MENU: Rudi’s Seagrill on Carnival’s Mardi Gras

The debut of Carnival’s Mardi Gras also saw the debut of several new dining venues for the cruise line, including Shaquille O’Neal’s Big Chicken and Emeril Lagasse’s Emeril’s Bistro 1396.

Another new restaurant that debuted on Mardi Gras is Rudi’s Seagrill by Chef Rudi Sodamin. Sodamin has already been a fixture in the Carnival Corporation company, serving as the Consultant Master Chef for Holland America Line.

As the name implies, seafood is the star of the show at Rudi’s Seagrill. Here’s the current menu as of 2021.

Starters

• Wild Caught Tuna: red onions, kimchi emulsion, lemon herb crisps
• Blue Mussels: sopressata, pepperoncino, toasted garlic
• Coquilles Saint-Jacques: scallops, gratinated cheese sauce, parmesan crumbs
• Seared Shrimp: smoked paprika butter, poppy seed langoustine wafer
• Salt-Roasted Prawns: rosemary, burnt chines & pepper oil
• Lobster Mac n’ Cheese: four cheese, garlic butter crust
• Calamari: marinara sauce

Soup & Salad

• Seafood Bisque: lobster, crab, shrimp, cream, and sherry
• Cioppino: fisherman’s stew, garlic bread
• House Tossed Salad: crisp iceberg, cucumber, vine ripened tomatoes, baby red radish, carrots and red onion, sherry vinaigrette
• Baby Romaine: roasted cauliflower, honey nut squash, pickle pepper crackers

Entrées

• Crab Stuffed Lobster Tail Imperial: roasted carrot, fennel, parmesan, lemon
• Roasted Halibut: grilled asparagus, baby tomatoes, butternut cider beurre blanc
• 9 oz. Broiled Lobster Tail: crab risotto, drawn butter (also available as Surf n’ Turf)
• Grilled Colossal Shrimp: cooked whole, head-on, butter & garlic, charred lemon
• Crab Cake: caramelized red cabbage, tarragon mustard hollandaise
• Red Snapper: Florida-sourced, baked red pepper relish
• Dover Sole: roasted brussels sprouts, tasting of potatoes

Grill

• Free Range Chicken: lemon marinade, fregola pasta, roasted wild mushroom, gruyere fondant
• Berkshire Pork Chop: Beluga lentils, candied shallot glaze
• 14 oz. Prime New York Strip: grilled corn bruleé, cheddar onion rings, port wine jus

Dessert

• Apple Cheese Cake: limoncello whipped cream
• Chocolate Truffle Cake: layers of fudge cake with chocolate truffle cream and chocolate mousse
• White Chocolate Bread Pudding: dark chocolate nibs, bourbon sauce
• Key Lime Pie: homemade key lime pie in a vanilla crumb crust tart

Cocktails

• Polaris: Domain Chandon ‘Sweet Star’ Sparkling Wine with St. Germain and Fresh Lemon Juice
• Seagrill Sangria: Beso del Sol White Sangria with Mint, Fresh Citrus, and Tropical Fruits
• Marseille Spritz: Lillet Rose, Domaine Chandon Brut, Club Soda, and Thyme
• Santorini Martini: Bacardi Limon, White Cranberry Juice, Fresh Lime Juice, Blue Curacao
• Chilcano de Pisco: Macchu Pisco, Fresh Lime Juice, Orange Bitters, and Ginger Ale
• Tropical Smash: Bacardi Superior Rum, Malibu Coconut Rum, Appleton Estate Rum, Pineapple Juice, Orange Juice, Angostura Bitters, and a splash of Sierra Mist
• Port of Margarita: 1800 Silver Tequila, Agave, Fresh Lime Juice and topped with Grahams ‘Six Grapes’ Port
• Smooth Seas: Starr Rum, Fresh Watermelon, Watermelon Syrup, Lime Juice topped with Ginger Beer
• Honey Sour: Jack Daniels Honey Whiskey, Fresh Lemon Juice, Honey Syrup, and Cherry Bitters
• Island Spices: Chila ‘Orchata, Bacardi Spiced Rum, Chocolate Liqueur, topped with Whipped Cream and Nutmeg

READ NEXT: DINNER MENU: Chibang Chinese & Mexican Restaurant on Mardi Gras

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