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8/13/2019 RCCL Menu May 3rd _English
1/51
Starters
In keeping with todays increased nutritional awareness,
VitalitySMoffers a balanced 3-course menu under 800 calories
Alternative Selections
SA Caribbean05/10
SA Caribbean05/10
Strawberry, Kiwi and Pineapple Medley ( v)
Juicy, fresh fruit, drizzled with sweet-tart lime syrup
Smoked Fish Tapenade
Sweet onions, tangy capers and fresh herbs
complement this sh dish; served with a golden brown crostini
Vidalia Onion Tart (v)
Sweet Vidalia onions combined with nutty Gruyre cheese,then baked in a buttery crust; served with
leek fondue and sauted red peppers
Sopa de Tortilla
Robust Mexican tomato soup garnished
with fried julienne tortilla
Hot and Sour Shrimp Soup
Spicy, pungent lemongrass-scented seafood brothwith cilantro and vegetables
Chilled Watermelon Gazpacho (v)
A variety of avors and textures play off beautifully in this soup;garnished with chopped celery and cucumber
Caesar SaladSimple and classic; crisp romaine lettuce with
shaved Parmesan and herbed croutons
Spinach Salad ( v)
Fresh spinach with plum tomatoes, sliced mushroomsand toasted sunower seeds
Linguini with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic,
simmered and tossed with al dente pasta
Filet of Atlantic CodBroiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and
served with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and
served with garden vegetables
Spinach Salad (v)Fresh spinach with plum tomatoes, sliced mushrooms
and toasted sunower seeds. 94 Calories
Pan-Seared Golden Sea BassServed atop green lentils, green beans,
snow peas and verjus beurre blanc. 405 Calories
Sugar-free Chocolate Pot de CrmeRich chocolate cream perfumed with a hint of coffee. 124 Calories
8/13/2019 RCCL Menu May 3rd _English
2/51
Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian SelectionSA Caribbean05/10
Vidalia Onion Tart (v)Sweet Vidalia onions combined with nutty Gruyre cheese, then baked in
a buttery crust; served with leek fondue and sauted red peppers
Pan-fried Pork MedallionsMeaty medallions served with buttery mashed potatoes, broccoli and
a savory forest mushroom ragot
670 Charles Krug, Merlot, Napa
Chocolate Cherry CakeClassic avor combination in a cake; served with a dollop of Kirsch cream
Truffled Wild Mushroom Linguini Alfredo (v)
White trufe oil enhances the earthiness of the wild mushroomsin this creamy pasta dish
684 Chianti Runa, Castello di Nipozzano, Italy
Pan-Seared Golden Sea Bass ( )Served atop green lentils, green beans, snow peas and verjus beurre blanc
661 Cabreo, Chardonnay, Italy
Slow-roasted Prime RibJuicy cut of beef served with tasty horseradish au jus and a baked potato
665 Craggy Range, Meritage, New Zealand
Grilled Mediterranean Quesadilla (v)Melted Monterey Jack cheese and vegetables sandwiched in a warm our tortilla;
served with a tomato-cilantro salsa
261 Ferrari-Carano, Sav. Blanc, Fum Blanc, California
Aloo Gobi Methi (v)Fenugreek-avored potato and cauliower curry served with
fragrant basmati rice, pappadams and tangy raita
208 Selbach-Oster, Riesling, Sptlese, Germany
8/13/2019 RCCL Menu May 3rd _English
3/51
Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
SA Caribbean05/10
SA Caribbean05/10
Strawberry Pavlova ( v)Crispy meringue coated with fresh cream and topped with
strawberry compote as distinctive as its namesake
Chocolate Cherry CakeClassic avor combination in a cake;served with a dollop of Kirsch cream
SavarinLuscious sponge cake soaked in Grand Marnier syrup and
nished with fresh fruit and mango coulis
Low-fat Blueberry and
Peach CobblerSpiced with cinnamon and dusted with powdered sugar
Sugar-free Chocolate Pot de Crme ( )Rich chocolate cream perfumed with a hint of coffee
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
White Wines
261 Ferrari-Carano, Fum Blanc,
Sonoma, California 11 45
661 Cabreo, Chardonnay, Toscana,
La Pietra, Italy 59
208 Selbach-Oster, Riesling, Sptlese,
Mosel, Germany 49
Red Wines
670 Charles Krug, Merlot, Napa, California 49
684 Marchesi di Frescobaldi, Chianti Runa,
Castello di Nipozzano, Riserva, Italy 14 57
665 Craggy Range, Meritage, Te Kahu Gimblett
Gravels Vineyard, Hawkes Bay, New Zealand 49
8/13/2019 RCCL Menu May 3rd _English
4/51
8/13/2019 RCCL Menu May 3rd _English
5/51
Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian SelectionCG Caribbean05/10
Shrimp Ravioli
Bits of shrimp in pasta pillows, served in a creamy coconut-limelobster sauce, atop wilted spinach and garnished with fried leeks
662 Buena Vista, Carneros, California
Grilled Seafood Brochette ( )A monksh, scallops and shrimp kebab, served with potato and cauliower hash,
and a black olive and red bell pepper pesto beurre blanc
695 Paco & Lola, Albario, Rias Baixas, Spain
Roasted DuckA black currant sauce and sweet red cabbage complement the richness of the duck,
while golden brown potato croquettes add texture532 Secco-Bertani, Valpolicella-Valpantena, Italy
Sauted Seasonal Mushrooms ( )In a blue cheese cream sauce and Bohemian dumpling
676 Torres, Ribera del Duero, Celeste, Crianza, Spain
Potato Curry (v)Potatoes, onion and rich, spicy tomato curry served with
fragrant basmati rice, pappadams and tangy raita
693 Sokol Blosser, Evolution, Oregon
Escargots BourguignonneTender snails, drenched in melted garlic-herb butter and baked to perfection
Filet of Beef
Piquant green peppercorn sauce is the perfect partner to this tender cut of beef;served with a mound of creamy whipped potatoes and meaty,sauted crimini mushrooms
621 Caymus, Cabernet Sauvignon, Napa, California
Bittersweet Chocolate SoufflWith each bite, this warm delicacy melts on the tongue to release
a hint of slightly bittersweet chocolate served with espresso custard
8/13/2019 RCCL Menu May 3rd _English
6/51
Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
CG Caribbean05/10
CG Caribbean05/10
Bittersweet Chocolate SoufflWith each bite, this warm delicacy melts on the tongue to release
a hint of slightly bittersweet chocolate served with espresso custard
Double Strawberry Cheesecake
Creamy cheesecake laced with a strawberry swirl; add a dollopof whipped cream, a spoonful of strawberry compote and enjoy
Marinated Cherry Bake ( v)Marinated cherries baked in a light cake
and served with vanilla sauce
Low-fat Berry Mousse ( v)Light strawberry and blueberry yogurt mousse accompanied
by a rich-tasting, low-fat vanilla sauce
Sugar-free Coconut Vanilla Layer Cake
A Tahitian vanilla mousse rests between layers of moist cake;toasted coconut adds a bit of crunch
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
White Wines
662 Buena Vista, Chardonnay, Carneros, California 45
695 Paco & Lola, Albario, Rias Baixas, Spain 10 45
693 Sokol Blosser, Evolution, Oregon 9 39
Red Wines
621 Caymus, Cabernet Sauvignon,
Napa, California 92
532 Secco-Bertani, Valpolicella-Valpantena, Italy 49
676 Torres, Ribera del Duero, Celeste,
Crianza, Spain 39
8/13/2019 RCCL Menu May 3rd _English
7/51
Starters
In keeping with todays increased nutritional awareness,
VitalitySMoffers a balanced 3-course menu under 800 calories
Alternative Selections
AE Caribbean05/10
AE Caribbean05/10
Fresh Seasonal Fruits ( v)
Laced with passion fruit coulis
House Terrine
The sweetness of port wine enhances this rich duck pt;
waldorf salad is a nice complement
Crab Cake
Meaty crab meat cake atop corn salsa,with tequila-lime sour cream
New England Clam Chowder
More like a rich, creamy stew than a soup; lled withchunks of vegetables, potatoes and clams
Asian-style Chicken Soup
Full-avored chicken broth with wontons, oyster mushrooms,bok choy and scallions
Chilled Golden Delicious Apple Soup (v)
A hint of cinnamon perfectly enhances the apple avor
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
Focaccia and Tomato Salad ( v)
Crusty focaccia, bocconcini andripe tomato slices tossed with fresh basil;
