THE SKY'S THE LIMIT

~ NCL Enhances Its Alternative Dining Menus Aboard the Norwegian Sky ~

MIAMI, Fla., February 9, 2001—Norwegian Sky, Norwegian Cruise Line's (NCL) first ship to boast the innovative Freestyle Cruising, has added another specialty restaurant and is launching a revolutionary theme that will be carried through all of NCL's new ships. The approach is to have so many restaurants offering so many culinary experiences that passengers will never have to eat dinner in the same place twice or eat the same style of food twice.

The Sky's three specialty à la carte restaurants, each with spectacular views of the sea, now offer innovative, new menus featuring French Mediterranean cuisine, creative Pacific Rim/Asian Fusion choices, and zesty Trattoria Italian gastronomy.

DID SOMEONE SAY DUCK PIZZA?
East meets West at the Sky's Ciao Chow restaurant with its new Asian/Contemporary menu. For gourmands seeking something out of the ordinary, Ciao Chow presents such dishes as Peking Style Crisp Duck Pizza with Spring Onions and a Sweet Plum Sauce on Sesame Crust; Drunken, Asian Spiced Shrimp and Squid Atop a Caesar Salad and Cranberry and Papaya Salsa Cheesecake. Ciao Chow also offers an expansive all-you-can eat sushi and sashimi bar.

A TRATTORIA ON THE HORIZON
The Sky's new Italian restaurant, dubbed Trattoria, boasts authentic Italian cooking with hearty dishes such as Forest Mushroom Ravioli in Roast Onion Broth; Braised Lamb Shanks in Red Wine, Herbs and Root Vegetables and Homemade Zabaglione with Seasonal Fresh Fruits. Passengers are bound to shout "Bravissimo."

LE BISTRO'S NEW ATTITUDE
The already popular Le Bistro continues to showcase French Mediterranean highlights, now with a new attitude. The menu includes offerings such as the traditional dishes Escargots in Garlic Butter; Mille-Feuille of Seabass with Tomato Concassée and Mushroom Duxelles with a Chardonnay Mousseline and Tarte au Citron, the classic French lemon tart among others.

"Choice is one of the most important aspects of Freestyle Cruising, and our alternative dining program allows guests the freedom of sampling a variety of new dining options," says Andy Stuart, NCL's senior vice president of marketing and sales. "The Sky's alternative restaurants' menus have been improved, in addition to having added a new high-end Italian restaurant. With that in mind, we are providing our guests with new dishes to explore more culinary styles than any other cruise line," Stuart continued. "Together with the two main dining rooms serving classic cruise ship menus and our indoor/outdoor all-day buffet restaurant, we now offer SIX restaurant choices on Norwegian Sky. That's more than any other cruise ship in the market, and it's just the beginning as far as NCL is concerned. Our next three ships have a total of 27 proper restaurants. The Freestyle Cruising concept on all our new ships will offer passengers the opportunity to enjoy a different restaurant and a different style of food every night of the week."

Miami-based Norwegian Cruise Line is an international cruise company and industry innovator that currently operates a fleet of eight ships sailing to more than 200 ports around the world. NCL is currently building two new ships: M/S Norwegian Sun, a 1,960-passenger sister ship to the Norwegian Sky (for delivery September 2001); and a 2,300-passenger, as-yet-unnamed ship that will be NCL's largest (for delivery in late 2002). As of December 2001, the Norwegian Leo will join the NCL fleet and will be deployed on year-round cruises in Hawaii.

For further information on NCL, contact a travel agent or NCL in the U.S. and Canada at (800) 327-7030; in Miami-Dade County, Florida, (305) 436-0866; or visit NCL on AOL at keyword: NCL.

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