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Cruise Wonderland >> My Cruise Voyages >> Golden Princess (2012 August) >> Dining (Dinner)

DINNER

Formal dinner is offered in the three non-smoking main restaurants on Golden Princess, which is already included in the cruise fare. Bernini Dining Room at Deck 5 midships is open for Anytime Dining from 17:30 to 22:00 in most evenings, whereas Donatello Dining Room at Deck 6 midships is open for Traditional Dining at 17:30 and for Anytime Dining from 19:30 to 22:00. On the other hand, Canaletto Dining Room at Deck 6 aft has two seatings at 17:45 and 20:00 for Traditional Dining. Actual time may vary based on port times.

In Traditional Dining, passengers are allocated to the same table with the same waiters every evening at a fixed time. If they want to have a more flexible dining schedule, Anytime Dining can be their option in which they can choose to dine when and with whom they wish. Requests for preferences on a particular type of dining can be made at the time of booking on a first-come, first-served basis. Subject to availability, it may also be possible to alter the preferences or seating arrangements onboard through the Maître d'Hôtel on the first day of cruise.

The menus in all the three restaurants have no difference. They may have different themes every day based on the itineraries, but each generally consists of appetizers, soups and salad, main courses and desserts. Pastas and some common dishes are always available as alternative choices.


Day 1: Sailaway Dinner (Main Menu, Dessert Menu)

Appetizer (1)
Lobster and Seafood Pâté in Dill-Mustard
Sauce served with Salad Bouquet
Appetizer (2)
Melon Trio with Port and Mint
Soup (1)
Tortellini and Spinach Soup
with Parmesan Sprinkle
     
Soup (2)
Creamy Porcini Mushroom Soup
Main Course (1)
Cajun Spiced Crawfish Crockpot with Black
Mussels and Tomatoes served with Creole Rice
Main Course (2)
Hawaiian Luau Pork with Apricot Drippings,
White Beans, Smoked Bacon and Roast Potatoes
     
 
Dessert (1)
Flourless Chocolate Cake with
Double Cream and Steeped Berries
Dessert (2)
Princess Love Boat Dream:
Rich Chocolate Mousse on Brownie
 

Day 2: Captain's Welcome Dinner (Main Menu, Dessert Menu)

Appetizer (1)
Smoked Barbarie Duck Breast with Cassie
Vinaigrette served with Baby Green Salad
Appetizer (2)
Crabmeat Quiche with
Charred Red Pepper Salsa
Soup (1)
Herbed Chicken and Wonton Soup
with Spring Onions
     
Soup (2)
Creamy Asparagus Soup with Salmon Dumplings
Main Course (1)
Skillet-Fried Halibut with Swiss Chard, Green
Beans and Potatoes in Tomato-Cumin Sauce
Main Course (2)
Sauteed Shrimp Newburg with Shellfish Cream
served with Pea Pods, Carrots and Saffron Rice
     
 
Dessert (1)
Chocolate Pudding Pie with Sweet-Tangy Cream
Dessert (2)
Bananas Foster Flambé a la mode
 

Day 3: Alaskan Dinner (Main Menu, Dessert Menu)

Appetizer (1)
Poached Game and Wild Mushroom Pâté with
Port Wine Glaze served with Salad Bouquet
Appetizer (2)
Warm Crab and Artichoke Dip with
Baguette Chips seasoned with Old
Bay Spice and Dijon Mustard
Soup (1)
Celebrated Alaskan Seafood Soup with
White Fish, Shrimp and Mussels
     
Soup (2)
Roasted Corn and Sweet Potato Chowder
Main Course (1)
Grilled Calamari Steak with Champagne
Beurre Blanc served with Tiny Shrimp,
Diced Tomato in Butter Sauce,
Garlic-Wilted Spinach and Boiled Potatoes
Main Course (2)
Surf and Turf: Seared Mignon of Beef
Tenderloin and Jumbo Shrimp with Bearnaise Sauce and Sauteed New Potatoes
     
Dessert (1)
Vanilla Crème Brûlée with
Chocolate-Honey Madeleine
Dessert (2)
Burned Rhubarb Napoleon
Dessert (3)
Red Currant Sorbet

