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Brand New Zuiderdam Menus


drdaddy

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Okay, y'all. I have something that many of you would like to see. I have been given the newest menus for the Zuiderdam and it does look very different from what was offered in the past.

 

Now, my source wants me to pass this along, too. These menus are subject to change each week, each day, each hour! This person also wants me to let everyone know that HAL is always trying new things so there should be no grief if something is not available on your particular cruise.

 

Also, I do not have a beautiful website like Candy (wish I did) so I am just going to cut and paste here. It was sent with fancy, schmancy icons, formatted, and in color. It will not come out that way here, though. I am not sure if there would be any difference on a Western or Eastern trip but I will be on an Eastern. Maybe someone who goes Western can report back that it is the same or not. Actually, I would assume it is since none of the menus seem to be port-related.

 

Enjoy!

 

 

7 day Caribbean Dinner Cycle

 

DAY ONE

 

WELCOME DINNER Sat

 

Freshly Baked Bread

Ciabatta Rolls – Three Seed Rolls – Black Forest Loaf

 

APPETIZERS

 

Caribbean Fresh Fruit Medley

Sweet melon, papaya and pineapple accented with minted lemon yogurt

 

Avocado, Tomato and Crab Salad

Sweet snow crabmeat with diced ripe avocado and fresh tomato, gently combined with truffle oil-perfumed crème fraîche

 

Italian Prosciutto

Thinly shaved air-dried Parma ham with sweetly fresh honeydew melon fan

 

Steamed Mussels with Ginger, Garlic, Saffron and Lemon Grass

Quick simmered with shallots and garlic. Enriched with white wine and cream and served with fresh French bread

 

SOUPS AND SALADS

 

Broadway Basil Tomato

Mellow puree of vine-ripened plum tomato and basil with a chili flake kick, topped with a pesto crostini

 

Island Pepper Pot

Savory beef broth with hearty root vegetables and chunks of beef, flavored with ginger and garlic

 

Chilled Blueberry Soup

With a touch of crème de cassis and Champagne

 

Baby Spinach with White Mushrooms

Hearty salad with oven-roasted tomato, crisp red onions, crunchy bacon bits, chopped eggs and zesty blue cheese crumbles

 

Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Creamy Italian

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Bow Tie Pasta with Smoky-Grilled Portobello Mushroom

Tossed in a light fresh pesto sauce with sun-dried tomatoes. Garnished with crisp fried basil

 

Grilled Mahi Mahi with Roasted Corn Salsa and Plantains

Served alongside orange-infused black bean rice with fresh corn coulis and cilantro

 

Island Seafood Curry

Plump shrimps flash sautéed with lemon grass, coconut and ginger in a spicy green curry sauce, served with almond basmati rice

 

American Prime Rib of Beef au Jus

Slow-roasted to exquisite tenderness and carved to your order. Served with crisp French green beans and carrots and steamy baked potato

 

Roasted Game Hen with Sage Walnut Sauce

With mellow Savoy cabbage, baby carrots and tangy cranberry gnocchi

 

Roast Rack of Pork au Jus

Rolled in fresh herbs and served with spiced apple chutney, steamed broccoli, baby carrots and home-style potato mash

 

Eggplant Cannelloni Parmigiano

Marinara-roasted eggplant rolls filled with creamy pesto ricotta cheese, nestled on a savory mushroom risotto

 

ALTERNATIVE CUISINE

 

Broiled Chicken Breast or Seared Salmon Fillet or Grilled Sirloin Steak

With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request

Vegetables of the day: French Green Beans – Baby Carrots

 

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Our Pastry Chef’s Signature Chocolate Cake

A richly intense chocolate sponge cake with layers of chocolate ganache and bittersweet apricot marmalade

 

Caribbean Pineapple Panna Cotta

A light molded cream custard with tidbits of pineapple

 

Viennese Apple Strudel

The Austrian classic, made with fragrant cinnamon-scented apples and raisins, rolled in a flaky phyllo pastry and served with warm vanilla sauce

 

NO SUGAR ADDED DESSERT

 

Black Forest Cake

Light and airy chocolate sponge cake layers sandwiching kirsch-marinated Bing cherries and whipped cream

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Burgundy Cherry Ice Cream

Lemon Sorbet

Low Fat Frozen Peach Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Chocolate

