Oasis of the Seas Dinner Menu - September 2012

gluten free lactose free vegetarian Vitalitysm dishes reflect a lighter, healthier fare Please inform your waiter if you have any food allergies or dietary needs. Royal Caribbean International galleys are not food allergen-free environments *Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk of foodborne illness, especially if you have certain medical conditions

CELEBRATE CRAVINGSMake it an evening to truly remember with these special plates

Maine Lobster (1¼–1½ pounds) 29.95Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter

surf and turf* 37.50Maine lobster and a juicy, 10-ounce Chops Grille filet of beef

Chops GriLLe fiLet MiGnon* 14.95 10 ounces of thick and flavorful tenderloin

Includes choice of Mashed Potatoes, Baked Potato, Rice and Vegetable of the Day15% gratuity will be added

main coursessteak and spinaCh saLad Fresh spinach, plum tomatoes, fresh mushrooms, toasted sunflower seeds, sliced New York steak and ranch dressing

seafood spaGhetti

Bay scallops, crab meat, mussels and peas with a lemon-Chardonnay reduction

horseradish-Crusted fiLLet of atLantiC saLMon Celeriac-potato mash, snow peas and a lemon beurre blanc and sweet mustard drizzle

Mojo-Marinated GriLLed pork Chop Roasted sweet potatoes and broccoli with a cumin-orange-lime reduction

sLow-roasted priMe rib* Seasonal vegetables, baked potato and natural rosemary with jus

soft sheLL tortiLLas Filled with grilled vegetables and served with soy chili

classicsLinGuini poModoro Fragrant tomato, onion and garlic sauce tossed with al dente pasta

preMiuM anGus beef sLiders On a tomato brioche with steak fries and tarragon aïoli

broiLed fiLLet of atLantiC Cod

Served with chef's choice of vegetables

Marinated GriLLed ChiCken breast Natural jus and assorted vegetables

aGed hand-Cut Manhattan strip steak* Grilled to order and served with garlic-herb butter and seasonal vegetables

Day 1 • ENG • 0812 ©2012 MarkeTeam Inc

welcome Welcome to the Royal Caribbean International main dining room featuring our new and exciting menu! Each evening, enjoy a different menu of appetizers, main entrées, entrée-portion salads and desserts. Choose what you like, or consider the ‘Chef ’s Inspiration,’ a three-course dinner suggestion. You’ll also notice our ‘Classics’ menu — favorites that are available every night of your cruise.

SPECIAL DIETSOur menu includes icons for dishes that meet special dietary needs. For gluten-free and lactose-free, just ask your waiter that the dish be prepared with either option. Vegetarian dishes, as well as healthful VitalitySM program selections, are already prepared as such — no special request necessary.

chef ’s inspirationA three-course dinner suggestion

STARTERS

sMoked fish riLLettes* Delicate seafood spread of smoked salmon, mackerel, trout and sour cream, garnished with a tiger shrimp and garlic crostini

OR

spinaCh saLad Fresh spinach, plum tomatoes, sliced mushrooms and toasted sunflower seeds

MAIN COURSE

Mojo-Marinated GriLLed pork Chop Roasted sweet potatoes and broccoli with a cumin-orange-lime reduction

DESSERT

Carrot Cake

Layered with cinnamon-nutmeg cream cheese

Save up to 25% off the list price of fine wines from around the world when you purchase a multi-bottle Wine & Dine package. Enjoy your bottles whenever you like, from the main dining room to Windjammer, or in Specialty Restaurants. Single bottles and glasses of wine are also available. Ask your waiter about wine pairings and package details.

