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Princess Cruises and Chef Curtis Stone Announce a New Menu for SHARE Restaurant on the Emerald Princ

Thank you Princess Cruises and Chef Curtis Stone for inviting me to experience your new menu! Not only was the hospitality outstanding but everything was delicious. Take a look at SHARE restaurant and it's beautiful tables just urging you to come aboard the Emerald Princess. There's one picture that tugs at my heart. There's a framed "recipe" of Chef Stone's when he was a little boy, he wrote out his very first recipe. As a mom that touched me, his parents nurtured his talent and allowed him to flourish. It's so important to bring your kiddo in the kitchen while you're cooking. This is the moment that conversations take place, math is implemented by measuring, the science of mixing ingredients what may be created and of course the finished product, your kiddos pride in the masterpiece of their creation, even if it's pasta, it's still their creation.

Princess Cruises and award-winning chef, Curtis Stone, announced that the six-course, fine-dining experience at SHARE aboard Princess Cruises has been revamped with fresh menu offerings. In addition, new “Crafted by Curtis” dishes on the main dining room menu are also rolling out fleetwide.

A sampling of new SHARE menu items, available in November on the Emerald Princess and Ruby Princess ships, include:

  • Kanpachi – salt-water amberjack tuna thinly sliced and quick-cured in lime, featuring chilies, avocado and almonds

  • Alaska King Crab – butter poached chunks of crab with “pee-wee potato salad” and confit egg yolk

  • Brown Butter Duroc Pork Chop for Two – a hard roasted double-bone pork rack, with confit carrots, broccoli purée and a jus of whole grain mustard

  • Almond Marzipan – warm cake paired with strawberry coulis, candied almonds and crème fraiche ice cream

The complete and refreshed SHARE menu can be found at:

Fleetwide, guests choosing a “Crafted by Curtis” menu item in the main dining rooms can now choose from new options including Steamed Mussels, Chorizo and White Wine, Beef Tenderloin Tips and Mushroom Cobbler. These new dishes join guest favorites Chicken and Leek Pot Pie and Roasted Pork Belly.

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