 

Mango Sundae

A mound of vanilla ice cream topped with diced sweet mango and tangy mango sauce, with whipped cream

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

DAY TWO

 

CAPTAIN’S WELCOME GALA DINNER Sun

 

Freshly Baked Bread

Baguette Rolls – Farmers Bread Rolls – Six Grain Loaf

 

APPETIZERS

 

Mélange of Tropical Fruit

Drizzled with a cilantro balsamic maple reduction

 

Jumbo Shrimp Cocktail

Plump chilled shrimps with a zingy American cocktail sauce

 

Pâté de Foie Gras

Handmade duck liver pâté with Madeira marmalade jelly and gently poached pear

 

Caribbean Island Fish Cake

A tender mixture of mild wahoo with celery, onions, chiles and Sherry wine, dusted with crunchy cornmeal and served with a cayenne pepper sauce

 

SOUPS AND SALADS

 

French Onion Soup

Richly intense caramelized onions glazed with dry red wine in a savory clear broth, baked with Gruyère cheese

 

Shrimp Bisque

A delicate puree of Caribbean shrimps and cream, accented with aged Cognac and white wine and served with sourdough croutons

 

Chilled Mango Gazpacho

Our master chef’s unique and incomparably refreshing version of a classic gazpacho

 

Garden Harvest Salad

A tangle of frisée, mâche, arugula and oak leaf lettuce with a honey pear Brie crostini

 

Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Honey Dijon

 

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Fettuccine Frutti Di Mare

Bay scallops, shrimps, clams and mussels bathed in a lightly whipped lobster brandy cream with chopped Italian parsley

 

Steamed Alaskan King Crab Legs

In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and fingerling potatoes

 

Oven Roasted Rack of Lamb

Rubbed with Dijon mustard and garlic herb bread crumbs. Served with a Pinot Noir sauce, minted olive oil, traditional ratatouille, asparagus tips and garlicky potato gratin

 

Fillet of Beef Wellington

Tenderloin of beef topped with a duxelles of ham, mushrooms and duck liver, wrapped in a puff pastry and baked to a golden brown. Served on a mirror of Madeira sauce with a fresh vegetable bouquet and garlic mashed potatoes

 

Grilled Caribbean Rum-Glazed Salmon Fillet

A grilled fillet brushed with island spice paste, ginger, garlic and scallions, served with roasted red bell peppers, zucchini carrot pancakes and fingerling potatoes

 

Oriental Style Rotisserie Duck

Served with a sweet-and-sour sauce on a crisp mound of sesame-tossed stir-fried vegetables with soy-splashed fried egg noodles

 

Piccata of Vegetables

A fresh vegetable assortment dipped in a Parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous

 

ALTERNATIVE CUISINE

 

Broiled Chicken Breast or Seared Prawns in Garlic or Grilled Sirloin Steak

With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request

Vegetables of the Day: Ratatouille – Asparagus Spears

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

 

SWEET DELIGHTS

 

Master Chef Rudi’s Double Strawberry Cheesecake

A luscious blend of low fat cream cheese, fresh eggs and sugar, served with a shimmery fresh strawberry sauce

 

Chocolate Soufflé

French chocolate lightened with egg white foam and baked to lofty heights, served with Jamaican rum sauce

 

Frozen Cappuccino Bombe

For sophisticates only, a coffee-flavored ice cream coated in bittersweet chocolate

 

Flambé Crepes Suzette

Crepes smothered in an orange-caramel sauce with Grand Marnier and vanilla ice cream

 

NO SUGAR ADDED DESSERT

 

Apple Tart

Granny Smith apples gently poached with lemon and cinnamon, baked in a crisp and flaky pastry

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Coffee Ice Cream

Mango Sorbet

Low Fat Frozen Chocolate Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Strawberry

 

Hot Chocolate Fudge Sundae

A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

 

 

DAY THREE DINNER Mon

 

Freshly Baked Bread

Country Italian Rolls – Pumpernickel Rolls – Sun Dried Tomato Loaf

 

APPETIZERS

 

Watermelon Cocktail

Basted with a fresh orange mint syrup

 

Sweet Tomato and Fresh Mozzarella

Drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade

 

Oysters Rockefeller

The all-American classic baked on the half shell with fresh chopped spinach and topped with crunchy golden crumbs. Served with a briny fresh seaweed salad

