Oasis of the Seas Dinner Menu - September 2012 by Royal Caribbean Blog

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

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

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.

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

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

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,

Walla Walla, Washington, USA

685 M eritage , M archesi de ’

F rescobaldi , “M ormoreto ,”

Toscana, Italy

261 S auvignon B lanc ,

F errari -C arano , F umé B lanc , Sonoma, California, USA

vegetarian

Black currant sauce, sweet red cabbage and golden potato croquettes

C arved F ilet

B eef T enderloin *

Morel-crimini mushroom sauce and creamy whipped potatoes

A rtichoke -F illed C rêpes

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

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

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

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

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

282 M albec , B odega N orton , Mendoza, Argentina

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

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

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

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

Parmesan potato and artichoke gratin, cherry tomatoes and lemon beurre blanc

Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons

Vitalitysm dishes reflect a lighter, healthier fare

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

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

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

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 *

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

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

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

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

79 79

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

Vitalitysm dishes reflect a lighter, healthier fare

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

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

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

“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 *

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

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

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

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