150 CENTRAl PARk* Sample menu - A Royal Caribbean Cruise
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150 CENTRAL PARK* Sample Menu The multi-course dégustation menu your clients will enjoy in this amazing specialty venue has been created using distinctive ingredients and designed to pair beautifully with the featured wine selections from 150 Central Park’s comprehensive wine tasting program. We hope they’ll enjoy their dining experience. 150 Central Park Culinary and Service Team. MAIN COURSES / ENTREES WINES Trio of Melon Parisienne Champagne - crystallized ginger gelée, crisp prosciutto, Parmigiano - Reggiano Royal Pairing 75 Camembert and Lager Soup Spiced caramel corn, bacon bits, watercress La Crema, Chardonnay Russian River, California Swiss Chard Ricotta Caramelle Pasta Romesco Sauce, chorizo, roasted red peppers, garlic chips Feudi Di San Gregorio Greco di Tufo, Italy Salmon With Moroccan Spices Ras al-hanout cauliflower beurre blanc, chickpeas, preserved lemon, cucumber- yogurt salad Provençal Lamb Loin Dijon potato purée, ratatouille, olive tapenade stuffed pattypan squash, lamb jus Chocolate Mousse Duo Grand Marnier spiked white chocolate, coffee scented dark chocolate and an almond-orange tuile Selbach-Oster, Riesling, Spatlese Mosel, Germany Kim Crawford, Sauvignon Blanc Marlborough, New Zealand Jean-Luc Colombo, Châteauneuf-Du-Pape, “Les Bartavelles” France Graham’s, Porto, “Six Grapes” Douro, Portugal Wine Accompaniment To elevate your clients’ dining experience we have selected wines to compliment this menu. These wines were chosen to enhance the enjoyment of the cuisine your clients will savor as well as allow them to enjoy a wide spectrum of offerings, from the world’s most exciting producers. *Dining surcharges will apply. RoyalCaribbeanIncentives.com www.cruisingpower.com GIOVANNI’S* Sample Menu Appetizers and Salads Focaccio Della Casa – Flat Italian bread with potatoes and herb, marinated artichokes, olives and pesto Carpaccio di Manzo, Zabaione Freddo al Tartufo di Norcia, Pomodorini ed Insalatina di Campo – Thinly sliced beef tenderloin, black truffle sabayon, grape tomatoes and mâche lettuce Risotto Pomodoro, Basilico, Mozzarella e Verdure Grigliate – Tomato, basil and mozzarella risotto topped with grilled vegetables and herb oil Penne al Brandy, Crema di Gamberetti e Salmone – Penne pasta, baby shrimp and smoked salmon in a brandy sauce Agnolotti Ripieni d’Ossobuco Conditi nella loro Salsa – Ossobuco filled agnolotti au jus Antipasti per Due – Two kinds of Italian salami, prosciutto, marinated anchovies, grilled artichokes, roasted peppers, zucchini, olives and Gambonzola cheese, served with grilled ciabatta Ravioli di Polpa di Granchio – Maryland crab ravioli with shrimp, chili oil and grape tomato sauce Insalata Caprese per Due – A salad of vine ripe tomatoes and bocconcini mozzarella for two Tonno con Olive e Patate – Pepper-crusted tuna fillet atop a potato-olive ragoût Carpaccio di Salmone Marinato all’ Olio di Oliva, Capperi e Limone – Thin slices of dry cured salmon with lemon segments, capers and extra virgin olive oil, served with grilled ciabatta Filetto di Manzo alla Griglia, Patate Fritte all’Olio Agliato, Salsa al Barolo o Burro di Gorgonzola – 8 ounces of grilled beef tenderloin, served with garlic fries and your choice of Barolo reduction or Gorgonzola butter Insalatina Tiepida di Petto d’Anatra Marinato in Aceto Balsamico, Asparagi ed Insalatina Mista – Pink roasted duck breast marinated in balsamic vinegar, served atop rösti potatoes with asparagus and mixed lettuces Sformato di Fontina e Spinaci