Iowaian Posted January 8, 2009 #1 Share Posted January 8, 2009 Wondering if there is a way to see a weekly menu for the main dining room on the Noordam. TKS! Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted January 8, 2009 #2 Share Posted January 8, 2009 Krazy Kruizers recently posted the new Eurodam menu (7-day), and I would imagine it's probably the same on all ships. We're going to be on the Noordam two weeks from Friday (YIPEE) so I'll bring the menus back with me, and post them if there's any difference. http://boards.cruisecritic.com/showthread.php?t=886546&highlight=caribbean+menu Link to comment Share on other sites More sharing options...
catl331 Posted January 8, 2009 #3 Share Posted January 8, 2009 we did the 10 day Southern trip on Noordam in Dec. That Eurodam menu looks great but we didn't have many of those dishes. I was a little disappointed at the food. There was chicken breast on the main menu every night with a diff. tasteless sauce and no lamb shanks or Dutch food. I thought most of the desserts were boring. I did have lamb chops and roast beef that were great. I love sailing HAL and usually can fine interesting food on the menu. Maybe it was me this time. Don't know tho. Breakfast and lunch were just fine. Link to comment Share on other sites More sharing options...
niborHS Posted January 8, 2009 #4 Share Posted January 8, 2009 That menu does look great. Thanks for typing it on like that Twinkletoes. I, however, am going on the 10 day Noordam, so am really disappointed that food wasn't that good on that. These dishes sounded wonderful, so hope someone is ready this from HAL, and takes note really quickly. Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted January 8, 2009 #5 Share Posted January 8, 2009 we did the 10 day Southern trip on Noordam in Dec. That Eurodam menu looks great but we didn't have many of those dishes. I was a little disappointed at the food. There was chicken breast on the main menu every night with a diff. tasteless sauce and no lamb shanks or Dutch food. I thought most of the desserts were boring. I did have lamb chops and roast beef that were great. I love sailing HAL and usually can fine interesting food on the menu. Maybe it was me this time. Don't know tho. Breakfast and lunch were just fine. On our last cruise, I had the regular chicken one night and it wasn't very good either. I liked the old menu from our first cruise in 2007. We could pretty much find one thing that we thought we'd like (and we did). We never ate in the dining room at lunch on our last cruise, but like you, we found breakfast to be fine. We also ate at the Lido a couple of times for lunch, and always found something we liked. Here's a copy of the 7-day from 2007. Maybe there's more on it that's on the Noordam 10-day menu than I thought. Day 2007 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 crostini7 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 Farfalle Pasta with Smoky-Grilled Portobello Mushroom Tossed in a light fresh pesto sauce with sun-dried tomatoes. Garnished with crisp 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 Ginger Grilled Half Chicken and Mangoes Served with roasted Caribbean yams and pesto sautéed yellow and green zucchini with garlicky red bell pepper. 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 Seared Chicken Breast or Grilled Salmon Fillet or Grilled Sirloin Steak Baked potato with sour cream, chives and bacon bits upon request. Vegetables of the day: French Green Beans and vichy 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 Coconut Blanc Manger Light and airy coconut mousse with tropical fruit salsa 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 Strawberry Mousse Featherlight mousse of strawberry flavor ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Praline and Cream Ice Cream Passion fruit sorbet Low Fat Frozen Cookies and Cream Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Triple 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 Salad of Arugula and Frisee With William pear, key line and passion fruit vinaigrette 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 Oven Roasted Rack of Lamb Rubbed with Dijon mustard and garlic herb crumbs, service with Pinot Noir sauce, minted olive oil, traditional ratatouille, asparagus tips and garlicky potato gratin Five Spice Duck in a Dried Cherry & Port Wine Sauce Served on a medley of balsamic flavored and potato pancake Piccata of Vegetables A fresh vegetable assortment dipped in a Parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous ALTERNATIVE CUISINE Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak. Baked potato with sour cream, chives and bacon bits upon request. Vegetables of the Day: roasted red bell peppers and steamed broccoli 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 Passion Fruit Crème Brulee Silky custard cream slightly flavored with passion fruit under a thin caramel crust Key Lime Souffle With vanilla tequila-sauce Flambé Crepes Suzette Crepes smothered in an orange-caramel sauce with Grand Marnier and vanilla ice cream NO SUGAR ADDED DESSERT Lemon Mousse Feather-light mousse of lemon flavor ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Rocky