a9753 Posted October 23, 2007 #1 Share Posted October 23, 2007 Does anyone have the lunch menu's from the dining rooms they can share? I'm curious to know what is served. Thanks! Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted October 23, 2007 #2 Share Posted October 23, 2007 I have the menus from the Zuiderdam (we were on the ship this past Feb.). If you're interested in those, let me know and I'll post them here. :) Link to comment Share on other sites More sharing options...
jtl513 Posted October 23, 2007 #3 Share Posted October 23, 2007 I have the menus from the Zuiderdam (we were on the ship this past Feb.). If you're interested in those, let me know and I'll post them here. :)Twinkle -Your menus and Middle-age-Mom's were copied into THIS THREAD very recently by hammybee. Edit: OOPS, sorry those aren't lunch menus ... Link to comment Share on other sites More sharing options...
a9753 Posted October 23, 2007 Author #4 Share Posted October 23, 2007 yes thank-you! i would love to see the lunch menus from the Z! Much appreciated! Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted October 23, 2007 #5 Share Posted October 23, 2007 yes thank-you! i would love to see the lunch menus from the Z! Much appreciated! I'm not a home at the moment, but I'll be there in a couple of hours and I'll post those menus for you. :) Link to comment Share on other sites More sharing options...
george/patricia Posted October 23, 2007 #6 Share Posted October 23, 2007 Twinkle: Would you also have the breakfast menus? Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted October 23, 2007 #7 Share Posted October 23, 2007 Here's the lunch menus. I'm missing the Day 2 lunch menu. The dessert menus for Day 3 and 6 don't have a date, so these may not be accurate on the day I posted them under. 7-day Zuiderdam Caribbean Lunch Cycle DAY 1-Closed DAY 2 I’m missing the lunch menu for day 2 DESSERT Old Fashioned Apple Pie Cinnamon-scented apples and raisins nestled in a flaky crust, served with vanilla ice cream and whipped cream Praline Mousse Cake Moist and tender genoise sponge cake layered with a hazelnut praline mousse Chocolate Profiteroles The classical French favorite. Feather-light cream puffs filled with velvety chocolate custard. NO SUGAR ADDED DESSERTS Butterscotch Pudding Creamy smooth pudding with the flavor of brown sugar, sprinkled with crisp pistachio nuts ICE CREAMS, SHERBET AND FROZEN YOGURT Vanilla or Chocolate Chip Ice Cream No sugar Added Vanilla Ice Cream Pineapple Sherbet Low Fat Frozen Strawberry Yogurt Caribbean Pineapple Sundae A mound of coconut ice cream dripping with slow-simmered pineapple rum compote. Garnished with whipped cream and chopped nuts BEVERAGES Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas Iced Tea or Milk DAY 3 FRESHLY BAKED BREAD Sour Dough Rolls-Three Seed Bread STARTERS & SOUP Honeydew Melon and Papaya Basted with a zingy ginger syrup Boston Bibb Lettuce Supple, sweet lettuce with roasted tomato and bright bell peppers Your choice of dressing: House Italian, Thousand Island, Blue Cheese and fat free Ranch Smoked Salmon Tartare With a wasabi crème fraiche and pleasantly pickled red onions Seafood Spring Roll Delicate seafood filling in a crisp-fried wrapper, with a sweet-and-spicy red chili sauce for dipping Black Bean Soup with Mango Salsa Hearty Caribbean soup simmered with garlic and cumin. Topped with tangy mango salsa Chilled Raspberry Soup Sweet, cool and smooth, with a bite of fresh mint ENTREES Salade Nicoise with Grilled Salmon Flakey salmon atop lightly dressed greens, surrounded with tender green beans, steamed sliced potatoes, crisp cucumber, fresh tomato, onion and briny olives, drizzled with a rosy vinaigrette The New York Style Pastrami Sandwich A heap of paper-thin josher-style pastrami on golden toasted caraway seed rye bread, served with crunchy potato chips The Classic All American Burger Hand-formed, sizzle-grilled beef burger on a sesame bun with all your favorite condiments and fresh-made French fries. Sautéed mushrooms, cheddar cheese, bacon and sautéed onion on request Traditional Fish and Chips Firm-fleshed Atlantic cod fillet dipped in a bubbling beer batter, crispy golden fried and served with malt vinegar, tangy tartar mayonnaise and hefty steakhouse fries Broiled Chicken Breast ‘Cubana’ Seasoned with cumin and cilantro then juicy grilled, served on spicy fiesta black bean rice with bell peppers and sautéed chayote Pasta Pasta Spaghetti quick-tossed with your choice of piping hot marinara seafood sauce, Alfredo sauce or meat sauce, served