THE FINEST CUISINE AT SEA REALIZED

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1 FINE DINING S MULTIPLE OPEN-SEATING DINING VENUES FOR BREAKFAST, LUNCH AND DINNER; ALL AT NO ADDITIONAL CHARGE THE ELEGANT GRAND DINING ROOM STEAKS, CHOPS AND SEAFOOD AT THE POLO GRILL GOURMET ITALIAN DINING AT TOSCANA FRENCH CUISINE AT JACQUES + BOLD, CONTEMPORARY FLAVORS OF ASIA AT RED GINGER + CASUAL BREAKFAST, LUNCH AND DINNER SERVED AT THE TERRACE CAFÉ HOST PRIVATE MENU DEGUSTATION DINNERS IN PRIVÉE + WINE AND FOOD PAIRINGS IN LA RESERVE BY WINE SPECTATOR + EXTENSIVE WINE CELLAR WITH MORE THAN 120 SELECTIONS POOLSIDE DINING AT WAVES INCLUDING GOURMET BURGERS AND HAND-DIPPED MILKSHAKES AFTERNOON TEA, PIZZERIA AND ICE CREAM AND SUNDAE BAR CANYON RANCH CUISINE GOURMET VEGETARIAN, KOSHER AND SPECIAL MEALS UPON REQUEST BARISTAS SPECIALTY COFFEE BAR + CONNOISSEUR COLLECTION OF FINE SINGLE-MALT SCOTCHES, GRAPPAS AND COGNACS GOURMET CANAPÉS NIGHTLY IN ALL SUITES COMPLIMENTARY AND EXTENSIVE 24-HOUR ROOM SERVICE MENU + Available onboard Marina Taste Our chefs touches are pure artistry THE FINEST CUISINE AT SEA REALIZED Boldly claiming to serve the finest cuisine at sea might seem to be hyperbole. But we wouldn t make such an immodest assertion if not for the tremendous contribution of the legendary Master Chef Jacques Pépin. As our Executive Culinary Director, he inspires our chefs to perform feats of gastronomic wizardry. LESS IS DEFINITELY MORE Being mid-size, our ships afford our chefs the luxury of cooking for fewer guests. Never having to rush or prepare dishes en masse liberates them to meticulously prepare your individual order, exactly as you wish and just as you would expect in the finest restaurants. Using only the freshest and finest ingredients, our chefs create an absolutely dizzying array of dishes, many reflecting the regions our ships are sailing. THE FREEDOM OF OPEN-SEATING Memorable dining begins with open-seating, as it allows you to dine when you are ready and with whomever you choose. All of our restaurants follow this liberating policy while serving their own distinct cuisine. Regardless of where you dine, there are never surcharges. Enjoy Toscana s authentic Italian, Polo Grill s steakhouse fare, Continental cuisine in the Grand Dining Room, and made-toorder favorites in the Terrace Café. MARINA S DELIGHTS Marina offers two additional complimentary dining venues: Jacques, the eminent Jacques Pépin s exquisite bistro-like French restaurant, and a contemporary Asian masterpiece called Red Ginger. To explore epicurean delights in a more private setting, try Marina s La Reserve by Wine Spectator, where a maximum of 24 bons vivants may indulge in private wine and food pairings. For the ultimate in exclusivity onboard Marina, Privée may be reserved for the evening for parties of up to 10 guests, who will savor a gourmand-inspired, seven-course Menu Degustation. 15

2 Food, for me, is inseparable from sharing. There is no great meal unless it is shared with family or friends. Legendary inspiration JACQUES PÉPIN LENDS HIS ARTISTRY AND EXPERTISE A culinary legend such as Master Chef Jacques Pépin never rests on his laurels. As our Executive Culinary Director, he inspires and influences our chefs by working closely with them to develop menus featuring new exotic dishes, as well as classics. This season, Jacques has also launched the eponymous Jacques, his fabulous French restaurant onboard Marina. All this coming from a man who is known the world over for his passion for cooking and delighting others with his artistry. THE TOUCH OF A GRACIOUS HOST Host of award-winning cooking shows on National Public Television and author of more than 20 cookbooks, Jacques has been the personal chef to three French heads of state, including Charles de Gaulle. Jacques spends his leisure time at home in New England entertaining friends and family with the very same warmth and passion he brings to every dish presented at sea EUROPEAN COLLECTION

