The Finest Cuisine at Sea Delightful Marina and Riviera

8 Fine dining

n Multiple open-seating dining venues for breakfast, lunch and dinner, at no additional charge

n Continental cuisine at the elegant Grand Dining Room

n Steaks, chops and seafood at Polo Grill Jacques Pépin, Executive Culinary Director n Gourmet Italian dining at Toscana

n French country cuisine at Jacques+

n Bold, contemporary flavors of Asia at Red Ginger+

n Vintage wine and gourmet menu pairings in ++ Taste La Reserve by Wine Spectator

n ++ Host private dinners in Privée The finest cuisine at sea n Casual and alfresco breakfast, lunch and dinner served at Terrace Café Boldly claiming to serve “the finest cuisine at sea” might seem to be an overstatement. But we wouldn’t n Poolside dining at Waves Grill make such an immodest assertion if not for the tremendous contribution of the legendary Master Chef including gourmet burgers and Jacques Pépin. As our Executive Culinary Director, he inspires our chefs to perform feats of gastronomic hand-dipped milkshakes wizardry. Memorable dining begins with open-seating, as it allows you to dine when you are ready and n Baristas coffee and sweets bar+ with whomever you choose. Regardless of which of our restaurants you select, there are no additional n Extensive wine cellar dining charges. Enjoy Toscana’s authentic Italian dishes, Polo Grill’s steakhouse fare, Continental cuisine n Classic English-style afternoon tea in the Grand Dining Room, and made-to-order favorites in the Terrace Café. n Authentic pizzeria, ice cream and sundae bar Delightful Marina and Riviera n Canyon Ranch® cuisine Marina and Riviera both offer two additional complimentary dining venues: Jacques, the eminent n Vegetarian, Kosher and special diets upon request+++ Jacques Pépin’s exquisite French bistro, and the contemporary Asian culinary masterpiece called

n Gourmet canapés delivered nightly Red Ginger. You can also indulge morning, afternoon and night in delicate pastries and freshly to all suites and served in all bars and made tea sandwiches along with illy® specialty coffees at Baristas. To explore epicurean delights in lounges throughout the ship a more private setting, try Marina and Riviera’s La Reserve by Wine Spectator, where a maximum n FREE room service 24 hours a day of 24 bons vivants may indulge in private wine and food pairings. For the ultimate in exclusivity +Available onboard Marina and Riviera ++Available onboard Marina and Riviera; onboard Marina and Riviera, Privée may be reserved for the evening for parties of up to 10 guests, who wine experience or room reservation surcharge applies will enjoy a menu selected from Polo Grill, Toscana or a combination of both. +++Please inquire prior to booking

18 Indulge yourself in the “finest cuisine at sea”  Appetizers S turgeon Caviar With Buckwheat Blinis and Traditional Garnish U pside-Down Cheese Soufflé With Leek Cream Sauce H udson Valley Foie Gras Ballotine With Pistachio-celeriac Sauce

Suo ps & Salads Maui Red Onion Soup With Ginger Foam C lear Capon Broth With Vegetable and Chervil Brunoise Mixed Greens and Watercress With Radishes, Celeriac and Mustard Seed Dressing T he Grand Dining Room

Ené tr es Veal Medallions Oscar An elegant setting With Asparagus Spears and Snow Crab Claw, Glazed with Hollandaise Sauce S triped Sea Bass Fillet With Vegetable-stuffed Calamari in Pancetta Wrap, Duo of Green Peas Even on the Grandest Scale, its Luxury welcomes you W hole Steamed Maine Lobster With Mirror Lobster Sauce and Risotto Primavera R oast Prime Rib of The Grand Dining Room is a study in stateliness, a tribute to the spirit of Europe’s marquee restaurants in 5-star hotels that Black Angus Beef inspired its dignified yet convivial ambiance. Handsomely decorated in rich woods, classic fabrics and soothing colors, the With Bordelaise Sauce and Twice-baked Stuffed Potato 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 decor is, guests always feel Ds es erts completely at ease within its grandeur. Much of that is a direct reflection of the formally attired and classically trained wait Fresh Berry Tartlet S erved with Mascarpone Cream staff, graciously serving course after course of European-inspired cuisine or delectable alternatives such as healthy, savory Valrhona Chocolate Pastry Canyon Ranch® selections or Jacques Pépin’s signature dishes. Variety being paramount, menus change daily with a brilliant S erved with Passion Fruit Sorbet choice of at least six appetizers and twelve entrées at dinner. A pple Crumble Pie An American Classic

