4 minute read
Local. Fresh. Inspired
Taste where you travel. Along the Sea of Cortés, a dedicated plot of land supplies your boat with the brightest beets and a rainbow of carrots. In Hawaii, a small organic Molokai farm grows your purple sweet potato—then it’s roasted with chimichurri sauce—and their pineapple, topped with mascarpone ice cream and a banana bread crumble. Yum. In Costa Rica, locally grown plantains, patacones, are sliced and fried for a tasty treat. Further north in Alaska, a micro-grower out of Juneau provides greens with a sweetness and spiciness that makes what’s on your plate pop. Small greens, BIG flavors.
In the water yesterday, and in the galley today. At sea in our tropical destinations, red snapper and seabass are hand caught by local fishermen—one line, one hook, and live bait. Fish caught within miles of where you sail. Shift your latitude, and Alaska’s Icy Strait provides sustainable seafood caught by generations of locals. As the first cruise line ever to participate in the Monterey Bay Aquarium Seafood Watch Program, we’re proud to be a sustaining partner serving only seafood they list as a “Best Choice” or “Good Alternative” aboard our vessels.
Our “local” means relationships with local families and small-scale fishermen that support the community. Good for our land and oceans, as well our chefs who prepare it—and good for you, too. Inspiration is from our hearts: ocean-friendly, field to table, and baked-onboard breads and desserts with the pastry chef’s personal flair. Sample the region and taste the love.
— Susan K; Menlo Park, CA (Mexico, 2019)
On the Menu
Big days and full bellies. Early-riser breakfast in the lounge? Of course. Or, head to the dining room for the full deal. Lunches and dinners are created with thoughtfulness given to the region, weather, and activities: a glacier skiff ride and a hot bowl of soup, or a sun-blanketed hike paired with a cooling gazpacho. And sweet treats like chocolate opera cake are whipped, layered, and baked for you twice a day.
Unless there’s a special barbecue or lunch on shore, most dinners are served over several courses. You’ll be constantly amazed at what our chefs prepare in a tiny galley… but you can always count on options. All meals offer a choice of seafood, meat, and vegetarian dishes. If you can’t decide, try a sampling of two or three! And yes, with advanced notice special dietary needs are affably accommodated—and delicious. Celebrating a special occasion on board? Let us know when you book. Our expert pastry chefs are happy to help you commemorate the day.
— Sample Breakfast Menu —
Avocado toast topped with pesto, grilled tomato, poached eggs & red pepper sabayon • Prosciutto, asparagus & goat cheese omelet • Banana pecan pancakes •Roasted sweet potato • Sausage, bacon, ham • Fresh baked pastries
— Sample Dinner Menu —
Field greens with fresh berries, goat cheese, crispy almonds & roasted shallot vinaigrette Baked-on-board rosemary focaccia finished with caramelized onions & extra virgin olive oil Seared Alaskan sockeye salmon with glazed fennel, lentils, roasted cauliflower & lemon crème fraîche
— or — Roasted beef tenderloin with roasted fingerlings, asparagus, red onion jam & shallot demi-glace — or — Summer squash and tomato Napoleon layered with boursin & pomegranate balsamico
Spirit of the Bar
The ship’s lounge quickly becomes your local—familiar faces and local beverages. Sample a beer from a regional brewer or our other rotating taps. Taste your way through cask wines like Washington and Oregon varietals. No matter the style of the bar—from the Wilderness Discoverer’s beautiful bar top carved from Alaskan cedar to La Pinta’s elegant Sky Lounge—each lounge has its own vibe. And its own expert bartender.
Classic cocktails come with inventive twists, innovative tiki drinks showcase fresh fruit juices, and gin and vodka from our favorite Juneau distillery make for endless experimentations. Yup, even the drinks are local, right down to the blackberry liquor and house-made mixers.
Bartenders are happy to shake up (or stir) your requests, but what they really love to do is learn what you like and impress. Inspiration for the cocktail of the day comes from your adventures. Top off a bushwhack with a bramble cocktail, toast with your kayaking buddy to an afternoon well spent, or try out a local rum or digestif with your dinner companion. Pick your pleasure and cheers to adventure: all beverages are included in the fare.
— Jeanine R; Ft. Knox, KY (Alaska 2018)