served family style
Linguini with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic, simmered and
tossed with al dente pasta
Filet of Atlantic SalmonBroiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Fresh Seasonal Fruits (v)
Laced with passion fruit coulis. 137 Calories
Slow-roasted Double-cut Pork Loin Steak
Savory pork loin, served atop a bed of braised lentils withcrisp green beans, potato gratin and onion jus. 399 Calories
Sugar-free Fruit Pillow
Fluffy puff pastry lled with creamy vanilla custardand topped with zesty fruit compote. 257 Calories
8/13/2019 RCCL Menu May 3rd _English
8/51
Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian SelectionAE Caribbean05/10
Cheese Tortelloni (v)Delicate cheese-lled pasta nestled in a light sauce of bleu cheese
and bits of rich-tasting sun-dried tomatoes679 Feudi di San Gregorio, Primitivo di Manduria, Ognissole, Italy
Slow-roasted Double-cut Pork Loin Steak ( )Savory pork loin, served atop a bed of braised lentils with
crisp green beans, potato gratin and onion jus
673 Arrowood, Merlot, Sonoma, California
Roasted Garlic and Herb Rack of LambSauted vegetables, mashed potatoes and a rich Cabernet wine sauce
728 Columbia Crest, Reserve, Horse Heaven Hills, Washington
Pan-fried Cauliflower Cakes (v)Fried to a crispy, golden brown and served with sauted pimentos,
asparagus and cumin-cilantro sour cream
699 Cline, Viognier, California
Vegetable Vindaloo (v)Cauliower, broccoli, beans, peas, carrots, tomatoes and sweet corn curry
served with fragrant basmati rice, pappadams and tangy raita
599 Belle Glos, Pinot Noir Blanc, Ros, Oeil de Perdrix, California
House TerrineThe sweetness of port wine enhances this rich duck pt;
waldorf salad is a nice complement
Panko-cilantro Crusted Catch of the DayFresh sh let sauted golden and served with basmati rice, cauliower,
spinach and a Cognac-curry sauce
650 Louis Latour, Chardonnay, Pouilly-Fuiss, France
Dulce de Leche CheesecakeSweet cheesecake with swirls of caramel and a hint of coffee
8/13/2019 RCCL Menu May 3rd _English
9/51
Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
AE Caribbean05/10
AE Caribbean05/10
Ivory Chocolate Fondue ( v)Sweet berries in a white chocolate mousse;
a crunchy biscuit is served to add a nice texture
Apple Pie la Mode
Slices of spiced Golden Delicious apples baked in aaky double-crust, topped with creamy vanilla ice cream
Dulce de Leche CheesecakeSweet cheesecake with swirls of caramel and a hint of coffee
Low-fat Caramelized
Pia Colada TartPineapple and coconut-avored lling double-baked in a aky crust
Sugar-free Fruit Pillow ( )Fluffy puff pastry lled with creamy vanilla custard
and topped with zesty fruit compote
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
White Wines
650 Louis Latour, Chardonnay, Pouilly-Fuiss, France 49
699 Cline, Viognier, California 36
Red Wines
679 Feudi di San Gregorio, Primitivo di Manduria,
Ognissole, Italy 42
728 Columbia Crest, Syrah, Reserve,
Horse Heaven Hills, Washington 53
673 Arrowood, Merlot, Sonoma, California 69
Ros
599 Belle Glos, Pinot Noir Blanc, Ros, Oeil de
Perdrix, Yorkville Highlands, California 54
8/13/2019 RCCL Menu May 3rd _English
10/51
Starters
In keeping with todays increased nutritional awareness,
VitalitySMoffers a balanced 3-course menu under 800 calories
Alternative Selections
VF Caribbean05/10
VF Caribbean05/10
Caprese Salad ( v)
Creamy, fresh mozzarella and sun-ripened tomatoes,drizzled with extra virgin olive oil; simple, yet perfect
Antipasti
Cured Italian ham, seasonal melon, grilled vegetables,marinated portabella mushrooms and baked caramelized garlic
Scallop Risotto
Delicate sea scallops enhanced by the charred sweetness of corn,served over a creamy mascarpone risotto
Creamy Roasted Garlic Soup
Mild and fragrant; garnished with
rye bread croutons
Minestrone ( v)
A hearty tomato soup, lled with vegetables and pasta,sprinkled with Pecorino Romano cheese
Strawberry Bisque (v)
Perfectly chilled soup garnished witha sprig of fragrant mint
Caesar SaladSimple and classic; crisp romaine lettuce with
shaved Parmesan and herbed croutons
Insalata Mista ( v)
Mixed greens, crisp zucchini,sweet red bell peppers and black olives
Rigatoni with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic,
simmered and tossed with al dente pasta
Filet of Atlantic CodBroiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Caprese Salad (v)
Creamy, fresh mozzarella and sun-ripened tomatoes,drizzled with extra virgin olive oil; simple, yet perfect. 144 Calories
Chicken Marsala
Sauted chicken scallopine nestled in Marsala mushroom sauce;served with buttery mashed potatoes and fresh vegetables. 353 Calories
Low-fat Angel Food Cake
Light as a feather, with Grand Marnier-marinatedstrawberries. 133 Calories
8/13/2019 RCCL Menu May 3rd _English
11/51
Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian SelectionVF Caribbean05/10
Rigatoni Pasta
Spicy chorizo sausage, avorful bell peppers, grilled corn,olive oil and basil lend a Southwestern twist to this dish
679 Feudi di San Gregorio, Primitivo di Manduria, Ognissole, Italy
Garlic Tiger ShrimpReminiscent of classic shrimp scampi; sauted in garlic-herb butter
and accompanied by seasonal vegetables
628 Mas de la Dame, Blush, Ros, Les Baux de Provence, France
Chicken Marsala ( )Sauted chicken scallopine nestled in Marsala mushroom sauce;
served with buttery mashed potatoes and fresh vegetables644 Rufno, Chardonnay, Toscana, La Solata, Italy
Eggplant and Roma Tomato Bake ( v)Smothered in mozzarella cheese with a basil-balsamic syrup drizzle
412 La Vite, Toscana, Lucente, Italy
Kaju Paneer Dhansak (v)Paneer, fenugreek, tarka dal and pineapple curry
served with fragrant basmati rice, pappadams and tangy raita
699 Cline, Viognier, California
AntipastiCured Italian ham, seasonal melon, grilled vegetables,
marinated portabella mushrooms and baked caramelized garlic
Lamb Shank with RosemarySucculent lamb shank, avored with a hint of rosemary and
served with oven-roasted vegetables and garlic mashed potatoes
723 Stark-Cond, Syrah, Stellenbosch, South Africa
TiramisThis creamy dessert combines the best of several worlds:
mascarpone, espresso, Kahla
8/13/2019 RCCL Menu May 3rd _English
12/51
Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
VF Caribbean05/10
VF Caribbean05/10
Warm Chocolate Cake (v)Warm chocolate cake complemented by milk chocolate sauce
and sweet roasted pears
Raspberry Panna Cotta
Full of raspberry avor, this light Italian dessert is servedon a crunchy almond butter cookie
TiramisThis creamy dessert combines the best of several worlds:
mascarpone, espresso, Kahla
Low-fat Angel Food Cake ( )Light as a feather, with Grand Marnier-marinated strawberries
Sugar-free Chocolate Mint CakeLayers of moist chocolate sponge cake and
silky sugar-free chocolate mint mousse
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
White Wines
644 Rufno, Chardonnay, Toscana,
La Solata, Italy 49
699 Cline, Viognier, California 36
Red Wines
723 Stark-Cond, Syrah, Stellenbosch, South Africa 53
679 Feudi di San Gregorio, Primitivo di Manduria,
Ognissole, Italy 42
412 La Vite, Toscana, Lucente, Italy 62
Ros
628 Mas de la Dame, Blush, Ros,
Les Baux de Provence, France 9 35
8/13/2019 RCCL Menu May 3rd _English
13/51
Starters
In keeping with todays increased nutritional awareness,
VitalitySMoffers a balanced 3-course menu under 800 calories
Alternative Selections
GOT Caribbean05/10
GOT Caribbean05/10
Exotic Fruits (v)
Served with a mojito jelly
Crab and Shrimp Salad ( )
Sweet crab meat, surimi and shrimp areserved atop mixed lettuce, mango and papaya,and dressed with lime-cilantro dressing
Beef and Veal Tortellacci
Tender pasta lled with a combination of beef and veal,enveloped in a zucchini and garlic cream
Jalapeo Potato Soup
This creamy potato soup has a twist of heatand a hint of sour cream for richness
