welcome
main courses
Welcome to the Royal Caribbean International main dining room featuring our new and exciting menu! Each evening, enjoy a different menu of appetizers, main entrées, entrée-portion salads and desserts. Choose what you like, or consider the ‘Chef ’s Inspiration,’ a three-course dinner suggestion. You’ll also notice our ‘Classics’ menu — favorites that are available every night of your cruise. SPECIAL DIETS Our menu includes icons for dishes that meet special dietary needs. For gluten-free and lactosefree, just ask your waiter that the dish be prepared with either option. Vegetarian dishes, as well as healthful VitalitySM program selections, are already prepared as such — no special request necessary.
chef s ’ inspiration
A three-course dinner suggestion STARTERS
S teak
Delicate seafood spread of smoked salmon, mackerel, trout and sour cream, garnished with a tiger shrimp and garlic crostini
S eafood S paghetti
Bay scallops, crab meat, mussels and peas with a lemon-Chardonnay reduction
H orseradish -C rusted F illet A tlantic S almon
MOJO In the Caribbean, the namesake region we’ve sailed since 1970, mojo is the cornerstone sauce and marinade for many dishes. Mojo originated in the Canary Islands and has inspired regional variations from Cuba to Puerto Rico and beyond. Most mojos include olive oil, garlic, paprika and cumin with added flavorings such as vinegar, lemon, orange or lime juice.
starters
Juicy, fresh fruit drizzled with sweet-tart lime syrup
S moked F ish R illettes *
Delicate seafood spread of smoked salmon, mackerel, trout and sour cream, garnished with a tiger shrimp and garlic crostini
OR
S pinach S alad
Fresh spinach, plum tomatoes, sliced mushrooms and toasted sunflower seeds
Red pepper hummus, arugula, mascarpone cheese and a port wine-shallot reduction
M ojo -M arinated G rilled P ork C hop
Roasted sweet potatoes and broccoli with a cumin-orange-lime reduction
T oasted F arro L amb B roth
and
With root vegetables
DESSERT
C arrot C ake
Layered with cinnamon-nutmeg cream cheese
A romatic A sian C oconut S eafood S oup
Shrimp, bay scallops, calamari, mussels, ginger and lime
W atermelon P udding
Pistachio dust and mojito foam
S pinach S alad
gluten free
lactose free
vegetarian
Celeriac-potato mash, snow peas and a lemon beurre blanc and sweet mustard drizzle
M ojo -M arinated G rilled P ork C hop Roasted sweet potatoes and broccoli with a cumin-orange-lime reduction
S low -R oasted P rime R ib *
Seasonal vegetables, baked potato and natural rosemary with jus
S oft S hell T ortillas
Filled with grilled vegetables and served with soy chili
classics
L inguini P omodoro
Fragrant tomato, onion and garlic sauce tossed with al dente pasta
P remium A ngus B eef S liders
On a tomato brioche with steak fries and tarragon aïoli
B roiled F illet
of
A tlantic C od
M arinated G rilled C hicken B reast Natural jus and assorted vegetables
A ged H and -C ut M anhattan S trip S teak *
Grilled to order and served with garlic-herb butter and seasonal vegetables
CELEBRATE CRAVINGS Make it an evening to truly remember with these special plates
M aine L obster (1¼–1½
pounds )
29.95
Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter
T urf * 37.50
Fresh spinach, plum tomatoes, sliced mushrooms and toasted sunflower seeds
S urf
R oyal S hrimp C ocktail
C hops G rille F ilet M ignon * 14.95
Served chilled with spicy-sweet Royal cocktail sauce Save up to 25% off the list price of fine wines from around the world when you purchase a multi-bottle Wine & Dine package. Enjoy your bottles whenever you like, from the main dining room to Windjammer, or in Specialty Restaurants. Single bottles and glasses of wine are also available. Ask your waiter about wine pairings and package details.
