Triton's Menu • The Disney Cruise Line Blog

This menu page has been archived. Please visit our Menu Explorer for the most up-to-date Triton’s menu in our collection.

The Triton’s menu is the same as the Royal menus on the Dream (Royal Palace), Fantasy (Royal Court), and Magic (Lumiere’s).

October 2021 | Last verified May 2022

Specialty Cocktails

Double Crowned Crown Royal, Champed, Cointreau, Cranberry Juice, Freshly Squeezed Lime Juice
Impérial Illusion Absolut Mandarin, Apple Pucker, Blue Curaçau, Pineapple Juice
Princess Delight Passion Fruit Juice, Mango Purée (Non-Alcoholic)

Appetizers

Duck Confit Slow-Cooked Duck Leg pulled and Garnished with Dried Cranberries and Walnuts
Iced Lobster and Jumbo Shrimp with Green Asparagus, Horseradish Cream and Dill Dressing
Gaston’s Escargot Gratinée Herb-marinated Snails with Finely Chopped Mushrooms, topped with Garlic Butter
Breaded and Deep-Fried Brie with an Orange and Cranberry Chutney

Soups & Salads

French Onion Soup with Gruyere Cheese Crouton
Potage Parmentier Leek and Potato Soup
Farmhouse Salad Baby Spinach, Asparagus, Cherry Tomatoes and Fingerling Potatoes served with a Goat Cheese Crostini and an Olive Vinaigrette
Red Wine Bosc Pear Salad Arugula, sliced Red Onions and crispy Lardons dressed with a Sherry Wine Dressing and served with a Red Wine Poached Bose Pear

Bread Service

Main Course

Conchiglie Pasta with Buttered Lobster, tossed in a Tomato Shrimp Tarragon Brandy Sauce with Lemon Basil
Oven-Baked Salmon Royale crowned with King Smoked Salmon and Horseradish Crust accompanied by Sautéed Swiss Chard, Truffled Cauliflower Purée and White Wine Beurre Blanc
Crispy Roasted Duck Breast with Cabbage, Shallots, Honey Parsnip Mash, and a Duck Red Wine Jus
Roasted Rack of Lamb Medium with Dauphinoise Potatoes, Buttered Brussels Sprouts and a Burgundy Rosemary Sauce
Chateaubriand-Roasted Filet Steak Roasted Filet Steak, crushed New Potatoes with Shallots, Buttered Green Beans, Red Wine Jus, and a Béarnaise Sauce on the Side

Vegetarian

Wild Mushroom-Stuffed Pasta in a Vegetable Broth topped with Watereress, Shaved Parmesan Cheese and Paprika Oil Drizzle
Grilled Marinated Tofu, Roasted Zucchini, Eggplant, and Red Peppers on Israeli Couscous and a Lime-Cilantro Drop

Lighter Note Offerings

Ahi Tuna Niçoise seared Ahi Tuna with Green Beans, Potato, Olives, Red Onions, sliced Egg, and Parsley-Garlic Vinaigrette
Grilled Grain-fed Sirloin Steak
Slow Roasted Breast of Chicken
Oven Baked Fillet of Salmon
- The above three entrées are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

Desserts

Grand Marnier Soufflé served with Grand Marnier Crème Anglaise
Apple Tart Tatin Caramelized Baked Apple served with Vanilla Ice Cream
Tahitian Vanilla Crème Brûlée with Almond Biscotti (Gluten Free without Biscotti)
Strawberry Shortcake Sundae Strawberries, Vanilla Ice Cream, Whipped Cream and Shortcake

Signature Dessert

Classic Opera Gâteau layers of Toconde Sponge, soaked in Coffee Syrup, Chocolate Ganache and rich Buttercream

No Sugar Added Dessert

Past Versions of the Triton’s Menu

Alaska Regional Inspirations Menu – July 2019

Triton’s Dinner Menu – October 2017
[last verified September 2018]

Triton’s Children’s Menu – October 2017
[last verified February 2018]

Summer 2017 – 2019 | Triton’s Regional Inspirations Dinner Menu – Alaska [last verified June 2019]

Triton’s menu from December 2016

Triton’s dinner menu with regional selections (Alaska) from August 2016.

Triton’s dinner menu from November 2014.

Triton’s dinner menu from September 2012 7-Night California/Pacific Coast Cruise (Pixar Cruise).

Still current as of June 2013 Alaskan sailings.

Cosmopolitan L’Orange
Grey Goose L’Orange, Grand Marnier, Cranberry Juice, dash of lime juice
The Royal
Sparkling wine, Crème de Cassis and Peach Schnapps
Imagination
Baileys Irish Cream, Tia Maria, Vanilla Ice Cream, dash of Grenadine

“Prince Eric’s” Escargots Gratinés
Herb-marinated Snails with Finely Chopped Mushrooms, topped with Garlic Butter
Applewood Smoked Bacon and Wild Mushroom Tart
with Creamy Leeks
Duck Confit
Salted and Slow-cooked Duck, Dried Prunes, Candied Walnuts, Chicory and Mixed Leaves with Apple Walnut Dressing
Chilled Jumbo Shrimp
White and Green Asparagus, Micro Greens and Lemon-Dill Dressing with Horseradish Cream

“Chef Louis” French Onion Soup
with Gruyère Cheese Crouton
Tomato and Basil Soup
Rich blend of Tomatoes, fresh Basil, and Cream
Avocado – Citrus Salad
with Iceberg and Radicchio Leaves and an Orange Vinaigrette
Market Green Salad
Cherry Tomato, Cucumbers, Peppered Goat Cheese, and a Raspberry Vinaigrette

Slowly Braised Lamb Shank
with a Creamy Polenta and Portobello Mushroom in a Red Wine Sauce
Three-Cheese Lobster Macaroni
Lobster Meat, Gruyère, and Cheddar Cheese Sauce tossed with Tubular Pasta and topped with a Parmesan Wafer
Porcini Mushroom-Stuffed Pasta in a Vegetable Broth
topped with Watercress, Shaved Parmesan Cheese, and Paprika Oil Drizzle
“Triton’s” Seared Sea Bass
with a Mushroom Herb Risotto, Sweet Onion Marmalade, and garnished with a Potato Crisp
Grilled Marinated Tofu, Roasted Zucchini, Eggplant, and Red Peppers
on Israeli Couscous with a Lime-Cilantro Sauce
Crispy Roasted Duck Breast
with Braised Napa Cabbage and Potato Cake, with Pomegranate Jus
Grilled Farm-Raised Chicken Breast
Green Asparagus, Pineapple, and Raisin Barley with Herb-Lemon Jus
Grilled Beef Tenderloin
on Olive-Oil Smashed Potatoes, Bacon-wrapped Green Beans, and Tamarind-Barbecue Reduction

Triton’s Sweet Temptations
A Trio of Crème Brûlée, Chocolate Mousse and Praline Petite Choux
Crème Brûlée
with Seasonal Berries
Brioche and Pannetone Pudding
with Toffee Sauce
Grand Marnier Soufflé
with Vanilla Sauce
Chocolate Mousse
with Brandy-marinated Cherries
Ice-Cream Sundae
served with Vanilla Ice-Cream, Praline Petite Choux, Chocolate Sauce and a Hazelnut Croquant