Carnival Cruise Line continues to evolve; revamping the menus for several of its specialty dining venues and reintroducing Baked Alaska across the fleet.  From steakhouses to delis, breakfast to late night snack, only a few items in the culinary program have not changed.  Carnival menu offerings have undergone what might be thought of as a normal and customary adjustment.  As time goes on, tastes change.  Makes sense, right?  Yes, to a point, but there is more going on here.

New Carnival Culinary reflecting lighter ingredients, updated preparation techniques and exquisite presentation in an effort to keep pace with changing palates.  Baked Alaska is being reintroduced after being absent for several years as with uniformed waiters perform the time-honored tradition of parading the tasty confection throughout the dining room prior to service.  Put a pin in that thought for a moment, we’ll be coming back to Baked Alaska shortly.  Now, let’s look what is rolling out right now through the Carnival fleet.

 

Updated Steakhouse Menus offer new appetizers such to complement a strong selection of USDA prime steaks, chicken and seafood:

• 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, and
• Heritage Berkshire Pork Belly with Apple Walnut Preserve.

New Cucina del Capitano menus reflect the diversity of Italy’s culinary regions.  Now, Carnival is taking a page from other made-on-the-ship items that have proved so very popular.  House-made burrata – an Italian favorite made with mozzarella and cream and distinguished by its rich buttery flavor – has been added to menus as well, with classic Italian favorites like chicken Parmesan, meatballs and fried calamari also available.

Breakfast menus in the main dining rooms are just as varied with delicious options such as avocado toast; a 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.  There’s also a Broken Egg Sandwich served panini-style with fried eggs, bacon, cheddar, greens and hash browns; and a “Breakfast Board” with a soft boiled egg, house-made yogurt, seasonal jam, baby lettuce salad, pastrami, and grilled sour dough bread.   For those on the go, a new “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.

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Deli Upgrades are bringing 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.

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Pizzeria del Capitano is 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.

The 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.

Ok so back to Baked Alaska, the time-honored classic cruise ship dessert.  It’s back on Carnival Cruise Line after being gone off the menu for several years, begging the question: Why?

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After all this time, why bring back Baked Alaska?  The answer is rather simple but speaks volumes: We asked for it. Significant here: Carnival listened.  Cruise travelers ask for all sorts of things, some of which are a bad idea. Bringing candles, electric irons and other things that can ignite and do bad things to cruise travelers and ships come to mind.  Baked Alaska: harmless.  More significantly, made on board, this menu item is actually rather inexpensive to make, it just takes time.

Step back to our Carnival Paradise Cuba sailing not long ago, another interesting move by Carnival brought our stateroom steward to our door on day one with a different sort of menu.  This one asked when we would like to have our cabin needs attended to.  Brilliant.  Those who like to sleep in did not check the morning service box, might have chosen evening service or done like I did, telling my steward “just open the door and throw in some towels every few days”.  This is customizing the experience in a meaningful way that ALSO not only costs the cruise line $0 but gives crew more time to do other things.

Smart, sustainable moves with better odds of being there the next time and still relevant when we sail are being made by other cruise lines as well.   Big ship fans can thank the world of small ship sailing for some of that.  As nests become empty, mommy and daddy bird want something different that is more focused on their interests exclusively, as opposed to the family travel experience that served them so well in the past.

Learn More about Carnival Cruise Line by visiting Carnival.com. For reservations, contact any travel agent or call 1-800-CARNIVAL.  Here’s a look at those updated menus as well:

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Menu Item Photos: Carnival Cruise Line