All the Dining Menus in the Silversea Cruises Fleet
- Julia
- Jul 11
- 16 min read
One of the most luxurious ways you can experience the world is on a Silversea's Cruise. This exclusive cruise line offers world-class service, lavish spaces, and elevated dining that will allow you to sail the globe in style. Each and every day you will be treated to some of the finest cuisine at sea, from contemporary French dishes at La Dame, to innovative twists on sushi and sashimi at Kaiseki, to delicious poolside fare at The Grill.
Here are all the dining menus found in the Silverseas fleet:
SILVERSEA CRUISES RESTAURANT MENUS
ATLANTIDE SAMPLE MENU
STARTERS
CRISP TOASTED COUS COUS SALAD
lobster, pickled cucumber, cumin and herb yoghurt, tempura basil
ARTICHOKE TIMBALE
olives, garlic, parsley, micro herbs, lemon and tomato vinaigrette
MAINS
PAN-FRIED TURBOT
artichoke puree, lemon cream sauce, green oil and black bread crumble
BEEF CHAR SIU
glazed beef tenderloin strips with roasted peanuts, pickled daikon egg noddles
MUSHROOM INVOLTINI
mushroom cream and herb oil
DESSERT
PEANUT BAR
crunchy peanut dacquoise, peanut butter creme brulee, tarragon milk chocolate, whipped cream
INDOCHINE
1500 RAW
RED PRAWNS
tartare of asian red prawns, shallots, lime zest, lemon zest, lemongrass
SAKU TUNA
sushi grade saku tuna, wasabi, soya sauce, citrus infusion
BEEF TATAKI
carpaccio of slightly-seared eyeround, soya sauce, sesame oil, corianger
THE EXOTIC FOIE GRAS
pan-seared escalope of foie gras, asian spices, steamed bok choy, fragrant lemongrass bouillon, shiitake mushrooms, vegetable dumplings
SOUPS & NOODLE BOWLS
PHO
beef consomme, braised beef strips, coriander, lemongrass, thai chili, purple basil, bean sprouts, egg noodles, eggplant, fish sauce, vietnamese curry paste
TOM YUM GOONG
seafood stock, bean sprouts, zucchini, spring onions, lemongrass, garlic, ginger, baby spinach, red chili peppers, coconut oil, coconut oil, coconut milk, tiger prawns peanuts, lime, glass noddles
SIAM SOUL
BLACK PEPPER WARM WATER ROCK LOBSTER
asian rock lobster, black pepper, onions, garlic, cream, ginger, thai chillies
STIR-FRIED "KAMCHATCKA" CRAB LEGS
"kamchatcka" crab legs, onions, green, yellow & red bell peppers, garlic, ginger, chili flakes,
stir fry sauce
BANA LEAF RED SNAPPED
red snapper, banana leaves, onions, peppers, chillies, thai chili sauce, lemongrass, ginger, thai basil
ALOO PALAK
potatoes, spinach leaves, chili peppers, onions, cashew nut gravy, roasted vegetables
IN THE FOOTSTEPS OF MARCO POLO
SIGNATURE SOY-BRAISED SHORT RIBS
"34 reserve" short ribs, brown onions, carrots, garlic, bay leaves, star anise, cinnamon, tamari, signature soy & palm sugar glaze
BRAISED OSSO BUCCO "SEZCHUAN-STYLE"
boneless osso busso, onions, vine tomatoes, beef stock, soya sauce, black vinegar, pearl couscous, coriander gremolata
LEMONGRASS BEEF "NAAM TOK NUA-STYLE"
wafer thin slices of beef striploin, lemongrass, lime leaves, thai chilli, galangal, garlic, soya sauce, sambal
MALABAR CHICKEN
mustard seed-crusted chicken breast, homemade curry paste, sliced onions, ginger, garlic, curry leaves, tomatoes, tamarind, tamarind juice, coconut cream, toasted coconut
SIDES
LEMON & GINGER RICE
basmati rice with lemon & ginger flavors
SAFFRON PULLAO
pilaf-style cooked basmati rice with saffron infusion
FRIED NOODLES WITH VEGETABLES
SWEETS
INDOCHINE'S SAMPLE PLATTER
taro pudding, coconut & lime pannacotta, mango kulfi, lemon sorbet, exotic fruit salad
SESAME FRIED BANANAS
baby bananas, sesame oil, caramelized sesame seeds, coconut sauce, palm sugar
