Seasoned cruisers will fondly recollect the forgotten Baked Alaska Parade in which uniformed waiters would circulate around the restaurant each holding a flaming dessert made of cake and ice cream topped with meringue. Now the time-honoured tradition is making a comeback.
The parade is being re-introduced after several years on the sidelines as part of Carnival Cruise Line’s continuing effort to keep its culinary offerings fresh and exciting for its guests. The menus for several of its specialty dining venues have also been revamped.
The Baked Alaska Parade is making a comeback across the Carnival fleet
Offerings in steakhouses, Cucina del Capitano family-style Italian restaurants, and delis, as well as the main dining room breakfast, have been transformed with a variety of new items reflecting lighter ingredients, updated preparation techniques and exquisite presentation to keep pace with changing palates.
Among the dishes in the updated steakhouse menus, currently available on three ships,are Smoked Fresh Oysters with Apple Mignonette; Tuna Tartare with Yuzu Sphere and Avocado “Leche de Tiger”; Risotto with Crab, Mushroom and Brown Butter; and Heritage Berkshire Pork Belly with Apple Walnut Preserve. Four additional ships are expected to get the new menus by early next year.
The new menu for Cucina del Capitano reflects the diversity of Italy’s culinary regions. The menus are currently on three ships – Carnival Magic, Carnival Vista and Carnival Breeze – with Carnival Sunshine expected to be updated next month.
Breakfast menus in the main dining rooms are just as varied with delicious options such as avocado toast; a Breakfast Bowl featuring kale, spinach, faro wheat berries, sesame seeds, feta cheese, raspberries and a sunny side up egg; and fresh-baked Broccoli and Cheddar Egg Frittata.
For those on the go, a new “breakfast express” is available on port days featuring orange juice, eggs, hickory-smoked bacon or sausage and pastries, all “in and out” within 25 minutes. An assortment of traditional breakfast favourites such as French toast, pancakes and cereals is also offered.
To date, 12 ships feature the popular new breakfast items with the balance of the fleet expected to receive the new menus by mid-2018.
The line’s delis have also undergone a dramatic change, with an updated design and host of new choices, including seven sandwiches such as meatball, buffalo chicken and The Cubano with roasted pork, ham, pickles, mustard and Swiss cheese, along with Southwest chicken, falafel and turkey wraps.
Carnival is also re-branding its 24-hour pizzerias to Pizzeria del Capitano offering five kinds of hand-tossed, thin-crusted pies – from Margherita and pepperoni to artisan-style quattro formaggio, mushroom and prosciutto. The re-branded delis and pizzerias will be incorporated into additional vessels during scheduled dry docks.
With the popularity of Seafood Shack which debuted on Carnival Vista last year and offers lobster rolls, fried clams, chowder and other New England-inspired fare, the concept has been expanded to nine additional ships.
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