Princess Cruises New Culinary Selections & Caymus Winemaker Dinner

Princess Cruises is rolling out a new signature seafood restaurant. “The Catch by Rudi” is being added to four cruise ships. This is the line’s first restaurant primarily devoted to seafood. Chef Rudi is known as the foremost cruise culinary artist, with more than four decades of experience spanning the world’s best cruise lines.

The catch by Rudi replaces Bistro Sur la Mer on Enchanted Princess, Majestic Princess, Sky Princess and Discovery Princess. The star attraction on the menu will be The daily catch, made from the freshest, sustainably-sourced seafood from local ports. The menu will also include takes on seafood standards like Asian-fried calamari and lobster with garlic butter crust. The Seafood Trolley will feature fresh lobster tail, shrimp, oysters and mussels. While the menu is focused on seafood, The Catch by Rudi also includes vegetarian dishes and signature beef classics like steak frites. The meal will offer a number of surprises, from before the meal starts through the desserts that are as fanciful as they are delicious. The restaurant is priced per person or can be included with specialty dining options.

O’Malley’s, a contemporary Irish Pub is coming to Enchanted Princess. This fun-filled dining venue features Irish music, entertainment and bar food, including the O’Malley’s ribeye burger. The new pub will also offer tasting experiences, including an introduction to the history of Irish whiskey and Guinness cocktail classes.

Last but not least, a Salty Dog Cafe will be added to the Lido Deck on Enchanted Princess.

Caymus Vineyards Winemaker Dinner

The prestigious Caymus Vineyards and their Cabernet Sauvignon have become synonymous with the global wine community. They are one of the most coveted wines to share and pour around a table. Princess Cruises has now partnered with the legendary winery to offer an exclusive Caymus Vineyards Winemaker Dinner. This dinner will be available on Princess ships sailing North American itineraries by the end of April, including all Alaska voyages. It will also be offered across all ships worldwide by late May.

For $140 per person, the new Winemaker Dinner will be served in the Crown Grill specialty restaurant. It will feature a five-course menu curated to complement the tasting notes of Caymus Vineyards’ wines. The dinner, which is available for 12 guests per seating, will be offered two to three times per cruise, depending on the voyage length. Interested guests can reserve their spot once on board.

The wines paired with the multi-course menu were personally selected by Chuck Wagner, the owner and winemaker of the renowned Napa Valley’s Caymus Vineyards, and the Princess culinary team. In addition to Caymus Napa Valley Cabernet Sauvignon, the menu includes varietals from the family’s other offerings, such as Caymus-Suisun “The Walking Fool” Red Blend, Mer Soleil Reserve Chardonnay, Sea Sun Pinot Noir, and Emmolo Sparkling.

Caymus Vineyards is a hands-on family affair founded by Chuck Wagner in 1972, along with his late parents, when he was just 19 years old. After 50 harvests, he continues to make two renowned Cabernet Sauvignons—Caymus Napa Valley and Caymus Special Selection. Wagner now works alongside two of his children, Charlie and Jenny, and the family also makes diverse wines from Napa Valley, other parts of California and beyond. The family legacy and commitment to excellence continue through experimentation with farming and winemaking.

Caymus Vineyards Winemaker Dinner Menu:

• Starters: Beef carpaccio, celeriac, arugula, shaved parmesan, orange zest, balsamic glaze, or Marinated Fresh Oyster Mushrooms and Wood Ear Mushrooms green pea granita, roasted hearts of romaine lettuce, smoked citrus dressing paired with Mer Soleil Reserve Chardonnay, Santa Lucia Highlands, Calif.
• First Course: Fresh summer black truffle risotto, Parmigiano Reggiano aged 36 months paired with Caymus-Suisun “The Walking Fool” Red Blend, Suisun Valley, Calif.
• Main Course: Tournedos Rossini-prime beef tenderloin, blossom artichokes paired with Caymus Napa Valley Cabernet Sauvignon, Napa Valley, Calif., or Seared King Salmon and Giant Prawn Peruvian potatoes, baby green zucchini and lemon beurre blanc paired with Sea Sun Pinot Noir, Calif.
• Cheeses: Charcuterie and cheese selection paired with the guest’s wine of choice from the dinner.
• Dessert: Chocolate Raspberry Dream, intense dark chocolate mousse, chocolate raspberry cream, raspberry compote, chocolate sacher, or Dark Chocolate Cornflake Crisp paired with Emmolo Sparkling Wine, Calif.

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