MOJOIn the Caribbean, the namesake region we’ve sailed since 1970, mojo is the cornerstone sauce and marinade for many dishes. Mojo originated in the Canary Islands and has inspired regional variations from Cuba to Puerto Rico and beyond. Most mojos include olive oil, garlic, paprika and cumin with added flavorings such as vinegar, lemon, orange or lime juice.

startersstrawberry, kiwi and pineappLe MedLey Juicy, fresh fruit drizzled with sweet-tart lime syrup

sMoked fish riLLettes* Delicate seafood spread of smoked salmon, mackerel, trout and sour cream, garnished with a tiger shrimp and garlic crostini

eGGpLant and artiChoke tart Red pepper hummus, arugula, mascarpone cheese and a port wine-shallot reduction

toasted farro and LaMb broth With root vegetables

aroMatiC asian CoConut seafood soup Shrimp, bay scallops, calamari, mussels, ginger and lime

waterMeLon puddinG Pistachio dust and mojito foam

spinaCh saLad Fresh spinach, plum tomatoes, sliced mushrooms and toasted sunflower seeds

royaL shriMp CoCktaiL Served chilled with spicy-sweet Royal cocktail sauce

esCarGots bourGuiGnonne

Tender snails drenched in melted garlic-herb butter

siMpLe and CLassiC Caesar saLad Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons







main coursesGriLLed saLMon ViGnoLe saLad Peas, artichokes, spring onions, snow peas, sugar snap peas, fresh mint, crispy prosciutto and a Dijon-lemon vinaigrette

shriMp raVioLi

Wilted spinach, creamy thyme and corn with a lobster sauce

pan-fried fiLLet of barraMundi Saffron-infused cauliflower, fondant potatoes, tomato, capers, Sultana grapes and a pine nut relish

roasted duCk Black currant sauce, sweet red cabbage and golden potato croquettes

CarVed fiLet of beef tenderLoin* Morel-crimini mushroom sauce and creamy whipped potatoes

artiChoke-fiLLed Crêpes au Gratin Fontina cheese, Piave vecchio and mascarpone cheese reduction



broiLed fiLLet of atLantiC saLMon




SAFFRONWhen saffron spice arrived in Scandinavia in the 1300s, the rare Asian ingredient was reserved as a luxury for special occasions. We consider every cruise special, so we use it beyond our Scandinavia and Russia sailings — every guest can enjoy it in our Pan-Fried Fillet of Barramundi. Derived from handpicked flowers that yield only a very small amount of the spice, saffron is often priced at rates higher than the cost of gold. But the power of its distinct flavor to enhance nearly any dish makes it truly priceless!


STARTERS

ChiLLed banana and ruM soup Tahitian vanilla cream

OR

roMan ViGnoLe saLad Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette

MAIN COURSE

pan-fried fiLLet of barraMundi Saffron-infused cauliflower, fondant potatoes, tomato, capers, Sultana grapes and a pine nut relish

DESSERT

bittersweet ChoCoLate souffLé

Light, bittersweet chocolate dessert with espresso sauce

RECOMMENDED WINES A complete wine list is available upon your request Glass Bottle

699 VioGnier, CLine, California, USA 36

698 white bLend, d’arenberG, “the stuMp juMp white,” Adelaide, Australia 35

365 rosé, torres sanGre de toro de Casta, Catalunya, Spain 30

726 syrah, L’eCoLe no. 41, “seVen hiLLs Vineyard,” Walla Walla, Washington, USA 67

685 MeritaGe, MarChesi de’ fresCobaLdi, “MorMoreto,” Toscana, Italy 89

261 sauViGnon bLanC, ferrari-Carano, fuMé bLanC, Sonoma, California, USA 11 45

STEFAN BRUEGGEMANNBorn in Altena, Germany, Chef Stefan completed his apprenticeship as a Konditor and is a graduate of the illustrious Berlin Hotel School. Stefan went on to refine his skills as a master baker and pastry chef throughout Europe, Asia and the Middle East before joining the Royal Caribbean International culinary team in 2007. Guten appetit!

