Gourmet Flyer This is the fourth of my series of Princess Cruises main dining room (MDR) menus and food review. For European and Mediterranean voyages, there are actually many variations of your dinner selections, depending on the itinerary. From my observations, the menus for four specific nights are fixed, regardless of the length of the cruise: Sailaway, two formal nights, and farewell. The other nights include many different rotations, with some heavy emphasis on European cuisines, such as Italian, Spanish, and Greek specialties.
For a 14-day voyage that is really two seven-day back-to-back (B2B) stitched together, you’ll sometimes find a repeat of mostly the same food. For an actual 14-day or longer journeys, you’ll definitely see more rotations, although some of which could be very similar to what you’ll find in the US market, such as Caribbean, West Coast and Mexico or Alaska itineraries. However, you’ll still enjoy plenty of local flavors, such as grilled octopus, pork schnitzel, and beef bourguignon.
Table of Contents
- Sailaway Dinner
- Captain’s Welcome (First Formal Night)
- Med Menu Version One
- Med Menu Version Three
- Med Menu Version Four
- Med Menu Version Six
- Med Menu Version Eight
- Gala Dinner (Second Formal Night)
- Chef’s Dinner
- Farewell Dinner
- Conclusion
Sailaway
The Princess MDR menu for the first night of the cruise is full of Mediterranean flavors, and we start right here with the Greek salad. Fresh and crispy cubes veggies are tossed in a fragrant olive oil, just like those found in the streets of Athens.
We then head to the streets of Italy and enjoy a dish of linguini vongole (clams) in a white wine sauce. The pasta is perfectly al dente and the sauce is delicious.
Our third European delight of the night is the perfectly golden brown and tender pork schnitzel. The pork cutlet is sitting on top a bed of thinly sliced and creamy Lyonnaise potatoes, which you cannot see from the picture. The potatoes are delicious and pair well with the schnitzel.
The pistachio love boat is a creation by celebrity pastry chef Cécile Farkas Moritel, who places heavy emphasis on the presentation of her desserts. To her, every dish is a piece of art, and this pistachio mousse blended with shortbread is indeed pleasing to the eyes as well as the palate.
Captain’s Welcome (First Formal Night)
Beef carpaccio is almost always a crowd pleaser on the first formal night, regardless of the itinerary. The tenderloin slices are razor thin, tastes fresh, and flavorful.
Another staple of the captain’s welcome is the French escargot bourguignon cooked in rich garlic butter. In fact, the butter is so good that I always soak it all up with the baguette.
The beef tenderloin is perfectly medium rare as ordered, tender, and flavorful. The green peppercorn sauce carries a hint of brandy and complements the flavor of the beef. This dish pairs well with a glass of cabernet sauvignon.
Halibut is one of my most favorite white fish, known for its firm meat and mildly sweet flavor. Most importantly, it does not smell or taste one bit fishy at all, which is pretty much the only kinds of fish that I eat.
Chocolate hazelnut bar with citrus cream may be a mouthful of a name, but it describes the dessert perfectly well. It is very rich in chocolate and is definitely a chocolate lover’s dream come true.
Mediterranean Version One
Prosciutto and caponata is a classic Italian dish with the iconic thin slice of dry ham sitting atop a bed of chopped vegetables. Caponata is of Sicilian origin and is typically made with finely chopped veggies tossed in olive oil and tomato sauce. It is a very refreshing salad-like appetizer.
I think every med cruise’s menu is incomplete without deep-fried calamari. The Princess kitchen team always does a good job in executing my favorite dish. The breading is thin and golden brown; the squid is fresh and has the moderately chewy texture that I enjoy.
The amazing cuisine of this voyage continues with the beef stroganoff, which is of Russian origin, but is now a popular favorite throughout Europe. Wide egg noodles and tender pieces of beef sautéed in a tasty mushroom gravy is topped with sour cream, making this dish as authentic as those found in the street of St. Petersburg.
Seared salmon in lemon butter sauce is a Princess favorite that is available on the menu every night. The kitchen always does a good job, and I think this is one of the most consistently good fish entrées in the main dining room. The filet is well seared; the meat is flavorful and flakes easily with a fork.
