Oceania Cruises, an upper-premium line already known for excellent food onboard, has upgraded its dinner menus.
Now featuring the new Executive Chef's Food & Wine Pairing every evening and "Global Cuisine" dishes, the flavors are bolder and more adventurous.
"These spectacular new menus exemplify our commitment to culinary excellence and offering our guests not just the finest cuisine at sea, but diverse dining choices that surprise and delight the palate," Oceania President and CEO Bob Binder said.
The new menus are currently available onboard Riviera and will be introduced aboard Sirena in May, Insignia in June, Nautica and Marina in July, and Regatta in August.
Each evening in the Grand Dining Room, guests will choose from more than two dozen dishes - six appetizers, three soups, four salads, nine main courses, and nine side dishes. Every menu incorporates vegetarian dishes along with Canyon Ranch Balanced Selections for an indulgent, yet healthy living. All in all, the menus comprise more than 800 dishes.
Guests can choose as many, or as few courses as they wish along with side dishes and all accompaniments, which are ordered a la carte. Diners can, for example, easily create a meal of appetizers and side dishes or order a paired tasting menu. The menus will continue to feature classic dishes that have long been favorites.
New additions include herb-crusted Cornish hen Diavolo, Palermo-style grilled swordfish, smoked ricotta risotto, and Paul Bocuse's Alaskan halibut Viennoise. Time-honored favorites include Jacques Pepin's quartet of beef bourguignon, salmon supreme, steak-frites, and herb-crusted rotisserie chicken. Other classics being reprised include involtini di melanzane alla parmigiana, traditional coq au vin, golden-fried wiener schnitzel, and dover sole meuniere.
The Global Cuisine options focus on a particular region or specific country, including Asia, France, Cuba, India, United States, Spain, Thailand, Morocco, Polynesian, Greek, South America, and Japan.
The Food & Wine Pairing menu offers up four courses selected by master chefs which are paired with four wines selected by the head sommelier.
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