Chicago, IL - Entertainment Cruises has partnered with Food Network's “Chopped” champion, Eric LeVine to develop and entirely new lunch and dinner menus for its Spirit Brand.  The buffet-style menus will include all-new dishes that are freshly prepared onboard—and presented in a contemporary fun new way.  The menus will feature a variety of items appealing to a range of tastes, including those with dietary restrictions (vegan, gluten, etc.).  

The Salads-served with freshly baked bread, whipped and seasonal flavored butter

Spirit Salad

Mixed greens tossed with cranberries, chili almonds and apples, served with roasted garlic balsamic or apple bacon vinaigrette

Classic Caesar

Romaine, parmesan cheese and herb croutons tossed in our house caesar dressing

The Entrees

Signature Spirit Short Ribs

Asian-style short ribs and scallion mashed potatoes

Pan- Seared Chicken

Seasoned chicken breast topped with wild mushroom ragout, served over herb polenta

Baked Tilapia

Herb-crusted tilapia atop tomato orzo and drizzled with a lemon-caper sauce

Cavatelli

Pasta tossed with roasted vegetables and tomatoes in a fontina cream sauce

Grilled Vegetables

Cilantro and lime infused seasonal vegetables

Mediterranean Stuffed Tomato*

Vine-ripe tomatoes filled with couscous, feta cheese and basil pesto

*Dinner only

Dessert

Dessert Tasting Trio

Malt ball mousse, chocolate fudge cake, mini apple crisp

About Entertainment Cruises

Entertainment Cruises, a portfolio company of Pritzker Group Private Capital, is the nation's largest dining and sightseeing cruise company.  With a fleet of thirty ships, Entertainment Cruises operates out of Baltimore, Boston, Chicago, National Harbor, MD, Norfolk, VA, Philadelphia, New York, Washington, D.C., Weehawken, NJ and with Windridge in Fort Lauderdale, Miami, Boca Raton, Palm Beach and other South Florida docking locations.  For more information, visit www.entertainmentcruises.com.

About Chef Eric LeVine

While most kids were playing withaction figures, Eric was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, Eric found excitement, challenges and passion in his favorite place – the kitchen. His childhood love became his career path and purpose. He studied at The Culinary Institute of America in Hyde Park, New York and soon after graduation, worked under celebrity chef David Burke at the River Café. He credits this experience with sparking his creative artistry with food.  For more information, visit chefericlevine.com.

For further information:

Liz Gilbert

National Director, Travel Industry Sales

646.358.3125

lgilbert@entertainmentcruises.com