Chicken Consomm
Flavorful broth with strips of crpe fettuccine,liberally garnished with chives
Chilled Cranberry and Mango soup (v)
Creamy, sweet mango paired with tart cranberriesin this refreshing soup
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
Seasonal Salad ( v)
With cool, crisp cucumber andsweet red bell peppers
Penne with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic,
simmered and tossed with al dente pasta
Filet of Atlantic SalmonBroiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary
and served with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Crab and Shrimp Salad
Sweet crab meat, surimi and shrimp are served atop mixed lettuce,mango and papaya, and dressed with lime-cilantro dressing 103 Calories
Penne Tarantina
A chunky tomato and garlic sauce loaded with plump mussels,
shrimp and sweet bay scallops all tossed with al dente pasta. 457 Calories
Magic Mango Parfait (v)Light, creamy, frozen mango custard
layered with Caribbean mango salsa. 231 Calories
8/13/2019 RCCL Menu May 3rd _English
14/51
Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian SelectionGOT Caribbean05/10
Penne Tarantina ( )A chunky tomato and garlic sauce loaded with plump mussels,shrimp and sweet bay scallops all tossed with al dente pasta
629 Bodegas Julin Chivite, Rosado, Navarra, Spain
Parmesan-crusted Turkey TenderloinA savory mustard and sage sauce is the perfect foil for the tender Parmesan-crusted turkey
662 Buena Vista, Carneros, California
Slow-roasted Beef Shoulder FiletServed with decadent mascarpone mashed potatoes and a Shiraz reduction
621 Caymus, Cabernet Sauvignon, Napa, California
Asparagus and Brie Tart (v)Fresh asparagus and nutty Brie are nestled in a buttery crust - topped with grilled plum
tomatoes and arugula salad; red pepper essence and chive oil add a bright touch
710 Domaine Drouhin, Pinot Noir, Willamette Valley, Oregon
Gobi Ki Sabzi (v)Cauliower curry with cumin seeds, ginger, peppers and tomatoes
served with fragrant basmati rice, pappadams and tangy raita
713 S. A. Prm, Riesling, Kabinett, Prm Blue, Mosel, Germany
Beef and Veal Tortellacci
Tender pasta lled with a combination of beef and veal,enveloped in a zucchini and garlic cream
Cornmeal-dusted TilapiaSlightly crispy sh let served with a healthy portionof Japanese ratatouille and a wasabi aioli
261 Ferrari-Carano, Sauvignon Blanc, Fum Blanc, California
Choca-chino TrilogyA delightful chocolate trio: Sweet Grand Marnier white chocolate mousse, creamy milk
chocolate Kahla cheesecake and a slice of dense, dark chocolate mud cake
8/13/2019 RCCL Menu May 3rd _English
15/51
Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
GOT Caribbean05/10 GOT Caribbean
05/10
Choca-chino TrilogyA delightful chocolate trio: Sweet Grand Marnier white chocolate
mousse, creamy milk chocolate Kahla cheesecake and a sliceof dense, dark chocolate mud cake
BBBBaileys Irish cream and banana crme brle
baked under a caramel crust
Magic Mango Parfait ( v)Light, creamy, frozen mango custard layered
with Caribbean mango salsa
Low-fat Exotic Pineapple
and Coconut CakeA Pia Colada in a ourless cake - with a healthy scoop of
pineapple sorbet for good measure
Steamed Sugar-free Vanilla
and Berry CustardFinished with fresh berries
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
CappuccinoLatte
Caf Mocha
White Wines
261 Ferrari-Carano, Fum Blanc,
Sonoma, California 11 45
662 Buena Vista, Chardonnay, Carneros, California 45
713 S. A. Prm, Riesling, Kabinett, Prm Blue, Mosel, Germany 45
Red Wines
621 Caymus, Cabernet Sauvignon, Napa, California 92
710 Domaine Drouhin, Pinot Noir,
Willamette Valley, Oregon 79
Ros
629 Bodegas Julin Chivite, Rosado, Navarra, Gran Feudo, Spain 29
8/13/2019 RCCL Menu May 3rd _English
16/51
Starters
In keeping with todays increased nutritional awareness,
VitalitySMoffers a balanced 3-course menu under 800 calories
Alternative Selections
CD Caribbean05/10
CD Caribbean05/10
Eggplant and Kalamata olive Tartare (v)
Tomato coulis and garlic crostini
Seafood Salad ( )
Shrimp, scallops and smoked salmon in a brandy cocktail sauce
Creamed Wild Mushrooms in Puff Pastry (v)
A hearty blend of wild mushrooms, cream andherbs all encased in delicate puff pastry
Cream of Asparagus (v)
Pale green and creamy, this delicious classic soup isgarnished with crunchy almonds
Double Duck ConsommAged port gives this rich broth a depth of avor
and is garnished with a mlange of julienne vegetables
Roasted Peach Soup (v)
Roasting brings out the sweetness of this stone fruit;strawberries serve as a colorful garnish
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
House Salad ( v)
Boston and Oak leaf lettuce, vine ripe tomatoesand sunower seeds
Ziti with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic, simmered
and tossed with al dente pasta
Filet of Atlantic SalmonBroiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Seafood Salad
Shrimp, scallops and smoked salmonin a brandy cocktail sauce. 120 Calories
Slow-roasted Aged Prime Rib
Served with natural au jus, a uffy baked potato andlightly glazed root vegetables. 489 Calories
Cherries Jubilee (v)Warmed, dark red cherries laced with Kirsch; generously
ladled over vanilla ice cream. 170 Calories
8/13/2019 RCCL Menu May 3rd _English
17/51
Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian SelectionCD Caribbean05/10
New England Bay Scallops and ZitiSweet bay scallops, grilled portabella mushrooms and
re-roasted red pepper pesto swirl around the pasta647 Pierre Matrot, Chardonnay, Meursault, Burgundy, France
Fishermans PlateA broiled lobster tail and garlicky shrimp
served with broccoli orets
298 Mer Soleil, Chardonnay, Santa Lucia Highlands, California
Slow-roasted Aged Prime Rib ( )Served with natural au jus, a uffy baked potato and
lightly glazed root vegetables
638 Chteau Coufran, Merlot, Haut-Mdoc, France
Greek-style Vegetarian Moussaka ( v)On a chunky tomato and oregano sauce
532 Secco-Bertani, Valpolicella-Valpantena, Italy
Kabuli Chana (v)Chickpea curry served with fragrant basmati rice,
pappadams and tangy raita
296 Conundrum, California
Creamed Wild Mushrooms In Puff Pastry (v)A hearty blend of wild mushrooms, cream and herbs
all encased in delicate puff pastry
Thai BBQ Chicken BreastThe delicate perfume of jasmine rice is enhanced by coconut and lemongrass
731 XYZin, 10 Year Old Vines, California
Dessert SamplerA trio of exquisite tastes and textures on one plate
8/13/2019 RCCL Menu May 3rd _English
18/51
Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
CD Caribbean05/10
CD Caribbean05/10
Dessert SamplerA trio of exquisite tastes and textures on one plate
Cherries Jubilee ( v)Warmed, dark red cherries laced with Kirsch;
generously ladled over vanilla ice cream
Low-fat Double Passion
Fruit Cheesecake ( v)Low-fat cheesecake laced with a passion fruit swirl,
served on a bed of mango sauce
Sugar-free Red Berry TartDelicate, aky pie crust lled with sugar-free
vanilla pastry cream and fresh red berries
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
White Wines
647 Pierre Matrot, Chardonnay, Meursault,
Burgundy, France 17 67
298 Mer Soleil, Chardonnay,
Santa Lucia Highlands, California 59
296 Conundrum, California 10 49
Red Wines
731 XYZin, Zinfandel, 10 Year Old Vines,
California 11 42
638 Chteau Coufran, Merlot, Haut-Mdoc, France 65
532 Secco-Bertani, Valpolicella-Valpantena, Italy 49
8/13/2019 RCCL Menu May 3rd _English
19/51
Starters
In keeping with todays increased nutritional awareness,
VitalitySMoffers a balanced 3-course menu under 800 calories
Alternative Selections
FN Caribbean05/10
FN Caribbean05/10
Moroccan-spicedChicken Salad ( )
Slices of grilled Moroccan spiced chicken breast with eggplant,arugula, shredded carrots, green beans and raisins
Shrimp Cocktail
Served chilled with spicy-sweet Royal cocktail sauce
Spinach Dip (v)
