REGENT’S $20M MAKEOVER

Among the additions are Prime 7, a fine steakhouse grill restaurant that replaces the former Latitudes (which served Indochine cuisine), along with a new galley to service the additional dining option.

With no additional surcharge, Prime 7 uses only the finest USDA beef, from Midwest Black Angus cattle that is dry-aged for a minimum of 28 days.


PRIME DINING

Prime 7 features an array of avant-garde appetisers such as a trio of steak tartares and foie gras sliders with rhubarb chutney along with traditional favorites that include oysters Rockefeller and jumbo lump crab cake.

The stars of the evening, however, are the main courses with eight Prime, dry-aged steaks to choose from, plus an enticing selection of lamb, pork, poultry and seafood specialties. Mouthwatering choices include:

A 32oz Porterhouse, carved tableside
18oz ‘Cote de Boeuf’ bone-in rib steak
12oz New York strip, slow-roasted prime rib
6 and 10oz Filet Mignon
Signature Surf & Turf – 6oz filet mignon with Canadian cold water lobster or Alaskan king crab legs.


RSSC president Mark Conroy insisted: “We are very excited about our new restaurant concept. Based on feedback from our loyal past customers, Prime 7 will prove an extremely popular venue aboard both ships as it provides cuisine with universal appeal in a beautiful, intimate setting to create a very special luxury dining experience for our guests.”

A glamorous, contemporary interpretation of a classic steakhouse, Prime 7 features a fresh, distinctive d