Oceania Cruises Rolls Out New Menu Options for the Grand Dining Room

Oceania Cruises completed a new menu rollout with 85 new dishes for its Grand Dining Room on the line’s newest ship, Riviera. The remainder of the Oceania Cruises fleet will incorporate the new menus over the next three months.

Fleet corporate Chef Franck Garanger led the team in conceiving the new menus. The Oceania Cruises culinary team spent the past eight months designing and testing the new menu items. As the menus in the Grand Dining Room change daily, the rollout has a total of 85 new dishes, including three new lobster dishes and 10 new pastas and risottos.

New creations include dishes such as Pancetta-Wrapped Jumbo Shrimp with Kalamata Olive Sauce and Vegetable Julienne, Roast Segovian Suckling Pig with Rosemary Fingerling Potatoes, and Diver Scallops over Orange-Braised Endive with Vanilla Vinaigrette Salad. The new dishes also have high-end ingredients such as Castilla–La Mancha saffron, Lessatini olive oil from Nice and Ibérico de Bellota pork. There is also a selection of new Canyon Ranch dishes, including Dover Sole Meunière in Lemon Butter Sauce with Sweet Leek Puff Pastry and Steamed Potatoes, as well as Pulpo a la Gallega: Octopus on Warm Potato Salad with Sweet Spanish Paprika de la Vera.

The rollout includes an array of new wines by the bottle as well as an extended list of wines by the glass.

Oceania Cruises’ flagship restaurant, the Grand Dining Room, is a tribute to the five-star restaurants in Europe's grandest hotels, which inspired its dignified and elegant ambiance. Tuxedo-clad wait staff graciously serve course after course featuring classic European fare or delectable alternatives such as Canyon Ranch selections or Jacques Pépin’s signature dishes. The Grand Dining Room has open-seating and accommodates parties from two to 10.

For more information, visit www.oceaniacruises.com.