Menu Details -- Ryndam (north and south)

Thanks to the efforts of the Beverage Manager, Nigel Thomas, I have the menus for our 14-day cruise.

Dining Room Breakfast:

Chilled Juices: orange, grapefruit, cranberry, grape, pineapple, apple, tomato, V-8, prune

Fresh Fruit and Yogurt:

sliced fresh seasonal melons, half grapefruit, stewed prunes or apricots or kadota figs, sliced bananas, assorted yogurts

From the Bakery:

plain butter or chocolate croissant, raisin bun, assorted danish, muffins, sugar-free muffins, toast, english muffin, bagel

Cold Cereals:

Cornflakes, Product 19, Cheerios, Special K, Raisin Bran, Shredded Wheat, Rice Krispies, Frosted Flakes, Granola, All Bran, Bran Flakes

Sunshine Parfait: layers of light yogurt, fresh fruit and low fat granola

Swiss Style Muesli: a mixture of low fat yogurt, fresh fruit, milk, oatmeal and honey

Hot Cereals:

old fashioned oatmeal, cream of wheat (available with sliced banana, brown sugar and milk or half & half)

*note: my cream of wheat was also served with raisins on the side

Eggs and Meats:

Smoked Salmon and Toasted Bagel with cream cheese, onion and capers

Eggs Benedict toasted english muffins, canadian bacon and poached eggs topped with hollandaise sauce (sic, I'm an English teacher, and I would capitalize a proper adjective)

Corned Beef Patty topped with a poached egg and tomato sauce

Kippered Herring scrambled eggs, smothered onion

All American Breakfast two jumbo eggs, any style with hash browns, toast and your choice of breakfast meats (hickory smoked bacon, turkey bacon, turkey link sausage, pork sausage or patty, carved honey glazed ham)

Omelettes

ham, cheese, mushroom, spanish frittata served with has browns and toast (made with eggbeaters upon request)

Griddle:

buttermilk or blueberry pancakes with whipped butter and hot maple syrup, french toast with cinnamon sugar, belgian waffles (with strawberry compote, plain or whipped cream)

Beverage:

coffee, tea, decaffeinated coffee or tea, 2% milk, skim milk, whole milk, chocolate milk

Other specialty menus are offered daily in addition to this menu.

I will post other menus in this thread... but in other posts.

delete

I also have lunch menus, but I haven't sorted those yet...

Dinner

Alaska North Day 1 (noted at bottom of menu)

Appetizers

Fresh Fruit Medley -- Greenhouse Spa Cuisine -- A composition of sweet melon, papaya and pineapple accented with rum flavor and a minted low-fat lemon yogurt

Scallop Ceviche with Lime and Coconut Cream -- Gently poached scallops served in a flavorful dressing of coconut milk, diced red onion, chili pepper, bell pepper, cilantro and freshly squeezed lime juice, served over a crisp lettuce salad

Italian Prosciutto Ham -- Thinly shaved, air-dried ham with a succulent cantaloupe melon fan

Mussels a la Mariniere -- succulent mussels quickly simmered with shallots and white wine

Soups and Salad

Steak House Soup -- Sumptuous beef broth with chunks of steak and hearty root vegetables

Double-Baked Potato Soup -- A velvety, cream soup of pureed potato and cheddar cheese, garnished with chive and bits of bacon

Chilled Mixed Berry Soup -- Flavor-heightened with lemon zest

Salad of Arugula and Frisee -- Greenhouse Spa Cuisine -- With William pear slices, mandarin segments, pistachios and cherry tomatoes

Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Bacon Dressing or fat-free Creamy Italian

Entrees

Penne Fresca -- A zesty sauce of roasted garlic, sweet Roma tomato and fresh basil, topped with shave Parmesan cheese (add seasoned grilled chicken breast on request)

Parmesan-Crusted Chicken Breast -- With a sweetly mellow honey Dijon mustard sauce, basil-scented mashed potatoes and sugar peas

Oven Roasted Petite Tender of Beef Topped with Caramelized Shallots -- Tranches of beef roasted to perfection, served on Port wine sauce with roasted potatoes and spring vegetables

Boiled Pork Medallions -- Greenhouse Spa Cuisine -- Matched with a red onion and cranberry confit, broccoli spears and served on a heap of country-style mashed, red-skin potatoes

Sauteed Rockfish with Granny Smith Apples -- Served with orange citrus sauce, roasted red skin potatoes and asparagus spears

Chicken, Papaya and Avocado Salad -- Dressed with a lime juice and walnut oil vinaigrette and garnished with watercress and walnuts

Eggplant Cannelloni Parmigiano -- Marinara-roasted eggplant rolls filled with a creamy pesto ricotta cheese, on a bed of asparagus risotto

Master Chef Rudi Sodamin Goes Wild with Salmon

Herb-Scented Salmon with Pinot Noir Sauce -- Served with an earthy mushroom wine sauce, chive potatoes, sun-dried tomatoes, asparagus and broccoli

Almond-Crusted Salmon -- Baked with a crunchy crown of sliced almonds, served with leek-cream sauce, sauteed baby carrots, zucchini ribbons and red bell pepper

Available Daily

French Onion Soup "Les Halles" -- A Parisian classic of golden simmered onions topped with melted Gruyere cheese

Classic Caesar Salad -- Hand-cut hearts of crisp romaine tossed with our very own Caesar dressing, grated Parmesan cheese, garlic croutons and anchovies

Perfectly Grilled Breast of Chicken -- A lightly seasoned boneless breast with red-skin potatoes, steams broccoli and carrots

Broiled New York Strip Steak -- New York strip steak aged to perfection, accompanied by sauteed mushrooms, fresh green beans and garlic-spiked mashed potatoes (Select from an 8 oz or 10 oz Portion)

White Rice, Idaho Baked Potato, Steamed Vegetables

Today's Wine Recommendation

Monkey Bay Chardonnay, New Zealand $37/bottle

Perrin Reserve Cotes du Rhone, France $39/bottle

Desserts

Caramel Chocolate Toffee -- A sweet pastry topped with toffee and finished with a mild chocolate ganache

Coffee Cheesecake -- A coffee-flavored cheesecake with vanilla black walnut ice cream

Viennese Apple Strudel -- The Austrian classic, made with fragrant cinnamon-scented apples and raisins, rolled in a strudel dough and served with a warm vanilla sauce

The Gold Rush Baked Alaska -- French vanilla ice cream surounded (sic) by double chocolate fudge brownie and coated in meringue dusted with gold, served with your choice of topping

Fresh Alaskan Berries -- Hot Fudge -- Cointreau Chantilly Cream

Strawberry Shortcake -- no sugar added -- Glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit

Sliced Fruit Plate -- An assorted selection of fresh fruit

Assorted Cheese Plate -- A selection of Goat Cheese and Hers, Stilton, Emmenthaler and Chaumes accompanied by grapes, caramelized walnuts, black and green olive tapenade, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Burgundy Cherry Ice Cream

Lemon Sorbet

Strawberry Frozen Yogurt

Triple Chocolate Ice Cream -- no sugar added

Vanilla Ice Cream -- no sugar added

Hot Chocolate Fudge Sundae -- A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds

Beverages

Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assorted Teams, Decaffeinated Tea, Iced tea, or Milk

*note: I requested Hot Chocolate (Hot Cocoa) and was given the powder already in the cup along with a pot of hot water

Thank you, thank you, thank you, thank you, thank you and did I mention THANK YOU!!

We leave in less than 2 weeks and this is one thing I've been iching to read.!!

Thanks!!!!:D

notes4theheart,

Glad I could help!

Here's the Day 2 dinner...