Day 4: Italian Dinner (Main Menu, Dessert Menu)

Appetizer (1)
Herb and Sea Salt Marinated Seafood
Antipasto: Shrimp, Squid and Black
Mussels with Creamy Lemon Emulsion
Appetizer (2)
Dry-Cured San Daniele Ham
with Sweet Cantaloupe Melon
Soup (1)
Pasta e Fagioli Red Bean Soup
dusted with Parsley Parmesan
     
Soup (2)
Rustic Vegetable Minestrone
served with Pesto Crouton
Main Course (1)
Gamberi alla Fra Diavolo:
Flambéed Scampi in Hot and Fiery
Marinara Sauce with Pearl Rice
Main Course (2)
Pan-Fried Breaded Chicken Cutlets,
Mushrooms and Fontina Melt served with
Spinach Saute and Oven-Roast Potatoes
     
Dessert (1)
Tiramisu made of Espresso, Zabaglione
Cream and Bittersweet Cocoa
Dessert (2)
Crespelle Cipriani: Gratinated
Venetian-Style Crepes with Apple
Compote Filling and Vanilla Custard
Dessert (3)
Gelato allo Zabaglione
     
   
Dessert (4)
Gelato al Torroncino
   

Day 5: Chef's Dinner (Main Menu, Dessert Menu)

Appetizer (1)
Quail and Venison Saddle Terrine with Gingered
Red Onion Compote and Mesclun Salad
Appetizer (2)
Twice Baked Goat's Cheese
Souffle with Garlic Sabayon
Soup
Wild Mushroom Cream Soup
with Sun-Blushed Tomatoes
     
Salad
Boston Lettuce Tossed in Shallot Dressing
Sorbet
Strawberry and Thyme Infused Lemon
Sorbet decorated with Thyme Sprig
Main Course (1)
Orange Roughy with Scallop Mousse, Wilted Spanich, Lobster and Cognac Cream poached
in Champagne Broth and Homardine Sauce
     
Main Course (2)
Seared Diver Scallops in Citrus Butter
Sauce served with Warm Vegetable
Juliennes and Red Bliss Potatoes
Dessert (1)
Ménage à Trois: Chilled Mini Raspberry
Panna Cotta, Tiny Gateau Opera, Honey
Hazelnut Semifreddo with Nutella Twist
Dessert (2)
Sugar-Free Chocolate Mint Cake

Day 6: Captain's Gala Dinner (Main Menu, Dessert Menu)

Appetizer (1)
Crab, Scallop and Shrimp Salad with
Duo of Caviar and Papaya Dressing
Appetizer (2)
Vegetable Pâté with Baby Greens
in Lemon Grass Vinaigrette
Soup (1)
Chicken and Vegetables in Fortified Broth
     
Soup (2)
Ice-Cold Peach and Mango
Smoothie with Dried Apricots
Main Course (1)
Broiled Lobster Tail and King Prawns with
Lemon Butter, Grilled Asparagus and Rice Pilaf
Main Course (2)
Baked Crepes with Roasted Pumpkin and
Walnut Mascarpone in Thyme-Cream Sauce
     
 
Dessert (1)
Ice Cream Bombe "Diplomate"
in Chocolate Sauce
Dessert (2)
Sweet Mud Pie with Calvados Sauce
 

Day 7: Landfall Dinner (Main Menu, Dessert Menu)

Appetizer (1)
Poached Seafood and Avocado
with Lime-Cilantro Vinaigrette
Appetizer (2)
Creamed Chicken, Sweetbreads and
Mushrooms in Puff Pastry Case
Soup (1)
Philadelphia Pepper Pot Soup with Chili Dust
     
Soup (2)
Chilled Curried Pumpkin Cream Soup
Main Course (1)
Mariner Style Black Mussels in
White Wine Sauce served with
French Fries and Garlic Bread
Main Course (2)
Roasted Tom Turkey with All the Trimmings
served with Fruit Stuffing, Giblet Gravy,
Cranberry Relish and Sweet Potato
     
 
Dessert (1)
Semi-Frozen Cookie and
Cream Parfait in Kahlua Sauce
Dessert (2)
Milky Chocolate-Hazelnut Souffle
with Warm Amaretto Sabayon
 

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