All the Specialty Dining Menus in the Princess Cruises Fleet

For years in the premium cruise industry, Princess Cruises has stood out for their elegantly designed ships, attentive staff, innovative technology, and delicious onboard dining options. Princess truly gives guests a classic cruise experience, from the variety of entertainment, to activities both on ship and on shore, to the world-class service that will meet your every need.

One of the guest’s favorite aspects of a Princess cruise is the onboard specialty dining. Here are all the menus of the specialty restaurants in the fleet, from delicious Italian food, to steakhouse fare, teppanyaki, and more:

Princess Cruises’ Restaurant Menus

• THE CROWN GRILL
• SABATINI’S
• THE CATCH BY RUDI
• CHURRASCARIA BRAZILIAN GRILL
• MAKOTO OCEAN
• THE BUTCHERS BLOCK BY DARIO
• UMAI TEPPANYAKI
• CRAB SHACK
• CAYMUS VINEYARDS WINEMAKER’S DINNER
• SILVERADO WINEMAKER’S DINNER
• GELATO

Crown Grill Menu

Appetizer

BLACK TIGER PRAWN AND PAPAYA SALPICON
mustard seed aioli

HAND-CUT BEEF FILET TARTARE
plancha sear, fried quail egg, smoky dressing, crispy polenta sticks

MEDITERRANEAN-STYLE SPINY LOBSTER CAKE, TARRAGON FOAM
cured olives, grilled asparagus

SEARED JUMBO SEA SCALLOPS, SALMON CAVIAR, HERB BEURRE BLANC
wilted fennel and leeks

Soup and Salad

SHRIMP AND PANCETTA BISQUE
chickpea croutons

BLACK AND BLUE ONION SOUP
fresh thyme, jack daniels, roquefort crust

THE GRILL SALAD, GRAP-BALSAMIC DRESSING
mesclun greens, roasted bell peppers, avocado

MARINATED GOAT CHEESE AND TOMATO SALAD
baby spinach, beets, basil vinaigrette

Seafood

MUSSEL AND SMOKED SAUSAGE POT
white wine, shallots, garlic-parmesan pull-apart bread

CHILEAN SEA BASS AND BRIOCHE-BREADED KING PRAWNS
leek and mushroom ragout, champagne mousseline

GRILLED JUMBO PRAWNS IN WHISKEY, CHILI AND GARLIC MARINADE
fried onion rice

LOBSTER TAIL
broiled with pepper butter of split and grilled with garlic

Chops

PREMIUM BEEF CHOP
blackened with mushrooms and onions

MADEIRA-GLAZED WISCONSIN VEAL CHOP
fined herbs

NEW ZEALAND DOUBLE LAMB CHOPS
rosemary essence

PORTERHOUSE
the best of filet and sirloin, grilled on the bone

Steaks

NEW YORK STRIP
traditional thick cut sirloin

KANSAS CITY STRIP
traditional bone-in sirloin

RIB-EYE
rich with heavy marbling

FILET MIGNON
classic, tender and delicate

CROWN GRILL’S “SURF & TURF”
filet mignon, lobster tail
served with drawn butter and your choice of sauce and sides

Sides

• LOADED BAKED IDAHO POTATO
• GARLIC AND HERB FRENCH FRIES
• RED SKIN MASHED POTATOES
• ROASTED MARROW BONE & SHALLOT CRUSHED POTATOES
• GRILLED ASPARAGUS
• CREAMED SPINACH
• SAUTEED WILD MUSHROOMS

Desserts

APPLE & RHUBARB COBBLE
blueberry drizzle, vanilla ice cream

KEY LIME PIE BAR
date-pecan crust, crispy chocolate mousse, caramelized meringue, raspberry coulis

SALTED CARAMEL CREME BRULEE CHEESECAKE
vanilla cream, honeycomb

TRIPLE CHOCOLATE TREASURE
dark chocolate mousse, orange cremeux, hazelnut filling, blonde brownie crust, golden chocolate macoroons

WARM CHOCOLATE MOUSSE TRIFLE
cinnamon and ginger are the perfect fragrant spices to complement chocolate. warm chocolate mousse is layered with light and airy cinnamon sponge cake, spiced cream, cookie crumbles and creamy vanilla gelato. fresh grapefruit segments add a tangy accent.