3 BREAKFAST Cranberry Pecan French Toast Hearth-Baked Cranberry Pecan Bread with Maple Syrup and Fruit Salad Soft Poached Egg Shrimp and Plantain Hash Topped with Poached Egg LUNCH Fresh Pasta With Rapini and Italian Chicken Sausage Rapini, Homemade Chicken Sausage and Garlic Tossed with Fresh Pasta Shrimp Po Boy Coconut-Crusted Shrimp with Mango Papaya Relish on a Soft Roll A celebration of life CANYON RANCH CUISINE PROMOTES WELL-BEING In harmony with its philosophy of encouraging a healthy, balanced lifestyle, Canyon Ranch offers its delicious and nutritious gourmet cuisine onboard our ships. These dishes are wonderfully flavorful, beautifully textured and surprisingly indulgent. You will even find full nutritional information next to each menu item. The garden-fresh ingredients include an abundance of fruits and vegetables, rich proteins, whole grains and healthy carbohydrates such as pasta. DINNER Chilled Watermelon Soup Freshly-Juiced Local Watermelon Garnished with Mango and Toasted Cumin Seed Blue Crab Cakes Blue Crabmeat Cakes with Snap Pea Puree, Roasted Pepper Aioli and Oven-Roasted Rapini Grass-Fed Beef Tenderloin Tall-Grass Beef Tenderloin with Tomato Confit, Blue Cheese Polenta and Sautéed Greens selections from our extensive Canyon Ranch cuisine menu TREMENDOUS VARIETY FOR HEALTHY APPETITES Canyon Ranch dining is a joyful experience, and the cuisine certainly enhances the feeling. Perhaps start with a spicy Berry Gazpacho with Cilantro Lime Shrimp, followed by a Frisée Lentil Salad with Sherry Shallot Vinaigrette. Savor entrées such as Cinnamon Soy Glazed Mahi with Asian Pear Salsa or Beef Tenderloin with Bourbon Cherries. Finish with a decadent Dark Chocolate Biscotti Cheesecake. These nutritious and delicious dishes are served daily in the Grand Dining Room and Terrace Café. 17

4 STARTERS Tiger Prawns With Remoulade Sauce and Celery Hearts Upside Down Cheese Soufflé With Leek Cream Sauce ENTRÉES Veal Medallions Oscar With Asparagus Spears, Snow Crab Claw and Glazed with Hollandaise Sauce Roast Chilean Sea Bass Accompanied by Braised Endive Served with Baked Sweet Potatoes and Citrus Sauce DESSERTS Warm Apple Crumble And Blueberry Compote with Vanilla Ice Cream Valrhona Chocolate Tartlet Served with Frozen Passion Fruit Sorbet WINES INSIGNIA Joseph Phelps Napa Valley, USA, 2000 Meursault, Maison Louis Jadot Burgundy, France, 2006 An elegant setting complements the cuisine EVEN ON THE GRANDEST SCALE, ITS LUXURY WELCOMES YOU The Grand Dining Room is a study in stateliness, a tribute to the spirit of Europe s marquee restaurants in 5-star hotels that inspired its dignified yet convivial ambiance. Handsomely decorated in rich woods, classic fabrics and soothing colors, the expansive dining area exudes splendor. Tables are beautifully set with European bone china, sparkling Riedel crystal, gleaming silver, and fine cotton linens. Remarkably, as sumptuous as the Grand Dining Room s décor is, guests always feel completely at ease within its grandeur. Much of that is a direct reflection of the formally-attired and classically-trained wait staff, graciously serving course after course of European-inspired Continental cuisine or alternatives such as healthy, savory Canyon Ranch selections. Variety being paramount, menus change daily with a brilliant choice of at least six appetizers and eight entrées at dinner. Marina s elegant Grand Dining Room EUROPEAN COLLECTION

