The culinary offerings among cruise lines bring a wide variety of choices to travelers.  As ships sail to destinations around the world, menus often change a bit to include fresh, local ingredients.  Talented chefs have come from shore to lend a hand in the process too.  As part of an ongoing effort to keep its culinary offerings fresh and exciting, Carnival Cruise Line is revamping the menus for several of its specialty dining venues and reintroducing Baked Alaska across the fleet.

Breakfast, Lunch, And Dinner
The menus for Carnival’s steakhouses, Cucina del Capitano family-style Italian restaurants, and delis, as well as main dining room breakfast offerings, have undergone a transformation with a variety of tantalizing new items reflecting lighter ingredients, updated preparation techniques and exquisite presentation to keep pace with changing palates.

Baked Alaska is also being reintroduced after several years with uniformed waiters performing the time-honored tradition of parading the tasty confection throughout the dining room prior to service.

Updated Steakhouse Menu
New menu items complement a selection of USDA prime steaks, including new items such as an A-5 Wagyu steak and lighter fare like Farmhouse Chicken with Roasted Honey Vinegar and Dover Sole Pan-Seared with Lemon Potato-Mousseline and Shallot Emulsion.  Four additional ships are expected to get the new menus by early next year.

Other menu items include:

• Iced and Smoked Fresh Oysters with Apple Mignonette;
• Tuna Tartare with Yuzu Sphere and Avocado “Leche de Tiger”;
• Risotto with Crab, Mushroom and Brown Butter,
• Heritage Berkshire Pork Belly with Apple Walnut Preserve.
• These complement a selection of USDA prime steaks, including new items such as an A-5 Wagyu steak and lighter fare like Farmhouse Chicken with Roasted Honey Vinegar and Dover Sole Pan-Seared with Lemon Potato-Mousseline and Shallot Emulsion.  Four additional ships are expected to get the new menus by early next year.

 

 

New At Cucina del Capitano
The new menu for Cucina del Capitano reflects the diversity of Italy’s culinary regions, with dishes like

• Branzino Al Forno in Crosta Dorata with tomatoes, stewed chickpeas, salmoriglio and mushroom bark, along with
• Risotto Milanese with saffron and Parmesan cheese, 
• Grande Braciola Di Maiale – a tomahawk pork chop with fennel pollen, shallots and crispy sage 
• Costina Di Manzo Con Porcini with salsa verde and young tomato bruschetta.   

House-made burrata (mozzarella and cream) has been added to menus as well, with classic Italian favorites like chicken Parmesan, meatballs and fried calamari also available.   

Breakfast Evolves
Breakfast menus in the main dining rooms are just as varied with delicious options such as

• Avocado Toast
• Breakfast Bowl featuring kale, spinach, faro wheat berries, sesame seeds, feta cheese, raspberries and a sunny side up egg; and fresh-baked Broccoli and Cheddar Egg Frittata.
• Broken Egg Sandwich served panini-style with fried eggs, bacon, cheddar, greens and hash browns;
• Breakfast Board is a soft boiled egg, house-made yogurt, seasonal jam, baby lettuce salad, pastrami, and grilled sour dough bread.
• Breakfast Express is available on port days featuring orange juice, eggs, hickory-smoked bacon or sausage and pastries, all “in and out” within 25 minutes.

An assortment of traditional breakfast favorites such as French toast, pancakes and cereals is also offered.   Thus far, 12 ships feature the popular new breakfast items with the balance of the fleet expected to receive the new menus by mid-2018.

Deli Upgrade
The line’s popular delis have an updated design and new choices including seven sandwiches such as meatball, buffalo chicken, and The Cubano with roasted pork, ham, pickles, mustard and Swiss cheese, along with Southwest chicken, falafel and turkey wraps.  Diners can enjoy a sweet finish to their meal with a Salted Chocolate Chip Cookie baked fresh every morning.

Pizza, Pizza, Pizza
Carnival is also re-branding its 24-hour pizzerias to Pizzeria del Capitano offering five kinds of hand-tossed, thin-crusted pies – from Margherita and pepperoni to artisan-style quattro formaggio, mushroom, and prosciutto.   The re-branded delis and pizzerias will be incorporated into additional vessels during scheduled dry docks.

More Seafood Shacks
With the popularity of Seafood Shack which debuted on Carnival Vista last year and offering lobster rolls, fried clams, chowder and other New England-inspired fare, the concept has been expanded to nine additional ships.

And I said all that without mentioning Guy Fieri one time.