startersshaVed CantaLoupe and honeydew MeLon With Midori yogurt

bay sCaLLop Gratin Melted garlic-herb butter and olive breadstick

oakwood sMoked ChiCken breast Sliced green apples, toasted walnuts and red grapes with a blue cheese and chive dressing

traditionaL Lobster bisque Enriched with cream, dry sherry and sautéed lobster pieces

doubLe-boiLed ChiCken ConsoMMé Ricotta-spinach gnocchetti

ChiLLed banana and ruM soup Tahitian vanilla cream

roMan ViGnoLe saLad Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette












main coursesChiCken Caesar Crisp romaine lettuce, shaved Parmesan cheese, herbed croutons and a five-spice, panko-crusted chicken breast

shriMp Gyoza Japanese shrimp dumplings, bok choy, oyster mushrooms, shiitake mushrooms and ponzu sauce

pan-seared fiLLet of soLe Parmesan potato and artichoke gratin, cherry tomatoes and lemon beurre blanc

roasted raCk of LaMb* Parsnip mash, white bean ragoût and a thyme reduction

VeaL sCaLoppine osCar

Crab meat, fresh asparagus, grilled plum tomato and mashed potatoes with a veal reduction

ConChiGLioni pasta Ricotta and spinach-filled pasta, tomato sauce and a pesto drizzle







SHIITAKEThe earthy, smoky flavor of the shiitake mushroom adds depth to stir-fry, soup, pasta and our own spectacular Creamed Wild Mushroom appetizer plate. Packed with protein, iron, vitamins and minerals, shiitake has long been a treasured delicacy in Asia and the South Pacific, a fascinating part of the globe sailed by Royal Caribbean ships year-round.


STARTERS

spinaCh dip Warm, creamy dip served with crispy tortilla chips

OR

seafood CeViChe Shrimp, bay scallops, lime-marinated lobster, red onions, cucumbers, dill and cilantro

MAIN COURSE

roasted raCk of LaMb* Parsnip mash, white bean ragoût and a thyme reduction

DESSERT

strawberry kiwi paVLoVa Crispy meringue, whipped cream, strawberry compote and kiwi fruit


238 Cortese, ViGne reGaLi, “prinCipessa GaVia,” Gavi, Italy 39

713 riesLinG, s.a. prüM, kabinett, “prüM bLue,” Mosel, Germany 45

216 sauViGnon bLanC, doMaine denis Gaudry, pouiLLy-fuMé, Loire, France 49

282 MaLbeC, bodeGa norton, “barreL seLeCt,” Mendoza, Argentina 9 35

680 barbera d’asti, MiCheLe ChiarLo, “Le orMe,” Superiore, Italy 39

719 sauViGnon bLanC, aLLan sCott, Marlborough, New Zealand 35

PERFECTLY AGEDThe premium, certified beef onboard owes its mouthwatering perfection to an indulgent, days-long aging process that concentrates the flavor and ups the tenderness.

startersspinaCh dip Warm, creamy dip served with crispy tortilla chips

seafood CeViChe Shrimp, bay scallops, lime-marinated lobster, red onions, cucumbers, dill and cilantro

seared beef CarpaCCio* Shaved asparagus, aged Manchego cheese, buttermilk and a Dijon mustard drizzle

new enGLand CLaM Chowder

Creamy, stew-like soup of vegetables, potatoes and clams

hot harira soup Moroccan-spiced lamb soup with chickpeas and lentils

ChiLLed ManGo and pineappLe soup Toasted shredded coconut

Garden saLad

Baby spinach, Roma tomatoes, mozzarella cheese and focaccia croutons












main coursesshriMp insaLata Mista Mixed greens, crisp zucchini, sweet red bell peppers, black olives and a grilled garlic shrimp brochette

LasaGna aL forno

Baked layers of egg pasta with beef bolognese and cream sauces

GarLiC tiGer shriMp Steamed rice, seasonal vegetables and herb butter

ChiCken MarsaLa Sautéed chicken scaloppine, Marsala-mushroom sauce, buttery mashed potatoes and fresh vegetables

