DINNER

Formal dinner is offered in the three non-smoking main restaurants on Golden Princess, which is already included in the cruise fare. Bernini Dining Room at Deck 5 midships is open for Anytime Dining from 17:30 to 22:00 in most evenings, whereas Donatello Dining Room at Deck 6 midships is open for Traditional Dining at 17:30 and for Anytime Dining from 19:30 to 22:00. On the other hand, Canaletto Dining Room at Deck 6 aft has two seatings at 17:45 and 20:00 for Traditional Dining. Actual time may vary based on port times.

In Traditional Dining, passengers are allocated to the same table with the same waiters every evening at a fixed time. If they want to have a more flexible dining schedule, Anytime Dining can be their option in which they can choose to dine when and with whom they wish. Requests for preferences on a particular type of dining can be made at the time of booking on a first-come, first-served basis. Subject to availability, it may also be possible to alter the preferences or seating arrangements onboard through the Maître d'Hôtel on the first day of cruise.

The menus in all the three restaurants have no difference. They may have different themes every day based on the itineraries, but each generally consists of appetizers, soups and salad, main courses and desserts. Pastas and some common dishes are always available as alternative choices.

Day 1: Sailaway Dinner (Main Menu, Dessert Menu)

Appetizer (1) Lobster and Seafood Pâté in Dill-Mustard Sauce served with Salad Bouquet	Appetizer (2) Melon Trio with Port and Mint	Soup (1) Tortellini and Spinach Soup with Parmesan Sprinkle
Soup (2) Creamy Porcini Mushroom Soup	Main Course (1) Cajun Spiced Crawfish Crockpot with Black Mussels and Tomatoes served with Creole Rice	Main Course (2) Hawaiian Luau Pork with Apricot Drippings, White Beans, Smoked Bacon and Roast Potatoes
Dessert (1) Flourless Chocolate Cake with Double Cream and Steeped Berries	Dessert (2) Princess Love Boat Dream: Rich Chocolate Mousse on Brownie

Day 2: Captain's Welcome Dinner (Main Menu, Dessert Menu)

Appetizer (1) Smoked Barbarie Duck Breast with Cassie Vinaigrette served with Baby Green Salad	Appetizer (2) Crabmeat Quiche with Charred Red Pepper Salsa	Soup (1) Herbed Chicken and Wonton Soup with Spring Onions
Soup (2) Creamy Asparagus Soup with Salmon Dumplings	Main Course (1) Skillet-Fried Halibut with Swiss Chard, Green Beans and Potatoes in Tomato-Cumin Sauce	Main Course (2) Sauteed Shrimp Newburg with Shellfish Cream served with Pea Pods, Carrots and Saffron Rice
Dessert (1) Chocolate Pudding Pie with Sweet-Tangy Cream	Dessert (2) Bananas Foster Flambé a la mode

Day 3: Alaskan Dinner (Main Menu, Dessert Menu)

Appetizer (1) Poached Game and Wild Mushroom Pâté with Port Wine Glaze served with Salad Bouquet	Appetizer (2) Warm Crab and Artichoke Dip with Baguette Chips seasoned with Old Bay Spice and Dijon Mustard	Soup (1) Celebrated Alaskan Seafood Soup with White Fish, Shrimp and Mussels
Soup (2) Roasted Corn and Sweet Potato Chowder	Main Course (1) Grilled Calamari Steak with Champagne Beurre Blanc served with Tiny Shrimp, Diced Tomato in Butter Sauce, Garlic-Wilted Spinach and Boiled Potatoes	Main Course (2) Surf and Turf: Seared Mignon of Beef Tenderloin and Jumbo Shrimp with Bearnaise Sauce and Sauteed New Potatoes
Dessert (1) Vanilla Crème Brûlée with Chocolate-Honey Madeleine	Dessert (2) Burned Rhubarb Napoleon	Dessert (3) Red Currant Sorbet

Day 4: Italian Dinner (Main Menu, Dessert Menu)