GINGER & KAFFIR LIME CREME BRULEE
eggs, cream, palmheart sugar, crystalized ginger, kaffir lime leaves
INDOCHINE'S COCONUT RICE PUDDING
yasmin rice, coconut milk, coconut cream, cinnamon, toasted pistachio nuts
KAISEKI
OMAKASE
CHAWANMUSHI
savory egg custard cup marinated with mirin, dashi and miso
EBI SHINJO
steamed chopped shrimp with shinjo broth and caviar
ENOKI MUSHROOM SOUP
enoki and shiitake mushrooms, glass noodles and green onions
seasoned with soy and sake
TEMPURA SHRIMP AND VEGETABLE PLATTER
golden fried tempura battered shrimp, pumpkin, shiitake mushrooms and eggplant
with shishito pepper, grated radish and ginger
light soy dipping and tentsuyu sauce
LOBSTER ONIGARA YAKI AND GARLIC MIYAZAKIGYU WAGYU BEEF
wagye beef steak with grilled lobster tail basted in miso and yuzu butter, soy infused jus, shiitake mushrooms, braised daikon and wakame
MATCHA
green tea mille crepe cake, matcha cream
AMUSE BOUCHE
EDAMAME BEANS
steamed soy beans sprinkled with sea salt
CHAWANMUSHI
savory egg custard cup marinated with mirin, dashi, and miso
TSUKIDASHI APPETIZERS
EBI SHINJO
steamed chopped shrimp with shinjo broth and caviar
TAKOYAKI
seasoned octopus balls served with okonomiyaki sauce, sprouts and bonito flakes
OWAN SOUP
ENOKI MUSHROOM SOUP
enoki and shiitake mushrooms, glass noodles and green onions
seasoned with soy and sake
TSUKURI RAW
SASHIMI PLATTER
sliced tuna, salmon, squid and seabass
served with gari, soy, wasabi and shiso leaves
SHIIZAKANA INTERMEDIATE
TEMPURE SHRIMP AND VEGETABLE PLATTER
golden fried tempura battered shrimp, pumpkin, shiitake mushrooms and eggplant with shishito pepper, grated radish and ginger
light soy dipping and tentsuyu sauce
SHOKUJI MAIN
LOBSTER ONIGARA YAKI AND GARLIC MIYAZAKIGYU WAGYU BEEF
wagyu beef steak with grilled lobster tail basted in miso and yuzu butter
soy infused jus, shiitake mushrooms, braised daikon and wakame
CHICKEN KATSU
golden fried panko breaded chicken breast served with tonkatsu sauce
shredded cabbage and cucumber tossed with rice vinegar salad
KATSU CURRY
creamy fragrant curry and tumeric sauce with aubergine and buttermilk
served with rice
SAUCES
JAPANESE MUSTART SAUCE
PONZU SAUCE
GOMA DARE
SIDINGS
FURIKAKE RICE
TAMAGO
KINOKO WITH BEAN SPROUTS
MIZUKASHI DESSERT
MATCHA
green tea mille crepe cake, matcha cream
ANMITSU
apple jelly cubes, poached pear lychee, sweet red bean paste and sesame ice cream
LA DAME MENU
MENU DECOUVERTE ET DEGUSTATION
CAVIAR & CONDIMENTS
1 oz portion of signature farm-raised caviar, buckwheat blinis, jersey potatoes, traditional condiments
FOIE GRAS EN ROBE GRANNY SMITH
duck liver, white port marinade, essence of granny smith apples, asparagus silvers, red grapes, lemon verbena leaves, extra virgin olive oil, duck jus emulsion, brioche
MA PETITE SALADE DE HOMARD
thinly sliced escalopes of maine lobster, mango salsa, lobster mayonnaise
BAR ATLANTIQUE
chilean seabass, lemon butter sauce, white asparagus, braised fennel
FILET DE BŒUF ET SON BEURRE CAFE DE PARIS
filet of grassfed limousin beef, cafe de paris butter, perigord truffle infused jus
SOUFFLE A LA PISTACHE
pistachio souffle served with a dark chocolate sauce
NOS ENTREES
CAVIAR & CONDIMENTS
1 oz portion of signature farm-raised caviar, buckwheat blinis, jersey potatoes, traditional condiments
MA PETITE SALADE DE HOMARD
thinly sliced escalopes of main lobster, mango salsa, lobster mayonnaise
FOIE GRAS EN ROBE GRANNY SMITH
duck liver, white port marinade, essence of granny smith apples, asparagus slivers, red grapes, lemon verbena leaves, extra virgin olive oil, duck jus emulsion, brioche