Sabatini’s Menu

Zuppe e Insalata

RIBOLLITA
this hearty tuscan soup of tomato, cannellini beans, and lacinato kale is garnished with a crispy bread stick

INSALATE MISTA
mixed greens, charred pear, radish, arugula, orange segments and shaved fennel, dressed in extra-virgin olive oil and aged balsamic vinegar

Stuzzichino Della Casa

ARANCINI AL TARTUFO
sicilian fired rice balls named for the little oranges they resemble – ours are scented with black truffle, filled with mozzarella and served with a tomato & herb marinara

Antipasti

CHEF’S VERSION PANZANELLA
grilled shrimp, toasted croutons, heirloom tomatoes, basil leaf, taggiasca olives, and basil-infused extra virgin olive oil

VITELLO TONNATO
thinly-sliced roasted veal, emulsion of tuna, capers, hint of rosemary

PIADINA ITALIANA DI VERDURE
italian flatbread with grilled mediterranean vegetables and stracciattella

SALUMI E FORMAGGI MISTI
the pride of italy: prosciutto cotto, mortadella, salame felino, aged parmigiano-reggiano, fresh mozzarella di bufala and gorgonzola presented with imported black olives and crispy grissino

FRITTO MISTO ALLA VENEZIANA
light & crispy venetian-style fried shrimp and calamari, paired with grilled polenta and served with a spicy marinara

BURRATA CAPRESE
fresh, creamy, stracciatella-filled cheese complemented by red & yellow tomatoes, fresh basil leaves, balsamic graze and basil oil

Primi Piatti

SEAFOOD LINGUINE
shrimp, clams and the classic mediterranean flavors of tomato and prized ligurian olive oil

LOBSTER TORTELLONI
wide delicate pillows of lobster-filled pasta, simmered in a rich creamy lobster sauce

PAPPARDELLE ALLA BOLOGNESE
wide ribbon buckwheat pasta which complements our hearty nebbiolo wine-braised tomato & meat ragu

PORCINI MUSHROOM RISOTTO
a northern italian specialty – vialone nano rice, simmered with shallots, white wine and rich porcini mushrooms, finished with shaved parmesan

LINGUINE ALLA CARBONARA
among the many orgin stories and variations, ours is classically roman – a luxurious creamy sauce of eggs, pancetta and age parmesan

SPAGHETTI POLPETTE
a family favorite, rich meatballs of beef & pork, slowly braised in a marinara of san marzano tomatoes, garlic, onion, and herbs

TROFIE CON PESTO FATTO IN CASA
thin twisted pasta, pesto, parmesan, lemon and arugula salad

PENNE PRIMAVERA
bright, fresh tomatoes, sliced mushrooms and seasonal vegetables sauteed in extra-virgin olive oil and tossed with fresh basil and shaved parmesan

Secondi Piatti

LASAGNA BOLOGNESE AL FORNO
the original from bologna – fresh pasta sheets layered with bechamel and a long-simmered tomato and meat ragu, baked with aged parmesan

FILETTO DI BRANZIMO ALLE ERBE MEDITERRANEE
roman-style artichoke, fingerling potatoes, and sauteed garlic spinach

OSSOBUCO MILANESE
braised veal shank crowned with a gremolata of minced parsley, garlic, and lemon zest resting on a bed of saffron risotto

SCALOPPINE DI POLIO AL LIMONE E ROSMARINO
boneless chicken breast sauteed in fragrant lemon and rosemary, served with asparagus, creamy mashed potatoes

