It’s a celebration of fall flavors at 150 Central Park, where Michael continues his role as Exclusive Culinary Partner of Royal Caribbean International with two new menus beginning August 25 for the upcoming three months: Pasture and Palmetto. With South Florida’s growing season at its end, the new menus aboard Oasis of the Seas will showcase The Genuine Hospitality Group’s commitment to sourcing responsible and sustainable selections of protein, all combined with the heart-warming, enriching flavors of fall. Chef will be onboard the Oasis for a week to implement with the team.
From Saturday night to Tuesday night, Pasture will be served. The name of the menu is an ode to White Oak Pastures, a farm based in Bluffton, Georgia that’s been raising grass-fed cattle for five generations. The farm focuses greatly on animal welfare and environmental sustainability, and continues to innovate with its most recent introduction of a free-range pastured poultry program and even a new restaurant on property.
Aboard at 150 Central Park, cruise-goers can sample a White Oak Pastures duck confit, with roasted turnips, bitter greens and amarini cherries. But, if you can’t make it to sea, you can also stop by Florida’s Whole Foods in Aventura, Coral Gables or South Beach to pick up selections of White Oak Pastures’ poultry for cooking at home.
Palmetto, the menu served from Wednesday night to Friday night, showcases Palmetto Creek Farms, the farms based in Avon Park, Florida raising free-range all natural Hereford pork. On the menu is a grilled Palmetto Creek pork loin with Anson Mills cheese grits, pickled onions, parsley sauce.
You can also find Michael and his approach to food with Royal Caribbean on Food & Wine’s website in “The Art of Preparation,” part of its online editorial section, “Masters Series: Lessons from the Experts,” showcasing the cruise line’s exceptional dining experiences. On one of the videos, Michael talks about our farm-to-table approach at the high seas.
Here’s a preview of the menus aboard 150 Central Park, including Royal Pairings by Eric Larkee, wine director at The Genuine Hospitality Group. Photos can be found here from Michael’s test sailing in July, while sailing the Eastern Caribbean route with the whole Schwartz crew.
Roasted with blue cheese & port reduction
Shaved with parsley & almond
Pickled with persimmon & pomegranate
Bollinger, Special Cuvée
House Made Pappardelle with roasted cippoline onion, crispy sage, toasted hazelnuts, brown butter, piave vecchio
Pinot Gris, Elk Cove
Willamette Valley, Oregon
Sautéed Pompano Meunière with whipped potato, sautéed spinach
Chardonnay, Domaine Fevre, Montmains Premier Cru, Chablis, Burgundy, France
Duck Confit with roasted turnip, bitter greens, amarini cherries
Grenache and Syrah, Perrin & Fils, Gigondas, Rhône Valley, France
Pan Roasted Filet of Beef with crispy polenta, Swiss chard, porcini Worcestershire
Cabernet Sauvignon, Caymus, Napa Valley, California
House Made Ricotta Cheesecake with lemon confit, red currants, grappa gelee
Sauvignon Blanc, Errazuriz, Late Harvest, Casablanca Valley, Chile
Roasted Fall Vegetable Salad with plumped raisins, sunflower seeds, charmoula sauce & aged goat cheese
Chardonnay, Ramey, Carneros District, California
Slow Roasted Butternut Squash Soup with toasted spiced pumpkin seeds, watercress, pumpkin seed oil
Riesling, Schloss Saarstein, Mosel, Germany
Pan Roasted Wild Salmon with Tunisian Chick Peas, yogurt sauce
Pinot Noir, Montinore, Willamette Valley, Oregon
Grilled Palmetto Creek Pork Loin with Anson mills cheese grits, pickled onions, parsley sauce
Nebbiolo, Pio Cesare, Barolo, Piedmont, Italy
Lamb 2 Ways
Roasted Loin with pistachio creme, pomegranate
Cippoline onion stuffed with ground lamb and apricots
Grenache Blend, Jean-Luc Colombo, Les Bartavelles, Châteauneuf du Pape, Rhone Valley, France
Bittersweet Chocolate Tart with roasted pears, Caramelized hazelnuts, port reduction, creme fraiche
Blandy’s, 15 year Malmsey, Madeira, Portugal