From Unofficial Carnival Wiki
Please note: The Supper Club is only available on Conquest Class, Spirit Class and Splendor Class ships.
Contents |
Cost
$30.00 per person.
Reservations
Reservations can be made online at this link.
- The following site was created in part due to John Heald's Blog. (Cruise Director of the Carnival Splendor)
Time
6:00 PM - 9:30 PM
Be aware the Supper Club can take about two hours for the custom essays enjoyment of your meal.
Menu
Several delicious choices. At this time, unfortunately no vegetarian main entrees' are being offered.
Starters
Trio of Escargots
Baked in Brioche, Stuffed in Fondue Potatoes, and Classic Bourguignonne
Crepe Vonnassiennes
Cured Fjord Salmon, Lemon Scented Salmon Roe and Oyster Cream on Delicate Potato Cake.
Beef Carpaccio
Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese
Marinated Mache Lettuce
Sushi Platter
Salmon, Lobster, and Shrimp with Pickled Ginger and Wasabe.
Iced Russian Caviar
1 ounce of Sevruga Caviar with Condiments and Buckwheat Blinis
An extra $45.00 charge will apply
Shrimp Cocktail
Mississippi Delta Shrimps with American Cocktail Sauce
New England Crab Cake
On Roasted Pepper Remoulade
Lobster Bisque with Vintage Cognac
Fleuron and Fresh Cream
Baked Onion Soup "Les Halles"
A Parisian Classic
Salads
Classic Caesar Salad
Hearts of Romaine Lettuce, Traditionally Preared
Baby Leaf Spinach and Fresh Mushrooms
With Blue Cheese Dressing and Warm Bacon Bits
Tossed Garden Salad
Creens, Radicchio, Tomato, Purple Onion Rings, and Watercress
Choice of House, Ranch, or Blue Cheese Dressing
Side Dishes
Baked Potatoes
Sauteed Medley of Fresh Mushrooms
Yukon Gold Mash with Wasabe Horseradish
Grilled Fresh Vegetables in Season
Creamed Spinach with Garlic
Entrees
Broiled New York Strip Loin Steak
14 oz. of the Favorite Cut for Steak Connoisseurs
Grilled Prime Rib Chop
18 oz. for the Real Beef Gourmet
Server with Herbed Burgundy Wine Reduction, Roasted Garlic
Creamy Mashed Potatoes, and Tips of Spring Vegetables
Classic Porterhouse Steak
Combines the full Flavor of the Strip Loin with the Tenderness of the Tenderloin
24 oz. of the Best from Both Worlds
Broiled Filet Mignon
9 oz. for the True Gourmet
Surf and Turf
Seared Lobster Tail over Tomato Confit and Grilled Filet Mignon
over Cardamom Braised Carrots, Pumpkin Ravioli
Whole Dover Sole Meuniere
Pan-Fried and Served with Beurre Noisette
Broiled Lobster Tail
Served with Drawn Butter
Broiled Supreme of Free Range Chicken
With Blackberry-Port Wine Reduction
Grilled Lamp Chops
Double-Cut Lamb Chops
Server on Five Bean Cassoulet and Rosemary Jus
Broiled Provimi Veal Chop
Center-Cut from the Highest Grade Milk-Fed Veal
Sauces
Three Peppercorn Sauce
Wild Mushroom Sauce
Sauce Bearnaise
Desserts
Citrus Cheesecake with Hazelnut Biscuit
Burnt Basmali and Mango Ravioli with Almond and Mascarpone Jam
Washington Apple Tarte Tartin
Served with Chocolate and Lemon Balm Salad
Chocolate Tarte with butter Chocolate Pate
Pineapple Croquant, Tiramisu Notre Facon
Fresh Fruits
Assembly of Tropical Fruit and Berries in Season
Served with Homemade Sherbet
Beverages
Freshly Brewed Coffee
Regular of Decaffeinated
Tea and Herbal Teas
Dessert Wine
Quady Electra, California, $3.75
After Dinner Drinks
Graham's Six Grape, $5.25
Dow's 20 Year Tawny, $9.95
De Montal X.O., $20.00
Hardy, V.S.O.P., $7.00
Hardy, X.O., $11.00
Cles Des Ducs Armagnac, V.S.O.P., $8.50
Hennessy, X.O., $15.50
Martell Cordon Blue, $12.00
Hennessy Paradis, $35.00
Courvoisier X.O., $12.00
Remy Martin Louis XIII, $110.00
