Murano Restaurant
A nouveau take on classic French cuisine.
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.
Meals Served
Dinner
Cuisine
French Continental
Dress Code
Smart Casual
See Details ›Cost
Cover Charge Applies
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
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
Golden Osetra or Sevruga Caviar with Traditional Condiments and Buckwheat Blinis
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
A Fine Selection of Artisan Cheeses served with Pain de Campagne and Dry Fruits
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 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