All the Dining Menus in the Seabourn Cruise Line Fleet

Sailing with Seabourn means stepping into a world of luxury and inclusion. Through five star service, elevated dining, and unique itineraries, guests will travel the globe in style and comfort, knowing their every need will be taken care of while onboard. One of the things that Seabourn does best is the dining. Each meal on a Seabourn cruise is highly elevated whether you dine casually at the Colonnade buffet, or sit down for a romantic dinner at Solis.

Here are all the restaurant menus found throughout the Seabourn Cruise Line fleet:

SEABOURN CRUISE LINE MENUS

THE COLONNADE THE PATIO THE RESTAURANT

SOLIS SUSHI

THE COLONNADE SAMPLE MENU

APPETIZERS

CHIPOTLE DIP
rustic country bread

POACHED JUMBO SHIRMP
celery root, salad, dijon creme, classic cocktail sauce

POACHED SHRIMP COCKTAIL
american cocktail sauce

COLONNADE’S CAESAR SALAD
parmesan croutons

SEAFOOD CAKE
roasted pepper remoulade, bitter greens

MANHATTAN STYLE CLAM CHOWDER
bacon and root vegetables

MAINS

PAN SEARED KING SALMON
clams, melted leeks and potatoes

PAN ROASTED FILLET OF SEABREAM
braised vegetables, thyme roasted potatoes, beurre blanc

GRILLED NEW YORK CUT STRIPLOIN STEAK
sauteed green beans, fries, peppercorn

ROAST PRIME RIB OF BEEF
green beans, potato fritters, crisp onions, natural jus

DESSERT

BAKED NEW YORK CHEESECAKE
graham cracker, vanilla gelato, walnut tuille

CHOCOLATE POT DE CREME

CHEESE

DANISH CLUE
cheese, cow’s milk, semi-soft, creamy and crumbly, with salty, sharp flavors

CHEDDAR
english cheese, cow’s milk, firm texture, sharp, pungent flavor

THE PATIO SAMPLE MENU

FROM THE GRILL

FISH OF THE DAY
served with crisp garden salad

SANDWICH OF THE DAY
served from the buffet

CLASSIC HOT DOG
all beef sausage, sweet pickle relish and fries

HOBBS APPLE WOOD SMOKED YOUNTWURST
garden vegetables chow chow, sauerkraut and warm potato bun

CLASSIC HAMBURGER OR CHEESE BURGER COOKED TO ORDER
iceberg lettuce, pickle, tomato, red onion and sesame bun

NAPA BURGER COOKED TO ORDER
aged cheddar cheese, house dill pickles, beef steak tomato, red onion, iceberg lettuce, thousand island relish and griddled potato bun

VEGAN BURGER
pickles, iceberg lettuce, tomato and red onion

THE RESTAURANT MENU

APPETIZERS

PARMA HAM WITH ASPARAGUS
aged balsamic, ricotta flan, local virgin olive oil

ROASTED YELLOW BEET CARPACCIO
pumpkin & sunflower seeds, pomegranate, basil oil

ESCARGOTS A LA BOURGUIGNONNE
snails in a burgundy reduction backed in traditional butter

JIDORI CHICKEN CONSOMME
root vegetable flan, mushrooms, fine herbs

SUNCHOKE SOUP
chantenay carrot royale, preserved lemon, potato croutons

MESCLUN & ENDIVE WITH MIMOSA GARNISH
garden fresh herbs, orange champagne vinaigrette

CRISP & SOFT GARDEN VEGETABLE BOUQUET
grand pochon croutons, yuzu dressing

CHILLED JUMBO SHRIMP
fresh herb salad, lemon segments, house cocktail sauces

CRISP SEAFOOD CAKE
sauce grebiche, roasted red peppers

ROASTED PLUM TOMATO SOUP
confit cherry tomatoes, basil gnocchi

CHICKEN CONSOMME
garden vegetables, poached chicken breast, fresh herbs

CAESAR SALAD
choice of grilled chicken breast or garlic grilled shrimp

CHEF’S SALAD
mesclun lettuce, tomatoes, buffalo mozzarella, parma ham, citrus dressing

ANGEL HAIR PASTA
choice of plum tomato sauce, pesto, bolognese or vegan bolognese

MAIN COURSES

CHEF ROSS’S SPECIAL – HARISSA BLACK BEAN RAGOUT
black bean ragout with rice

PAN SEARED FILLET OF FRESH ARCTIC CHAR
new potatoes, herb marinated fennel & tomato, romanesco, lemon caper butter sauce

CARAMELIZED SEA SCALLOPS & CAPON SALTIMBOCCA
pommery mustard braised belgian endives, crisp smoked bacon

OVEN BAKED PORK TENDERLOIN
apple peach curry sauce, lemon scented mascarpone ravioli