NOS ESCARGOTS DE BOURGOGNE
burgundy snails, flat leaf parsley, garlic, butter, paprika powder, flaky puff pasty
FOURME D'AMBER SOUFFLE
smoked tomato coulis, pesto, parmigiano reggiano cheese sauce, micro green salad
SAINT-JACQUES ET POITRINE DE PORC
nantucket king sea scallops, braised berkshire pork belly, parsnip puree, savoy cabbage, fennel seeds, coriander seeds juniper berries, caramelized apple, calvados sauce
ASPERGES VERTES ET CROUTONS DE BRIOCHE TRUFFEE
asparagus, truffled brioche croutons, truffle shavings, wild mushrooms, green pea puree
SORBET
SORBET
iced menton lemon
NOS POTAGES
BISQUE DE HOMARD
maine lobster tail, seafood essence, tomatoes, celery, celeriac, fennel, cognac, onion,
double cream, eggs
BOUILLABAISSE
black mussels, clarified fish broth, monkfish, halibut, red snapper, clams, garlic, leeks, onion, potato, saffron, fennel, rouille
VELOUTE DES SOUS-BOIS
porcini mushrooms, button mushrooms, eggs, onions, cream, truffle oil, cream, vegetable stock
NOS VIANDES
CANARD LAQUE ET SA TARTE TATIN D'ENDIVES
glazed breast of perigord duck, caramelized endive tarte tatin, reduced duck glaze,
caramelized spring onions
FILET DE BŒUF ET SON BEURRE CAFE DE PARIS
filet of grassfed limousin beef, cafe de paris butter, perigord truffle infused jus
CARRE D'AGNEAU A LA FLEUR DE THYM
grilled rack of lamb, gratin potatoes, thyme-infused lamb jus, french beans
NOS POISSONS & FRUITS DE MER
HOMARD, POIREAUX ET PETITS POIS
lobster tail, truffled leeks, green peas, green pea jus
BAR ATLANTIQUE
chilean seabass, lemon butter sauce, white asparagus, braised fennel
SOLE DE LA PETITE PECHE
pan-fried dover sole, potato wafers, meuniere butter
NOS LEGUMES ET AUTRES
RISOTTO DE CEPES
mascarpone, sweet garlic foam, parmesan crisps, chervil, porcini mushrooms
CREPES AUX HERBES FARÇIES D'EPINARDS ET DE FROMAGE FRAIS
herb crepes, spinach and cream cheese, sweet corn hummus, roast butternut
NOS FROMAGES
LA SELECTION DU FROMAGER AUX MENDIANTS
la dame's classic french cheese selection with traditional condiments
NOS DOUCEURS
SOUFFLE A LE PISTACHE
pistachio souffle served with a dark chocolate sauce
ASSIETTE DE FRUITS DESTRUCTURES
strawberries, blackberries, blueberries, raspberries, grapes, apples, pears, candied lemon, toasted pine nuts, vanilla, aniseed-infused strawberry coulis
CHOCOLATE COCOA CROQUANT
salted caramel and white coffee ice cream
CREPE PASSION
chiboust cream, coconut ice cream, passion fruit sauce
CAFE & GOURMANDISES
MIGNARDISE ET PETITS FOURS
petits four
LA TERRAZZA MENU
ANTIPASTI
GNOCCO FRITTO E PROSCIUTTO DI PARMA
fried modenese dough with parma ham
PAPPA AL POMODORO CON VONGOLE
bread and tomato soup with clams
SUPPLI DI PASTA E PECORINO
pasta croquette with pecorino cheese
INSALATA DI CARCIOFI E PARMIGIANO
artichoke and parmesan salad
PRIMI
LA NOSTRA PASTA ALLA NORMA
la terrazza's fresh pasta with tomato sauce, fried eggplants, and shaved ricotta salata
LASAGNA VERDE AL PESTO DI RUCOLA E NOCI
green lasagna with arugula and walnut pesto
RISOTTO GIALLO "AL SALTO"
pan-fried crispy yellow risotto
SPAGHETTONE INTEGRALE ALL'ANCIOVA
wholewheat spaghettone with anchovies, fried bread crumbs and fennel tops
SECONDI
ARROSTO DI VITELLO CON JUS AL MISO E PATATE AGLIO, OLIO E PREZZEMOLO
veal roast in miso jus with soft potatoes in a parsley sauce
COTOLETTA DI BROCCOLO ROMANESCO CON MAIONESE ALL'ERBA CIPOLLINA
fried broccolo romanesco cutlet with chive mayo
CALAARI RIPIENI "AL POTACCHIO" E LIMONE CANDITO
stuffed calamari with wine, rosemary, and candied lemon
SAN PIETRO CON INDIVIA ROSSA IN AGRODOLCE E SALSA AI CAPPERI
