Yes Marc and there are also new additions to the menus:

Dishes in the Polo Grill include veal chop, rack of lamb and whole Maine lobster tail, while Toscana offers choices such as veal tenderloin and Aragosta Fra Diavolo (prepared with a fresh whole Maine lobster). In the Grand Dining Room selections include beef tartare, steak au poivre and lobster thermidor.

Oceania executive corporate chef Franck Garanger conceived authentic baguettes using Viron flour from the Beauce region of France and baked in special ovens. Made fresh daily, the selection includes poulichette, Normandy bread, brioche, bacon bread, chestnut rolls and olive bread, among many others.

Jan