Appetizer (1) Herb and Sea Salt Marinated Seafood Antipasto: Shrimp, Squid and Black Mussels with Creamy Lemon Emulsion	Appetizer (2) Dry-Cured San Daniele Ham with Sweet Cantaloupe Melon	Soup (1) Pasta e Fagioli Red Bean Soup dusted with Parsley Parmesan
Soup (2) Rustic Vegetable Minestrone served with Pesto Crouton	Main Course (1) Gamberi alla Fra Diavolo: Flambéed Scampi in Hot and Fiery Marinara Sauce with Pearl Rice	Main Course (2) Pan-Fried Breaded Chicken Cutlets, Mushrooms and Fontina Melt served with Spinach Saute and Oven-Roast Potatoes
Dessert (1) Tiramisu made of Espresso, Zabaglione Cream and Bittersweet Cocoa	Dessert (2) Crespelle Cipriani: Gratinated Venetian-Style Crepes with Apple Compote Filling and Vanilla Custard	Dessert (3) Gelato allo Zabaglione
Dessert (4) Gelato al Torroncino

Day 5: Chef's Dinner (Main Menu, Dessert Menu)

Appetizer (1) Quail and Venison Saddle Terrine with Gingered Red Onion Compote and Mesclun Salad	Appetizer (2) Twice Baked Goat's Cheese Souffle with Garlic Sabayon	Soup Wild Mushroom Cream Soup with Sun-Blushed Tomatoes
Salad Boston Lettuce Tossed in Shallot Dressing	Sorbet Strawberry and Thyme Infused Lemon Sorbet decorated with Thyme Sprig	Main Course (1) Orange Roughy with Scallop Mousse, Wilted Spanich, Lobster and Cognac Cream poached in Champagne Broth and Homardine Sauce
Main Course (2) Seared Diver Scallops in Citrus Butter Sauce served with Warm Vegetable Juliennes and Red Bliss Potatoes	Dessert (1) Ménage à Trois: Chilled Mini Raspberry Panna Cotta, Tiny Gateau Opera, Honey Hazelnut Semifreddo with Nutella Twist	Dessert (2) Sugar-Free Chocolate Mint Cake

Day 6: Captain's Gala Dinner (Main Menu, Dessert Menu)

Appetizer (1) Crab, Scallop and Shrimp Salad with Duo of Caviar and Papaya Dressing	Appetizer (2) Vegetable Pâté with Baby Greens in Lemon Grass Vinaigrette	Soup (1) Chicken and Vegetables in Fortified Broth
Soup (2) Ice-Cold Peach and Mango Smoothie with Dried Apricots	Main Course (1) Broiled Lobster Tail and King Prawns with Lemon Butter, Grilled Asparagus and Rice Pilaf	Main Course (2) Baked Crepes with Roasted Pumpkin and Walnut Mascarpone in Thyme-Cream Sauce
Dessert (1) Ice Cream Bombe "Diplomate" in Chocolate Sauce	Dessert (2) Sweet Mud Pie with Calvados Sauce

Day 7: Landfall Dinner (Main Menu, Dessert Menu)

Appetizer (1) Poached Seafood and Avocado with Lime-Cilantro Vinaigrette	Appetizer (2) Creamed Chicken, Sweetbreads and Mushrooms in Puff Pastry Case	Soup (1) Philadelphia Pepper Pot Soup with Chili Dust
Soup (2) Chilled Curried Pumpkin Cream Soup	Main Course (1) Mariner Style Black Mussels in White Wine Sauce served with French Fries and Garlic Bread	Main Course (2) Roasted Tom Turkey with All the Trimmings served with Fruit Stuffing, Giblet Gravy, Cranberry Relish and Sweet Potato
Dessert (1) Semi-Frozen Cookie and Cream Parfait in Kahlua Sauce	Dessert (2) Milky Chocolate-Hazelnut Souffle with Warm Amaretto Sabayon

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