Pics of DCL Food Round 2

AquaDame

DCL
Moderator
Joined
Jul 7, 2010
The old thread was started in 2005 and many of the dishes have changed as well as some beloved restaurants being reborn on the Classic ships. Now that the Wonder is having her reimagining done in Cadiz the time is ripe for a new thread!

Here is a link to the original thread:

http://www.disboards.com/threads/pics-of-dcl-food.886187/

If possible, please put what dish and in which restaurant it is so we all know where to find the goods! :D


 

Flossbolna

Sea days are just so relaxing!
Joined
Sep 8, 2006
Since I requested the new thread to be started, I better put something in there...

Disney Fantasy December 2014 Animator's Palate rotational menu (Pacific Rim Cuisine is the official name):

Tomato Tarte with Glazed Goats Cheese and Radish Salad:



Black Truffle Pasta Purseittes: Pasta Purse filled with Truffle scented Cheese and coated with a delicate Champagne Sauce



Arugula and Curly Endive Salad with Sliced Chortzo, Dried Figs, Herbed Croutons topped with a Cider Dressing:



Ginger-Teriyaki dusted Angus Beef Tenderloin on Wasabi Mashed Potatoes with Bok Choy and a Tamarind-Barbecue Reduction:



Sweet Temptations (trio of White Chocolate Fudge Cheesecake, Lemon Raspberry Tart, and Chilled Mango Mousse):



Chilled Mango Mousse – With Tropical Fruit Sauce:



(if you want to know more about the individual dishes, I reviewed them in detail in the trip report, link in the signature, it is the From the Sea to the World - Holiday Edition one)
 
Last edited:

Geomom

DIS Veteran
Joined
May 17, 2010
Disney Wonder: Alaska, August 2016

Sweet Temptations:

1. Triton's: Mango Cheesecake, Tahitian Vanilla Crème Brulee, Raspberry Mousse Slice

8-9DSCN0393.JPG

2. Animator's Palate: Fairbanks Blueberry Crumble Tartlet, White Chocolate Fudge Cheesecake, Chilled Mango Mousse

8-10DSCN0714.JPG

3. Frozen night menu: Almond Berry Crumble Cake, Olaf's White Chocolate Floro Dome, Norwegian Pancake

8-11DSCN0933.JPG

4. Captain's Gala Menu: Cheesecake, Banana Crème Brulee, Apple Pie

8-12DSCN1062.JPG

5. Prince and Princess Menu: Tiramisu, Lemon Cheescake (99% eaten), Flourless Chocolate Cake

8-13DSCN1222.JPG

6. 'Til We Meet Again Menu: Cappuccino Mousse, Celebration Cake, Chocolate Decadence

8-14DSCN6165.JPG
 

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  • Flossbolna

    Sea days are just so relaxing!
    Joined
    Sep 8, 2006
    Disney Fantasy, December 2014, Skyline Lounge:

    I guess drinks count as food as well for the purpose of this thread...

    OH LA LAA (Paris)
    Bacardi White Rum, Elderflower Liqueur, Freshly Squeezed Lime Juice, Fresh Mint, Soda Water:



    Londinium (London)
    gin, freshly muddled lemon, orange, mango puree and champagne:

     

    Flossbolna

    Sea days are just so relaxing!
    Joined
    Sep 8, 2006
    Disney Fantasy, December 2014, Enchanted Garden Rotational Menu (Continental Market Cuisine)

    Mulitgrain and Country Current Rolls:



    menu:



    Heirloom Tomato Soup with Sour Cream, Croutons, and Basil:



    Ahi Tuna and Avocado Tower with Crispy Noodles and Wasabi Dressing



    Romaine Wedge: fresh crisp Romaine topped with a creamy Romano Dressing and homemade spiced Croutons:



    Spinach and Raspberry Salad: tender Spinach tossed with fresh Raspberries, toasted Pine Nuts, and crumbled Gorgonzola and a Raspberry Vinaigrette:



    Slow Roasted Prime Rib, Thyme-roasted Vegetables, Double-baked Potato, Horseradish, and Natural Jus:



    Pan-seared Sea Bass With Saffron and Fennel Risotto with a Sweet Chili Glaze:



    dessert menu:



    cup of coffee with a special large cup!



