Noordam Dinner Menus - Posted Here

[WeLoveCruising]

As I promised, I'll start posting the menus from my recent Noordam cruise on this thread. It might take some time to get them all in, but here's a start.

The dinner menus had three sections - starters, entrees, and desserts. It was common to order multiple starters if one wished (the way it was on the old menu), for example a soup and an appetizer or salad. In addtion to these menus, every night also had an "Available Daily" section of French Onion Soup, Caesar Salad, Salmon, Grilled Chicken, and Steak. These could be ordered any day.

 

Also please keep in mind this was a ten day Caribbean cruise. I've seen menus vary by ship, season, itinerary, etc. Also (unfortuntely) I think I mixed up a few days in the middle. I'll try my best to keep them in order but they may not be.

 

I definitely mixed up the dessert menus so I'll just post all desserts offered at the end of this. I'll make a different post for each day's menu and I'll get them all sooner or later :)

 

Hope you enjoy

 

Day One (keep in mind it was Halloween, therefore the names)

 

Starters

Witches Cauldron of Steamed Mussels with Curry, Saffron, and Lemongrass

Quick simmered with shallots, garlic, and enriched with white wine and cream and served with French Bread

 

Boney Broadway Basil Tomato Soup

Mellow puree of vine ripened tomato and basil with a hint of chili flakes, topped with crème fraiche

 

Spine Tingling Caribbean Fruit Medley

A composition of sweet melon, papaya and pineapple accented with rum and a minted lemon yogurt

 

Vampires Crab Tower with Avocado Salsa (Greenhouse Spa Cuisine)

The sweet meat of Alaska crab with diced ripe avocado and fresh tomato, gently combined with olive oil, lime, and cilantro

 

Power of Three Fettucine with Plum Tomato and Basil (Can also be ordered as entrée)

Al denta pasta with chopped plum tomato, roasted garlic, shallots and fresh basil

 

Devil’s Island Pepper Pot Soup

Savory Beef Broth with hearty root vegetables, dumplings, and chunks of beef, flavored with ginger and garlic

 

Chilled Peach and Ginger Soup (Greenhouse Spa Cuisine)

Refreshing blend of peach and ginger with buttermilk and apple juice

 

Creepy Baby Spinach and White Mushroom Salad

With oven-roasted tomato, crisp red onion, crunchy bacon bits, chopped egg, and blue cheese crumbles

 

Entrees

 

Haunted House Cobb Salad

Chicken breast, avocado, blue cheese, bacon, tomato, egg and lettuce tossed in our signature vinaigrette

 

Sleepy Hollow Ginger Breast Chicken with Mango Lime Relish (Greenhouse Spa Cuisine)

Served with roasted sweet potato and pest-sauteed zucchini with red bell pepper

 

Dracula’s American Prime Rib of Beef au Jus

Slow roasted to exquisite tenderness and carved to order. Served with crisp green beans with toasted almonds, sugar glazed carrots, and a baked potato

 

Dr Frankenstein’s Grilled Pork Chop with Pineapple Rum Glaze

Presented with roasted baby fennel, baby carrots and garlic buttermilk mashed potatoes

 

Adams Family Recipe of Eggplant Cannelloni Parmigiano

Marinara roasted eggplant rolls filled with creamy pesto ricotta cheese, atop a savory mushroom risotto

 

Mahi Mahi with Roasted Corn Salsa and Plantains from Davey Jones Locker

Served grilled alongside orange infused black bean rice with fresh corn coulis and cilantro, cherry tomatoes and green beans with toasted almonds

[Old As Dirt Mom]

WOW!! Thank you, WeLoveCruising!:) If this isn't an act of kindness, I don't know what is! Thanks for all of the information you've made available to us:)

 

Karin

[WeLoveCruising]

Day Two

Starters

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

Beet and Chile Quesadillas (Greenhouse spa cuisine)