Courbe is another creation by celebrity chef Cécile Moritel. This is a crunchy cocoa biscuit that is topped with a layer of praline crisps. I like its crunchy texture and mildly sweet taste that is not too sweet.
Mediterranean Version Three
Our yummy adventure in the Aegean Sea continues with the classic Greek tapa spanakopita. It is a savory pastry made with a crispy phyllo dough and stuffed with a tasty blend of spinach and feta cheese. A dipping cup of creamy tzatziki yogurt sauce is served on the side.
A simple translation of orecchiette al ragù di salsiccia is ear-shaped pasta served with a rich slow-cooked tomato-based meat sauce blended with pieces of crumbled Italian sausages. The shape of this pasta is interesting, and it’s made that way so it can scoop up a lot of sauce.
A European-themed dinner is certainly incomplete without boeuf bourguignon. This is a classic French beef stew that is slow cooked for hours in a sauce base with plenty of burgundy and herbs. The meat is tender and flavorful and goes well with the mashed potato on the dish.
The strawberry Napoleon is made with thin layers of puff pastry sandwiched between creamy and sweet strawberry fillings. It appears to be a variation of the French Napoleon cake and is quite a creative dessert.
Mediterranean Version Four
The watermelon and feta salad is the perfectly light, healthy, and refreshing appetizer that I’ve been looking for – especially after days of hearty meals that include multiple trips to the buffet.
One of my most favorite appetizers on this Princess cruise is the crusted fried shrimp which has a crust that is crispy and crumbles to the bite. The shrimps taste fresh and are paired with a sweet and mildly hot chili sauce that is yummy.
Beef pot roast is good, although not as tender as I’d like, but overall, it’s not bad. The red wine reduction sauce is delicious and have a strong hint of burgundy which I like. This is another entrée that pairs very well with a glass of cabernet sauvignon.
Beer-battered cod fish and chips sound like a dish right from the streets of London, even down to the mushy peas on the side. Although it’s not the same as those that you’ll find in a British pub, this is not bad at all, and I thoroughly enjoyed it. On a side note, if your itinerary includes a stop in Gibraltar, there’s where you’ll find the best fish and chips outside of the UK.
There is always at least one sugar free dessert on the Princess MDR menu every night, and tonight it is the strawberry mousse. Since it is sugar free, it is not too sweet, which I like. It has a smooth texture and a fruity and refreshing flavor. It’s a good choice if you want something light.
Mediterranean Version Six
Believe me, those skinny grilled asparagus taste much better than they look. They are fresh, crispy, and have a refreshing taste.
Another local Mediterranean favorite in this voyage is the Greek potato salad with grilled octopus. It’s an appetizer that is very popular in the Greek islands. You won’t get a lot of octopus though, and they are cut up into small pieces and blended with the salad. Note that Greek potato salad has no mayonnaise but is made with a citrus olive oil dressing.
The seafood fritto misto is a popular Italian appetizer of mixed fried seafood. It is pretty much like a calamari dish, but instead of just squid, you also get fish, shrimps, and other goodies.
A classic Italian homestyle pasta is the rigatoni pasta casalinga. While there are many variations of this hearty sauce, the one tonight is a creamy veal and mushroom Bolognese blended with tomato sauce and plenty of olive oil.
I know it’s very unlikely, but if you are really going to have just one dessert this entire cruise, get the opera cake. It is a French indulgence made with rich and delicious coffee butter cream that is sandwiched between layers of sponge cake with strong almond flavor and a touch of chocolate. Absolutely delightful!
The sugar-free option for the night is warm hazelnut pumpkin pudding served with a creamy five-spice caramel sauce with a hint of star anise.
Mediterranean Version Eight
The French onion soup is always a crowd pleaser regardless of the itinerary, but it certainly fits well into a journey exploring the European continent. Interesting to note that in France, there is nothing know as French onion soup. It’s simply called onion soup (unless in some very touristy places).
There are a lot of Italian entrées on this voyage, but I do enjoy every one of these pasta dishes, especially the fettuccine with beef short rib Bolognese tonight. Fettuccine is tossed in a rich tomato-based sauce with a strong beefy flavor and mixed with pieces of tender short rib strands. A sprinkle of fresh parmesan cheese enhances both the presentation and the taste.
