Cruise EatsSample menu published by Cunard, dated April 2026.
What’s served changes by ship and sailing, so treat it as a guide to the kind of dishes you’ll find. Lunch menu; Cunard doesn't publish the dinner menu. The menu carries no date, so the date is from the PDF file.
See Cunard’s original menu.
Fresh and chilled
Caviar
Oscietra or Beluga, with chips, crème fraîche and blinis
Oysters
Dorset oysters on the half shell with mignonette and lemon
Appetisers
Verandah’s Jumbo Lump Crab Cakes
With a Cajun tartare sauce
Steak Tartare
Raw chopped beef on Wagyu-dripping toast with egg yolk
Caesar Salad
Made at the table; smoked salmon optional
Boston-Style Clam Chowder
Creamy clam soup with smoked-bacon crackers
Grilled Asparagus
With a crispy poached egg and smoked hollandaise
Mains
Signature Bone-In Porterhouse
27 oz of dry-aged British beef, for two to share
Aberdeen Black
10 oz grain-fed Australian sirloin
Dover Sole
Cooked in brown butter or simply grilled
Cauliflower Steak
Vegetarian; with chimichurri and smoked almonds
House-Smoked Irish Short Rib
Slow-smoked beef rib with a coffee and almond crumb
Sides
Creamed spinach
With roasted shallots
Beer-battered onion rings
Triple-cooked chips
Truffle and cheese optional
Yukon Gold mash
Desserts
Sherry Trifle
Classic English trifle with sherry
New York-style Baked Vanilla Cheesecake
‘Your’ Rum Baba
Rum-soaked sponge; you pick the rum at the table
Rate dishes at the table and keep a log of what you loved, so you know what to order next time. Members also get a one-line, plain-English description of every dish.