Last updated on November 28, 2015
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Saffron
When saffron spice arrived in Scandinavia in the 1300s, the rare Asian ingredient was reserved as a luxury for special occasions. We consider every cruise special, so we use it beyond our Scandinavia and Russia sailings – every guest can enjoy it in our Pan-Fried Silver Corvina Fillet. Derived from handpicked flowers that yield only a very small amount of spice, saffron is often priced at rates higher than the cost of gold. But the power of its distinct flavor to enhance nearly any dish makes it truly priceless.
Chef’s inspiration
A three-course dinner suggestion
Starters
Chilled Banana and Rum Soup
Tahitian vanilla cream
Or
Roman Vignole Salad
Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette
Main Course
Pan-fried silver corvina fillet
Saffron-infused cauliflower, fondant potatoes, tomato, capers, Sultana grapes and a pine nut relish
Dessert
Bittersweet chocolate soufflé
Light, bittersweet chocolate dessert with espresso sauce
Starters
Shaved cantaloupe and honeydew melon
With Midori yogurt
Bay scallop gratin
Melted garlic-herb butter and olive breadstick
Oakwood smoked chicken breast
Sliced green apples, toasted walnuts and red grapes with a blue cheese and chive dressing
Traditional lobster bisque
Enriched with cream, dry sherry and sautéed lobster pieces
Double-boiled chicken consommé
Ricotta-spinach gnocchetti
Chilled Banana and Rum Soup
Tahitian vanilla cream
Roman Vignole Salad
Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette
Escargots Bourguignonne
Tender snails drenched in melted garlic-herb butter. May be temporarily unavailable due to a world-wide shortage
Simple and classic Caesar salad
Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons
Main Courses
Shrimp ravioli
Wilted spinach, creamy thyme and corn with a lobster sauce
Artichoke-filled crepes au gratin
Fontina cheese, Piave vecchio and mascarpone cheese reduction
Roasted duck
Black currant sauce, sweet red cabbage and golden potato croquettes
Pan-fried silver corvina fillet
Saffron-infused cauliflower, fondant potatoes, tomato, capers, Sultana grapes and a pine nut relish
Carved filet of beef tenderloin
Morel-crimini mushroom sauce and creamy whipped potatoes
Roman salmon vignole salad
Peas, artichokes, spring onions, snow peas, fresh mint, crispy prosciutto, bacon vinaigrette
Classics
Linguini with Pomodoro sauce
Fragrant tomato, onion and garlic sauce tossed with al dente paste
Marinated grilled chicken breast
Natural jus and assorted vegetables
Broiled fillet of Atlantic salmon
Served with chef’s choice of vegetables
Premium Angus beef sliders
On a tomato brioche with steak fries and tarragon alioli
Aged hand-cut Manhattan strip steak
Grilled to order and served with garlic-herb butter and seasonal vegetables
Premium Selections
Make it an evening to remember
Whole Maine lobster (1 ¼ - 1 ½ pounds) 29.95
Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter
Chops grille filet mignon 16.95
9 ounces of roasted beef tenderloin with your choice of sauce
Surf and turf 34.95
6 ounces broiled lobster tail and a grilled 9 ounce filet mignon with your choice of sauce