- Canape
- Cold appetizers
- Sandwiches
- Salads
- Sauses for cold apperetizers and salads
- Hot appetizers
- First course
- Second courses / Fish
- Second courses / Meat
- Second courses / Grilled Meat
- Second courses / Cutlets
- Second courses / Sauces
- Garnish
- Egg dishes
- Bakery
- Pizza
- Lean menu
- Homemade pickles
- Dishes for children
- Deserts
- Fruits, berries, nuts
- Beverages
- Crew breakfast
- Low-fat crew breakfast
- Vegetarian crew breakfast
- Crew lunch
- Low-fat crew lunch
- Vegetarian crew lunch
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Veal carpaccio 220 g.
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Burrata cheese with Sudanese pepper 125/60 g.
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Crudites 400 g.
carrots, cherry tomatoes, celery, peppers, cucumber, gree, sauce
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Tuna tartar with truffle 185 g.
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Norwegian salmon tartar with red caviar 185 g.
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Tiger shrimps carpaccio 240 g.
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Herring with potatoes 220 g.
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Red tuna carpaccio with truffle 170 g.
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Norwegian salmon carpaccio 170 g.
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Cheese platter 200 g.
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Assorted meat 300 g.
Italian sausage
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Fish plate 250 g.
halibut, salmon, eel, marlin, salad Hiyashivakame