Regent Seven Seas Cruises Sophisticated Steakhouse Prime 7 Celebrates One-Year Anniversary

Fort Lauderdale - June 21, 2010 - When cruising the world in six-star splendor, guests can dine on dry-aged Prime beef and Maine lobster with all the traditional sides at Prime 7, a classic American steakhouse that opened last year aboard the ships of Regent Seven Seas Cruises as part of a multi-million-dollar fleet enhancement program.

Regent Seven Seas Cruises operates a fleet of perennially praised and elegantly appointed, all-suite ships that visit more than 300 global destinations on seven- to 119-night voyages. The brand is the world’s only cruise line that includes award-winning service, acclaimed cuisine, premium spirits and fine wine, gratuities and sightseeing excursions in every port for the ultimate “ultra-luxury” vacation.

Prime 7 replaced Latitudes, a Pan-Asian restaurant, on Seven Seas Voyager and Seven Seas Mariner and was an additional dining option added to Seven Seas Navigator. The restaurant’s sophisticated décor features a rich palette of green and gold, with supple leather armchairs, a granite entry foyer and burnished wood accents.

“As lovely a venue as Prime 7 is, it’s the cuisine that shines,” stated Mark Conroy, the cruise line’s president. “Over the past year our guests have consistently raved about the new restaurant. In fact, many have told us that it rivals or surpasses the finest steakhouses ashore.”

Singular Starters and Sides Complement Classic Cuts
Guests can select from seven tempting appetizers, including such favorites as Oysters Rockefeller and Jumbo Shrimp Cocktail, as well as inventive delicacies like Foie Gras Slider with Rhubarb Chutney and Three-Steak Tartare, featuring classic, veal and Asian-spiced.

For the next course, it’s French Onion Soup Gratinée or Clam Chowder or one of four salads that include Sea Salt Roasted Red Beets, Chop House, Beefsteak Tomato and Red Onion and Caesar, prepared tableside.

The steaks at Prime 7 are USDA Prime that has been dry-aged a minimum of 28 days. Cuts available include 12-ounce New York Strip, 18-ounce Bone-in Rib Steak, Filet Mignon (6 or 10 ounces), Prime Rib, American Wagyu Chopped Steak and a 36-ounce Porterhouse, which is carved tableside.

Carnivores can also choose New Zealand Double-cut Lamb Chops (10 ounces), Center-cut Milk-fed Veal Rib Chop (16 ounces), Double-cut Kurobuta Berkshire Pork Chop (14 ounces) or Oven-roasted Half Chicken – the restaurant’s pork and poultry are all-natural and hormone-free.

Seafood lovers need not despair; selections include Day Boat Specials (fresh catch), Alaskan King Crab Legs and Whole Maine Lobster – the server happily removes the meat and discards the shell. Salad Monte Cristo, made with lobster, is a lighter option.

For the best of both worlds, the Prime 7 signature Surf and Turf pairs a 6-ounce filet mignon with either a Canadian cold-water lobster tail or Alaskan king crab legs.

There are 12 mouth-watering side dishes to complement the main courses. These include steakhouse staples like onion rings, steamed asparagus and broccoli, sautÉed wild mushrooms, creamed spinach, string beans, twice-baked potato, plus Truffle Fries, SautÉed Fingerling Potatoes Lyonnaise, Sweet Corn Casserole, Cheddar Yukon Gold Mash and Vegetable Rice.

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