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FALL/WINTER

2018 •

B O N V I VA N T T R AV E L . C A

11

10

B O N V I VA N T T R AV E L . C A

FALL/WINTER 2018

Charting a Delectable

New Course for Dining

A team of world-class celebrity chefs is inspiring

exciting new dining experiences on our fleet.

Explore delicious onboard restaurant options from

the Pan-Asian flavors of Tamarind to luxurious

dining at Pinnacle Grill with world-class wine and

handcrafted cocktails.

Ships’ Registry: The Netherlands

Travellers with Air Transat can

now purchase dishes from the

winter 2018-2019 edition of the

Chef’s Menu by Daniel Vézina for

flights booked for November 1 onward.

They will have a chance to savour the

all-new artichoke and spinach lasagna

with ricotta or (re)discover the five

other dishes as well as the two

breakfast options. The winter 2018-

2019 meal options will be served on a

complimentary basis as of November

1 to all passengers in Club Class.

“I approach every season with the

enthusiasm that any new dish we

introduce might become a classic

people will one day love to rediscover,”

explains Daniel Vézina. Economy

guests can purchase lunch or dinner

for $25 or breakfast for $15.

CLASSIC IS COOL

DON’T TEMPT ME

Princess Cruises has revealed the line’s newly

enhanced beverage menus, featuring globally-

inspired signature cocktails created by master

mixologist Rob Floyd. Destination-specific

ingredients have been carefully selected to tantalize

guests’ taste buds with flavours from every corner

of the world. In addition to the new cocktails, the

line has added 20 new high-end and exotic spirits,

39 new wines by the glass, and 17 new international

and craft beers to the new menu. Bars and lounges

throughout Princess ships will feature new, themed

menus, so guests can have fun exploring the

different offerings at the various bars onboard.

Zero-proof cocktails are also available.

TRY IT AT HOME:

MAYAN HEAT:

2 oz. Patrón Silver Tequila

½ oz. lime juice

½ oz. agave syrup

¼ oz. Triple Sec

1 slice of fresh jalapeño plus one more for garnish

DIRECTIONS:

Gently press 1 slice of jalapeño in cocktail shaker

Add ice and remaining ingredients except

for garnish

Shake and strain all ingredients over fresh ice

Garnish with a fresh slice of jalapeño

Artichoke and spinach lasagna with ricotta

CRUISING

AIRLINES