Krazy Kruizers Posted October 27, 2010 #1 Share Posted October 27, 2010 Day #1 Appetizers: Fruit Cup au Natural Crab Tower with Avocado Salsa Carpaccio of Beef Tenderloin Grilled Four Mushroom Crostini Soups and Salad: Seafood Soup Provencal Cream of Chicken and Artichoke Soup Chilled Carrot and Orange Bisque with Cumin Heart of Romaine Lettuce Nicoise Entrees: Penne with Crisp Pancetta Farmer's Choice Salad Sauteed Rockfish Prime Rib of Beef au Jus Veal Cordon Bleu Guava-Stuffed Chicken Asian Vegetable Noodles Available Daily (Except on Master Chef Night): French Onion Soup "Les Halles" Classic Caesar Salad Grilled Coho Salmon Perfectly Grilled Breast of Chicken Broiled Strip Loin Steak Idaho Baked Potato White Rice Steamed Vegetables Dessert: Red Velvet Cake Banana and Coconut Cream Trifle Viennese Apple Strudel Passion Fruit Mousse Torte - no sugar added Vanilla Ice Cream Chocolate Ice Cream Pineapple Sorbet Vanilla Frozen Yogurt No Sugar Added Vanilla Ice Cream No Sugar Added Mint Chip Ice Cream Brownie Hot Fudge Sundae Sliced Fruit Plate Artisan Cheese Selection Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 27, 2010 Author #2 Share Posted October 27, 2010 Day #2 Appetizers: Fruit Ceviche Seared Ahi Tuna Carpaccio Eggplant Caponata Caribbean Fish Cake and Crispy Shrimp Soups and Salad: Caribbean Pepper Pot Soup Curried Breadfruit Soup Chilled Guanabana Soup Great Sound Salad Entrees: Pasta Parcel with Zucchini Ribbons Avocado Citrus Salad Dark and Stormy Ginger Yellow Fin Tuna Grilled Ribeye Steak with Spicy Pear Salsa Island Spiced Rack of Pork Caribbean 'Jerk' Chicken Breast Curried Vegetable Cutlet Desserts: Frozen Calypso Espresso Torte Key Lime Pie Pina Colada Cake Lemon Torte - no sugar added Vanilla Ice Cream Praline Ice Cream Chocolate Frozen Yogurt No Sugar Added Cookie Dough Ice Cream No Sugar Added Triple Chocolate Ice Cream Mango Sundae Sliced Fruit Plate Artisan Cheese Selection Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 27, 2010 Author #3 Share Posted October 27, 2010 Day #3 Appetizers: Fresh Fruit Medley Jumbo Shrimp Cocktail Mille-Feuille od Duck Foie Gras Steamed Manila Clams in White Wine Soups and Salad: Dos Frijoles Soup Cream of Four Mushrooms Chilled Strawberry Salad Caprese Entrees: Linguine with Scallops and Shrimp Brazilian Shrimp Salad Spice-Rubbed Grilled Swordfish Steak "Land and Sea" Herb-Crusted Rack of Lamb with Mint Basil Pesto Pheasant Breast in Sage Walnut Sauce Grilled Polenta and Eggplant Napoleon Desserts: Chocolate Souffle Master Chef Rudi's Double Strawberry Cheesecake Tiramisu Black Forest Cake - no sugar added Vanilla Ice Cream Coffee Ice Cream Lemon Sorbet Peach Frozen Yogurt No Sugar Added Chocolate Chip Ice Cream No Sugar Added Chocolate Fudge Ice Cream Cherries Jubilee Sundae Sliced Fruit Plate Artisan Cheese Selection Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 27, 2010 Author #4 Share Posted October 27, 2010 Day #4 Appetizers: Citrus Delight with Amaretto Salmon Ceviche with Orange Zest and Capers Chilled Green Asparagus with Oven-Roasted Tomatoes Dim Sum Soups and Salad: Pistou Soup Corn and Yellow Squash Soup with Crabmeat Chilled Blueberries Soup Chilled Salmon, Pear and Fennel Salad Entrees: Gnocchi with Garlic Cream Sauce Grilled Lamb Brochette and Marinated Vegetable Salad Crispy Sweet-and-Sour Shrimp Slow Roasted Strip Loin of Beef Osso Buco Milanese Roasted Chicken Breast with Fig Balsamic Reduction Sweet-and-Sour Tofu Desserts: German Chocolate Cake Tarte Tatin Crème Brulee Forest Berry Dream Cake - no sugar