This is the menu (found on cruisecritic) they have been serving and it's about 95% accurate only taking a few items off and putting others on and they have been swapping a one day with another (I think two and seven). Breakfast, and I can tell you with almost complete accuracy because I was just on a cruise that breakfast in the dining room is almost the same stuff you are going to get in the cafe only it takes 45 minutes longer. Usually it's the same thing every day, exchanging thinks like french toast and waffles, different styles of potatoes, hash browns in triangles vs. little circles, etc...

I never did lunch in the dinning room but the windjammer generally served all types of fast food, 4 different types of pizza (also available on the promenade) a variety of coldcut sandwiches and wraps, burger and hot dog grills, pasta (s), salads, and generally some sort of main dish that was unique to the day, like mexican stew one day, asian pasta was another day. They also offer a full line of what seems to be Indian food. I never ate dinner in any of the other restaurants but their menus are available online.

MENU ONE

Strawberry, Kiwi and Pineapple Medley (v) – juicy fresh fruit drizzled with sweet tart lime syrupSmoked Fish Tapenade – sweet onions, tangy capers and fresh herbs complement this fish dish. Served with a golden brown crostiniVidalia Onion Tart – sweet vidalia onions combined with nutty gruyere cheese then baked in a buttery cruise. Served with leek fondue and sautéed red peppersSopa de Tortilla – robust Mexican tomato soup garnished with fried julienne tortillaHot and Sour Shrimp soup – spicy pungent lemongrass scented seafood broth with cilantro and vegetablesChilled Watermelon Gazpacho (v) – a variety of flavors and textures paly off beautifully in the soup, garnished with chopped celery and cucumberSpinach Salad – fresh spinach with plum tomatoes, sliced mushrooms and toasted sunflower seedsCaesar Salad - simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons

Shrimp Ravioli – bits of shrimp in pasta pillows, served in a creamy coconut lime lobster sauce atop wilted spinach and garnished with fried leeksLinguini with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic, simmered and tossed with al dente pastaPan Seared Fresh Alaskan Salmon – simple and delicious. Served atop braised lentils, with tender green beans, sweet snow peas and verjus beurre blancFresh Alaskan Ling Cod – broiled fish fillet served with Chef’s choice of vegetablesPan Fried Pork Medallions – meaty medallions served with buttery mashed potatoes, broccoli and a savory forest mushroom ragoutChicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary served with assorted vegetablesSlow Roasted prime Rib – juicy cut of beef served with baked potato and tasty horseradish jusBlack Angus Top Sirloin - grilled to order, topped with herb butter and served with garden

vegetablesGrilled Mediterranean Vegetable Quesadilla (v) – Melted Montery Jack cheese and vegetables sandwiched in a warm flour tortilla. Served with a tomato-cilantro salsaAloo Gobi Methi – fenugreek flavored potato and cauliflower curry served with fragrant basmati rice, pappadams and tangy raita

Strawberry Pavlova (v) – crispy meringue coated with fresh cream and topped with a strawberry compote –as distinctive as its namesakeChocolate Cherry Cake – classic flavor combination in a cake. Served with a dollop of Kirsch creamSavarin – luscious sponge cake soaked in Grand Mariner syrup and finished with fresh fruit and mango goulisLow fat Blueberry and Peach Cobbler – spiced with cinnamon and dusted with powdered sugarSugar Free Chocolate pot de crème – rich chocolate cream perfumed with a hint of coffee

MENU TWO - Formal Night

Orange Carpaccio – thinly sliced citrus complemented by the sweet sharpness of red onion, the salty bit of feta cheese and tangy cumin mint yoghurtShrimp Cocktail – served chilled with spicy-sweet Royal cocktail sauceEscargots Bourguignonne – tender snails, drenched in melted garlic herb butter nd baked to perfectionLobster Bisque – rosy colored and laced with cognac and whipped cream, this is a classic fareOxtail Broth – rich beef broth scented with aged sherry, served with a crispy cheese twistChilled Golden Pear Soup (v) – delicately sweet, this chilled soup serves as a canvas for the dark red of the dried cranberry garnishCaesar salad – simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons

