Oct 25 Eurodam Western Caribbean Dinner Menus

[Krazy Kruizers]

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

[Krazy Kruizers]

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

[Krazy Kruizers]

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

[Krazy Kruizers]

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

[Krazy Kruizers]

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

 

 

[Krazy Kruizers]

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

[Krazy Kruizers]

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

[swin26]

Thank you for posting the menus.

[Dashwood100]

Two HMC's, that is great planning.:):)

[ellieanne]

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.

[Krazy Kruizers]

I think the biggest difference is the cut back on choices on Gala night.

[Stratheden]

Thank you for posting these menus. Really appreciate your effort.