Main Dining Room menu on Brilliance of the Seas

Last updated on November 26, 2015

Menus provided by RoyalCaribbeanBlog.com are unofficial and subject to change.

Day 1 - Pomodoro

For the people of Italy, Greece and many neighboring countries, it would be hard to imagine a kitchen deprived of the ripe red and versatile flavor of pomodoro – the classic tomato. A cornerstone ingredient of this region’s cuisine for centuries, tonight’s menu showcases Pomodoro in tribute to the breathtaking Mediterranean Royal Caribbean has sailed for more than a decade.

Chef’s inspiration

A three-course dinner suggestion

Starters

Eggplant and Kalamata Olive Tartare

Pita bread crisps and roasted red pepper hummus

OR

Chilled pineapple and lychee soup

Malibu-scented cream and toasted coconut

Main Course

Sweet and sour premium vegetarian chicken chunks

With Jasmine rice

Dessert

Frozen Strawberry Soufflé

Refreshing frozen desserts with fresh strawberries

Starters

Eggplant and Kalamata Olive Tartare

Pita bread crisps and roasted red pepper hummus

Spanish Tapas Plate

Assorted cold cuts, Manchego cheese and a Spanish potato frittata

French Onion Soup

With a Gruyére toast

Chilled pineapple and lychee soup

Malibu-scented cream and toasted coconut

Tomato and baked Feta cheese salad

Arugula, red onions, Kalamata olives and a balsamic vinegar reduction

Royal shrimp cocktail

Served chilled with spicy-sweet Royal cocktail sauce

Escargots Bourguignonne

Tender snails drenched in melted garlic-herb butter. May be temporarily unavailable due to a world-wide shortage

Simple and classic Caesar salad

Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons

Main Courses

Rigatoni Pasta

Prosciutto-Chardonnay wine sauce and grated Piave cheese

Sweet and sour premium vegetarian chicken chunks

With Jasmine rice

Fish, seafood and mash

Battered cod filler, sea scallops and shrimp, minted peas, mashed potatoes and a rémoulade sauce

Tandoori chicken salad

Julienne cucumber, fried pappadams and cilantro with yogurt dressing

Classics

Linguini with Pomodoro sauce

Fragrant tomato, onion and garlic sauce tossed with al dente pasta

Marinated grilled chicken breast

Natural jus and assorted vegetables

Broiled fillet of Atlantic salmon

Served with chef’s choice of vegetables

Premium Angus beef sliders

On a tomato brioche with steak fries and tarragon alioli

Aged hand-cut Manhattan strip steak

Grilled to order and served with garlic-herb butter and seasonal vegetables

Thanksgiving

Giving thanks for the harvest

Starters

Butternut squash risotto

Seared scallops, mascarpone, pumpkin seeds and Parmesan cheese

Roasted spiced pumpkin bisque

With crème fresh and sour dough croutons, crispy pancetta

Arugula and Radicchio salad

Goat cheese, pomegranate, sherry Dijon vinaigrette

Main Courses

Oven roasted Midwestern turkey

Porcini, chestnut brioche stuffing; green beans, roasted garlic potato puree, cranberry chutney and giblet gravy

Bacon wrapped pork loin

Stuffed with apples, Brussel sprouts, sweet potato puree, apple cider jus

Desserts

Pumpkin cheesecake

Salted brittle, crispy bourbon bacon

Butterscotch pecan pie

Caramel Chantilly and praline ice cream

Premium Selections

Make it an evening to remember

Whole Maine lobster (1 ¼ - 1 ½ pounds) 29.95

Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter

Chops grille filet mignon 16.95

9 ounces of roasted beef tenderloin with your choice of sauce

Surf and turf 34.95

6 ounces broiled lobster tail and a grilled 9 ounce filet mignon with your choice of sauce

Day 2 - Saffron

When saffron spice arrived in Scandinavia in the 1300s, the rare Asian ingredient was reserved as a luxury for special occasions. We consider every cruise special, so we use it beyond our Scandinavia and Russia sailings – every guest can enjoy it in our Pan-Fried Silver Corvina Fillet. Derived from handpicked flowers that yield only a very small amount of spice, saffron is often priced at rates higher than the cost of gold. But the power of its distinct flavor to enhance nearly any dish makes it truly priceless.

Chef’s inspiration

A three-course dinner suggestion

Starters

Chilled Banana and Rum Soup

Tahitian vanilla cream

Or

Roman Vignole Salad

Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette

Main Course

Pan-fried silver corvina fillet

Saffron-infused cauliflower, fondant potatoes, tomato, capers, Sultana grapes and a pine nut relish

Dessert

Bittersweet chocolate soufflé

Light, bittersweet chocolate dessert with espresso sauce

Starters

Shaved cantaloupe and honeydew melon

With Midori yogurt

Bay scallop gratin

Melted garlic-herb butter and olive breadstick

Oakwood smoked chicken breast

Sliced green apples, toasted walnuts and red grapes with a blue cheese and chive dressing

Traditional lobster bisque

Enriched with cream, dry sherry and sautéed lobster pieces

Double-boiled chicken consommé

Ricotta-spinach gnocchetti

Chilled Banana and Rum Soup

Tahitian vanilla cream

Roman Vignole Salad

Peas, artichokes, spring onions, sugar snap peas, fresh mint and crispy prosciutto with a warm bacon-balsamic vinaigrette

Royal shrimp cocktail

Served chilled with spicy-sweet Royal cocktail sauce

Escargots Bourguignonne

Tender snails drenched in melted garlic-herb butter. May be temporarily unavailable due to a world-wide shortage

Simple and classic Caesar salad

Crisp romaine lettuce, shaved Parmesan cheese and herbed croutons

Main Courses

Shrimp ravioli

Wilted spinach, creamy thyme and corn with a lobster sauce

Artichoke-filled crepes au gratin

Fontina cheese, Piave vecchio and mascarpone cheese reduction

Roasted duck

Black currant sauce, sweet red cabbage and golden potato croquettes

Pan-fried silver corvina fillet

Saffron-infused cauliflower, fondant potatoes, tomato, capers, Sultana grapes and a pine nut relish

Carved filet of beef tenderloin

Morel-crimini mushroom sauce and creamy whipped potatoes

Roman salmon vignole salad

Peas, artichokes, spring onions, snow peas, fresh mint, crispy prosciutto, bacon vinaigrette

Classics

Linguini with Pomodoro sauce

Fragrant tomato, onion and garlic sauce tossed with al dente paste

Marinated grilled chicken breast

Natural jus and assorted vegetables

Broiled fillet of Atlantic salmon

Served with chef’s choice of vegetables

Premium Angus beef sliders

On a tomato brioche with steak fries and tarragon alioli

Aged hand-cut Manhattan strip steak

Grilled to order and served with garlic-herb butter and seasonal vegetables

Premium Selections

Make it an evening to remember

Whole Maine lobster (1 ¼ - 1 ½ pounds) 29.95

Broiled, grilled or steamed. Served with drawn butter or fresh garlic-herb butter

Chops grille filet mignon 16.95

9 ounces of roasted beef tenderloin with your choice of sauce

Surf and turf 34.95

6 ounces broiled lobster tail and a grilled 9 ounce filet mignon with your choice of sauce