When the new Regal Princess sails into Florida this November to begin her maiden Caribbean cruise season, she will debut a new Princess Cruises dining program that will showcase regional culinary specialties designed to reflect the destinations its ships visit.
The regional cruise ship menus will eventually roll out across the fleet, and will include culinary specialties from vacation destinations including the Mediterranean, Alaska and Hawaii. The roll out will begin with Regal Princess, and will offer meals such as :
Arawak’s Caribbean-Style Pork Chop – Prepared with traditional Jamaican jerk spice and curry and served with red beans, rice and rum sauce, this dish earned Princess Cruises corporate executive chef Alfredo Marzi the top prize at the 8th Annual Bacardi Bartender and Chef Cruise Competition.
Red Snapper Mojito – Including ceviche accented with fresh mint, mango and avocado, and finished with a splash of rum, this was the winning dish created by Princess Cruises Executive Chef Antonio Cortese at the 6th Annual Bacardi Bartender and Chef Cruise Competition
Island-Spiced Jerk Chicken – A marinade of rum, molasses, lime juice and thyme, plus sweet-and-fiery Scotch Bonnet peppers are part of this dish.
Caribbean Cocktails – The Caribbean Cooler consists of coconut rum, melon liqueur, banana liqueur, citrus mix and pineapple juice. The West Indies Yellow Bird includes a shaken melody of rum, galliano and banana liqueur with orange and pineapple juice. The Cool Runnings cocktail has a combination of rum, banana liqueur, blackberry brandy and grenadine, blended with coconut and pineapple.
Regal Princess begins her Caribbean cruise season on Nov. 6 with a short preview sailing, followed by a schedule of seven-day cruises to ports in the Eastern Caribbean including St. Thomas, St. Maarten and Princess Cays in the Bahamas.
For more information, visit www.princess.com.