Viking Ocean Dining

OCEAN CRUISES DINING OPTIONS

8 DINING OP TIONS OFFERING D E S T I N AT I O N - F O C U S E D D I N I N G Regional cuisine, always available classics and the most al fresco dining at sea

THE RESTAURANT

MANFREDI’S ITALIAN RESTAURANT

THE CHEF’S TABLE

WORLD CAFÉ

ur main dining venue, The Restaurant offers O the highest onboard dining experience amid a streamlined Scandinavian design. The menu includes regional cuisine and always available classics enhanced with locally sourced ingredients, so you can explore new cultures through food.

he sommeliers and culinary masters at The Chef’s T Table create the perfect pairing of food and wine.

During a multicourse tasting, they pour select vintages and serve thoughtfully prepared dishes made for each other.

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anfredi’s offers the best of Italian cuisine, M whether the farm-inspired heartiness of Tuscany or the famed flavors from Rome. Subdued, ambient lighting creates a warm, welcoming air in this traditional restaurant recalling Italy’s beloved trattorias.

ith live cooking, an open kitchen and premium W sushi/seafood choices, the World Café provides a vibrant interactive experience and a wide range of international flavors. Dine indoors or al fresco on the Aquavit Terrace for stunning panoramic views.

AQUAVIT TERRACE

MAMSEN’S NORWEGIAN DELI

POOL GRILL

ROOM SERVICE

I n the spirit of the revolutionary outdoor settings of our award-winning river ships, we have created the Aquavit Terrace, providing more al fresco dining experiences than on any ship at sea.

F or a relaxed lunch or afternoon snack, the Pool Grill serves casual fare prepared to order. Choose from our Viking Burger, Seared Ahi Tuna and much more. A small salad bar is also available for a lighter meal.

L ocated in the Explorers’ Lounge and named for “Mamsen,” the Hagen family matriarch, this venue offers Norwegian specialties for breakfast, lunch, an afternoon snack or evening treat.

are to enjoy a quiet dinner in the comfort of C your stateroom? A midnight snack? Or perhaps breakfast in bed? For your convenience, we offer 24-hour room service, 7 days a week, with many of our signature dishes to choose from.

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SA MPLE MENUS

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T H E R E S TA U R A N T Sample menu

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T H E C H E F ’S TA B L E Sample menu

E R LI NG’S N O R D I C B I STR O Taking a page from our proud heritage, we bring you the first restaurant at sea dedicated to the culinary arts of Scandinavia with this five-course tasting menu.

SC A N D I N AV I A N CU I S I N E Scandinavia’s northern location influenced its traditional foods; with cultivation limited to what could mature in the short growing season, and protein sourced from what could survive harsh winters or live off rocky grazing land—game, reindeer, goats and sheep — and of course, fish from the sea.

Yet the Swedes, Norwegians and Danes were open to outside influences, adopting—and often embracing — foreign foods like the potato, coffee and sugar. In return, Norwegian dried cod, or stokkfisk, provided a nearly indestructible source of fish for much of Europe.

With the development of new Nordic cuisine around 2004, there has been a move toward the use of pure, fresh local ingredients and seasonal foods along with a resurgence of traditional dishes that pay homage to old preservation methods: marinating, smoking and salting.

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E R L I N G ’S NORDIC B I STRO

MENU

Geography has always played a key role in Norwegian cuisine; over time, seafaring and

AMUSE BOUCHE REINDEER CONSOMMÉ

farming formed a cuisine full of tradition. With a

handmade ravioli

rich cultural history and geography unmatched

hotbed, the country currently boasts four of the

Reindeer and people have a thousand-year-old connection in Norway, one that evolved through hunting, domestication and herding. While not a commodity meat everyone is used to eating, reindeer meat’s popularity is growing in haute cuisine around the world.

world’s top 50 restaurants. This interpretation of

Basiano Garnacha, Spain

anywhere else in the world, Norway has a large selection of unique and distinctive delicacies.