PARMIGIANA DI MELANZANE
thick-sliced and breaded eggplant baked in marinara sauce and finished with sharp parmesan and mild mozzarella

SCALOPPINE DI VITELLO AL MARSALA
veal tenderloin and sliced champignon mushrooms in marsala wine, presented with sauteed garlic spinach and creamy mashed potatoes

GRILLED STRIPLOIN
tender, juicy and accompanied by asparagus, roasted rosemary potatoes and calabrian chili butter

SPAGHETTI FRESCHI E GAMBERI
prawns and tomato sauce

MILANESE DI VITELLO CON OSSO
bone-in veal milanese breaded and fried, topped with arugula and tomatoes

The Catch by Rudi Menu

Opening Gambits, Hot Bowls and Mixed-N-Mingled

SHRIMP ON THE ROCKS
horseradish cocktail sauce

CALAMARI
seasoned panko coating, lemon aioli

TALE OF CITRUS
marinated lobster tail, sesame oil, frisee lettuce, grapefruit, brandy cream

TUNA SALAD NIÇOISE
seared tuna, green beans, hard-biled eggs, greens, tomatoes, olives, vinaigrette

OLE PRAWNS
spanish-style peeled prawns, garlic oil

SHERRY BABY SALAD
tossed salad with greens, shaved vegetables, sherry dressing

SMOKED SALMON SENSATION
honey-brushed hot-smoked salmon under a smoking cloche with green spring vegetables

PATE OF DUCK LIVER
brioche biscuit, cassis chutney, pea tendrils, blueberry, raspberry

SEAFARING STEW
cioppino (finsherman’s stew) with garlic bread

Beauty on the Plate

CONCERTO
fresh linguini pasta alle vongole with assorted seafood or with vegetables, white wine, olive oil, fresh herbs, chili flakes

SEA & SHORE
surf-n-turf filet mignon 5-6 oz lobster tail 4 oz, red wine sauce, steamed vegetables

GARDEN VEGETARIAN
double-baked goat cheese souffle with mixed garden salad

GRILLED KING PRAWNS
garlic, lime, cilantro & chipotle chili sauce with grilled scallions and avocado brioche

SOLE A LA MINUTE
whole dover sole meuniere-style, filleted tableside by waitstaff

POIVRE PERFECTION
steak frites with peppercorn sauce, french fries, frizzled onions

Daily Catch at the Catch

CATCH OF THE DAY
chef rudi’s fresh catch from the trolley

SIDES
ratatouille | cauliflower puree | roasted fingerling potatoes | french fries with parmesan

The Ice Catch by Rudi’s – Seafood Bar

FANTASTIC JOURNEY
oysters, shrimp, langoustine, lobster, mussels, clams, crab claws and seaweed salad

OYSTERS ON THE HALF SHELL
red-and-pink peppercorn mignonette

SEVRUGA CAVIAR
on ice with vodka

Global Sweetness

DELIGHT IN THE AIR
strawberry pavlova, earl grey creme chantilly, strawberry comsomme, basil

MOZART’S BERRY COMPOSITION
salzburger nockeri, chef’s rudi’s hometown berry souffle

CHEF’S CLASSIC
crepes suzette with vanilla ice cream

CHANTILLY LACE
mini croquembouche filled with creme chantilly, hot chocolate sauce

RUDI’S ARTISTIC FACE TO FACE
composition of triple chocolate truffle

HANDCRAFTED PALETTE
artisanal cheeses, nuts, truffle honey, dried fruits, crackers

FRESH MINTED BERRIES
with or without ice cream

Churrascaria Brazilian Grill Menu

Soup & Salad

• LOBSTER BISQUE
• MIXED GREEN SALAD
• CAESAR SALAD
• TABBOULEH SALAD
• COUSCOUS SALAL
• POTATO SALAD
• ROASTED PEPPERS

Antipasto

• CALABRESE SALAMI
• PROSCIUTTO
• ROASTED EGGPLANT
• PICKLED VEGETABLES
• ROASTED GARLIC
• OLIVES
• CORNICHONS
• CAPERS
• PIPELINE ONIONS
• ARTICHOKE HEARTS
• PEPPADEW PEPPERS
• PEPPERONCINI
• HEART OF PALM