Road Ice Cream Strawberry Sorbet Low Fat Frozen Chocolate Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Cookie Dough 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 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 Island Spikey Grouper with Black Bean Puree On fresh spinach with turnips and a punchy relish of tomato, smoked salmon, bacon and shallot Braised Lamb Shanks In a rich-flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes Roasted Game Hen with Sage Walnut Sauce With mellow savory cabbage, baby carrots and tangy cranberry gnocchi Caribbean Island Style Paella An aromatic rice dish brimming with chicken, seafood, pork and chorizo, stewed with saffron, olives, onions and bell peppers 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 Salmon-Seared Chicken Breast-Grilled Sirloin Steak Bakes potato with sour cream, chives and bacon bits upon request Vegetables of the Day: Fresh Spinach – Grilled Kissed 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 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 Vol-au-Vent with Chicken Puff pastry shell filled with a delicate vegetable and chicken ragout and topped with hollandaise sauce and fresh herbs 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 Black Cod Fillet 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 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 Braised Osso Buco An Italian favorite. Meltingly tender veal shank slow simmered in white wine and fresh tomato sauce with lemon garlic finish. Served on a mushroom risotto Creole 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 Grilled Salmon or Seared Chicken Breast or Grilled Sirloin Steak Baked potato with sour cream, chives and bacon bits upon request Vegetables of the Day: Green beans and steamed carrots Indicates Master Chef Rudi Sodamin's Signature Dish SWEET DELIGHTS Dutch Apple Slice Sweet crust topped with cinnamon apple and crumble 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 Bananas Foster Sliced bananas sautéed in a brown sugar-caramel sauce, served with a rich vanilla sauce and sprinkling of crème de banana 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 Chocolate Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Cookie Dough 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 Hazelnut Golden Crusted Brie Ripe wedge of Brie rolled in crushed hazelnuts and breaded. 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 Tagliatelle with Roasted Chicken and Portobello Mushroom Tossed in olive oil and lemon cream Sautéed Shrimps “Provencal” With garlic, tomato concasse, florets of crisp tender broccoli and sticky rice Duck Breast a l’Orange The old-time favorite, oven roasted until crisp and served with a Grand Marnier sauce Pot Roast of Beef Served with grilled tomato, broccoli florets and home style mashed potatoes Grilled Lamb Chops with Oregano and Apple Chutney Drizzled with mint oil, butternut squash, sautéed cherry tomatoes in pesto and potato cheese tartin Apricot Glazed Salmon with Soya and Garlic Splash Served with green asparagus and saffron scented new potatoes Wild Mushroom Strudel Forest mushrooms, spinach and feta cheese rolled in puff dough and baked until crisp and flaky. Served with a Thai red curry sauce and a timbale of basmati rice. Daily Alternatives Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak Baked potato with sour cream, chives and bacon bits upon request 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 Chocolate Pudding Light and still rich chocolate pudding ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Cinnamon Ice Cream Raspberry Sorbet Low Fat Heath Bar Yogurt No Sugar Added Ice Cream Vanilla or Fudge Track Butterscotch Sundae A mound of vanilla ice cream draped in a golden cloak of butterscotch 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 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 capollo 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 Butternut Squash and Apple Soup Golden as the harvest moon, with a snappy apple cider accent 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 Golden Harvest Salad A tangle of gourmet greens with a honey pear Brie crostini 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 Spaghetti Puttanesca Al dente cooked spaghetti tossed in marinara sauce flavored with anchovies, capers, black olives, garlic and oregano 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. Seared Atlantic Cod Fillet with Caribbean Vegetable Salsa This delicate fish is hand-rubbed with Island spices topped with fried yam saufrettes and presented with roasted eggplant and a pesto risotto Coconut and Almond Crusted Chicken Breast filled with Tropical Fruit Tender supreme of chicken dripped in an almond and coconut breading and golden fried, drizzled with a zesty mango relish service on a bed of vegetable spaghetti with sweet potato pancake 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 Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak Baked potato with sour cream, chives and bacon bits upon request Vegetables of the Day: Grilled green asparagus and carrot batonnetes 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 Raspberry Sorbet Low