 

Duck and Black Bean Quesadilla

Juicy roasted duck, seasoned black beans and jalapeño cheese wrapped in a toasty seared flour tortilla, served with golden roasted corn and tomato salsa

 

SOUPS AND SALADS

 

Grandma’s Chicken Noodle Soup

Restorative, well-seasoned chicken broth with crisp garden vegetables and tender vermicelli noodles

 

Caribbean Corn Chowder

A subtly spiced island favorite combining cream of corn with bell peppers, chiles and tarragon

 

Chilled Apple Vichyssoise

With a kick of apple brandy, sprinkled with tiny diced Granny Smith apples

 

Californian Gourmet Greens

Topped with creamy herbed goat cheese, toasted pecans, sun-warmed cherry tomatoes and fresh orange segments

 

Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Blue Cheese

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Mushroom Ravioli

Savory ravioli in a garlic cream sauce with a ragoût of forest mushroom and tomato

 

Caribbean Island Style Paella

An aromatic rice dish brimming with chicken, seafood, pork and chorizo, stewed with saffron, olives, onions and bell peppers

 

Black Pepper Crusted New York Sirloin Steak

Served with a full-bodied red wine shallot sauce, golden-grilled yellow and green zucchini and creamy twice-baked potato

 

Caribbean Spiky Grouper with Smoked Salmon

On fluffy black bean puree with fresh spinach, turnip and a punchy relish of tomato, smoked salmon, bacon and shallot

 

Ginger Grilled Half Chicken and Mangoes

Served with roasted Caribbean yams and pesto-sautéed yellow and green zucchini with garlicky red bell pepper

 

Braised Lamb Shanks

In a rich-flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes

 

Leek and Broccoli Flan

Baked in a crisp crust and served with bell pepper orzo pasta, fresh basil and grill-kissed tomato

 

ALTERNATIVE CUISINE

 

Grilled Wild Salmon or Broiled Chicken Breast

With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request

Vegetables of the Day: Sauteed Spinach – Half Grilled Tomato

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Chocolate Avalanche Cake

“Boulders” of chocolate-drenched cake enriched with a fudge sauce

 

Tiramisu

Ladyfingers soaked with espresso and Kahlúa layered with sweetened mascarpone cream and dusted with cocoa powder

 

Berries of the Forest Crisp

Compote of fresh strawberries, blueberries, Marionberries and raspberries under a mixed nut streusel, baked golden crisp and topped with vanilla ice cream

 

Peach Flambé

Sweetened peaches swirled in a caramel and raspberry sauce with Peachtree liqueur

 

NO SUGAR ADDED DESSERT

 

Almond Fruit Cake

An exceptionally moist almond butter cake layered with cherries and Frangelico whipped cream

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Pistachio Ice Cream

Raspberry Sorbet

Low Fat Frozen Vanilla Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla and Chocolate

 

Pear Belle Hélène Sundae

A mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

DAY FOUR

 

DUTCH TOUCH DINNER Tues

 

Freshly Baked Bread

Potato Rolls – Honey and Wheat Rolls with Raisins – Pesto Bread

 

APPETIZERS

 

Sailors’ Fruit Cocktail with Orange Curaçao

A bright array of fresh fruit spiked with Dutch liqueur

 

Antilles Shrimp Cocktail

A ripe cantaloupe filled with island baby shrimps and chunks of glistening fruits in a brandy cocktail sauce

 

Chef’s Dutch Country Pâté

A savory duck, pistachio and Port wine pâté, with lingonberry marmalade and crunchy Waldorf salad

 

Crab and Artichoke Dip

Sweet rock crab, bell pepper, cream cheese and fresh thyme, baked with American cheddar and served with focaccia bread

 

SOUPS AND SALADS

 

Island Chicken Gumbo

A Caribbean soup generous with sweet okra, tomatoes and onions and spiked with Creole seasonings

 

Dutch Green Pea Soup

Simmered until meltingly rich with meaty ham hocks, celeriac and smoked sausage

 

Chilled Three Berry Minestrone

A bright blend of strawberries, blueberries and raspberries topped with tangy lime sorbet

 

Chiffonade of Bibb Lettuce with Tuna

Bibb lettuce, diced cucumber, tomato, olives, green beans and boiled potato with flakes of tuna, garnished with a hard-cooked egg