Oven roasted baby beets with jalapeno and poblano peppers in a flour tortilla

Caribbean Corn Chowder

A rich soup with a spicy kick, topped with roasted pimentos

Famous Italian Wedding Soup

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

Chilled Raspberry Soup

Refreshing and creamy smooth, topped with almond macaroon crumbles

California Gourmet Greens (Greenhouse spa cuisine)

Topped with creamy goat cheese, toasted pecans, cherry tomatoes, and fresh orange segments

Mushroom Ravioli (May also be ordered as an entrée)

Plump and savory ravioli in a garlic cream sauce with a forest mushroom tomato ragout

Entrees

Santa Fe Salad

Lime-marinated turkey, fresh corn, black beans, cheese, tortilla strips, tomato and mixed lettuces with a spicy peanut cilantro vinaigrette

Rum Glazed Perch Filet

Topped with grilled pineapple and served with asparagus spears, steamed cauliflower and Caribbean rice pilaf scented with cumin and thyme

Caribbean “Jerk” Style Chicken Breast (Greenhouse spa cuisine)

Island spiced and served with seasoned three bean ragout and golden grilled pineapple spears and leeks with pearl onions

Braised Lamb Shanks

In a rich flavorful red wine sauce with stewed root vegetables and mashed potatoes

Leek and Broccoli Quiche

Delicate tasting yet hearty, served with curry lentil and orzo salad, grilled tomato, and sautéed spinach

Black Pepper Crusted New York Sirloin Steak

Grilled with a full bodied red wine shallot sauce, golden grilled yellow and green zucchini, leeks with pearl onions and creamy twice baked potatoes

[WeLoveCruising]

Day Three – Captain’s Welcome Dinner – Formal Night

Starters

Jumbo Shrimp Cocktail (Greenhouse Spa cuisine)

Plump chilled shrimp with a lime and tomato confit cocktail sauce

Caribbean Fish Cakes

Moist and tender, flavored with capers, fried leeks, jalapenos and bell pepper and served with a smoky chipotle lime sauce

Fettuccine Frutti Di Mare (Can also be ordered as an entrée)

Plump scallops, shrimp, clams, and mussels tossed in a whipped brandy cream with chopped Italian parsley

Jamaican Chicken and Callaloo Soup (Greenhouse Spa cuisine)

Shredded chicken breast and butternut squash, callaloo greens, garlic and thyme, combined in a flavorful chicken broth and topped with toasted coconut

Chilled Mango Gazpacho

Our Master Chef’s version of a chilled classic

Salad of Arugula and Frisee

With William Pear and key lime and passion fruit vinaigrette

Melange of Tropical Fruit

With an intriguing cilantro balsamic maple reduction

Cream of Four Mushroom Soup

A rich blend of oyster, ****ake, button, and enoki mushrooms, topped with a crunchy carrot fritter

Entrees

Seared Beef Salad

Seasoned skirt steak, thinly sliced, served with avocados, tomato and mixed greens topped with wasabi vinaigrette

Oven Roasted New Zealand Rack of Lamb

Rubbed with Dijon mustard and fragrant garlic herb crumbs. Served with a full flavored Pinot Noir sauce, minted virgin olive oil, ratatouille, asparagus, and garlic potato gratin

Steamed Alaskan Crab Legs

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

Graved Salmon glazed with Maple Syrup

With shredded green apple, served a top of a light creamy savoy cabbage and boiled potatoes

Filet of Beef Wellington

Mouthwatering tenderloin of beef topped with a duxelles of duck liver and mushroomsw, wrapped in a puff pastry . Served on a mirror of Madeira sauce with duchesse potatoes and a medley of green asparagus and Chinese pea pods

Couscous Florentine (Greenhouse Spa cuisine)

Couscous and spinach, served with a grilled vegetable kebab accompanied by a dill flavored nonfat sour cream sauce

[WeLoveCruising]

LOL

I think its really funny that this program asterisked-out a type of mushroom in the four mushroon soup. It is Sh*take :)

