Regent Seven Seas Cruises is debuting a lineup of plant-based cuisine on menus across its fleet. Starting October 1, over 200 plant-based selections will be served at breakfast, lunch and dinner.
New dishes like Wild Mushroom Tart with Brittle Pie Crust, Mushroom Duxelles and Red Pepper Coulis; Falafel Fritters with Harissa Mayo, Cucumber, Mint, and Capers; Spiced Potato & Green Pea Samosas with Tamarind Chutney; and Summer Berry Pudding Chantilly showcase a range of cuisines including Italian, Greek, Middle Eastern, Korean, Thai, Vietnamese, Mexican, Italian, Malaysian, and more. Other menu highlights include Power Bowls and Poke Bowls, pastas and noodles, salads and soups and items like an Impossible Cheeseburger, and a Peach and Blueberry Cobbler with Cornmeal-Almond Topping.
Regent Seven Seas Cruises says luxury travelers are increasingly interested in having plant-based fare. Worldwide, over nine of 10 plant-based meals are consumed by non-vegans. Regent’s 200 plant-based selections will be totally mixed into the daily menus on Regent ships, as opposed to being offered on separate ones. The new offerings were developed by Regent’s culinary leadership team under the direction of Bernhard Klotz, Regent’s vice president of Food and Beverage, in concert with world-renowned chef, culinary instructor, and author Christophe Berg.
Recently, Oceania Cruises has unveiled a plant-based menu that is similar to the one debuted by Regent Seven Seas Cruises, offering items such as Poke Bowls and the Impossible Cheeseburger. Both companies are operated by Norwegian Cruise Line Holdings.
For more information, visit https://www.rssc.com/