 

Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Thousand Island

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Ziti with Prosciutto and Lemon Olive Oil

Tubular pasta gently tossed with garlic, full-flavored black and green olives, diced fresh tomatoes and crisp shallots

 

Zander Perch Meunière

Drizzled with a lemon and parsley browned butter sauce and served with bright steamed asparagus, carrot sticks and minted new potatoes

 

Nasi Goreng

Indonesian fried rice feast with juicy pork saté, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelet. Served with pickled cucumber, crisp prawn crackers and crisp-creamy fried banana

 

Dutch Favorite—Brisket of Beef with Hodgepodge

Slowly simmered brisket of beef on a hodgepodge of carrots, onion and potatoes

 

Grilled Pork Tenderloin with a Mushroom and Green Peppercorn Relish

Served with spaetzle, fresh spinach, sautéed cherry tomatoes and tender grilled fennel

 

Home Style Roast Turkey

Golden roasted and juicy, complete with harvest apple pecan stuffing, giblet gravy, zingy cranberry relish, carrots and just-like-Mom’s Brussels sprouts and mashed potatoes

 

Southwestern Style Cheese Manicotti

With creamy tomato sauce, roasted corn, bell pepper, cilantro, basil, olives, scallions and jalapeño, served on fresh spinach and baked with fontina cheese

 

ALTERNATIVE CUISINE

 

Seared Salmon Fillet or Broiled Chicken Breast or Grilled Sirloin Steak

With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request

Vegetables of the Day: Carrot Sticks – Grilled Fennel

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Banana and Coconut Soufflé

Banana-flavored batter lightened with egg white foam and baked to lofty heights, served with rich coconut sauce

 

Chocolate Mousse in a Basket

A classic mousse made of Dutch chocolate, voluptuously smooth yet light

 

Caribbean Rum Cake

Moist pound cake drunken in Meyers’s rum and surrounded with a rich vanilla sauce

 

Flambé Crepes Georgette

Crepes simmered in a rich and creamy caramel sauce and flambéed at your table with dark rum

 

NO SUGAR ADDED DESSERT

 

Chocolate Profiteroles

Feather light cream puffs filled with sugar-free chocolate custard

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Rocky Road Ice Cream

Pineapple Sorbet

Low Fat Frozen Raspberry Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Strawberry

 

Raspberry Sundae

A mound of vanilla ice cream glistening with warm raspberries, topped with whipped cream and a delicate almond cookie

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

 

DAY FIVE

 

MASTER CHEF’S DINNER wed

 

Freshly Baked Bread

Baguette Rolls – Black Forest Rolls – Sour Dough Bread

 

APPETIZERS

 

Pineapple with Berries

Juicy fresh berries and pineapple macerated in a pomegranate syrup and served in a baby pineapple shell

 

Dialogue of Salmon Tartare with Avocado

Cold-smoked, pickled and chipotle hot-smoked salmon with lime-avocado-tomato salsa

 

Golden Baked Brie in Phyllo

Ripe wedge of Brie rolled in crushed hazelnuts and wrapped in phyllo pastry, then baked until crisp-creamy. Served with a cinnamon-spiced apple-cranberry compote

 

SOUPS AND SALADS

 

Lobster Bisque

Silky smooth classical shellfish soup heightened with aged French cognac and whipped cream

 

Oxtail en Croûte

Slowly simmered soup of hearty oxtail and tiny diced vegetables in a flavorful broth, served in a rustic crock under a puff pastry lid

 

Gourmet Garden Greens in Tomato Shell

Selected baby greens with julienned peppers, enoki mushrooms and bell pepper confetti, drizzled with honey mustard dressing

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Linguini with Seafood and Salmon

Regional bay scallops, clams and mussels in a lightly whipped lobster sauce, topped with a grilled salmon medallion

 

Sautéed Shrimps ‘Provençal’

With garlic, tomato concassé, florets of crisp tender broccoli spears and sticky rice

 

Oven Roasted Duck Breast

The old-time favorite, oven roasted until crisp and served with a Grand Marnier sauce, braised red cabbage, pea pods, carrot julienne and William potato

 