of
Served with chef's choice of vegetables
E ggplant and A rtichoke T art
MAIN COURSE
S pinach S alad
Fresh spinach, plum tomatoes, fresh mushrooms, toasted sunflower seeds, sliced New York steak and ranch dressing
S trawberry , K iwi and P ineapple M edley
S moked F ish R illettes *
and
E scargots B ourguignonne Tender snails drenched in melted garlic-herb butter
and
Maine lobster and a juicy, 10-ounce Chops Grille filet of beef 10 ounces of thick and flavorful tenderloin
Includes choice of Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day 15% gratuity will be added
S imple and C lassic C aesar S alad
Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons
Vitalitysm dishes reflect a lighter, healthier fare
Please inform your waiter if you have any food allergies or dietary needs. Royal Caribbean International galleys are not food allergen-free environments *Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk of foodborne illness, especially if you have certain medical conditions
Day 1 • ENG • 0812 ©2012 MarkeTeam Inc
main courses G rilled S almon V ignole S alad
Peas, artichokes, spring onions, snow peas, sugar snap peas, fresh mint, crispy prosciutto and a Dijon-lemon vinaigrette
SAFFRON When saffron spice arrived in Scandinavia in the 1300s, the rare Asian ingredient was reserved as a luxury for special occasions. We consider every cruise special, so we use it beyond our Scandinavia and Russia sailings — every guest can enjoy it in our Pan-Fried Fillet of Barramundi. Derived from handpicked flowers that yield only a very small amount of the spice, saffron is often priced at rates higher than the cost of gold. But the power of its distinct flavor to enhance nearly any dish makes it truly priceless!
chef s ’ inspiration STARTERS
and
Tahitian vanilla cream
R um S oup
Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette MAIN COURSE of
Saffron-infused cauliflower, fondant potatoes, tomato, capers, Sultana grapes and a pine nut relish DESSERT
Born in Altena, Germany, Chef Stefan completed his apprenticeship as a Konditor and is a graduate of the illustrious Berlin Hotel School. Stefan went on to refine his skills as a master baker and pastry chef throughout Europe, Asia and the Middle East before joining the Royal Caribbean International culinary team in 2007. Guten appetit!
and
Light, bittersweet chocolate dessert with espresso sauce
Adelaide, Australia
35
365 R osé , T orres S angre de T oro D e C asta , Catalunya, Spain 726 S yrah , L’E cole N o . 41,
30
Walla Walla, Washington, USA
67
685 M eritage , M archesi de ’
F rescobaldi , “M ormoreto ,”
Toscana, Italy
89
261 S auvignon B lanc ,
F errari -C arano , F umé B lanc , Sonoma, California, USA
11
vegetarian
Black currant sauce, sweet red cabbage and golden potato croquettes
C arved F ilet
of
B eef T enderloin *
Morel-crimini mushroom sauce and creamy whipped potatoes
A rtichoke -F illed C rêpes
au
G ratin
Fontina cheese, Piave vecchio and mascarpone cheese reduction
classics
Melted garlic-herb butter and olive breadstick
P remium A ngus B eef S liders
O akwood S moked C hicken B reast
B roiled F illet
Sliced green apples, toasted walnuts and red grapes with a blue cheese and chive dressing
T raditional L obster B isque Enriched with cream, dry sherry and sautéed lobster pieces
and
R um
Tahitian vanilla cream
699 V iognier , C line , California, USA 36 698 W hite B lend , d ’A renberg ,
“S even H ills V ineyard ,”
R oasted D uck
Fragrant tomato, onion and garlic sauce tossed with al dente pasta
B ay S callop G ratin
C hilled B anana S oup
Glass Bottle
“T he S tump J ump W hite ,”
B arramundi
On a tomato brioche with steak fries and tarragon aïoli of
A tlantic S almon
Served with chef's choice of vegetables