with Parmesan shavings and garlic bread Western Omelet A traditional American flat omelet filled with diced smoked country ham, potatoes, inions and red and green bell peppers DESSERTS This is either day 3 or 6 dessert menu-there’s no date on the card Lemon Meringue Pie Liltingly rich lemon custard baked in a crisp, flaky crust and crowned with soft meringue Carrot Cake Moist carrot-flecked cake studded with raisins, walnuts and pineapple. Spread with a smooth cream cheese icing Rich Chocolate Custard Cream With Malibu cream NO SUGAR ADDED DESSERTS Chocolate Mousse Feather-light mousse of sugar-free chocolate ICE CREAMS, SHERBET AND FROZEN YOGURT Vanilla or Cookies-and-Cream Ice Cream No Sugar Added Vanilla Ice Cream Coconut Sherbet Low Fat Frozen Vanilla Yogurt Strawberry Sundae A mound of vanilla ice cream topped with fresh ripe strawberry sauce, toasted almonds and whipped cream BEVERAGES Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas, Iced Tead or Milk DAY 4 FRESHLEY BAKED BREAD County Italian Roll-Bavarian Farmers Bread STARTERS & SOUPS Sliced Oranges with Watermelon Salsa Sun-golden citrus with a sweetly sour salsa of watermelon, lime, cilantro and jalapeno Romaine Lettuce Spears Garden showcase of rigid romaine, curly red beet and crisp cucumber, with sweet onion and corn confetti Your choice of dressing: Italian, Thousand Island, Blue Cheese or fat free Ranch Sliced Roasted Teriyaki Turkey Tender Moist and savory white meat turkey, with bright, crisp snow peas and crunchy jicama salad Provencale Vegetable Tart From the garden harvest, served with ripe tomato and salad greens drizzled with a rustic-flavored tomato-basil vinaigrette Butternut Squash and Apple Soup Golden as the harvest moon, with an apple cider accent Bahama Banana Creamy chilled banana soup sprinkled with amber Caribbean rum ENTREES Beverly Hills Cobb Salad Chopped iceberg lettuce, bacon crumbles, diced chicken breast, avocado and hard-cooked egg, with Blue Cheese and Thousand Island dressings The Classic Reuben Sandwich Rosy-hued corned beef paired with briny sauerkraut and Thousand Island dressing, served on dark Russian rye with French fries and a dill pickle Cheddar Burger with Chipotle Sauce Hand-formed, sizzle-grilled beef patty topped with melted Cheddar and smoky jalapeno sauce, served with yellow and red tomato slices and French fries Chili-Crusted Catfish Partnered with a cooling tropical fruit salsa atop toasty almond pilaf rice. Served with plantain and cumin-scented carrots Master Chef’s Favorite Slow Braised Short Ribs Simmered in a delicate red wine sauce with dried cherries and served with home-style mashed potatoes and root vegetables Pasta Pasta Spinach linguini quick-tossed with your choice of carbonara sauce, meat sauce or sun-dried tomato pesto sauce, served with Parmesan shavings and garlic bread Country Quiche A mixture of diced ham, zucchini, onions, garlic and Gruyere cheese baked with seasoned egg custard and served with green salad DESSERTS Blueberry Pie Caramelized peaches and berries bakes in a crisp, sweet crust, served with vanilla ice cream and whipped cream (I don’t know why this is called “blueberry” pie when it says it contains peaches-so it’s one or the other, I just don’t know which) Floating Island Soft meringue on vanilla crème anglaise caramel sauce and tossed almond Chocolate Mousse Cake Rich chocolate sponge cake layered with a rum-flavored chocolate mousse, garnished with marinated fresh strawberries NO SUGAR ADDED DESSERTS Cherry Strudel Ruby-hued fruit between paper-thin sheets of flaky phyllo pastry ICE CREAMS, SHERBET AND FROZEN YOGURT Vanilla or Praline No sugar Added Vanilla Ice Cream Rainbow Sherbet Low Fat Frozen Peach Yogurt Banana Sundae A mound of vanilla ice cream blanketed with sliced bananas, caramel sauce, chopped nuts and whipped cream BEVERAGES Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas, Iced Tea or Milk DAY 5-Closed DAY 6 FRESH BAKED BREADS Multigrain Whole Wheat – French Baguette Roll STARTERS & SOUPS Fresh Orange and Pear Delight Wedges of sweet Asian pear and sliced peach presented in a wedge of honeydew melon, twisted orange, seedless grapes and laced with Frangelico liquor Belgian Endive and Iceberg Lettuce With sweet mandarin segments, sliced avocado and blushing strawbetties Your choice of dressing: House Italian, Thousand Island, Blue Cheese or fat free French Basil Bay Shrimp Cocktail Sweet cold water peeled, de-veined shrimp presented in a silver cup with Dutch brandied cocktail sauce Mushroom Risotto Combined with Parmesan cheese and