Oosterdam

[sanders]

Hi does anyone happen to have the recent menus/dailies? I know someone who is going on the Oosterdam soon. Thanks.

[maxout]

I'll have some on Saturday! :D

[Krazy Kruizers]

It's been quite some time since people have posted menus and daily programs for any ship.

[packercruising]

Maybe they change more often then they used to. Cruise Clues might have some. Good morning Kruizers!

[Krazy Kruizers]

Maybe they change more often then they used to. Cruise Clues might have some. Good morning Kruizers!

 

Hi packer!!

[Krazy Kruizers]

HAL has been changing menus this past year.

[algealice]

We are going on the Oosterdam Inside Passage June 20, and want to know how to find out who may be going?

Thanks,

Alice

[RuthC]

We are going on the Oosterdam Inside Passage June 20, and want to know how to find out who may be going?

You need to look at the Roll-Call forum.

Go back to the main Board, where there's the list of forums, broken down into categories. There's one for Roll-Calls, then under that click on Holland America.

When you get to the list of HAL ships, click on Oosterdam, and scroll down until you find your sail date. Join the conversation there.

 

Have a great cruise.

[packercruising]

Are you sure it's the Oosterdam? It looks like this ship is sailing to Alaska on that date.

[cruz chic]

Are you sure it's the Oosterdam? It looks like this ship is sailing to Alaska on that date.

The Inside Passage is Alaska. Am I missing something:confused:.

[Copper10-8]

Hi does anyone happen to have the recent menus/dailies? I know someone who is going on the Oosterdam soon. Thanks.

 

From Westerdam (couple of days missing!):

 

Appetizers:

Pineapple Boat

Jumbo Shrimp Cocktail

Pate de Foie Gras

Caribbean Fish Cakes and Crispy Shrimp

Soups and Salad:

Duck and Sausage Gumbo

Cream of Four Mushrooms Soup

Chilled Leek and Potato Vichyssoise

Salad of Arugula and Frisee

Entrees:

Capellini with Arugula and Roasted Tomato

Sesame Steak Salad

Horseradish Crusted Halibut Fillet

“Land and Sea” (filet mignon with jumbo prawns)

Oven Roasted Rack of Lamb

Quail with Apricot Bread Stuffing

Mille Feuille of Forest Mushrooms

Available Daily:

French Onion Soup “Les Halles”

Classic Caesar Salad

Grilled Coho Salmon

Caribbean ‘Jerk’ Chicken Breast

Broiled New York Strip Steak

Desserts:

Master Chef Rudi’s Double Strawberry Cheesecake

Chocolate Soufflé

Poached Pear

Delicate Fruit Swan

Sliced Fruit Plate

Assorted Cheese Plate

Assorted Ice Cream

++++++++++++++++++

Appetizers:

 

Maple Fruit Mélange

Seared Ahi Tuna Carpaccio

Layered Vegetable Terrine

Grilled Scallops

Soups and Salad:

Grandma’s Chicken Noodle Soup

Curried Butternut Squash Soup

Chilled Cranberry Soup

Tossed Seasonal Greens

Entrees:

Tortellini with Sun Dried Tomatoes

Seafood Cobb Salad

Grilled Mahi-Mahi with Roasted Corn Salsa

Grilled Sirloin Steak with Forest Mushrooms

Parmesan Coated Veal Loin

Guava-Stuffed Chicken

Vegetarian Jambalaya

Available Daily:

French Onion Soup “Les Halles”

Classic Caesar Salad

Grilled Coho Salmon

Caribbean ‘Jerk’ Chicken Breast

Broiled New York Strip Steak

Desserts:

Chocolate Croquant Praline

Viennese Apple Strudel

Lemon Mousse Torte

Aunty Jean’s Cherry Pavlova

Sliced Fruit Plate

Assorted Cheese Plate

Assorted Ice Cream

+++++++++++++++++++++

**Pinnale Grill menu

“Chef’s Amuse Bouche” (fun for the mouth/stimulate the taste buds):

Quiche

A lonely dead shrimp on a slab of Toast

Tartar with somethung else

Bread, Rolls & thin Toast (with garlic, rosemary butter + beurre blanc)

“The Beginning”:

French Onion Soup King Louis XV

Spicy Chicken Coconut Soup

Lobster Bisque

Jumbo Shrimp Cocktail

Vine Ripened Beefsteak Tomato Salad

Baby Arugula Salad

Caesar Salad (prepared tableside)

Dungeness Crab Cakes

Pinnacle Ocean Platter (lightly and hot smoked salmon, jumbo shrimp, seas scallops & wasabi cream)

“The Intrigue”:

“Land And Sea” (Filet Mignon & jumbo prawns on whipped potatoes)

