Culinary Council
Our team of six world-class celebrity chefs is charting an exciting course for dining across our fleet.
Appetizers |
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Clothesline Candied Bacon Exclusively by David Burke maple, black pepper, half sour pickles |
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Jumbo Shrimp Cocktail brandy horseradish cocktail sauce |
Ossetra Malossol Cavier crème fraîche, buckwheat blini ($50 supplement) |
Steak Tartare parsley, cornichon, capers, red onion |
Forest Mushroom Soup truffle oil, crème fraîche, scallion churro |
Jumbo Lump Crab Cakes cucumber, sweet chili-mustard |
Lobster Bisque crème fraîche, aged cognac |
Iceberg Wedge Salad Buttermilk dressing, gorgonzola, bacon, tomato, red onion, chives, toasted walnuts |
Heart of Romaine Caesar Salad Parmesan, garlic croutons, anchovies |
Steaks |
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Beef Tenderloin with Lobster Dumplings Exclusively by David Burke celery root purée, horseradish bordelaise sauce, lobster béarnaise |
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Petite Filet Mignon 7 oz Filet Mignon 10 oz New York Strip 12 oz Bone-In Rib Eye 18 oz Porterhouse 23 oz |
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Make it Surf N' Turf add a 5oz lobster tail ($10 supplement) |
16 oz Dry Aged Delmonico shallot confit, watercress, aged balsamic vinegar ($15 supplement) |
Chops & Classics |
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Braised Short Ribs with Mushroom Cavatappi Exclusively by David Burke wild mushrooms, mushroom chips, truffle mousse |
Double-cut 14 oz Kurobuta Pork Chop caramelized onions, Walla Walla apple pan jus |
Grilled Lamb Chops controne bean purée, garlic chips |
Corn-fed Chicken Breast crispy artichoke, cremini mushroom, chili caramel, roasted yellow beet |
Heirloom Tomato and Egglpant Tarte Tatin pickled mustard seeds, pesto, arugula |
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Seafood |
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Broiled Lobster with Corn and Bacon Crepes Exclusively by David Burke drawn butter, lemon ($20 supplement) |
Alaskan King Salmon honey-lemon glaze, dill butter |
Seared Jumbo Scallops parsnip chips, cauliflower risotto, pumpkin seed oil |
Baked Alaskan Halibut morels, panko, dilled leeks, champagne vinaigrette |
Alaskan King Crab Legs chipotle aioli, sofrito, lemon-garlic butter |
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Desserts |
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Gourmet Cheesecake Lollipops Exclusively by David Burke Cherry Pink Cashmere, Three-Chocolate Tuxedo, Toffee Top Hat |
Jacques Torres Chocolate Soufflé vanilla Chantilly foam, crème anglaise |
Tres Leches Cake coconut meringue, forest berries |
Not-So-Classic Baked Alaska Ben and Jerry’s Cherry Garcia ice cream, Bing cherries jubilee |
Key Lime Pie whipped cream |
Crème Brûlée vanilla bean |
Eurodam Koningsdam Nieuw Amsterdam Nieuw Statendam |
Noordam Oosterdam Rotterdam Volendam |
Westerdam Zaandam Zuiderdam |
Each day on board offers delicious dining options, world-class entertainment and enriching activities.