blackened finely sliced chicken breast accompanied with a tomato concassee sauce Green Chili and Corn Chowder A thickened soup with a kick you back flavor topped with roasted pimentos Chilled Watermelon Soup Garnished with whipped mint foam ENTREES Tabbouleh Salad Combination of bulgur wheat, fresh tomatoes, chipped mint, lemon juice, olive oil and fresh parsley combined and topped with warmed sliced tandoori chicken breast Spicy Santa Fe Wrap Filled with avocado guacamole, smoked turkey, cheddar cheese, roasted sweet peppers, olives and jalapeno peppers, complemented with Mexican rice salad South of the Border Burger Beef Patty topped with chili, cheddar and chopped onion on a toasted onion bun, with salsa and nacho chips Cold Water Rainbow Trout Filet Quickly seared and served with dill cucumber sour cream sauce and sesame flavored bok choy with buttered potatoes Braised Swiss Steak Braised in a rich red wine shallot sauce and served with mashed potatoes and turned root vegetables Pasta Pasta-Tagliatelle with Gorgonzola Tagliatelle tossed in a pungent Gorgonzola sauce or choose from Alfredo or meat sauce Tender Twin Toasted English Muffin with tender beef tips, topped with poached eggs, Madeira sauce and a teaspoon of hollandaise DESSERTS This is either day 3 or day 6 dessert menu Pecan Bar An all time American favorite served ala mode with a rich vanilla ice cream Duo of Chocolate Mousse Marriage of white and dark chocolates whipped into a mousse in a pool of raspberry sauce Warm Mocha Pound Cake With mango compote and vanilla ice cream NO SUGAR ADDED DESSERTS Vanilla Egg Custard Served with sugar free chocolate sauce ICE CREAMS, SHERBET AND FROZEN YOGURT Vanilla or Chocolate Chip Cookie Dough Ice Cream No sugar Added Vanilla Ice Cream Mango Sherbet Low Fat Frozen Strawberry Yogurt Chocolate Sundae A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds BEVERAGES Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas, Iced Tea or Milk DAY 7-Closed Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted October 23, 2007 #8 Share Posted October 23, 2007 Twinkle -Your menus and Middle-age-Mom's were copied into THIS THREAD very recently by hammybee. Edit: OOPS, sorry those aren't lunch menus ... Thanks for linking this thread to this one. :) Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted October 23, 2007 #9 Share Posted October 23, 2007 Twinkle: Would you also have the breakfast menus? I'm sorry, I don't. We did room service most mornings and one time we went to the buffet. The only reason I have the other menus is because they were left in our cabin daily, and unfortunately, the breakfast menu wasn't part of this. It would have been nice to have those, but we didn't receive those. Link to comment Share on other sites More sharing options...
sail7seas Posted October 23, 2007 #10 Share Posted October 23, 2007 Twinkletoes..... How incredibly generous of you to go to the trouble to post all those menus. Thank you. Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted October 24, 2007 #11 Share Posted October 24, 2007 Twinkletoes..... How incredibly generous of you to go to the trouble to post all those menus. Thank you. I'll use any excuse to get out of the office! lol :) Really, I don't mind because I've found so much helpful info here that it's nice to be able to help others. I can't even begin to imagine trying to plan a cruise (and I've used this board for info on land vacations) without the help of posters like you and the rest of the CC members. :) Link to comment Share on other sites More sharing options...
sail7seas Posted October 24, 2007 #12 Share Posted October 24, 2007 It is nice when we can help each other, isn't it. :) Link to comment Share on other sites More sharing options...
Starr Mtn Posted October 24, 2007 #13 Share Posted October 24, 2007 It's been awhile since we have been able to cruise. Think it's worth it just to enjoy the lunch menu! Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted October 24, 2007 #14 Share Posted October 24, 2007 It is nice when we can help each other, isn't it. :) It sure is. :) Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted October 24, 2007 #15 Share Posted October 24, 2007 It's been awhile since we have been able to cruise.Think it's worth it just to enjoy the lunch menu! We didn't make it to the dining room for lunch, and now I wished we would have at least tried to enjoy the dining room at least once during our cruise. Link to comment Share on other sites More sharing options...
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