The new choices range from gourmet appetizers to main courses and indulgent desserts, each carefully crafted and artfully presented, using locally sourced, sustainable ingredients wherever possible.
Atlas said the menu, now available on all expeditions, is designed to impress even the most discerning palates.
'Our team of talented chefs has carefully crafted each dish to showcase the creativity and diversity of vegan cuisine, ensuring an exceptional dining experience for our vegan travelers,' said James Rodriguez, president and CEO, Atlas Ocean Voyages.
New dishes include fresh beets Niçoise salad with succulent beets, crisp green beans, juicy tomatoes, briny capers and tender potatoes. A rich and savory mushroom stroganoff, served with a whiskey sauce, gherkins and capers, is accompanied by fluffy basmati rice.
The oyster mushroom ceviche combines pickled raw oyster mushrooms, citrus juice, cilantro cress, chili peppers, red onions, corn kernels and sweet potato purée. The ensalada de brotes is a refreshing combination of sprouts, hearts of palm, tomatoes, avocado and a chili pepper vinaigrette.
Desserts are highlighted by the Woodland Wonder Cacao Confection.
Plus, a vegan breakfast corner, room service options and more
Complementing the new menu is a dedicated vegan breakfast corner with vegan croissants, Danish pastries, hummus and more. Lunch features a selection that changes daily, and a plant-based vegan steak is available at 7Aft Grill for dinner.
The all-day menu in Paula’s Pantry includes a vegan muesli power bar, and the 24-hour room service menu offers botanically inspired BBQ chicken pizza and The Impossible Delight burger to round out the offering.