Oceania Cruises - New Menus
February 13 - 2013 Oceania Cruises announces extensive new menu for Grand Dining Room
Oceania Cruises has announced the successful completion of an extensive new menu rollout featuring 85 new dishes for its Grand Dining Room on the line’s newest ship, Riviera. The remainder of the Oceania Cruises fleet will incorporate the new menus over the next three months.
“Since the founding of Oceania Cruises 10 years ago, we have held a reputation for serving cuisine that is the finest at sea and even rivals the best restaurants ashore,” said Kunal S. Kamlani, the line’s president. “Our latest innovations in the Grand Dining Room are inspired by classic European fare, with a contemporary, creative touch. They reflect our ongoing commitment to provide an exceptional dining experience that starts with a thoughtful and meticulously researched menu concept, the highest-quality ingredients and the perfect execution of traditional culinary techniques.”
Oceania Cruises devotes extraordinary resources to cuisine. While most cruise lines employ a single corporate chef, Oceania Cruises has an entire team at the helm of its culinary program, including its executive culinary director, renowned master chef Jacques Pépin.
Fleet Corporate Chef Franck Garanger, who travels the world sampling international cuisines to inspire his creation of dishes, led the team in conceiving the new menus. The Oceania Cruises culinary team has spent the past eight months designing and rigorously testing the new menu items. As the menus in the Grand Dining Room change daily, the rollout features a total of 85 new dishes, including three new lobster dishes and 10 new pastas and risottos.
New creations include dishes such as Pancetta-Wrapped Jumbo Shrimp with Kalamata Olive Sauce and Vegetable Julienne, Roast Segovian Suckling Pig with Rosemary Fingerling Potatoes, and Diver Scallops over Orange-Braised Endive with Vanilla Vinaigrette Salad. The new dishes also feature unique, high-end ingredients such as Castilla–La Mancha saffron, Lessatini olive oil from Nice and Ibérico de Bellota pork. There is also a selection of new Canyon Ranch® dishes, including Dover Sole Meunière in Lemon Butter Sauce with Sweet Leek Puff Pastry and Steamed Potatoes, as well as Pulpo a la Gallega: Octopus on Warm Potato Salad with Sweet Spanish Paprika de la Vera.
The rollout includes an array of new wines by the bottle as well as an extended list of wines by the glass.
Oceania Cruises’ flagship restaurant, the Grand Dining Room, is a tribute to the five-star restaurants in Europe's grandest hotels, which inspired its dignified and elegant ambiance. Tuxedo-clad wait staff graciously serve course after course featuring classic European fare or delectable alternatives such as healthy, savory Canyon Ranch® selections or Jacques Pépin’s signature dishes. The Grand Dining Room features open-seating and accommodates parties from two to 10.
For more information about Oceania Cruises visit www.oceaniacruises.com
