Menu Inspirations
A fusion of flavours
The West Coast style cuisine that Executive Chef Milan Kocourek prepares has subtle influences from a variety of sources. Trained in French techniques, he’s also used Asian influence to focus on allowing the ingredients to speak for themselves, without being overwhelmed. He also uses the ethnic diversity and varied spices available in our home port of Vancouver to season his creations distinctively.
Your needs are important to us
We take time to gather input from you during our menu planning process through our Preference List form. If you have dietary restrictions, food allergies or other constraints, we will accommodate requests.
To whet your appetite, we included a small sampling of some of our guests’ favourite dishes from past cruises:
Breakfast
- Cinnamon raisin french toast – topped with caramelized bananas & bourbon maple syrup
- Poached eggs – served with a crisp english muffin, ham & mornay sauce
- Pancakes – topped with strawberries, raspberries, blueberries, whipped cream & maple syrup
Lunch
- Duck confit – served with mixed greens, sliced pear, cranberries, walnuts, apple and topped with rosemary vinaigrette
- BBQ pulled pork sandwich – with cabbage and carrot slaw & french fries
- Saffron bouillabaisse – a delicate blend of salmon, prawns, clams, mussels, german butter potatoes, tomatoes & green beans
Dinner
- Pan seared Halibut cheeks – served with pea tortellini, morel mushrooms, brown butter & chive sauce
- Local oysters – panko-breaded and fried, served with lemon beurre blanc, soft herbs & tomato concasse
- Beef duo – Tenderloin and short ribs accompanied by bok choy, dashi-braised zucchini, ginger & lime infused beef jus
- Dungeness crab – fresh caught and served with lemon & mascarpone risotto, drawn butter, seasonal vegetables
- Venison loin – topped with sauteed chantrelles and red wine jus accompanied by peaches and cream corn & fondant potato.
Dessert
- Tahitian Vanilla creme brulee
- Chocolate lava cake, vanilla ice cream and brandied cherries
- Parfait of berries dressed with cassis, layers of crushed meringue, whipped cream