GRILLED HANGER & NY CUT SIRLOIN STEAK
celery variations, braised radishes, jus

TRI-COLORED QUINOA & TOASTED PEPPER STUFFED NAPA CABBAGE
greek yogurt herb sauce, sherry shallot

POLENTA & MUSHROOM CAKE
creamy leeks, tomato sauce

PAN SEARED FILLET OF SALMON
melted orecchiette pasta, snow peas, salsa verde

PETRALE SOLE FILLET “MEUNIERE”
sauteed spinach, mashed potatoes, lemon caper butter

ROASTED CHICKEN BREAST
pommes puree, overnight tomatoes, grilled zucchini, poultry jus

CHAR BROILED DOUBLE RR NEW YORK CUT STEAM
green asparagus, pont neuf potatoes, peppercorn sauce

GRILLED FILLET OF DOUBLE RR BEEF TENDERLOIN
green beans, potato gratin, bearnaise

CHAR GRILLED LAMB CHIPS
sauteed green beans, mini ratatouille, pommes mousseline, rosemary scented lamb jus

TAGLIATELLE PASTA
creamy forest mushroom ragout, fresh herbs

DESSERTS

SALTED CARAMEL BOMBE
fresh strawberries, citrus tuile

CHOCOLATE GANACHE CAKE & SOFT CENTERED CHOCOLATE CAKE
raspberry coulis, marshmallows

POACHED RHUBARB
vanilla gelato, spiced crisps, cookie crumbs

HOT AMARETTO SOUFFLE
apricot sauce

VANILLA CREME CARAMEL
mix berries

SELECTION OF SEASONAL FRUIT
greek lemon yoghurt

PETIT FOURS

CHEESE

ROQUEFORT
french, sheep’s milk, soft, blue creamy, salty & strong aroma

APPENZELLER
swiss, cow’s milk, semi hard, alpine herb washed rind & a slightly pungent aroma

COMTE
french, cow’s milk, pressed, made on from montbeliarde

MANCHEGO
spain, sheep’s milk, semi hard, nutty, zesty & exuberant flavor

GELATERIA

GELATO
vanilla
chocolate
caramel
strawberry

SORBETO
lemon
raspberry
passion fruit

FROZEN YOGHURT
blueberry
banana
strawberry

VEGAN GELATO
vanilla
strawberry

SAUCES
butterscotch
chocolate
raspberry

SOLIS MENU

MEZZA

FLORENTINO TOMATO TART
boquerones, roasted garlic, oven roasted eggplant puree

R&R SALAD
raw & roasted heirloom vegetables, menton lemon & caviar vinaigrette

PROVENÇAL HERB CRUSTED RED TUNA LOIN
dill marinated cucumber and pickled radish, shaved coconut, citrus dressing

TZATZIKI
creamy persian cucumber and greek yoghurt crisp fried zucchini & eggplant

PANZANELLA (PREPARED TABLESIDE)
umbrian plum tomato, cucumber, shaved red onions, parmesan crisp and country bread salad,
balsamic vinaigrette

GRANOS Y PASTA

BAKED SAFFRON RISOTTO
mozzarella and crispy topping

RAVIOLI DI OSSOBUCO DI VITELLO
veal ossobuco ravioli, wild forest mushrooms, sicilian caper and herb sauce

PESCE

FILET DE GRILLE
grilled fillet of sea bream, anis hollandaise

BRANZINO AL SALE
whole mediterranean sea bass baked in a sea salt and fresh thyme crust

FRUITS DE MER

ROASTED SCALLOPS
toasted brioche, spanish ricotta, preserved broad beans, crispy yellow beet roots

BOUILLABAISSE ROYALE
traditional fisherman’s soup with lobster, originated in marseille, rouille, toasted country bread

VERGURAS

ROASTED CAULIFLOWER
fire roasted tomatoes, red pepper compote, herb oil

GRILLED MEDITERRANEAN VEGETABLES
cypriot farmers halloumi cheese, and catalonian romesco sauce

BRIAM
greek farmer style roasted vegetables and potatoes, marinated kalamata olives, barrel aged feta cheese, arugula emulsion

CARNE

BROCHETTE GOURMET
skewered grilled beef tenderloin, garden vegetables, pommery mustard sauce

COCOTTE LUTEE GRAND-MERE
homage to chef franck’s grandmother’s free-range chicken baked in a cocotte, fresh thyme

LA PARRILLA

GAMBAS

LAMB COTELETTES

FILETE DE COSTILLA – RIB EYE STEAK

BISTECCA ALLA FIORENTINA
tuscan style snake river farm 32 oz beef porterhouse steak

CONTORNI

POMMES PAILLES
fried hand-cut potatoes with rosemary and garlic

PERSIAN LEMON POTATOES
fingerling potatoes cooked in lemon broth with roasted extra virgin olive oil