Warm and creamy, this spinach dip is classic comfort foodat its best; served with crispy tortilla chips
Cream of Pumpkin (v)Finished with candied walnuts and a dash of sour cream
Onion Soup
Caramelized onions are simmered in rich beef broth.Full of avor, each serving is nished with a Gruyre toast
Chilled Raspberryand Pineapple Soup (v)
A unique combination of sweet, fresh berriesblended with pineapple
Caesar SaladCrisp romaine lettuce and crunchy jumbo croutons,
sprinkled with Parmesan shavings; served family style
Conchiglie with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic,
simmered and tossed with al dente pasta
Filet of Atlantic SalmonBroiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Moroccan-spiced Chicken Salad
Slices of grilled Moroccan spiced chicken breast with eggplant,arugula, shredded carrots, green beans and raisins. 138 Calories
Roasted Turkey
Served with apple bread stufng, rich cider gravy, creamy rutabagamash, Brussels sprouts, carrot sticks and tart cranberry sauce. 469 Calories
Sugar-free Key Lime Pie
Tangy, sugar-free key lime custard in a aky pie crust,served with marinated berries. 174 Calories
8/13/2019 RCCL Menu May 3rd _English
20/51
Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian SelectionFN Caribbean05/10
Potato GnocchiTossed with ham and garden peas in a cream reduction
645 Rombauer, Chardonnay, Carneros, California
Roasted Turkey ( )Served with apple bread stufng, rich cider gravy, creamy rutabaga mash,
Brussels sprouts, carrot sticks and tart cranberry sauce
705 Spy Valley, Pinot Noir, Marlborough, New Zealand
Grilled NY Strip Steak
With a tomato cont stuffed portabella mushroom, fresh green beans,mashed potato and your choice of barnaise sauce or Gorgonzola butter
664 Spring Valley, Meritage, Uriah, Walla Walla, Washington
Tomato, Basil and Mozzarella CalzoneBaked golden and served with a cherry tomato and garlic cont salsa
314 Bottega Vinaia, Pinot Grigio, Trentino, Italy
Paneer Makhani (v)Served with basmati rice, pappadams and raita
693 Sokol Blosser, Evolution, Oregon
Onion SoupCaramelized onions are simmered in rich beef broth;
full of avor, each serving is nished with a Gruyre toast
Shrimp and Mahi Mahi TempuraLightly coated in tempura batter, fried golden and served with stir-fried
vegetables and chili-lime plum sauce
697 Fairview, Chenin Blanc, Darling, South Africa
Chocolate Brownie SandwichA dark bittersweet chocolate mousse wedged between
layers of rich chocolate brownie
8/13/2019 RCCL Menu May 3rd _English
21/51
Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
FN Caribbean05/10
FN Caribbean05/10
Chocolate Brownie SandwichA dark bittersweet chocolate mousse wedged between
layers of rich chocolate brownie
Key Lime PieTangy, creamy custard with the distinctive avor of
key lime nestled in a aky pie crust
Banana and Crunchy Nut Parfait (v)Creamy, frozen banana custard in layers of luscious whipped cream
nished with caramel-fudge sauce, almonds and macadamia nuts
Low-fat Apple Cake ( )This wheat cake is topped with apples and served on an almond biscuit
Sugar-free Key Lime Pie ( )
Tangy, sugar-free key lime custard in a aky pie crust,served with marinated berries
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
White Wines
697 Fairview, Chenin Blanc, Darling, South Africa 35
314 Bottega Vinaia, Pinot Grigio, Trentino, Italy 44
693 Sokol Blosser, Evolution, Oregon 9 39
645 Rombauer, Chardonnay, Carneros, California 67
Red Wines
664 Spring Valley, Meritage, Uriah,
Walla Walla, Washington 85
705 Spy Valley, Pinot Noir, Marlborough,
New Zealand 53
8/13/2019 RCCL Menu May 3rd _English
22/51
Starters
In keeping with todays increased nutritional awareness,
VitalitySM
offers a balanced 3-course menu under 800 calories
Alternative Selections
D2 Caribbean05/10
D2 Caribbean05/10
Papaya, Lychee & Water Chestnut Salad (v)
Crunchy and slightly sweet, this salad is dressedwith a kafr lime syrup
Smoked Salmon Carpaccio
Thinly sliced, smoked Atlantic salmon served with red onions,capers and lime
Breaded Mushrooms (v)
Fresh mushrooms are lightly breadedand fried until golden brown;
served with tartar sauce
Mulligatawny Soup
Spicy Indian soup with curried chicken,vegetables and rice
Shellfish Saffron Consomm ( )
Delicate broth with baby shrimp and leeks
Chilled Orange and Banana Soup (v)
Sweet citrus and creamy banana complement each other;garnished with julienne basil
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
Tomato Salad ( v)
Vine ripe tomatoes with sweet red onionand tangy crumbled blue cheese
Spaghetti with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic,
simmered and tossed with al dente pasta
Filet of Atlantic SalmonBroiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and
served with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and
served with garden vegetables
Shellfish Saffron Consomm
Delicate broth with baby shrimp and leeks. 33 Calories
Wild Mushroom and Goat Cheese Pizza (v)
Earthy mushrooms, creamy cheese and crispy crustwith a balsamic drizzle. 416 Calories
Low-fat Mango Mousse
Silky dessert with the sweet subtle tasteof fresh mango. 348 Calories
8/13/2019 RCCL Menu May 3rd _English
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Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian SelectionD2 Caribbean05/10
Smoked Salmon CarpaccioThinly sliced, smoked Atlantic salmonserved with red onions, capers and lime
Asian Duck
Ginger-marinated duck glazed with orange hoisin sauce, roasted andserved with stir-fried Chinese cabbage and steamed rice
208 Selbach-Oster, Riesling, Sptlese, Germany
Chocolate Banana Strudel (v)Bananas and dark chocolate wrapped in thin layers of strudel pastry,
then baked until golden brown
Baked Cheese Cannelloni
Tender ricotta-lled pasta smothered in Gruyre-parmesan sauceatop a beef and forest mushroom rago
661 Cabreo, Chardonnay, Italy
Pan-seared TilapiaTender sh served on potato-leek gratin with corn niblets,
snow peas and saffron beurre blanc
261 Ferrari-Carano, Fum Blanc, Sonoma, California
Pan-fried Pork MedallionsServed with tangy sour cream mashed potatoes, caramelized
shallots and a savory port reduction705 Spy Valley, Pinot Noir, Marlborough, New Zealand
Wild Mushroom and Goat Cheese Pizza (v)Earthy mushrooms, creamy cheese and crispy crust with a balsamic drizzle
684 Chianti Runa, Castello di Nipozzano, Italy
Moglai Cauliflower (v)Cauliower, potatoes and green pea curry served with fragrant
basmati rice, pappadams and tangy raita
261 Ferrari-Carano, Sav. Blanc, Fum Blanc, California
8/13/2019 RCCL Menu May 3rd _English
24/51
Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
D2 Caribbean05/10
D2 Caribbean05/10
Pear Tart BourdalouRich almond custard, topped with sliced pears
and baked in a aky crust
Chocolate Banana Strudel (v)Bananas and dark chocolate wrapped in thin layers of
strudel pastry, then baked until golden brown
White Chocolate CheesecakeCreamy and delectable,
with a hint of lemon
Low-fat Mango Mousse ( )Silky dessert with the sweet subtle
taste of fresh mango
Sugar-free Orange Yogurt PuddingTangy citrus pudding with bittersweet orange reduction
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
White Wines
261 Ferrari-Carano, Fum Blanc,
Sonoma, California 11 45
661 Cabreo, Chardonnay, Toscana,La Pietra, Italy 59
208 Selbach-Oster, Riesling, Sptlese,
Mosel, Germany 49
Red Wines
684 Marchesi di Frescobaldi, Chianti Runa,
Castello di Nipozzano, Riserva, Italy 14 57
705 Spy Valley, Pinot Noir, Marlborough,
New Zealand 53
8/13/2019 RCCL Menu May 3rd _English
25/51
Starters
In keeping with todays increased nutritional awareness,
VitalitySM
offers a balanced 3-course menu under 800 calories
Alternative Selections
Surf Caribbean05/10
Surf Caribbean05/10
Summer Fruit Medley ( v)
Pineapple, papaya, mango, kiwi and strawberry laced withcoconut and pistachio yogurt. Sweet and tangy!
