Norwegian Cruise Line has built one of the best specialty dining programs at sea — with more than 20 dining venues on ships like Norwegian Encore and Norwegian Prima, the fleet offers everything from the legendary Cagney’s Steakhouse to authentic teppanyaki to fresh Italian at La Cucina. If you’ve sailed Norwegian and spent too long thinking about those lobster tails at Cagney’s or the fresh pasta at La Cucina, these recipes are for you.
Norwegian Cagney’s Steakhouse Seasoning & Compound Butter
Ingredients
Cagney’s Steakhouse Seasoning Blend
- 2 tablespoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
Cagney’s Style Herb Compound Butter
- 1 stick unsalted butter, softened to room temperature ½ cup
- 2 cloves garlic, very finely minced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon Worcestershire sauce
- salt and pepper to taste
Instructions
Seasoning Blend
- Mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Store in an airtight container.
- Apply generously to both sides of your steak at least 45 minutes before cooking (or up to 24 hours ahead, refrigerated uncovered). The salt draws moisture out and then back in, creating a deeply seasoned crust when seared.
Herb Compound Butter
- Beat all compound butter ingredients together until well combined.
- Roll into a log in plastic wrap and refrigerate until firm, at least 1 hour.
- Slice a round off the top of your hot, rested steak just before serving — the butter will melt over the meat in the classic steakhouse style.
Notes
Norwegian La Cucina Cacio e Pepe
Ingredients
- 200 g tonnarelli, spaghetti, or thick spaghetti 7 oz
- 100 g Pecorino Romano, very finely grated (plus more for serving) 3.5 oz
- 1½ teaspoons coarsely ground black pepper (toasted if you can)
- salt for pasta water
Instructions
- Cook pasta in generously salted boiling water until 1–2 minutes before al dente. Reserve at least 1 cup of pasta water before draining.
- While pasta cooks, toast the ground pepper in a large dry skillet over medium heat for about 30 seconds until fragrant. Add ½ cup pasta water to the pan and let it bubble.
- Add the drained pasta to the pan and toss to coat. Remove from heat.
- Add half the Pecorino and toss vigorously, adding pasta water a splash at a time until a creamy sauce forms that clings to each strand. The cheese must melt into a sauce, not clump — this takes practice and patience.
- Add the remaining cheese and toss again, adjusting consistency with more pasta water as needed.
- Serve immediately in warm bowls with extra Pecorino grated over the top.
Notes
Norwegian Cruise Line Garden Café Bread Pudding
Ingredients
Bread Pudding
- 1 loaf brioche or challah bread (about 12 oz), cut into 1-inch cubes, slightly stale
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup raisins or dried cranberries optional
- 2 tablespoons unsalted butter, cut into small pieces
Vanilla Bourbon Sauce
- 4 tablespoons unsalted butter
- 1 cup powdered sugar, sifted
- 1 egg yolk
- 2 tablespoons bourbon or vanilla extract for non-alcoholic version
Instructions
Bread Pudding
- Preheat oven to 350°F. Butter a 9×13 inch baking dish. Spread bread cubes in the dish (and raisins if using).
- Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until smooth. Pour evenly over the bread. Gently press bread down to absorb custard. Let soak 15–30 minutes.
- Dot the top with butter pieces. Bake 45–50 minutes until golden and puffed, with the center set but still slightly wobbly.
Vanilla Bourbon Sauce
- Melt butter in a small saucepan over medium heat. Remove from heat and whisk in powdered sugar.
- Whisk in egg yolk and then bourbon. Return to very low heat and whisk 1–2 minutes until slightly thickened.
- Serve warm drizzled over the bread pudding.
Notes
Ready to Sail Norwegian?
Norwegian’s fleet — from the giant entertainment ships like Norwegian Encore to the more boutique Norwegian Viva — consistently delivers one of the best value-for-dining experiences in the cruise industry. The Freestyle Dining concept means you eat when you want, where you want, with no fixed seating times. Our specialists at Atlas Travel know the Norwegian product exceptionally well and can match you with the right ship, itinerary, and dining package.
Explore Norwegian cruise options or contact us to book your next Norwegian sailing.
More Cruise Line Recipes to Try at Home:
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- Viking Cruises Recipes: Gravlax, Norwegian Fish Cakes & Scandinavian Flavors
- Norwegian Cruise Line Recipes — Classic Favorites
- Oceania Cruise Line Recipes
- Thanksgiving Cruise Line Recipes
- 4th of July Cruise Line Recipes
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Planning a Faith-Based Group Trip or Church Cruise?
Atlas Travel Center specializes in faith-based group travel — from gospel cruises and church ministry retreats to women’s fellowship getaways. We handle everything: group contracts, comp berths, payment plans, and branded trip experiences so your congregation can focus on fellowship, not logistics. Learn more about our Faith & Gospel Group Travel program — or contact us directly to start planning your church group’s next trip.
Planning a Black Group Travel Experience, HBCU Trip, or Greek Cruise?
Atlas Travel Center has deep expertise in Black group travel — from HBCU alumni cruises and Greek organization trips to affinity group experiences and cultural travel. We build fully branded group experiences where your organization leads and we run the back office. Comp berths, payment plans, and trust architecture that your members can count on. Learn about our Black Group Travel & Affinity Group program — contact us to get started.
Want to Host Your Own Group Cruise?
Hosting a group cruise is one of the smartest ways to turn your audience or community into a revenue stream — and Atlas Travel Center makes it simple. You bring the people; we run the cruise. Earn a free comp berth for every 16 guests, build your own markup into the pricing, and offer your guests flexible payment plans. Read our complete guide to hosting a group cruise and see exactly how the process works from deposit to embarkation day.
Did You Know Group Cruise Organizers Can Earn a Free Cabin?
The comp berth is one of the travel industry’s best-kept secrets — and it’s how savvy group organizers earn a free cruise for every 16 guests they bring aboard. Atlas Travel Center explains exactly how it works, how to build your own markup, and how to structure your group for maximum benefit. Learn everything about the comp berth model — then contact our group travel team to see what your group qualifies for.
Not Sure Whether a Group Cruise or Land Package Is Right for Your Community?
Atlas Travel Center offers both — and the right choice depends on your audience, your brand, and your goals. A group cruise is perfect for promoters and foundations who want their guests cabined together on one ship. A land lifestyle package works better for brands that want to curate a destination experience. Read our comparison: Group Cruise vs. Land Package and find out which model fits your community best.
