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Oceania Cruises has introduced new dinner menus for their fleet of ships. They feature a spectrum of world flavors, as well as an Executive Chef’s Food & Wine Pairing, available every evening and featuring the chef’s selection of dishes curated for their complementary and contrasting flavors.
The Ultimate Choices
Each evening in the Grand Dining Room, guests will able to choose from over two dozen dishes – six appetizers, three soups, four salads, nine main courses, and nine sides. Each menu includes vegetarian options, along with Canyon Ranch Balanced Selections that are a bit healthier.
As always, travelers are free to choose as many or few courses as they want, along with the side dishes and all accompaniments which are ordered a la carte. Diners can comprise a meal of appetizers or sides if they choose to, or order one of the paired tasting menus.
Hundreds of New Dishes
Those sailing with Oceania will enjoy the diversity of cuisine options available, ranging from old favorites to modern dishes full of fresh and bold flavors.
Scintillating new additions such as herb-crusted cornish hen diavolo, Palermo-style grilled swordfish, smoked ricotta risotto, and Paul Bocuse’s Alaskan halibut Viennoise, accompany time-honored favorites such as Jacques Pepin’s quartet of beef bourginon, salmon supreme, steak frittes, and herb-crusted rotisserie chicken. Other classics being reprised include involtini di melanzane alla parmigiana, traditional coq au vin, golden-friend wiener schnitzel, and dover sole meuniere.
Those looking for a more adventurous, special dining experience can try one of three new tasting menus. Reflecting Oceania’s globe-trotting adventures, the new menus feature a Global Cuisine tasting each evening that focuses on a particular region, country, or cooking style – Asia, France, Cuba, India, United States, Spain, Thailand, Morocco, Polynesia, Greece, South America, and Japan. For those looking for a healthier choice, Balanced Selection offers four courses of lighter offerings. The Food & Wine Pairing Menu has four courses selected by the line’s master chefs, which are then expertly paired with four different wines selected by the head sommelier.
The new menus are currently available aboard Riviera, and will be introduced on Sirena in May, Insignia in June, Nautica and Marina in July, and Regatta in August.