con Funghi Trifolati e Pomodorini – Double baked Fontina and spinach soufflé, Italian-style sautéed mushrooms and grape tomatoes Insalata alla Cesare – Your choice of romaine or radicchio lettuce, Caesar dressing and croutons Soups Entrées Filetto di Pollo Ripieno di Ricotta e Funghi, Salsa alla Salvia e Chardonnay – Chicken breast filled with ricotta and mushroom, wrapped in prosciutto and served with Chardonnay-sage sauce Gamberoni al Forno, Patate Agliate, Asparagi e Zucchine – Baked jumbo shrimp, garlic tossed potatoes, baby zucchini and asparagus Ossobuco Alla Piemontese – Veal ossobuco au jus, with tomatoes, mushrooms, cheese polenta and sautéed green beans Zuppa di Porcini al Pomodoro – Porcini-tomato soup served with ciabatta-ricotta toasts Filetto di Spigola Arrosto su Letto di Lenticchie minute e Salsa ai Carciofi Trifolati – Baked fillet of sea bass atop baby lentils, red wine reduction and artichoke cream Cioppino con Pesce Misto – Fennel scented seafood-tomato stew and a garlic-herb crostini Scaloppine di Vitello al Granchio – Veal scaloppini topped with crab and basil hollandaise Pastas *Dining surcharges will apply. Gnocchi di Patate con Crema al Gorgonzola o Sugo d’Agnello – Potato gnocchi tossed in light bleu cheese sauce or thyme-scented baby lamb and root vegetable sauce (also available for two) Pappardelle alla Crema di Radicchio e Pancetta – Pappardelle pasta in a radicchio cream and pancetta CUSTOMIZATION Selling TOOLS – menus 14 PORTOFINO* Sample Menu Antipasti Pietanze Prosciutto in Insalata – An unusual combination of flavors; crisp apples, bocconcini mozzarella salad, prosciutto and red wine vinaigrette Risotto alla Polpa di Granchio e Gamberetti – Prawn and crab risotto Appetizers Minestrone alla Genovese – Traditional Genoa-style minestrone Ciuppin – Smooth Ligurian soup of fish and tomatoes Antipasti alla Portofino per Due – Mezze plate with Soppressata, Bresaola, Prosciutto, bocconcini mozzarella, Roman-style marinated artichokes, Schiacciatella green olives, Baresane olives, grilled zucchini and Arugula Risotto ai Gamberetti – Sautéed prawns atop a creamy, saffron-scented Arborio rice and a garnish of fried onions Main Courses Taglierini Al Pesto – Taglierini egg pasta with traditional pesto sauce Pappardelle Ai Funghi – Ribbons of pasta and thyme-roasted mushrooms lightly tossed in Mascarpone cream sauce Tonno Ai Ferri – Lemon-herb oil marinated tuna steak, grilled and served with assorted vegetables and a marjoram-garlic drizzle Spiedino di Mare – Skewer of Maine lobster, gamberoni, scallops and salmon, grilled and served with Ligurian potatoes, and sundried tomato beurre blanc Crostini per Due – A sampler for two of our favorite crostinis; marinated fresh tuna and tomato bruschetta; duck and truffle mushroom pâté; and marinated eggplant stew Ligurian-style Costatine d’Agnello Arrosto – Roasted lamb chops, asparagus, fried eggplant and a pinot noir-rosemary reduction Frittelle di Patate e Zucchini per Due – An appetizer tasting for two; pine nuts and pesto potato fritters, traditional fried veal stuffed olives Ascolana-style and fried zucchini served with spicy tomato sauce Saltimbocca alla Romana – Thinly sliced veal wrapped with fresh sage and prosciutto, pan-fried with porcini mushroom risotto and Marsala jus Carpaccio di Tonno – Tuna carpaccio finished with a citrusdill dressing Carpaccio di Manzo – Thinly sliced seared beef tenderloin with Parmesan shaving and artichoke paste Insalata alla Cesare – Caesar Salad Insalata Riviera Ligure per Due – Ligurian Riviera salad for two; tomatoes, cucumbers, mixed