Meritage Noisettes of Beef and Pork

On an earthy bed of Calvados-spiked forest mushroom ragoût, with sun-dried tomato risotto, fresh herbs, vegetable bundle and braised onion

 

Apricot Glazed Salmon

Baked under a gingery apricot soy glaze and served with a saffron rice timbale and sautéed leek, carrot and broccoli florets

 

Vegetable Strudel

Summer vegetables and Gouda cheese rolled in phyllo pastry and baked till crisp and flaky. Served with a chive and mushroom sauce and golden rissole potatoes

 

 

SWEET DELIGHTS

 

Grand Marnier Soufflé

Sweetened foamy egg white and flour baked to lofty heights and served with vanilla rum sauce

 

The Master Chef Rudi’s ‘Premiere’

A white chocolate chef “toque” filled with a sweetly delicate milk chocolate mousse and decorated with macerated berries

 

NO SUGAR ADDED DESSERT

 

Sherry Trifle

A sugar-free rendition of the popular English classic

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Cinnamon Ice Cream

Strawberry Sorbet

Low Fat Frozen Chocolate Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Strawberry

 

The Chef’s Sundae

A mound of vanilla ice cream topped with mashed tropical fruits and whipped cream and sprinkled with roasted macadamia nuts

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

DAY SIX

 

CAPTAIN’S GALA DINNER

 

Freshly Baked Bread

Baguette Rolls – Zucchini Bread – Sour Dough Bread

 

APPETIZERS

 

Celebration of Fruit Cocktail

A selection of seasonal fruits splashed with crème de cassis and served with a palate-teasing apple foam

 

Captain’s Antipasto Plate

Duck pâté, thinly sliced dried bresaola beef, dry-cured coppa pork and paper-thin prosciutto served with a robust Sicilian-style roasted vegetable salad

 

Trio of Salmon with Prawns and Pearls of the Ocean

A selected tasting of delicately hot-smoked salmon, pickled salmon and gravlax, with jumbo prawn and a caviar garnish

 

Escargots Bourguignon

Delectable snails marinated in Pernod and Chablis and lightly baked in an herb garlic butter, with French bread

 

SOUPS AND SALADS

 

Caribbean Seafood Bouillabaisse

Islands version of the rich, clear seafood broth aromatic with bay scallops, shrimps, salmon and halibut, served with baked crunchy pesto croutons

 

Dos Frijoles – Cuban Specialty

Spicy, full-bodied two bean soup with a zesty twist of orange

 

Chilled Strawberry Bisque

Sweet, cool and smooth, garnished with a slightly sharp green peppercorn cream

 

Crisp Wedge of Iceberg

With tender artichoke hearts, fresh tomato, cucumber, golden roasted corn, bell pepper and onion confetti

 

Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Italian

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Penne with Seafood Bolognese

Coarsely diced salmon and crab combined with a red wine and marinara sauce, crowning a mound of al dente penne pasta

 

Surf and Turf

5- oz lobster tail and petit filet mignon are combined and served with a béarnaise butter sauce. Grilled green asparagus, carrot battonets and rice pilaf.

 

Baked Honey Glazed Ham

Thick sliced on a cushion of corn bread pudding and country style mashed potatoes. Home made rum raisin sauce, bronze baked apple, braised carrots and Brussels sprouts

 

Hazelnut and Almond Crusted Chicken with Mango

Tender suprême of chicken dipped in an almond and hazelnut breading and golden fried, drizzled with a zesty mango relish served on a bed of sun-dried tomato risotto. Broccoli rosettes and red beet parsienne

 

Slow Roasted Rack of Veal

On an earthy bed of Calvados-spiked forest mushroom ragoût with fresh herbs, basil-scented mashed potatoes and colorful stir-fried vegetables

 

Curried Vegetable Cutlet

Minced peak-season vegetables flavored with Indian spices, hand-molded and sautéed to a golden brown. Served with garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy

 

ALTERNATIVE CUISINE

 

Seared Wild Salmon or Grilled Sirloin Steak or Plain Grilled Chicken Breast

With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request

Vegetables of the Day: Stir-fried Vegetables – Red Beet Parisienne

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Baked Alaska

Ice cream “glacier” under a blanket of meringue, with warm brandy Bing cherry sauce

 

Mango Coconut Banana Strudel

Two prized tropical fruits, flavored with sugar cane rum and served on a fragrant vanilla raisin sauce alongside coconut ice cream

