Carnival Designs New Dinner Menus and Dining Experience

Big changes are ahead at dinnertime aboard Carnival ships. A new “dining concept, “called American Table and American Feast, will be introduced on December 8 aboard the Carnival Glory. The new menus will feature Carnival’s newly-created appetizers, entrées and desserts plus cocktails and wines.

Part of Carnival Cruise Line's newest dining concept, the American Feast.
Part of Carnival Cruise Line’s newest dining concept, the American Feast.

Offered on all casual evenings, the American Table is designed with a contemporary spin on traditional American cuisine. Even serving the food will be changed, with some offerings presented “family-style” at the table. Preceding the food, destination-inspired cocktails will available for purchase as well as wine by the glass or bottle. Appetizers will include Fried Calamari, Spicy Alligator Fritters and Frog Legs Provencal with Herb Butter.

With a different menu offered each night, guests will be able to try a wide variety of entrées, from Free Range Chicken with Salsa Verde and Cornmeal Crusted Chicken Breast with Black Bean, Corn and Tomato Salsa to Seared Tilapia with Capers or Rosemary Braised Lamb Shank.

Dinners will compliment the Caribbean itineraries with a  “Port of Call” entrées served on a particular port day. When in St. Thomas, for example, the “Port of Call” menu will include an island inspired cocktail ($), Tropical Salad of Ripe Mango, Spicy Grilled Chicken Strips, Crispy Carrots and Red and Green Peppers and Island Chicken Curry with Potatoes and Mango Chutney.

A “From the Grill” selection of meats including steak, pork, chicken and fish will be offered every evening in addition to the Main Menu and the unique Port of Call selection.

Formal nights in the dining room will see a new menu as well. The “American Feast” dining concept introduces guests to Carnival’s cleverly-created spin on standard formal night fare. Appetizers like Mojito Cured Salmon with Minted Cucumber Slaw, Crispy Crab and Corn Fritters with Pineapple, Coconut and Cilantro Salsa are followed by a small serving of  pasta as the second course. Next, diners can select their entrée from the traditional Broiled Lobster, Slow-Roasted Prime Rib, Miso Marinated Salmon Filet or other innovative vegetarian and seafood options.

Desserts were not forgotten on this new culinary adventure. Carnival chefs have created sinfully-rich desserts that include Sticky Toffee Brioche with Whipped Créme Fraiche, Chocolate Nib Crunch and Toasted Coconut-Lime and Strawberry Compote.

After the launch of  the dining concept aboard the Carnival Glory in 2013, next will be the Carnival Liberty in January and the Carnival Imagination and Carnival Inspiration in February 2014. If all goes as planned, Carnival intends to roll out the American Table and American Feast fleet-wide by 2015.

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