john dory with agrodolce endive and caper sauce
CANTORNI
PURE DI SEDANO RAPA
whipped celeriac puree
ZUCCHINE FRITTE ALLA SCAPECE
fried zucchini in a vinegar reduction
MISTICANZA AMARA IN SALSA DI ALICI
seasonal leafy mesclun with roman-style anchovy sauce
DOLCI
SEMIFREDDO AL TORRONCINO CON SALSA AL MANDARINO
hazelnut semifreddo with tangerine sauce
IL NOSTRO TIRAMISU
la terrazza's tiramisu
CROSTATA RICOTTA E VISCIOLE
ricotta and black cherries tart
GELATI E SORBETTI DELLA CASA
creme classico gelato | olive oil gelato | chocolate sorbet | lemon, almond and saffron sorbet
AFFOGATO AL CAFFE
creme classica gelato with espresso pour over
S.A.L.T. CHEF'S TABLE MENU
TIRADITO OF SOLE
acevichado sauce, trout roe
BOLINHO DE FEIJOADA
black bean broth
GRILLED MUSHROOM ANTICUCHO
TETELA
oaxaca cheese, smoky corn, salsa macha
TOSTON RELLENO
crisp plantain, avocado, aji picante
LOBSTER
mango, hibiscus, habanero
BLUE CORN TOSTADA
slow-cooked pork belly, pipian verde
CHARRED OCTOPUS
locro de papa, salprieta
DUCK BREAST
tucupi jus, greens
CAJU FRUIT SORBET
cashew quinoa tuille
LUCUMA FLAN
spiced dark chocolate, amaranth
S.A.L.T. KITCHEN
(SAMPLES FROM THE ROTATING MENUS)
STARTERS
WATERCRESS SOUP WITH CRAB
smooth soup of fresh watercress with potato and cream, garnished with shredded crab meat
POTTED BEEF
a pate-like dish of shredded beef flavored with warm spices and topped with melted butter
served with homemade toasted bread
CRAB TIMBALE
crab meat marinated with lemon mayonnaise and chives, served with green apple jelly and pickled cucumber slivers
CORNISH CHEESE FONDUE
melted keltic gold and cornish yarg cheese, with toasted bread cubes and blackberry jam on the side
SMODEK MACHEREL PATE
chunky mackerel pate served with green crudite for dipping and crunchy toasted rye bread
VENISON FAGGOTS
venison faggots (traditional meatballs) with prunes and bacon
served with carrot puree, red wine jus and toasted almonds
POTTED SHRIMP
tiny sweet brown shrimp sauteed in brown butter
served with freshly-baked toasted baguette
ROOT VEGETABLE GRATIN
a flavorful bake of sliced swede and turnip with lancashire and cheddar cheeses
served with plum chutney, pickled walnuts and micro greens
CARrOT AND CAIS NA TIRE SALAD
roasted baby carrots, cais na tire sheep's cheese, raisins and toasted hazelnuts with a grainy mustard dressing and soda bread croutons
BRAISED OXTAIL PARCELS
pulled braised oxtail wrapped in steamed cabbage leaves, glazed with a rich beer sauce
garnished with crispy fried parsnips
SALT-BAKED CELERIAC
carpaccio of salt-baked celeriac
served with brown butter sauce, toasted hazelnuts and crispy leeks
SMOKED SCOTTISH SALMON
the quintessential scottish delicacy, here served with pickled raspberries, herbed sour cream and bannock (traditional griddle-cooked oat bread) croutons
FENNEL HALIBUT GRAVADLAX
thinly-sliced halibut cured with dill, chervil and fennel fronds, with shaved fennel
CELERIAC VELOUTE
silky-smooth celeriac soup topped with sour cream enriched with rye bread, and candied beetroot
RÆKJUSALAT
classic local shrimp salad with chopped boiled eggs in a dill and lemon mayonnaise dressing
ROAST BEEF SMØRREBRØD
rye bread topped with roast beef slices, cornichons and pickled red onions
finished with a fresh dill and horseradish cream
BEETROOT TARTARE
dill and scallion-dressed beetroot, skyr mousse and charred mushroom puree, with crispy rye bread crackers
FLATKAKA WITH LIVER PATE
icelandic rye flatbread, traditionally served with butter and smooth liver pate
MAINS
POACHED CHALKSTREAM TROUT
