Emeril Lagasse and Carnival chefs
Carnival Cruise Line has started a phased roll-out of new dinner menus across its fleet, after a successful pilot on Carnival Dream.
By August, guests onboard Carnival Conquest, Carnival Horizon, Carnival Sunrise, Carnival Vista, Carnival Radiance and Mardi Gras will also be able to order dishes from the menus in the main dining rooms.
They were curated by Carnival’s chief culinary officer, Emeril Lagasse, in conjunction with Carnival chefs to bring more variety to dining rooms. Highlights include Hawaiian shrimp poke, grilled swordfish and Dutch double chocolate pave. Among the dozens of new menu items are Emeril Selects, dishes personally recommended by Lagasse, including barbecue salmon and coffee-glazed roast duck. Dining room menus will also include a periodic rotation of dishes from Carnival’s speciality restaurants.
“Food is an ever-evolving art, so our approach to the dining room offerings is to infuse a selection of new dishes, feature more international flavours and complement the Carnival classics our guests love,” said Lagasse. “Working with our skilled team of Carnival chefs, we recently tested and selected more than 60 new dishes to mix into the dining room rotation. I’m pleased that these dishes were very well received by our guests on Carnival Dream, so we are very excited to roll them out to the Carnival fleet.”
New menu items will be introduced each month onboard ships based in Carnival’s US homeports into early 2024. Carnival will implement the menus on its Australia-based ships later next year.