Last updated on February 21, 2016
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WELCOME TO 150 CENTRAL PARK BY CHEF MICHAEL SCHWARTZ
We invite you to experience farm-to-ship cuisine, the genuine way by restaurateur Michael Schwartz, James Beard Award chef Miami chef and Quantum of the Seas Experience Advisor for Culinary. Our six course tasting menu features distinctive ingredients, some sourced locally from small South Florida farms, with pairings selected from 150 Central Park’s comprehensive wine tasting program by Michael’s Genuine Food & Drink wine director Eric Larkee.
Appetizers
Baby Beet Salad
red quinoa, kalamata olives, mint, pistachio, yogurt-poppy seed dressing
Slow Roasted Butternut Squash Soup
toasted spiced pumpkin seeds, watercress
Duck Confit
whipped cauliflower, sautéed greens, pear-raisin chutney, curry oil
Lobster Gnocchi
carrot butter sauce, herb salad
Orange, Radish and Fennel Salad
green olive, grilled red onion, arugula, shaved parmigiano
Veal Bolognese Agnolotti
tomato-parmigiano nage, chives
Tuna Tartare
Asian or Mediterranean style
Entrées
Lamb Duo
roasted loin with pistachio and pomegranate | sweet onion stuffed with lamb and apricots
Pan Roasted Sea Scallops
chickpeas, chorizo escarole, saffron-clam broth
Braised Beef Short Rib
charred leeks, sweet potato purée, toasted walnuts, watercress
Mahogany Black Cod
whipped parsnip, baby bok choy, mustard sauce
Grilled Market Vegetables
curried lentils, greens, cilantro chutney
Free Range Organic Chicken
pan roasted breast, red wine braised thigh, pearl onions, whipped yukon gold potatoes, red wine jus
18oz Roast Tenderloin of Beef For Two
carved tableside served with potato-leek gratin and bearnaise and bordelaise sauces
Desserts
Bittersweet Chocolate Bourbon Tart
salted caramel, spiced pecans, cranberry chutney, chantilly cream
Basil Panna Cotta
strawberry consommé, lemon confit, pistachio biscotti
Lychee Tres Leches
tropical fruit salsa
Warm Doughnuts
anise sugar, lemon curd, chocolate sauce
Select any three cheeses
Delce de Bourgogne (France)
Izar, Tomme Noire des Pyrennees (France)
Landaff (USA)
Mahon Meloussa (Spain)
Midnight Moon (Holland)
Epoisses (France)
Danish Blue (Denmark)
Accompaniments
Seeded Cracker
Walnut Raisin Bread
Rye Crisps
Apricot Thyme Jam
Honeycomb
Marcona Almonds
Fig Chitney