Oceania Rolls Out New Menu for its Dining Room
Oceania Cruises announced the successful completion of a 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.
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 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.
The remainder of the Oceania Cruises fleet will incorporate the new menus over the next three months.
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 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.
posted by The Cruise Cafe | 8:38 PM
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