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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