Alaska North Day 2 (Saturday, first formal night of northbound journey)

Captain’s Gala Dinner

Appetizers

Summer Fruit Salad with Sambuca – Italian favorite, macedoine of fruits marinated in a sweet, Sambuca flavored dressing

Jumbo Shrimp Cocktail – Greenhouse Spa Cuisine – Plump chilled shrimp with a zingy American cocktail sauce

Captain’s Antipasto Plate – Country pate, thinly sliced dried Bresaola beef, dry-cured Coppa pork and paper-thin Prosciutto served with a Sicilian-style roasted vegetable salad

Glacier Bay Seafood Cake – A delicate mixture of Alaskan seafood with celery, onion and Sherry wine, served with a whole-grain mustard sauce

Soups and Salad

Russian-American Borscht – Greenhouse Spa Cuisine – A classic soup filled with root vegetables and beetroot and topped with sour cream

Gold Rush Soup – A cream-based soup of fennel and yellow tomato, topped with a dollop of crème fraiche

Chilled Watermelon Gazpacho – Delicately diced watermelon swirled in a lemon sorbet and topped with lime leaves

Baby Spinach and Button Mushrooms – With oven-roasted tomato, crisp red onion, crunchy bacon bits, chopped egg and zesty Gorgonzola crumbles (Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Hot Honey Mustard or fat-free Honey Dijon

Entrees

Rigatoni with Roasted Garlic – Olive oil, roasted garlic, shallots, ripe plum tomato, broccoli and mushrooms lightly sautéed then tossed with tender pasta and finished with a light Parmigiano-Reggiano cream (Add seasoned grilled shrimp on request)

Quail with Apricot Bread Stuffing – Tender quail stuffed with Grand Marnier-scented apricot breading, served on a Port wine reduction with Savoy cabbage, roasted potatoes and cherry tomatoes

“Land and Sea” – Master Chef Rudi Sodamin’s interpretation of Surf and Turf – Filet mignon grilled to order with jumbo prawns, served with whipped potatoes and garlic rosemary beurre blanc

Oven-Roasted Rack of Lamb – Rubbed with Dijon mustard and fragrant garlic herb crumbs, served with a full-flavored Pinot Noir sauce, robust ratatouille and savory potato pie

Alaskan King Crab Legs – Steamed in an aromatic fish broth with a delicate vegetable julienne, served with drawn butter and boiled new potatoes

Sesame Steak Salad – Tender sliced steak on crisp romaine, served with soy-glazed oyster mushrooms

Indian Jalfrezi – Flavorful curried vegetable stew cooked with plain yogurt, coconut and cilantro, served with basmati rice

Master Chef Rudi Sodamin Goes Wild with Salmon

Pan-Crisped Salmon with Mango Sauce – Paired with stir-fried vegetables and wasabi mashed potatoes

Grilled Salmon with Ginger-Cilantro Pesto – Greenhouse Spa Cuisine – Served on a bed of sautéed greens with basmati rice and roasted garlic cherry tomatoes

Available Daily

-- as typed in earlier post

Today’s Wine Recommendation

Moet et Chandon Brut Imperial Champagne, France $89/bottle

Michelle Redde Pouilly Fumme Loire, France $59/bottle

Villa Florita Barbera D’Asti, Superiore, Italy $54/bottle

Desserts

Chocolate Souffle – Satiny chocolate lightened with egg white foam and baked to lofty heights, served with Amaretto sauce

Master Chef Rudi’s Double Strawberry Cheesecake – A luscious blend of low-fat cream cheese, fresh eggs and sugar, served on a shimmering fresh strawberry sauce

Aunty Jean’s Cherry Pavlova – A sweetly crisp meringue shell with a soft marshmallow-like center, topped with whipped cream tart cherries, and toasted almonds

The Gold Rush Baked Alaska – Pralines and Cream ice cream surrounded by double chocolate fudge brownie and coated in meringue dusted with gold, served with your choice of topping

Blueberry Confit – Crushed Macaroons – Warm Caramel Toffee

Apple Tart – no sugar added – Gently poached Granny Smith apples fragrant with lemon and cinnamon, baked in a crisp and flaky pastry

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Reblochon, Gorgonzola, Gruyere and Port-Salut accompanied by Kadota figs, caramelized pecans, Cherry/Apricot/Pear Relish, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Coffee Ice Cream

Strawberry Sorbet

Chocolate Frozen Yogurt

Cookie Dough Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

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

Beverages

-- as before in earlier post

Alaska Celebration Dinner

Appetizers

Yukon Wild Berry Fruit Melange – An array of fresh fruit and Alaskan wild berries spike with 18 Y.O. Yukon whiskey

Fairbanks Seafood Platter – A fine selection of Alaskan spotted shrimp, salmon jerky, clams, hot-smoked salmon and smoked halibut

Duck Pate Brioche – Served with lingonberry marmalade and Waldorf Salad

Sitka Sound Dungeness Crab and Artichoke en Bouchee – Tender pieces of crab and artichoke, braised in shellfish sauce and served in a pastry shell, topped with lemon-Hollandaise sauce

Soups and Salad

Reindeer Sausage and Vegetable Soup – Rich beef broth with sausage, diced carrot, onion, potato, green beans, peas, cabbage, fresh herbs and finished with sherry pepper to add a little extra spice

Ketchikan Fisherman’s Chowder – Halibut, salmon, cod, shrimp, thyme, celery, red-skin potato and corn braised in a creamy clam soup, served in a sourdough bread bowl

Chilled Yukon Gold Vichyssoise – A classic cold soup of pureed Yukon Gold potato, enriched with heavy cram and sprinkled with ringlets of chive

Smoked Salmon, Pear and Fennel Salad – with sliced red onion, raisins and snipped chive

Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Balsamic Vinaigrette, or fat-free Blue Cheese

Entrees

Razor Clam, Bay Scallops and Manila Clams over Noodles – Tender egg noodles, diced tomato, garlic and parsley, tossed in a white wine cream sauce, topped with sautéed razor clam, bay scallops and steamed Manila clams

Spruce Hen with Almond-Brown Rice Stuffing – Accompanied by Brussels sprouts with chestnuts, dilled carrots, and sage gravy

Master Chef’s Favorite Braised Short-Ribs – Simmered in a delicate red wine sauce with dried cherries and served with home-style mashed potatoes and root vegetables

Prime Rib of Pork Loin with Apple and Cranberry-Spiced Chutney – Served with boiled parsley potatoes and Savoy cabbage with apple and smoked wild boar sausage

Grilled Venison Steak – Served with wild mushroom ragout, roasted tournee of root vegetables and grilled polenta

Halibut Caddy Ganty – Topped with sour cream, onion and fresh bread crumbs, served over olive oil red-skin mashed potatoes, broccoli florets and roasted cherry tomatoes

Alaskan King Crab Cobb Salad – Tossed with creamy Thousand Island dressing, baby greens, diced avocado, crunchy bacon bits, chopped egg, cherry tomatoes, cucumber and blue cheese crumbles

Oven-Baked Bell Pepper – Filled with brown rice and an Alaskan summer vegetable ragout, on a pool of tomato basil sauce

Master Chef Rudi Sodamin Goes Wild with Salmon

Grilled Salmon with Endive and Caramelized Orange Zests – Grilled, seasoned fillet with endive spears, bittersweet candied orange zests, fresh asparagus and snow potatoes

Pan-Seared Salmon with Vegetable Confit – Lean fish fillet topped with a flavorful sauté of chopped artichoke, tomato, onion, basil and lemon, served with a celeriac and Yukon Gold potato puree

Available Daily

-- as typed in earlier post

Today’s Wine Recommendation

None listed on this menu

Desserts

Alaska Dessert Sampler – A dark chocolate shell filled with rich chocolate mousse, decadent maple cheesecake and a wedge of apple buckle with sugared cranberries

Rhubarb-Strawberry Cobbler – A sweet-tart mixture of rhubarb and strawberries under a baked biscuit crust with vanilla ice cream

Denali Fudge Brownie – A large, moist chocolate brownie with pecans, covered with chocolate ganache, served with smooth butterscotch and chocolate sauce

The Gold Rush Baked Alaska – Chocolate ice cream surrounded by vanilla sponge cake and coated in meringue dusted with god, served with your choice of topping