GRATIN DAUPHINOIS
sliced potatoes, baked in cream with fresh thyme

PILAF RICE
truffle flavor, parmesan cheese

GRATINATED WHITE ASPARAGUS
tangerine sauce

HEIRLOOM CARROTS
glazed with sicilian orange and rosemary

SALADE VERTE DU MARCHE
market fresh green baby salad leaves, andalusian lavender scented vinaigrette

SALSAS

SICILIAN CAPER RELISH
sam marzano tomatoes, honey, white modena vinegar

SAUCE VIERGE
tomatoes, extra virgin olive oil, fresh basil

CATALONIAN ROMESCO SAUCE
roasted tomato, garlic, nuts

MENTON LEMON AIOLI
garlic confit

FROMAGE

FARM AGED SAINT NECTAIRE CHEESE
arugula, marinated raisins, pommery mustard cream

DOLCE

ZABAGLIONE
fresh berries gratinated with marsala sabayon

COUPE DU JOUR
prepared tableside

PAVLOVA FRUIT ROUGE
strawberry gelato, red berry compote, creme chantilly

GELATI E SORBETTI

CAPPUCCINO GELATO

RUM “N” RAISIN GELATO

AMALFI LEMON SORBETTO

PASSION FRUIT SORBETTO

SUSHI MENU

SIGNATURE COCKTAILS

SAKE VERDE
junmai diaginjo sake
ketel one vodka
fresh english cucumber juice
fresh lime juice
beet sugar water
moscato d’asti

SAKE
sake cold & hot
dassai 50, junmai daiginjo

CHAMPAGNE & WINE
pierre peter, blanc de blancs
moet et chandon, vintage 2009
dom fichet, bourgogne blanc 2016
kenzo, assatsuyu 2016
trimbach, riesling emile 2009
zin-humbrecht, gequrtztraminer
clos windsbuhl gran cru 2015
peay vyd, pinot noir scallop 2015

BEERS
asahi super dry, lager beer
sapporo, lager beer

TEA
sencha

SMALL PLATES

HAMACHI MIZORE YUZU
yellowtail daikon radish, yuzu kosho

BONITO TATAKI
bonito fish, ponzu “momiji oroshi” grated daikon radish and togarashi peppers

ABURI SCALLOP
seared scallop, yuzu dashi, red radish, mustard crest, chives

SALMON TATAKI
avocado, salmon roe, romaine, sesame seeds, creamy wasabi, yuzu dashi

SALADS

YAZAI
crisp vegetables, shiitake mushroom, yuzu vinaigrette, sesame seeds, spicy miso dressing

KYURI NO SUNOMONO
cucumber, wakame seaweed & tosaka seaweed, ginger, sesame seed amazu

MIZUNA
mizuna lettuce, baby tomatoes, sesame dressing

SEAWEED SALAD
ponzu sauce, cucumber ribbon, yamagoboo, miso mustard, bonito flakes on top

SASHIMI OR NIGIRI (2 PIECES PER ORDER)

TUNA
akami

YELLOWTAIL
hamachi

SALMON
sake

BONITO
katsuo

MACHEREL
saba

SEABREAM
tai

AMBERJACK
hisamasa

SQUID
ika

OCTOPUS
tako

SHRIMP
ebi

SURF CLAM
hokkigai

CRAB LEGS
kani asi

BBQ EEL
unagi

EGG OMELET
tamago

MAKI (6 PIECES PER ORDER)

TUNA
akami

SALMON
sake

YELLOWTAIL
hamachi

BBQ EEL
unagi

CRAB LEGS
kani ashi

CUCUMBER
kappamaki

CHEF SELECTION

SASHIMI
(3 pieces) tuna | salmon | yellowtail
(5 pieces) tuna | salmon | yellowtail | bonito | seabream

NIGIRI
(3 pieces) tuna | salmon | yellowtail
(5 pieces) tuna | salmon | yellowtail | bonito | seabream

SIGNATURE ROLLS (6 PIECES PER ORDER)

CALIFORNIA
crab, avocado, cucumber, yuzu tobiko

DRAGON MAGURO
spicy tuna, avocado, rice crackers, spicy mayo

HAMACHI
yellowtail, scallions, cucumber taru taru

OYAKO
salmon, green asparagus, avocado, cucumber, marinated salmon roe

YASAI
pickled gobo, pickled cucumber, pickled radish

KINOKO ROLL
grilled enoki mushrooms, wakame, scallion, sesame seeds

AGENASU ROLL
roasted eggplant, daikon tsuma, scallion

DESSERT

MACHA PURIN
green tea custard

Booking Your Cruise

Now that you are ready to book your cruise on a Seabourn 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. Our advisors will craft the 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.