MIAMI Ã¢â‚¬â€œ Voted #1 in the Ã¢â‚¬Å“FoodÃ¢â‚¬Â category by Conde Nast Traveler readers in 2007, the Yachts of Seabourn further enhances its award-winning dining menus with more than 150 additions, which are replacing 50% of the menu for the first time in Seabourn history. From Malossol Caviar, Smoked Trout and Potato Parfait and Seared Beef Carpaccio with Sesame Vinaigrette toasted Shiitake Mushrooms to Butter Poached Jumbo Prawn and Red Beet and Goat Cheese Ravioli, Executive Chef Charlie Palmer created the new dishes to tie in with a trend of adventurous diners seeking exotic twists on familiar, comforting ingredients.
Ã¢â‚¬Å“As we know to expect from Chef Palmer and his team, the changes to the menu are cutting edge and will certainly please the discerning palates of our guests,Ã¢â‚¬Â said Pamela Conover, president of Seabourn. Ã¢â‚¬Å“With a very high customer repeat rate coupled with the fact that our guests dine with us each day for several weeks on their cruises, we are thrilled to be updating the menu with 150 new options.Ã¢â‚¬Â
With a variety of modern cuisine, classic dishes or lighter fare, travelers experience the new menu changes to award-winning cuisine in a variety of venues aboard the three Seabourn vessels. Over the course of the cruise, guests chose the dining option that is best suited for each meal, from black-tie dinners in the elegant The Restaurant and the Veranda CafÃƒÂ©Ã¢â‚¬â„¢s outdoor seating overlooking the shipÃ¢â‚¬â„¢s wake to casual, al fresco dining beneath the stars in the Sky Grill and 24 hour in-suite dining with a full course menu, for the room guests and their friends.
As founder of New YorkÃ¢â‚¬â„¢s highly acclaimed restaurant Aureole and two-time James Beard Award winner, Charlie Palmer raised progressive American cuisine to a world-class level with creations praised for unusual, yet clever combinations. His use of bold flavors and the finest seasonal ingredients combine to produce delectable creations that remain aesthetically pleasing, as exemplified on his Seabourn menus. He currently owns 11 restaurants, including four of New YorkÃ¢â‚¬â„¢s top tier, and founded celebrated dining establishments with a focus on fresh seafood and the highest grade steaks from Las Vegas and Washington D.C. to CaliforniaÃ¢â‚¬â„¢s Sonoma wine region and Dallas.
The original relationship between Chef Palmer and the Yachts of Seabourn allowed for hundreds of new signature recipes for cuisine to be served in the exclusive, single-seating restaurants aboard the lineÃ¢â‚¬â„¢s ultra-luxury, yacht-like ships. Seabourn Pride, Spirit and Legend, all feature true restaurant kitchens, rather than typical cruise ship banquet galleys, causing cuisine that is cited by Gourmet Magazine as Ã¢â‚¬Å“consistently excellent.Ã¢â‚¬Â
Ã¢â‚¬Å“The menu additions reflect an ultra-luxury taste with a contemporary twist,Ã¢â‚¬Â said Chef Palmer. Ã¢â‚¬Å“Seabourn guests are accustomed to the best and it is our job to constantly amaze them. Using the highest-quality and freshest ingredients, we have created a menu to delight each guest over the course of their cruise.Ã¢â‚¬Â
Cruisers enjoy all of SeabournÃ¢â‚¬â„¢s Signature Delights, including dining experiences to fit any mood, from casual in-suite to black tie on worldwide cruise itineraries of seven to 72 days or longer exploring landmark ports and lesser-known gems where larger ships do not travel. For information, contact a travel agent, call Seabourn at 1-800-929-9391 or visit SeabournÃ¢â‚¬â„¢s award-winning website at www.seabourn.com.