Hurtigruten has announced the addition of a new a la carte dinner menu on nine of its coastal voyage ships. Guests can either enjoy the regular three-course menu or upgrade to the a la carte menu.
Options for a la carte diners range from two- to five-course meals and are available for an upgrade fee starting from $19. All Hurtigruten meals are centered around the Coastal Kitchen concept, which emphasizes seasonal ingredients sourced locally from the ports visited on each ship's itinerary.
Highlights of the new a la carte menu include scallops sourced from Bodil, where they were hand picked by local divers, served with Norwegian chorizo and a cauliflower cream; reindeer from the mountain plateaus in Finnmarken served with goat cheese from Lofoten’s Aalan Farm and a black current sauce; and cloudberry cream made from the special, golden berries that grow high above the arctic circle served with pudding and a cloudberry “shot.” Additional wine and drink packages are also available.
Like the set menus and buffet meals available on Hurtigruten, offerings on the a la carte menu will change seasonally. Both menus focus on traditional Norwegian cuisine prepared in an upscale, creative way, Hurtigruten said.