Murano

A nouveau take on classic French cuisine.


Luxury without pretense.

Classic French dishes—with a contemporary twist—serve as the inspiration for Murano's menu. Enjoy nouveau cuisine with old-world charm, as we prepare some of our signature dishes tableside while you watch.

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    Meals Served

    Dinner

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    Cuisine

    French Continental

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    Dress Code

    Smart Casual

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    Cost

    Cover Charge Applies

inside Murano

World-Class Chefs

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

A contemporary take on classic French cuisine.

Impeccable service, classic design, world-class cuisine, and comfortable sophistication are the distinguishing features of Murano. Experience tableside lobster presentation, an expansive selection of artisanal cheeses from around the world, and our extensive American and French wine lists.

From Our Kitchen

Classic French dishes serve as the inspiration for Murano's menu; a unique contemporary twist here and there adds an element of surprise. The goal is the perfect marriage of flavors, artfully presented. We especially love to prepare some dishes tableside as you watch


Insider Tips

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  • Experience our Five Senses Menu: six courses are presented in a tasting menu, perfectly paired with wine, designed to stimulate all your senses.
  • Enjoy the artisanal cheeses perfectly paired with port wine.
  • Dine on custom Rosenthal dinnerware and Riedel® crystal.
  • Your sommelier will guide you through the wine list in the private cellar.
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Starters

  • Creamy Maine Lobster Bisque Leek and Shallot Flan, Cognac Cream, Crispy Sweet Yellow Corn Beignets

  • Wild Forest Mushroom Cappuccino Crème Fraîche, Fine Herbs

  • Phyllo Baked Anjou Pear with Roquefort Cheese Lollo Rosso Lettuce, Spice Coated Pecans, Port Wine Reduction

  • Young Spinach & Frisée Salad Shallot-Truffle Vinaigrette, Sunnyside Egg, Pork Rillettes & Brioche Croûtons

  • Warm Goat Cheese Soufflé Smoked Tomato Coulis, Parmesan Cream, Basil Pesto

  • Smoked Salmon & Peekytoe Crab Parfait Layered with Avocado, Salmon Caviar, Crème Fraîche, Petite Greens

  • Porcini & Morel Risotto Vegetable Paysanne, Truffle Foam, Chervil, Garlic Chips

  • Diver Scallop Wellington Style Baked in Puff Pastry; Black Truffle Emulsion, Spinach Fondue

  • Pork Belly Parsnip Purée, Caramelized Apples, Calvados Jus

  • Heirloom Tomato & Buffalo Mozzarella Salad Granny Smith Apple, Cantaloupe Micro Basil & White Balsamic Emulsion

Caviar

  • Golden Osetra or Sevruga Caviar with Traditional Condiments and Buckwheat Blinis.

Entrée

  • Dover Sole Véronique Pan Seared Golden Brown; à la Véronique with Green Grapes au Beurre Noisette

  • Châteaubriand for Two* Fricassée of Baby Vegetables, Béarnaise & Cabernet Sauce

  • Potato-Laced French Turbot* Fennel Purée, Bok Choy, Citrus Emulsion

  • Murano Lobster Cognac Flambéed Warm Water Lobster Tail, Fresh Basil, Applewood Smoked Bacon, Dijon-Cream

  • Seared Milk-Fed Veal Tenderloin* Butternut Squash, Brussel Sprouts, Morel Mushrooms, Thyme Jus

  • Loup De Mer Grilled Mediterranean Sea Bass, Red Pepper Melange, Crispy Eggplant, Balsamic Syrup, Sauce Niçoise

  • Muscovy Duck Breast Crispy Spiced Duck Leg Confit, Herbed French Toast, Raisin-Apple Compote

  • Herb Crusted Lamb Rack Pea Purée, Tomato Confit, Baby Carrots, Spice Meatball, Garlic Jus

  • Five-Spice Crusted Cervena Venison Loin Celery Root Fondant, Wilted Spinach, Red Cabbage Marmalade, Lingonberry Sauce

  • *Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increase your risk of food-borne illness, especially if you have certain medical conditions

Cheese Course

  • A Fine Selection of Artisan Cheeses served with Pain de Campagne and Dry Fruits

Desserts

  • Valrhona Cocoa Cake Caramel and White Coffee Ice Cream

  • Dolce, Far Niente, Napa Valley

  • Grand Marnier Soufflé Crème Anglaise á la Gousse Tahitienne

  • Oremus Noble Late Harvest, Tokaji

Five Senses

  • Five senses Gastronomic and Vineyard Tour

  • Course One Creamy Maine Lobster Bisque Leek and Shallot Flan, Cognac Cream, Crispy Sweet Yellow Corn Beignet

  • Newton Unfiltered Chardonnay 2010, Napa Valley

  • Smoked Salmon & Peekytoe Crab Parfait Layered with Avocado, Salmon Caviar, Crème Fraîche, Petite Greens

  • the NED Sauvignon Blanc 2011, Waihopai River, Marlborough

  • Course Two Porcini & Morel Risotto Vegetable Paysanne, Truffle Foam, Chervil, Garlic Chips

  • Michel Picard Pommard 1er cru Clos Micot 2009, Côte de Nuits

  • Young Spinach & Frisée Salad Shallot-Truffle Vinaigrette, Sunnyside Egg*, Pork Rillettes & Brioche Croûtons

  • Château D’Esclans Rosé D’Esclans 2010, Provence

  • Course Three Phyllo Baked Anjou Pear with Roquefort Cheese Lollo Rosso Lettuce, Spice Coated Pecans, Port Wine Reduction

  • Domaine Bourillon Dorléans Vouvray Moelleux 2010 Loire Valley

  • Pork Belly Parsnip Purée, Caramelized Apples, Calvados Jus

  • Selbach-Oster, Spätlese Riesling, Mosel, Germany

  • Trou Normand Green Apple Sorbet & Calvados

  • Course Four Five-Spice Crusted Cervena Venison Loin Celery Root Fondant, Wilted Spinach, Red Cabbage Marmalade & Lingonberry Sauce

  • Hartford Court Zinfandel 2009, Russian River Valley, Sonoma

  • Potato-Laced French Turbot Fennel Purée, Bok Choy, Citrus Emulsion L. Hiedler Gruner Veltliner Loess 2011, Kamptal

  • Desserts Valrhona Cocoa Cake Salted Caramel and White Coffee Ice Cream

  • Dolce, Far Niente, Napa Valley, California

  • Grand Marnier Soufflé Crème Anglaise á la Gousse Tahitienne

  • Oremus Noble Late Harvest, Tokaji

  • Food and Wine Pairing Fee Eighty Nine Dollars All Inclusive