M arinated G rilled C hicken B reast Natural jus and assorted vegetables
A ged H and -C ut M anhattan S trip S teak *
Grilled to order and served with garlic-herb butter and seasonal vegetables
Ricotta-spinach gnocchetti
RECOMMENDED WINES A complete wine list is available upon your request
of
Saffron-infused cauliflower, fondant potatoes, tomato, capers, Sultana grapes and a pine nut relish
L inguini P omodoro
D ouble -B oiled C hicken C onsommé
B ittersweet C hocolate S oufflé
lactose free
STEFAN BRUEGGEMANN
With Midori yogurt
R oman V ignole S alad
gluten free
P an -F ried F illet
S haved C antaloupe H oneydew M elon
OR
P an -F ried F illet B arramundi
Wilted spinach, creamy thyme and corn with a lobster sauce
starters
A three-course dinner suggestion C hilled B anana
S hrimp R avioli
45
R oman V ignole S alad
Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette
R oyal S hrimp C ocktail
Served chilled with spicy-sweet Royal cocktail sauce
E scargots B ourguignonne Tender snails drenched in melted garlic-herb butter
CELEBRATE CRAVINGS Make it an evening to truly remember with these special plates
M aine L obster (1¼–1½
pounds )
29.95
Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter
S urf
and
T urf * 37.50
Maine lobster and a juicy, 10-ounce Chops Grille filet of beef
C hops G rille F ilet M ignon * 14.95 10 ounces of thick and flavorful tenderloin
Includes choice of Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day 15% gratuity will be added
S imple and C lassic C aesar S alad
Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons
Vitalitysm dishes reflect a lighter, healthier fare
Please inform your waiter if you have any food allergies or dietary needs. Royal Caribbean International galleys are not food allergen-free environments *Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk of foodborne illness, especially if you have certain medical conditions
Day 2 • ENG • 0812 ©2012 MarkeTeam Inc
main courses C hicken C aesar
Crisp romaine lettuce, shaved Parmesan cheese, herbed croutons and a five-spice, panko-crusted chicken breast
S hrimp G yoza
Japanese shrimp dumplings, bok choy, oyster mushrooms, shiitake mushrooms and ponzu sauce SHIITAKE
PERFECTLY AGED
P an -S eared F illet
The earthy, smoky flavor of the shiitake mushroom adds depth to stir-fry, soup, pasta and our own spectacular Creamed Wild Mushroom appetizer plate. Packed with protein, iron, vitamins and minerals, shiitake has long been a treasured delicacy in Asia and the South Pacific, a fascinating part of the globe sailed by Royal Caribbean ships yearround.
The premium, certified beef onboard owes its mouthwatering perfection to an indulgent, days-long aging process that concentrates the flavor and ups the tenderness.
R oasted R ack
chef s ’ inspiration
Shrimp, bay scallops, lime-marinated lobster, red onions, cucumbers, dill and cilantro
Warm, creamy dip served with crispy tortilla chips OR
Shrimp, bay scallops, lime-marinated lobster, red onions, cucumbers, dill and cilantro
N ew E ngland C lam C howder Creamy, stew-like soup of vegetables, potatoes and clams
L amb *
Parsnip mash, white bean ragoût and a thyme reduction
Moroccan-spiced lamb soup with chickpeas and lentils
C hilled M ango S oup
S trawberry K iwi P avlova
Crispy meringue, whipped cream, strawberry compote and kiwi fruit
Glass Bottle
D enis G audry , P ouilly -F umé ,
Loire, France
39 45
49
282 M albec , B odega N orton , Mendoza, Argentina
9
Superiore, Italy 719 S auvignon B lanc , A llan S cott , Marlborough, New Zealand
gluten free
lactose free
vegetarian
Fragrant tomato, onion and garlic sauce tossed with al dente pasta
P remium A ngus B eef S liders
On a tomato brioche with steak fries and tarragon aïoli
B roiled F illet
of
