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Classic French dishes—with a contemporary twist—serve as the inspiration for Murano's menu. Enjoy nouveau cuisine with old-world charm, as we prepare some of our signature dishes tableside while you watch.
French Continental
Cover Charge Applies
Our crew of chefs continually raise the bar for culinary experiences, both at sea and beyond.
Impeccable service, classic design, world-class cuisine, and comfortable sophistication are the distinguishing features of Murano. Experience tableside lobster presentation, an expansive selection of artisanal cheeses from around the world, and our extensive American and French wine lists.
Classic French dishes serve as the inspiration for Murano's menu; a unique contemporary twist here and there adds an element of surprise. The goal is the perfect marriage of flavors, artfully presented. We especially love to prepare some dishes tableside as you watch
All menus are subject to change
AMOUSE DE JOURE
Lobster Escargot
Lobster & Escargot Fritters, Parsley Butter, Garlic Brioche
APPETIZER
Cold Smoked Atlantic Salmon
Herbed Cream Cheese, Salmon Caviar, Frisée
Joseph Drouhin Chablis Premier, Cru, France
Beef Tartare
Black Pepper Vinaigrette & Crispy Potato Chips
Antinori Sangiovese/Cabernet, “Villa Antinori”, Tuscany, Italy
SOUP OR SALAD
Quail & Beetroot Salad
Caramelized Goat Cheese
Ponzi Pinot Noir, Oregon, USA
Creamy Maine Lobster Bisque
Cognac Cream
Louis Jadot, Meursault, Burgundy, France
MAIN COURSE
Blackened Ahi Tuna
Bok Choy, Forbidden Rice
Far Niente Chardonnay, Napa Valley, California, USA
Roasted Colorado Rack of Lamb
Potato Puree, Heirloom Carrots, Broccoli, Lamb Jus
Peju Cabernet Sauvignon, Napa Valley, California, USA
DESSERT
Tuscan Panna Cotta
Almond Tuile, Toffee Sauce
Oremus Late Harvest Furmint, Tokaj, Hungary
Floating Island
Chocolate Cream Sauce
Inniskillin Vidal Ice Wine, Niagara Peninsula, Canada
COURSE ONE
Creamy Maine Lobster Bisque
Leek and Shallot Flan, Cognac Cream, Crispy Sweet Yellow Corn Beignet
Louis Jadot, Pouilly-Fuissé, Burgundy, France
Smoked Salmon & Peekytoe Crab Parfait
Layered with Avocado, Salmon Caviar, Crème Fraîche, Petite Greens
Elk Cove, Pinot Gris, Willamette Valley, Oregon
COURSE TWO
Porcini & Morel Risotto
Vegetable Paysanne, Truffle Foam, Chervil, Garlic Chips
Vietti ‘Tre Vigne’, Barbera d’Asti, Piedmont, Italy
Young Spinach & Frisée Salad
Shallot-Truffle Vinaigrette, Sunnyside Egg, Pork Rillettes & Brioche Croûtons
Château D’Esclans, Rosé, D’Esclans, Provence, France
COURSE THREE
Phyllo Baked Anjou Pear
Roquefort Cheese, Lollo Rosso Lettuce, Spice Coated Pecans, Port Wine Reduction
Barton & Guestier, Sauternes, Bordeaux, France
Pork Belly
Parsnip Purée, Caramelized Apples, Calvados Jus
Selbach-Oster, Spätlese Riesling, Mosel, Germany
TROU NORMAND
Green Apple Sorbet & Calvados
COURSE FOUR
Five-Spice Crusted Cervena Venison Loin
Celery Root Fondant, Wilted Spinach, Red Cabbage Marmalade, Lingonberry Sauce
Nyers, Del Barba Vineyards, Zinfandel, Contra Costa County, California
Potato-Laced French Turbot
Fennel Purée, Bok Choy, Citrus Emulsion
Michel Redde, Sancerre, ‘Les Tuilières’, Loire, France
DESSERT
Valrhona Cocoa Cake
Salted Caramel & White Coffee Ice Cream
Cossart Gordon, Bual, 5 year old, Madeira, Portugal
Grand Marnier Soufflé
Crème Anglaise á la Gousse Tahitienne
Peller Estates, Vidal Blanc, Ice Wine, Niagara Peninsula, Canada
STARTERS
Creamy Maine Lobster Bisque
Leek and Shallot Flan, Cognac Cream, Crispy Sweet Yellow Corn Beignets
Wild Forest Mushroom Cappuccino
Crème Fraîche & Fine Herbs
Phyllo Baked Anjou Pear
Roquefort Cheese, Lollo Rosso Lettuce, Spice Coated Pecans, Port Wine Reduction
Young Spinach & Frisée Salad
Shallot-Truffle Vinaigrette, Sunnyside Egg, Pork Rillettes & Brioche Croûtons
Warm Goat Cheese Soufflé
Smoked Tomato Coulis, Parmesan Cream, Basil Pesto
Smoked Salmon & Peekytoe Crab Parfait
Layered with Avocado, Salmon Caviar, Crème Fraîche, Petite Greens
Porcini & Morel Risotto
Vegetable Paysanne, Truffle Foam, Chervil, Garlic Chips
Diver Scallop Wellington
Baked in Puff Pastry; Black Truffle Emulsion, Spinach Fondue
Pork Belly
Parsnip Purée, Caramelized Apples, Calvados Jus
Heirloom Tomato & Buffalo Mozzarella Salad
Granny Smith Apple, Cantaloupe, Micro Basil & White Balsamic Emulsion
CAVIAR
Golden Osetra or Sevruga Caviar with Traditional Condiments and Buckwheat Blinis
ENTRÉES
Dover Sole Véronique
Pan Seared Golden Brown; à la Véronique with Green Grapes au Beurre Noisette
Châteaubriand for Two
Fricassée of Baby Vegetables, Béarnaise & Cabernet Sauce
Potato-Laced French Turbot
Fennel Purée, Bok Choy, Citrus Emulsion
Murano Lobster
Cognac Flambéed Warm Water Lobster Tail, Fresh Basil, Applewood Smoked Bacon, Dijon-Cream
Seared Milk-Fed Veal Tenderloin
Butternut Squash, Brussel Sprouts, Morel Mushrooms, Thyme Jus
Loup De Mer
Grilled Mediterranean Sea Bass, Red Pepper Melange, Crispy Eggplant, Balsamic Syrup, Sauce Niçoise
Muscovy Duck Breast
Crispy Spiced Duck Leg Confit, Herbed French Toast, Raisin-Apple Compote
Herb Crusted Lamb Rack
Pea Purée, Tomato Confit, Baby Carrots, Spice Meatball, Garlic Jus
Five-Spice Crusted Cervena Venison Loin
Celery Root Fondant, Wilted Spinach, Red Cabbage Marmalade, Lingonberry Sauce
CHEESE COURSE
A Fine Selection of Artisan Cheeses served with Pain de Campagne & Dry Fruits