Please sir, can I have some more

Greetings cruisers

I hope you are all doing well and have started to look for your next cruise, I know this to be true, having seen so many of you already booked for next year. Great going, I only wish I had something booked to look forward to. Anyways, It has come to my attention that the choice of meal on board is lacking somewhat in options available, I hear you say  “I wish the cruise line would change their menus more often, they still have the same old options”

Well never fear, a high end cruise line has listened and added over 600 new dishes to their menu, so there should be no more complaints about boring repeated dishes available with this cruise line.

Oceania Cruises Launches New Bistro Menus

Who are these, you maybe asking yourself, well they are an American product that does things right, a cruise line that offers a smaller ship cruise experience, actually something so many of you are looking for these days, this cruise line offers a huge cruise experience within a small ship environment. Apparently their standard of food is out of this world, this is backed up by the thousands of reviews the cruise line get everyday.

So what are these 600 new dishes all about.

Lunchtime at The Bistro also offers 14 new Taste of the World selections from Cuba, Mexico, Scandinavia, Italy, Asia, Greece, France, Lebanon, Spain, Morocco, England, Philippines, the Caribbean, and India. Each Taste of the World dish offers a selection of six local or regional speciality’s that were inspired by the culinary team members’ roots and travels, and can be ordered as entrées or appetizers for sharing. Some include pickled vegetables and roasted lemongrass chicken from the Philippines, lamb kefta from Lebanon, aubergine chickpea salad from Morocco, and marinated herring with polar bread from Scandinavia.

Have a look below at just one of the menus available to order from, WOW

A P P E T I Z E R
Mixed Greens and Watercress with Radishes, Celeriac and Mustard Seed Dressing
S O U P
Clear Capon Broth with Vegetable and Chervil Brunoise
M A I N C O U R S E
*Steamed Maine Lobster on Castilla – La Mancha Saffron Rice
Our executive chefs invite you to sample a perfectly portioned gourmet tasting menu.

A P P E T I Z E R

S A L A D
Baby Spinach with Toasted Pine Nuts and Warm Bacon Dressing
M A I N C O U R S E
Duck à l’Orange with Braised Red Cabbage and Almond Potato Croquettes
D E S S E R T
Tanzanian Chocolate Cake with Molten Caramel

A P P E T I Z E R S
Sturgeon Caviar with Buckwheat Blinis and Traditional Garnish
Chilled Hudson Valley Foie Gras in Breast of Chicken with Mousseline of Celery Root and Pistachio
Strawberries with Maraschino Liqueur
Moules Marinières: Fresh Black Mussels with Shallots, White Wine and Parsley
Molten Cheese Soufflé with Chive Velouté
S O U P S
Maui Red Onion Soup with Ginger Foam
Clear Capon Broth with Vegetable and Chervil Brunoise
G A R D E N S A L A D S
Mixed Greens and Watercress with Radishes, Celeriac and Mustard Seed Dressing
Baby Spinach with Toasted Pine Nuts and Warm Bacon Dressing
Caesar Salad with Traditional Garnish
M A I N C O U R S E S
Fettuccine con Ragù di Maialino Ibérico de Bellota: Fettuccine with Ibérico de Bellota Pork Ragù
Potato Waffle with Steamed Asparagus, Black Truffle Cream and Wilted Spinach
*Fresh Red Snapper with Cherry Tomato and Zucchini Slices over Sweet Fennel Cream
*Steamed Maine Lobster on Castilla-La Mancha Saffron Rice
Duck à l’Orange with Braised Red Cabbage and Almond Potato Croquettes
* Roasted Prime Rib of Black Angus Beef with Bordelaise Sauce, Fondant Potatoes
and Vegetable Bouquetière

J A C Q U E S P É P I N S I G N A T U R E D I S H E S
*Filet de Boeuf aux Cinq Poivres: Five Peppercorn Fillet Steak with Light Brandy Sauce and Anna Potatoes
Poulet Rôti: Herb-Crusted Free-Range Rotisserie Chicken with Red Bliss Mashed Potatoes and Jus de Rôti
*Suprême de Saumon: Poached Norwegian Salmon Supreme with Rice Pilaf and Choron Sauce