Norwegian Escape, the line’s newest and largest ship, will be the first in the fleet to feature enhanced menus and new per-item pricing that provides even more freedom and flexibility.
WIESBADEN – Norwegian Cruise Line announced the introduction of a la carte speciality dining at the line’s signature speciality restaurants, providing guests the freedom to savour an array of tastes and gourmet dishes and the flexibility to choose how many courses they wish to enjoy during their meal.
Guests will experience the ultimate in Freestyle Cruising beginning this October on the all-new Norwegian Escape, where they can choose to dine at any of 11 complimentary dining options or experience new flavours at Norwegian’s signature speciality restaurants La Cucina, Le Bistro, Cagney’s Steakhouse and the new Bayamo by James Beard Award winning chef Jose Garces, on an a la carte basis.
Norwegian’s signature speciality restaurants on Norwegian Escape will feature enhanced menus that include favourite dishes and new tastes alike, offering guests the freedom to select how many courses they’d like to enjoy during their dinner, with per-item pricing. Whether guests wish to have a light meal of a favourite appetizer and soup or salad, or indulge in a multi-course dinner featuring Maine lobster, with Norwegian’s new a la carte options, guests will now have the opportunity to create their desired dining experience, just as they would at any land-based restaurant.
Norwegian Escape, Le Bistro.
At Cagney’s Steakhouse, starters on the new a la carte menu and main courses, featuring Certified Angus Beef brand steaks, the world’s leading Angus brand and consumers’ top choice for premium beef. At Le Bistro, guests will find delicious new main courses in addition to traditional French favourites, including Bouillabaisse, Pan-Seared Jumbo Bay Scallops and Veal Medallions with Sauce Morille. And guests looking to find a taste of “la dolce vita” will be transported to the Mediterranean when they choose from an expanded menu at La Cucina, featuring antipasti, pasta, risotto and traditional secondi courses, including Ossobuco alla Milanese, Free-Range Chicken with Prosciutto or Pan-Seared Sea Bass Filet.
In addition to Norwegian Escape’s speciality restaurants, Ocean Blue on Norwegian Breakaway and Norwegian Getaway will also begin offering a la carte options on October 3, 2015, and the new a la carte dining will be available fleetwide beginning January 1, 2016. Other entertainment dining across the fleet, including Cirque Dreams & Dinner and The Illusionarium, will remain at a cover charge. For those guests who wish to reserve their dining times ahead of time, they can continue to do so via MyNCL; there is no charge to make a reservation and guests will have any a la carte selections added to their on-board account at the time of dining.
Photo caption: Norwegian Escape, The Manhattan Room.
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