Fat Frozen Heath Bar Crunch Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Fudge Track 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 Roasted Striploin of Beef Sliced to order and presented with a traditional béarnaise sauce, medley of grilled onions, tomatoes and broccoli with western style fried potatoes Parmesan Crusted Chicken Breast With honey Dijon mustard sauce, basil-scented mashed potatoes and quick-stir-fried pea pods Roast Pork Tenderloin with a Mushroom and Green Peppercorn Sauce Served with spaetzle, fresh spinach, sautéed cherry tomatoes in pesto and potato cheese tartin 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 Salmon-Seared Chicken Breast-Grilled Sirloin Steak Baked potato with sour cream, chives and bacon bits upon request Vegetables of the Day: Roasted vegetables and steamed broccoli Indicates Master Chef Rudi Sodamin's Signature Dish SWEET DELIGHTS Opera Cake A classic dessert of almond cake layered with mocha butter cream and coffee-infused chocolate ganache Rhubarb Strawberry Semi-Fredo Italian Mascarpone, strawberry and rhubarb flavored frozen mousse cake served with orange 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 Lemon Sorbet Low Fat Frozen Strawberry Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Triple 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 Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted January 8, 2009 #6 Share Posted January 8, 2009 Here's what we had on our cruise for lunch... 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 January 8, 2009 #7 Share Posted January 8, 2009 And here's the Room Service Menu (in case there's someone reading here who might want to know this info).... HAL Room Service=Available 24 hours: Smoked Atlantic Salmon - pickled red onion, capers & cream cheese Mesclun Garden Greens - tomato, cucumber, alfalfa sprouts & blue cheese crumbles Triple Decker Club Sandwich - sliced turkey, ham, bacon, tomato & lettuce served on toasted bread of your choice All American Hamburger - broiled 1/4 pound beef patty on a sesame bun with dill pickle & coleslaw - add cheddar or Swiss cheese Open faced Omelet - ham & cheese or vegetables Selection of assorted cheese with crackers Apple tart with whipped cream Chocolate cake with raspberry sauce A plate of chocolate chip cookies with a glass of milk Fruit salad - selected fruits in season Available from 12 noon until 10 PM: Appetizers & Soups: Bay shrimp cocktail with cocktail sauce Smoked Atlantic Salmon French onion soup baked with Gruyere cheese Soup of the day Salads: Mesclun Garden Greens Chef salad - mixed greens, ham, salami, Swiss cheese, turkey, hard boiled egg - choice of Italian or blue cheese dressing Caesar salad - tossed with Caesar dressing, croutons & parmesan - add bay shrimp or grilled chicken breast Sandwiches & Burgers: All are served with a choice of potato salad or potato chips Triple Decker club sandwich Broiled California chicken breast sandwich on multi=grain bread with avocado & honey mustard sauce Grilled tuna melt - tuna salad & Swiss cheese on rye bread with pickle spear Thai Vegetarian wrap - eggplant, bamboo shoots, bean sprouts & cilantro rolled with rice & grees curry sauce in a tomato tortilla Steak sandwich - sirloin steak on sourdough bread sautéed with onion & bell pepper All American Hamburger Entrees: Seared salmon steak - dill-lime fusion, broccoli florets, carrot batonnet & country mashed potatoes Penne Primavera - tossed in marinara sauce with Italian roasted vegetables - add grilled chicken breast Pizza: margarita (tomato sauce & cheese) Pepperoni Vegetarian (mushroom & bell pepper) Desserts: Apple tart Chocolate cake Crème caramel surrounded in berry compote Fruit jello fruit salad Vanilla ice cream with chocolate sauce Selection of assorted cheese with crackers And remember that you can always order from the dinner menu. Just remember to order within the first half hour from when the dinning room opens. You can select whatever time you want to eat. Cabin Menu Preferred Time Frame 6 AM - 6:30 AM 6:30 AM -7:00 AM 7 AM - 7:30 AM 7:30 AM – 8:00 AM 8:00 AM – 8:30 AM 8:30 AM – 9:00 AM 9 AM - 9:30 AM 9:30 AM - 10 AM Juices Grapefruit; Orange:; Cranberry; V-8; Prune, Tomato Fresh Fruit Half Grapefruit; Sliced Bananas; Diced Oranges; Mixed Fruit; Seasonal Melons; Stewed Prunes Low Fat Yogurt Plain; Fruit Breads English Muffin; White Toast; Wheat Toast; Rye Toast; Danish; Croissant; Blueberry Muffin; Bran Muffin; Bagel Preserves Assorted Jams; Marmalade; Honey; Butter; Margarine; Cream Cheese Cereals Corn Flakes; Special K; Mueslix; Raisin Bran; Granola; Fruit Loops; Frosted Flakes; Rice Krispies; Shredded Wheat With: Milk; 2% Milk; Skim Milk Eggs & Meats Two Eggs: Scrambled or sunny side up or over easy Omelet: With Cheese or With Ham and Cheese Eggbeaters: Scrambled or Omelet with Cheese or Omelet with Ham and Cheese Meat: Ham or Sausage or Bacon Beverages Regular Coffee; Decaf Coffee; Tea; Hot Chocolate; Milk; 2% Milk; Skim Milk; Half & Half in Breakfast Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted January 8, 2009 #8 Share Posted January 8, 2009 Now I am officially HUNGRY!!! :) Link to comment Share on other sites More sharing options...
