Enchanted Garden

• Menu With Food Pictures

• Extra Menu With Food Pictures

• Deck 2 MID on Dream and Fantasy

• Themed after Arboretum in Versailles with white trellises and fountains

• Lighting changes from day to night and makes you feel like you are in a garden

• Serves breakfast and lunch also

• Market fresh items (seafood)

• I would consider this a bit fancier than the buffet options on the ship but I would describe the food as not too adventurous

• Enchanted Garden is a whimsical, casual restaurant inspired by the gardens of Versailles that features a dining environment that transforms from day to night.

• Enchanted Garden emulates an elegant conservatory in the rolling hills of France. There are white trellises, spring-green arches and original artwork depicting lush landscapes. Custom glass “flower” light fixtures are above. Light posts line the restaurant’s center promenade. A terrace fountain with cascading water rises seven feet tall, with a fanciful cherub Mickey Mouse statue at its pinnacle.

• At breakfast and lunch, the restaurant is bright with the light of a blue-sky day. In the evening, the illuminated ceiling transitions into a nighttime constellation of twinkling stars. The light-fixture flowers “bloom” and become infused with color, wall sconces open to become beautiful folding fans and the centerpiece fountain is basked in shimmering light.

• The cuisine matches the crisp and airy feel of the restaurant with a seasonal menu featuring market-fresh ingredients. Breakfast and lunch are served buffet-style and dinner is a full-service, plated affair with specialties such as slow-roasted prime rib, pan-seared sea bass, oven-baked salmon and roasted wild boar tenderloin. A scrumptious selection of desserts includes a selection of gelatos during the day and a Grand Marnier soufflé, Tahitian vanilla crème brûlèe and no-sugar-added mango cheesecake for dinner.

Menu Offerings

• Bread Service

  • Multigrain and Country Currant Rolls with Chickpea-Garlic Purée

• Appetizers

  • Cucumber Garden Roll filled with Julienne of Carrots, Bell Peppers and Zucchini, with Cilantro and dressed with White Shoyu and Lemon Dressing

  • Ahi Tuna and Avocado Tower with Crispy Noodles and Wasabi Dressing

  • North Atlantic Lobster Ravioli with Roasted Garlic and Sweet Basil in a Tomato Broth

  • Applewood-Smoked Bacon Wild Mushroom Tart with creamy Leeks

• Salads

  • Spinach and Raspberry Salad Baby Spinach tossed with fresh Raspberries, Toasted Pine Nuts, crumbled Gorgonzola, and a Raspberry Vinaigrette

  • Romaine Wedge fresh crisp Romaine topped with a creamy Romano Dressing and homemade Spiced Croutons

• Soups

  • Heirloom Tomato Soup with Sour Cream, Croutons and Basil

  • Cream of Green Asparagus with Crabmeat and Asparagus Tips

• Main Course

  • Caramelized Sea Scallops with Roasted Asparagus, Sun-dried Tomato Couscous, Caramelized Leeks, and Red Wine Veal Jus

  • Pan-Seared Sea Bass with Fava Bean and Pea Risotto, sliced Fennel and a Dill-Chive Riesling Wine Sauce

  • Marjoram-Scented Roast Chicken served with Baked Crushed Sweet Potatoes, Buttered Baby Spinach and a Thyme Red Wine Chicken Jus

  • Seared Pork Tenderloin Medallions with Roasted Potatoes, Collard Greens and a Morel Cognac Sour Cream Sauce

  • Slow-Roasted Prime Rib carved and served with Thyme-roasted Vegetables, Double-Baked Potato, Natural Jus, and Horseradish

• Vegetarian

  • Cucumber Garden Roll filled with Julienne of Carrots, Bell Peppers and Zucchini, flavored with Cilantro and dressed with White Shoyu and Lemon Dressing

  • Spinach and Raspberry Salad Baby Spinach tossed with fresh Raspberries, Toasted Pine Nuts, crumbled Gorgonzola, and a Raspberry Vinaigrette

  • Heirloom Tomato Soup with Sour Cream, Croutons and Basil

  • Pearl-Barley Cakes with Shallots, Leeks, and Rosemary over Sautéed Julienne of Carrots, Celeriac and Leeks with a Light Saffron Broth

  • Glazed Portobello Mushrooms with Brown Lentil and Parsley Sauce and Sun-dried Tomato Cream

• Lighter Note Offerings

  • Harissa Lamb Salad Roasted Harissa marinated Lamb medium with Couscous Tabbouleh, Organic Field Greens, Marinated Eggplant, and Tzatziki

  • Grilled Grain-fed Sirloin Steak

  • Slow Roasted Breast of Chicken

  • Oven Baked Fillet of Salmon

  • The above three entrées are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

• Desserts

  • Warm Sticky Date Pudding served with Butterscotch Sauce. Vanilla Ice Cream, and Phyllo Crunch

  • Chocolate Garden Torte with Coffee Crème and Caramel Soil

  • Orange Almond Cake with Vanilla Yogurt, Panna Cotta and Raspberry Coulis

  • Chocolate Brownie Sundae Peanut Butter Brownie Bites with Rich Chocolate Ice Cream, Whipped Cream and Chocolate Fudge Sauce

• Signature Dessert

  • Southern Style Pecan Tart with Caramel Sauce

• No Sugar Added Dessert

  • Lemon Raspberry Mousse Bombe Citrus Lemon Mousse embedded with fresh Raspberries