New dishes like Wild Mushroom Tart with Brittle Pie Crust, Mushroom Duxelles and Red Pepper Coulis; Falafel Fritters with Harissa Mayo, Cucumber, Mint and Capers; Spiced Potato & Green Pea Samosas with Tamarind Chutney; and Summer Berry Pudding Chantilly showcase a range of cuisines including Italian, Greek, Middle Eastern, Korean, Thai, Vietnamese, Mexican, Italian, Malaysian and more.
Power Bowls and Poke Bowls
Other menu highlights include nourishing Power Bowls and Poke Bowls, hearty pastas and noodles, light and refreshing salads and soups and decadent items like an Impossible Cheeseburger and a Peach and Blueberry Blueberry Cobbler with Cornmeal-Almond Topping.
According to Regent, luxury travelers are increasingly interested in plant-based fare. The line said that worldwide, more than nine of 10 plant-based meals are consumed by people who are not vegans.
Culinary team under Bernhard Klotz and author Christophe Berg
The new Regent selections will be integrated into the daily menus, instead of being offered on a separate menu. The new offerings were developed by the line's culinary team under the direction of Bernhard Klotz, VP food and beverage, in concert with the renowned chef, culinary instructor and author Christophe Berg.
Some examples include breakfast items like Chia Cashew Yogurt with Carrot-Hazelnut Granola, Mixed Berries and Tropical Fruits; Banana-Oatmeal Pancakes with Berries and Maple Syrup; and Avocado Toast on Rustic Farmers Bread.
Lunch selections include Sweet Potato Soup with Miso & Ginger; Vietnamese Summer Rolls with Vegetables, Grapefruit, Coconut, Boston Lettuce, Rice Paper, Roasted Peanut Dip; Tajin Spiced Hummus & Avocado Wrap with Boston Lettuce, Carrots, Cherry Tomatoes, Cucumber, Fruit Skewer; and Green Lentil Penne Pasta, Wild Mushroom Bolognese with Cashew Nuts.
Among the dinner choices are Wild Mushroom Tart with Brittle Pie Crust, Mushroom Duxelles, Red Pepper Coulis; Mulligatawny, Traditional Indian Red Lentil & Coconut Soup; and Singapore Noodles with Stir Fried Vegetables, Turmeric, Ginger, Garlic, Soy Sauce, Rice Vermicelli.
Desserts include Basil Scented Fruit Minestrone, Lemon Sorbet and Pear Williams & Rosemary Sorbet.