Capital Jazz Cruise has chartered the Liberty for the week of 10.23 thru 10.30...Would like some inside scoop about the private supper club ..how much ooes it cost ?...entrees that you enjoyed etc thanks
The supper club has a varied menu. Included are steaks,lobster,Pork,fish,etc. Allow around 2 hrs. to dine and I usually make reservations as soon as I arrive on board, an area is usually set up in the atrium upon embarkation. I also try to pick a day at sea so as to not interfere with any excursions.The cost is $30 per person. I recommend trying the supper club. You are on vacation, relax enjoy. Remember - a bad day at sea beats a good day at work
2002 Celebrity " Galaxy"
2007" Explorer of the Seas
2011 " Pride"
Is this restaurant adults only? Do you reserve at time of booking or once on board? Also do you pay your bill that night or is it tagged on to your final bill? What kind of tip do most people leave? Thanks
Canival Ectasy 1999
Carnival Victory 2004
Carnival Liberty 2011
Carnival 2012 hmmmm not sure yet!
We sailed on the M.S. Carnival Liberty, Non 2007. We also made reservations at "Harry's Supper Club. The cost was $30.00 each. It was nice but we won't be doing that again. It was all in the "Presentation". Our Wateress let us select what type of meats that we wanted, (you can see our photos on my photo albums page). The Bartender was very helpful. The whole dinner lasted approximately 3 hours. Then after you are through with your meal, you can dance there. They have a band and a very nice dance floor. Like I stated, we enjoyed it, but we won't be doing it again. Dave & Diane.
We love anything assocated with crusing and traveling. We are retired U.S. Navy...and loving it, "Been there...done that"! (almost).
MS Carnival Glory 11/2010
MS Carnival Liberty 11/2007
MS Carnival Spirit 10/2006
MS Carnival Victory 12/2005
MS Star Princess 12/2002
MS Carnival Victory 12/2000
USS Bristol County, LST 1198, 1980-1982
USS Turner Joy, DD951, 1973-1978
Just curious...you won't be dining at "Harry's Supper Club" again because...???????
Three Day Nassau, Bahamas Cruise 1967
Big Red Boat, Abaco, Bahamas 1991
Carnival Holiday 1993, Western Caribbean
Celebrity Century, 1996, Eastern Caribbean
Carnival Destiny, 2001, Dutch Treat
RCCL Monarch of the Seas, 2003, Western Caribbean
Carnival Legend, 2004, Exotic S. Caribbean
Carnival Liberty, 2010, Exotic Eastern Caribbean
This is close to the menu most Carnival ships supper clubs have, they are very close to having the same menus. They are great. 24 oz Porterhouse Steak is a dandy. I just may try it next week. You pay for it on your S&S card. Never saw any kids in the supper club. You can get your reservation on line or when you get onboard.
Trio of Escargots Baked in Brioche, Stuffed in Fondue Potatoes, and Classic Bourguignonne Crepe Vonnassiennes Cured Fjord Salmon, Lemon Scented Salmon Roe and Oyster Cream on Delicate Potato Cake. Beef Carpaccio Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese Marinated Mache Lettuce Sushi Platter Salmon, Lobster, and Shrimp with Pickled Ginger and Wasabe. Iced Russian Caviar 1 ounce of Sevruga Caviar with Condiments and Buckwheat Blinis An extra $45.00 charge will apply Shrimp Cocktail Mississippi Delta Shrimps with American Cocktail Sauce New England Crab Cake On Roasted Pepper Remoulade Lobster Bisque with Vintage Cognac Fleuron and Fresh Cream Baked Onion Soup "Les Halles" A Parisian Classic Salads
Classic Caesar Salad Hearts of Romaine Lettuce, Traditionally Preared
Baby Leaf Spinach and Fresh Mushrooms With Blue Cheese Dressing and Warm Bacon Bits
Tossed Garden Salad Creens, Radicchio, Tomato, Purple Onion Rings, and Watercress Choice of House, Ranch, or Blue Cheese Dressing Side Dishes
Baked Potatoes Sauteed Medley of Fresh Mushrooms Yukon Gold Mash with Wasabe Horseradish Grilled Fresh Vegetables in Season Creamed Spinach with Garlic Entrees
Broiled New York Strip Loin Steak 14 oz. of the Favorite Cut for Steak Connoisseurs Grilled Prime Rib Chop 18 oz. for the Real Beef Gourmet Server with Herbed Burgundy Wine Reduction, Roasted Garlic Creamy Mashed Potatoes, and Tips of Spring Vegetables Classic Porterhouse Steak Combines the full Flavor of the Strip Loin with the Tenderness of the Tenderloin 24 oz. of the Best from Both Worlds Broiled Filet Mignon 9 oz. for the True Gourmet Surf and Turf Seared Lobster Tail over Tomato Confit and Grilled Filet Mignon over Cardamoom Braised Carrots, Pumpkin Ravioli Whole Dover Dole Meuniere Pan-Fried and Served with Beurre Noisette Broiled Loster Tail Served with Drawn Butter Broiled Supreme of Free Range Chicken With Blackberry-Port Wine Reduction Grilled Lamp Chops Double-Cut Lamb Chops Server on Five Bean Cassoulet and Rosemary Jus Broiled Provimi Veal Chop Center-Cut from the Highest Grade Milk-Fed Veal Sauces
Three Peppercorn Sauce Wild Mushroom Sauce Sauce Bearnaise Desserts
Citrus Cheesecake with Hazelnut Biscuit Burnt Basmali and Mango Ravioli with Almond and Mascarpone Jam Washington Apple Tarte Tartin Served with Chocolate and Lemon Balm Salad Chocolate Tarte with butter Chocolate Pate Pinapple Croquant, Tiramisu Notre Facon Fresh Fruits Assembly of Tropical Fruit and Berries in Season Served with Homemade Sherbet Beverages
Freshly Brewed Coffee Regular of Decaffeinated Tea and Herbal Teas