Pepperminted Hot Fudge – Raspberry Chocolate Swirl – Praline Crunch

Chocolate Profiteroles – no sugar added – Airy cream puffs filled with velvety sugar-free chocolate custard

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Brie, Roquefort, Gouda and Bel Paese accompanied by apricot-cherry chutney, candied walnuts, croutons, assorted crisp cracker and French bread

Frozen Treats

Vanilla Ice Cream

Pistachio Ice Cream

Raspberry Sorbet

Cookies N Cream Frozen Yogurt

Cookie Dough Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

Alaska Fudge Sundae – a mound of walnut ice cream covered with rich fudge sauce, whipped cream and toasted nuts

Beverages

-- as before in earlier post

Appetizers

Citrus Compote with Honey and Raisins – Kiwi, orange, grapefruit segments and raisins flavored with Gewurtraminer wine and dizzled with honey

Seafood Louis – A selection of bay shrimp, scallops, salmon and cod gently tossed with a chili-mayonnaise dressing, served over a mixture of crisp lettuce

Sweet Tomato and Fresh Mozzarella – Greenhouse Spa Cuisine – Drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade and served with fresh focaccia bread

Crispy Thai Vegetable Spring Roll – On a seasoned rice noodle salad with a sweet chili dipping sauce

Soups and Salad

Famous Italian Wedding Soup – Hearty broth rich with colorful vegetables, tender pasta and tiny meatballs

Bean and Vegetable Soup

A robust soup, flavored with smoked port, tender beans and fresh vegetables

Chilled Huckleberry Soup – Topped with tangy, lemon-mint crème fraiche

Northwest Gourmet Greens – Greenhouse Spa Cuisine – Toasted pecans, sun-warmed cherry tomatoes and fresh orange segments

Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Sesame French, or fat-free Thousand Island

Entrees

Rustic Home-Made Lasagna – Oven-baked layers of tender pasta, meat, cheese, and a chunky tomato sauce

Oriental-Style Rotisserie Duck – Served with a sweet-and-sour sauce on a crisp mound of sesame-tossed stir-fired vegetables with soy-splashed fried egg noodles

Prime Rib of Beef au Jus – Slow-roasted to exquisite tenderness and carved to order, served with crisp green bean almondine, sugar-glazed carrots and a baked potato

Calf’s Liver with Apples and Pancetta – Thinly sliced and sautéed, topped with caramelized onion, served on a bed of sautéed spinach with a crispy potato pancake

Ling Cod with Fennel and Tomato – Greenhouse Spa Cuisine – A sweet, mild fish on a lively ragout of fennel, Italian-style tomatoes, olive oil and saffron accompanied by roasted asparagus and herbed new potatoes

Oriental Turkey Salad – Sliced turkey breast, lettuce, green onion, almonds, crisp wontons, bean sprouts, orange segments, rice noodles and sesame seeds, tossed in our special Chinese plum dressing

Sweet-and-Sour Tofu – Tender soy bean curd marinated in ginger, garlic and Chinese Five Spice, then crisped and served with sweet bell pepper, onion and glazed pineapple over perfumed basmati rice

Master Chef Rudi Sodamin Goes Wild with Salmon

Bourbon-Glazed Salmon with Warm Noodle Salad – Baked with a sweet bourbon glaze, then served on lemony glass noodles sautéed with cabbage and mushrooms

Southwestern Grilled Salmon with Three Salsas – Marinated salmon accompanied by an array of red, yellow and green bell pepper salsas, roasted yellow corn and cilantro basmati rice

Available Daily

-- as typed in earlier post

Today’s Wine Recommendation

Macon Villages Goerge Duboeuf, France $35/bottle

Antinori Santa Cristina Sangiovese, Italy $29/bottle

Desserts

Warm Chocolate Pudding – Warm, velvety chocolate pudding, chocolate sauce and whipped cream

Crème Brulee – Creamy, dreamy Grand Marnier-scented custard with a sheer layer of crisply caramelized sugar

Baked Apple Blossom – This cinnamon-spiced apple is deliciously dressed in a flaky crust, surrounded by crème anglaise, and vanilla ice cream

The Gold Rush Baked Alaska – Northwest cherry ice cream surrounded by vanilla sponge cake and coated in meringue dusted with god, served with your choice of topping

Fresh Alaskan Berries – Hot Fudge – Cointreau Chantilly Cream

Pear Crisp – no sugar added – Baked until golden and served with no sugar added vanilla ice cream

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Boursin, Danish Blue, Asiago and Pont L’Eveque accompanied by whole dates, candied macadamia nuts, strawberry-green peppercorn relish with balsamic, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Rocky Road Ice Cream

Orange Sorbet

Raspberry Frozen Yogurt

Chocolate Chip Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

Banana Brittle Sundae – A mound of vanilla ice cream topped with caramelized bananas and rum

Beverages

-- as before in earlier post

Appetizers

Supreme of Fruit Galliano – Seasonal fruits gently folded with a sweet vanilla herbal liqueur, with lime accents

Vodka Gravlax – Salmon cured with vodka, kosher salt, sugar, dill and crushed peppercorns served with a mellow honey mustard dill dressing

Mille-Feuille of Red Beets – Layered with goat cheese and drizzled with a citrus and herb splash

Chicken Brochettes – Greenhouse Spa Cuisine – Marinated with garlic, chili and glazed with bourbon

Soups and Salad

Grandma’s Chicken Noodle Soup – Restorative, well-seasoned chicken broth with crisp garden vegetables and tender vermicelli noodles

Cream of Asparagus Soup – Topped with foamy cream and crunchy pesto croutons

Chilled Strawberry Bisque – Greenhouse Spa Cuisine – Sweet, cool and smooth, garnished with a slightly sharp green peppercorn cream

Grilled Romaine with Marinated Vegetables – Topped with crispy tortilla chips and red onion

Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Bacon Dressing or fat-free Creamy Italian

Entrees

Ziti with Sauteed Andouille Sausage – Olive Oil, garlic, roasted bell pepper and red onion, sautéed together with Andouille sausage, then tossed with tender ziti, marinara, and a hint of cayenne

Turkey Roast with Giblet Gravy and Cranberry – Golden roasted and juicy, complete with harvest apple pecan stuffing, giblet gravy, zingy cranberry relish, glazed dilled carrots and turnips, Brussels sprouts and candied sweet potato

Grilled NY Sirloin Steak with Charred Button Onions – Served with grilled vegetables and olive oil red-skin mashed potatoes

Braised Lamb Shank – In a richly flavored red wine sauce with stewed root vegetables, on roasted garlic mashed potatoes

Herb-Crusted Alaskan Scallops – With a velvety beurre blanc sauce and San Francisco-style fried rice

Barbecue Chicken Salad – Avocado, tomato, grilled corn, black beans, cucumber and romaine all tossed with our barbecue Ranch dressing, topped with sliced barbecue chicken breast and lots of crispy onion strings for crunch

Couscous Florentine – Couscous and spinach, served with a grilled vegetable kebab accompanied by a dill-flavored non-fat sour cream sauce

Master Chef Rudi Sodamin Goes Wild with Salmon

Broiled Graved Salmon Glazed with Maple Syrup – Topped with shredded green apple, served with creamy Savoy cabbage and boiled potatoes

Roasted Salmon with Artichokes – Greenhouse Spa Cuisine – Flaky salmon presented on a light, herb-scented artichoke stew, with fingerling potatoes and broccoli florets

Available Daily

-- as typed in earlier post

Today’s Wine Recommendation

Footprint Chardonnay, South Africa $29/bottle

Rosemount Estates Shiraz, Australia $39/bottle

Desserts

Chocolate Avalanche Cake – “Boulders” of chocolate-drenched cake enriched with fudge sauce

Chocolate Bavarian Crème – A rich chocolate crème, flavored with dark rum and coffee, served on an orange custard sauce

