Regent Seven Seas Cruises Reveals Prime 7 Details
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Regent Seven Seas Cruises Reveals Prime 7 Details
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Catégorie : Monde - Économie du secteur
- Gastronomie
- Gastronomie - Tendances, avis d'expert
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 25-11-2008
Contemporary prime steak and seafood venue to be added during upcoming refurbishment of Seven Seas Voyager and Seven Seas Mariner
Regent Seven Seas Cruises (RSSC) today announced further details of the new alternative dining venue, Prime 7, that will be added to the Seven Seas Voyager and Seven Seas Mariner as part of the previously-announced $40 million fleet-wide refurbishment program of its all-suite ships. The work will be completed during the upcoming scheduled dry-docks of the two 700-guest vessels which will take place in December 2008 for Seven Seas Voyager and in January 2009 for Seven Seas Mariner.
“We are very excited about our new restaurant concept,” said Mark Conroy, President of RSSC. “Based on feedback from our loyal past customers, Prime 7 will prove to be an extremely popular venue aboard both ships as it provides cuisine with universal appeal in a beautiful, intimate setting to create a very special luxury dining experience for our guests,” he added.
A glamorous, contemporary interpretation of a classic American steakhouse, Prime 7 will feature a fresh, distinctive décor and an innovative menu of the finest prime-aged steak and chops along with fresh seafood and poultry specialties. Rivaling the most elegant of restaurants ashore, a rich palette of green and golden hues creates an ambiance of luxury and intimacy. Supple leather furniture, polished granite and burnished woods set an impressive culinary stage that is accented by a stunning table setting of custom Prime 7 china, gleaming silver and shimmering crystal.
Standing shoulder to shoulder with the most prestigious steakhouses on land, Prime 7 features an array of avant-garde appetizers such as a trio of steak tartares and foie gras sliders with rhubarb chutney along with traditional favorites that include oysters Rockefeller and jumbo lump crab cake to name but a few. Of course, a tantalizing selection of savory soups, colorful salads and innovative vegetable dishes is always offered.
The stars of the evening are the main courses with eight USDA Prime, dry-aged steaks to choose from plus an enticing selection of lamb, pork, poultry and seafood specialties. Mouthwatering choices include a 32-ounce Porterhouse that is carved tableside, an 18-ounce “Cote de Boeuf” bone-in rib steak, a 12-ounce New York strip, slow-roasted prime rib, 6- and 10-ounce filet mignons and the signature surf & turf – a 6-ounce filet mignon accompanied by a Canadian cold water lobster tail or Alaskan king crab legs. Scintillating non-beef specialties include New Zealand double cut lamb chops, double cut Kurobuta Berkshire pork chops, center cut milk-fed veal chop, an oven-roasted organic half chicken, Alaskan king crab legs, Maine lobster with drawn butter and grilled branzino with lemon and capers.
No fine steakhouse experience would be complete without the temptations of irresistible desserts to round out the evening. Palate-pleasing sweets include Chicago-style cheesecake with sweet raspberry sauce, a monumental 14-layer Valrhona chocolate cake with roasted pistachio sauce, banana cream pie with peanut butter crust and apricot-caramel glaze, key lime pie with vanilla mousse and that all-American favorite, warm apple crisp with vanilla ice cream.
Each meal is accompanied by complimentary pairings of the finest California white and red wines, and there is an extensive list of extraordinary American wines available for purchase by the glass.
As with all alternative dining venues on RSSC, there is no supplemental charge to dine in
Prime 7. Reservations are required to ensure a leisurely, unhurried gastronomic experience.
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