RCCL Menu May 3rd _English

8/13/2019 RCCL Menu May 3rd _English

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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


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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 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


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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

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


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Main Courses


(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


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


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Espresso Beverages












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



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


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Starters




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


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Main Courses


(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


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Espresso Beverages












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



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


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Starters




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



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,







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


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Main Courses


(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


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


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Espresso Beverages












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



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


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Starters




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


Seasonal Salad ( v)

With cool, crisp cucumber andsweet red bell peppers

Penne with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic,



Chicken Breast with Seasonal HerbsGrilled breast of chicken perfumed with rosemary

and served with assorted 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


14/51



Main Courses


(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


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


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Espresso Beverages












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



Espresso

CappuccinoLatte

Caf Mocha

White Wines




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


16/51

Starters




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


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






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


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Main Courses


(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


18/51


Espresso Beverages












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



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



19/51

Starters




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,







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


20/51



Main Courses


(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


21/51


Espresso Beverages












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



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


22/51

Starters


VitalitySM

offers a balanced 3-course menu under 800 calories


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


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,



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


23/51



Main Courses


(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


24/51


Espresso Beverages












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



Espresso

Cappuccino

Latte

Caf Mocha

White Wines



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


25/51

Starters


VitalitySM



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


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







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


26/51



Main Courses


(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


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


27/51


Espresso Beverages












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



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


28/51

Starters


VitalitySM



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


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


Fettuccine with Marinara Sauce (v)Fragrant sauce of tomatoes, onion and garlic, simmered and








29/51



Main Courses


(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,


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


D P R d


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Espresso Beverages












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



Espresso

Cappuccino

Latte

Caf Mocha



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


VitalitySM



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


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,







C


32/51



Main Courses



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,


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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Espresso Beverages












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



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


34/51

Starters


VitalitySM



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


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,


Filet of Atlantic Salmon

Broiled sh let served with Chefs choice of vegetables





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Main Courses



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;


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


36/51


Espresso Beverages












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



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


37/51

Starters


VitalitySM



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


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








Ch f Si M


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Main Courses



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,


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


39/51


Espresso Beverages












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



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


40/51

Starters


VitalitySM



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


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








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Main Courses



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


42/51


Espresso Beverages












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



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


Starters


43/51

Starters


VitalitySM



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



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








Ch fs Si t r M


44/51

Chef s Signature MenuWith inspiration and the nest ingredients, our chef has created this


Main Courses



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


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



45/51


Espresso Beverages












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



Espresso

Cappuccino

Latte

Caf Mocha

Med1 Caribbean05/10

Med1 Caribbean05/10

White Wines

694 Planeta, Bianco, Sicilia, La Segreta, Italy 39


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


VitalitySM



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


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








Chefs Signature Menu


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Chef s Signature MenuWith inspiration and the nest ingredients, our chef has created this


Main Courses



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,


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



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Espresso Beverages







10 ounces of a thick and flavorfulcut from the tenderloin




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



Espresso

Documents

RCCL Menu May 3rd _English