added Vanilla Ice Cream Banana Ice Cream Raspberry Sorbet Cookies N Cream Frozen Yogurt No Sugar Added Coffee Ice Cream No Sugar Added Triple Chocolate Ice Cream Hot Fudge Sundae Sliced Fruit Plate Artisan Cheese Selection Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 27, 2010 Author #5 Share Posted October 27, 2010 Day #5 Appetizers: Fresh Fruit with Peach Schnapps Jumbo Shrimp Cocktail Duck Foie Gras Pate, Smoked Eel and Smoked Salmon Escargots Bourguignon Soups and Salad: Chicken and Wild Rice Soup Tomato and Fennel Soup Chilled Anjou Pear Soup Mixed Greens Salad with Fresh Pear Entrees: Mushroom Ravioli Fresh Mozzarella and Tomato Salad Broiled Halibut with Lime-Tarragon Aioli Surf and Turf Roasted Rack of Veal Parmesan-Crusted Chicken Breast Oven-Baked Eggplant Parmigiana Desserts: Chocolate Avalanche Cake Master Chef Rudi's 'Premiere' Poached Pear Cheesecake - no sugar Added Vanilla Ice Cream Cinnamon Ice Cream Watermelon Sorbet Cookies and Cream Frozen Yogurt No Sugar Added Chocolate Chip Ice Cream No Sugar Added Chocolate Ice Cream Banana Foster Sundae Sliced Fruit Plate Artisan Cheese Selection Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 27, 2010 Author #6 Share Posted October 27, 2010 Day #6 Appetizers: Summer Fruit with Sambuca Seafood Ceviche Spanish Serrano Ham Seafood Croquette Soups and Salad: Bourbon Street Chicken Gumbo soup Cream of Carrot Chilled Watermelon Gazpacho Romaine Lettuce Spears Entrees: Spaghetti Puttanesca Grilled Chinese Five Spice Salmon and Crispy Tortilla Salad Alaskan King Crab Legs Master Chef Rudi's Favorite Braised Short-Ribs Grilled Pork Chop with Pineapple Rum Glaze Turkey Roast with Giblet Gravy and Cranberry Baked Spinach and Ricotta Lasagna Desserts: Sacher Torte Frozen Watermelon Pie Wild Berries Bread and Butter Pudding Passionfruit Mousse Torte - no sugar added Vanilla Ice Cream Rum Raisin Ice Cream Heath Bar Crunch frozen Yogurt Peach Melba Sundae Sliced Fruit Plate Artisan Cheese Selection Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 27, 2010 Author #7 Share Posted October 27, 2010 Day #7 (Master Chef Dinner) Appetizers: Dialogue of Salmon Tartare with Avocado Golden Baked Brie in Phyllo Dough Soups and Salad: Oxtail en Croute Lobster Bisque Master Chef Rudi's Salad Entrees: Tagliatelle with Roasted Chicken Sauteed Shrimp Provencal Apricot-Glazed Salmon Roasted-Whole Tenderloin of Beef Grilled Lamb Chops with Oregano and Apple Chutney Duck Breast a l'Orange Wild Mushroom Strudel Desserts: Baked Alaska Flourless Chocolate Cake Individual Baked Alaska - no sugar added Sliced Fruit Plate Artisan Cheese Selection Vanilla Ice Cream Burgundy Ice Cream Passion Fruit Sorbet Heath Bar Crunch Frozen Yogurt No Sugar Added Fudge Track Ice Cream The Master Chef's Sundae Link to comment Share on other sites More sharing options...
RetiredMustang Posted October 27, 2010 #8 Share Posted October 27, 2010 And, thanks for these as well as the other ones you posted. It appears you were on a Collectors cruise, as are we. I've lost track -- did you make it into Falmouth, or is Ryndam diverting to Ocho Rios? Is Falmouth even open yet? Dave Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 27, 2010 Author #9 Share Posted October 27, 2010 Yes -- we did the Collector's Cruise. Falmouth is not ready for any cruise ships. We docked at Reynold's Pier in Ocho Rios. It is the Industrial Pier. Years ago it was always referred to as the James Bond Pier as it was used in the movie Dr No. Link to comment Share on other sites More sharing options...