rainbow trout fillet with parsley root puree and mild horseradish sauce
garnished with pickled cucumber
SLOW ROASTED LAMB SHANK
tender lamb on a bed of braised pearl barley, with charred baby carrots, wild mushrooms and thyme jus
ASPARAGUS, LEEK AND SMOKED CHEDDAR TART
vibrant green vegetables baked with smoked tintagel cheddar in a crispy shortcrust pastry base
served with new potato salad, baby spinach, and watercress pesto
BAKED HERB COD
thyme-marinated cod served with roasted baby root vegetables and topped with horseradish mousse
BLACK BUTTER LOBSTER
steam-roasted lobster tail on a nest of sauteed leeks, drizzled with laverbread seaweed black butter
SELSIG MORGANNWG
the original vegetarian sausages; leeks, herbs and caerphilly cheese breaded and fried until golden brown
served with peach chutney and a baby leaf saladdotted with black olive puree
PAN-FRIED COD
cod fillet with roast salsify, morecambe bay shrimps and smoked butter sauce
TRADITIONAL ROAST BEEF
roast striploin of beef with ginger carrots, horseradish mash, confit garlic cloves and a rich gravy
GUINNESS-GLAZED PORK LOIN
guinness and honey-glazed pork loin, served with colcannon (savoy cabbage and potatoes cooked with bacon and double cream), herb-roasted swede and sauteed green beans
IRISH STEW
a vegetarian take on the historic irish comfort food: a flavorful stew of root vegetables braised in beer with pearl barley
served with cooles cheese dumplings
SCALLOPS AND RHUBARB
pan-fried scallops with parsnip puree and rhubarb compote, garnished with crispy fried parsnips and micro greens
ROAST VENISON
roasted venison tenderloin on braised red cabbage, served with a haggis, neep and tatties croquette and whisky sauce
MONKFISH MEDALLIONS
succulent monkfish medallions, served on cauliflower puree with nordic langoustine bisque sauce
SCALLOPS
pan-fried local scallops on a bed of thinly-sliced baked potatoes with tangy rhubarb puree, roasted carrot cubes and garlic burnt butter
PLOKKFISKUR
a traditional and comforting dish, made from flaked cod, creamed potatoes, sauteed onion and bechamel sauce
topped with crunchy swede straw and rye crumble
BREADED LAMB CHOPS
juicy lamb chops rolled in rye flour and fried in butter until golden
served with beetroot and skyr puree, and honey roasted parsnips
BAKED HALIBUT
herbed halibut with dill, chervil and parsley, topped with thinly sliced potatoes and baked to perfection
served with a mild horseradish cream sauce
RACH OF LAMB
roasted rack of lamb with a rhubarb and juniper-infused lamb jus, toasted hazelnuts, and kale and celeriac bake
DESSERT
STICKY TOFFEE PUDDING
classic date pudding, served with creme fraiche ice cream, butterscotch sauce
TREACLE TART
a traditional british dessert consisting of shortcrust pastry filled with sweetened breadcrumbs, lemon juice, and warm spices
served with clotted cream
PWDIN EVA
a classic welsh dessert of orchard fruit - our chef has chosed pear with ginger - cooked with brown sugar then topped with spong and baked to a golden finish
served with vanilla custard sauce
WET NELLY
liverpool's bread pudding, made with raisins, dried fruits, nutmeg and cinnamon
served with vanilla custard
CHOCOLATE GUINNESS CAKE
a bit of "the black stuff" as guinness is often called in ireland: moist dark chocolate and guinness cake with a cheese cream frosting
ICED CRANACHAN
the classic scottish dessert is here re-imagined as an ice cream slice, made with steel-cut oats, fresh raspberries, heather honey and a dash of whisky
topped with crunchy honeycomb crumble
RYE TART WITH PLUMBS
juicy fresh plums baked on a crisp rye base
