Princess Cruises is not only revamping the six course fine dining experience from award winning chef Curtis Stone that is available on at SHARE on the cruise line’s ships, but also rolling out new dishes in the main dining room.
The menu has been revamped with fresh menu offerings, including butter-poached chunks of Alaska King Crab and hard-roasted, double-boned Brown Butter Duroc Pork Chop. In addition, new “Crafted by Curtis” dishes on the main dining room menu are also rolling out fleetwide.
Guests dining in SHARE aboard Emerald Princess and Ruby Princess have the rare opportunity to enjoy world-class cuisine of award-winning chef and restaurateur, Curtis Stone. Born in Melbourne, Australia and trained in Michelin-starred kitchens of Marco Pierre White, Stone’s restaurants Maude and Gwen are two of Los Angeles’ most desired reservations.
Now bringing his expertise to SHARE, he has curated this menu comprised of artfully displayed dishes made from the finest ingredients at sea for a dining experience guests savor for years to come.
A sampling of new SHARE menu items, available in November, include:
- Kanpachi – salt-water amberjack tuna thinly sliced and quick-cured in lime, featuring chilies, avocado and almonds
- Alaska King Crab – butter poached chunks of crab with “pee-wee potato salad” and confit egg yolk
- Brown Butter Duroc Pork Chop for Two – a hard roasted double-bone pork rack, with confit carrots, broccoli purée and a jus of whole grain mustard
- Almond Marzipan – warm cake paired with strawberry coulis, candied almonds and crème fraiche ice cream
SHARE guests begin with an appetizer, followed by salad and handmade pasta, indulge in main courses from both sea and land, and finish with a decadent dessert. A cover charge of $29 per person includes one selection from each course. A carefully selected list of wine vintages from around the globe handpicked by Chef Stone and his personal sommelier round out the meal.
Guests choosing a “Crafted by Curtis” menu item in the main dining rooms can now choose from new options including Steamed Mussels, Chorizo and White Wine, Beef Tenderloin Tips and Mushroom Cobbler. These new dishes join guest favorites Chicken and Leek Pot Pie and Roasted Pork Belly.
Chef Stone gave the following statement about his partnership with Princess Cruises: “Throughout my partnership with Princess Cruises, we’ve always worked together to create inspired dishes using a fresh approach to fine dining.
We share a passion for bringing people together through food that creates happiness around the table. These new offerings at both SHARE and on the ‘Crafted by Curtis’ section of the main menu will continue to excite their senses, creating lifelong memories as they explore the world on their cruise.”