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Oasis of the Seas Main Dining Room Night 2 menu

Last updated on November 28, 2015

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

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

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