GriLLed VeaL t-bone steak aL pepe Verde* Provolone-potato bake, broccoli, carrots and a green peppercorn sauce

eGGpLant parMiGiana Pan-fried, breaded eggplants, Pomodoro sauce, fresh basil and mozzarella and Parmesan cheeses







PIMIENTOFor nearly 10,000 years, the South and Central Americas have worked to perfect the chili pepper, one of the world’s oldest cultivated crops. Upon sampling his first chili in 1493, Christopher Columbus called it “pimiento,” Spanish for pepper. Their popularity surged in the years following, as seafaring traders shared chili seeds all over the world. They’re still making their way all across the sea, as we sail to 280 destinations, using chilies to enhance dishes onboard every ship.


STARTERS

ChiLLed strawberry bisque With mint foam

OR

insaLata Mista Mixed greens, crisp zucchini, sweet red bell peppers and black olives

MAIN COURSE

GarLiC tiGer shriMp Steamed rice, seasonal vegetables and herb butter

DESSERT

stiCky bread and butter puddinG

Caramel sauce and vanilla ice cream


695 aLbariño, paCo & LoLa, Rías Baixas, Spain 10 45

682 nero d’aVoLa, Mandrarossa, Sicilia, Italy 29

223 sparkLinG, doMaine Chandon, brut, “CLassiC,” California, USA 10 43

677 teMpraniLLo, bodeGas sierra, Cantabria, rioja, Crianza, Spain 45

427 Cabernet sauViGnon, seña, Aconcagua, Chile 95

724 shiraz, peter LehMann, “weiGhbridGe,” Australia 29

ALEX PERBERSCHLAGERBorn and raised in a small village in Mauerkirchen, Austria. Corporate Chef Alex Perberschlager completed his apprenticeship for bakery and pastry in Austria before starting his international career, which brought him to famous bakeries and pastry shops in Switzerland, Hong Kong, Singapore and New Zealand. He went to sea in 2003, working for a small cruise liner before joining Royal Caribbean International in 2009. Mahlzeit!

startersCaprese saLad Fresh mozzarella cheese, sun-ripened tomatoes and extra-virgin olive oil

aranCini

Golden fried rice and portabella mushroom balls, garlic spinach and Romesco sauce

antipasti* Cured Italian ham, dry sausage, boiled eggs, grilled zucchini and squash, olives and seasonal melon

CreaMy roasted GarLiC soup

With rye bread croutons

Minestrone Hearty tomato soup, mixed vegetables, pasta and Pecorino Romano cheese

ChiLLed strawberry bisque With mint foam

insaLata Mista Mixed greens, crisp zucchini, sweet red bell peppers and black olives












main coursesaruGuLa and bosC pear saLad

Walnuts, fried Camembert and cranberry dressing

oreCChiette pasta Short rib ragu with shredded Parmesan cheese

white Miso-brushed Cod fiLLet Poached with vegetables in dashi stock

surf and turf* Petit filet mignon, baked jumbo shrimp, green beans and sour cream mash with Hollandaise sauce and a red wine reduction

ChiCken Cordon bLeu

Ham- and cheese-filled breaded chicken, rice-peas pilaf, seasonal vegetables and lingonberry relish

Greek VeGetarian Moussaka Chunky tomatoes, onions, feta cheese and oregano salsa







BASILFrom the Greek word basileus, which means “king,” basil is rightly crowned the “king of herbs.” Enjoy its sweetly pungent flavor profile in the aïoli served with our celebrated crab cakes. It’s this fresh and aromatic taste that makes basil a popular, heavily cultivated herb from Europe to South America to Asia and beyond — an integral part of the menu for each of the six continents we sail.


