2009 CruiseCrazies ® Group Cruise

[elfed]

Hi Everyone,

So what have I missed since May 22nd when we left for our latest cruise? Any new shore excursions planned other than St. Lucia? Parties on board? Get togethers, games etc? Donna and I will probably do as we always do and that is arrive a day early on Air Canada. Well, it follows I guess that we have already booked the 8th of November at the "Cruise Crazy Hotel"!!

The CC "T" shirts arrived 2 weeks ago and they look great.

Regards,

James.

[JoeyandDavid]

The CC "T" shirts arrived 2 weeks ago and they look great.

Regards,

James.

good to hear...

[rogue]

Happy Anniversary to you and Lynda, Steve.

[JoeyandDavid]

Just to put us in a mind set... here is a little about Ocean Liners The specialty resturant on board the Constellation!

"Heralding the inception of Art Deco design into shipbuilding, the Ile de France launched a new era in 1927. Her design combining European tradition and modern décor is reflected in the Ocean Liners Restaurant. Showcasing a number of rare artifacts, this unique restaurant will whisk you back in time to an age of post-war jubilance and glamorous innovation. Dining in the style of the great transatlantic passenger ships of the mid-twentieth century, guests enjoy such delicacies as Rack of Lamb en Croute complemented by a vintage burgundy."

Starters

Classic Lobster Bisque

Creamy lobster soup with a dash of Cognac Chardonnay, Gloria Ferrer, Carneros

Tomato, Red Pepper and Fresh Mozzarella Soup

A light creamy soup topped with a slice of fresh mozzarella Roero Arneis Neive, Bruno Giacosa, Piedmont

Caesar Salad

A classic, tossed and served at your table Collio Pinot Grigio, Marco Felluga, Italy

Salad of Diced Vegetables with Lobster

Topped with shrimps and mango-curry dressing Chardonnay, Cervaro Castello Della Sala, Marchesi Antinori, Italy

Smoked Salmon with Tuna Carpaccio

Château Carbonnieux Blanc "Pessac Leognan"

Twice Baked Goat Cheese Soufflé

Served with a red pepper coulis and olive toast triangle Pouilly-Fumé "La Moynerie" Michel Redde, Lorie Valley, France

Frog Legs "Provençale"

Cooked with fresh herbs, white wine and garlic Pommery Brut Rosé, Champagne

Escalope of Foie Gras "Normandy"

Lightly sautéed and served with caramelized apples and Calvados Piesporter Goldtröpfchen Riesling, Spätlese, Leonard Kreusch

Chilled Asparagus, Sauce Gribiche

Asparagus spears with a sauce of finely chopped capers, eggs, gherkins and parsley Roero Arneis, Tenuta Carretta "COVA", Italy

Cheese

A Selection of fine french Cheeses

Served with Grapes, Apples and walnut bread

Entrées

Whole Dover Sole "Meuniere"

One of the finest European fish, slowly cooked in a lightly browned lemon butter, sprinkled with parsley Puligny Montrachet, Louis Jadot, Burgundy, France Bottle $79 Glass $24

Grilled Fillet of Sea Bass

Topped with a mixture of sun dried tomatoes, fresh herbs, pistachio and olive oil, served with grilled vegetables Chardonnay, Meursault, Louis Jadot, Burgundy Bottle $60 Glass $15

Scallops and Lobster

Lightly cooked lobster and scallops with white wine and a dash of Pernod Chardonnay, Far Niente Winery, Willamette Valley, Napa Valley Bottle $90 Glass $23

Magret of Duck with Slices of Glazed Pear

Carved at the table with a mandarin-Cognac sauce Pinot Noir, Domaine Drouhin, Willamette Valley, Oregon Bottle $83 Glass $21

Rack of Lamb in Puff Pastry

Coated with spinach, goat cheese, fresh mint and puff pastry Cabernet Sauvignon, Far Niente Winery, Napa Valley Bottle $143 Glass $35

