Passengers on board Carnival Cruise Lines this month be treated to the debut of two dining concepts, an American TABLE and an American FEAST. Starting December 8, 2012, the TABLE will be available on casual nights and is designed to seem like a modern restaurant experience. The FEAST will be dished out twice a cruise on formal nights and feature a more upscale ambiance.
In a recent press release Carnival explained that “During the development of the new dinner concepts, its management team spent time interacting with the leadership at Union Square Hospitality Group, a leading New York-based entertainment, food and hospitality organization, to observe best practices and the organization’s approach to culinary excellence.” The two concepts are in a test pattern with variations in the dishes, presentation style and other elements to gauge additional guest feedback before rolling out the program fleetwide in the latter half of 2014 and 2015. Other ships included in the pilot are Carnival Liberty beginning in January, and Carnival Imagination and Carnival Inspiration starting in February.
For the American TABLE the dining room will be set with a modern décor and present meals that start with an extensive cocktail menu and wines by the glass or bottle. This is followed by appetizers such as fried calamari and some unique dishes such as spicy alligator fritters and frog legs Provencal. Main course might include pasta, poultry, fish, veal and other meats along with a “Port of Call” entree selection, that coincides with the ship's itinerary that day. For example, when calling at St Thomas, in the U.S. Virgin Islands, the day's ‘Port of Call’ entrees will include dishes such as Tropical Salad of Ripe Mango, Spicy Grilled Chicken Strips, Crispy Carrots and Red and Green Peppers on a Bed of Fresh Greens Drizzled with Tangy Raspberry Vinaigrette, and Island Chicken Curry with Potato Crisps and Sweet and Sour Mango Chutney.
American FEAST fare features appetizers such as Mojito Cured Salmon with Minted Cucumber Slaw, and Crispy Crab and Corn Fritters with Pineapple, Coconut and Cilantro Salsa, followed by a pasta dish, served as the second course. Entrée choices might be beef, veal, seafood and vegetarian choices such as Slow Cooked Prime Rib, Broiled Maine Lobster and Miso Marinated Salmon Filet. Spectacular desserts such as Sticky Toffee Brioche with Whipped Crème Fraiche, Chocolate Nib Crunch, Toasted Coconut-Lime and Strawberry Compote will top off the meal in style.
For additional information, contact any travel agent, call 1-800-CARNIVAL or visit www.carnival.com.