artistann Posted October 27, 2010 #10 Share Posted October 27, 2010 :) Since we are on the Ryndam Nov. 28, I was excited to review the menus you posted. My DH will be very happy on day 5 to have Escargots, as on the Oosterdam last year, we missed them. He will also be going each day for the Bread Pudding at the Lido. My favorites are there too...the lambchops and sugar-free coffee ice cream. Since it is only a 7 day cruise, we will pass on the salt-free menu, but HAL has always done well in this regard. Thanks again. It helps us to plan ahead. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 28, 2010 Author #11 Share Posted October 28, 2010 You are welcome. Hope you have a great cruise. Link to comment Share on other sites More sharing options...
catl331 Posted October 28, 2010 #12 Share Posted October 28, 2010 Thanks K K . One can tell you are in the Caribbean from these menus. Sounds like there will be something new to try. I am sooo tired of Osso Buco and Escargots (NOT!). Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 28, 2010 Author #13 Share Posted October 28, 2010 The first week my DH ordered the escargots (he loves them) and they were covered with a tomato sauce -- so he didn't order them the second week. Link to comment Share on other sites More sharing options...
artistann Posted October 29, 2010 #14 Share Posted October 29, 2010 The first week my DH ordered the escargots (he loves them) and they were covered with a tomato sauce -- so he didn't order them the second week. K K -was this the Escargot Bourguigon listed on day 5? My DH will be dissapointed too, as he loves them swimming in garlic and butter-period. I googled it from Julia Child and it is made with red wine and a little tomato paste and mushrooms, so HAL's dish might be their own creation. Oh, well there's always lots to choose from, so not to fret. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 29, 2010 Author #15 Share Posted October 29, 2010 K K -was this the Escargot Bourguigon listed on day 5? My DH will be dissapointed too, as he loves them swimming in garlic and butter-period.I googled it from Julia Child and it is made with red wine and a little tomato paste and mushrooms, so HAL's dish might be their own creation. Oh, well there's always lots to choose from, so not to fret. Yes -- they were on day #5 on this cruise. The last couple of years DH has had them prepared differently. He also loves them with the garlic and butter -- they are the best. Link to comment Share on other sites More sharing options...
elycelynne Posted October 29, 2010 #16 Share Posted October 29, 2010 Yes -- they were on day #5 on this cruise. The last couple of years DH has had them prepared differently. He also loves them with the garlic and butter -- they are the best. Maybe if enough people don't like this new recipie they'll bring back the garlic and butter preparation. KK, do all of the 7-day Caribbean itineraries follow the same menu schedule, or does it vary among ships? Link to comment Share on other sites More sharing options...
VetDrm Posted October 31, 2010 #17 Share Posted October 31, 2010 K K, awesome posts. Great info. We have a 7 day cruise on the Ryndam in December. Could you please tell me which nights were formal? Am trying to determine the best night to eat at the Pinnacle. Thanks for all your info. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted November 1, 2010 Author #18 Share Posted November 1, 2010 K K, awesome posts. Great info. We have a 7 day cruise on the Ryndam in December. Could you please tell me which nights were formal? Am trying to determine the best night to eat at the Pinnacle.Thanks for all your info. Welcome to Cruise Critic. Day #1 --board ship - smart casual Day #2 - Key West - smart casual Day #3 - Sea Day - Formal Day #4 - Jamaica - smart casual Day #5 - Grand Cayman - Formal Day #6 - Cozumel - smart casual Day #7 - Sea Day -- last night of the cruise -- Master Chef dinner Link to comment Share on other sites More sharing options...
Aruba Posted February 7, 2011 #19 Share Posted February 7, 2011 We'll be doing this cruise in 13 days (but who's counting?). Does anyone know if the information in this thread is still valid? For example, are formal nights still nights 3 and 5? Are the menus still the same? THANKS. Link to comment Share on other sites More sharing options...
ricki Posted February 8, 2011 #20 Share Posted February 8, 2011 Thanks for asking this, Aruba!! Ricki Link to comment Share on other sites More sharing options...
Zyzygy Posted February 8, 2011 #21 Share Posted February 8, 2011 They are very similar to the Caribbean menu we had on the Eurodam in October. I have a hunch there will also be similarities to our upcoming 7-day Caribbean on the Nieuw Amsterdam in March. All of this helps with planning. Again, thanks. Link to comment Share on other sites More sharing options...
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