[WeLoveCruising]

Day Four

Starters

Seasonal Fruit Kabobs (Greenhouse Spa Cuisine)

Skewered chunks of pineapple, melon, strawberry, apple, and papaya served with a chilled mango lassi sauce

Trio of Salmon with Pearls of the Ocean

A selective tasting of delicately hot smoked salmon, pickled salmon and gravlox, and a salmon caviar garnish

Escargot in Red Wine Ragout

Escargot simmered with shallot, garlic, red wine enhanced with a touch of cream and served beneath a puff pastry pillow

Rigatoni with Roasted Garlic (May also be ordered as an entrée)

Tossed with a hearty mix of ripe tomatoes, shallots, olive oil, chopped parsley, capers, broccoli and mushrooms, finished with a light Parmigiano Reggiano cream

Chilled Green Pea and Mint Soup (Greenhouse Spa Cuisine)

Cool, smooth soup of fresh peas blended with sautéed shallots, vegetable stock and mint, garnished with chives

Manhattan Clam Chowder

Topped with oyster crackers

Dos Frijoles

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

Salad Caprese

Overlapping slices of sun warmed tomatoes, crisp red onions and fresh buffalo mozzarella, drizzled with extra virgin olive oil and placed on a bed of buttery lettuce

Entrees

Seared Ling Cod Filet with Caribbean Vegetable Salsa

A delicate fish hand rubbed with island spices, topped with fried yam gaufrettes and presented with Caribbean vegetable salsa, corn medley, and a pesto risotto

Mediterranean Chopped Salad (Greenhouse Spa Cuisine)

A mosaic of romaine lettuce, feta cheese, kalamata olives, sun dried tomoatoes and cucumber topped with grilled rosemary / lemon chicken breakst and balsamic Dijon dressing

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 noodle

American Prime Rib of Beef Au Jus

Slow roasted to exquisite tenderness and carved to order. Served with a vegetable medley, asparagus, and baked potato

Braised Osso Buco

An Italian favorite, meltingly tender veal shank slow simmered in white wine and fresh tomato sauce with a zipply lemon garlic finish. Served on a creamy mushroom risotto and roasted green peppers

Grilled Polenta and Eggplant Napoleon

A hearty stack of marinara roasted eggplant slices and grilled cilantro polenta, nestled on a savory black bean ratatouille

[Roz]

I also got a kick out of the ****ake mushrooms. :D

 

Makes it look like we're a bunch of giggling grade school children viewing a nude in an art museum for the first time.

 

Roz

[WeLoveCruising]

Day Five – What’s Left of the Old Dutch Night

 

Starters

 

Layered Fruit Tier (Greenhouse Spa Cuisine)

A blossom of ripe mango, pineapple and strawberry slices surrounding cottage cheese, with raspberries and mango yogurt on the side

 

Antilles Shrimp Cocktail

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

 

Mushroom Vol au Vent

An earthy ragout of mushrooms with scallions, white wine, crème fraiche and a hint of cumin, spooned into a crisp puff pastry sheet

 

Baked Macaroni with Ham and Cheese (May also be ordered as an entrée)

Layers of pasta, Gruyere cheese and savory ham topped with Parmesan cheese sauce and baked until bubbling and golden brown. Served with garlic French bread.

 

Chilled Three Berry Minestrone

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

 

Dutch Pea Soup with Smoked Pork Meat

Flavored according to tradition, with carrots, leeks, potato, and celery leaves. Enriched with a hearty helping of smoked ham and sausage.

 

Shrimp and Chicken Gumbo (Greenhouse Spa Cuisine)

A thickened stew of chicken, shrimp, and sausage, with bell peppers, tomato, okra, celery, onions, herbs and jalapeno

 

Julienne of Herring Salad

Thinly sliced herring served nicoise style on a bed of crisp lettuce with beets, potatoes, hard boiled egg, and crisp onion rings. Topped with a light sour cream mustard dressing

 

Entrees

 

Oriental Chicken Salad (Can also be ordered as entrée)

Sliced chicken breast, rice noodles, lettuce, green onion, almonds, crisp wontons, bean sprouts, oranges, and sesame seeds. Tossed in our special Chinese plum dressing.

