Recognizing the growing demand for vegan cuisine, Atlas Ocean Voyages has curated a menu that celebrates the abundance and flavors of plant-based ingredients. From gourmet appetizers to main courses and indulgent desserts, the vegan menu showcases a fusion of international flavors and innovative culinary techniques and is available on all three of the line’s expedition ships.
” Our new vegan menu, delivers yet another unique culinary experience for our guests’ evolving preferences and dietary needs,” said James Rodriguez, the company’s president and CEO. “Our team of talented chefs has carefully crafted each dish to showcase the creativity and diversity of vegan cuisine, ensuring an exceptional dining experience for our vegan travelers.” The dishes are artfully presented, using locally sourced, sustainable ingredients wherever possible, further reflecting the company’s commitment to environmental responsibility, he added.
New dishes include Fresh Beets Niçoise Salad, featuring beets, crisp green beans, juicy tomatoes, briny capers, and tender potatoes. Or a rich and savory Mushroom Stroganoff, served with a whiskey sauce, gherkins, and briny capers, accompanied by fluffy basmati rice. Or the Oyster Mushroom Ceviche combines pickled raw oyster mushrooms, citrus juice, cilantro cress, chili peppers, red onions, corn kernels, and a sweet potato purée. The Ensalada de Brotes boasts a refreshing combination of sprouts, hearts of palm, tomatoes, avocado and a chili pepper vinaigrette. Dessert options are highlighted with the Woodland Wonder Cacao Confection.
Complementing the new menu is a dedicated vegan breakfast corner featuring vegan croissants, Danish pastries, hummus, and more. Lunch features a selection that changes daily, and a plant-based Vegan Steak is available at 7Aft Grill for dinner. The all-day menu in Paula’s Pantry includes a Vegan Muesli Power Bar, and the 24-hour room-service menu features Botanically Inspired BBQ Chicken Pizza and The Impossible Delight burger to round out the offering.
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