Delicious Steaks at Chops Grille served on the high seas / voyages

Chops Grille is a guest favorite, the perfect place to celebrate a special occasion or simply be treated to a fantastic dinner. Enjoy juicy steaks, fresh seafood, hearty side dishes and delicious desserts in an elegant atmosphere. From filet mignon to mesquite-grilled salmon, Chops Grille offers much more than simple meat and potatoes.

We suggest smart casual attire in Chops Grille - jackets for men, dresses or pantsuits for women. On formal evenings onboard, formal attire is also appropriate in the restaurant; which includes suits and ties or tuxedos for men and cocktail dresses for women.

Dinner is served daily from 6:00 p.m.to 10:00 p.m.

All guests over the age of 13 are welcome, you may dine with children under 13 years of age before 7:00 PM. All guests under 18 years of age must be accompanied by a parent or guardian. Reservations are recommended; please allow two hours for dining. You can begin the reservation process now or once onboard througth RCTV* in your stateroom or call the restaurant directly. Telephone numbers can be found in your stateroom. Cancellations with less than 24 hours notice will be charged a minimum of $10 USD.

As of May 21, 2013 a nominal fee of $30 USD applies per dining guest, including gratuities. Specialty beverages, beer, wine and soda are offered at current bar menu prices.

Shrimp Cocktail
With traditional American cocktail sauce

Dungeness Crab and Shrimp Cake
Rémoulade sauce

Beef Tenderloin and Eggplant Tower

Asian-inspired appetizer served with fragrant cilantro-lime and garlic dressing

Lobster Carpaccio
With lemon oil and micro greens

Star Anise Cured Fish Trio
Slices of tuna, salmon and halibut with chili-soy drizzle

Roasted Portabella Caps
On a grilled ciabatta and olive tapenade, finished with arugula and
Parmesan shavings

Cheese n’ Onion Soup
Topped with Gruyère cheese

Forest Mushroom Soup
Scented with white truffle oil

Not So Traditional Caesar Salad
Romaine hearts, garlic croutons and chive-Caesar dressing

Beefsteak Tomato and Purple Onions
Sprinkled with blue cheese crumbles

Chops Signature Salad
Caramelized baby beetroots, bacon chips, assorted lettuces, tomatoes
and red wine vinaigrette

ENTRÉES
ALASKAN HALIBUT
Baked in cedar

HERB-CRUSTED JUMBO SHRIMP
Asparagus, grape tomatoes and a
lime-crab beurre blanc

FILET MIGNON
10 ounces of a thick and flavorful cut
from the tenderloin

PETIT FILET MIGNON
7 ounces of a thick and flavorful cut
from the tenderloin

BROILED VEAL CHOP
10 ounces, served on the bone

ROASTED RACK OF LAMB
10 ounces rack of lamb, with sweet pea
purée and Merlot reduction

BEEF RIB EYE
16 ounces of aged beef, broiled
and served on the bone

BONELESS BEEF SHORT RIB
Slowly braised in rich Burgundy-veal
sauce

FREE-RANGE CHICKEN BREAST

NEW YORK STRIP STEAK Filled with ricotta and sautéed leeks
12 ounces of an all time favorite

Rock Salt Baked Idaho Potato

Double Whipped Mashed Potato

Roasted Potatoes with Prosciutto
and Parmesan

Sautéed Broccolini

Crimini Mushrooms and Leeks

Baby Bok Choy and Shiitake

Mushrooms in Oyster Sauce

Steamed Asparagus

Fried Onion Rings

Succotash
Lima beans, sweet corn, red and green
bell peppers and onions, lightly creamed

SAUCES
SIDES AND VEGETABLES
Classic Béarnaise ◊ Green Peppercorn Sauce ◊ Chimichurri Sauce ◊ Cabernet Reduction