 DINING
WITH NORWEGIAN Want a romantic dinner spot with a view of the water? Make a reservation in one of NCL's restaurants. There are plenty to choose from, and a variety of fine cuisine that ranges from casual to continental favorites to exotic foreign fare that matches the port you're in. All cruises feature a menu created by former White House Executive Chef Henry Haller, whose career spanned the administrations of five Presidents. Even our low-cal entrees reach heights of culinary excellence with a wide selection of recipes from the esteemed Cooking Light® magazine. And 24-hour room service is perfect if you prefer to dine quietly in your suite. Freestyle Cruising gives you dining options galore, with more restaurants and a greater variety of menus than ever before. On NCL ships, the dining choices are all yours ... and they're all great. Features NCL ships feature a cornucopia of fine cuisine that's available in a fantastic array of dining facilities, from formal dining rooms and cozy bistros to casual, open-air buffets, some open 24 hours. On our newest ships, there are so many restaurants you can dine in a different one every night of the week. The Norwegian Sun, for example, will offer the nine different dining locations and feature 10 distinctive menus every evening. In the main dining rooms on most cruises, one meal features the President's Menu created by Henry Haller, former White House Executive Chef for five Presidents. Meals on NCL ships are cooked to order, not banquet style. Choice is built into every menu, including delectable recipes from Cooking Light® magazine and special menus for children. Dine When You Want No need to rush, no need to watch the clock -- you can dine almost anytime you like. Our main dining rooms are open from 5:30 pm to midnight, so you can enjoy a sumptuous sit-down dinner when you're ready to eat. (You must, however, be seated by 10 pm). Alternative food stations, buffets and restaurants featuring a wide variety of cuisine are open extended hours. Even night owls don't have to worry about going to bed hungry. Lavish midnight buffets and NCL's famous Chocoholic Buffet™ will see to that! And early risers can greet the dawn with cinnamon rolls fresh from the oven. Room service is always available, 24 hours a day. Dine Where You Want In addition to at least two main dining rooms and an intimate bistro, NCL ships offer an array of a la carte gourmet and ethnic restaurants and food stations, casual eateries, pizzerias and open-air buffets Prefer an intimate dinner in your stateroom? Just call Room Service. Dine With Whomever You Want In our main dining rooms and alternative restaurants, you can dine at the same assigned table at the same time for the length of your cruise, or enjoy the variety of dining at a different table every evening. Dine at a cozy table for two or reserve a table for up to ten friends and family members.
Le Bistro Restaurant Menu Appetizers Fresh Green Asparagus with Hollandaise Sauce, Served Warm French Escargots in Garlic Butter, Braised in Fresh Herbs and Vegetables Brunoise, Oven-Baked with Le Bistro Garlic Butter Soups Cream of Forest Mushroom, Served in a Crusty Sourdough Loaf Beef
Consommé with Julienne of Vegetables en Croûte, Salads Spinach Salad with Warm Goat Cheese Crouton, Crispy Onion Rings and Pine Nuts, Sun-Dried Tomato Vinaigrette Caesar
Salad - Romaine Lettuce with all the Entrées Salmon à L'Oseille - Salmon Fillet in Sorrel Cream Sauce Steamed Chicken Breast filled with Tiger Prawn Mousse on a Bed of Wild Rice, Cognac-Thyme Beurre Blanc Mille-Feuille of Seabass with Tomato Concassé and Mushroom Duxelles, Oven-Glazed with a Chardonnay Mousseline, Parsley Potatoes Vegetarian Four Seasons - Gratin Dauphinoise in Baked Potato, Sautéed Mushrooms in Grilled Tomato, Creamy Spinach in Roasted Onion and Ratatouille in Courgette Desserts Chocolate Fondue - The House Specialty Apple Tart Tatin à la mode, with Vanilla Ice Cream and a Dollop of Whipping Cream Tart au Citron - Classical French Lemon Tart ~ Cover Charge US $10 per Person ~
Ciao Chow Restaurant Menu To
Stimulate Your Palate Bruschetta with Tomato and Basil on Toasted Garlic Bread with Melted Mozzarella Cheese Medium-Spiced Buffalo Chicken Wings, Spring Rolls and Yakitori, Each with its Own Exotic Dip Tom Kha Gai, Spicy Chicken Broth with Kaffir Lime Leaves, Galangal, Lemon Grass, Thai Seasonings, Coconut Milk and Coriander Won-Ton in Blue Crab Bouillon with Chinese Greens Seared Chermoulah Tuna on Crisp Mesclun Leaves, Thai Citrus Dressing New
World Pizzas, Our Way Goat's Cheese and Sun-Dried, Vine-Ripened Tomatoes with Basil Oil on California Crust Prosciutto and Artichoke Hearts on Tomato-Herb Sauce, with Arugula and Parmesan-Reggiano Cheese Shavings Entrées,
Main Courses and Other Odd Things Drunken Asian Spiced Shrimp and Squid atop a Caesar Salad 8 oz. Striploin Steak with Japanese Wafu Sauce, Lyonnaise Potatoes and Vegetables Lucky 8 Treasure Egg-Noodles Stir-Fried with Chicken, Seafood, Mushroom, Red Pork, Ginger and Bamboo Shoots, Kikkoman Soy Sauce Grilled Chicken Breast Marinated in Kaffir Lime Juice and Coconut Milk, on Enoki and Endive Salad, Three Pepper Coulis Lentil and Vegetable Curry, Steamed Rice, Tomato-Cucumber-Red Onion Raita For
the Sweet Tooth Your Choice of Apple, Pear, Banana, Passion Fruit or Peach Tart Orange and Lime Tart on Raspberry Coulis Cranberry and Papaya Salsa Cheese Cake Daily Selection of Ice Creams and Sorbet ~ Cover Charge US $ 10.00 per Guest ~
Horizons Restaurant Menu Appetizers Salmon Carpaccio with Virgin Olive Oil, Lemon and Capers Buffalo Mozzarella, Roma Tomatoes and Roasted Yellow Pepper on Warm Buckwheat Crepe Homemade Forest Mushroom Ravioli in Roasted Onion Broth Soups Tomato Consommé with Pesto and Goat Cheese Ravioli and Lobster Medallions Salads Mixed Italian Garden Salad with Fresh Herbs and Tapenade Crostini Entrées Shrimp Scampi with Forty Cloves of Garlic Milanese Style Breast of Free-Range Chicken, Potato & Swiss Chard Gratin Char-Broiled Veal Chop on Pan Jus with Wild Mushroom Ragout Braised Lamb Shanks in Red Wine, Herbs and Root Vegetables Beef Medallions with Vegetable Peperonata and Pesto-Pizza Sauce After
Dinner Poached Pear on Warm Gorgonzola, Ciabatta Bread Layered Biscuit Dessert with Vanilla and Chocolate Cream Home Made Zabaglione with Seasonal Fresh Fruits Warm Chocolate-Hazelnut Cake with Chocolate Sauce and Whipped Cream Assorted Ice Cream Regular or Decaffeinated American Brew, Espresso or Cappuccino with Biscotti With
Compliments of the Executive Chef ~ Cover Charge US $10 per Person ~ |