5 STARTERS Warm Foie Gras and Mushrooms Bundled in Short Crust Pastry, Served with Port Wine Reduction Colossal Chilled Shrimp Trio With Spicy Cocktail Sauce ENTRÉES Porterhouse This Fabled Butcher s Classic is a 24-ounce, Bone-In Steak Perfectly Seasoned and Grilled to Order The Polo Surf & Turf Florida Lobster Tail & Filet Mignon DESSERTS Key Lime Pie With Valencia Orange Butter Sauce Carmelized New York Cheesecake The Traditional Ending to the Perfect Meal WINES Cabernet, Far Niente Winery Napa Valley, USA, 2004 Puligny-Montrachet, Maison Louis Jadot Burgundy, France, 2008 A classic steakhouse in every sense AN EXPRESSION OF TIMELESS ELEGANCE AND CUISINE Polo Grill embodies all the elements of a classic steakhouse, expressing them with timeless reverence. Mindful of tradition, the décor features crisp, white linen tablecloths, dark wood furnishings and supple high-back burgundy leather chairs. Each course stands as the very definition of a time-honored favorite, most notably the beef dishes, all of which are USDA Prime and dry-aged for 28 days to enhance tenderness and flavor. Succulent seafood dishes such as Colossal Shrimp Cocktail and Whole Maine Lobster Gratinée are also classics in their own right. Caesar Salads too are prepared according to tradition, tableside and with gusto EUROPEAN COLLECTION

6 STARTERS Trio Toscana Tortelloni di Ricotta e Spinaci, Fettuccine Fresche alla Carbonara and Lobster Risotto Mozzarella di Bufala Caprese Tower of Fresh Bufala Mozzarella, Tomatoes, Basil and Extra Virgin Olive Oil ENTRÉES Aragosta Fra Diavolo con Tagliolini Freschi Featuring Succulent Whole Maine Lobster Osso Buco alla Milanese Tender Veal Shank Slow-Oven Braised in a Porcini Stock Served with Saffron Risotto DESSERTS Tiramisù A Classic Italian Favorite Cannoli di Ricotta con Salsa di Ciliege al Marsala Hand-Rolled Cannoli Filled with Sicilian Citrus-Infused Ricotta Cream Served with a Marsala Cherry Ragoût So authentic you could be in Italy ENJOY FAMILY RECIPES HANDED DOWN THROUGH GENERATIONS In Italian Toscana means Tuscan, and every aspect of this magnificent restaurant pays homage to that beloved region of Italy. Just as Tuscan cuisine evolved from rich family traditions, many of our recipes originated with the grandmothers and mothers of our own Italian culinary staff. Similarly, the sommeliers are from long lines of wine-producing families, so they inherently know the characteristics of each vintage, which ensures that their recommendations perfectly complement the simple yet keenly balanced Tuscan cuisine. Presented on elegant, custom-designed Versace china, each dish is a masterpiece that exemplifies the essence of Tuscany and celebrates Italy s culinary passion. WINES Solaia IGT, Marchesi Piero Antinori Toscana, Italy, 2002 Chardonnay, Rossi Bass Piedmont, Italy,

7 STARTERS Escalope de Foie Gras de Canard Sauce Apicius Sautéed Duck Foie Gras Scallops with Sweet Spiced Honey Sauce Escargots au Beurre d ail À la minute Baked Escargots with Garlic Butter ENTRÉES Poulet de Ferme Herb Crusted Roasted Free Range Chicken Tournedos de Saumon à la Moutarde Served with Grain Mustard Sauce DESSERTS Crêpes Suzette au Grand Marnier With Homemade Vanilla Ice Cream Mousse au Chocolat Café de Paris Chocolate Mousse WINES Pauillac, Château Clerc Milon Bordeaux, France, 2001 Pouilly Fuissé, Domaine Roux Père et Fils Burgundy, France, 2007 Passion for French cuisine THE FIRST RESTAURANT TO EVER BEAR JACQUES NAME Exquisitely decorated with heirloom antiques, pickled wood furnishings and art from Jacques Pépin s personal collection, Marina s Jacques resembles a Parisian bistro. Comfortable and eclectic, the ambiance is pure French, as is the cosmopolitan yet wonderfully embraceable cuisine. Luscious aromas waft from the gleaming glass-and-brass show rotisserie, where duck, pork and veal roasts slowly turn. Each dish is a classic, ingeniously reinterpreted by Master Chef Pépin. This is Coq Au Vin beyond the imagination. Rotisserieroasted chicken falls off the bone, bursting with flavor. His Steak Frites pairs the succulence of prime beef with the crisp sweetness of pommes de terre. Jacques is absolutely magnifique. Jacques is featured onboard Marina EUROPEAN COLLECTION