The items shown above are just a few selections from our extensive menus 20 Appetizers C hesapeake Bay Lump Crab Cake With Pommery Mustard Sauce C olossal Chilled Shrimp Trio With Spicy Cocktail Sauce W arm Foie Gras and Mushrooms Bundled in Short Crust Dough Served with Port Wine Reduction

Suo ps & Salads N ew England Clam Chowder Lobster Bisque T opped with Morsels of Sautéed Lobster C lassic Caesar Salad Polo Grill P repared Tableside

Ené tr es A classic steakhouse Porterhouse 20-ounce Bone-in Steak Perfectly Seasoned and Grilled to Order The Polo Surf & Turf L obster Tail and Filet Mignon An Expression of Timeless Elegance and Cuisine Primeb Ri 32-ounce Bone-in King’s Cut Pancetta-Wrapped Veal Fillet Polo Grill embodies all the elements of a classic steakhouse, expressing them with timeless reverence. Mindful of With Bay Lobster Tail Oscar Style tradition, the decor features crisp, white linen tablecloths, dark wood furnishings and supple, high-back, burgundy Ds es erts leather chairs. Each course stands as the very definition of a time-honored favorite, most notably the beef dishes, all Key Lime Pie of which are USDA Prime and dry-aged for 28 days to enhance tenderness and flavor. Succulent seafood dishes such With Valencia Orange Butter Sauce as Grilled Mahi Mahi Fillet and Whole Maine Lobster Gratinée are also classics in their own right. The Caesar C aramelized New York Salad, too, is prepared according to tradition, tableside and with gusto. Cheesecake T he Traditional Ending to the Perfect Meal S even-Layer Belgian Chocolate Fudge Cake S umptuous Layers of Chocolate Cake and Fudge

The items shown above are just a few selections from our extensive menus

21 Appetizers Mozzarella di Bufala Caprese Fresh Bufala Mozzarella and Vine-ripened Tomatoes with Extra Virgin Olive Oil Emulsion Melanzane alla Ghiotta E ggplant Rolled and Sautéed with Roasted Veal Stuffing and Basil, Baked in Fresh Tomato Sauce

Pasta & Risotti Trio Toscana R icotta and Spinach Tortelloni, Fettuccine Carbonara and Lobster Risotto R isotto all’Aragosta Arborio Rice Sautéed with Roasted Lobster Medallions, Shallots and Chopped Italian Parsley, Simmered in Lobster Broth Toscana

Ené tr es A ragosta Fra Diavolo Authentic Italian L obster Tail Sautéed with Garlic, Chili Peppers and San Marzano Tomatoes, Served with Homemade Taglioni Pasta C ostate di Vitello Bone-in, Milk-fed Veal Chop Topped with Enjoy Family Recipes Handed Down Through Generations Wild Porcini Mushroom Sauce S ogliola alla Mugnaia con Patate al Vapore Dover Sole Sauteed in Lemon, Parsley and Butter In Italian, Toscana means Tuscan, and just as Tuscan cuisine evolved from rich family traditions, many of our with Steamed Potatoes recipes originated with the mothers and grandmothers of our own Italian culinary staff. Presented on elegant, Ds es erts custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy’s Tiramisù culinary passion. Perhaps the evening begins with the Octopus Carpaccio with Champagne Vinaigrette or the A Classic Italian Favorite Artichoke and Parmesan Cheese Timbale with Black Truffle Sauce. Classic dishes from other regions of Northern C annoli di Ricotta Cannoli Filled with Citrus-infused Sicilian Ricotta Italy are featured as well, such as the Minestrone alla Genovese, Lasagne al Forno alla Bolognese and Osso Buco Cream, Served with a Marsala Cherry Ragoût alla Milanese. Lasagne al Cioccolato R ich Chocolate Ganache Layered with Cocoa Dough, Served with a Roasted Pistachio Sauce

