Krazy Kruizers Posted November 8, 2015 #1 Share Posted November 8, 2015 Oct 25 Western Caribbean Eurodam dinner menus. Remember that these menus may change for your cruise. Day 1 -- Embarkation day STARTERS -- SOUPS -- SALADS Fruit Cup au Natural --pineapple, mango, cantaloupe, honeydew, seasonal berry garnish Bay Shrimp Cobb with Celery Slaw -- Blue cheese, bacon, green onion, red radish, creamy cider vinaigrette Tomato and Goat Cheese Tart -- fresh greens, basil-infused olive oil Tomato and Fennel Soup -- crème fraiche Chicken and Leek Soup -- potato, prunes Chilled Guava and Passion Fruit Soup -- tropical fruit puree Heart of Romaine Lettuce Nicoise -- tuna, green beans, cucumbers, tomato, olives, red onion, potato, oregano vinaigrette HOLLAND AMERICA SIGNATURES French Onion Soup "Les Halles" -- Gruyere cheese crouton Classis Caesar Salad -- Parmesan cheese, garlic croutons, anchovies MAINS Penne with Crisp Pancetta -- bell pepper, rosemary, tomato, Fontina cheese The Chef's Salad Bowl -- smoked ham, Swiss cheese, oven-roasted turkey, casalingo salami, hard-boiled egg, Thousand Island dressing Shrimp, Andouille and Grits -- okra, zesty tomato sauce, citrus, roasted poblano pepper Grilled NY Strip Loin with Charred Button Onions -- grilled vegetables, olive red-skin mashed potatoes Pork Buco -- tomato sauce, lemon-garlic, mushroom risotto Chicken Breast with Israeli Couscous -- mushroom-artichoke saute', black olives, curry-bell coulis Quinoa Vegetarian Meatballs -- dill-paprika sauce, crumbled feta, brown rice and pine nut pilaf HOLLAND AMERICA LINE SUGNATURES Grilled Salmon with Ginger-Cilantro Pesto -- basmati rice, Swiss chard, garlic cherry tomatoes Broiled New York Strip Loin -- cauliflower gratin, green peppercorn sauce Oven-Roasted chicken -- quinoa pilaf, herb roasted vegetables, jus DESSERTS Devil's Food cake -- chocolate-orange buttercream Apple Struddle -- vanilla ice cream Lemon Tart -- blueberry compote Crème Brulee -- Grand Marnier-scented custard, caramelized sugar Banana Crisp -- vanilla ice cream Cheese and Fruit -- Maytag Blue, Brie de Nage, Beecher's Flagship Reserve Leiden Sliced Fruit Plate -- selection of fresh fruit Raspberry Mousse Torte no sugar added -- vanilla sponge cake, sugar-free raspberry mousse Pineapple Sundae -- vanilla ice cream, pineapple chunks, chocolate sauce, whipped cream Ice Cream -- vanilla -- raspberry Italian cheesecake -- lemon sorbet -- mix berry frozen yogurt -- vanilla no sugar added -- chocolate chip no sugar added AFTER DINNER DRINKS Mocha Mint Cordial in souvenir glass -- Kahlua, Crème de Menthe and Crème de Cacao White -- $6.95 Espresso -- $1.25 Cappuccino -- $1.75 Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted November 8, 2015 Author #2 Share Posted November 8, 2015 Day #2 -- HMC STARTERS -- SOUPS -- SALADS Supreme of Fruit Galliano -- gourmet vegetarian -- seasonal fruit, lime accents Duck Pate' Brioche -- lingonberry marmalade, Waldorf salad Fusion Crab Cakes with Mango Slaw -- coconut, cilantro, ginger, lime, curry, Indian-spiced tomato chutney Green Chile and Corn Chowder -- roasted bell pepper, cilantro Pistou Soup -- gourmet vegetarian -- Provençale vegetables, white beans, pesto oil Chilled Pineapple Pina Colada Soup -- coconut milk, rum, cinnamon, pineapple sauce Great Sound Salad -- gourmet vegetarian -- bibb lettuce, avocado, tomato, red beans, French green beans, garbanzo beans HOLLAND AMERICA LINE SIGNATURES French Onion Soup "Les Halles" -- Gruyere cheese crouton Classis Caesar Salad -- Parmesan cheese, garlic croutons, anchovies MAINS Linguine Carbonara -- egg-cream sauce, pancetta, Parmesan cheese Avocado Citrus Salad -- gourmet vegetarian -- avocado, Meyer lemon slices, mixed lettuces, basil, citrus zest, sherry vinaigrette Seared Cajun Mahi-Mahi Steak -- horseradish potato rosti, basil, plum