Large Shrimps Flambée

With diced tomatoes, fresh herbs, flambéed with premium Vodka served over a bed of spinach leaves Chardonnay, Frog's Leap Winery, Carneros, Napa Valley Bottle $59 Glass $15

Saltimbocca alla Romana

Escalopines of veal with prosciutto, pan fried and served with a Marsala sauce Tenuta Guado al Tasso, Bolgheri D.O.C. Superiore, Antinori

Risotto al Funghi

A mushroom and Arborio risotto served with a parsley coulis Brunello di Montalcino, Frescobaldi, Pian delle Vigne Estate, Italy

Tenderloin Steak "Diane"

Tenderloin cooked to your liking with garlic, parsley, sliced mushrooms, Cognac and Worcestershire sauce Zinfandel, Ravenswood, Sonoma County

Menu Exceptionnel

Classic Lobster Bisque

Creamy lobster soup with a dash of Cognac Chardonnay, Gloria Ferrer. Cameros

Tomato, Red Pepper and Fresh Mozzarella Soup

A light creamy soup topped with a slice of fresh mozzarella Roero Arneis Neive, Bruno Giacosa, Piedmont

Twice Baked Goat Cheese Soufflé

Served with a red pepper coulis and olive toast triangle Pouilly-Fumé "La Moynerie" Michel Redde, Loire Valley, France

Escalope of Foie Gras "Normandy"

Lightly sautéed and served with caramelized apples and Calvados Piesporter Goldtröpfchen Riesling, Spätlese, Leonard Kreusch

Granité of Passion Fruit and White Rum

A delightful refreshing intermezzo

Grilled Fillet of Sea Bass

Topped with a mixture of sun dried tomatoes, fresh herbs, pistachio and olive oil, served with grilled vegetables Meursault, Louis Jadot, Burgundy, France

Rack of Lamb in Puff Pastry

Coated with spinach, goat cheese, fresh mint and puff pastry Réserve de la Comtesse, Château Pichon Longueville Comtesse de Lalande, Pauillac

A Selection of Three Cheeses

served with Grapes and Apples Graham's Malvedos

Chocolate Soufflé

The most classic and well-known light soufflé Zinfandel, Late Harvest, Alden Vineyard, Edmeades

Bite Size Surprise

A selection of our Pastry Chef's favorite desserts Royal Tokaji Blue Label 5 Puttonyos

Coffee and Petits Fours

Desserts

Zabaglione flavored with Marsala

A fluffy delicate Marsala-flavored sabayon

Coconut Crème Brulée

With diced mango and papaya

Chocolate Soufflé

The most classic and well-known light soufflé

Rich Chocolate and Orange Segment Mousse Cake

Complemented with caramel and nutmeg sauce

Light Lemon and Lime Mascarpone Cheese Cake

With red berries coulis

Selection of Ice Creams and Sorbets

Freshly churned ice creams and sorbets

Bite Size Surprise

A selection of our Pastry Chef's favorite desserts

Coffee and Petits Fours

[cruisetarp]

Oh boy such decisions to made. Definately will have to consider more than one visit. The menu looks wonderful. Thanks Joey

[JoeyandDavid]

Oh boy such decisions to made. Definately will have to consider more than one visit. The menu looks wonderful. Thanks Joey

we are planning on two visits..... one with the group and one just us....

[rogue]

The choices are not easy. I'll love that restaurant.

[JoeyandDavid]

Howard most guests I have traveled with and met on forums always brag about the Goat Cheese Soufflé I for one didn't care for it.. but I am assured by those that know.. it is outstanding! LOL

[elfed]

Oh Boy, can't wait! Sounds delicious to say the very least.

Regards,

James.

[JoeyandDavid]

Oh Boy, can't wait! Sounds delicious to say the very least.

Regards,

James.

hey James are you and Donna Red or white wine drinkers? or neither?