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 Windstar invited celebrity chefs to unleash their creativity to create Windstar signature cuisine. Imagine appetizers of seared scallops or chilled papaya soup that make your taste buds dance. Grilled king salmon in a creamy horseradish sauce, or rack of lamb Provencal with succulent roasted potatoes. Followed by a warm chocolate torte with hazelnut sauce that melts on your tongue. Yum. And of course, we offer fine wines and champagnes as well as cognac and whiskey served under the canopy of stars.
If you're feeling guilty after all that indulgence, or just want to eat a bit lighter, you'll want to sample the healthful Sail Light Menus created by Jeanne Jones -- featuring fresh and tantalizing vegetarian cuisine such as mushroom quesadillas and homemade spinach ravioli. Bon Appetite.
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 Breakfast. It is 7:30 in the morning. You awake to hear the gentle tradewinds filling the sails. The smell of freshly-brewed Colombian coffee and buttery croissants lures you topside to the Veranda. It's breakfast al fresco, full service or buffet-style, anytime till 9:00. No need to hurry. Or if you prefer, linger over a continental breakfast served in the privacy of your stateroom. Whichever is fine with us. After all, this is what the good life is all about: doing what you please, when you please.
Lunch. Again, the choices are many in the Veranda. Choose the sumptuous, seemingly endless buffet. Or, order from the lunch menu.
Dinner. In the evening, we turn the spotlight to our elegant, wood- paneled restaurant. Here, the dining room manager seats you, but where is your decision. There are no preassigned tables or first or second seatings. When you dine and with whom are entirely up to you. (Seating usually begins at 7:30 p.m. and will be printed in the ship's daily program.) On the Wind Surf, you can enjoy the lively Bistro, featuring special rotisserie selections, pasta and an eclectic choice of wines.
The evening attire onboard Windstar is specified as "casual elegance"- the emphasis weighted heavily to the former.
 The cuisine is exquisite ... signature menus created for us by renowned Chef Joachim Splichal, a unique creation of light and savory entrees using fresh native food and tropical accents. What will it be? Crab salad with tomato mousse and asparagus? Field mushroom soup with ravioli? Grilled ahi tuna with Asian vegetables and a ginger pink peppercorn sauce? Or perhaps a not-so-classic chocolate creme brulee? To all this, we add a fine selection of vintage wines.
Our Sail Light and vegetarian recipes, specially created for us by Jeanne Jones, help you keep track of your calories and fat grams. A raspberry oatmeal creme brulee at breakfast is only 370 calories and 3.3 grams of fat; look for more of these delicious, delineated selections on every menu.
Special Diets. Low-sodium diet, vegetarian, low-cholesterol, salt or fat free and other special dietary needs can be accommodated if we are notified in advance. Our dining room staff will be happy to oblige your special needs. Just let us know your dietary preferences at the time of booking, and reconfirm with the dining room manager once you're aboard. We shall do our utmost to fulfill all requests, agricultural and perishability restrictions may apply. (Please note: Special requests received less than 30 days before sailing may not be available.)
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Pricing & Information Request
Call 1-800-377-9383 or submit a request.
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