Seabourn Expands Culinary Offerings in The Restaurant

published
An Inviting Array of New Dishes Added to Menus for the Ships’ Main Dining Venue  Seabourn has expanded the dining menus in The Restaurant, the main, fine-dining venue aboard our ships. The newly-designed menus incorporate an extensive array of new dishes created by our team of highly-skilled chefs. Each menu will include vegetarian options, a daily specialty cheese preparation, a “Seabourn Signature” dish, and “Local Flavors” specialties, reflecting the regional cuisines where the ships are cruising. “Great culinary experiences are part of an excellent vacation,” said Richard Meadows, Seabourn’s president. “Dining stimulates our senses just as much as the scenery or the cultures we discover when we travel,” he continued.  “On Seabourn’s ships, dining is also an integral part of the social life that our guests enjoy, so it has to be as adventurous, sophisticated and refined as our guests themselves.”
The Restaurant The Restaurant aboard Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest

By adding dozens of new dishes, Seabourn has expanded the variety offered on The Restaurant’s menu cycle. New options have been added in every course from appetizers to dessert. Examples include an appetizer of Truffled Corn and Mascarpone Tortellini; a Farmed Goat Cheese Green Salad;  Golden Mussel Chowder; Seared Cocoa & Spice Rubbed Pork Tenderloin; Cumin & Coriander Crusted Swordfish; and Sour & Spicy “Assam Prawns.”

 Ingredients are also constantly being enhanced. The latest addition is an upgrade to Jidori chicken, a highly-prized hybrid breed first developed in Japan and now being organically raised on a vegetarian diet in California. A new menu section is “Local Flavors,” allowing the executive chefs to create dishes incorporating local ingredients when possible, prepared in styles representative of the region. European “Local Flavors” specialties will include Croatian Style Pan Roasted Sea Bass; Feta Stuffed Braised Chicken; and Grilled Dover Sole Fillets with caviar cream butter.
One of our new dishes in The Restaurant: Seared Cocoa & Spice Rubbed Pork Tenderloin One of our new dishes in The Restaurant: Seared Cocoa & Spice Rubbed Pork Tenderloin

For guests who prefer a meatless diet, the new menus now offer a separate section featuring vegetarian starters and entrée options. Several examples of these dishes include Vegetable and Potato Gnocchi Risotto, Spring Vegetable Paella, and Warm Baked Thyme Onion & Gruyere  Tart. Also new to the menus is a daily specialty cheese dish, such as a Cambozola Mousse with herb filo and mixed berry jam; and a Brandy Flavored Camembert Mousse with spiced flatbread and fig mostarda. The new “Seabourn Signature” section highlights perennially popular dishes from Seabourn menus that our guests have grown to love. If you still have room for dessert at the end of the meal, then our new dessert menu will satisfy your sweet tooth. New options include Warm Mocha Chocolate Cake; Chocolate and Peanut Butter Ganache Tart; Warm Beignets of Pistachio Cream; and Toffee Honey Fig Pavlova. In addition to the new dining options, The Restaurant will continue to feature healthy “Lighter Fare” options and the selection of simpler “Seabourn Classics” such as a perfectly grilled steak, roasted chicken, a broiled salmon fillet or a classic Caesar salad.
-One of our new dishes in The Restaurant: Seared Cocoa & Spice Rubbed Pork Tenderloin A new “Local Flavors” dish: Croatian Style Pan Roasted Sea Bass

The Restaurant is capable of serving breakfast, lunch and dinner to all guests in a single, open seating. Guests can dine when and with whomever they wish. The talented culinary team prepares the wide variety of dishes a la minute, cooked to order. Seabourn’s delightful gourmet dishes are prepared by a team of highly talented chefs with creative culinary skills and exceptional credentials. The team is led by Culinary Operations Manager Bjoern Wassmuth, a seasoned executive chef with experience in numerous five-star luxury hotels in Germany, Switzerland, Russia and the Caribbean. He served as Executive Chef de Cuisine on five of Seabourn’s ships before moving to his shoreside position in 2011. In addition, every member of Seabourn’s culinary staff successfully completes an intensive culinary academy prior to joining the ships. What has been your most memorable meal in The Restaurant? Share with us some of your favorite dishes in the comments below.
zp8497586rq

Comments

Can't wait Booked on Sojourn 04 June

My mouth is watering. See you on the Odyssey in August.

Comments

comments powered by Disqus

Connect With Us

Want to know more? Follow us on:

Like Us On Facebook

Follow Us On Twitter