Though not typically thought of as a culinary

Norwegian classic dishes will inspire your palate and add Scandinavian cuisine to your list of “must-have” meals.

FIRST COURSE SALMON DÉCLINAISON† herb crusted poached loin, aquavit infused gravlax, lingonberry infused tartare, caviar; pickled cucumber Norway’s culinary tradition shows influences of seafaring and farming, through the use of both fresh-caught and farmed salmon.

Here, salmon is offered both fresh and cured to honor those traditions.

Les Méridiennes, Vaucluse Blanc, France

GRANITA LAPPLAND DELIGHT Lappland—a region filled with a rich mix of flavors and traditions—stretches over four Nordic countries.

MAIN COURSE LAMB FÅR-I-KÅL† façon chef’s table Fårikål, a compound word literally translating as “sheep in cabbage,” was elected the national dish of Norway in 1970.

Brise Marine Red, France

DESSERT CLOUDBERRY SOUP, VANILLA WHITE CHOCOLATE PANNA COTTA sesame ice cream and goro (wafer) Premium Wines Pairing is included with the Silver Spirits beverage package.

Gluten-free bread available upon request. †Please Note: Consuming raw/undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions.

Cultural diversity, now greater in Norway than ever before, is reflected in modern Scandinavian cuisine’s fusion of a variety of kitchen techniques and seasonal ingredients.

Moscato d’Asti, Italy

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M A M S E N ’S N O R W E G I A N D E L I Sample menu

KOLDTBORD

Nordic buff et

11:30 AM-2:00 PM

Smørbrød Open-Faced Sandwiches

K AFFE OG K AKE

Coff ee and Cake

Reke Atlantic shrimp on white bread †

4:00 PM-5:00 PM

Steak Tartare beef tartare on rye bread † † Bløtkakecured traditional, creamwith sponge cakedill with strawberries Gravlax salmoncelebratory on dark bread mustard sauce

Suksessterte success Roast beef roast beefcake on rye bread with tartar sauce † Fyrstekake prince’s cake

Varme Smørbrød Warm Sandwiches

Eplekake apple cake with whipped cream Fiskekake fish cake on rye bread † or Pannekake pancake with jam or lemon & sugar Karbonade beef carbonnade on rye bread with onion confit † or Leverpostei liver pâté on rye bread with bacon & fried mushrooms †

NATTM AT

Midnight Snack

Suppe Soup 10:00 PM-12:00 AM Daily special

Ertesuppe split pea soup Spekemat og flatbrød cured meats and flatbread

† Please

Note: Consuming raw/undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness. Should you have any food allergies, please let your waiter know and we will be happy to assist.

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FROKOST

Breakfast

6:30 AM-10:00 AM Brødmat selection of wholesome breads, cheeses, jams & condiments Sildetallerken herring assortment Vafler waffles Havregrøt oatmeal

K AFFE OG K AKE

Bakkels Pastries 4:00 PM-5:00 PM

Coff ee and Cake

Kringle sweet roll with almond paste Bløtkake traditional, celebratory cream sponge cake with strawberries Rosinbolle raisin bun Suksessterte success cake Kanelbolle cinnamon roll Fyrstekake prince’s cake

Eplekake apple cake with whipped Coff cream ee K AFFE OG K AKE

and Cake

Pannekake pancake 4:00 PM-5:00 PM with jam or lemon & sugar Bløtkake traditional, celebratory cream sponge cake with strawberries

NATTM AT

Midnight Snack

Suksessterte success cake

10:00 PM-12:00 Fyrstekake prince’s AM cake Eplekake apple cake with whipped cream Ertesuppe split pea soup Pannekake pancake with jam or lemon & sugar Spekemat og flatbrød cured meats and flatbread

NATTM AT

Midnight Snack

10:00 PM-12:00 AM Ertesuppe split pea soup Spekemat og flatbrød cured meats and flatbread