Seafood

• ASSORTED SUSHI
• SMOKED SALMON
• SHRIMP SALAD
• RED ONION CEVICHE

Meat & Poultry

• PICANHA STEAK
• FILET MIGNON
• FILET MIGNON WRAPPED IN BACON
• BEEF RIBS
• BARBECUED PORK RIBS
• PARMESAN-CRUSTED PORK LOIN
• BRAZILIAN SAUSAGE
• CHICKEN BREAST WRAPPED IN BACON
• PARMESAN DRUMETTES
• LEG OF LAMB
• LAMB CHOPS

Sides

• GARLIC MASHED POTATOES
• BRAZILIAN BAKED BEANS
• JASMINE RICE
• SAUTEED MUSHROOM RAGOUT

Dessert

• BRAZILIAN CARROT CAKE
• RICE PUDDING
• PAPAYA CREAM

Makoto Ocean Menu

Makoto Ocean Signature Sushi Course

YAKI EDAMAME
charred soybean

MISO SOUP
silken tofu, wakame, scallions

BLUEFIN TORO TARTARE
cured egg yolk sauce, nori rice cracker

SPANISH BLUEFIN TUNA NIGIRI
(2 pieces)

ATLANTIC ORA KING SALMON NIGIRI
(2 pieces)

CHU-TORO TEMAKI
bluefin medium fatty tuna hand roll

SUSHI SELECTION
dutch yellowtail | canadian scallop | seared spanish bluefin fatty tuna | japanese bbq fresh water eel

SNOW CRAB TEMAKI
korean snow crab hand roll

MOCHI ICE CREAM
miso carmel, honey crumb

A La Carte Menu

MAKI

THE GARDEN
asparagus, carrot, avocado, cucumber, pickled daikon radish

SHRIMP TEMPURA
asparagus, spicy aioli

SPICY TUNA
scallions, spicy aioli

SPICY YELLOWTAIL
japanese chopped wasabi, avocado, cucumber, scallions, serrano chili

SALMON & AVOCADO

CALIFORNIA
crab, mix, avocado, cucumber

HOSOMAKI

TEKKA
tuna, shiso, scallions, wasabi

NEGI TORO
chopped fatty tuna, scallions, shiso, wasabi

SNOW CRAB
aioli

SALMON
wasabi

KAPPA
cucumber

AVOCADO

TAKUAN
pickled daikon radish

SUSHI OR SASHIMI

MAGURO
spanish bluefin tuna

CHU-TORO
spanish bluefin medium

OH-TORO
spanish bluefin fatty tuna

SAKE
atlantic ora kin salmon

HAMACHI
dutch yellowtail

UNAGI
japanese bbq fresh water eel

IKURA
japanese salmon roe

HOTATE
canadian scallop

SPECIALTIES

YAKI EDAMAME
charred soybean

MISO SOUP
silken tofu, wakame, scallions

KANI SALAD
cucumber, yuzu, kosho aioli

SUNOMONO SALAD
seaweed, pickled cucumber

TRUFFLE SALMON
sea salt, citrus

HAMACHI PONZU
white ponzu, chives

BLUEFIN TORO TARTARE
cured egg yolk sauce, nori rice cracker

CHILEAN SEA BASS
crispy kale, shiso miso

SWEET SOY-GLAZED CHICKEN
grilled asparagus

A5 WAGYU
eel ponzu sauce

WASABI FRIED RICE
veggies, pickled ginger

CHIRASHI ZUSHI
scattered fish and miso soup

The Butcher’s Block by Dario Menu

PACIFIC BLUE CRAB CAKE BAKED IN A PUFF PASTRY CROWN
thyme-infused tomato chutney and whole grain mustard cream

