Emeril Lagasse Helps Carnival Whip Up a New Menu

The new dishes will be rolled out across the fleet beginning this week on the Carnival Conquest
Barbecue salmon on a plate
The new barbecue salmon dish has house-made Worcestershire sauce flavors and is served with an Andouille potato hash and topped with onion rings. Carnival photo

After a good test run on Carnival Dream, Carnival Cruise Line is slowly putting new dinner menus into its dining rooms, starting with Carnival Conquest. Emeril Lagasse, the ship’s Chief Culinary Officer, and Carnival cooks worked together to come up with dozens of new dishes for the new dining room menus.

Emeril Selects are new menu items that the famous cook and restaurant owner personally recommends.

“Food is an ever-evolving art, so our approach to the dining room offerings is to infuse a selection of new dishes, feature more international flavors and complement the Carnival classics our guests love,” said Lagasse. “Working with our skilled team of Carnival chefs, we recently tested and selected more than 60 new dishes to mix into the dining room rotation. I’m pleased that these dishes were very well received by our guests on Carnival Dream, so we are very excited to roll them out to the Carnival fleet.”

This week, people who board the Carnival Conquest in Miami will be the first to see the changes. The Carnival Horizon will be next, and next month, four more ships, the Carnival Sunrise, Carnival Vista, Carnival Radiance, and Mardi Gras, will do the same. Until early 2024, the new food will be added to the menus of several ships based in U.S. homeports each month. The new food items will be added to Carnival ships based in Australia later next year.

Here’s a sampling of items guests will find on the newly enhanced menus:

Hawaiian Shrimp Poke – a flavorful starter that combines avocado, edamame, rice, creamy spicy sauce, togarashi chili and wakame.

Roasted Duck Rolls – a delicious appetizer made with rice paper and scallions and served with sweet garlic sauce.

Pappardelle with Braised Lamb – an Italian-inspired first course featuring tomato cream sauce, garlic and parsley.

Grilled Swordfish – a tasty seafood entrée that’s served with smashed fingerling potatoes, fava beans and cherry tomato salad in a citrus saffron sauce.

Cornish Game Hen – an elegant entrée served with roasted root vegetable and pan gravy.

Salad Entrees –the Ultimate Cobb Salad, the Asian Chopped Salad with Chicken, and the Beefsteak Salad.

Desserts – the Dutch Double Chocolate Pave, a rich chocolate cake, along with a refreshing Banana Cream Pie.

Crab and Shrimp Cake – this seafood appetizer is served over charred corn and apple slaw and remoulade sauce.

Beef Carpaccio – mascarpone-truffle cream flavors this Italian-inspired appetizer.

Coffee Glazed Roast Duck – Creole potato wedges accompany this delectable duck entrée.

BBQ Salmon – house-made Worcestershire sauce flavors this entrée that’s served with an Andouille potato hash and topped with fried onion rings.

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