Baked Alaska

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Carnival Cruise Line is revamping the menus for several of its specialty dining venues and reintroducing Baked Alaska across the fleet, the company said in a prepared statement. 

The menus for Carnival’s steakhouses, Cucina del Capitano, and delis, as well as main dining room breakfast offerings, are now offering new items, showcasing lighter ingredients. 

Baked Alaska – a classic dessert made of cake and ice cream topped with merengue – is also being reintroduced after several years with uniformed waiters performing the time-honored tradition of parading the dessert throughout the dining room prior to service.

The updated steakhouse menus, currently available on three ships, offer new appetizers such as Iced and 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.

These complement a selection of USDA prime steaks, including new items such as an A-5 Wagyu steak and lighter fare like Farmhouse Chicken with Roasted Honey Vinegar and Dover Sole Pan-Seared with Lemon Potato-Mousseline and Shallot Emulsion. Four additional ships are expected to get the new menus by early next year, the company siad. 

The new menu for Cucina del Capitano reflects more of Italy’s culinary regions, with dishes like Branzino Al Forno in Crosta Dorata with tomatoes, stewed chickpeas, salmoriglio and mushroom bark, along with Risotto Milanese with saffron and Parmesan cheese, Grande Braciola Di Maiale – a tomahawk pork chop with fennel pollen, shallots and crispy sage – and Costina Di Manzo Con Porcini with salsa verde and young tomato bruschetta.

House-made burrata has been added to menus, with classic Italian dishes like chicken Parmesan, meatballs and fried calamari also available. The new Cucina del Capitano menus are currently on three ships – Carnival Magic, Carnival Vista and Carnival Breeze – with Carnival Sunshine expected to be updated next month, according to Carnival. 

Breakfast menus in the main dining rooms has also been updated with trendy 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.

There’s also a Broken Egg Sandwich served panini-style with fried eggs, bacon, cheddar, greens and hash browns; and a “Breakfast Board” with a soft boiled egg, house-made yogurt, seasonal jam, baby lettuce salad, pastrami, and grilled sour dough bread.

A new “breakfast express” option  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 favorites such as French toast, pancakes and cereals is also offered. Thus far, 12 ships off the new breakfast items with the balance of the fleet expected to receive the new menus by mid-2018.

The line’s delis have undergone a change, as well, 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. Diners can enjoy a sweet finish to their meal with a Salted Chocolate Chip Cookie baked fresh every morning.

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.

The Seafood Shack which debuted on Carnival Vista has also been expanded to nine additional ships.