 

Lekkerbekjes Cod Fish

Deep fried until golden and crispy, broccoli florets, served with French Fries and tartar sauce

 

Nasi Goreng

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

 

Traditional Roast Turkey

Golden roasted and juicy, complete with harvest time apple pecan stuffing, giblet gravy, zingy cranberry sauce, Brussels sprouts, carrots, and mashed potatoes

 

Dutch Favorite – Brisket of Beef with Hodge Podge

Slowly simmered beef in a deeply rich butter sauce with peak flavor root vegetables. Served on a hodge podge of carrots, onions,and potatoes.

 

Channa Masala

Home style stew of chickpeas cooked in garlic, onions, ginger, and tomatoes, cumin and a Trinidadian curry blend. Served with roti blend

[mamaofami]

Sitting here reading over this menu and wondering how in the world I can ever make a choice. I could probably make a meal of two or three starters and skip the rest. On the other hand, everything looks mouth watering good.

[WeLoveCruising]

Day Six – Formal Night

Starters

Fruit Palette of Honeydew Melon, Pineapple and Orange Slices (Greenhouse Spa Cuisine)

Tapped with cottage cheese and sprinkled with cinnamon

Golden Baked Brie in Phyllo Dough

Served with a spiced apple cranberry compote

Dialogue of Alaskan Salmon Tartare with Avocado

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

Tagliatelle with Roasted Chicken and Sun Dried Tomato (May be ordered as an entrée on request)

Tossed in olive oil and lemon cream

Oxtail en Croute

Classic slow simmered soup, served in crusty pastry dough

Lobster Bisque

Silky smooth shellfish soup heightened with aged Cognac and whipped cream

Chilled Sour Cherry Soup (Greenhouse Spa Cuisine)

With a mosaic of crème fraiche and fried ginger

Master Chef Rudi’s Salad in a Tomato Shell

Selected baby greens with enoki mushrooms, julienne peppers and bell pepper confetti, drizzled with mustard Cognac dressing

Entrees

Avocado Citrus Salad (Greenhouse Spa Cuisine)

Sliced avocado and Meyer lemon filets on a bed of mixed lettuces with fresh basil, dressed with a citrus zest and Sherry vinaigrette

Sauteed Shrimps Provencal

Scented with Mediterranean herbs, garlic and tomato concassee and served with basmati rice and baby vegetables

Duck Breast a l’Orange

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

Apricot Glazed Salmon with Soy, Garlic, and Ginger Splash

Served with baby vegetables and saffron scented new potatoes

Grilled Lamb Chops with Oregano and Apple Chutney

Drizzled with mint oil and served with sautéed cherry tomatoes in pesto and potato gratin

Whole Roasted Tenderloin of Beef

On an earthy bed of calvados spiked mushroom ragout with assorted baby vegetable mdley, braised onion and horseradish mashed potatoes

Wild Mushroom Strudel

Selected forest mushrooms, spinach and feta cheese rolled in phyllo dough and baked until crisp and flaky. Served with a Thai red curry sauce

[richandkathynaplesfl]

Really...Really fantastic...we're sailing 2/6 and my mouth is already watering. Thanks for taking the time to post.

