Vibrant, crisp and bold flavors, exclusively for AquaClass guests.

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Intimately elegant, yet fresh and modern.

Clean, crisp flavors and inventive cuisine meet an extensive list of sustainable and biodynamic wines. Personalized service, inviting surroundings, and natural light are all part of the fresh and bold aesthetic of Blu.

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    Meals Served

    Breakfast, Dinner

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    Fresh ingredients

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    Dress Code

    Smart Casual

    See Details  ›
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Inside Blu

World-Class Chefs

Our crew of chefs continually raise the bar for culinary experiences, both at sea and beyond.

An Imaginative Experience

As an AquaClass® guest, you can enjoy own exclusive restaurant for breakfast and dinner. The spa-inspired cuisine at Blu is an imaginative way of preparing popular dishes without fussiness or pretense.

From Our Kitchen

Clean, crisp flavors and inventive cuisine meet an extensive list of sustainable and biodynamic wines. Personalized service, inviting surroundings, and natural light are all part of the fresh and bold aesthetic of Blu.


  • "Our Way"

  • Seasonal Melon Fruit Plate with Berries

  • Fresh Grapefruit Half

  • Blu Parfait with Granola, Low-Fat Yogurt and Blueberry Compote

  • Eclipse Parfait with Muesli, Strawberry Yogurt, Fresh Fruits and Mint

  • Daily Selection of Yogurts and Cereals

  • Sliced Vine Ripened Tomato, Cucumber, Radishes, Salami and Cottage Cheese

  • Muesli – Prepared Tableside

  • Fruit and Cheese Plate

  • Cold Cuts and Cheese Combination

  • Smoked Salmon Plate, Capers, Red Onion, Chopped Egg

Bakery & Griddle

  • Freshly Baked Danish, Croissants and Muffins

  • BLU Berry–Pecan Pancakes or Vanilla Buttermilk Pancakes, Choice of Vermont Maple Syrup, Wild Berry Compote

  • French Toast with Muddled Fresh Berries

  • Toast – Wheat, Rye, White, English Muffin, Bagel

The "Cracked" Egg

  • Two Farm Fresh Eggs, Prepared to your Liking

  • Omelet Your Way – Whole or Egg White

  • Selection of: Virginia Ham, Tomato, Spinach, Smoked Salmon, Sweet Bell Pepper, Red Onion, Scallions, Mushrooms, Cheddar Cheese, Provolone, Asparagus, Sun Dried Tomato, Parsley

  • Smoked Salmon and Asparagus Frittata

Breakfast Sides

  • Bacon, Sliced Ham, English Back Bacon, Baked Beans, Breakfast Sausage, Roasted Tomato, Sautéed Mushrooms, Steamed Tofu


  • Fresh Orange, Fresh Grapefruit

  • Cranberry – Prune – Apple

  • BLU Berry Blast – Pomegranate Juice and Wild Berry Yogurt

  • Citrus Obsession – Fresh Orange Juice, Banana, Yogurt and Soy Milk

  • Strawberry Swirl Bananas – Soy Milk and Non Fat Plain Yogurt

  • Mango Madness – Mango, Peach Purée, Passion Fruit and Yogurt


  • Grilled Tamarind Glazed Quail Cinnamon Pickled Carrots, Tabbouleh Salad

  • Chilled Seafood Napoleon Cucumber Carpaccio, Saffron Vinaigrette

  • BLU Cheese Soufflé Candied Anjou Pear and Port Wine Reduction

Soups & Salads

  • Chilled Avocado and Lemon Soup with Poached Shrimp

  • Sweet Yellow Corn Velouté Chile Oil, Cilantro and Chorizo

  • Baby Spinach Salad Roquefort Cheese, Bloomed Craisins, Toasted Pecans, Prosciutto and Black Pepper Emulsion

  • Marinated Tear Drop Tomatoes and Bocconcini Salad Basil, Argan Olive Oil and Balsamic Syrup

    Daily alternative dressing / vinaigrette

Salad Entrée

  • Grilled Salmon Filet and Endive Watercress Salad with Basil Pesto


  • Orecchiette Pasta Porcini Mushrooms, Vegetable Pistou and Basil

  • Blackened Ahi Tuna Forbidden Rice, Baby Bok Choy, Spicy Onion and White Sesame Seed Vinaigrette

  • Roasted Chicken Breast Green Lentil Blini, Wilted Spinach and Tomato-Garlic Emulsion

  • Pan Seared Filet Mignon Celery Root Purée, Green Asparagus, Cabernet Confit Shallots and Olive Oil Beef Jus

  • Daily Vegetable Baby Poached Vegetables and Lemon Oil

Classic Favorites

  • Broiled Atlantic Salmon Filet

  • Roasted Airline Chicken Breast

  • Grilled New York Strip

Your Somelier Recommends

  • White: Condrieu, M. Chapoutier "Invitare"Rhône Valley

  • Red: Pinot Noir, Byron, Santa Maria Valley

By The Glass

  • White: Pouilly Fuissé, Roux Père et Fils, Burgundy

  • Red: Château Castera, Supérieur, Médoc


  • Single Espresso

  • Double Espresso

  • Espresso Macchiato

  • Cappuccino

  • Caffé Americano

  • Caffé Mocha

  • White Chocolate Mocha

  • Caramel Macchiato

Late Harvest & Fortified Wines

  • Barton & Guestier, Sauternes, France 2007 (750ml)

  • Château Coutet, Barsac, France 2004 (750ml)

  • Far Niente, Dolce, Napa Valley, California 2005 (375ml)

  • Château Y'quem, Sauternes, France (375ml)


  • We are proud to present our Chef Patissier's fabulous Dessert Menu

  • Gingersnap Basket with Fresh Strawberries and Mint Diplomat

  • Coconut Crème Brûlée, Roasted Pineapple and Curry Meringue

  • No Sugar Added Guava Ice Parfait with Exotic Fruits

  • Ice Cream Vanilla, Chocolate, Rum-Raisin or Cherry-Brandy

  • Guava Sorbet

  • Plain Low Fat Frozen Yogurt

  • Low Fat Frozen Yogurt Vanilla Lychee

  • No Sugar Added Vanilla Ice Cream


  • Baileys Irish Cream

  • B&B

  • Drambuie

  • Frangelico

  • Sambuca

  • Grand Marnier

  • Extase XO

  • Patron XO Café

Insider Tips

  • Exclusively for AquaClass guests.
  • Dinner menu changes daily.
  • Blu features open seating and reservations are not required.
  • Suite guests welcome upon availability.
  • Don't miss the muesli and delicious smoothies.
  • Blu offers flexible dining between 6:00 PM - 9:30 PM every evening, so you're free to dine whenever you choose during those hours.
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