Crab and Noodle Salad
Crispy red onion, spicy sambal oelek and cilantro to create avor,tossed with crab meat and rice noodles
Chicken and Cabbage Dumplings ( )Dainty dumplings, steamed and served
with a sweet Ponzu dipping sauce
Cream of Mushroom (v)
Hearty and scrumptious; garnishedwith cream cheese and chives
Seafood Laksa
Prepared in the Malaysian style, dainty bay scallops, prawns, Napacabbage and glass noodles simmered in avorful curried broth
Guava and Banana Soup (v)
This smoothie-like soup gets a surprise crunchwith the addition of chopped lychee
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
Rainbow Salad ( v)
Watercress, radicchio, frise, Boston lettuce,orange segments and red onion
Penne with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic, simmered and
tossed with al dente pasta
Filet of Atlantic SalmonBroiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Summer Fruit Medley (v)Pineapple, papaya, mango, kiwi and strawberry laced with
coconut and pistachio yogurt. Sweet and tangy! 129 Calories
Asian-Fried Tofu (v)Golden brown tofu, sauted bok choy, shiitake mushrooms
and spicy red curry sauce. 355 Calories
Low-fat Mango Pudding
Tidbits of fresh mango in a creamy, chilled mango curd,drenched with mango sauce. 161 Calories
8/13/2019 RCCL Menu May 3rd _English
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Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian SelectionSurf Caribbean05/10
Lasagna al FornoBaked layers of egg pasta with tomato-meat sauce
and cream sauce
412 La Vite, Toscana, Lucente, Italy
Pan-fried Basa Filet ( )On a Portuguese-style potato and cauliower bake with Rock shrimp
and a lemon, caper and tomato relish
288 Feudi di San Gregorio, Greco di Tufo, Italy
Roasted Free-range ChickenServed with cheese polenta, assorted vegetables and pan gravy
647 Pierre Matrot, Chardonnay, Meursault, Burgundy, FranceAsian-Fried Tofu ( v)
Golden brown tofu, sauted bok choy, shiitake mushroomsand spicy red curry sauce
713 S. A. Prm, Riesling, Kabinett, Prm Blue, Mosel, Germany
Khoombi Bhonna (v)Intense avor marks this dish of dry mushroom curry served with
fragrant basmati rice, pappadams and tangy raita
708 Giant Steps, Pinot Noir, Yarra Valley, Australia
Cream of Mushroom (v)Hearty and scrumptious; garnished with cream cheese and chives
Surf and Turf
A Royal Caribbean signature dish. Grilled shoulder let served with pan-seared garlicshrimp, wasabi mashed potatoes, crisp green beans, snow peas and a chive hollandaise
710 Domaine Drouhin, Pinot Noir, Willamette Valley, Oregon
Banana Cream PieCreamy Kahla-chocolate custard and fresh bananas in a uffy pie crust
8/13/2019 RCCL Menu May 3rd _English
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Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
Surf Caribbean05/10
Surf Caribbean05/10
Passion-berry Mousse (v)Dense crme de cassis cake topped with layers of tart
raspberry and sweet passion fruit mousse
Banana Cream PieCreamy Kahla-chocolate custard and
fresh bananas in a uffy pie crust
Coconut Crme BrleCrispy, caramelized, coconut custarddig in!
Low-fat Mango Pudding ( )Tidbits of fresh mango in a creamy, chilled mango curd,
drenched with mango sauce
Sugar-free Pineapple Parfait
Layers of frozen pineapple custard and whipped creamwith a sweet pineapple reduction
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
White Wines
647 Pierre Matrot, Chardonnay, Meursault,
Burgundy, France 17 67
713 S. A. Prm, Riesling, Kabinett, Prm Blue,
Mosel, Germany 45
288 Feudi di San Gregorio, Greco di Tufo, Italy 52
Red Wines
710 Domaine Drouhin, Pinot Noir,
Willamette Valley, Oregon 79
412 La Vite, Toscana, Lucente, Italy 62
708 Giant Steps, Pinot Noir, Yarra Valley, Australia 57
8/13/2019 RCCL Menu May 3rd _English
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Starters
In keeping with todays increased nutritional awareness,
VitalitySM
offers a balanced 3-course menu under 800 calories
Alternative Selections
Duo of Melon and Grapefruit (v)
Dry sherry and pickled ginger add spiciness toripe melon and juicy grapefruit segments
Baby Shrimp Salad
Delicate baby shrimp served withbrandied cocktail sauce
English Cheddar Cheese Sticks (v)Fried until golden, then served with a
sweet lingonberry relish
Lentils and Root Vegetables Soup ( v)
A rustic soup served with crispyIndian pappadams
Cock-a-Leekie
Rich chicken broth with tender rice,mild leeks and prunes
Chilled Cherry Bisque (v)
Fragrant cinnamon scented soupspiked with Burgundy wine
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
Garden Salad ( v)
Crisp greens, peppery radish, tomato, cucumberand green onion
British Caribbean05/10
Lentils and Root Vegetables Soup (v)
A rustic soup served with crispy Indian pappadams. 125 Calories
Sole Meunire
Delicate sh nished with lemon butter; served with horseradishmashed potatoes and grilled zucchini. 329 Calories
Low-fat Poached Peaches
Poached in brandied red wine, served with
low-fat cinnamon crme anglaise. 120 Calories
British Caribbean05/10
Fettuccine with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic, simmered and
tossed with al dente pasta
Filet of Atlantic SalmonBroiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
8/13/2019 RCCL Menu May 3rd _English
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Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian Selection
Singapore NoodlesRice noodles with shredded pork and sauted vegetables in a light
Asian sauce; garnished with a shrimp skewer296 Conundrum, California
Sole MeunireDelicate sh nished with lemon butter; served with horseradish
mashed potatoes and grilled zucchini
651 Louis Jadot, Chardonnay, France
Roasted Chicken ( )
Simple and classic; served with sage and onion stufng,
peas, carrots, sauted potatoes and au jus
669 Chateau Ste. Michelle, Merlot, Washington
Yukon Gold Potato Pie (v)Layers of potato and tender leek baked in a butter pastry crust;
a spiced succotash gives spark to nish this off
337 Petaluma Winery, Chardonnay, Australia
Masala Dal (v)Split and polished red lentil curry with fragrant basmati rice,
pappadams and tangy raita
208 Selbach-Oster, Riesling, Germany
Chilled Cherry Bisque (v)Fragrant cinnamon scented soup spiked with Burgundy wine
Mustard-crusted Roast Beef
Flavorful cut of beef served with au jus, potato gratinand fresh market vegetables
726 LEcole No. 41, Syrah, Washington
Pecan Butterscotch Tart (v)Toasted, sweet pecans baked in a rich butterscotch custard
British Caribbean05/10
D P R d
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30/51
Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
Chocolate Bread PuddingDense bread pudding, drizzled with rich Belgian chocolate
Traditional English TrifleSherry-soaked sponge cake layered with fruit cocktail,
custard, almonds and whipped cream
Pecan Butterscotch Tart (v)Toasted, sweet pecans baked in a rich butterscotch custard
Low-fat Poached PeachesPoached in brandied red wine, served with low-fat
cinnamon crme anglaise
Sugar-free Pineapple
Upside Down Cake
Dense, moist cake with pineapple. Served withsugar-free vanilla ice cream
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
British Caribbean05/10
British Caribbean05/10
White Wines
296 Conundrum, California 10 49
651 Louis Jadot, Chardonnay, Meursault, France 75
337 Petaluma Winery, Chardonnay,
Adelaide Hills, Australia 58
208 Selbach-Oster, Riesling, Sptlese, Mosel, Germany 49
Red Wines
726 LEcole No. 41, Syrah, Seven Hills Vineyard,
Walla Walla, Washington 67
669 Chateau Ste. Michelle, Merlot, Indian Wells
Vineyard, Columbia Valley, Washington 47
S
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Starters
In keeping with todays increased nutritional awareness,
VitalitySM
offers a balanced 3-course menu under 800 calories
Alternative Selections
Salad of Watermelon ( v)
Toasted pine nuts and creamy feta cheeseadd texture and complement the melon
Duck Salad
Smoky slices of duck breast are served over slightly bittermesclun greens and dressed with orange-walnut vinaigrette
Breaded Shrimp
Lightly fried and served with Asian slawand tangy lime-cilantro aioli
Cream of Vidalia Onion Soup (v)
This creamy soup is full of onions
and garnished with garlic croutons
Beef Broth
Rich broth garnished with brisket, vermicelli noodlesand chopped chives
Chilled Sweet Red Pepper Soup (v)
Velvety soup nished with sprigs of thyme