Rich

[WeLoveCruising]

Day Seven

Starters

Orange and Avocado Carousel

Topped with a sunny dressing of lime, cilantro and honey

Bay Scallop Cocktail

Sweet and succulent poached scallops on a seasoned cucumber salad with a tomato cilantro salsa

Chilled Apple Vichyssoise

With just a drop of apple brandy, sprinkled with diced Granny Smith apple

Chicken Brochettes with Rum and Lime (Greenhouse Spa Cuisine)

Marinated with tropical fruits, garlic, and chiles and served with a mango banana rum sauce

Meat Tortellini with Sauteed Spinach (may be ordered as a main entrée on request)

Hearty stuffed pasta gently tossed in a sauce of basil and Roma tomatoes

Cream of Green Asparagus Soup

A cup of Verdant springtime, topped with foamy cream and crunchy pesto croutons

Chicken and Wild Rice Soup

The elegance of wild rice with chunks of chicken in a hearty clear chicken broth

Heart of Romaine Lettuce Nicoise (Greenhouse Spa Cousine)

Flakes of tuna, crisp green beans, cucumbers, sun ripened tomato, olives, red onion rings and tender diced potato marinated in a fresh oregano vinaigrette

Entrees

Yucatan Salad (Greenhouse Spa Cuisine)

Mesclun mixed greens topped with jicama, orange slices, cilantro, and avocado

Seared Cajun Tuna Steak with Plum Tomato Confit

Drizzled with basil oil and served with cilantro mashed potatoes and sautéed with leeks and button mushrooms

Chicken Breast with Proscuitto, Mozzarella, and Basil Leaves

Served San Francisco style with wild rice, balsamic tomato concassee and roasted root vegetables

Roasted 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

Slow Roasted Strip Loin of Beef

Juicy and flavorful, topped with a knob of garlic butter and served with roasted root vegetables and herb roasted potatoes

Vegetarian Chimichanga

On Spanish style rice with chayote in chipotle oil and deep fried onion rings

[WeLoveCruising]

Day Eight

Starters

Citrus Delight with Amaretto (Greenhouse Spa Cuisine)

Glistening oranges, pineapple and grapefruit with an autumn-scented cranberry apple vinaigrette

Captain’s Antipasto Plate

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

Linguine with Scallops and Shrimp (can be ordered as entrée)

Tossed in a basil tomato fondue with diced red peppers

Mushroom Chorizo Strudel

An earthy delight with creamy tart goat cheese and an elegant Madeira sauce

Cream of Chicken and Artichoke Soup

The glory globes of Salinas paired with tender chicken chucks in a velvety cream

Italian Minestrone (Greenhouse Spa Cuisine)

A rich beef broth with white beans, vegetables and macaroni, lightly seasoned with oregano and served with Parmesan cheese

Chilled Cranberry Soup

The tart bog berry lightly sweetened, pureed with yogurt and served chilled with a mint garnish

Selected Seasonal Greens

A hearty assortment of lettuce topped with smoky grilled red onions, butter-bronzed apples, cherry tomatoes, raisins and toasted walnuts

Entrees

Fresh Mozzarella and Tomato Salad

Red cherry tomatoes with baby mozzarella, served on a lemon dressed bed of arugula with fresh basil and parsley

Chicken Cordon Bleu

The longtime favorite: a breaded and baked breast of chicken with Gruyere cheese and sliced ham. Served with mushroom medley, green zucchini, and parsley chateau potatoes

Orange Glazed Ginger Pork Tenderloin (Greenhouse Spa Cuisine)

Served with three grain rice pilaf, zucchini ribbons and turnips

Crown of Sole

Filled with bay shrimp and vegetable ragout and baked beneath a light sauce mousseline. Served with boiled new potatoes.

Caribbean Island Pot Roast

Slowly roasted braised beef in a rum raisin and red wine sauce with island root vegetables. Topped with fizzled onions and served with mushroom medley, zucchini, and pineapple mashed yams

Vegetarian Jambalaya

Creole rice dish with a spectrum of roasted spiced vegetables in a light tomato sauce

[WeLoveCruising]

Day Nine – Farewell Dinner - Formal

Starters

Calypso Shrimp Cocktail

Plump bay shrimp on a bed of gourmet greens and shredded iceberg lettuce, served with a mustard based Calypso sauce

Celebration of Fruit Cocktail (Greenhouse Spa Cuisine)