The items shown above are just a few selections from our extensive menus 22 Appetizers Escargots à laB ourguignonne T raditional Baked Escargots in Shell with Burgundy Garlic Butter H omard et Caviar, Radis d’Hiver, Émulsion au Miel d’Acacia et Vinaigre de Xeres S teamed Maine Lobster and Caviar Salad with Daikon Radish in Acacia Honey and Sherry Glaze “Food, for me, is inseparable from sharing. Suo ps & Salads There is no great meal unless it is shared with family or friends.” G ratiné à l’Oignon Baked Onion Soup with Gruyère Cheese Crust C rème de Potiron Creamy Pumpkin Soup Jacques S oup de Poisson Marseillaise Fish Soup with Rouille Sauce and Garlic Croutons

Passion for French cuisine Ené tr es C arré de Veau Mariné à la Tapenade O live Tapenade and Garlic-marinated Veal Rack S ole Grenobloise Dover Sole Sautéed with Crispy The First Restaurant to ever Bear Jacques pépin’s Name Croutons, Lemon and Caper Butter G ambas Sautées Provençale S autéed Jumbo Shrimp in Lessatini Extra Virgin Exquisitely decorated with heirloom antiques, pickled wood furnishings and art from Jacques Pépin’s personal Olive Oil with Garlic, Parsley and Tomatoes collection, Marina and Riviera’s Jacques was modeled after a Parisian bistro. Comfortable and eclectic, the ambiance C ’ anard à l Orange Crispy Duck Breast with Orange Sauce, Potato is pure French, as is the cosmopolitan yet wonderfully embraceable cuisine. Luscious aromas waft from the gleaming Gratin and Braised Red Cabbage show rotisserie, where chicken, 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. Rotisserie-roasted chicken falls off Ds es erts the bone, bursting with flavor. His Steak Frites pairs the succulence of prime beef with the crisp sweetness of Tarte aux Pommes à la Frangipane Jacques’ Favorite Apple Tart with Hazelnut Cream pommes de terre. Jacques is absolutely magnifique. Mousse au Chocolat Café de Paris Chocolate Mousse C rème Brûlée à la Lavande L avender Crème Brûlée

The items shown above are just a few Available onboard Marina and Riviera selections from our extensive menus 23 Appetizers R oast Duck and Watermelon Salad Crispy Duck, Watermelon, Cashew Nuts, Mint and Basil with Sweet Fish Sauce B eef Carpaccio T hinly Sliced Beef with Roasted Peanuts, Coriander, Shallots and Chili Oil C aramelized Tiger Prawns Caramelized Tiger Prawns, Onions and Scallions with Chili Garlic Sauce

Ené tr es Miso- Glazed Sea Bass R oasted Sea Bass Marinated with Miso Sauce, Red Ginger Cooked in Hoba Leaf Lobster Pad Thai S ucculent Lobster with Glass Noodles, Bean Sprouts, Lime, Tamarind and Peanuts Bold Asian cuisine A sian-Spiced Lamb Tenderloin L amb Tenderloin with Kohlrabi Purée, Spinach and Five Spices B eef Teriyaki Savor a striking menu Marinated Beef Fillet with Carrots, Lotus, Asparagus and Micro Cress

Ds es erts With a nod to feng shui, Red Ginger onboard Marina and Riviera radiates harmony and tranquility. The interior simply C hocolate-Lemongrass glows with ebony woods, a waterfall wall and striking, modern Asian artworks. To complement the stunning decor, Crème Brûlée A Classic Dessert with an Asian Twist Red Ginger’s chefs have created contemporary interpretations of Asian classics. Begin with a Salad of Spicy Duck and S teamed Ginger Cake Watermelon with Cashews, Mint and Thai Basil. Savor a Malaysian Beef Penaeng with Coconut Rice and Paratha Roti. S erved with Apple-cardamom Ice Cream Or try Thai Vegetable Curry with Sweet Potatoes, Aubergine, Mushrooms and Basil in Green Curry Sauce. In Red Ginger, C aramel Tapioca the gustatory pleasures are as striking as the visual ones. S erved with Mango and Ginger Cookies

The items shown above are just a few selections from our extensive menus

Available onboard Marina and Riviera 24 Bf reak ast Made-To-Order Gourmet Omelettes