    Warm Sticky Date Pudding – Served with Butterscotch Sauce, Vanilla Ice Cream and Philo Crunch



    after dinner candy (not on the menu, they just appeared):

     

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  • Geomom

    DIS Veteran
    Joined
    May 17, 2010
    Disney Wonder: Alaska, August 2016

    Triton's Standard Rotational Menu with Regional Inspirations:

    Imperial Illusion:
    8-9DSCN0386.JPG

    Princess Delight (non-alcoholic):
    8-9DSCN0387.JPG

    French Onion Soup:
    8-9DSCN0388.JPG

    Gaston's Escargot Gratinee:
    8-9DSCN0389.JPG

    Mini Potato Dumplings:
    8-9DSCN0390.JPG

    Crispy Roasted Duck Breast:
    8-9DSCN0391.JPG

    Oven-Baked Alaskan Salmon Royale:
    8-9DSCN0392.JPG

    Summer Berry Pudding:
    8-9DSCN0394.JPG

    Tahitian Vanilla Crème Brulee:
    8-9DSCN0395.JPG

    Grand Marnier Souffle:
    8-9DSCN0396.JPG
     

    Flossbolna

    Sea days are just so relaxing!
    Joined
    Sep 8, 2006
    Disney Fantasy December 2014 Standard Rotational Menu (Fantasy version of the Wonder one that @Geomom posted just above)

    table setting:



    menu:



    bread basket:



    French onion soup:



    Duck confit:



    Royal Market Green Salad: Cherry Tomato, Cucumbers, Peppered Goat Cheese, and a Raspberry Vinaigrette.



    Wild Mushroom filled Pasta in Vegetable Broth topped with Watercress, shaved Parmesan Cheese and Paprika Oil Drizzle:



    Oven-Baked Salmon Royal – Crowned with King Smoked Salmon and Horseradish Crust accompanied by sautéed Swiss Chard, truffle-infused Cauliflower Puree and White Wine Beurre Blanc:



    side of steamed rice:



    dessert menu:







    crème brulee:



    Grand Marnier Soufflé:

     
  • Dug720

    DIS Veteran
    Joined
    Feb 16, 2012
    That looks really good right now. Was the chicken seasoned? It looks like it could use some salt and pepper.
    I agree it looks good... I just wish they would follow what normally happens and either "chicken breast" (or "breast of chicken") and have it boneless. Or say that it's on the bone (or "quarter chicken" which pretty much implies that you're getting bones). At least with the pictures I can be prepared if I go with that option, but I really hate having to take the chicken off the bone myself in public. There's no graceful way to do it.
     

    PrincessShmoo

    DIS veteran
    Joined
    Feb 12, 2009
    That looks really good right now. Was the chicken seasoned? It looks like it could use some salt and pepper.
    Yes it was mildly seasoned. It was off the Lighter Fare menu, so fairly plain. I typically order this when my tummy isn't feeling quite up to par, or when I've gotten really tired of the "fancier" dishes. That usually happens on the longer cruises we take (over 10 nights).
     

    PrincessShmoo

    DIS veteran
    Joined
    Feb 12, 2009
    I agree it looks good... I just wish they would follow what normally happens and either "chicken breast" (or "breast of chicken") and have it boneless. Or say that it's on the bone (or "quarter chicken" which pretty much implies that you're getting bones). At least with the pictures I can be prepared if I go with that option, but I really hate having to take the chicken off the bone myself in public. There's no graceful way to do it.
    I found this information online:

    chicken breasts have bones whilst chicken supremes do not the only difference being that a supreme has been removed from the carcass and you can get supremes with or without skin but some times part of the wing bone is still attached but it is simple to remove and you can even ask the butcher to remove it for you and there you have it as for the legs you can remove the bones from them as well i have been a chef for over 40 years and you are not the first person that has this aversion to bones in food so it is nothing unusual

    I always thought that "chicken breast" has bones and "chicken breast filet" didn't.
     

    Dug720

    DIS Veteran
    Joined
    Feb 16, 2012
    I found this information online:

    chicken breasts have bones whilst chicken supremes do not the only difference being that a supreme has been removed from the carcass and you can get supremes with or without skin but some times part of the wing bone is still attached but it is simple to remove and you can even ask the butcher to remove it for you and there you have it as for the legs you can remove the bones from them as well i have been a chef for over 40 years and you are not the first person that has this aversion to bones in food so it is nothing unusual

    I always thought that "chicken breast" has bones and "chicken breast filet" didn't.
    Interesting. Everywhere I've eaten out, "chicken breast" has meant boneless unless otherwise indicated.
     

    jenseib

    Mommy to Claire
    Joined
    Oct 28, 2006
    Interesting. Everywhere I've eaten out, "chicken breast" has meant boneless unless otherwise indicated.

    Any time I have a chciken breast I assume the bone will be in it unless otherwise stated. That is the norm for pretty much everywhere. I've been other lines that serve it with bone too.
     

    Dug720

    DIS Veteran
    Joined
    Feb 16, 2012
    Any time I have a chciken breast I assume the bone will be in it unless otherwise stated. That is the norm for pretty much everywhere. I've been other lines that serve it with bone too.
    Interesting.

    Looks like I'll be eating a lot of steak on my upcoming cruises. :/ Very disappointing. I like steak ok, but I love chicken - just not with the bones in.

    (Incidentally the chicken breast - at least the one on the every day offerings - on RCCL was boneless.)
     




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