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
Iceberg Wedge ( v)
Crisp iceberg lettuce with tomatoand sweet onion slices
D1 Caribbean05/10
Salad of Watermelon (v)
Toasted pine nuts and creamy feta cheeseadd texture and complement the melon. 116 Calories
Chicken Piccata
Golden pan-sauted chicken breast served with a tangylemon-caper white wine sauce, rice and seasonal vegetables. 438 Calories
Sugar-free Lime Basil ParfaitBasil and lime-infused, creamy, frozen mousse
served with a berry salad. 119 Calories
D1 Caribbean05/10
Farfalle with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic,
simmered and tossed with al dente pasta
Filet of Atlantic CodBroiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
C
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Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian Selection
Farfalle Puttanesca
Bow tie pasta in a classic sauce of tomatoes, onions, garlic,capers and anchovies
495 Wolf Blass, Merlot, Yellow Label, South Australia
Pan-fried SalmonWrapped in crisp rice paper and served with sweet and spicy sake essence
652 La Crema, Chardonnay, California
Chicken Piccata ( )Golden pan-sauted chicken breast served with a tangy
lemon-caper white wine sauce, rice and seasonal vegetables
288 Feudi di San Gregorio, Greco di Tufo, Italy
Bermuda Onion and Potato Tart (v)Atop a ragot of sweet bell peppers and plum tomatoes
and drizzled with balsamic glaze
698 dArenberg, The Stump Jump White, Adelaide, Australia
Mattar Curry (v)Peas and runner bean curry served with fragrant basmati rice,
pappadams and tangy raita
713 S. A. Prm, Riesling, Germany
D1 Caribbean05/10
Breaded ShrimpLightly fried and served with Asian slaw and tangy lime-cilantro aioli
Osso Buco Gremolada
Veal shanks braised with spring vegetables in rich wine-tomato sauce,served with creamy polenta and string beans
686 Familia Rutini, Malbec, Argentina
Strawberry NapoleonCrispy layers of puff pastry lled with thick vanilla pastry cream
and drizzled with strawberry coulis laced with Grand Marnier
D P i i R d i
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Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
D1 Caribbean05/10
D1 Caribbean05/10
Strawberry NapoleonCrispy layers of puff pastry lled with thick vanilla pastry cream
and drizzled with strawberry coulis laced with Grand Marnier
Chocolate Marquise
A dense, satiny chocolate-and-cream pudding served chilledwith raspberry sauce
Irish Cheesecake (v)Dense cake drizzled with Baileys Irish Cream liqueur
Low-fat Peach CobblerSpiced cinnamon peaches, topped with brown sugar
and buttery crumbs, then baked until golden
Sugar-free Lime Basil ParfaitBasil and lime-infused, creamy, frozen mousse
served with a berry salad
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
LatteCaf Mocha
White Wines
652 La Crema, Chardonnay, Russian River, California 59
698 dArenberg, The Stump Jump White,
Adelaide, Australia 35
713 S. A. Prm, Riesling, Kabinett, Prm Blue,
Mosel, Germany 45
288 Feudi di San Gregorio, Greco di Tufo, Italy 52
Red Wines
686 Familia Rutini, Malbec, Felipe Rutini,
Mendoza, Argentina 42
495 Wolf Blass, Merlot, Yellow Label, South Australia 35
S
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Starters
In keeping with todays increased nutritional awareness,
VitalitySM
offers a balanced 3-course menu under 800 calories
Alternative Selections
Thai-style Chicken Salad
Tender chicken strips avored with green curry and coconutand tossed with glass noodles, over crisp greens
Shrimp Cocktail
Served chilled with spicy-sweet Royal cocktail sauce
Mediterranean Spinach Pie (v)
Delicate puff pastry lled with sauted spinach,sweet sun-dried tomatoes and tangy feta cheese
in a creamy bchamel sauce
Split Pea Soup
Thick soup garnished with focaccia croutons
Andalusian-style Consomm (v)
Light vegetable broth with eggplant, mushrooms,tomatoes and orzo pasta
Chilled Carrot and Apple Soup ( v)
The perfect combination; nished with fresh basil
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
Baby Potato Salad
Tender potatoes with chopped gherkins in ashallot-bacon vinaigrette
D3 Caribbean05/10
Chilled Carrot and Apple Soup (v)
The perfect combination. Finished with fresh basil. 92 Calories
Polenta Pyramid (v)
Grilled feta polenta with roasted, marinated vegetables, drizzledwith extra virgin olive oil and sweet balsamic vinegar. 367 Calories
Low-fat Roasted Bosc Pears
Caramelized pears with a spiked cherry glaze. 185 Calories
D3 Caribbean05/10
Linguini with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic,
simmered and tossed with al dente pasta
Filet of Atlantic Salmon
Broiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Ch f S M
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Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian Selection
Scallop LinguiniDainty bay scallops and al dente pasta tossed with plum tomatoes,
olives, garlic and fragrant chopped basil654 Hess, Chardonnay, Suskol Vineyard, California
Baked Sea BassFlaky let served with sauted potatoes, spinach,
cherry tomatoes and crispy onion
262 Domaine William Fvre, Chardonnay, France
Slow-roasted Center Cut Pork LoinSlices of pork served with thyme potatoes, braised cabbage
and sweet apple chutney
690 Ca Marcanda, Toscana, Promis, Italy
Polenta Pyramid ( v)Grilled feta polenta with roasted, marinated vegetables, drizzled
with extra virgin olive oil and sweet balsamic vinegar
711 Via Cono Sur, Pinot Noir, Chile
Navaratna Curry (v)Indian paneer cheese with cauliower, potatoes, green peas and curry;
served with fragrant basmati rice, pappadams and tangy raita
278 Yalumba, Reisling, Australia
D3 Caribbean05/10
Shrimp CocktailServed chilled with spicy-sweet Royal cocktail sauce
Steak Diane
Grilled Black Angus sirloin with a brandy sauce and meaty mushrooms635 Hess Collection, Cabernet Sauvignon, California
Kahla Crme BrleCreamy coffee liqueur custard, topped with crispy,
caramelized brown sugar
D t P i i R d ti
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Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
D3 Caribbean05/10
D3 Caribbean05/10
Gteau CardinalWhite chocolate mousse cake
swirled with raspberries
Berry Cobbler (v)
Assorted berries and brown sugar topped withbuttery crumbs then baked until golden
Kahla Crme BrleCreamy coffee liqueur custard, topped with crispy,
caramelized brown sugar
Low-fat Roasted Bosc Pears ( )Caramelized pears with a spiked cherry glaze
Sugar-free Almond TorteRich almond cake served with blueberry sauce
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
White Wines
654 Hess, Chardonnay, Suskol Vineyard,
Napa, California 42
278 Yalumba, Riesling, The Y Series, Australia 35
262 Domaine William Fvre, Chardonnay, Chablis,
Premier Cru, Montmains, Burgundy, France 67
Red Wines
635 Hess Collection, Cabernet Sauvignon,
Mt. Veeder, California 42
690 Ca Marcanda, Toscana, Promis, Italy 79
711 Via Cono Sur, Pinot Noir, Vision, Colchagua
Valley, Chile 35
St t
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Starters
In keeping with todays increased nutritional awareness,
VitalitySM
offers a balanced 3-course menu under 800 calories
Alternative Selections
Paupiette of Roast Beef
Thin slices of chilled roast beef lled with herb-garlic cream cheese
Tuna Spread
Crunchy celery, chopped egg, and sweet red onion and tuna shin light mayonnaise; served with garlic crostini
Grilled Goat Cheese Polenta (v)Creamy polenta grilled until golden brown andserved with a tomato and white bean tapenade
Cream of Potato Soup
Rich soup garnished with crispy bacon
Manhattan Clam Chowder
Traditional tomato-based soup loaded with vegetablesand clams; served with oyster crackers
Chilled Tropical Mango Soup ( v)
Sweet mango pure, garnished with toasted coconut
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
D5 Caribbean05/10
Manhattan Clam Chowder
Traditional tomato-based soup loaded with vegetablesand clams; served with oyster crackers. 160 Calories
Beef Stir-fry
Tender beef with shiitake mushrooms, bamboo shoots, baby cornand crunchy water chestnuts. Served with scallion fried rice. 341 Calories
Sugar-free Spanish Rice PuddingTender rice kernels in sweet cinnamon-orange cream. 223 Calories
D5 Caribbean05/10
Tagliatelle with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic, simmered and
tossed with al dente pasta
Filet of Atlantic Salmon
Broiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Ch f Si M
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Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian Selection
Pesto Tagliatelle (v)Tossed with sweet sun-dried tomatoes, onion, crimini mushrooms and rich pesto
216 Domaine Denis Gaudry, Sauvignon Blanc, France
Chicken Cordon BleuChicken breast stuffed with smoky ham and cheese served
with steak fries, baby carrots and broccoli
522 MontGras, Merlot, Colchagua, Chile
Beef Stir-fry ( )Tender beef with shiitake mushrooms, bamboo shoots, baby corn
and crunchy water chestnuts. Served with scallion fried rice
449 Penfolds, Cabernet Sauvignon, South AustraliaZucchini Piccata (v)
Egg battered zucchini, fried golden and servedwith buttered pasta, plum tomatoes and pesto
657 Devils Lair, Chardonnay, Australia
Vegetable Bhoona (v)Mixed vegetable curry served with fragrant basmati rice,
pappadams and tangy raita
712 S. A. Prm, Reisling, Sptlese, Germany
Grilled Goat Cheese Polenta (v)Creamy polenta grilled until golden brown and served with a
tomato and white bean tapenade
Surf and TurfBroiled lobster tail and a juicy grilled let of beef
638 Chteau Coufran, Bordeaux, Merlot, France
Hazelnut SoufflAiry egg white and hazelnut pastry cream dessert served with Frangelico sauce
D5 Caribbean05/10
D ss rts P iri R d ti s
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Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
Hazelnut SoufflAiry egg white and hazelnut pastry cream
dessert served with Frangelico sauce
Strawberry Romanov ( v)Vanilla ice cream topped with Grand Marnier-marinated
strawberries and whipped cream
Boston Cream PieSponge cake lled with vanilla-rum custard
and glazed with chocolate
Low-fat Frozen HazelnutParfaitLoaded with nuts, this frozen dessert is
served with espresso sauce
Sugar-free Spanish Rice PuddingTender rice kernels in sweet cinnamon-orange cream
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
LatteCaf Mocha
D5 Caribbean05/10
D5 Caribbean05/10
White Wines
657 Devils Lair, Chardonnay, Margaret River, Australia 53
712 S. A. Prm, Reisling, Sptlese,
Graacher Himmelreich, Mosel, Germany 62
216 Domaine Denis Gaudry, Sauvignon Blanc,Pouilly-Fum, Loire, France 49
Red Wines
638 Chteau Coufran, Bordeaux, Merlot,
Haut-Mdoc, France 65
449 Penfolds, Cabernet Sauvignon, Thomas Hyland,
South Australia 11 45
522 MontGras, Merlot, Colchagua, Chile 35
St rt rs
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Starters
In keeping with todays increased nutritional awareness,
VitalitySM
offers a balanced 3-course menu under 800 calories
Alternative Selections
Onion Focaccia (v)
Soft Italian-style bread avored with sweet onion bitsand served with herbed cream cheese and crudits
Shrimp Ceviche ( )
Sliced shrimp in a cilantro-lemon marinade with carrots,orange segments and crunchy fennel
Vegetable Samosa (v)Curry-avored vegetables in a traditional Indian pastry,
fried and served with mango chutney
Cream of Cauliflower Soup (v)
Velvety soup garnished with paprika croutons
Beef Consomm Royale
Garnished with trufe royale custardand chopped chives
Chilled Blueberry and Yogurt Soup
Refreshing soup garnished with freshly chopped mint
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
Boston Lettuce ( v)
Delicate greens tossed with chopped eggs andre-roasted red bell peppers
D6 Caribbean05/10
Shrimp Ceviche
Sliced shrimp in a cilantro-lemon marinade with carrots,orange segments and crunchy fennel. 134 Calories
Vegetable Pad Thai (v)
Oriental-style stir-fried vegetables with rice noodlesand mouth-watering peanut sauce. 343 Calories
Sugar-free Guava NapoleonPuff pastry layered with vanilla pastry cream
and tangy guava lling. 292 Calories
D6 Caribbean05/10
Papardelle with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic, simmered and
tossed with al dente pasta
Filet of Atlantic Salmon
Broiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Ch f Si t M
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Chefs Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian Selection
Pappardelle and Fresh PeasAl dente pasta and sweet peas tossed in creamy sauce
and topped with fried prosciutto708 Giant Steps, Pinot Noir, Australia
Buttermilk Fried ChickenAn all time favorite! Served with chicken gravy,
buttery mashed potatoes and roasted corn
532 Secco-Bertani, Valpolicella-Valpantena, Italy
Black Angus Sirloin Steak OscarJuicy steak, topped with sweet crab meat,decadent Barnaise and asparagus spears
688 Concha y Toro, Cabernet Sauvignon/Syrah, Chile
Vegetable Pad Thai ( v)
Oriental-style stir-fried vegetables with rice noodlesand mouth-watering peanut sauce
697 Fairview, Chenin Blanc, Darling, South Africa
Vegetable Madras (v)Mixed vegetables cooked in Madras curry gravy served with fragrant
basmati rice, pappadams and tangy raita
267 Rmy Pannier, Vouvray, France
Onion Focaccia (v)Soft Italian-style bread avored with sweet onion bits
and served with herbed cream cheese and crudits
Thai-style ShrimpGinger and lemongrass avored shrimp served with stir-fried vegetables
321 MontGras, Sauvignon Blanc, Central Valley, Chile
Coconut ParfaitCoconut ice cream layered with rich whipped cream
and served with mango sauce
D6 Caribbean05/10
Desserts Pairing Recommendations
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Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
Cappuccino Layer CakeChocolate and coffee-avored cake topped
with creamy fudge icing
Passion Fruit Meringue Tart ( v)
Passion fruit custard with a raspberry glaze, topped with meringue
Coconut ParfaitCoconut ice cream layered with rich whipped cream
and served with mango sauce
Low-fat Summer PuddingCreamy berry pudding served with marinated berries
Sugar-free Guava NapoleonPuff pastry layered with vanilla pastry cream
and tangy guava lling
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
D6 Caribbean05/10
D6 Caribbean05/10
White Wines
697 Fairview, Chenin Blanc, Darling, South Africa 35
267 Rmy Pannier, Vouvray, France 39
321 MontGras, Sauvignon Blanc, Central Valley, Chile 35
Red Wines
708 Giant Steps, Pinot Noir, Yarra Valley, Australia 57
688 Concha y Toro, Cabernet Sauvignon/Syrah,
Casillero del Diablo Privada, Maipo,
Reserva, Chile 39
532 Secco-Bertani, Valpolicella-Valpantena, Italy 49
Starters
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Starters
In keeping with todays increased nutritional awareness,
VitalitySM
offers a balanced 3-course menu under 800 calories
Alternative Selections
Mozzarella Salad (v)
Fresh mozzarella presented on peppery arugulawith sweet tomato-basil salsa
Melon Prosciutto ( )
Classic Mediterranean dish of sweet,seasonal melon with dry-cured Italian ham
Scallop and Mussel GratinScented with Pernod, nished with ne herbs and garlic butter,
and served with baked country ute
Bouillabaisse
French inspired seafood soup with vegetablesand garlic crostini
Tuscan White Bean Soup
A creamy, rustic soup with pancetta,tomatoes and spring onion
Vichyssoise (v)
Classic, chilled cream of potato and leek soup,garnished with chopped chives
Caesar SaladSimple and classic; crisp romaine lettuce with
shaved Parmesan and herbed croutons
Mesclun and Fennel Salad ( v)
Seasonal greens, crisp fennel, sweet corn,tomato and cucumbers
Med1 Caribbean05/10
Mozzarella Salad (v)
Fresh mozzarella presented on peppery arugulawith sweet tomato-basil salsa. 184 Calories
Vegetable Paella (v)
Golden saffron rice with tomatoes, onions, bell peppersand asparagus tips. Garnished with black olives
and chopped scallions. 414 Calories
Sugar-free Chocolate Panna Cotta
Rich chocolate cream served with minted strawberries. 137 Calories
Med1 Caribbean05/10
Penne with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic, simmered and
tossed with al dente pasta
Filet of Atlantic Salmon
Broiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Ch fs Si t r M
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Chef s Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian Selection
Ravioli Mare MonteTender pillows of pasta lled with cheese and nestled in a rich
crab and mushroom sauce694 Planeta, Bianco, Sicilia, La Segreta, Italy
Baked PerchButtery sh served with sauted spinach, balsamic and Parmesan roasted
potatoes and a luscious lemon sauce
662 Buena Vista, Chardonnay, California
Royal SirloinFlavorful sirloin atop a medley of baked eggplant, zucchini and mixed vegetables.
