Gourmet Flyer For many cruisers, whether first timers or seasoned elites, one of the main components of the journey that most of us look forward to is the wide spectrums of delicious foods available in over a dozen venues on the ship. Where many vacationers find great value is in the fine dining service each night that is included in the fare. In this article, I will share with you a review of the complimentary dinner service at the main dining room (MDR) and give you a snapshot of our indulgences on a seven-day Princess Caribbean cruise.
The menus that I am posting here are the February 2026 revisions which are not very much different from their previous versions. As far as I know, there is only one Caribbean menu for all Western, Eastern, and Southern itineraries. Although each route will include some local flavors, the main framework of your nightly selections should remain mostly the same. Note that, however, the days of formal nights will vary among different itineraries. Typically, formal nights rarely happen on a port day.
Table of Contents
- Day One: Sailaway Dinner
- Day Two: Princess Dinner
- Day Three: Captain’s Welcome (First Formal Night)
- Day Four: Italian Dinner
- Day Five: Princess Dinner
- Day Six: Gala Dinner (Second Formal Night)
- Day Seven: Farewell Dinner
Day One
I find the green chili and corn soup refreshing with a light to moderate amount of heat and a twist of local Caribbean flavors. Overall, it is tasty and delightful.
The striploin steak is a standard entree under the grillery section on almost all Princess itineraries. However, some ships execute the steak better than others. On the Regal tonight, the steak is tender, flavorful, and perfectly medium as I ordered it. On my previous trip on the Royal, it was not nearly half as good. So, it’s somewhat like a roll of the dice here.
Another standard fare under the grillery section of the Princess menu is Atlantic salmon. The fish tastes fresh and flakes nicely with a fork. Note that there is another salmon dish on the menu on this particular night, but the fish is exactly the same thing, only the accompaniments are different.
Parlova is a light coconut meringue accompanied by fresh strawberries and whipped cream. It’s one of those desserts designed by celebrity pastry chef Cécile Moritel who places a lot of emphasis on the artform and presentation of a dish.
Day Two
The chicken and chorizo soup is another appetizer on this Caribbean itinerary that is inspired by local flavors in the region. It’s delicious and carries only a light amount of spiciness and heat.
Another local specialty is the Caribbean coconut crusted fried shrimp. The crust is light, golden brown, and crispy. It is tasty and I enjoyed it, but the shrimp portion of the app is really tiny though.
Smoked carne asada is another Caribbean influence on the lineup tonight. Slices of marinated beef are topped with guacamole and accompanied by salsa garnishments and a flour tortilla.
Fish and chips are probably as British as you can find on a cruise ship in the Caribbean Sea. But the dish is nowhere near what you can find on the streets of London. The batter was soggy and the fish was mushy. This particular dish was one of only several disappointments during the week-long trip.
The hazelnut mousse cake carries a slight hint of rum and has a refreshing taste that is not too sweet — which is good but rare — as most of the main dining room’s desserts tend to be overly sweet.
The frozen chocolate praline torte is almost like an ice cream cake sandwiched in chocolate sponge cake layers and topped with a praline-like crisp. It is very good and is my favorite dessert of the week.
Day Three
Escargot Bourguignons are served in garlic butter with a rich aroma of herbs and a strong hint of wine.
Caesar salad is what I usually get when I want something light and familiar. The dressing is exactly the same as the one in the buffet so no surprises there. It’s a very tasty dressing that I like.
One of the few dishes that I often recommend is seared Atlantic halibut. The fish filet tastes fresh and flavorful. It’s well seasoned and perfectly grilled.
The beef filet tenderloin tastes much better than it looks. It’s perfectly pink and medium inside — I should have cut it open and taken a picture of its cross-section. Well, maybe I’ll do that next time. The meat is tender and flavorful. The peppercorn sauce that carries a hint of cognac is tasty.