If I must pick an entrée that I’m not a fan of, then it would be the red wine braised brisket. The meat is chewy and tastes like processed deli meat. Long story short, I won’t order this again and do not recommend this.
This heart-shaped indulgence is called classic loveboat chocolate mousse dream and is certainly a dream come true for chocolate lovers. The mousse is thick, smooth, creamy, and packed with flavors. This is so beautifully presented that I think every couple should order this on their intimate date night.
Gala Dinner (Second Formal Night)
The golden-brown lump crab cake is accompanied by a lemon wedge and a delicious and mildly spicy French sauce called remoulade. You can make this at home yourself by mixing Dijon mustard with mayonnaise.
I first had the seafood deviled eggs on a Caribbean voyage maybe a year ago and have fallen in love with it since. I am now ordering this every time I see it on the Princess MDR menu. The egg yolks are creamy and tasty and are accompanied by a slice of smoked salmon and some bay shrimps. A good pairing would be a glass of chardonnay or white zin.
The cauliflower steak is an oven roasted cross-section of a whole cauliflower and is certainly a healthy choice and a vegetarian option. However, I am not a fan of the couscous, but I’m sure many people like it.
Duck leg confit is ok, but it’s more like an American rendition, so don’t expect to find a really moist and oily leg cooked in the duck’s own fat, as it is done in Europe. I am also not a fan of the lentil salad.
If there is an award for the most beautifully presented dessert, then it certainly belongs to the chocolate pistachio dome. To make it even more worthy of the award, it is delicious with a creamy chocolate mousse enhanced by a blend of finely chopped almond and pistachio.
Chef’s Dinner
Seafood antipasto is a cold Italian style seafood salad served with red pepper sauce blended with citrus olive oil. The taggiasca olives that accompany the dish are sweet and delicious.
Getting back to the basics for something lighter and healthy, I often choose the Caesar salad. I particularly like the dressing which is super yummy!
I thoroughly enjoy this classic American Italian favorite of spaghetti alla carbonara made with a rich and creamy sauce punctuated with bacon bits and parmesan cheese. The pasta is cooked al dente, with a moderate degree of chewiness, which I like.
I am getting the seared salmon a second time because it is just so good. The fish filet is perfectly charred on the skin while the meat remains moist and tender. This time I am pairing it with a glass of sauvignon blanc and it goes well.
I like the New York cheesecake that it is not too dense and not too sweet. If you find this a bit plain, the strawberry that comes with is the perfect match.
Farewell
Roasted cauliflower soup is tasty and healthy. It’s a blender soup that is smooth and creamy. I find it a very refreshing app for the night.
The crab seafood cocktail is more like a cold minced crabmeat salad, almost like the texture of a crab cake. It is topped with a few scallops and artfully presented with a large succulent prawn.
Sole and scallop palermitana is a Sicilian style of cooking that white fish and scallop are lightly pan-fried with panko, olive oil and capers. The fish filet sits atop a bed of tomato beans with a zesty sauce.
A delightful dish that is not often found in the Princess MDR menus, even on European and Mediterranean cruises, is the truffle risotto with grilled jumbo prawns. So, I take this opportunity to savor this dish. The risotto is moist and carries a strong hint of truffle. The prawns are indeed large and succulent. They are grilled in garlic lemon butter and absolutely delicious.
The music is loud and the atmosphere is festive. The entire team of servers march through the dining room with guests twirling their napkins in the air. You know it’s the baked Alaska parade and the dessert by the same name is served. Sadly, it also signals the end of your vacation. This Princess version of baked Alaska is made with Neapolitan gelato covered with plenty of heavy cream and chocolate syrup which makes the dessert overly sweet for my palate.
Conclusion
So, this is a mostly complete set of the Main Dining Room dinner menus for Princess European Mediterranean cruises. As you have probably observed, regardless of the number of days, the basic structure of your culinary selection is to have the same menu for sailaway, formal nights, and farewell dinners. Sandwiched in between are many variations, which can depend on the ship, itinerary, port of call, or other factors. This set is never complete as new rotations and revisions will be implemented from time to time. Therefore, I will continue to update this article periodically as I embark on more yummy adventures aboard Princess Cruises.
Bon voyage and bon appetit!