 

NO SUGAR ADDED DESSERT

 

Individual Baked Alaska

Ice cream “glacier” under a blanket of meringue with warm brandy Bing cherry sauce

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Strawberry Ice Cream

Watermelon Sorbet

Low Fat Frozen Heath Bar Crunch Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Chocolate

 

Peach Melba Sundae

A mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart Melba sauce

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

DAY SEVEN DINNER

 

Freshly Baked Bread

Poppy Seed Baguette Rolls – Pumpernickel Rolls – Ciabatta Bread

 

APPETIZERS

 

Orange and Caramelized Pink Grapefruit Cocktail

Surrounded by a glistening tequila-spiked ratatouille of assorted fruits

 

Grilled Portobello and Ricotta Crostini

Served with juicy oak-smoked chicken breast

 

Norwegian Style Gravlax

Salmon cured with kosher salt, sugar, dill and crushed peppercorns, served with a mellow honey mustard dill sauce and pumpernickel bread

 

Thai Crispy Spring Roll

On a brightly seasoned rice noodle salad with a sweet chili sauce for dipping

 

SOUPS AND SALADS

 

Famous Italian Wedding Soup

Hearty broth rich with colorful vegetables, tender pasta and miniature meatballs

 

Bahamian Conch Chowder

Creamy-chunky island-style chowder topped with a rainbow of roasted peppers

 

Chilled Avocado and Smoked Salmon

Creamy avocado soup with spicy jalapeño, sour cream, smoked salmon julienne and cilantro

 

The Greek Salad

Crisp chopped romaine showered with feta cheese, tender artichokes, kalamata olives, sun-ripened tomatoes, red onion and cucumber

 

Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Lemon Herb

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Tagliatelle with Asparagus and Fresh Mozzarella

Gently tossed with seared shallots, fresh thyme leaves and juicy roasted tomatoes

 

Sesame Crusted Tuna Steak

With Caribbean-style grilled vegetable salsa, crackling broccoli tempura and hot spicy wasabi mashed potatoes

 

Caribbean Island Pot Roast

Slowly braised beef in a rum raisin and red wine sauce with island root vegetables, topped with frizzled onions and served with crisp-tender broccoli, baby carrots and pineapple-mashed yams

 

Braised Osso Buco

An Italian favorite. Meltingly tender veal shank slow simmered in white wine and fresh tomato sauce with a lemon garlic finish. Served on a mushroom risotto

 

Parmesan Crusted Chicken Breast

With a honey Dijon mustard sauce, basil-scented mashed potatoes and quick-steamed broccoli florets

 

Roast Leg of Lamb with Minted Gravy

Nestled in a bed of well-seasoned roasted vegetables alongside a crisp-creamy potato cake flecked with bacon and parsley

 

Farmer Harvest Pot Pie

A ragoût of root vegetables in creamy tomato sauce baked in a cocotte with a puff pastry crust

 

ALTERNATIVE CUISINE

 

Grilled Wild Salmon or Grilled Sirloin Steak or Plain Grilled Chicken Breast

With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request

Vegetables of the Day: Roasted vegetables – Broccoli Tempura

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Cheesecake Sampler Plate

A fleet of individual flavored cheesecakes (chocolate chip, raspberry and vanilla) on a sea of fruit coulis

 

Warm Chocolate Truffle

Topped with white chocolate and accented with ripe red raspberry sauce

 

Apple and Cranberry Cobbler

Sweet-spiced compote baked under a tender golden biscuit crust and served with vanilla ice cream

 

Pineapple Flambé

Glistening slices of pineapple simmered with a dark rum caramel sauce

 

NO SUGAR ADDED DESSERT

 

Strawberry Shortcake

Glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Butter Pecan or Vanilla Bean Ice Cream

Orange Sorbet

Low Fat Frozen Strawberry Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Chocolate

 

Strawberry Sundae

A mound of vanilla ice cream with fresh strawberry topping, whipped cream and nutty praline crunch

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

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Thank you so much for the new menu! Can I have a copy with all the doodads?

 

Looks like Dutch Night is intact, but still no Dover Sole. There is, however, a Perch Muniere that sounds very good. I'll have to check my Pinnacle rez to make sure I won't miss it.