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

Escargot Bourguignon

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

Spaghetti Puttanesca (Can be ordered as entrée)

Al dente cooked spaghetti tossed in marinara sauce flavored with anchovies, capers, black olives, garlic, and oregano

Creamy Carrot Soup

Pureed with vegetable broth and infused with roasted garlic, ginger, and nutmeg

Mexican Tortilla Soup with Mushrooms

Flavorful chicken broth and tomato soup garnished with diced avocado, watercress, chipotle chile and goat cheese

Chilled Strawberry Bisque

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

Garden Harvest Salad

A tangle of frisee, mache, arugula and oak leaf lettuce with a honey pear Brie crostini

Entrees

The Chef’s Salad Bowl

Romaine lettuce topped with smoked ham, Swiss cheese, oven-roasted turkey and casalino salami with hard boiled egg and Thousand island dressing

Stuffed Chicken

Lemon merited chicken breast stuffed with cream cheese and spinach. Served with caramelized mango, assorted bell peppers, and mashed sweet potatoes

Grouper with Sweet Corn and Curry Sauce (Greenhouse Spa Cuisine)

Served grilled with apricot studded citrus couscous

Slow Roasted Rack of Veal

Served with brandy-glazed forest mushrooms, asparagus, caramelized vegetables and pesto mashed potatoes

Surf and Turf

Petit filet mignon and a lobster tail with herb garlic butter, pilaf rice and surrounded with an array of sautéed 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

[WeLoveCruising]

Day Ten - Last Night :(

Starters

Fruit Ceviche (Greenhouse Spa Cuisine)

Cantaloupe and mango splashed with rum and marinated in a lime and mint dressing

Italian Prosciutto Ham

Thinly shaved, air dried ham with a succulent cantaloupe melon fan

Pasta Primavera (Can also be ordered as an entrée)

Al dente pasta with peak season vegetables and pesto sauce

Crisp Thai Vegetable Spring Roll

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

Bacon Cheddar Cheese Soup

A tasty blend of smoky bacon and smooth cheddar, with a bite of dry mustard

Grandma’s Chicken Noodle Soup

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

Chilled Watermelon Gazpacho (Greenhouse Spa Cuisine)

Delicately diced watermelon swirled in a lemon sorbet and topped with lime leaves

The Greek Salad

Crisp chopped romaine showered with feta cheese, tender artichoke, kalamata olives, sun ripened tomato, red onion, and cucumber

Entrees

Barbeque Chicken Salad

Avocado, tomato, grilled corn, beans, cucumber, and romaine all tossed with our Barbeque ranch dressing, topped with lots of crispy fried onion strings for crunch

Herb Rubbed Prime Rib of Beef

Brushed with Pommery mustard and served with a Merlot reduction, vegetable medley and Jackson potato served whipped in its shell

Coconut Crusted Scallops

Golden fried and served with pineapple jalapeno marmalade, stir fried vegetables and horseradish potato rosti

Parmesan Crusted Chicken Breast

With a sweetly mellow honey Dijon mustard sauce, basil scented mashed potatoes and sugar peas

Maple Roasted Pork Tenderloin (Greenhouse Spa Cuisine)

Served sliced with potato parsnip puree

Baked Tofu with Ginger

Folded into a seasoned tomato yogurt sauce with stir friend sugar snap peas, carrots, green beans and corn. Accompanied by steamed white rice

[HappyNow]

Thank you so much! What fun it was to look over the menu's, I even practiced ordering. It was a little sad when no one came with the food :o

 

Four weeks from tomorrow we leave on the Noordam, can't wait.