Classic Eggs Benedict

Grilled Breakfast Menu Featuring Thick-Cut Bacon, Sausages, Steak, Corned Beef Hash and Canadian Bacon

Pancakes, French Toast and Waffles from The Griddle Oceania Cruises’ Famous Fresh Fruit and Berry Selections Outdoor patio of Terrace Café

Artisan Breads, Bagels, Informal dining Croissants and Sweets Lunch & Dinner G rilled Lobster Tails and Jumbo Shrimp Fresh-Grilled Salmon, Swordfish and Locally Caught Fish The Menu and Mood are Always Changing Made-To-Order Steaks and Chops Sushi and Sashimi Bar Informal and carefree, the Terrace Café is wonderfully inviting any time of day. First thing in the morning, the room Freshly Made Pastas is infused with natural sunlight from the floor-to-ceiling windows, stimulating the appetite for the sumptuous Extensive Fresh Salad Bar breakfast selections. Come lunch, the expansive menu of international dishes changes entirely, beautifully Local Destination Specialties complemented by flavorful roasted and rotisserie meats and the magic of the pizzeria’s oven. Feel free to dine inside Hand-Tossed Pizza or alfresco at one of the shaded teak tables on the terrace. Evenings, the impeccably clad wait staff shines, and the Elaborate Desserts The items shown above are just a few cuisine takes on a local flair. Tomorrow, an entirely different series of menus awaits the opportunity to delight you. selections from our extensive menus

25 GOUR MET BURGERs The Texan Black Angus Sirloin Burger, Jalapeño Cheddar, Sautéed Onions, Bacon and BBQ Sauce The Romano Black Angus Sirloin Burger, Provolone, Roasted Peppers and Pesto Sauce The Kobe Burger Wagyu Beef, Black Truffle Sauce and Baby Cress

Sn a dwiches G rilled Panini Tapenade-laced Freshly Baked Panini with thinly sliced Parma Prosciutto, Buffalo Mozzarella, Vine-ripened Tomato and Fresh Basil Waves Grill The Surf & Turf Grilled Lobster Medallions, Sliced Filet Mignon on Toasted Ciabatta Alfresco dining with Garlic-roasted Jus and Remoulade Dipping Sauce

From the grill B lackened or Simply Grilled Salmon Come as You are Grilled Herb-Marinated Mahi Mahi Broiled Cajun Chicken Paillard BBQ Ribs and Grilled Lamb Chops 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 hand-dipped MILKSHAKES gourmet burgers, tangy barbecue and succulent seafood to order in the open galley, accompanying them with side dishes like C hocolate, Vanilla, Strawberry, Banana garden-fresh salads and crispy, hand-cut truffle fries dusted with grated aged parmesan. Then top it off with a decadent freshly made SMOOTHIES dessert such as a creamy homemade gelato, a made-to-order hot fudge sundae or a thick, hand-dipped milkshake. Mango Fusion, Strawberry Banana, Strawberry Sensation, Tropical Temptation

The items shown above are just a few selections from our extensive menus

26 Baristas

SPECIALTY COFFEE

As you enjoy the latest bestseller in a tufted leather chair in the library, the aroma of freshly brewed specialty coffees draws you to nearby Baristas. At this delightful coffee bar, a stunning arc of floor-to-ceiling windows provides panoramic views high above the glittering sea as our master baristas present you with complimentary illy® espressos, frothy cappuccinos, delicious pastries and homemade biscotti. Specialty drinks

Afternoon Tea in Horizons made with hazelnut liqueur, Irish whiskey and other spirits are also available for purchase. A comforting Afternoon Tea yet stylish enclave, Baristas offers the perfect opportunity to relax and savor the moment.

Tea Takes Center Stage Available onboard Marina and Riviera

A ritual that dates back to 19th century England, afternoon tea is still a cherished tradition the world over. But few teatimes are as anticipated and inspired as ours, a celebratory daily event that irresistibly draws guests to Horizons. As a classical string quartet plays softly in the background, our staff glides through the room presenting bountiful four-tiered pastry carts filled with freshly made finger sandwiches, colorful petits fours, richly textured scones with traditional clotted cream, and wonderfully sinful desserts. Of course, a tempting selection of teas is the essential centerpiece of this splendid afternoon pastime.