8 RedGinger STARTERS Avocado and Lobster Salad Grilled Lobster, Hass Avocado and Seared Yellow Fin Tuna with Miso Sauce Imperial Rolls Rice Paper Rolls with Pomello, Caramel Peanut Sauce, Coriander, Basil and Toasted Coconut ENTRÉES Hoba Plum Coriander Sea Bass Roasted Sea Bass Marinated with Plum Coriander Sauce, Cooked in a Hoba Leaf Red Curry Chicken Red Curry Paste, Eggplant, Baby Corn, Lime Leaves and Thai Basil DESSERTS Chocolate-Lemongrass Crème Brûlée A Classic Dessert with an Asian Twist Steamed Ginger Cake Served with Apple-Cardamon Ice Cream Savor a striking menu ASIAN CUISINE SERVED IN A BOLD, CONTEMPORARY SETTING With a nod to feng shui, Red Ginger onboard Marina radiates harmony and tranquility. The interior simply glows with ebony woods, hand-blown glass light fixtures and striking, modern Asian artworks. To complement the stunning decor, Red Ginger s chefs have created contemporary interpretations of Asian classics. Begin with a Salad of Spicy Duck and Watermelon with Cashews, Mint and Thai Basil. Savor a Malaysian Beef Penaeng with Coconut Rice and Paratha Roti. Or try Lobster Pad Thai with Glass Noodles, Bean Sprouts, Lime, Tamarind and Peanuts. In Red Ginger, the gustatory pleasures are as striking as the visual ones. WINES Sauvignon Blanc, Cakebread Cellars Napa Valley, USA, 2007 Riesling Spatlese, Piesporter Goldtropfchen, L. Kreusch Mosel, Germany, 2006 Red Ginger is featured onboard Marina 23

9 BREAKFAST Classic Eggs Benedict Made-to-Order Gourmet Omelettes LUNCH Oven Baked Merluza Gratinated with Garlic and Parsley Crust Creamy Beef Stroganoff With Chanterelle Mushrooms DINNER Wild Salmon Fillet Lacquered with Black Cherry Wine and Soya Sauce Traditional Paella Valenciana A Savory Spanish Favorite Delight in informal dining THE MENU AND MOOD ARE ALWAYS CHANGING Informal and carefree, the Terrace Café is wonderfully inviting any time of day. First thing in the morning, the room is infused with natural sunlight from the floor-to-ceiling windows, stimulating the appetite for the sumptuous breakfast selections. Come lunch, the expansive menu of international dishes changes entirely, beautifully complemented by flavorful roasted and rotisserie meats, and the magic of the pizzeria s oven. Feel free to dine inside or alfresco at one of the shaded teak tables on the terrace. Evenings, the impeccably clad wait staff shines, and the cuisine takes on a Mediterranean flair. Tomorrow, an entirely different series of menus awaits the opportunity to delight you EUROPEAN COLLECTION

10 Grand affair TEA TAKES CENTER STAGE A ritual since the 19 th century, afternoon tea is still highly anticipated and held daily in Horizons. With a classical string quartet softly playing, our staff glides through the room presenting four-tiered carts filled with finger sandwiches, colorful petit fours, scones with clotted cream and exquisite desserts. Of course, tea is the essential accompaniment. Gourmet fare in the open air COME AS YOU ARE AND DINE ALFRESCO Sometimes, the ultimate luxury is casual dining, a style laid-back Waves Grill epitomizes. Located in a spacious, shaded area steps from the swimming pool, Waves Grill offers an extensive and mouth-watering luncheon menu. Watch the chefs grill gourmet burgers, tangy barbecue and succulent seafood to order in the open galley, accompanying them with side dishes like garden-fresh salads and crispy, hand-cut truffle fries dusted with grated parmesan. Then top it off with a refreshing dessert such as creamy gelato, a made-to-order sundae or a thick, hand-dipped milkshake. 25