Poached Pear – Fresh pear delicately poached in sweetened red wine and placed on a mixed berry compote

The Gold Rush Baked Alaska – Espresso coffee ice cream surrounded by vanilla sponge cake and coated in meringue dusted with god, served with your choice of topping

White Chocolate Fudge – Yukon Whiskey Butterscotch – Brandied Cranberries

Peach-Maracuja – no sugar added – Light peach and passion fruit mousse cake

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Goat Cheese with Herbs, Stilton, Emmenthaler and Chaumes accompanied by grapes, caramelized walnuts, black and green olive tapenade, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Chocolate Chip Ice Cream

Watermelon Sorbet

Strawberry Frozen Yogurt

Fudge Tracks Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

Butterscotch Sundae – A mound of vanilla ice cream draped in a golden cloak of butterscotch sauce and whipped cream

Beverages

-- as before in earlier post

Appetizers

Papaya with a Rainbow of Fruit – Splashed with banana liqueur and sprinkled with coconut shavings

Alaskan Seafood Ceviche – Greenhouse Spa Cuisine – Jumbo shrimp, bay scallops, squid and Alaskan King crab, topped with a zingy citrus mayonnaise

Pate De Foie Gras – Smooth liver pate with deep-flavored Ruby port marmalade, Waldorf salad and gently poached pear

Escargots Bourguignon – Delectable snails baked in herb garlic butter and Burgundy wine, served with French bread on the side

Soups and Salad

Lemon Turkey Spinach Barley Soup – Greenhouse Spa Cuisine – Light and brightly flavored, enriched with celery, carrots, bell pepper and a sprinkling of Parmesan cheese

Cream of Four Mushrooms – A rich and warming blend of oyster, shiitake, button and enoki mushrooms

Chilled Apple Vichyssoise – With a kick of apple brandy, sprinkled with diced Granny Smith apples

Alaskan Sunset Salad – Radicchio and frisee lettuce with caramelized pear, grilled red pepper and Blue cheese crumbles, tossed in our signature vinaigrette

Entrees

Meat Tortellini with Sauteed Spinach – Olive oil garlic, julienne of bell peppers, scallions and fresh spinach sautéed together, tossed with hearty stuffed pasta and a Roma tomato basil sauce

Coq au Vin – Traditional French preparation of chicken braised in red wine with mushrooms, onions and bacon, served with root vegetables and buttered noodles

Grilled Veal Chop Madagascar – Served with flame-roasted Madagascar peppercorn sauce, crisp broccoli, baby carrots and rissole potatoes with cherry tomatoes

Surf and Turf – Filet mignon and lobster tail with herb garlic butter on porcini basmati rice, surrounded with an array of sautéed vegetables

Grilled Chinese Five Spice Salmon and Crispy Tortilla Salad – Greenhouse Spa Cuisine – Spiced salmon and crispy tortilla strips, served over romaine lettuce, cucumber, tomato, and scallions tossed in a ginger and lime dressing

Asian Vegetable Noodles – Chinese soba noodles tossed with scallions, bell pepper, snow peas and sesame oil

Master Chef Rudi Sodamin Goes Wild with Salmon

Mediterranean-Spiced Salmon en Croute – Tender salmon baked in phyllo with cinnamon, sweet onions and brandied currants, served with black olive couscous

Salmon with Basil, Tomatoes and Capers – Pan-roasted salmon drizzled with a balsamic reduction and served with a rustic mix of freshly chopped plum tomatoes, capers and basil, on a bed of steamed basmati rice

Available Daily

-- as typed in earlier post

Today’s Wine Recommendation

Domaine Chandon Sparkling, California $47/bottle

Kenwood Sauvignon Blanc, California $37/bottle

Cline Cellars Zinfandel, California $35/bottle

Desserts

Master Chef Rudi’s ‘Premiere’ – A white chocolate chef’s “toque” filled with a sweetly delicate milk chocolate mousse and decorated with macerated berries

Tiramisu – Clouds of light mascarpone cream on coffee and rum-soaked ladyfingers

Wild Berries Bread and Butter Pudding – A fluffy egg custard gently baked with soft cubes of buttered bread and paired with a bright array of fresh berries

The Gold Rush Baked Alaska – Chocolate chip ice cream surrounded by double chocolate chip cookie and coated in meringue dusted with god, served with your choice of topping

Alaskan Huckleberries – Strawberries in Cointreau – Creamy Caramel Fudge

Sherry Trifle – no sugar added – The popular English classic. Tender, Sherry-laced sponge cake slices layered with strawberry jam and creamy custard, topped with whipped cream

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Reblochon, Gorgonzola, Gruyere and Port-Salut accompanied by Kadota figs, caramelized pecans, Cherry/Apricot/Pear Relish, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Strawberry Ice Cream

Passion Fruit Sorbet

Heath Bar Crunch Frozen Yogurt

Triple Chocolate Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

Peach Melba Sundae – a mound of vanilla ice cream capped with sliced golden peaches and a sweet-tart Melba sauce

Beverages

-- as before in earlier post

Alaska North Day 7 (Thursday)

Master Chef’s Dinner (listed and discussed in other threads… I will post as the last dinner in this thread)

Alaska South Day 1 (Friday – Seward)

Alaska 14-day Day 8

Appetizers

Watermelon Cocktail – Bathed in a zippy orange sauce

Smoked Fish Sampler – Smoked mackerel, scallops, and trout accompanied by apple-horseradish sauce

Crostini with Fresh Tomato, Basil, and Prosciutto – Greenhouse Spa Cuisine – Toasted bread slices crowned with basil-scented chunky tomato and thinly sliced Prosciutto

Clams with Pancetta – Freshly steamed in white wine with garlic, diced tomato and basil, served with garlic bread

Soups and Salad

Beef and Vegetable Soup – Clear broth with vermicelli, brunoise of root vegetables and tiny meatballs

Gold Rush Soup – A cream-based soup of fennel and yellow tomato, topped with a dollop of creme fraiche

Chilled Coconut Nutmeg Soup – A blend of coconut, yogurt, milk and vanilla finished with a dash of nutmeg

Roasted Baby Beet and Oak Leaf Salad – Greenhouse Spa Cuisine – Sliced thyme-roasted beets, oak leaf lettuce and goat cheese

Choice of dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Bacon Dressing or fat-free Creamy Italian

Entrees

Penne with Plum Tomato and Basil – A fresh-tasting combination of chopped plum tomato, roasted garlic, shallots and fresh basil – add seasoned grilled chicken breast on request

Chicken with Dried Cranberries and Orange Relish – This zesty favorite is served with roasted Parisian potatoes and assorted green vegetables

Prime Rib of Beef au Jus – Slow-roasted to exquisite tenderness and carved to order, served with baby corn medley and a baked potato

Veal Medallions with Bourbon Bell Pepper Sauce – Lightly grilled and accompanied by butternut squash risotto, sautéed leeks and parsley garlic mushrooms

Bourbon-Glazed Black Cod – Greenhouse Spa Cuisine – Topped with grilled fennel, served with buttered carrots, steamed cauliflower and rice pilaf scented with cumin and thyme

The Chef’s Salad Bowl – Romaine lettuce topped with smoked ham, Swiss cheese, oven-roasted turkey and casalingo salami with hardboiled egg and Thousand Island dressing

Leek and Broccoli Flan – Delicate tasting yet hearty, with orzo pasta, fresh basil and grill-kissed tomato

Master Chef Rudi Sodamin Goes Wild with Salmon

Poached Alaska Salmon with Sun-Dried Tomato and Ginger – Gently poached salmon, served with a sauce of sun-dried tomato and ginger, accompanied by asparagus spears, sautéed cherry tomatoes and fingerling potatoes

Salmon with Alaskan Amber Beer Bearnaise – Served with maple-glazed carrots and crispy cakes of mashed potato and scallion