STARTERS

Crab Cake

Meaty crab cake, corn and peppers and snow peas slaw with basil aïoli

OR

ChiLLed honeydew MeLon soup Splash of Midori liqueur and strawberry salsa

MAIN COURSE

oreCChiette pasta Short rib ragu with shredded Parmesan cheese

DESSERT

jaffa Cake

Dark chocolate and orange parfait with amaretto-lemon sponge cake

RECOMMENDED WINES A complete wine list is available upon your request Bottle

700 pinot Gris, wiLLaMette VaLLey Vineyards, Willamette Valley, Oregon, USA 42

684 Chianti rufina, MarChesi de’ fresCobaLdi, “CasteLLo di nipozzano,” Riserva, Italy 57

339 white bLend, Château La nerthe, bLanC, Châteauneuf-du-Pape, France 79

710 pinot noir, doMaine drouhin, Willamette Valley, Oregon, USA 79

725 GrenaChe, perrin & fiLs, GiGondas, “VieiLLes ViGnes,” Rhône, France 57

667 MerLot, northstar, Walla Walla, Washington, USA 85

MARCO MARRAMAFrom five-star restaurants in Europe and Australia to even the Royal Palace in Skirat, Morocco, Chef Marco refined his skills across the globe before joining the Royal Caribbean team in 2003. Born and raised in Rome, Marco took full advantage of his home city’s exceptional culinary training, completing two diplomas, including one in classic French cuisine. Buon appetito!

starterssuMMer fruit MedLey Pineapple, papaya, mango, kiwi, strawberry, coconut and pistachio yogurt

Crab Cake Meaty crab cake, corn and peppers and snow peas slaw with basil aïoli

sMoked duCk breast Orange and fennel salad with Cointreau-citrus dressing

CreaM of MushrooM Mushroom, cream, cheese and chives

fish and toMato Chowder

Spiced rockfish and vegetables

ChiLLed honeydew MeLon soup Splash of Midori liqueur and strawberry salsa

aruGuLa and bosC pear saLad

Walnuts, crumbled blue cheese and Cabernet dressing












main coursessnow Crab saLad Assorted lettuce, vine-ripened tomatoes and snow crab meat and legs with Thousand Island dressing

three-Cheese torteLLoni

Sautéed mushrooms and mascarpone cream sauce

fisherMan’s pLate Broiled lobster tail, garlic shrimp and seasonal vegetables

braised beef duo* Short rib, beef shoulder and Carolina yellow stone grits with a red wine-beer sauce

thai ChiCken breast

Mild red curry, edamame and shiitake sauce, bok choy and steamed rice

soy MeatbaLLs Mexican-inspired lentil chili and taco chips







JASMINEFrom China to Singapore to Thailand, Asia’s southeastern coastlines are a palatable adventure into exotic flavor. But you don’t have to take a Royal Caribbean Exotic Asia cruise to enjoy them. Across our fleet, the main dining room features many Asian-influenced dishes and ingredients, like Jasmine rice. Named for the soothing and aromatic Jasmine flower, Jasmine rice is an intrinsic part of Thai culture. This pervasive ingredient receives blessings at every stage of its life cycle — before cultivation, at the time of planting and at harvest.


STARTERS

doubLe duCk ConsoMMé Aged port and julienne vegetable mélange

OR

roasted peaCh soup Peach and strawberry garnish

MAIN COURSE

braised beef duo* Short rib, beef shoulder and Carolina yellow stone grits with a red wine-beer sauce

DESSERT

iVory ChoCoLate Mousse

Silky, white chocolate mousse and macerated berries


696 pinot bLanC, LuCien aLbreCht, Alsace, France 29

532 red bLend, seCCo-bertani, Valpolicella-Valpantena, Italy 49

662 Chardonnay, buena Vista, Carneros, California, USA 45

665 MeritaGe, CraGGy ranGe, “te kahu GiMbLett GraVeLs Vineyard,” Hawkes Bay, New Zealand 49

713 riesLinG, s.a. prüM, kabinett, “prüM bLue,” Mosel, Germany 45

691 torrentès, zoLo, Mendoza, Argentina 29

LOCAL FLAVORMost food onboard is sourced from local suppliers, including some items that are “signature” to the ship’s region — such as salmon in Alaska, Galangal spice in Singapore and mushrooms for traditional English breakfast in the U.K.

