Regent Seven Seas adds somthing NEW!
Regent Seven Seas Cruises detailed a new alternative dining venue, Prime 7, that will be added to Seven Seas Voyager and Seven Seas Mariner as part of the previously announced refurbishment.
The restaurant will be completed during scheduled drydocks in December for Seven Seas Voyager and January for Seven Seas Mariner.
RSSC says its Prime 7 will be a glamorous, contemporary interpretation of a classic American steakhouse with a menu of prime-aged steaks, chops and fresh seafood and poultry.
Appetizers will include a trio of steak tartares and foie gras sliders along with traditional favorites such as oysters Rockefeller and crab cake.
Among the main courses are eight USDA Prime, dry-aged steaks, ranging from a 32-ounce Porterhouse, carved tableside, to prime rib, filet mignon and surf & turf with Canadian cold water lobster tail or Alaskan king crab. Non-beef specialties include New Zealand double cut lamb chops, double cut Kurobuta Berkshire pork chops, veal chop, oven-roasted organic half chicken, Alaskan king crab legs and Maine lobster.
Desserts include Chicago-style cheesecake with raspberry sauce, a 14-layer Valrhona chocolate cake with pistachio sauce and banana cream pie.
Each meal is accompanied by complimentary pairings of California white and red wines, supplemented by a list of American wines available for purchase by the glass.
Best news to come from this - Reservations are required, but there is no supplemental charge to dine at Prime 7.
The restaurant will be completed during scheduled drydocks in December for Seven Seas Voyager and January for Seven Seas Mariner.
RSSC says its Prime 7 will be a glamorous, contemporary interpretation of a classic American steakhouse with a menu of prime-aged steaks, chops and fresh seafood and poultry.
Appetizers will include a trio of steak tartares and foie gras sliders along with traditional favorites such as oysters Rockefeller and crab cake.
Among the main courses are eight USDA Prime, dry-aged steaks, ranging from a 32-ounce Porterhouse, carved tableside, to prime rib, filet mignon and surf & turf with Canadian cold water lobster tail or Alaskan king crab. Non-beef specialties include New Zealand double cut lamb chops, double cut Kurobuta Berkshire pork chops, veal chop, oven-roasted organic half chicken, Alaskan king crab legs and Maine lobster.
Desserts include Chicago-style cheesecake with raspberry sauce, a 14-layer Valrhona chocolate cake with pistachio sauce and banana cream pie.
Each meal is accompanied by complimentary pairings of California white and red wines, supplemented by a list of American wines available for purchase by the glass.
Best news to come from this - Reservations are required, but there is no supplemental charge to dine at Prime 7.
posted by Gary M. Pollard at
9:11 AM
0 Comments:
Post a Comment
<< Home