served with vanilla ice cream
SKUFFUKAKA WITH KAKOSUPA
soft chocolate cake with a liquid filling of traditional kakosupa (cinnamon-spidec cocoa "soup")
served with skyr ice cream and garnished with caramelized hazelnuts
SKYRTERTA
a tangy and refreshing cheesecake made with skyr and blueberries
topped with fresh blueberries
SEISHIN MENU
SILVERSEA SASHIMI PLATTER
traditional condiments
WATERPAPER ROLL OF SPIDER CRAB
green pea jus, lemongrass-infused extra virgin olive oil
GAME HEN
teriyaki sauce
SIGNATURE TEPAN WAGYU BEEF
wasabi, natural flavors
TIGER PRAWN TEMPURA
japanese chili sauce
AMUSE BOUCHE
SEISHIN SIGNATURE CAVIAR SORBET
SUSHI
ASSORTED SUSHI
traditional condiments
SASHIMI
SASHIMI OF BLACK COD
daikon flower and topikoe roe
SHELLS
CARPADDIO OF KING SCALLOPS
flying fish roe
SEAFOOD
WATERPAPER TOLL OF SPIDER CRAB
green pea jus, lemongrass-infused extra virgin olive oil
FISH
SEMI-COOKED SAKU TUNA
soy dressing, kaffir lime, caper confit
HOT SEAFOOD
SEISHIN SPECIALTY TEMPURA
japanese chili sauce, pickles
MEAT
SIGNATURE TEPAN WAGYU BEEF
wasabi, natural flavors
DESSERT
SEISHIN'S SIGNATURE GREEN TEA SORBET
SILVER NOTE MENU
ANACRUSIS
CRAB BITES
marinated crabmeat, crunchy squid ink biscuit and pickles radish
CAVIAR ROSETTE
caviar pearls, crispy potato, sour cream
BABY POTATO BASKET
black potato puree, paprika dust and green sauce vierge
A CAPPELLA
SHAVED ASPARAGUS AND RADISH SALAD
quinoa, balsamic drops
TUNA "IN A CAN"
ceviche, chili, lime, pickled cucumbers, grapefruit jelly
SWEET ONION PETALS
scallop medallions, hazelnut crumble, caviar, champagne foam
ALLEGRO
CITRUS MARINATED LOBSTER TAIL
coconut milk, herb water essence
CRISPY FILO
forest mushrooms, roasted onion puree, shaved truffles
HEIRLOOM CARROT SHEET
grilled sriracha spiced octopus
ACCELERANDO
ROAST CANON OF LAMB
bright herb blanket, pea puree
ROASTED EGGPLANT
artichoke fritter, toasted walnuts
FREE RANGE CHICKEN
sweetcorn hummus, crispy pancetta, pan flavors
ARIA
CONFIT DUCK RILLETTES
pickled mustard seeds, sherry jus
BEEF TENDERLOIN TOURNEDOS
charred com risotto, mascarpone
VEGETABLE DUMPLINGS
braised in clear togarashi, miso-sake broth
ADAGIO
PAVLOVA
meringue, passion fruit-mango compote, vanilla cream and passion fruit whipped cream
LIKE AN OPERA
soft almond sponge, coffee foam and coffee syrup with chocolate cream
BLACK SWAM
chocolate choux pastry, chocolate crumble, lime coconut cream, cardamom milk jam chocolate mousse
SPACCANAPOLI MENU
DA NAPOLI
MARINARA
san marzano tomatoes, oregano, garlic
MARGHERITA
san marzano tomatoes, fior di latte, fresh basil
BFALINA
san marzano tomatoes, mozzarella di bufala, fresh basil
BIANCA AL FIOR DI LATTE
fior di latte mozzarelle, rock salt, fresh basil
CALZONE RIIENO
san marzano tomatoes, fior di latte, cooked ham, fresh basil, crushed black pepper
TRADIZIONE
PUTTANESCA
san marzano tomatoes, fior di latte, anchovies, black olives, capers, fresh basil
FUNGHI PORCINI
san marzano tomatoes, fior di latte, fresh basil, porcini mushrooms, 26-month dop parmigiano reggiano
SALSICCIA
san marzano tomatoes, fior di latte, sausage, fresh basil, 26-month dop parmigiano reggiano
FUNGHI E SALSICCIA
san marzano tomatoes, fior di latte, fresh basil, mushrooms, sausage,
26-month dop parmigiano reggiano
CARPICCIOSA
san marzano tomatoes, fior di latte, cooked ham, mushrooms, black olives, artichokes
DIAVOLA
san marzano tomatoes, fior di latte, spicy salami, fresh basil, spicy extra virgin olive oil
PROSCIUTTO E RUCOLA
san marzano tomatoes, fior di latte, parma ham, provolone del monaco, 26-month dop parmigiano reggiano, fresh arugula