MARINATED CHEVRE AND MESCLUN FIELD GREENS
pear, walnuts and aged balsamic vinaigrette

BROILED TAILS OF COLD WATER LOBSTER
drawn lemon butter and vegetable bouquet

or

GRILLED FILET OF BEEF TENDERLOIN DIANE
chateau potatoes, vegetable bouquet and mushroom demi-glace

or

SURF & TURF
served with rissole potatoes, vegetable bouquet and a duo of sauces

PRINCESS EXTRAORDINARY CHOCOLATE QUARTER
delicate quenelles of dark, swiss, milk and white chocolate mousseline

FRIANDISES

Umai Teppanyaki Menu

Prelude

EDAMAME PODS
sprinkle of sea salt

MISO SOUP
silken tofu, shiitake

Starters

KABUKI SALAD
wakame seaweed, ginger drizzle

PRAWN CRACKER SHRIMP
umami ketchup, salsa vinaigrette

TONKATSU
panko-crusted pork, bbq katsu sauce, shredded cabbage

“Teppan” Grill Singatures

GRILLED TOFU
vegetable yaki udon, tangy “yum yum” sauce

BLACK TIGER SHRIMP
juice tiger prawns, garlic butter, lemon

MISO SALMON
ginger ponzu syrup, ikura caviar

SEARED SCALLOPS
lemon furikake

TERIYAKI CHICKEN
sake teiyaki glaze

NY STRIP STEAK
dry-aged, evenly marbles

FILET MIGNON
tender lean beef, creamy mustard

Above & Beyond

WAGYU SIRLOIN STEAK
our exclusive beef, rich flavor and exceptionally tender

LOBSTER TAIL 7 OZ
succulent maine lobster, citrus onion sauce

RYUJIN TRIO
taste the bounty of the seas with lobster tail, colossal scallops, jumbo shrimp

Sweet Temptation

• MOCHI ICE CREAM
• FRUIT SASHIMI

Crab Shack Menu

Appetizer

POPCORN SHRIMP & HUSH PUPPIES IN A BASKET
your choice of dipping sauce: bayou-style or tartar

CHOWDER
served in a sourdough bread bowl

CLAM CHOWDER
bacon, potatoes, leeks, herbs, cream chives

Main Courses

THE SHACK’S SIGNATURE SEAFOOD POT
dungeness crab legs, crawfish, shrimp, mussels, clams, white wine, onion, garlic, crushed red pepper

CAJUN SEAFOOD BOIL
old bay seasoned crab legs, crawfish, shrimp, clams, mussels, red potatoes, kielbasa sausage, sweet corn

SEAFOOD BUCKET FOR TWO, SERVED CHILLED ON ICE
lobster tails, lobster claws, dungeness crab leds, shrimp, mussels, clams, lemon wedges
trio of sauces: brandy cocktail, horseradish cocktail, mignonette

Sweet Shack

STRAWBERRY SHORTCAKE
vanilla whipped cream, orange zest
served with coffee or tea

KEY LIME PIE IN A JAR
graham cracker crumbles, whipped cream
served with coffee or teas

Caymus Vineyards Winemaker’s Dinner Sample Menu

Amuse Bouche

SLOW-BRAISED BEEF SHORT RIBS
broccoli tartare and grated horseradish

Openings

BEEF CARPACCIO
celeriac, arugula, shaved parmesan, orange zest, balsamic glaze

or

MARINATED FRESH OYSTER MUSHROOMS AND WOOD EAR MUSHROOMS
green pea granita, roasted hearts of romaine lettuce, smoked citrus dressing
mer soleil chardonnay, monterey country, california

First Course

FRESH SUMMER BLACK TRUFFLE RISOTTO
parmigiano reggiano aged 36 months
caymus suisun the walking fool red blend, suisun valley, california