Available Daily

-- as typed in earlier post

Today’s Wine Recommendation

Caliterra Chardonnay, Chile $29/bottle

Beaujolais Village George Duboeuf, France $25/bottle

Desserts

Chocolate Torte – Light and airy chocolate sponge cake layered with an ultra-silky chocolate mousse

Rum Baba – A rich yeast cake soaked with rum syrup and served with vanilla sauce

Upside-Down Walnut and Peach Tart – Crisp walnuts and tender peaches in a tender, flaky crust

The Gold Rush Baked Alaska – French vanilla ice cream surrounded by double chocolate fudge brownie and coated in meringue dusted with god, served with your choice of topping

Fresh Alaskan Berries – Hot Fudge – Cointreau Chantilly Cream

Vanilla Napoleon – no sugar added – layers of flaky puff pastry filled with a vanilla-flavored pastry cream

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Goat Cheese with Herbs, Stilton, Emmenthaler and Chaumes accompanied by grapes, caramelized walnuts, black and green olive tapenade, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Burgundy Cherry Ice Cream

Lemon Sorbet

Strawberry Frozen Yogurt

Triple Chocolate Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

Boerenjongens Sundae – a mound of vanilla ice cream covered with a citrus-scented brandy sauce and sprinkled with Dutch gin-marinated raisins

Beverages

-- as before in earlier post

Oops! Please forgive. I am typing in a word processing program and pasting here... and spell check over-corrected!

I hate to lessen anyone's expectations, but the Baked Alaska dishes are sprinkled with GOLD, not god.

Alaska 14-day Day 9 (third formal night for the “collector’s voyagers”)

Captain’s Gala Dinner (menu differs in several ways from the northbound)

Appetizers

Citrus Delight with Amaretto – Glistening oranges, pineapple and grapefruit with an autumn-scented cranberry apple vinaigrette

Jumbo Shrimp Cocktail – Greenhouse Spa Cuisine – Plump chilled shrimp with a zingy American cocktail sauce

Garden Symphony with Montrachet – Marinated grill-kissed mushrooms, zucchini, asparagus, green bell peppers with creamy herbed goat cheese, served with robust tarragon balsamic vinaigrette

Salmon and Spinach Cake – Hand-formed with celery, bell pepper and seasoned with a hint of thyme and chili flakes, served with sweet chili mayonnaise

Soups and Salad

Chicken and Corn Soup – A rich chicken broth fortified with corn kernels, diced smoked chicken, scallions, bell pepper and mushrooms

Cream of Pumpkin Soup – Lightly flavored with brown sugar, cinnamon, ginger and nutmeg, thickened with pureed pumpkin and served with a drizzle of cranberry

Chilled Peach and Ginger Soup – Greenhouse Spa Cuisine – Refreshing blend of peach and ginger with buttermilk and apple juice

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

Choice of dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Hot Honey Mustard or fat-free Honey Dijon

Entrees

Prosciutto and Asparagus Pappardelle – Pasta ribbons, prosciutto and asparagus, tossed with a white wine cream sauce

Roasted Pheasant with Orange Game Sauce – Served with sweet potato puree, sautéed Savoy cabbage and tangy cranberry compote

Filet of Beef Wellington – Mouthwatering tenderloin of beef topped with a duxelles of duck liver and mushrooms, wrapped in a puff pastry, served on a mirror of Madeira sauce with duchess potatoes and a medley of green asparagus and Chinese pea pods

Herb-Crusted Rack of Lamb with Mint Basil Pesto – Served over a Cabernet reduction with potatoes gratin and braised zucchini

Alaskan King Crab Legs – Steamed in an aromatic fish broth with a delicate vegetable julienne, served with drawn butter and boiled new potatoes

Pacific Rim Salad – Slices of grilled chicken breast layered with mixed greens, cucumber, green onion, red and yellow pepper, green beans, mango, crisp wonton, macadamia nuts and sesame seeds, tossed in our signature vinaigrette

Curried Vegetable Cutlet – Greenhouse Spa Cuisine – 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

Master Chef Rudi Sodamin Goes Wild with Salmon

Pan-Roasted Salmon with Portobello Orzo – Served with a velvety red wine sauce and select vegetables

Hazelnut-Crusted Salmon – Served with creamy chive sauce, asparagus spears, sautéed tomatoe and wild rice

Available Daily

-- as typed in earlier post

Today’s Wine Recommendation

Domaine Chandon Sparkling, California $47/bottle

Laboure-Roi Pouilly Fuisse, France $54/bottle

Niebaum-Coppola Claret, California $49/bottle

Desserts

Souffle au Grand Marnier – Orange liqueur-flavored batter lightened with egg white foam and baked to lofty heights, served with vanilla rum sauce

Master Chef’s Rudi’s Double Strawberry Cheesecake – A luscious blend of low-fat cream cheese, fresh eggs and sugar, served on a shimmering fresh strawberry sauce

The Gold Rush Baked Alaska – Pralines and Cream ice cream surrounded by double chocolate fudge brownie and coated in meringue dusted with gold, served with your choice of topping

Blueberry Confit – Crushed Macaroons – Warm Caramel Toffee

Berry Dream – no sugar added – A crisp tart filled with creamy vanilla custard and topped with fresh mixed berries

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Reblochon, Gorgonzola, Gruyere and Port-Salut accompanied by Kadota figs, caramelized pecans, Cherry/Apricot/Pear Relish, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Coffee Ice Cream

Strawberry Sorbet

Chocolate Frozen Yogurt

Fudge Tracks Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

Amaretto Java Sundae – a mound of vanilla ice cream topped with amaretto-flavored coffee, with whipped cream

Beverages

-- as before in earlier post

Alaska South Day 3 (Sunday – Sitka)

Alaska 14-day Day 10

Alaska Celebration Dinner

Menu (and Desserts) match exactly to earlier post #6 (for Day 3 North).

Wondering if the Lido had Rudi Sodamin's salmon entrees for dinner ... ?

Alaska South Day 4 (Monday – Skagway)

Alaska 14-day Day 11

Appetizers

Orange and Grapefruit Medley – Greenhouse Spa Cuisine – Citrus fruit segments drenched in Orange Curacao

Mariner’s Seafood Cocktail – A brimming goblet of fruits de mer, served with lemon and cocktail sauce

Grilled Eggplant with Kalamata Olives – Kalamata olives and eggplant slowly braised in garlic-tomato concassee and flavored with basil, garnished with feta cheese crumbles

Pacific-Style Shrimp Brochettes – Served with a sweet-spicy soy and peanut dipping sauce

Soups and Salad

‘DAM’ Bacon and Cabbage Soup – Chicken-tomato broth with a chiffonade of green cabbage and onion, flavored with paprika and Sherry

Cream of Chicken and Artichoke Soup – The glory globes of Salinas paired with tender chicken chunks in a velvety 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

Tossed Seasonal Greens – Topped with Canadian bacon, assorted bell peppers and julienne of white radish

Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Sesame French, or fat-free Thousand Island

Entrees

Baked Macaroni and Cheese – A mixture of pasta, Gruyere cheese and Parmesan cheese sauce, topped with fresh bread crumbs, then baked until bubbling and golden, served with garlic French bread

Chicken Breast with Prosciutto, Mozzarella and Basil Leaves – Served with San Francisco-style wild rice, balsamic tomato concassee and roasted root vegetables

Oven Roasted Tenderloin of Beef Topped with Button Mushrooms – Tranches of beef roasted to perfection, served with a creamy sauce of button mushrooms, roasted potatoes and spring vegetables

Lamb Osso Buco with Parsley-Rosemary Gremolata – Nestled in a bed of seasoned, creamy risotto and served with garden vegetables

Sauteed Rockfish – Tender fish prepared with tomato, capers, lemon, artichoke and fennel, served with pecan wild rice

Chicken and Mango Salad – Shredded roasted chicken, mixed with cashew nuts, diced celery, red onion and mustard vinaigrette served over a chopped romaine lettuce, finished with a fan of fresh mango

