Carnival refreshes menus and brings back baked Alaska

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The classic baked Alaska has returned to Carnival dining rooms.
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Carnival Cruise Line has revamped menus at a number of its dining spots, and baked Alaska has been reintroduced across the fleet with fanfare.

Menus at steakhouses, the Cucina del Capitano Italian restaurant, delis and the main dining room’s breakfast have undergone changes. Carnival said the new items reflect “lighter ingredients, updated preparation techniques and exquisite presentation to keep pace with changing palates.”
Baked Alaska, the flambeed meringue-topped cake-and-ice-cream dessert, returns after an absence from the fleet for several years. Uniformed waiters parade it around the dining room before service.
At Carnival’s steakhouses, new menus on three ships (four more will get the new menus by early next year) feature appetizers such as risotto with crab, mushroom and brown butter; and iced and smoked fresh oysters with apple mignonette. The main courses include the highest-grade Wagyu steak plus non-beef fare such as farmhouse chicken and pan-seared Dover sole.
Carnival has revamped its deli sandwich menu. One option is the Reuben.
Carnival has revamped its deli sandwich menu. One option is the Reuben.
A revamped menu at Cucina del Capitano reflects the different culinary regions in Italy, with dishes like risotto milanese with saffron and parmesan cheese; potato-crusted branzino with tomatoes, stewed chickpeas and salmoriglio; pork chop with fennel pollen, shallots and crispy sage; and beef short ribs with porcini mushrooms, salsa verde and tomato bruschetta. House-made burrata (a creamy fresh mozzerella) has been added to the menu.
The new menus are available on the Carnival Magic, Carnival Vista and Carnival Breeze. Next month, the Carnival Sunshine is expected to feature Cucina del Capitano’s new menu.
Carnival’s 24-hour pizzerias are being rebranded to Pizzeria del Capitano, featuring five different thin-crust pies.
Delis have “undergone a dramatic change,” Carnival said, with seven sandwiches from which to choose, including the classic Cuban, classic Reuben, meatball and buffalo chicken.
In the main dining rooms, breakfast menus have been revamped. They now offer options like avocado toast and a “broken egg sandwich” with fried eggs, bacon, cheddar, greens and hash browns. The “breakfast bowl” features kale, spinach, faro wheat berries, sesame seeds, feta cheese, raspberries and a sunny side up egg. The “breakfast board” has a soft-boiled egg, house-made yogurt, seasonal jam, baby lettuce salad, pastrami and grilled sour dough bread.
A new “breakfast express” — serving items like eggs, bacon, sausage, pastries and juice in 25 minutes or less — is available on port days.
New breakfast items are expected to be available fleet-wide by mid-2018. They are currently offered on 12 ships.
Carnival said the Seafood Shack aboard Carnival Vista has proven to be a popular dining option, and it has been expanded to another nine ships.

CEVAP VER

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