Garnished with Sicilian onion and a colorful pepper-olive salsa
665 Craggy Range, Meritage, New Zealand
Vegetable Paella ( v)
Golden saffron rice with tomatoes, onions, bell peppers
and asparagus tips. Garnished with black olives and chopped scallions
695 Paco & Lola, Albario, Rias Baixas, Spain
Maharani Dal (v)Queens lentils, cumin seeds and double-cream curry served with
fragrant basmati rice, pappadams and tangy raita
709 Estancia, Pinot Noir, California
Tuscan White Bean SoupA creamy, rustic soup with pancetta, tomatoes and spring onion
Coq au VinPlump pieces of chicken braised in red wine with mushrooms, bacon andcaramelized baby onions; served with grilled polenta and crispy pancetta
672 Barons de Rothschild - Late, Merlot, Bordeaux, France
Chocolate Hazelnut Truffle Tart (v)Dark chocolate-hazelnut tart served with vanilla ice cream
Med1 Caribbean05/10
Desserts Pairing Recommendations
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45/51
Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorful
cut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
Cream CatalanClassical orange perfumed custard
under a sugar crust
Spanish Orange-almond Cake ( )
Moist cake scented with sweet anise syrup
Chocolate Hazelnut Truffle Tart (v)Dark chocolate-hazelnut tart served
with vanilla ice cream
Low-fat French Apple FlanTart apples, avored with cinnamon, then baked on a crispy
layer of pastry and served with vanilla ice cream
Sugar-free Chocolate Panna CottaRich chocolate cream served with minted strawberries
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Cappuccino
Latte
Caf Mocha
Med1 Caribbean05/10
Med1 Caribbean05/10
White Wines
694 Planeta, Bianco, Sicilia, La Segreta, Italy 39
662 Buena Vista, Chardonnay, Carneros, California 45
695 Paco & Lola, Albario, Rias Baixas, Spain 10 45
Red Wines
665 Craggy Range, Meritage, Te Kahu Gimblett
Gravels Vineyard, Hawkes Bay, New Zealand 49
672 Barons de Rothschild - Late, Merlot, Bordeaux,
Rserve Spciale, France 35
709 Estancia, Pinot Noir, Pinnacles Ranches,
Monterey, California 9 39
Starters
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Starters
In keeping with todays increased nutritional awareness,
VitalitySM
offers a balanced 3-course menu under 800 calories
Alternative Selections
Vitello Tonnato
Thinly sliced, chilled veal in creamy tuna sauce, garnished withslightly bitter radicchio and Belgium endive
Mediterranean Seafood Salad
Pieces of octopus, shrimp, onions, sweet bell peppers andKalamata olives tossed in a citrus vinaigrette and nished with oregano
Calamari FrittiTender calamari, lightly dusted with seasoned our and fried;
served with garlic aioli
Yellow Lentil Soup (v)
Golden lentils combined with sweet sun-dried tomatoes
Creamy Chicken Soup
Velvety soup with roasted sweet corn and delicate chervil
Gazpacho ( v)
Chilled soup of ripe tomatoes, sweet bell peppers,onions, celery, cucumbers and lemon juice,
garnished with garlic croutons
Caesar Salad
Simple and classic; crisp romaine lettuce withshaved Parmesan and herbed croutons
Greek Beefsteak Tomato Salad ( v)
Slices of tomato with peppery watercress, feta cheeseand tangy lemon vinaigrette
Med2 Caribbean05/10
Greek Beefsteak Tomato Salad (v)
Slices of tomato with peppery watercress, feta cheeseand tangy lemon vinaigrette. 166 Calories
Pork Medallions
Roasted pumpkin, tender asparagus, fresh spinachand a lemon-caper sauce balance this dish. 358 Calories
Sugar-free Semolina and Coconut CakeTraditional Eastern Mediterranean cake,
moist and full of coconut avor. 274 Calories
Med2 Caribbean05/10
Conchiglie with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic, simmered and
tossed with al dente pasta
Filet of Atlantic Salmon
Broiled sh let served with Chefs choice of vegetables
Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary and served
with assorted vegetables
Black Angus Top SirloinGrilled to order, topped with herb butter and served
with garden vegetables
Chefs Signature Menu
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47/51
Chef s Signature MenuWith inspiration and the nest ingredients, our chef has created this
Signature Menu for your dining pleasure
Main Courses
Accompaniments:Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day
(V) - Vegetarian Selection
Spaghetti Matriciana Style
Al dente pasta tossed in rich onion, bacon and tomato cont705 Spy Valley, Pinot Noir, New Zealand
Pork Medallions ( )
Roasted pumpkin, tender asparagus, fresh spinach
and a lemon-caper sauce balance this dish
670 Charles Krug, Merlot, California
Lamb ChopsSimply grilled and served with garlicky ratatouille,
green beans and a rosemary reduction
680 Michele Chiarlo, Barbera dAsti, Le Orme, Superiore, Italy
Ricotta and Spinach Quiche (v)Creamy ricotta, fresh spinach and rich custard baked in a aky crust;
served with asparagus, arugula and marinated cherry tomatoes
343 Kim Crawford, Sauvignon Blanc, New Zealand
Lobhia (v)Spicy black-eyed pea curry served with fragrant basmati rice,
pappadams and tangy raita
296 Conundrum, California
Mediterranean Seafood SaladPieces of octopus, shrimp, onions, sweet bell peppers and Kalamata olives
tossed in a citrus vinaigrette and nished with oregano
Oven-baked Sea Bream
Roasted fennel, potatoes and garden vegetablescomplemented by a sun-dried tomato emulsion
219 Chalk Hill, Sauvignon Blanc, California
Caramel FlanCreamy, baked egg custard with rich caramel sauce
Med2 Caribbean05/10
Desserts Pairing Recommendations
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Desserts Pairing RecommendationsBottleGlass
Espresso Beverages
All our desserts are prepared daily in our pastry shop
Royal Caribbean International exclusively serves espresso and fresh brewed coffee from Seattles Best Coffee
Available in regular or decaffeinated
All Espresso Beverages are available at current bar pricing.Your check may reect an additional tax for certain ports or itineraries.
Featuring a special selection from Chops Grille Menu*
Filet Mignon - $14.95
10 ounces of a thick and flavorfulcut from the tenderloin
Served with your choice of mashed potatoes or baked potato,green asparagus or vegetable of the day
*Enjoy Chops Grille, Royal Caribbean Internationals classic s teakhouse,
available on select ships
Caramel Flan ( v)Creamy, baked egg custard with rich caramel sauce
Baklava (v)Mixed nuts baked between paper-thin layers of crispy phyllo
dough and drizzled with rose water and honey syrup
Chocolate SensationRich chocolate cake layered with passion fruit crme brle
Low-fat Spiced Zucchini-
yogurt CakeWith summer stone fruit compote
Sugar-free Semolina
and Coconut CakeTraditional Eastern Mediterranean cake,
moist and full of coconut avor
Ice Cream, Sugar-free Ice Cream
and Sherbet Selections
Espresso
Recommended