A tlantic S almon
M arinated G rilled C hicken B reast Natural jus and assorted vegetables
Grilled to order and served with garlic-herb butter and seasonal vegetables
CELEBRATE CRAVINGS Make it an evening to truly remember with these special plates
Baby spinach, Roma tomatoes, mozzarella cheese and focaccia croutons
M aine L obster (1¼–1½
R oyal S hrimp C ocktail
S urf
Served chilled with spicy-sweet Royal cocktail sauce
E scargots B ourguignonne Tender snails drenched in melted garlic-herb butter
35
pounds )
29.95
Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter and
T urf * 37.50
Maine lobster and a juicy, 10-ounce Chops Grille filet of beef
C hops G rille F ilet M ignon * 14.95 10 ounces of thick and flavorful tenderloin
Includes choice of Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day 15% gratuity will be added
S imple and C lassic C aesar S alad
680 B arbera d ’A sti , M ichele
C hiarlo , “L e O rme ,”
L inguini P omodoro
P ineapple
G arden S alad
RECOMMENDED WINES A complete wine list is available upon your request
“B arrel S elect ,”
and
Toasted shredded coconut
238 C ortese , V igne R egali , “P rincipessa G avia ,” Gavi, Italy 713 R iesling , S.A. P rüm , K abinett , “P rüm B lue ,” Mosel, Germany 216 S auvignon B lanc , D omaine
classics
A ged H and -C ut M anhattan S trip S teak *
H ot H arira S oup
DESSERT
V eal S caloppine O scar
Served with chef's choice of vegetables
MAIN COURSE of
S eared B eef C arpaccio *
Shaved asparagus, aged Manchego cheese, buttermilk and a Dijon mustard drizzle
S eafood C eviche
L amb *
Ricotta and spinach-filled pasta, tomato sauce and a pesto drizzle
S eafood C eviche
S pinach D ip
of
Parsnip mash, white bean ragoût and a thyme reduction
C onchiglioni P asta
Warm, creamy dip served with crispy tortilla chips
STARTERS
S ole
Crab meat, fresh asparagus, grilled plum tomato and mashed potatoes with a veal reduction
S pinach D ip
A three-course dinner suggestion
R oasted R ack
starters
of
Parmesan potato and artichoke gratin, cherry tomatoes and lemon beurre blanc
39
Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons
35
Vitalitysm dishes reflect a lighter, healthier fare
Please inform your waiter if you have any food allergies or dietary needs. Royal Caribbean International galleys are not food allergen-free environments *Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk of foodborne illness, especially if you have certain medical conditions
Day 3 • ENG • 0812 ©2012 MarkeTeam Inc
main courses S hrimp I nsalata M ista
Mixed greens, crisp zucchini, sweet red bell peppers, black olives and a grilled garlic shrimp brochette
L asagna
F orno
Baked layers of egg pasta with beef bolognese and cream sauces
PIMIENTO For nearly 10,000 years, the South and Central Americas have worked to perfect the chili pepper, one of the world’s oldest cultivated crops. Upon sampling his first chili in 1493, Christopher Columbus called it “pimiento,” Spanish for pepper. Their popularity surged in the years following, as seafaring traders shared chili seeds all over the world. They’re still making their way all across the sea, as we sail to 280 destinations, using chilies to enhance dishes onboard every ship.
chef s ’ inspiration
G arlic T iger S hrimp
Steamed rice, seasonal vegetables and herb butter ALEX PERBERSCHLAGER Born and raised in a small village in Mauerkirchen, Austria. Corporate Chef Alex Perberschlager completed his apprenticeship for bakery and pastry in Austria before starting his international career, which brought him to famous bakeries and pastry shops in Switzerland, Hong Kong, Singapore and New Zealand. He went to sea in 2003, working for a small cruise liner before joining Royal Caribbean International in 2009. Mahlzeit!
