I have owned several 4 star restaurants, but 150 Central Park is one of the finest I have ever eaten in. Albeit, you have to purchase a 7 night cruise on the most fabulous ship on the sea to get that $35. per person price, (gratuity included) but Oasis of the Seas by Royal Caribbean is worth every penny. 150 Central Park is their signature restaurant and they have done a fine job with it.
The week I was onboard, there were two alternating menus at this venue which is right in the middle of “Central Park” one of their seven themed neighborhoods. Twelve hundred trees and plants coexist in sailing splendor on these winding paths. You could select the day/menu you wanted to enjoy by looking at the entrance marquee.
Here is the menu we choose, created by Chef Kerriann Von Raesfeld who is the first woman to win the honor of ‘Best Young Cook in the World’ at the 2008 WACS Congress. When a course says “Scallop” it is exactly that, one perfect scallop!
CREAM OF SUNCHOKE
Parmesan Froth and Fresh Chive
SEARED SEA SCALLOP
Citrus Potato Puree, Sauteed Spinach, Crispy Bacon, Veal Reduction, Herbed Citrus
TRIO OF BEET SALAD
Pickled, Roasted and Chilled Arugula, Goat Cheese, Candy Walnut Dust
CUBE OF HALIBUT
Red Onkion, Fennel Confit, Butter Pastry, Spiced Mandarin Emulsion
WAGYU STRIP STEAK
Celery Root Cream, Shitake Bacon, Demi Glace, Chive Oil
BANANA SPLIT
Roasted Banana Ice Cream, White Chocolate Banana Crepe, Tipsy Cherries, Pineapple Bubbles
Although we graciously asked the waiter to delete the tipsey cherries from our dessert, it did not seem like there was one element missing from this dinner.
Drinks of all types are not included. For two glasses of wine and two sodas, the tab was an additional $62.00. Maybe it seemed pricey because the last wine I drank was $1.49 a gallon! The decor is equisite and was designed for intimate romantic dining, not for the large groups I like to party with. Make your reservation before you get onboard and you won’t be disappointed.
The alternate menu which I look forward to savoring:
BUTTERNUT SQUASH SOUP
Cinnamon Crouton
TOMATO TART TARTAN
Goat Cheese Mousse, Melted Onions, Puff Pastry, Basil Pesto, Chive Oil
GNOCCHI WITH CHANTERELLES
Candied Bacon, Veal Butter adn Marsala Foam
HORSERADISH CRUSTED SALMON
Parsnip Puree, Dilled Cucumber, Sweet Mustard Sauce, Crispy Dill
BRAISED BEEF SHORT RIB
Boursin Potato Puree, Root Vegetables, Parsnip Chip
SCHARFFEN BERGER CHOCOLATE PATE
Butter Cookie, Blonde Liquid Caramel, Fleur De Sel, Port Sorbet
I am always happy to be living life to the fullest, but know it’s because I have been blessed with divine intervention. I don’t drink or eat alcohol and always ask to have it eliminated or substituted from my food. I don’t know how many teaspoons of port sorbet will get me thinking I can have more, but I don’t want to find out. I hope you feel the same!
See you in October!