Roll Call Celebrity Millennium 10/29/2006

[JoeyandDavid]

Around here we sometimes referr to those as a joey moment.. i do that all the time ....sometime I have so much egg on my face I can feed a family of 5 :grin:

[momwig]

The CC posters also said that if they scheduled private tours - the tour vehicle was able to pick them up without taking the pay shuttle

[JoeyandDavid]

Customs and Boarder Patrols Web site has some remarkably interesting information...

I truly enjoyed a document called Know before you Go.. I saved it :wink:

But it's a nice site...Check it out ...

http://www.cbp.gov/xp/cgov/travel/vacation/faqs.xml

[zebra]

Joey did you ever figure out your baggage dilemma on the way home?

[PaulaW]

Hi Everybody!

Has anyone seen copies of the menus from Millennium Europe cruises? I posted over at x and so far have not gotten any replies.

[JoeyandDavid]

Jackie.. I havent figured out crap :grin: ... still working on it....

Paula, I dont make it over to the Dark Side anymore.. could you post the information here?

Kareen~ thats what Jackie said about Claudio... I guess its like when our van driver from the hotel takes us to the port in FLL they have all been pre cleared...Just makes sense

[PaulaW]

Joey,

If I find out anything I will definitely post, but I've had no luck yet!

[Cruisergal]

Here is the menu for the speciality restaurant

Specialty Restaurant Menus

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The friends we are cruising with in November on our TA recently returned from the April Hawaii cruise on the Summit. They brought me a copy of the A la Carte ($30 per person) and Exceptionnel ($57.95 per person) Menus from the Normandie Restaurant on the Summit. The menus at the specialty restaurants on all the M-Class ships are supposed to be identical. I've shown the included wine pairings for the Menu Exceptionnel. For French purists, the menu included appropriate accent marks but I left them out for ease of entry and because I was too lazy to spend the time to enter them

A LA CARTE MENU

STARTERS

VELOUTE DE HOMARD

A creamy lobster broth

SOUPE AUX POIVRONS ROTIS ET MOZZARELLA

A tangy full-flavored tomato and red pepper soup

SALADE CESAR

A classic; tossed and served at your table

TARTARE DE SAUMON ET THON EN TIMBALE

Timbale of tartare of fresh salmon and tuna seasoned with herbs,

sherry vinegar and olive oil

CAILLE FARCIE GELEE AU PORTO, SAUCE BOIS BOUDRAN

Breast of quail stuffed with a forcemeat of veal, chicken and pork,

accompanied by a warm confit of the legs

TIAN DE LEGUMES AU COULIS DE TOMATE

A composition of tomatoes, artichokes, eggplant, Zucchini and wild

mushrooms in a unique presentation

CUISSES DE GRENOUILLE AU CHABLIS

Tender frog legs served in Chablis wine sauce, garnished with oyster mushrooms

SOUFFLE AU FROMAGE DE CHEVRE, COULIS DE TOMATE

Delicate warm goat cheese souffle served with a creamy sauce and tomato coulis

ESCALOPES DE FOIE GRAS, SAUCE CITRUS

Pan-fried minute foie gras presented with a fruity sauce and garnished with

orange segments

MAIN COURSES

NAVARIN DE SEBASTE D'ALSKA

Yellow-eye Rockfish with a lightly textured and mild-flavored meat

baked in an Alaskan amber beer sauce

SOLE DE DOUVRE MEUNIERE

One of the finest European fish, slowly cooked in lightly browned lemon

butter, sprinkled with parsley

SCAMPI FLAMBES

Prawns, wrapped in pancetta, flamed in Armagnac and plated

on a bed of rocket leaves

COQUILLES SAINT-JACQUES ET HOMARD ORIENTAL,

SERVIS AVEC SAUCE HOMARDINE

Pan-seared scallops and lightly cooked lobster tail complemented by a lightly

spiced sauce sented with Cognac on a buttered pak choi

MILLEFEUILLE DE LEGUMES GRILLES AVEC COULIS DE TOMATE

Delicate layers of puff pastry and grilled vegetables and enhanced

with coulis of tomato seasoned with fresh basil

FRICASSEE DE POULET AU PAPRIKA ET RELEVE A LA MOUTARDE

Pan-fried pieces of farm chicken flavored with paprika and mustard

MAGRET DE CANARD AVEC ANANAS ROTI ET CONFIT DE CITRON

Pan-fried breast of duck garnished with thin slices of pineapple and lemon confit