Szechwan Stir-fry Vegetables – Greenhouse Spa Cuisine – Fresh vegetables tossed in soy-ginger sauce, served on a ring of steamed jasmine rice

Master Chef Rudi Sodamin Goes Wild with Salmon

Charred Sugar-Crusted Alaska Salmon – Served with corn, tri-color bell pepper rice pilaf and green beans with pine nuts

Dried-Cherry and Thyme Coated Salmon – Moist salmon filet topped with a dried-cherry and thyme breading, baked until golden, accompanied by green beans with caramelized red onion and rice pilaf

Available Daily

-- as typed in earlier post

Today’s Wine Recommendation

Santa Carolina Chardonnay, Chile $22/bottle

Marques De Caceres Rioja, Spain $29/bottle

Desserts

Black Forest Cake – Light and airy chocolate sponge cake layered with Bing cherries and Kirschwasser infused shipped cream

The Alize – A light, refreshing dessert featuring passion fruit mousse, sponge cake and soft meringue

Banoffee Pie – Caramelized banana pie with whipped cream, toffee and chocolate sauce

The Gold Rush Baked Alaska – Northwest Cherry ice cream surrounded by vanilla sponge cake and coated in meringue dusted with gold, served with your choice of topping

Fresh Alaskan Berries – Hot Fudge – Cointreau Chantilly Cream

Cheesecake – no sugar added – Fluffy cream cheese, pure vanilla and fresh eggs baked on a light cookie, garnished with assorted fresh berries

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Boursin, Danish Blue, Asiago and Pont l’Eveque accompanied by whole dates, candied macadamia nuts, strawberry-green peppercorn relish with balsamic, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Rocky Road Ice Cream

Orange Sorbet

Raspberry Frozen Yogurt

Chocolate Fudge Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

Apple Sundae – a mound of vanilla ice cream draped with apples and cinnamon

Beverages

-- as before in earlier post

Wondering if the Lido had Rudi Sodamin's salmon entrees for dinner ... ?

We never ate in the Lido for dinner, but I know of someone who did. I will email her and request that she check this thread/your post.

Thank you so much for posting the menus....we board in 8 days for 2 weeks!!

:D

Thank you so much for posting the menus....we board in 8 days for 2 weeks!!

 

:D

Glad I could help someone. It makes me miss our trip, though! :(

I feel hungry .

Alaska South Day 5 (Tuesday – Juneau, second formal night for the southbound)

Alaska 14-day Day 12 (fourth formal night for the “collector’s voyagers”)

Appetizers

Fresh Fruit with Peach Schnapps – Grilled peach wedges with strawberries and assorted fruit

Alaskan Seafood Ceviche – Greenhouse Spa Cuisine – Jumbo shrimp, bay scallops, squid and Alaskan King crab, topped with a zingy citrus mayonnaise

Mille Feuille of Duck Foie Gras – Layers of crisp puff pastry, smooth duck liver pate and grilled pears, served with an orange and lingonberry confit

Escargots Bourguignon – Delectable snails baked in herb garlic butter and Burgundy wine, served with French bread on the side

Soups and Salad

Italian Minestrone Soup – Clear beef broth with white beans, vegetables and macaroni, lightly seasoned with oregano and Parmesan cheese

Creamy Carrot Soup – Pureed with vegetable broth and infused with roasted garlic, ginger and nutmeg

Chilled Sour Cherry Soup – Greenhouse Spa Cuisine – With a mosaic of crème fraiche and fried ginger

Belgian Endive and Romaine – Sliced button mushrooms, cucumber and chopped pecans

Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Balsamic Vinaigrette or fat-free Blue Cheese

Entrees

Spaghetti Puttanesca – Spaghetti cooked al dente, tossed in marinara sauce flavored with anchovies, capers, black olives, garlic and oregano

Oven-Roasted Quail – Plump quail, deboned, ten stuff with spinach and goat cheese, served on a bed of shiitake mushroom risotto with glazed pineapple

Grilled Veal Chop Madagascar – Served with flame-roasted Madagascar peppercorn sauce, crisp broccoli, baby carrots and rissole potatoes with tomato

Surf and Turf – Filet mignon and lobster tail with herb garlic butter on porcini basmati rice, surrounded with an array of sautéed vegetables

Blackened Chicken Caesar – Crisp romaine tossed with creamy garlic dressing, sprinkled with Parmesan cheese and crunchy seasoned croutons, topped with slices of blackened grilled chicken breast

Grilled Polenta and Eggplant Napoleon – A hearty stack of marinara-roasted eggplant slices and grilled cilantro polenta, nestled on a savory black bean ratatouille

Master Chef Rudi Sodamin Goes Wild with Salmon

Charred Sugar-Crusted Alaska Salmon – Served with corn, tri-color bell pepper rice pilaf and green beans with pine nuts

Dried-Cherry and Thyme Coated Salmon – Moist salmon filet topped with a dried-cherry and thyme breading, baked until golden, accompanied by green beans with caramelized red onion and rice pilaf

Available Daily

-- as typed in earlier post

Today’s Wine Recommendation

Santa Carolina Chardonnay, Chile $22/bottle

Marques De Caceres Rioja, Spain $29/bottle

Desserts

Master Chef Rudi’s Premiere – A white “toque” filled with a sweetly delicate milk chocolate mousse and decorated with macerated berries

Vanilla Napoleon – Sweet vanilla mousse layered in pastry dough, sprinkled with powdered sugar, served with chocolate sauce

Mixed Berries in Brandy Snap – Fresh Mixed Berries in a crisp brandy snap basket topped with whipped cream

The Gold Rush Baked Alaska – Chocolate Chip ice cream surrounded by double chocolate chip cookie and coated in meringue dusted with gold, served with your choice of topping

Alaskan Huckleberries – Strawberries in Cointreau – Creamy Caramel Fudge

Paris-Brest – no sugar added – Choux pastry ring filled with rhubarb-strawberry cream and served with sugar-free chocolate sauce

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Reblochon, Gorgonzola, Gruyere and Port-Salut accompanied by Kadota figs, caramelized pecans, Cherry/Apricot/Pear Relish, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Strawberry Ice Cream

Mango Sorbet

Heath Bar Crunch Frozen Yogurt

Cookie Dough Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

Pear Belle-Helene – a mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream

Beverages

-- as before in earlier post

Alaska South Day 6 (Wednesday – Ketchikan)

Alaska 14-day Day 13

Appetizers

Seasonal Fruit Kebab – Skewered chunks of pineapple, melon, strawberry and apple, served with a chilled mango lassi sauce

Seared Ahi Tuna Carpaccio – Greenhouse Spa Cuisine – Peppercorn-crusted and thinly sliced, served with crispy jicama chips and a zingy mango ginger relish

Golden Beefsteak and Bocconcini – Beautiful golden tomato with an olive oil and basil dressing topped with bocconcini mozzarella balls and toasted foccaccia

Crab and Asparagus Quiche – Served with cayenne mayonnaise, baked in a flaky crust

Soups and Salad

Duck and Sausage Gumbo – Hearty but not too thick, with onion, celery, bell pepper, scallion and rice

Corn and Yellow Squash Soup with Crabmeat – A creamy, silky puree of corn and yellow squash, garnished with a touch of crabmeat

Chilled Mango Gazpacho – Our Master Chef’s unique and incomparably refreshing version of a classic gazpacho

Chopped Farmer’s Salad – Greenhouse Spa Cuisine – Crisp romaine with onion, green olives, tomato, cucumber, green beans and diced apple

Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Bacon Dressing or fat-free Creamy Italian

Entrees

Bucatini with Duck – Hollow, long strands of pasta, tossed with diced zucchini and mushrooms in a light cream and duck glace sauce, garnished with diced tomatoes and chopped parsley

Parmesan-Crusted Turkey Tenderloin – Drizzled with honey mustard sauce, and swerved with vegetable risotto and sautéed tomato

Grilled NY Strip Steak with Spicy Pear Salsa – Juicy and flavorful, topped with a knob of Blue cheese butter, served with roasted root vegetables and herb-roasted potatoes

