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Royal Caribbean Enhances Culinary Options

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Royal Caribbean has redefined its onboard culinary program with an extensive multi-million dollar investment to its main dining room across the fleet.

 The investment to Royal Caribbean’s complimentary dining program focuses on an increased variety of menu options in the main dining room, including dishes infused with regional flavors reflective of the destinations of the world the line’s ships sail to; improved choices for guests with dietary restrictions; and superior presentation.

“In today's food-aware culture, the palettes of our guests have evolved and they have come to expect, not only a variety of choices, but cuisine of the highest quality made with the freshest of ingredients,” said Lisa Lutoff-Perlo, Executive Vice President, Operations, Royal Caribbean International. “In recent years, we have introduced many new specialty dining concepts and in this next evolution we are expanding the options in our main dining room with even more variety, allowing us to cater to our international guests while offering them the highest quality dining on land or at sea.”

The cruise line has revamped the menus in the main dining room with added variety and made sure to include classic favorites that guests have long enjoyed, such as aged hand-cut Manhattan steak, escargot bourguignonne, shrimp cocktail and crème brulee, popular selections now available every night.

Royal Caribbean – sailing to more than 270 destinations in 72 countries around the world – will continue to cater to its growing global clientele by adding international flavors to the dining room experience with a renewed focus on authenticity.

 All of the new menu offerings will include upgraded entrees such rack of lamb and surf & turf with new offerings like premium beef sliders and daily entrée dinner salads.

There also has been a focus on the desserts with a new “hot from the oven” blueberry peach crumble, sticky bread and butter pudding and sumptuous carrot cake.

As part of the investment the cruise line will continue to focus on training which includes a sous chef certification program with the American Culinary Federation and a new wait staff training curriculum targeting the new menus, standards training, and allergen and dietary programs.

Catering to the increasing demand of heart-healthy, gluten-free and lactose-free options for guests, Royal Caribbean also has enlisted a registered and licensed dietitian and nutrition consultant to evaluate existing menus, create new offerings for guests with dietary restrictions, and shape the cruise line’s current gluten-free and lactose-free program into a more guest-friendly experience. All low calorie, gluten-free and lactose-free options will be clearly identified with respective menu icons as well as menu selections that can be modified to fit these requirements for guests.

 The updated menu format also includes a new vegetarian symbol, which is the official symbol of the European Vegetarian Union and considered the most widely used vegetarian symbol worldwide for easy recognition.

 In addition to the new menu designations, Royal Caribbean is rolling out new daily gluten-free bread offerings, available on request in all venues, including specialty restaurants.

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