Truffled Wild Mushroom Linguini Alfredo (v) – white truffle oil enhances the earthiness of the wild mushrooms in the creamy pasta dishLinguini with Mariana Sauce (v) – fragrant sauce of tomatoes, onion and garlic, simmered and tossed with al dente pastaFresh Alaskan Steelhead Trout – pan-seared and served on a mound of creamy black olive polenta, and accompanied by Spanish sofrito and fried capersFresh Alaskan Ling Cod – broiled fish filet served with Chef’s choice of vegetablesRoasted Duck – a black currant sauce and sweet red cabbage complement the richness of the duck, while golden brown croquette potatoes add textureChicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetablesFilet of Beef – piquant green peppercorn sauce is the perfect partner to this tender cut of beef. Served with a mound of creamy whipped potatoes and meaty sautéed crimini mushroomsBlack Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables

Eggplant Mozzarella Tower (v) – thick sautéed slices of eggplant, drizzled with balsamic glaze, surrounded by chunky plum tomato saucePotato curry (v) – potatoes, onion and rich spicy tomato curry served with fragrant basmati rice, pappadams and tangy raita

Grand Marnier Soufflé – with each bite this warm delicacy melts on the tongue to release a hint of slightly bittersweet orange liqueurDouble Strawberry Cheesecake – creamy cheesecake laced with a strawberry swirl, Add a dollop of whipped cream, a spoonful of strawberry compote and enjoy!Cherries Jubilee (v) – warmed, dark red cherries laced with Kirsch, Generously ladled over vanilla ice creamLow Fat Double strawberry Cheesecake – low fat cheesecake laced with a strawberry swirl, Add a spoonful of strawberry compote and enjoy!Sugar Free Coconut Vanilla Layer Cake – a Tahitian vanilla mousse rests between layers of moist cake, Toasted coconut adds a bit of crunch

MENU THREE

Caprese Salad (v) – creamy fresh mozzarella and sun ripened tomatoes drizzled with extra virgin olive oil. Simple yet perfectAntipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobella mushrooms, and baked caramelized garlicScallop Risotto – delicate sea scallops enhanced by the sweetness of corn, served over a creamy mascarpone risottoCreamy Roasted Garlic Soup – mild and fragrant garnished with rye bread croutonsMinestrone(v) – A hearty tomato soup, filled with vegetables and pasta, sprinkled with Pecorino Romano cheeseStrawberry Bisque(v)– perfectly chilled soup garnished with a sprig of fragrant mintCaesar Salad – simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutonsInsalata Mista (v) – mixed greens, crisp zucchini, sweet red bell peppers and black olives

Rigatoni Pasta – spicy chorizo sausage, colorful bell peppers, grilled corn, olive oil and basil lend a Southwestern twist to this dishRigatoni with Marinara sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pastaGarlic Tiger Shrimp – reminiscent of classic shrimp scampi; sautéed in garlic herb butter and accompanied by seasonal vegetablesFresh Alaskan Ling Cod – broiled fish fillet served with Chef’s choice of vegetablesChicken Marsala – sautéed chicken scallopine nestled in Marsala mushroom sauce, served with buttery mashed potatoes and fresh vegetablesChicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetablesLamb Shank with Rosemary – succulent lamb shank flavored with a hint of rosemary and served with oven roasted vegetables and garlic mashed potatoesBlack Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables

Vegetarian Chili – full of vegetables and slightly spiced. Topped with grated cheese and sour cream. Served with jalapeno corn breadKaju Paneer Dhansak – paneer, fenugreek, tarka dal and pineapple curry served with fragrant basmati rice, pappadams and tangy raita

Warm Chocolate Cake (v) warm chocolate cake complemented by milk chocolate sauce and sweet roasted pearsRaspberry Panna Cotta – full of raspberry flavor, this light Italian dessert is served on a crunchy almond butter cookieTiramisu – this creamy dessert combines the best of several worlds: mascarpone, espresso, KahluaLow Fat Angel Food Cake – light as a feather, with Grand Mariner marinated strawberriesSugar Free Chocolate Mint Cake – layers of moist chocolate sponge cake and silky sugar free chocolate mint mousse

MENU FOUR

Fired Roasted Red Pepper Hummus (v) – creamy hummus and toasted pita paired with tangy red pepperShrimp Cocktail – served chilled with spicy sweet Royal cocktail sauceSpinach Dip (v) – warm and creamy, this spinach dip is comfort food at its best. Served with crispy tortilla chipsRoasted Pumpkin and Apple Soup (v) – Pumpkins natural sweetness is balanced with crisp apples. Crème fraiche and fried sage add a savory touchOnion Soup – caramalized onions are simmered in rich beef broth. Full of flavor each serving is finished with a Gruyere toastChilled Forest Berries and

Source(s):

cruisecritic and I was just on one