Grilled Pork Medallions with Maple Mustard Sauce – Greenhouse Spa Cuisine – Served with caramelized apples and dried cranberries, duchess potatoes, green beans and carrots batons

Sauteed Scallop and Shrimp Sambuca – A seafood duet with a full-bodied cream sauce, served with a fennel, carrot and celery ragout and oven-roasted potatoes

Farmer’s Choice Salad – A vibrant blossom of magenta cabbage sprinkled with citrus-balsamic dressing and surrounded by petals of cantaloupe and apple, topped with chopped walnuts – add seasoned grilled chicken breast on request

Asparagus Risotto – Served with tomato confit and seasonal vegetables

Master Chef Rudi Sodamin Goes Wild with Salmon

Broiled Salmon with Herb Mustard Glaze – Accompanied by oven-roasted leeks with red bell pepper and duchess potatoes

Salmon with White Beans – Grilled salmon served with Kalamata olives, chopped dill, red bell pepper, onion, and flavored with balsamic vinegar and extra virgin olive oil

Available Daily

-- as typed in earlier post

Today’s Wine Recommendation

Conundrum, California $39/bottle

Guenoc Cabernet Sauvignon, California $35/bottle

Desserts

Chocolate Croquant Praline – Moist and tender chocolate sponge cake layered with a crunchy, nutty praline paste and a rich chocolate mousse, finished with a spray of cocoa powder

Peach Rice Clouds – Light Bavarian vanilla-flavored rice cream with poached peaches on a chocolate mirror

Baked Apple Blossom – This cinnamon-spiced is deliciously dressed in a flaky crust, surrounded by crème anglaise, and vanilla ice cream

The Gold Rush Baked Alaska – Espresso coffee ice cream surrounded by double chocolate fudge brownie and coated in meringue dusted with gold, served with your choice of topping

White Chocolate Fudge – Yukon Whiskey Butterscotch – Brandied Cranberries

Hazelnut Mousse Cake – no sugar added – Sugar-free Hazelnut mousse layered in a vanilla sponge cake

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Goat Cheese with Herbs, Stilton, Emmenthaler, and Chaumes accompanied by grapes, caramelized walnuts, black and green olive tapenade, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Chocolate Chip Ice Cream

Watermelon Sorbet

Strawberry Frozen Yogurt

Neapolitan Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

Lychee Sundae – A mound of coconut ice cream covered with smooth lychees in mango sauce, whipped cream and toasted coconut

Beverages

-- as before in earlier post

Alaska South Day 7 (Thursday – At Sea sailing the Inside Passage to Vancouver)

Alaska 14-day Day 14

Master Chef’s Dinner

Appetizers

*note – in addition to the appetizer order by the diner, everyone is servedThe “Chef’s Amuse Surprise”

Dialogue of Alaskan Salmon Tartare with Avocado – Cold-smoked pickled and chipotle hot-smoked salmon with lime avocado tomato salsa

Golden Baked Brie in Phyllo Dough – Warm and creamy, served with a spiced apply-cranberry compote

Soups and Salad

Oxtail en Croute – This classic soup is simmered slowly to develop the perfect flavor and served baked in a crusty pastry dough

Lobster Bisque – Silky smooth, classic shellfish soup heightened with aged French Cognac and whipped cream

Master Chef Rudi’s Salad in a Tomato Shell – Selected baby greens, bell pepper, cherry tomatoes and enoki mushrooms, drizzled with a mustard Cognac dressing

Entrees

Tagliatelle with Roasted Chicken – Tossed in olive oil and lemon cream with sun-dried tomatoes

Duck Breast a l’Orange – 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

Whole-Roasted Tenderloin of Beef – On an earthy bed of Calvadoes-spiked mushroom ragout, with baby vegetable medley, braised onion and mashed potatoes

Grilled Lamb Chops with Oregano and Apple Chutney – Drizzled with mint oil, butternut squash, and sautéed cherry tomatoes in pesto

Sauteed Shrimp Provencale – Scented with Mediterranean herbs, garlic and tomato concassee, served with florets of crisp, tender broccoli

Apricot-Glazed Salmon – Served with baby vegetable medley, saffron-scented new potatoes and a soy, garlic, ginger splash

Wild Mushroom Strudel – Selected forest mushroom, spinach and feta cheese rolled in phyllo dough and baked until crisp and flaky, served with a Thai red curry sauce

Master Chef Rudi Sodamin Goes Wild with Salmon

None listed on this menu

Available Daily

None listed on this menu

Today’s Wine Recommendation

None listed on this menu

Desserts

*note – I received two copies of the Master Chef’s Dinner menu (for the differing weeks), but both had “Alaska South Day 7” Dessert menu attached. The northbound Dessert menu may be different, but I know the Baked Alaska is included – and I had the Chocolate Decadence Cake on our northbound journey.

Baked Alaska – An ice cream glacier under a blanket of meringue, with a warm brandy Bing cherry sauce

*note – the Baked Alaska is delivered in a ceremonious parade, and it is offered to all (you may order another dessert; I requested not to be served the Baked Alaska)

Chocolate Decadence Cake – A rich and almost flourless chocolate cake, served with raspberry coulis, vanilla sauce and a spray of fresh berries

Individual Baked Alaska – no sugar added – Sugar-free ice cream under a blanket of meringue with a warm brandy Bing cherry sauce

Sliced Fruit Plate – An assorted selection of fresh fruit

Assorted Cheese Plate – A selection of Brie, Roquefort, Gouda and Bel Paese accompanied by apricot-cherry chutney, candied walnuts, croutons, assorted crisp crackers and French bread

Frozen Treats

Vanilla Ice Cream

Peach Ice Cream

Mango Sorbet

Vanilla Frozen Yogurt

Coffee Ice Cream – no sugar added

Vanilla Ice Cream – no sugar added

The Master Chef’s Sundae – A mound of vanilla ice cream topped with mashed tropical fruits and whipped cream and sprinkled with roasted macadamia nuts

Beverages

-- as before in earlier post

LUNCH menu – from the Dining Room

I have a sampling of lunch menus (I have two stacks that appear to match exactly).

On boarding day, the main dining room was closed to boarding passengers. A group of touring agents and guests were being served there.

On turnaround day, the main dining room was closed to boarding passengers. Those who were staying aboard to complete the 14-day “Collector’s Voyage” were being treated to a special Indonesian lunch (while DH and I were on an excursion to Anchorage with an unexpected meeting between train and minivan).

I know the following menu was served on our second visit to Hubbard Glacier (Day 2 of Southbound, Saturday, July 25) because a group of CC'ers ate together.

Alaska Lunch (A) Day 2 (as noted at the bottom of the menu)

Appetizers

Banana and Orange – Splashed with a zippy lemon-mint sauce

Thai Curried Chicken Salad – Creamy golden morsels of chicken with spicy-sweet mango chutney, cilantro and a minty cool coconut cream, served with an East Indian naan bread stick

Calamari Fritti – Meltingly tender calamari lightly breaded and cooked until golden, served with a zesty marinara dipping sauce

Soups and Salad

Cheddar and Crab Chowder – Creamy crab chowder with a’piquant cheddar cheese bite, served with a flaky Armenian lavosh cracker

Chilled Anjou Pear Soup – Cool and ripe with rubies of dried cherry

Romaine lettuce Spears – A showcase of romaine, red beet and crisp cucumber, with sweet onion and corn confetti

Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Bacon Dressing or fat-free Creamy Italian

Entrees

Tortellini with Sun Dried Tomatoes – Cheese-filled tortellini and watercress tossed with a light sun-dried tomato pesto – add seasoned grilled chicken breast on request

Cajun Chicken Caesar Salad – Crisp romaine tossed with creamy garlic dressing, sprinkled with shredded jalapeno jack cheese, crunchy tortilla chips, and served with grilled, Cajun chicken breast