starters
A three-course dinner suggestion STARTERS
C aprese S alad
C hilled S trawberry B isque
Fresh mozzarella cheese, sun-ripened tomatoes and extra-virgin olive oil
With mint foam
OR
A rancini
I nsalata M ista
Mixed greens, crisp zucchini, sweet red bell peppers and black olives MAIN COURSE
G arlic T iger S hrimp
Steamed rice, seasonal vegetables and herb butter
and
B utter P udding
RECOMMENDED WINES A complete wine list is available upon your request
C hilled S trawberry B isque With mint foam
Glass Bottle
C handon , B rut , “C lassic ,” California, USA
10
677 T empranillo , B odegas S ierra , C antabria , R ioja , Crianza, Spain 427 C abernet S auvignon , S eña , Aconcagua, Chile 724 S hiraz , P eter L ehmann , “W eighbridge ,” Australia
lactose free
vegetarian
E ggplant P armigiana
Pan-fried, breaded eggplants, Pomodoro sauce, fresh basil and mozzarella and Parmesan cheeses
classics
L inguini P omodoro
Fragrant tomato, onion and garlic sauce tossed with al dente pasta
P remium A ngus B eef S liders
On a tomato brioche with steak fries and tarragon aïoli
Natural jus and assorted vegetables
Cured Italian ham, dry sausage, boiled eggs, grilled zucchini and squash, olives and seasonal melon
al
Provolone-potato bake, broccoli, carrots and a green peppercorn sauce
A ntipasti *
Hearty tomato soup, mixed vegetables, pasta and Pecorino Romano cheese
695 A lbariño , P aco & L ola , Rías Baixas, Spain 10 682 N ero d ’A vola , M andrarossa , Sicilia, Italy 223 S parkling , D omaine
G rilled V eal T-B one S teak P epe V erde *
of
A tlantic S almon
Served with chef's choice of vegetables
M arinated G rilled C hicken B reast A ged H and -C ut M anhattan S trip S teak *
Grilled to order and served with garlic-herb butter and seasonal vegetables
M inestrone
Caramel sauce and vanilla ice cream
Sautéed chicken scaloppine, Marsala-mushroom sauce, buttery mashed potatoes and fresh vegetables
B roiled F illet
With rye bread croutons
S ticky B read
C hicken M arsala
Golden fried rice and portabella mushroom balls, garlic spinach and Romesco sauce
C reamy R oasted G arlic S oup
DESSERT
gluten free
al
45 29
43 45 95 29
I nsalata M ista
Mixed greens, crisp zucchini, sweet red bell peppers and black olives
R oyal S hrimp C ocktail
Served chilled with spicy-sweet Royal cocktail sauce
E scargots B ourguignonne
CELEBRATE CRAVINGS Make it an evening to truly remember with these special plates
M aine L obster (1¼–1½
pounds )
29.95
Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter
S urf
and
T urf * 37.50
Maine lobster and a juicy, 10-ounce Chops Grille filet of beef
C hops G rille F ilet M ignon * 14.95 10 ounces of thick and flavorful tenderloin
Tender snails drenched in melted garlic-herb butter
Includes choice of Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
S imple and C lassic C aesar S alad
15% gratuity will be added
Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons
Vitalitysm dishes reflect a lighter, healthier fare
Please inform your waiter if you have any food allergies or dietary needs. Royal Caribbean International galleys are not food allergen-free environments *Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk of foodborne illness, especially if you have certain medical conditions
Day 4 • ENG • 0812 ©2012 MarkeTeam Inc
main courses A rugula
and
B osc P ear S alad
Walnuts, fried Camembert and cranberry dressing
O recchiette P asta
Short rib ragu with shredded Parmesan cheese
W hite M iso -B rushed C od F illet
BASIL
Poached with vegetables in dashi stock
From the Greek word basileus, which means “king,” basil is rightly crowned the “king of herbs.” Enjoy its sweetly pungent flavor profile in the aïoli served with our celebrated crab cakes. It’s this fresh and aromatic taste that makes basil a popular, heavily cultivated herb from Europe to South America to Asia and beyond — an integral part of the menu for each of the six continents we sail.
chef s ’ inspiration
MARCO MARRAMA From five-star restaurants in Europe and Australia to even the Royal Palace in Skirat, Morocco, Chef Marco refined his skills across the globe before joining the Royal Caribbean team in 2003. Born and raised in Rome, Marco took full advantage of his home city’s exceptional culinary training, completing two diplomas, including one in classic French cuisine. Buon appetito!
