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Thursday, July 4, 2013

Oceania Cruises rolls out extensive new menu for its Grand Dining Room


MIAMI – Oceania Cruises has an extensive new menu rollout featuring 85 new dishes for its Grand Dining Rooms on the line’s ships.

“Since the founding of Oceania Cruises 10 years ago, we have held a reputation for serving cuisine that is the finest at sea and even rivals the best restaurants ashore,” said Kunal S. Kamlani, the line’s president.

“Our latest innovations in the Grand Dining Room are inspired by classic European fare, with a contemporary, creative touch. They reflect our ongoing commitment to provide an exceptional dining experience that starts with a thoughtful and meticulously researched menu concept, the highest-quality ingredients and the perfect execution of traditional culinary techniques.”

Oceania Cruises devotes extraordinary resources to cuisine. While most cruise lines employ a single corporate chef, Oceania Cruises has an entire team at the helm of its culinary program, including its executive culinary director, renowned master chef Jacques Pépin.

Fleet Corporate Chef Franck Garanger, who travels the world sampling international cuisines to inspire his creation of dishes, led the team in conceiving the new menus. The Oceania Cruises culinary team spent eight months designing and rigorously testing the new menu items.

As the menus in the Grand Dining Room change daily, the rollout features a total of 85 new dishes, including three new lobster dishes and 10 new pastas and risottos.

New creations include dishes such as Pancetta-Wrapped Jumbo Shrimp with Kalamata Olive Sauce and Vegetable Julienne, Roast Segovian Suckling Pig with Rosemary Fingerling Potatoes, and Diver Scallops over Orange-Braised Endive with Vanilla Vinaigrette Salad.

The new dishes also feature unique, high-end ingredients such as Castilla–La Mancha saffron, Lessatini olive oil from Nice and Ibérico de Bellota pork. There is also a selection of new Canyon Ranch® dishes, including Dover Sole Meunière in Lemon Butter Sauce with Sweet Leek Puff Pastry and Steamed Potatoes, as well as Pulpo a la Gallega: Octopus on Warm Potato Salad with Sweet Spanish Paprika de la Vera.

The rollout includes an array of new wines by the bottle as well as an extended list of wines by the glass.
Oceania Cruises’ flagship restaurant, the Grand Dining Room, is a tribute to the five-star restaurants in Europe's grandest hotels, which inspired its dignified and elegant ambiance.

Tuxedo-clad wait staff graciously serve course after course featuring classic European fare or delectable alternatives such as healthy, savory Canyon Ranch® selections or Jacques Pépin’s signature dishes. The Grand Dining Room features open-seating and accommodates parties from two to 10.

New creations in the Grand Dining Room include Diver Scallops over Orange-Braised Endive with Vanilla Vinaigrette Salad, Pancetta-Wrapped Jumbo Shrimp with Kalamata Olive Sauce and Vegetable Julienne, and Roast Segovian Suckling Pig with Rosemary Fingerling Potatoes.

About Oceania Cruises

Oceania Cruises® offers unrivaled cuisine, luxurious accommodations, exceptional personalized service and extraordinary value. Award-winning itineraries visit more than 330 ports in Europe, Australia, New Zealand, Asia, and the Americas aboard two pairs of mid-size sister ships: the 684-guest Regatta and Nautica, and 1,250-guest Marina and Riviera.

About Prestige Cruise Holdings

Prestige Cruise Holdings (PCH) is the parent company of Oceania Cruises and Regent Seven Seas Cruises. PCH manages select assets in Apollo Management's cruise investment portfolio and is led by Chairman & CEO Frank J. Del Rio and President & COO Kunal S. Kamlani. PCH is the market leader in the upper-premium and luxury segments of the cruise industry with over 6,400 berths between the Oceania Cruises and Regent Seven Seas Cruises brands.

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