startersCreaMed wiLd MushrooMs Flaky puff pastry, sautéed wild mushrooms, cream and herbs

royaL seafood saLad Crab, shrimp and lobster sensation with jicama slaw and a citrus drizzle

duCk and port wine terrine* Smoked duck, prosciutto, mixed baby lettuces, shaved Anjou pear, homemade brioche and red currant-port syrup

roasted pobLano pepper and Corn soup Cilantro oil drizzle

doubLe duCk ConsoMMé Aged port and julienne vegetable mélange

roasted peaCh soup Peach and strawberry garnish

house saLad Boston and oak leaf lettuce, vine-ripened tomatoes and sunflower seeds












main coursestandoori ChiCken saLad Julienne cucumber, fried pappadams and cilantro with yogurt dressing

riGatoni pasta Prosciutto-Chardonnay wine sauce and grated Piave cheese

fish, seafood and Mash* Battered cod fillet, sea scallops and shrimp, minted peas, mashed potatoes and a rémoulade sauce

roasted turkey Apple bread dressing, cider gravy, roasted red bliss, Brussels sprouts, carrot sticks and a tart cranberry sauce

roseMary LaMb shank Haricots verts, caramelized pearl onions, roasted pumpkin and a Cabernet jus

sweet and sour preMiuM VeGetarian ChiCken Chunks With Jasmine rice







POMODOROFor the people of Italy, Greece and many neighboring countries, it would be hard to imagine a kitchen deprived of the ripe red and versatile flavor of pomodoro — the classic tomato. A cornerstone ingredient of this region’s cuisine for centuries, tonight’s menu showcases pomodoro in tribute to the breathtaking Mediterranean Royal Caribbean has sailed for more than a decade.


STARTERS

eGGpLant and kaLaMata oLiVe tartare Pita bread crisps and roasted red pepper hummus

OR

ChiLLed pineappLe and LyChee soup Malibu-scented cream and toasted coconut

MAIN COURSE

roseMary LaMb shank Haricots verts, caramelized pearl onions, roasted pumpkin and a Cabernet jus

DESSERT

wiLLiaMs pear ChoCoLate Crisp Smooth Williams pear cream, chocolate crunch and a chocolate reduction


278 riesLinG, yaLuMba, “the y series,” Germany 35

288 GreCo di tufo, feudi di san GreGorio, Italy 52

715 sauViGnon bLanC, siMonsiG, Stellensbosch, South Africa 35

208 riesLinG, seLbaCh-oster, spätLese, Mosel, Germany 49

500 MerLot, duCkhorn, Napa, California, USA 75

730 GrenaChe, bodeGas borsao, Campo de Borja, Spain 29

FROM SCRATCHAll of the cuisine onboard is made totally from scratch using simple, quality ingredients — real butter, grains, premium meats — that combine for sumptuous gourmet dishes.

starterseGGpLant and kaLaMata oLiVe tartare Pita bread crisps and roasted red pepper hummus

pan-seared sea sCaLLops and Chorizo* Cauliflower purée with a crispy pancetta and herb crumble

spanish tapas pLate* Assorted cold cuts, Manchego cheese and a Spanish potato frittata

LentiL and roseMary soup Maltagliati pasta

frenCh onion soup

With a Gruyère toast

ChiLLed pineappLe and LyChee soup Malibu-scented cream and toasted coconut

toMato and baked feta Cheese saLad Arugula, red onions, Kalamata olives and a balsamic vinegar reduction






Oasis of the Seas Dinner Menu - September 2012

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