Maine Course

TOURNEDOR ROSSINI
prime beef tenderloin, blossom artichokes
caymus napa valley, cabernet sauvignon, napa valley, california

or

SEARED KING SALMON AND GIANT PRAWN
peruvian potatoes, baby green courgettes, lemon beurre blanc
sea sun pinot noir, california

Cheese

CHARCUTERIE AND CHEESE SELECTION
paired with your wine of choice from the evening’s dinner

Desserts

CHOCOLATE RASPBERRY DREAM
intense dark chocolate mousse, chocolate raspberry cream, raspberry compote, cornflake crips
emmolo sparkling wine, california

Silverado Winemaker’s Dinner Sample Menu

BEEF CARPACCIO & CELERIAC
arugula, celery leaves, shaved parmesan, orange-lemon vinaigrette, balsamic glaze

TRUFFLE & RED WINE RISOTTO
shallots, parmesan, red wine reduction

ENTREMET
lemon sorbet & champagne

SEARED SALMON AND GIANT PRAWN
lemon beurre blanc, peruvian potatoes, oyster mushrooms

CHEESE & CHARCUTERIE
triple cream brie, mimolette, manchego, jamon iberico de bellota, citrus supreme, candied hazelnuts

STRAWBERRY-VANILLA FRAISIER
fresh strawberries, vanilla cream mousse, almond biscuit

Gelato Menu

Ice Cream Flavors

• VANILLA
• SRAWBERRY
• CHOCOLATE
• COOKIES & CREAM
• DULCE DE LECHE
• CHOCOLATE MINT CHIP
• NUTELLA
• BUTTER PECAN

Ice Cream Sundaes

BROWNIE BLAST
chocolate ice cream, brownie pieces, hot chocolate sauce, whipped cream

PEACH MELBA
vanilla ice cream, peaches, raspberry melba sauce, whipped cream

OREO SUNDAE
cookies & cream ice cream, oreo cookies, hot fudge sauce, whipped cream

TURTLE SUNDAE
vanilla ice cream, hot caramel sauce, crushed pecans, whipped cream

FLUFFERNUTTER SUNDAE
nutella ice cream, marshmallows, hot chocolate sauce, whipped cream

STRAWBERRY SUNDAE
strawberry ice cream, crispy meringue, strawberry topping, whipped cream

BANANA SPLIT
banana, vanilla ice cream, chocolate ice cream, pineapple topping, chocolate topping, strawberry topping, whipped cream

PINEAPPLE SPLIT
pineapple, vanilla ice cream, chocolate ice cream, chocolate fudge topping, whipped cream

Spirited Sundaes

IRISH SUNDAE
vanilla ice cream, irish cream liqueur, whipped cream

FRANGELICO SUNDAE
vanilla ice cream, frangelico liqueur, hot fudge sauce, whipped cream

Toppings

• MARSHMALLOW
• BANANAS
• CHOCOLATE BROWNIE
• CHOCOLATE SPRINKLES
• PECAN NUTS
• PINEAPPLE
• PEANUT BUTTER
• MERINGUE
• STRAWBERRIES
• MARASCHINO CHERRIES
• RAINBOW SPRINKLES
• WHIPPED CREAM
• SLICED ALMONDS
• M&MS
• PEACHES
• OREO CREAM

Sauces

• STRAWBERRY
• CHOCOLATE
• CARAMEL
• FUDGE
• MELBA RASPBERRY

Booking Your Cruise

Now that you are ready to book your cruise on a Princess Ship and try the dining for yourself, reach out to the experts at Harr Travel. Our advisors know the venues inside and out, and have an amazing relationship with Princess Cruises. We will craft the cruise vacation of a lifetime for you, your friends, family or group at an incredible value, and give you the Harr Travel signature service every step of the way.

BOOK TODAY!

or email:

info@harrtravel.com