BIANCA REGINA
mozzarella di bufala, ricotta
SEI FORMAGGI
taleggio, ricotta, gorgonzola dolce, fior di latte, 26-month dop parmigiano reggiano,
provolone del monaco
PORCINI E CARCIOFI
san marzano tomatoes, mozzarella di bufala, porcini mushrooms, artichokes,
26-month dop parmigiano reggiano
THE GRILL MENU
SALADS AND APPETIZERS
CLASSIC CAESAR SALAD
romaine hearts tossed in classic caesar dressing, croutons, anchovies and parmesan shavings
LEMON AND HERB COUSCOUS SALAD
marinated artichokes, cherry tomatoes, chickpeas and lemon vinaigrette
SPICY PASTA, FETA AND AVOCADO SALAD
penne pasta, feta, roast peppers and avocado in a creamy jalapeno dressing
BLOOMING ONION
chive mayonnaise and bell pepper, cilantro, chilli dip
FROM THE SEA
ATLANTIC SALMON STEAK
6 oz
FRESH FISH OF THE DAY
depending on market availability
GRILLED PRAWNS
6-8 oz
FROM THE FIELDS
CENTRE-CUT FILET MIGNON
6 oz
NEW YORK STRIP STEAK
8 oz
PRIME RIB EYE STEAK
10 oz
MILK-FED VEAL CHOP
10 oz
NEW ZEALAND LAMB CHOPS
8 oz
QUICK COOKS AND THIN CUTS
QUICK COOKS FISH
shrimp | salmon | tuna | swordfish
QUICK COOKS MEAT
beef teriyaki | beef tenderloin | veal medallions
QUICK COOKS SIGNATURE ROCK
shrimp | salmon | tuna | swordfish | beef teriyaki | beef tenderloin | veal medallions
FROM THE GARDEN
BEETROOT, QUINOA AND LENTIL PATTIES
GRILLED SWEET POTATOES WITH TARATOR
SIDES
BAKED POTATO AND CONDIMENTS
FRENCH FRIES
SWEET POTATO FIRES
ONION RINGS
BATTERED MUSHROOMS
MARINATED VEGETABLE SKEWERS
SAUCES
LEMON BUTTER SAUCE
HOLLANDAISE
BEARNAISE
CHIMICHURRI
VEAL JUS
MUSHROOM SAUCE
GREEN PEPPERCORN SAUCE
DESSERTS
ROASTED PINEAPPLE
sweet spiced caramel & passion fruit sauce, coconut sorbet and crisp
BAKED S'MORE
salty cookies, chocolate, chocolate and bourbon marshmallow
SELECTION OF ICE CREAM AND SORBET
THE MARQUEE
SALADS AND APPETIZERS
CLASSIC CAESAR SALAD
romaine hearts tossed in classic caesar dressing, croutons, anchovies and parmesan shavings
LEMON AND HERB COUSCOUS SALAD
marinated artichokes, cherry tomatoes, chickpeas and lemon vinaigrette
SPICY PASTA, FETA AND AVOCADO SALAD
penne paste, feta, roast peppers and avocado in a creamy jalapeno dressing
BLOOMING ONION
chive mayonnaise and bell pepper, cilantro, chili dip
SIGNATURE PIZZA
BIANCA AL FIOR DI LATTE
fior di latte mozzarella, truffle essence and shavings
COOKED ON THE HOT ROCK
PRAWNS
4-6 oz
FILET MIGNON
6 oz
PRIME RIB EYE STEAK
10 oz
NEW YORK STRIP STEAK
8 oz
LAMB CHOPS
8 oz
SERVED FROM THE GRILL
GRILLED FISH OF THE DAY
cherry tomato, caper, lemon and olive oil dressing
TERIYAKI GLAZED BONELESS CHICKEN THIGHS WITH ASIAN SLAW
BEETROOT, QUINOA AND LENTIL PATTIES
GRILLED SWEET POTATOES WITH TARATOR
BREADED GOLDEN FRIED GIANT MUSHROOM STUFFED WITH VEGETABLE RAGOUT
SIDINGS AND SAUCES
BAKED POTATO AND CONDIMENTS
FRENCH FRIES
SWEET POTATO FRIES
ONION RINGS
ROAST VEGETABLE TIAN
LEMON BUTTER SAUCE
HOLLANDAISE
BEARNAISE
VEAL JUS
MUSHROOM SAUCE
GREEN PEPPERCORN SAUCE
DESSERT
MYSTERE
frozen vanilla sabayon, meringue, caramel sea salt, sable biscuit and caramelized hazelnuts
ROASTED PINEAPPLE
sweet spiced caramel & passion fruit sauce, coconut sorbet and crisp
BAKED S'MORE
salty cookies, chocolate, chocolate and bourbon marshmallow
SELECTION OF ICE CREAM AND SORBET
THE RESTAURANT
FROM THE "CRUDO" BAR
SEAFOOD CEVICHE
crayfish, prawns, red snapper, octopus, baby squid, red onions, fresh lime juice, jalapeno chillies, capers, citrus zest, extra virgin olive oil
STEEL CUT "34 RESERVE" BEEF TARTAR
aged "34 reserve" beef, pickle gherkins, banana shallots, superfine capers, garlic light yoghurt dressing, dijon mustard, worcester sauce