starters
A three-course dinner suggestion STARTERS
S ummer F ruit M edley
C rab C ake
Meaty crab cake, corn and peppers and snow peas slaw with basil aïoli OR
Splash of Midori liqueur and strawberry salsa MAIN COURSE
O recchiette P asta
Short rib ragu with shredded Parmesan cheese
T urf *
C hicken C ordon B leu
Ham- and cheese-filled breaded chicken, rice-peas pilaf, seasonal vegetables and lingonberry relish
G reek V egetarian M oussaka
Chunky tomatoes, onions, feta cheese and oregano salsa
classics
L inguini P omodoro
Fragrant tomato, onion and garlic sauce tossed with al dente pasta
P remium A ngus B eef S liders
C rab C ake
B roiled F illet
S moked D uck B reast
Orange and fennel salad with Cointreau-citrus dressing
C ream
of
M ushroom
Mushroom, cream, cheese and chives
F ish
DESSERT
and
Petit filet mignon, baked jumbo shrimp, green beans and sour cream mash with Hollandaise sauce and a red wine reduction
Pineapple, papaya, mango, kiwi, strawberry, coconut and pistachio yogurt Meaty crab cake, corn and peppers and snow peas slaw with basil aïoli
C hilled H oneydew M elon S oup
and
On a tomato brioche with steak fries and tarragon aïoli of
A tlantic S almon
Served with chef's choice of vegetables
M arinated G rilled C hicken B reast Natural jus and assorted vegetables
A ged H and -C ut M anhattan S trip S teak *
Grilled to order and served with garlic-herb butter and seasonal vegetables
T omato C howder
Spiced rockfish and vegetables
J affa C ake
C hilled H oneydew M elon S oup
Dark chocolate and orange parfait with amaretto-lemon sponge cake
Splash of Midori liqueur and strawberry salsa
RECOMMENDED WINES A complete wine list is available upon your request
A rugula
Bottle
700 P inot G ris , W illamette V alley V ineyards , Willamette Valley, Oregon, USA 684 C hianti R ufina , M archesi de ’
F rescobaldi , “C astello di N ipozzano ,” Riserva, Italy 339 W hite B lend , C hâteau L a N erthe , Blanc,
Châteauneuf-du-Pape, France 710 P inot N oir , D omaine D rouhin , Willamette Valley, Oregon, USA 725 G renache , P errin & F ils ,
G igondas , “V ieilles V ignes ,”
Rhône, France 667 M erlot , N orthstar , Walla Walla, Washington, USA
gluten free
S urf
lactose free
vegetarian
42
57
79 79
57
and
B osc P ear S alad
Walnuts, crumbled blue cheese and Cabernet dressing
R oyal S hrimp C ocktail
Served chilled with spicy-sweet Royal cocktail sauce
E scargots B ourguignonne Tender snails drenched in melted garlic-herb butter
S imple and C lassic C aesar S alad
Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons
CELEBRATE CRAVINGS Make it an evening to truly remember with these special plates
M aine L obster (1¼–1½
pounds )
29.95
Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter
S urf
and
T urf * 37.50
Maine lobster and a juicy, 10-ounce Chops Grille filet of beef
C hops G rille F ilet M ignon * 14.95 10 ounces of thick and flavorful tenderloin
Includes choice of Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day 15% gratuity will be added
85
Vitalitysm dishes reflect a lighter, healthier fare
Please inform your waiter if you have any food allergies or dietary needs. Royal Caribbean International galleys are not food allergen-free environments *Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk of foodborne illness, especially if you have certain medical conditions
Day 5 • ENG • 0812 ©2012 MarkeTeam Inc
main courses S now C rab S alad
Assorted lettuce, vine-ripened tomatoes and snow crab meat and legs with Thousand Island dressing
T hree -C heese T ortelloni
Sautéed mushrooms and mascarpone cream sauce JASMINE
F isherman ’ s P late
From China to Singapore to Thailand, Asia’s southeastern coastlines are a palatable adventure into exotic flavor. But you don’t have to take a Royal Caribbean Exotic Asia cruise to enjoy them. Across our fleet, the main dining room features many Asian-influenced dishes and ingredients, like Jasmine rice. Named for the soothing and aromatic Jasmine flower, Jasmine rice is an intrinsic part of Thai culture. This pervasive ingredient receives blessings at every stage of its life cycle — before cultivation, at the time of planting and at harvest.