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M A N F R E D I’S I TA L I A N R E S TA U R A N T Sample menu

PIATTI UNICI

QUALCOSINA

P A LITTLE SOMETHING  Caprese Salad V buffalo mozzarella, vine ripened tomatoes, basil, extra virgin olive oil Spring Panzanella V asparagus, cucumber, white beans, fresh herb vinaigrette, ricotta salata & roasted garlic croutons Chilled Octopus Carpaccio† Calabrian chili oil, cucumber celery salad, Gaeta olives Hand Cut Beef Tartare† truffle butter, watercress, grilled ciabatta, quail egg Fried Calamari crispy parsley, bottarga, balsamic aioli Steamed Mussels Cinzano dry vermouth, saffron cream, crabmeat, fennel, toasted focaccia Asparagus & Polenta† V poached eggs, Parmigiano Reggiano, truffle Antipasti chef’s selection of premium Italian cold cuts for 1, 2, 3 or 4

P ASSEMBLED

DISHES 

Osso Buco alla Milanese braised veal shank; saffron risotto & lemon gremolata Orata Croccante gilt-head bream; potato fennel salad, Mediterranean olive sauce Costolette d’Agnello† rosemary parmesan crusted lamb; sweet onion white bean purée, Taggiasche olive sauce

PA

UN PÓ DI PASTA E RISOTTO

B I T O F PA S TA & R I S O T T O 

Lasagne al Forno alla Bolognese handmade pasta layered with minced beef, Béchamel sauce, Parmigiano Reggiano Capellini e Scampi Avvolti nelle Zucchine zucchini wrapped tiger shrimp, lemon sauce, handmade angel hair pasta Fettuccine Fresche alla Carbonara fresh fettuccine pasta, pancetta, creamy Parmigiano Reggiano sauce

SECONDI PIATTI

Gnocchi alla Romana V homemade baked semolina gnocchi; herb butter & rustic tomato sauce

Pollo Ruspante allo Spiedo marinated, spit roasted free range chicken; gratinated tomatoes

Tortelli al Tartufo e Ricotta V steamed asparagus, tomato herb butter

P PLEASE

CHOOSE CONTORNI 

Choice of Veal Scaloppini Saltimbocca: wrapped in prosciutto & sage Marsala: Marsala wine sauce Limone: lemon sauce & parsley Bistecca Fiorentina† house special: thick cut rib eye coated in garlic oil and rubbed with porcini mushroom powder, kosher salt, brown sugar & red chili flakes Tagliata di Manzo† sliced traditional Tuscan grilled New York steak with arugula, radicchio & shaved Parmigiano Reggiano

Risotto ai Funghi Porcini V porcini mushroom risotto, Parmigiano Reggiano Risotto alle Lumache risotto with snails, parsley pesto & garlic cream Special Pasta of the Day as described by your waiter Pasta & risotto are also available as a main course.

La Costata di Vitello† grilled veal cutlet Pesce Spada† marinated & grilled swordfish

LE ZUPPE

Pescato del Giorno† fish of the day as described by your waiter

P SOUPS  Smoked Tomato Vellutata V chilled hickory smoked tomato soup; basil goat cheese crostini Pasta e Fagioli pasta & bean soup with Parmigiano Reggiano Crema di Porcini e Crostini cream of porcini with buttered crouton

CONTORNI P SIDES 

Blistered Cherry Tomatoes V Truffle Roasted Fingerling Potatoes with Rosemary V

FRONZOLI

Farro with Mascarpone V

P EMBELLISHMENTS 

Creamed Spinach V

Béarnaise Zabaglione V

Grilled Asparagus V

Balsamic Agrodolce V

Sautéed Mushrooms with Ricotta Salata V

Roasted Garlic Gorgonzola Butter V

Steamed Vegetables V

Salsa Verde V

†

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V Vegetarian Please Note: Consuming raw/undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness.

Should you have any food allergies, please let your waiter know and we would be happy to assist.

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