 

Who is the new chef?

 

Candy <-- can almost taste the Banana-Cocconut Souffle

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Thanks very much for posting this, drdaddy! I'm excited that they list the day's vegetables in with the alternatives. I plan to ask for extra veggies when they have something good. Frankly, that's my pet peeve at all restaurants, not just aboard ships - that vegetables are more of a garnish than a side item.

 

I noticed that there is no "alternative" entree section on day 5. Can you check your formatted copy to see if it got lost when you cut and pasted?

 

Thanks again,

Susan

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Uh oh! I read it over twice and there are NO CHOCOLATE TULIPS! This is my absolutely, positively favorite dessert of all time on HAL ships! If there are no tulips on my 17-day Westerdam cruise next fall, I may have to stage a passenger revolt!

 

But seriously, this menu sounds wonderful with a lot of interesting choices. We just came off a 14-day cruise on Celebrity Summit, and while it was a great cruise which we really enjoyed, the food was a bit of a disappointment and we felt the menu choices in the main dining room were limited. This menu, even if it is revised, has much more variety and a greater number of selections than we did, so I'm hoping it will indeed be representative of all the ships.

 

But....are you listening Holland America....I still want a tulip!

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I have to admit, this latest menu update looks excellent.

 

 

(But a note to the chef ... Are mushrooms REALLY needed in some of those dishes?? ...... :rolleyes: )

 

:cool:

 

And another thing that's missing ... Bami

I say let Nasi be the lunch choice, and put Bami back on the dinner menu.

Anyone who cares to rally behind me on this, feel free to do so.

 

:)

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Is this menu for the Pinnacle or the main dinning room. We get one night at the Pennacle and this would help choosing which night to go.

 

 

Sam.....

 

These are main dining room menus.

Pinnacle's menu is very different and have been posted here on this Board. I don't have the link to them but perhaps you may find it on Candy's webpage.

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I thought that the two formal nights were the two days 'at sea'. But according to the DR menu, the first formal night would be the 2nd day on board, when we go to Half Moon Cay. Is this correct?

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We enjoyed the new menu on our 9/17/05 Zuiderdam sailing and just reading your post makes my mouth water for the Beef Wellington, the surf & turf, the rack of lamb and especially the Mushroom Ravioli........they were the most memorable dishes of the week for me........

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Glad to be of service. Can't let Candy do all the work! :-)

 

Susan, you ar right. There is no alternatives listed for Day 5 on the original. They do seem to be the same though for most nights.

 

KCat, the name for the meal sounds like it should be the formal night but I am 100% positive that the formal nights would be the third and sixth nights. Those names used to mean something. On the old Norway and even on some RCCL ships, the theme would reflect the selections. They had an Italian, French, American, etc. nights and most of the foods were indicative of that. Even the midnight snack would reflect the theme. The waiters would wear outfits that had the theme, too. HAL does not seem to go in for that at all. Princess didn't either when we did Alaska. I thought it was cute. Wait, actually I do remember wearing some kind of hat one night last year on the Zuiderdam. I can pass on that.

 

I will have to make a note of tokathy's post. The surf and turf is a gimme. Was the rack of lamb really a rack, like with ribs and such? That would be something I could go for.

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HAL used to have French, Italian nights etc

 

They would put streamers over the tablelcoth which coordinated with the small flag that would be in the center of the table representing which cuisine was being featured. The last time I remember seeing that done on an HAL ship was on Rotterdam in Europe 1998.

 

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Sail7Seas, they did the International nights on our 14 day circle Caribbean cruise in 2000 on the Noordam. Very festive, with ribbons and flags and even some fabric in the same colors draping the columns in the dining room. The waiters wore costumes reflecting the native dress of the countries also.

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Is this menu being tested on one ship or is it available ship wide and we can expect it on the Volendam in Nov? Having an advanced menu available really helps you plan dining on the entire voyage so you don't miss something you like one night and not have the opportunity to select it another night. Thanks for the posting.:)

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Just got off Zuiderdam two days ago and these were the menus that we had. The food was wonderful!!!! The Pinnacle was the same menu as what has been posted in the past. Lunch at the Pinnacle was offered only on Monday, our first sea day. It wasn't heavily advertised and consequently wasn't very crowded. The offered a different menu at lunch. Cost was $10.00.

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