peppers, spring onions, baby iceberg lettuce, white anchovies, oregano and a red wine vinaigrette *Dining surcharges will apply. RoyalCaribbeanIncentives.com Bistecca alla Fiorentina – Char-grilled T-bone steak served with fresh haricots verts Filetto di Manzo – North American beef tenderloin, grilled radicchio, broccolini, baby carrots and red wine-thyme sauce Ossobuco alla Piemontese – Veal osso buco braised in its own jus with tomatoes and mushrooms COFFEES Royal Caribbean proudly serves Seattle’s Best Coffee® featuring a specially crafted Royal Caribbean Blend (available in regular or decaffeinated) and specialty beverages. All beverages are served at current bar menu prices. Ask your waiter for details. CHOPS GRILLESM Sample Menu APPETIZERS Shrimp Cocktail – With traditional American cocktail sauce Dungeness Crab and Shrimp Cake – Rémoulade sauce Free-Range Chicken Breast – Filled with ricotta and sautéed leeks SIDES AND VEGETABLES Rock Salt Baked Idaho Potato Beef Tenderloin and Eggplant Tower – Asian-inspired appetizer served with fragrant cilantro-lime and garlic dressing Double Whipped Mashed Potato Lobster Carpaccio – With lemon oil and micro greens Sautéed Broccolini Star Anise Cured Fish Trio – Slices of tuna, salmon and halibut with chili-soy drizzle Roasted Portabella Caps – On a grilled ciabatta and olive tapenade, finished with arugula and Parmesan shavings Roasted Potatoes with Prosciutto and Parmesan Chops GrilleSM is offered only on Mariner of the Seas®, Navigator of the Seas®, Enchantment of the Seas ®, Radiance, Freedom and Oasis-class ships. Additional charges may apply. Crimini Mushrooms and Leeks Baby Bok Choy and Shiitake Mushrooms in Oyster Sauce Steamed Asparagus Fried Onion Rings Cheese ’n’ Onion Soup – Topped with Gruyère cheese Succotash – Lima beans, sweet corn, red and green bell peppers and onions, lightly creamed Forest Mushroom Soup – Scented with white truffle oil SAUCES Not So Traditional Caesar Salad – Romaine hearts, garlic croutons and chive-Caesar dressing Beefsteak Tomato and Purple Onions – Sprinkled with blue cheese crumbles Chops Signature Salad – Caramelized baby beetroots, bacon chips, assorted lettuces, tomatoes and red wine vinaigrette ENTRÉES Alaskan Halibut – Baked in cedar Herb-Crusted Jumbo Shrimp – Asparagus, grape tomatoes and a lime-crab beurre blanc Filet Mignon – 10 ounces of a thick and flavorful cut from the tenderloin Petite Filet Mignon – 7 ounces of a thick and flavorful cut from the tenderloin New York Strip Steak – 12 ounces of an all time favorite Broiled Veal Chop – 10 ounces, served on the bone Roasted Rack Of Lamb – 10 ounces rack of lamb, with sweet pea purée and Merlot reduction Beef Rib Eye – 16 ounces of aged beef, broiled and served on the bone Boneless Beef Short Rib – Slowly braised in rich Burgundy-veal sauce Classic Béarnaise • Green Peppercorn Sauce Chimichurri Sauce • Cabernet Reduction DESSERTS Chocolate Mud Pie – Our tempting interpretation of this regional Mississippi favorite Passionberry Duo – Refreshing layers of berry and tropical passion fruit mousse Grannies Caramel Apple Slice – Drizzled with caramel sauce Uptown Cheesecake – New York-style cheesecake served with berry compote SPECIALTY COFFEE DRINKS Royal Delight – Royal Caribbean’s signature coffee cocktail. Grand Marnier, Irish cream, Tuaca and espresso Irish Coffee – Irish whiskey and piping hot coffee with whipped cream Kioki Coffee – Kahlúa, brandy and coffee with a mound of whipped cream Orange Coffee – Cointreau and coffee with whipped cream Mocha Berry – Chambord black raspberry liqueur and chocolate