Sage Posted January 8, 2009 #9 Share Posted January 8, 2009 Twinkletoes, thank you for posting the menus. We can hardly wait for our sailing. We will see you onboard. Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted January 8, 2009 #10 Share Posted January 8, 2009 That menu does look great. Thanks for typing it on like that Twinkletoes. I, however, am going on the 10 day Noordam, so am really disappointed that food wasn't that good on that. These dishes sounded wonderful, so hope someone is ready this from HAL, and takes note really quickly. We're going on the 1/23 sailing (10-day), so when I get back, I'll post the lunch and dinner menus. I am missing one of the lunch menus. The card was blank. I meant to ask for another one, but I forgot. We didn't eat lunch in the dining room, so it just slipped my mind. I found that many of the dinner items had mushrooms in or on them, and I wish they'd cut back on the use of mushrooms. Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted January 8, 2009 #11 Share Posted January 8, 2009 Twinkletoes, thank you for posting the menus. We can hardly wait for our sailing. We will see you onboard. I am so ready for this cruise! I was at our HyVee yesterday and they had this really funny looking headband with orange streamers. I almost bought it thinking I'd be easy to spot if I had that on, but I'd also look like a lunatic!! lol :) See you soon! :) Link to comment Share on other sites More sharing options...
chloes nana Posted January 8, 2009 #12 Share Posted January 8, 2009 we are on the Noordam in August for a 20 day Mediterranean adventure, does the menu differ based off the region? Does anyone have an idea what the menu is for the longer cruises, if they do differ? Thanks Link to comment Share on other sites More sharing options...
RuthC Posted January 8, 2009 #13 Share Posted January 8, 2009 I found that many of the dinner items had mushrooms in or on them, and I wish they'd cut back on the use of mushrooms. You don't enjoy eating fungus, either? ;) If I want something on the menu, but don't like whatever is used to finish it off, I just order it without. Let the chef take a hissy-fit all he wants---I'm the one who's going to eat it, so it will be served as I want it. Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted January 8, 2009 #14 Share Posted January 8, 2009 You don't enjoy eating fungus, either? ;) If I want something on the menu, but don't like whatever is used to finish it off, I just order it without. Let the chef take a hissy-fit all he wants---I'm the one who's going to eat it, so it will be served as I want it. I really hate mushrooms...I just want no part of them. I didn't think to order them without mushrooms, but if there's something I like, I'll ask they take the mushrooms out. The strudel and the ravioli would have been something I'd have ordered if it didn't have mushrooms in or on them. Thanks for the tip. :) Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted January 8, 2009 #15 Share Posted January 8, 2009 we are on the Noordam in August for a 20 day Mediterranean adventure, does the menu differ based off the region? Does anyone have an idea what the menu is for the longer cruises, if they do differ? Thanks I do believe they are different...at least the Alaskan and Caribbean menus are different. Not sure about the Med cruises, but I am sure someone who has been on both with come along with an answer for you. :) Link to comment Share on other sites More sharing options...
catl331 Posted January 8, 2009 #16 Share Posted January 8, 2009 We were on Noordam in Med and Caribbean--They keep HAL traditional (Roast Beef, Lamb Shanks, Parmasean Chicken, Filet/and lobster, Goerings) on the menu but add some to go along with the area they are sailing in. I did expect more Italian not Am. Italian. Regarding our menu on the Caribbean cruise in Dec. I forgot to mention that we asked if the dining room was open for lunch when we boarded. They were from 12-1 (I think). We left the hustle and bustle to enjoy quietness. I had grouper and I found it to be overcooked so that I needed a knife! Yuk. I just left it and ate everything else then we went to Lido for bread pudding. (FAVORITE);) Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.