The “classic love boat chocolate mousse dream” is a mouthful of a name for a dessert but it really tastes better than it sounds. The mousse is smooth, creamy, and rich in flavor. An elegant presentation adds another dimension to this delightful creation.
Courbe is another creation by chef Cécile Moritel who loves to treat her dessert like a piece of art and places heavy focus on its presentation. This one is both beautiful and delicious. The cocoa biscuit blends well with the praline crisp that crumble with the bite.
Day Four
Mushroom arancini are like fried cheese balls that are filled with juicy chopped mushrooms. I am glad that they are almost always available on the Princess Italian Night menus. If you haven’t had them before, I recommend that you give this yummy app a try!
Another great fish entree for the week-long journey is oven baked cod filet. The filet taste great and is not one bit fishy, which is important for me. It sits atop a bed of mashed potatoes and is garnished with drizzles of olive oil.
The classic dish for an Italian night is the chicken parmigiana. A breaded and fried chicken breast topped with mozzarella cheese is served with spaghetti with zesty tomato sauce.
The love boat is a pistachio mousse blended with shortbread that gives it a crumbly texture. It is one of the most beautifully crafted and presented desserts of the week, but I found the pistachio flavor a bit on the lighter side.
Day Five
When nothing on the appetizer menu is too exciting or appealing, I always fall back on the safe bet of the shrimp cocktail. It is one of the cruise line’s classic offerings that has been consistent year over year. Four shrimps garnished with shredded lettuce is served with a wedge of lemon and the house secret cocktail sauce.
Bringing the Caribbean atmosphere to the table is the locally inspired BBQ-glazed pork ribs topped with a slice of grilled pineapple. The BBQ sauce is tangy and lightly fruity; the meats are so tender that they fall off the bones.
The all-American hometown favorite is beef pot roast with mashed potatoes and a brown gravy with a hint of red wine. The beef is tender and flavorful, but I find it a bit on the fatty side.
Th crème brûlée is always a safe bet in the dessert category as it is one of the most consistently executed. The yummy custard base is accompanied by a hard caramelized sugar top that is torched to golden brown.
Day Six
The crab cake is breaded and deep-fried and served with remoulade — a mayo-based creamy sauce that is tangy and slightly spicy.
A pleasant surprise on this trip comes from the seafood deviled eggs. The yolks topped with fresh bay shrimps are creamy and yummy. The eggs are joined by a slice of delicious smoked salmon and a side of honey mustard sauce. What I think is just another ordinary dish turns out to be a perfect companion for a glass of Chardonnay.
Surf and Turf is typically served on the second formal night (now also known as dressed to impress), but the quality can vary quite a bit depending on the ship. Tonight the chefs on the Regal Princess executed this dish perfectly well.
Another one of my favorite dessert recommendations is chocolate pistachio dome. The domed shaped mousse is blended with almond cake and garnished with plenty of crushed pistachio and other nuts. I like both its texture and taste, which is rather rich without being too sweet.
Day Seven
Prosciutto, salami, melon, and figs medley is like your own personal mini charcuterie board which is the perfect app to pair with a glass of dry white wine or Pilsner beer. I really enjoy this delightful plate, and I hope I’ll get to see this offered in more itineraries.
Sole and scallop palermitana is a Sicilian style of grilling seafood that is lightly covered with breadcrumbs that is often garnished with olives. This particular rendition also includes some baked beans with tomato sauce.
Prime rib is typically served on the last night of a seven-day Princess cruise and tonight the beef is good! The slice of prime rib on my plate is perfectly pink. It is mostly lean meat but also carries just enough fatty parts to keep it moist and flavorful.
The farewell dinner is also highlighted by the Baked Alaska Parade when the team of servers and managers march through the dining room carrying a baked Alaska with guests waving and spinning their napkins in the air to the lively music. While the parade is fun to watch and participate, the dessert itself is mediocre, too sweet, and overly sugary. But it is indeed a sweet ending to a wonderful cruise.