tomato confit Prime Rib of Beef au Jus -- baby corn medley, baked potato Sautéed Berkshire Pork Chop -- plum chutney, kale quinoa Herb-Roasted Half Chicken -- dried fruit compote, garlic mashed potatoes, sugar snap peas, red onion Oven-Baked Eggplant Parmigiana -- gourmet vegetarian -- provolone cheese, spaghetti, marinara sauce, fried basil HOLLAND AMERICA LINE SIGNATURES Grilled Salmon with Ginger-Cilantro Pesto -- basmati rice, Swiss chard, garlic cherry tomatoes Broiled New York Strip Loin -- cauliflower gratin, green peppercorn sauce Oven-Roasted chicken -- quinoa pilaf, herb roasted vegetables, jus DESSERTS Chocolate Panna Cotta -- vanilla ice cream, fruit caviar Key Lime Pie -- whipped cream, mango sauce Banana Napoleon -- sliced banana Crème Brulee -- Grand Marnier-scented custard, caramelized sugar Mango Blueberry Crisp -- vanilla ice cream Cheese and Fruit -- Gorgonzola, Chaumes, Fiscalini Cheddar, Edam Sliced Fruit Plate -- selection of fresh fruit Apple Tower no sugar added -- white sponge cake, cinnamon apples, whipped cream Mango Sundae -- vanilla ice cream, diced mango, mango sauce, whipped cream Ice Cream -- vanilla -- cookies and cream -- raspberry sorbet -- chocolate fudge yogurt -- vanilla no sugar added -- Neopolitan no sugar added AFTER DINNER DRINKS After Eight Cordial in souvenir glass -- Kahlua, Crème de Menthe Green and Bailey's Irish crème -- $5.95 Espresso -- $1.25 Cappuccino -- $1.75 Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted November 8, 2015 Author #3 Share Posted November 8, 2015 Day #3 -- At Sea (Gala Night) APPETIZERS Pineapple Boat -- toasted coconut, strawberries Orange-Jumbo Shrimp Cocktail -- melon trio skewer, cilantro lemon grass oil Escargots Bourguignon -- herb garlic butter, Burgundy wine, French bread SOUPS AND SALAD Creamed Artichoke and Heritage Carrot Soup -- sesame oil, crème fraiche Chicken with Soba Noodles -- soy sauce, shiitake mushrooms, scallions, carrot, leek Salad of Arugula and Frisee -- William pear, mandarin segments, pistachios, cherry tomatoes, organic mixed seeds ENTREES Slow Roasted Striploin with Green Peppercorn Sauce -- served with roasted potatoes, Vichy carrots and broccoli Rack of Lamb with Tomato Couscous and Garlic Pearls -- roasted red bell pepper, sautéed artichoke Yellow Fin Sole Fillet -- mashed potato, crab galette, sauce verge, haricots verts Baked Ricotta Stuffed Shells -- garlic-basil-tomato sauce, mozzarella and Parmesan cheeses DESSERTS Chocolate Souffle' -- warm dark chocolate sauce Balsamic Strawberries -- white chocolate mousse Black Forest Cake no sugar added -- chocolate cake, Kirschwasser-flavored cream, Bing cherries, chocolate shavings Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted November 8, 2015 Author #4 Share Posted November 8, 2015 Day #4 -- Falmouth, Jamaica STARTERS -- SOUPS -- SALAD Citrus Delight with Amaretto -- gourmet vegetarian -- cranberry-apple vinaigrette Goat Cheesecake with Red Onion Jam -- puff pastry crust Crispy Seafood Spring Roll -- bay shrimp, sweet red chili sauce Double-Baked Potato Soup -- a velvety, cream soup of pureed potato and Cheddar cheese, garnished with chive and bits of bacon Pepper Pot with Dumplings -- root vegetables, chunks of beef, ginger, garlic Chilled Mixed Berry Soup -- gourmet vegetarian -- lemon zest Gravlax, Pear and Fennel Salad -- red onion, raisins, chive HOLLAND AMERICA LINE SIGNATURES French Onion Soup "Les Halles" -- Gruyere cheese crouton Classis Caesar Salad -- Parmesan cheese, garlic croutons, anchovies MAINS Orecchiette with Eggplant and Pork Ragout -- tomato, garlic, Asiago cheese Spicy Peanut-Cilantro Salad -- lime-marinated turkey, fresh corn, black beans, cheese tortilla strips, tomato, mixed lettuces, spicy peanut-cilantro vinaigrette Grilled Striped Bass with Roasted Corn Salsa -- black bean rice