Sauce
- Herbed Yukon Gold Potato Mash
Tender Roasted Loin of Aged American Beef
- Served on Wild Mushrooms, Young Garlic Chips and Tomato confit in Olive Jus
Tender Roasted Prime Rib of American Beef au Jus
- Served with Baked Potato with Traditional Toppings
Tenderloin of Beef Wellington
- Filet of Beef Tenderloin with Mushroom Mousse, Delicately Wrapped in Puff Pastry
- Served with Ginger Carrots and Buttered Broccoli Florets
Teriyaki Style Short Ribs from Aged Premium American Beef
- Tender Carrots and Celery, Yukon Potato Mash
Veal Cutlet Calvados
- Topped with Stewed Apples, White Mushrooms in a Creamy Brown Calvados Sauce
- Served with Potato Croquettes
Veal Parmigiana
- Sauteed Cutlet of Wisconsin Milk Fed Veal, Baked with Italian Plum Tomato Sauce and Mozzarella Cheese
Vegetarian
Assorted Fresh Vegetables Princess
- Baked with a Cheese Sauce and Topped with Asparagus
Baked Herb Polenta
- Served with a Regout of Domestic and Wild Mushrooms
Black Bean and Vegetable Enchiladas
- Served with Sour Cream, Guacamole and Mild Salsa
Gratin of Vegetables with Peas, Parmesan, Pistachio nuts and Tarragon
- Served with Oven Roasted Root Vegetables and Fried Cherry Tomato
Indian Vegetarian Dinner
- Stewed Cottage Cheese and Peas, Roasted Vegetables Mash with Indian Spices
- Slow Cooked Chick Peas, Indian Bread Stuffed with Cumin Scented Red Onions
Porcini, Cepes and Portobello Mushroom Strudel
- Served on Leek Fondue
Roasted Fennel and Braised Leeks
- Served over Basmatti Rice and Bean Risotto
Vegetarian Lasagna with Spinach, Mushrooms and Ricotta Cheese
- Served on Italian Tomato Sauce
Zucchini and Eggplant Parmigiana
- Served on Lake of Pomodoro Sauce