27 A PPETIZERS

R oastedPa ntoneBeetroot 485 and Garlic Goat Cheese Napoleon With Champagne and Truffle Vinaigrette C arpaccio di Manzo Aged Parmigiano Reggiano and Arugula with Thinly Sliced Prime Beef Tenderloin and Lemon-infused Extra Virgin Olive Oil

SOUPS & SALADS B eefsteak Tomato and Sweet Onion Salad Zuppa di Patate e Pancetta Hearty Potato and Pancetta Soup with Homemade Pasta and Aged Pecorino

PSA TA & RISOTTI Privée G nocchi di Patate al Pesto Hand-rolled Potato Dumplings in a Creamy Pesto Sauce A private party Vulcano di Capellini d’Angelo alla Sorrentina Angel Hair Pasta with Herb-infused Fresh Tomato Sauce and Sorrento Buffalo Mozzarella R isotto con Zucchine e Fave Novelle An Exclusive Dining Experience Mantecate con Burrata e Tartufo Z ucchini and Fava Bean Risotto with Burrata and Black Truffle Host a private party for up to 10 privileged guests in our most exclusive onboard dining venue, Privée. Witness culinary EÉNTR ES magic presented on a table designed by the famed Dakota Jackson and illuminated by a golden Venini chandelier. The W hole Maine Lobster Gratinated with Bread Crumbs, exquisite setting is adorned with Baroque millwork and Ferrari-red carpeting. The cuisine is equally superb, as each guest Olive Oil and Parsley may select any number of courses from Polo Grill, Toscana or a combination of both. Within the sanctum of Privée, dining Filetto di Manzo alla Fiorentina engages all of the senses, leaving you and your guests immensely fulfilled. con Crosta al Gorgonzola Filet Mignon in Gorgonzola Crust, Sautéed Garlic Spinach, Grilled Polenta and Red Wine Sauce S caloppine di Vitello al Limone S caloppine of Veal Medallions with Ligurian Lemon Sauce and Fresh Parsley

The items shown above are just a few menu selections from your choice of Polo Grill, Toscana or a combination of both Available onboard Marina and Riviera; room reservation surcharge applies 28 Th e Connoisseur Menu Perlita Caviar d’Aquitaine with Cream of Sea Urchin Dom Ruinart Brut Rosé Reims, France H oisin Sautéed Duck Foie Gras with Pecan and Cucumber Salad over Riesling-Infused Watermelon Dönnhoff Tonschiefer Trocken QBA Riesling Nahe, Germany C ulatello Gran Riserva and Smoked Ricotta in Tricorne Ravioli with Pumpkin Velouté Albariño Valdamor Barrica La Reserve by Wine Spectator Rias Baixas, Spain B utter-Poached Brittany Blue Lobster with Vegetable Nage and Beetroot Cress Perfect pairings S hafer Chardonnay Red Shoulder Ranch, Carneros, Napa Valley, California S eared Kobe Beef Sous Vide with Valrhona Sauce, Franck’s Mashed Potatoes and Edamame Beans Devout Epicureans & Wine Connoisseurs Marchesi Fumanelli Octavius, Amarone della Valpolicella Classico Riserva DOCG Veneto, Italy This may be the most inspired pairing ever. Oceania Cruises brings you the brilliant union of La Reserve and Wine R oasted Vacherin Mont d’Or with Grape and Truffle Salad Spectator, the foremost magazine for wine connoisseurs. The resulting La Reserve by Wine Spectator offers not only wine Delas Frères, Hermitage Marquise de la Tourette seminars and tastings, but also dinners pairing fine wines with delectable courses such as Stuffed Brioche with Duck Rhone, France Foie Gras and Truffle Jelly, Grilled Turban of Wild Salmon and Turbot with Seaweed Vegetable Casserole and 72-Hour B erry Consommé with Lime-Ginger Mascarpone Ice Cream and Slow Brasied Short Rib with “Gnocchi au Jus”. Even the most devout epicureans will enhance their appreciation of Sesame Crisp perfect pairings. P eller Estates Cabernet Franc Icewine Ontario, Canada C alisson de Provence

The items shown above are just a few selections from our extensive menus

Available onboard Marina and Riviera; wine experience surcharge applies 29