chef s ’ inspiration
Broiled lobster tail, garlic shrimp and seasonal vegetables LOCAL FLAVOR Most food onboard is sourced from local suppliers, including some items that are “signature” to the ship’s region — such as salmon in Alaska, Galangal spice in Singapore and mushrooms for traditional English breakfast in the U.K.
starters
C reamed W ild M ushrooms Flaky puff pastry, sautéed wild mushrooms, cream and herbs
A three-course dinner suggestion STARTERS
R oyal S eafood S alad
Crab, shrimp and lobster sensation with jicama slaw and a citrus drizzle
D ouble D uck C onsommé
Aged port and julienne vegetable mélange OR
Duck
and
Port W ine T errine*
Smoked duck, prosciutto, mixed baby lettuces, shaved Anjou pear, homemade brioche and red currant-port syrup
R oasted P each S oup
Peach and strawberry garnish MAIN COURSE
R oasted P oblano P epper and C orn S oup
B raised B eef D uo *
Short rib, beef shoulder and Carolina yellow stone grits with a red wine-beer sauce
Short rib, beef shoulder and Carolina yellow stone grits with a red wine-beer sauce
T hai C hicken B reast
Mild red curry, edamame and shiitake sauce, bok choy and steamed rice
S oy M eatballs
Mexican-inspired lentil chili and taco chips
classics
L inguini P omodoro
Fragrant tomato, onion and garlic sauce tossed with al dente pasta
P remium A ngus B eef S liders
On a tomato brioche with steak fries and tarragon aïoli
B roiled F illet
of
A tlantic S almon
Served with chef's choice of vegetables
M arinated G rilled C hicken B reast Natural jus and assorted vegetables
A ged H and -C ut M anhattan S trip S teak *
Grilled to order and served with garlic-herb butter and seasonal vegetables
Cilantro oil drizzle
DESSERT
D ouble D uck C onsommé
Aged port and julienne vegetable mélange
I vory C hocolate M ousse Silky, white chocolate mousse and macerated berries
R oasted P each S oup
Peach and strawberry garnish
H ouse S alad
RECOMMENDED WINES A complete wine list is available upon your request Bottle
696 P inot B lanc , L ucien A lbrecht , Alsace, France 532 R ed B lend , S ecco -B ertani , Valpolicella-Valpantena, Italy 662 C hardonnay , B uena V ista , Carneros, California, USA 665 M eritage , C raggy R ange ,
29 49
Mendoza, Argentina
lactose free
vegetarian
Boston and oak leaf lettuce, vine-ripened tomatoes and sunflower seeds
R oyal S hrimp C ocktail
Served chilled with spicy-sweet Royal cocktail sauce
45
“T e K ahu G imblett G ravels V ineyard ,” Hawkes Bay, New Zealand 49 713 R iesling , S.A. P rüm , K abinett , “P rüm B lue ,” Mosel, Germany 45 691 T orrentès , Z olo ,
gluten free
B raised B eef D uo *
29
E scargots B ourguignonne Tender snails drenched in melted garlic-herb butter
CELEBRATE CRAVINGS Make it an evening to truly remember with these special plates
M aine L obster (1¼–1½
pounds )
29.95
Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter
S urf
and
T urf * 37.50
Maine lobster and a juicy, 10-ounce Chops Grille filet of beef
C hops G rille F ilet M ignon * 14.95 10 ounces of thick and flavorful tenderloin
Includes choice of Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day 15% gratuity will be added
S imple and C lassic C aesar S alad
Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons
Vitalitysm dishes reflect a lighter, healthier fare
Please inform your waiter if you have any food allergies or dietary needs. Royal Caribbean International galleys are not food allergen-free environments *Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk of foodborne illness, especially if you have certain medical conditions
Day 6 • ENG • 0812 ©2012 MarkeTeam Inc
main courses T andoori C hicken S alad
Julienne cucumber, fried pappadams and cilantro with yogurt dressing
R igatoni P asta
Prosciutto-Chardonnay wine sauce and grated Piave cheese
F ish , S eafood FROM SCRATCH
For the people of Italy, Greece and many neighboring countries, it would be hard to imagine a kitchen deprived of the ripe red and versatile flavor of pomodoro — the classic tomato. A cornerstone ingredient of this region’s cuisine for centuries, tonight’s menu showcases pomodoro in tribute to the breathtaking Mediterranean Royal Caribbean has sailed for more than a decade.