and roasted corn salsa Caribbean Braised Beef Pot Roast -- red wine sauce with rum raisins, frizzled onions, mushroom medley, pineapple mashed yams Veal Rump with Autumn Leaves -- baked semolina dumplings, beet jam Turkey Roast with Giblet Gravy and Cranberry -- apple-pecan stuffing, glazed dilled carrots and turnips, Brussels sprouts, candied sweet potato Curried vegetable Cutlet -- Indian spices, tomato sauce, baby bok choy HOLLAND AMERICA LINE SIGNATURES Grilled Salmon with Ginger-Cilantro Pesto -- basmati rice, Swiss chard, garlic cherry tomatoes Oven-Roasted chicken -- quinoa pilaf, herb roasted vegetables, jus DESSERTS Snickers Cake -- chocolate sponge, peanut-nugat cream, salted caramel frosting Blueberry-Lemon Meringue Tratlet -- fruit coulis Kiwi and Strawberry Fruit Pavlova -- vanilla whipped cream Crème Brulee -- Grand Marnier-scented custard, caramelized sugar Peach Crisp -- vanilla ice cream Cheese and Fruit -- Beechers Flagship, Ossau-lraty Sheep, Maaslander, Chaumes Sliced Fruit Plate -- selection of fresh fruit Hazelnut Mousse Cake no sugar added -- vanilla sponge cake, rum-flavored hazelnut mousse, pistachios Hot Fudge Sundae -- vanilla ice cream, whipped cream, toasted almonds Ice Cream -- vanilla -- rocky road -- orange sorbet -- cookies N cream frozen yogurt -- mint chocolate chip no sugar added AFTER DINNER DRINKS Tangerine Dream Cordial in souvenir glass -- Grand Marnier and Crème de Cacao White -- $5.95 Espresso -- $1.25 Cappuccino -- $1.75 Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted November 8, 2015 Author #5 Share Posted November 8, 2015 Day #5 -- Grand Cayman STARTERS -- SOUPS -- SALADS Orange and Avocado Carousel -- gourmet vegetarian -- lime, cilantro and honey dressing Seared Ahi Tuna Carpaccio -- turnip chips, papaya-ginger relish Salmon Gravlax with Honey Mustard Sauce --gravlax with honey mustard sauce Caribbean Fish Chowder -- roasted red bell pepper, cream, potato, celery, diced pumpkin Red Bean and Chorizo Soup -- pork belly, leeks, beef broth Chilled Watermelon Gazpacho -- gourmet vegetarian -- lemon sorbet, lime leaves Mesclun Lettuce -- roasted tomato, bell pepper, organic mixed seeds HOLLAND AMERICA LINE SIGNATURES French Onion Soup "Les Halles" -- Gruyere cheese crouton Classis Caesar Salad -- Parmesan cheese, garlic croutons, anchovies MAINS Spaghetti with Meatballs -- marinara sauce Sesame Steak Salad -- romaine, soy-glazed oyster mushrooms Grilled Corvina with Olives, Onions, and Peppers -- creamy mascarpone polenta, green beans Red Wine-Braised Brisket -- paprika-infused onions, buttermilk mashed potatoes, snow peas, carrots, broccoli Caribbean Curried Lamb -- pulao rice beans, fried okra Poblano-Stuffed "Pechuga de Pollo" -- braised tomato-cilantro rice, roasted carrots, roasted cumin-buttered corn kernels Vegetarian Stuffed Cabbage -- gourmet vegetarian -- red bell pepper sauce HOLLAND AMERICA LINE SIGNATURES Grilled Salmon with Ginger-Cilantro Pesto -- basmati rice, Swiss chard, garlic cherry tomatoes Oven-Roasted chicken -- quinoa pilaf, herb roasted vegetables, jus DESSERTS Pumpkin-Chocolate Cake -- chocolate, walnuts, chocolate glaze Caramelized Pear Crepe -- French vanilla ice cream Wild Berries Bread and Butter Pudding -- triple berry compote Crème Brulee -- Grand Marnier-scented custard, caramelized sugar Pineapple Crisp -- vanilla ice cream Cheese and Fruit -- Blue Wheel, Brie de Nage, Humboldt Fog, Leiden Sliced Fruit Plate -- selection of fresh fruits Chocolate Delight no sugar added -- chocolate cake, dark chocolate ganache, white chocolate mousse, chocolate shavings Ice Cream -- vanilla -- strawberry -- passion fruit sorbet -- banana frozen yogurt -- chocolate no sugar added AFTER DINNER DRINKS Violet Beauregard Cordial -- Chambord and Crème de Cacao White -- $5.95 Espresso -- $1.25 Cappuccino -- $1.75 Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted November 8, 2015 Author #6 Share Posted November 8, 2015 Day #6 -- At Sea (Gala Night) APPETIZERS Papaya with a Rainbow of Fruit -- banana liqueur, coconut shavings Jumbo Shrimp Cocktail -- American cocktail sauce Foie Gras with Apple Tarte Tatin -- cassis reduction SOUPS AND SALAD Roasted Parsnip Soup -- crispy kale, pumpkin seed oil Chicken and Orzo -- greens, root vegetables, lemon Apple and Pear Salad -- greens, dried cherries, blue cheese crouton ENTREES Surf and Turf -- filet mignon, half lobster tail, herb garlic butter, porcini basmati rice, sautéed vegetables Basil Crusted Veal Rack with Morels -- loaded mashed potatoes, zucchini pearls Grilled Salmon Fillet with Crab Cake -- parsnip puree and grilled zucchini Mushroom Ravioli -- garlis cream sauce, forest mushrooms, tomato ragout DESSERTS Warm Flourless Chocolate Cake -- molten chocolate center, whipped cream, assortment of berries Berry Angel Food Cake -- triple berry compote, Chantilly cream Tiramisu no sugar added -- mascarpone cream, coffee and Kahlua-soaked sponge cake Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted November 8, 2015 Author #7 Share Posted November 8, 2015 Day #7 -- HMC STARTERS -- SOUPS -- SALADS Tropical Fruit Medley -- kiwi, mango, lychees, papaya, Malibu dressing Salmon Tartare with Baby Zucchini -- cherry tomatoes, mini cornichons, bacon-curry yogurt sauce Sweet Breads with Roast Cos Lettuce -- burnt bread sauce Wild Mushroom Soup -- chive oil drizzle, crème fraiche Potato Soup with Kale -- turkey sausage, cabbage, white wine Chilled Peach Soup with Goat Cheese -- cucumber, bell pepper, dried-apricot, honey Coconut, Carrot and Radish Salad -- creamy vinaigrette MAINS Fettuccine and Veal Ragout -- ricotta, basil Salmon Baharat Salad -- poached egg, cherry tomatoes, red radish, brioche croutons, cheese foam, citrus-ponzu dressing Pan-Seared Rainbow Trout -- spaghetti, sautéed zucchini Herb-Crusted Prime Rib -- garlic mashed potatoes, roasted root vegetables, horseradish-cream, jus Lamb Shank -- cauliflower-rosemary puree, crispy parsnip Quail with Pumpkin "Tofu" -- roasted Brussles sprouts, pork crackling, button onions Vegetable Curry with Forbidden Rice -- cauliflower florets, green peas, root vegetables, pearl onions, coconut cream, curry spice, lime, cilantro DESSERTS Baked Chocolate Soup -- banana, cinnamon, rum, meringue Spiced Honey Cake -- orange compote Esterel Cake -- almond sponge, chocolate ganache, raspberry preserves, white chocolate Strawberry Charlotte -- strawberry mousseline, vanilla sponge, strawberry jam Link to comment Share on other sites More sharing options...
swin26 Posted November 9, 2015 #8 Share Posted November 9, 2015 Thank you for posting the menus. Link to comment Share on other sites More sharing options...
Dashwood100 Posted December 16, 2015 #9 Share Posted December 16, 2015 Two HMC's, that is great planning.:):) Link to comment Share on other sites More sharing options...
ellieanne Posted December 16, 2015 #10 Share Posted December 16, 2015 I'm really not seeing that much of a difference in the menus from my last cruise in January 2015. There was only one night when I would have and a problem finding something to eat in each course, but I find there is always one night each cruise when nothing really appeals to me. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 16, 2015 Author #11 Share Posted December 16, 2015 I think the biggest difference is the cut back on choices on Gala night. Link to comment Share on other sites More sharing options...
Stratheden Posted December 16, 2015 #12 Share Posted December 16, 2015 Thank you for posting these menus. Really appreciate your effort. Link to comment Share on other sites More sharing options...
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