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
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