All of the cuisine onboard is made totally from scratch using simple, quality ingredients — real butter, grains, premium meats — that combine for sumptuous gourmet dishes.
K alamata O live
Cauliflower purée with a crispy pancetta and herb crumble
K alamata O live
Pita bread crisps and roasted red pepper hummus OR
C hilled P ineapple
and
S panish T apas P late *
Assorted cold cuts, Manchego cheese and a Spanish potato frittata
L ychee S oup
Malibu-scented cream and toasted coconut
L entil
and
R osemary S oup
Maltagliati pasta
MAIN COURSE
R osemary L amb S hank
F rench O nion S oup
Haricots verts, caramelized pearl onions, roasted pumpkin and a Cabernet jus
With a Gruyère toast
C hilled P ineapple L ychee S oup
DESSERT Smooth Williams pear cream, chocolate crunch and a chocolate reduction
T omato and B aked F eta C heese S alad
Arugula, red onions, Kalamata olives and a balsamic vinegar reduction
RECOMMENDED WINES A complete wine list is available upon your request Bottle
278 R iesling , Y alumba , “T he Y S eries ,” Germany 35 288 G reco di T ufo , F eudi di S an G regorio , Italy 52 715 S auvignon B lanc , S imonsig , Stellensbosch, South Africa 35 208 R iesling , S elbach -O ster , S pätlese , Mosel, Germany 49 500 M erlot , D uckhorn , Napa, California, USA 75 730 G renache , B odegas B orsao , Campo de Borja, Spain 29
gluten free
lactose free
vegetarian
R osemary L amb S hank
Haricots verts, caramelized pearl onions, roasted pumpkin and a Cabernet jus
classics
L inguini P omodoro
Fragrant tomato, onion and garlic sauce tossed with al dente pasta
P remium A ngus B eef S liders
On a tomato brioche with steak fries and tarragon aïoli
B roiled F illet
of
A tlantic S almon
Served with chef's choice of vegetables
M arinated G rilled C hicken B reast Natural jus and assorted vegetables
A ged H and -C ut M anhattan S trip S teak *
Grilled to order and served with garlic-herb butter and seasonal vegetables
and
Malibu-scented cream and toasted coconut
W illiams P ear C hocolate C risp
Apple bread dressing, cider gravy, roasted red bliss, Brussels sprouts, carrot sticks and a tart cranberry sauce
With Jasmine rice
P an -S eared S ea S callops and C horizo *
STARTERS
and
and
R oasted T urkey
S weet and S our P remium V egetarian C hicken C hunks
Pita bread crisps and roasted red pepper hummus
A three-course dinner suggestion E ggplant T artare
starters E ggplant T artare
M ash *
Battered cod fillet, sea scallops and shrimp, minted peas, mashed potatoes and a rémoulade sauce
POMODORO
chef s ’ inspiration
and
R oyal S hrimp C ocktail
Served chilled with spicy-sweet Royal cocktail sauce
E scargots B ourguignonne Tender snails drenched in melted garlic-herb butter
CELEBRATE CRAVINGS Make it an evening to truly remember with these special plates
M aine L obster (1¼–1½
pounds )
29.95
Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter
S urf
and
T urf * 37.50
Maine lobster and a juicy, 10-ounce Chops Grille filet of beef
C hops G rille F ilet M ignon * 14.95 10 ounces of thick and flavorful tenderloin
Includes choice of Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day 15% gratuity will be added
S imple and C lassic C aesar S alad
Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons
Vitalitysm dishes reflect a lighter, healthier fare
Please inform your waiter if you have any food allergies or dietary needs. Royal Caribbean International galleys are not food allergen-free environments *Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk of foodborne illness, especially if you have certain medical conditions
Day 7 • ENG • 0812 ©2012 MarkeTeam Inc