topped off with piping hot coffee and fresh whipped cream *Dining surcharges will apply. CUSTOMIZATION 16 SOLARIUM Sample Menu APPETIZERS Mexican Shrimp Bowl with Avocado and Zesty Tomato Salsa Mediterranean Ratatouille in a Baked Eggplant with Soft Mozzarella (v) Turkey Rissoles Tossed with Roasted Red Bell Pepper, Tomatoes and Almond Sauce Toasted Barley Mushroom Risotto Green Asparagus and Parmesan Cheese Shavings (v) Sea Scallops and Whitefish Ceviche Fresh Lime, Peppers, Sweet Potatoes and Red Onions YellowTail Tuna Sashimi Enoki Mushrooms, Scallions, Daikon Sprouts and Citrus-Ponzu Sauce SOUPS Hearty Chicken Minestrone with Pappardelle Pasta Caribbean Pumpkin-Coconut Pot with Spicy Pumpkin Seeds Saffron-Scented Seafood Bouillabaisse and a Fresh Thyme Crostini Iced Cucumber-Yogurt Bisque Finished with Fresh Dill (v) Cauliflower-and-Leek Soup with a D ash of White Wine and T oasted Almonds (v) SALADS Roasted baby Beets and Spinach with Goat Cheese Crumble and Chive Vinaigrette Crunchy Iceberg Lettuce with Gorgonzola Cheese, Toasted Almonds, Chives and Avocado Dressing Cucumber-Arugula Ribbons with Artichokes, Fennel, Grape Tomatoes, Parmesan and Lemon Drizzle Orange, Grapefruit and Asparagus Salad with Crisp Watercress,Pecans and Honey-Mustard Dressing Warm Poached Egg on Assorted Greens with Yellow Tomatoes, Multi-Seeds Croutons and French Vinaigrette *Dining surcharges will apply. RoyalCaribbeanIncentives.com ENTRÉES Red Curry Seared Rare Tuna on Asian Vegetable Panache and Lime-Soy Reduction Char-Grilled Pork Tenderloin Filet Creamless Creamed Corn and Turkey Bacon Vinaigrette Orecchiette Pasta Tossed in Roma Tomato Foam with Baby Mozzarella and Pesto (v) Wheat Germ-Citrus Crusted Salmon Squash Julienne, Tomato Petals and Parsnip-Spinach Coulis Pimentón Roasted Chicken Breast Atop Grilled Pineapple Slices and a Warm Carrot-Cilantro-Scallion Slaw Peppercorn Seared Bison Tenderloin Asparagus, Grilled Vegetables and Balsamic Vinegar Glaze Muscovy Duck Breast on Lentils Seasonal Vegetables, Pomegranate Pearls and Black Currant Glaze Rosemary Roasted Lamb Loin Medallions Chickpea-Soy Bean Succotash and Red Wine Vinaigrette Chipotle-Spiced Basa Fish Fillet Steamed in Corn Husk with Root Vegetables, Fresh Thyme and Cilantro Sautéed Veal Scaloppini Barley Risotto, Chef’s Vegetables, Lemon-Caper Sauce and Crisp Basil SIDE DISHES Steamed Spinach • Toasted Barley-Mushroom Risotto White Bean Ragoût • Char-Grilled Sweet Potatoes Broccolini with Soft-Baked Garlic Chips Cabbage-Mango Slaw with Rice Wine Vinaigrette DESSERT BUFFET To stay true to the Solarium idea of healthy living through healthful eating, our talented pastry team proudly presents a grand variety of delectable Low Fat and No Sugar-added desserts to delight all your senses. (v) - Vegetarian Selection CHEF’S TABLE Sample Menu Spinach and Ricotta Blini* With graved lax and smoked halibut Thierry et Pascale Matrot Meursault Blanc,Chardonnay, Burgundy, France Soup Trio: Sunchoke cream, asparagus consommé, tomato soup with basil foam Cakebread Cellars, Chardonnay, Napa, California Miso Brushed North Atlantic Black Cod Sautéed baby corn, bok choi, parsnip purée, candied meyers lemon and carrot buerre blanc Belle Glos, Pinot Noir Blanc, Rosé, “Oeil de Pedrix”, Yorkville Highlands, California Pink Roasted Beef Tenderloin* Black truffle spaetzle, asparagus, yellow baby carrots, and port wine reduction Robert Mondavi Winery, Cabernet Sauvignon, Napa, California Orange Crunch Parfait With mascarpone fruit zabaglione Chilled Disaronno, Amaretto Liquor *Dining surcharges will apply. CUSTOMIZATION 18
