Carnival Cruise food

Carnival Cruise food

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The number one question on a cruise: what to eat while away at sea? Other than busting out a fishing pole over the ledge of the ship or swimming to the nearest island, you’re out of luck. Just kidding. If anything, I guarantee you that you will gain weight on a cruise. If not keeping yourself busy at the spa, exercise room, or pool/jacuzzi, the only other thing you can do is eat. And eat I did.

Carnival Cruise: The Ecstasy. 

Breakfast.

My daily cup of coffee by the window

Cinnamon danish.
Seriously my favorite breakfast item. And I hate breakfast food. Super light and flaky layers upon layers of buttery and cinnamon goodness.

I’ll have three please.

Omelets.
Your choice of meat and vegetable fillings.

Comes with unlimited sides of sausage, bacon, ham, hashbrowns, ect… You name it, they probably got it.

Smoked salmon.
Tender slices of smoked salmon. Comes with a side of toasted bagels, cream cheese, sliced red onions, lemon, and capers.

I ate one of these every morning. No joke.
Plus, salmon is packed with healthy omega 3 fatty acids.

Eggs Benedict.
Two poached eggs served on toasted English muffins. Smothered with Hollandaise sauce.

A very greasy but delicious breakfast.

Stewed Prunes.
Not much to say about stewed prunes. My dad ordered this, not me.

They do offer fresh fruit like grapefruit, banana, prunes, apples, ect…

French Toast.
Warm thick slices of french toast. Smothered with syrup and powdered sugar.

Cereal.
The most common and simple breakfast item but be prepared to enjoy cereal like you’ve never had before.

Or maybe I’m just easily impressed when someone else pours my milk and cereal.

Lunch.
You could either eat at the buffet on the Lido deck or go to the sit down dining area. I went with sit down of course.

California Roll.
Japanese rice, avocado, crab meat, and cream cheese. Rolled in dried seaweed. Served with wasabi and light soy sauce.

Crab Sandwich.
Oven fresh, french baguette. Filled with romaine lettuce, marinated shrimp and crab meat.

King Clip Nicoise.
Pan fried fillet of king clip nicoise. Diced tomatoes, olives, bell pappers, garlic and virgin olive oil.

Mongolian Steak Salad.
Mixed garden and field greens. Tossed in oriental dressing. Garnished with sliced marinated grilled top sirloin steak and toasted sesame seeds.

Ice Coupe “Black Forest”.
Black Forest cake. Served with chocolate ice cream, bing cherries, raspberry sauce, and whipped cream

Strawberry Banana Mousse.
Silky smooth with dollop of whipped cream and blueberry. Drizzle of strawberry sauce and sliced bananas.

Dinner.
Dinner took place in the dinning halls. You either had free sitting or were assigned to the same table every night. I think it depended on what kind of room you had. We were sitted with the same group of people and server for the duration of our cruise, which was nice because we got to know each other. Especially our server, who was extremely nice. He was able to get a copy of every day’s menu so I could do a post on the food. 

Appetizers.
Smoked Duck.
Smoked Hudson Valley duck breast. Served on Thai glass noodle salad. 
Escargots Bourguignonne.
Burgundy snails in garlic butter with an infusion of chablis and permod. 
Prosciutto Ruffles
Thinly sliced Italian ham with sliced melons. I’ve never had prosciutto sliced so thinly. It was literally paper thin, melt in your mouth.
Strawberry bisque.
A chilled creamy strawberry soup with fresh mint.
This is the first time I’ve ever had a sweet soup and a soup that is served chilled. The waiter brings you a little garnish of strawberry and I was like ‘That’s it?!” but then he poured the strawberry soup.
The strawberry bisque tasted like a strawberry smoothie to me but nevertheless a refreshing appetizer.

Entrees.

Grilled Flat Iron Steak.
Accompanied by Three Peppercorn sauce, Mac N Cheese and Vichy Carrots.

MARTINI Braised Basa Fillet with TOmato, Chili and Fennel.
Served on sundried tomato, chive, and potato gallete.

Carnival’s winning recipe created by Chef Ajay Nair in the Italian Category at the 5th Bacardi Cruise Competition.

Duet of Lobster and Black Tiger Shrimp.
Broiled Maine lobster tail and grilled jumbo black tiger shrimp. Comes with a side of roasted broccoli roses, Yukon gold potato mash.

American Beef au Jus.
Tender roasted prime rib of American beef au jus. Cooked to perfection with a side of baked potato with traditional toppings.

Chateaubriand with Sauce Bearnaise.
Sliced and then grilled beef shoulder.

Beer Battered Fried Fish Fillet and Panko Crusted Jumbo Shrimp.
Comes with curley fries and breaded onion rings, and remoulade sauce.

Double Cut Chops of New Zeeland Spring Lamb.
Boulangere potato, garlic, creamed spinach and sesame eggplant.











Dessert Buffet.

Brownies.
Chocolately goodness covered with powdered sugar.

Strawberry Cheesecake.

Jell-O with fresh berries.

Vanilla Cake.
With vanilla frosting and blackberries.

Berry Neopolitan. 
Layers of flaky puff pastry with cream and fresh berries.

This is only a fraction of all the food I ate. Scary right? I wasn’t able to take a picture of everything and I filtered out only the good pictures.

Carnival also hosted theme nights. The picture on the right is from the Mexican night. The Lido deck was transformed into a Mexican theme. I highly recommend staying up for these. Lots of food and lots of dancing.

Click here to view my 101 on the Carnival Cruise.

  • http://www.blogger.com/profile/06517771659910444299 Jeannie

    Wow! I am drooling over all the delicious food you ate! Definitely will put on weight!

  • http://www.blogger.com/profile/06895423008845519852 Shop N’ Chomp

    Haha…that is a little freaky! Other than that, I'll take one of everything. ;D

  • http://www.blogger.com/profile/00250033106792097965 Kay Heritage

    This was a great feast for my eyes! Since I have a terrible motion sickness, cruise will not be on my fav. vacay list. But your photos may just tempt me to make the plunge…with dramamine on hand. :)

  • Brandy

    Wow, thanks for sharing the pics. Looks delicious!

    Can’t help but think about this infographic I saw earlier, The evolution of the sailing chef throughout time – thought you’d get a kick out of it.

    http://bit.ly/ahoy-foodies

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