COTE DE VEAU NORMANDE

Tender milk-fed veal chop delicately sauteed with a light Calvados sauce

CARRE D'AGNEAU EN CROUTE

Rack of lamb coated with mushroom duxelles wrapped in puff pastry

and baked until golden

CHATEAUBRIAND (2 personnes)

Center-cut beef tenderloin grilled to your prefence, sliced into delectable

portions and garnished with fresh duck liver "Foie Gras", sauce Perigourdine

or Bearnaise with a complement of selected vegetables

CHEESE

SELECTION DE FROMAGES FRANCAIS SERVIS AVEC RAISINS,

POMMES ET PAIN AUX NOIX

A selection of fine French cheeses served with grapes, apples and

walnut bread

DESSERTS

SABAYON AU MARSALA

A fluffy delicate Marsala-flavored sabayon

SOUFFLE AU CHOCOLAT

The most classic and well-known light souffle

MOUSSE MASCARPONE DE CITRON AVEC UN SORBET

SUCRE PARFUME AU BASILIC

Refreshing lemon mousse on a crisp shortbread accompanied by freshly

churned sorbet

GANACHE RICHE AU CHOCOLAT ET AL LA BANANE,

CREME GLACEE A LA NOIX DE COCO

A melting mousse of chocolate and banana complimented

with an exotic coconut ice cream

DESSERTS GOURMANDS PREFERES DE MICHEL ROUX

A selection of six of Mr. Rous's mouth-watering desserts

DUO DE CHOCOLAT ET DE CREME BRULEE

A combination of two delicate flavors, chocolate and creme brulee

SELECTION DE CREMES GLACEES ET SORBETS

Freshly churned Ice Creams and Sorbets

MENU EXCEPTIONNEL

VELOUTE DE HOMARD

A creamy lobster broth

Semillon, White Vendimia, Murrieta's Well, Livermore Valley, 2000

or

SOUPE AUX POIVRONS ROTIS ET MOZZARELLA

A tangy full-flavored tomato and red pepper soup

Sauvignon Blanc, Delatite Winery, Victoria Australia, 2004

SOUFFLE AU FROMAGE DE CHEVRE, COULIS DE TOMATE

Delicate warm goat cheese souffle served with a creamy sauce and tomato coulis

Sauvignon Blanc, Cakebread Cellars, Rutherford, Napa Valley, 2002

or

ESCALOPES DE FOIE GRAS, SAUCE CITRUS

Pan-fried minute foie gras presented with a fruity sauce and garnished with

orange segments

Piesporter Goldtropchen Riesling, Spatlese, Leonard Kreusch, 2003

GRANITE DE FRUIT DE LA PASSION AU RUM BLANC

A delightful refreshing intermezzo of Granite of passion fruit and white rum

FILET DE SOLE SOUFFLE MOUSSE D'HOMARD

Filets of sole filled with a light lobster mousse gently poached

and served with a mandarin sauce

Chardonnay, Mersault, Louis Jadot, Burgundy, 1998/2001

or

CARRE D'AGNEAU EN CROUTE

Rack of lamb coated with mushroom duxelles wrapped in puff pastry

and baked until golden

Chateau Monbousquet, Grand Cru, 2001

ASSIETTE DE TROIS FROMAGES SERVIS AVEC RAISINS,

POMMES ET PAIN AUX NOIX

A selection of three cheeses served with grapes, apples and walnut bread

Fonseca "Late Bottled Vintage Port"

SOUFFLE AU CHOCOLAT

The most classic and well-known light souffle

Royal Tokaji Blue Label 5 Puttonyos

or

DESSERTS GOURMANDS PREFERES DE MICHEL ROUX

A selection of six of Mr. Rous's mouth-watering desserts

Muscat de Beaume de Venise, M. Chapoutier, Rhone Valley, 2000

CAFÉ ET PETITS FOURS

Coffee and Petits Fours

[JoeyandDavid]

Oh i Miss understood YOU WANT menu's.. I have a few on PDF format on the website ..

http://joeyanddavid.us/CelebrityMenus.html

I on NOT at this time have any regular diner menus sorry...

[terumim]

paula ......i posted a dinner menu a few pages back.....joey your always so prepared with those menu i love it.........now if you could make time go faster i would be happier .. i am saving all my vacation days and holiday hours for this trip.... one more payment and eveything is paid off air fare cruise so then i can just think about what i am going to buy .. going to bring a couple suitcase that fold flat the bring along incase....if nothing more to put the dirty clothes home and stuff all the other things in good suitcase....hey are nice pants suit ok for formal nights??? was thinking about nice pair of black pants and couple nice tops and then one dress...