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Go back to the enewsletter Oceania Cruises is unv

first_imgGo back to the e-newsletterOceania Cruises is unveiling new dinner menus featuring a spectrum of world flavours as well as an all-new executive chef’s Food & Wine Pairing, available every evening. Another standout attraction of the menus are the new Global Cuisine dishes each evening – these are bolder and more adventurous ethnic dishes – for the traveller with a spirit for spice.“These spectacular new menus exemplify our commitment to culinary excellence and offering our guests not just the finest cuisine at sea, but diverse dining choices that surprise and delight the palate,” stated Bob Binder, president & CEO of Oceania Cruises.The ultimate in dining choiceEach evening in the Grand Dining Room, guests will be treated to more than two dozen dishes to choose from (6 appetisers, 3 soups, 4 salads, 9 main courses and 9 side dishes). Every menu incorporates imaginative vegetarian dishes along with Canyon Ranch Balanced Selections that follow the mantra for indulgent yet healthy living. All in all, the menus comprise more than 800 dishes.Not only are there more choices in the new menus but they also offer guests the ultimate in flexibility and customisation. They may choose as many, or few, courses as they wish along with their side dishes and all accompaniments which are ordered à la carte. Dinners may just as easily comprise a meal of appetisers and side dishes as they may run the menu or order one of the paired tasting menus.Hundreds of new dishes accompany old favouritesTravellers sailing for the first time with Oceania Cruises or the 50th will delight at the diversity of selections with fresh and bold flavours, in addition to classic dishes that have been favourites ashore and at sea, for years or decades.“The new Grand Dining Room dinner menus are truly the most creative and varied that you will find at sea. I’m so tremendously proud of our entire culinary team as every member had a hand in the crafting of these amazing creations,” stated Franck Garanger, corporate executive chef for Oceania Cruises.Scintillating new additions – such as herb-crusted cornish hen Diavolo, Palermo-style grilled swordfish, smoked ricotta risotto and Paul Bocuse’s Alaskan halibut Viennoise – accompany time-honoured favourites such as Jacques Pepin’s quartet of beef bourguignon, salmon supreme, steak frites, and herb-crusted rotisserie chicken. Other classics being reprised include involtini di melanzane alla parmigiana, traditional coq au vin, golden-friend wiener schnitzel and Dover sole meunière.Perfect pairings for a perfect eveningGuests looking for a more adventurous dining experience, to create a special evening or just something with a healthy bend will want to experience one of three new tasting menus. Reflecting Oceania Cruises’ globetrotting adventures, the new menus feature a Global Cuisine tasting every evening that focuses on a particular region, specific country or particular cooking style: Asia, France, Cuba, India, United States, Spain, Thailand, Morocco, Polynesia, Greece, South America and Japan. For those seeking a healthy choice, Balanced Selection offers up 4 courses of lighter offerings. The Food & Wine Pairing menu offers up 4 courses selected by master chefs that are paired with 4 wines selected by the head sommelier.These new menus are currently available on board Riviera and will be introduced aboard Sirena in May, Insignia in June, Nautica and Marina in July and Regatta in August.Cuisine, Oceania CruisesGo back to the e-newsletterlast_img

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