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 crčme brulee, popular selections now available every
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
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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