APPETIZERS
ARTICHOKE HEART TIMBALE
artichoke hearts, hass avocado, chia seeds, balsamic vinegar, fresh tomatoes, herb dressing, 26-month dop parmesan shavings
CREOLE-STYLE OCTOPUS SALAD
grilled octopus, carrots, celery, fresh herbs, chili sauce, mint & pineapple salsa
SOUPS
CREAM OF ASIAN MUSHROOMS WITH TOASTED ALMOND FLAKES
shitaki mushrooms, enoki mushroom, spanish onions, sauteed leeks, fragrant vegetable stock, toasted almond flakes
RED CURRY & TIGER PRAWN BROTH
wild cherry chili, red curry paste, lemongrass, fresh ginger, spearmint leaves, coconut milk, limes, coriander, toasted almond flakes
SALADS
SILVERSEA MESCLUN SALAD
assorted young garden leaves, cherry tomatoes, 26-month dop parmesan chunks, fresh herbs, aged balsamic vinegar, extra virgin olive oil, crushed pepper, guerande sea salt
SMOKED "ROUGIE" DUCK SALAD
"rougie" smoked duck breast, chinese glass noodles, bamboo shoots, carrots, pascal celery, leeks, italian parsley, sesame seeds, sesame oil, soy sauce, passion fruit
PASTAS
ORZOTTO CON FUNGHI PORCINI
pearl barley, 26-month dop parmesan, fresh artichokes, onions, garlic, extra virgin olive oil
FUSILLI CARCIOFI E PARMIGIANO
homemade fusilli pasta, 26-month dop parmesan, fresh artichokes, onions, garlic, extra virgin olive oil
FROM THE SEA
CAJUN-CRUSTED ATLANTIC SALMON
atlantic salmon filet, homemade cajun spice crust, garlic sauteed french beach, roasted pecan nuts, spice island rice, tarragon dressing, hawaiin rock salt
LIME-MARINATED KING SCALLOPS
king scallops, roasted fennel, grain mustard potatoes, fennel seeds, citrus zest, lemongrass essence, butter, extra virgin olive oil
FROM THE FIELDS
FLAX & CHIA SEED-COATED DUTCH VEAL SCALOPPINE
dutch veal loin, flax seed, chia seed, fresh arugula, cherry tomatoes, 26-month dop parmesan shavings, extra-virgin olive oil
TAMARIND-INFUSED BREAST OF FREE-RANGE CHICKEN
free-range chicken breast, tamarind, kasha grains, fresh arugula, chinese lemon sauce, cucumber tomato, garlic, mint yogurt infusion
BRAISED LEG OF NEW ZEALAND LAMB
new zealand lamb leg, carrots, leeks, yellow spanish onions, garlic, oregano, provence herb glaze, lamb jus, thousand layer potatoes
OUR GOURMET BOUTIQUE BURGERS
HICKORY-INFUSED "FASSONE PIEDMONTESE" BEEF BURGER
ground "fassone piedmontese" beef, taleggio cheese, bell pepper ragout, signature burger sauce, porcini mushrooms, polenta fries, extra virgin olive oil
MILD JALAPENO-INFUSED "FASSONE PIEDMONTESE" BEEF BURGER
ground "fassone piegmontese" beef, jalapeno pickle, crispy fried bacon, aged comte cheese, sweet potato fries, sauteed onions, extra virgin olive oil
FROM THE GARDEN
FOREST MUSHROOM & POTATO TOWER
thinly sliced potatoes, porcini, morels, girolles and parisian mushrooms, truffle essence, fresh herbs, aged balsamic reduction, homemade tomato coulis, caper & garlic-infused extra virgin olive oil
MARINATED "PARMENTIER-STYLE" TOFU BAKE
citrus-infused silken tofu, wilted spinach, leek, gratinated mashed potatoes, braised fennel, 26-month dop parmesan cheese, flour, milk, bechamel sauce, extra virgin olive oil
Booking Your Cruise
Now that you are ready to book your cruise on a Silversea Cruises ship, reach out to the experts at Harr Travel. We know the spaces inside and out, and have an amazing relationship with the cruise line. We know we can craft the luxurious and delicious cruise vacation of a lifetime for you, your friends, family, or group at an exceptional rate, and give you the Harr Travel signature service every step of the way.
or email:
Comentários