All the Dining Menus in the Silversea Cruises Fleet

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 INDOCHINE KAISEKI LA DAME LA TERRAZZA S.A.L.T. CHEF’S TABLE S.A.L.T. KITCHEN

SEISHIN SILVER NOTE SPACCANAPOLI THE GRILL THE MARQUEE THE RESTAURANT

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.

Book Today!

or email:

info@harrtravel.com