 

Thanks again for all your hard work. O'B

[JDOUGLEJ]

THANK YOU, THANK YOU, THANK YOU!!!!!!!!!!!!!! Now I am in a bigger hurry to board the Noordam. Can't wait to sample every thing possible. When on a 7 day cruise I will gain 7-8 lbs. even though I walk at least 3 miles on the treadmill with 3-4 degree incline every day at about 4 mph. You don't think I eat too much do you? I can already see an easy 10-12 pounds on this cruise, and I can hardly wait. THANK YOU AGAIN!:p :p :p

[skibee]

Thank you so much WeLoveCruising for taking the time to post the menus. We leave on the Noordam Dec 1 and we are so looking forward to a vacation. We sailed on the Noordam last November but I don't remember the menu being so varied and fantastic...hope you have another cruise coming up soon!!!

Mary Lou

[HockeyWinger]

Wow - thank you so much for posting this information. I'm going on my first cruise in May, and your post has made me that much more excited! I plan to eat seafood at every opportunity.

[BILLP1]

Thanks,

 

Much, Much nicer choice then our recrnt Celebrity cruise.

 

After that cruise we were almost ready to cancel our First HAL cruise . This gives us hope for some decent food...

[WeLoveCruising]

Each evening's dessert menu has three "pastry" type desserts, one "flambe" type dessert, one sugar free dessert, and one ice cream sundae type dessert. Here are the desserts from our menus (the ten nights are all mixed up because I didnt keep the menus together). In addition to these below, each night also had assorted ice cream, sorbet, and frozen yogurt, as well as fresh fruit and a cheese plate.

 

One

Master Chef Rudi's Double Strawberry Cheesecake

Chocolate Souffle

Frozen Cappaccino Bombe

No Sugar Almond Fruit Cake

Hot Fudge Sundae

Crepes Suzette

 

Two

Creamy Coconut Pie

The Alize Cake

Wild Berry and Bread and Butter Pudding (aweseome)

No Sugar Cheesecake

Butterscotch Sundae

Bananas Foster

 

Three

Tower of Brandy Snaps with pastry cream

Tiramisu

Strawberry Rhubarb Crisp

No Sugar Viennese Apple Struedel

Tropical Fruit Sundae

Pineapple Flambe

 

Four

Berries of the Forest Crisp

Double Fudge Avalanche Cake

Jamaican Calypso Mud Pie

No Sugar Apple Tart

Pear Belle Hellene Sundae

Peach Melba Flambe

 

Five

Queen Elizabeth Cake

Chocolate Almond Opera Cake

Caribbean Rum Souffle

No Sugar Sherry Triffle

Pineapple Sundae

Peach Flambe

 

Six

Chocolate Croquant Prailine

Master Chef Toque Chocolate Mousse

Grand Mariner Souffle

No Sugar Strawberry Sensation

Chef's Sundae

Crepe Suzette

 

Seven

Apple Cranberry Cobbler

Warm Chocolate Pudding

Grand Mariner Creme Brulee

No Sugar Strawberry Shortcake

Strawberry Sundae

Bananas Foster

 

Eight

Viennese Apple Strudel

Pumpkin Pie

Coconut Panna Cotta

No Sugar Black Forest Cake

Mango Sundae

 

Nine

Baked Alaska

Chocolate Merlot Torte

Mango Coconut Banana Strudel

No Sugar Baked Alaska

Triple Chocolate Sundae

Peach Melba Flambe

 

Ten

Peach Berry Pie

Floating Island

Chocolate Mousze Cake

Banana Sundae

[gardener]

wow what great sounding food, the trouble is, I WANT ONE OF EVERYTHING!!!

[FreeStyleNCL]

wow what great sounding food, the trouble is, I WANT ONE OF EVERYTHING!!!

 

 

I wish that was possible as well ;)

 

I'm going on a Noordam on Jan 16th out of NYC! looking forward to it!

 

last time i was on Norwegian, i gained 6lbs by the end of the cruise! I imagine i'll be 10lbs heavier by the end of this one lol

[sail7seas]

Hope you have a great cruise. Noordam is a gorgeous ship with a fabulous crew!

 

[ittibit]

Thank you soooooo much!!! It makes me that much more excited to read all the menus!!! Awesome! Great to read the reviews. Thanks for all your efforts.