Tableside cooking, carving and flambe is what you'll find at Murano, where the menu is as impressive as the Murano glass chandeliers handcrafted in Venice.
"a solid 10 - there's no way the experience could have been improved upon"
"don't walk, run to make reservations in Murano the second you board the ship!"
"there is a $30 per person service fee (as is standard in speciality restaurants) but they could charge $60 - it's that good!"
Sample Menu:
Starters Classic Lobster Bisque Creamy lobster soup with a dash of Cognac
Tomato, Red Pepper and Fresh Mozzarella Soup A light creamy soup topped with a slice of fresh mozzarella
Caesar Salad A classic, tossed and served at your table
Salad of Diced Vegetables with Lobster Topped with shrimps and mango-curry dressing
Smoked Salmon with Tuna Carpaccio
Twice Baked Goat Cheese Souffl Served with a red pepper coulis and olive toast triangle
Frog Legs "Provenale Cooked with fresh herbs, white wine and garlic
Escalope of Foie Gras "Normandy" Lightly sauted and served with caramelized apples and Calvados
Chilled Asparagus, Sauce Gribiche Asparagus spears with a sauce of finely chopped capers, eggs, gherkins and parsley
Cheese A Selection of fine french Cheeses Served with Grapes, Apples and walnut bread
Entrees Whole Dover Sole "Meuniere" One of the finest European fish, slowly cooked in a lightly browned lemon butter, sprinkled with parsley
Grilled Fillet of Sea Bass Topped with a mixture of sun dried tomatoes, fresh herbs, pistachio and olive oil, served with grilled vegetables
Scallops and Lobster Lightly cooked lobster and scallops with white wine and a dash of Pernod
Magret of Duck with Slices of Glazed Pear Carved at the table with a mandarin-Cognac sauce
Rack of Lamb in Puff Pastry Coated with spinach, goat cheese, fresh mint and puff pastry
Large Shrimps Flambe With diced tomatoes, fresh herbs, flambed with premium Vodka served over a bed of spinach leaves
Saltimbocca alla Romana Escalopines of veal with prosciutto, pan fried and served with a Marsala sauce
Risotto al Funghi A mushroom and Arborio risotto served with a parsley coulis
Tenderloin Steak "Diane" Tenderloin cooked to your liking with garlic, parsley, sliced mushrooms
Menu Exceptionnel Classic Lobster Bisque Creamy lobster soup with a dash of Cognac
Tomato, Red Pepper and Fresh Mozzarella Soup A light creamy soup topped with a slice of fresh mozzarella
Twice Baked Goat Cheese Souffl Served with a red pepper coulis and olive toast triangle
Escalope of Foie Gras "Normandy" Lightly sauted and served with caramelized apples and Calvados
Granit of Passion Fruit and White Rum A delightful refreshing intermezzo
Grilled Fillet of Sea Bass Topped with a mixture of sun dried tomatoes, fresh herbs, pistachio and olive oil, served with grilled vegetables
Rack of Lamb in Puff Pastry Coated with spinach, goat cheese, fresh mint and puff pastry
A Selection of Three Cheeses served with Grapes and Apples
Chocolate Souffl The most classic and well-known light souffl
Bite Size Surprise A selection of our Pastry Chef's favorite desserts
Coffee and Petits Fours
Desserts Zabaglione flavored with Marsala A fluffy delicate Marsala-flavored sabayon
Coconut Crme Brule With diced mango and papaya
Chocolate Souffl The most classic and well-known light souffl
Rich Chocolate and Orange Segment Mousse Cake Complemented with caramel and nutmeg sauce
Light Lemon and Lime Mascarpone Cheese Cake With red berries coulis
Selection of Ice Creams and Sorbets Freshly churned ice creams and sorbets
Bite Size Surprise A selection of our Pastry Chef's favorite desserts