Open Faced Steak Sandwich – Piled high on freshly baked focaccia, crowned with sautéed onions, served with fresh-made French-fries

Mushroom and Onion Burger – Grilled beef patty with seared mushrooms, onion and creamy Gouda cheese, on a toasted Kaiser roll, served with all your favorite condiments and shoestring potato fries

Cilantro and Mint Crushed Tilapia – With warm cabbage slaw and dipping sauce

Teriyaki Honey Glazed Salmon – Topped with chili lime butter, served with roasted corn and diced red bell pepper and Five spice basmati rice

Wiener Schnitzel – Breaded veal scaloppini, lightly sautéed, topped with a garnish of lemon, tomato, anchovy and hardboiled egg, served with vegetable medley and lyonnaise potatoes

Lunchtime Sweets

Rhubarb and Strawberry Streusel Tart – A compote of fresh strawberries and rhubarb under a mixed nut streusel, baked in a crisp tart shell

Duo of Chocolate Mousse – White and dark chocolate mousse, presented with a tart raspberry sauce

Warm Mocha Pound Cake – Moist, chocolate and coffee-flavored cake, served with whipped cream and mixed berries

Vanilla Egg Custard – no sugar added – Creamy and smooth, with a mixed berry garnish

Sliced Fruit Plate – An assorted selection of fresh fruit

Frozen Treats

Vanilla Ice Cream

Butter Pecan Ice Cream

Orange Sherbet

Peach Frozen Yogurt

Vanilla Ice Cream – no sugar added

Chocolate Chip Ice Cream – no sugar added

Blackberry Sundae – A mound of vanilla ice cream showered with blackberries and whipped cream

Beverages

Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assorted Teas, Decaffeinated Tea, Iced Tea, or Milk

Alaska Lunch (B) Day 3 (as noted at the bottom of the menu)

Appetizers

Exotic Sliced Tropical Fruit – Sliced papaya, honeydew, cantaloupe and kiwi, served with a maple-sweetened mango salsa

Grilled Vegetable and Smoked Chicken Terrine – Moist smoked chicken surrounded by layers of grilled asparagus, mushrooms, zucchini and bell peppers, swerved with tomato basil vinaigrette

Corn and Crabmeat Fritter – Flavored with a touch of onion and cayenne, cooked until golden, served with garlic aioli

Soups and Salad

Navy Bean Soup – Simmered with meaty ham hocks and smoked Italian pancetta, garnished with diced fresh tomato and basil

Chilled Indian Lassi Soup – Greenhouse Spa Cuisine – A refreshing puree of banana and yogurt

Greek Salad – Crisp chopped romaine showered with feta cheese, kalamata olives, artichoke, sun-ripened tomato, red onion and cucumber

Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Balsamic Vinaigrette, or fat-free Blue Cheese

Entrees

Farfalle Affumicato – Bow tie pasta tossed with smoked salmon and a light rose-cream sauce

Teriyaki Salmon Caesar Salad – Crisp romaine tossed with creamy garlic dressing, sprinkled with Parmesan cheese and crunchy seasoned croutons topped with moist, teriyaki salmon

Deli-Style Hot Corned Beef Sandwich – A heap of hot corned beef on caraway seed rye bread, served with coleslaw, dill pickle and fresh-made French fries

The Turkey Cranberry Burger – Seared, seasoned turkey patty topped with grilled tomato slices and red onion on a three-seed bun served with a tart cranberry mayonnaise and fresh-made French fries

Sauteed Saithe Fillet – Served with caramelized apples, citrus sauce, tender asparagus and garlic mashed potatoes

Roasted Skin on Salmon with Apple Bacon Vinaigrette – Served on a bed of sautéed Swiss chard with poached new potatoes on the side

Fragrant Lam Curry – Served over basmati rice with Naan bread

Lunchtime Sweets

Pecan Pie – Sweet and gooey pie in a crispy crust, served with vanilla ice cream and whipped cream

Frozen Orange Parfait – Semi-frozen orange ice cream served in an orange shell with a sweetly tart raspberry sauce

Ricotta and Marsala Trifle – Another version of the popular English classic, Marsala-laced sponge cake slices layered with thick strawberry jam and creamy ricotta custard, topped with whipped cream

Apricot Crumble – no sugar added – Spiced apricot compote baked under a crunch oat nut topping

Sliced Fruit Plate – An assorted selection of fresh fruit

Frozen Treats

Vanilla Ice Cream

Rum Raisin Ice Cream

Raspberry Sherbet

Chocolate Frozen Yogurt

Vanilla Ice Cream – no sugar added

Fudge Tracks Ice Cream – no sugar added

Butterscotch Sundae – A mound of vanilla ice cream draped in a golden cloak of butterscotch sauce and whipped cream

Beverages

-- as listed in early lunch menu post

Alaska Lunch (B) Day 5 (as noted at the bottom of the menu)

Appetizers

Pineapple Boat – Glistening morsels of pineapple dusted with toasted coconut

Roasted Pork Tenderloin – Juicy roasted and thinly sliced, served with sweet soy plum sauce, creamy lychee nuts, pickled ginger and alfalfa sprouts

North Sea Seafood Croquette – Accompanied by a ravigotte dip

Soups and Salad

Cream of Five Onions Soup – A delightful combination of Spanish, Vidalia, red and white onion gently simmered with vegetable stock, garnished with sniped (sic) scallions

*note – why are people sniping at the scallions?

Iced Melon Bisque – Flavored with a hint of grenadine and garnished with mini melon pearls

Baby Oak and Frisee – A mix of bitter-crisp leaves, with caramelized apple wedges, baby corn and plump cherry tomatoes

Choice of Dressing: Olive Oil & Balsamic Vinegar, House Italian, Thousand Island, Blue Cheese, Bacon Dressing or fat-free Creamy Italian

Entrees

Whole Wheat Pasta with Vodka Sauce – Al dente pasta, caramelized onion and sun-dried tomato sauce, with just a touch of cream – add seasoned grilled chicken breast on request

Grilled Lamb Brochette and Marinated Vegetable Salad – Romaine lettuce, diced tomato, cucumber and parsley tossed in a yoghurt tahini dressing and served with crisp toasted pita triangles

Sante Fe Chicken Wrap – Grilled chicken breast folded into a tomato flour tortilla with avocado, roasted vegetables, black beans, lettuce, tomato, jalapeno pepper and cayenne-curry sour cream, served with carrot slaw

The Trattoria Burger – Grilled beef patty layered with roasted red bell peppers, pesto mayonnaise and mozzarella cheese, served on focaccia bread

Grilled Spiced Rockfish – Paired with jalapeno marmalade, served on coconut rice with sweetened spinach

Chili Glazed Salmon with Peanut Sauce – Accompanied by sambal fried rice and steamed bok choy

New York Sirloin Minute Steak “Bistro-Style” – Steak hot off the grill, topped with a creamy knob of Café de Paris butter, accompanied by fresh-made French fries

Lunchtime Sweets

Blueberry Pie – True blue Northwest blueberries baked in a golden, flaky crust and served with vanilla ice cream and whipped cream

“DAM” Devil Chocolate Cake – Our own version of a deceptively rich, moist chocolate cake, garnished with a bright-flavored berry compote

Banana Chocolate Strudel – Baked golden brown and served with a rich rum-flavored vanilla sauce

Cheesecake – no sugar added – Fluffy cream cheese, pure vanilla and fresh eggs baked on a light cookie, garnished with assorted fresh berries

Sliced Fruit Plate – An assorted selection of fresh fruit

Frozen Treats

Vanilla Ice Cream

Chocolate Ice Cream

Strawberry Sherbet

Strawberry Frozen Yogurt

Butter Pecan Ice Cream – no sugar added

Coffee Ice Cream – no sugar added

Cherries Jubilee Sundae – A generous mound of frozen vanilla ice cream topped with a cascade of cognac-infused Bing cherries, whipped cream and chocolate sprinkles

Beverages

-- as listed in early lunch menu post