Lobster Macaroni And Cheese (Mascarpone enriched pasta and creamy lobster broth with chunks of lobster)

Roasted Vegetable Tower (with onion confit and tomato coulis)

“The Grill”:

Filet Mignon

New York Strip Steak

Bone-in Rib Eye Steak

Porterhouse

Rib Eye Steak

Colorado Lamb Chops

Grilled Veal Chops

Grilled Chicken Breast

Filet Steak Diane

Filet Mignon Burger

“Seafood”:

Broiled King Salmon

Broiled Lobster Tail

Cedar Planked Black Cod with Shrimp Scampi

“Pinnacle Signature Skewers”:

Beef Delight (beef tenderloin)

Tantalizing Lamb

Chicken and Turkey Temptation

Delectable Seafood (shrimp, swordfish and tuna)

Vegetarian Zen (mixed veggies seasoned with herbs de provence)

“Side Dishes”:

Creamed Spinach

Sautéed Button Mushrooms

Sautéed Onions

Asparagus

Basmati Rice

Scalloped Potatoes

Whipped Potatoes

Jumbo Baked Idaho Potato

Shoestring Potatoes

Desserts:

Not-so-classic Baked Alaska (Ben and Jerry’s Cherry Garcia ice cream with Bing Cherries Jubilee)

Warm Grand Marnier Chocolate Volcano Cake

Chocolate or Vanilla Velvet Soufflé (with Grand Marnier sauce)

Creamy Homemade Raspberry Cheesecake (with fresh berries)

Chocolate and Raisin Bread Pudding (with Whiskey sauce)

Pinnacle Crème Brulee (chocolate, coffee and vanilla bean)

Fresh Seasonal Fruits and Berries (with Sabayon sauce)

Premium Ice Cream or Sorbets

Assortment of International Cheeses

++++++++++++++++++++++++++++++++

Appetizers:

Fruit Medley Au Grand Marinier

Goose Live Pate, Sevruga Caviar & Smoked Salmon

Seafood Cocktail “du Maitre Cuisinier”

Wild Mushroom & Sweetbread Mille-Feuille

Soups and Salad:

Corn & Crab Chowder

Truffle Essence Beef Soup

Chilled Tomato Bisque

Entrees:

Linguine Pasta with Goat Cheese & Arugula

Duet of Beef & Lobster

Grilled Veal Chop Madagascar

Halibut with Crap Hollandaise

Lentils with Red Curry

Available Daily:

French Onion Soup “Les Halles”

Classic Caesar Salad

Grilled Coho Salmon

Caribbean ‘Jerk’ Chicken Breast

Broiled New York Strip Steak

Desserts:

Master Chef Rudi’s ‘Premiere’

Soufflé au Grand Marnier

The Alize

Swan

Sliced Fruit Plate

Assorted Cheese Plate

Assorted Ice Cream

+++++++++++++++++++++++

Appetizers:

Papaya with a Rainbow of Fruit

Mariners’ Seafood Cocktail

Duck Pate Brioche

Escargots Bourguignon

Soups and Salad:

Pistou Soup

Green Chile and Corn Chowder

Chilled Coconut Nutmeg Soup

Apple Pear and Cucumber Salad

Entrees:

Farfalle with Chicken and Poblano Cream

Salpicon of Beef Salad

Pan-Crisped Salmon with Mango Sauce

Surf and Turf

Venison Loin

Cornish Game Hen with Almond-Brown Rice Stuffing

Couscous Florentine

Available Daily:

French Onion Soup “Les Halles”

Classic Caesar Salad

Grilled Coho Salmon

Caribbean ‘Jerk’ Chicken Breast

Broiled New York Strip Steak

Desserts:

Pina Colada Crème Brulee

Tiramisu

Cheesecake

Master Chef Rudi’s “Premiere”

Sliced Fruit Plate

Assorted Cheese Plate

Assorted Ice Cream

+++++++++++++++++++++++

Master Chef's Dinner

[packercruising]

The Inside Passage is Alaska. Am I missing something:confused:.

 

Oops, sorry. I had Panama Canal on the brain there!:o

 

Here is the roll call for June 20. Go get em motivated Alice!:cool:

 

http://boards.cruisecritic.com/showthread.php?t=1014820

[cruz chic]

Oops, sorry. I had Panama Canal on the brain there!:o

I don't blame you...that's an amazing cruise:).

[solocanadian]

From Westerdam (couple of days missing!):

 

Appetizers:

Pineapple Boat

Jumbo Shrimp Cocktail

Pate de Foie Gras

Caribbean Fish Cakes and Crispy Shrimp

 

Soups and Salad:

Duck and Sausage Gumbo

Cream of Four Mushrooms Soup

Chilled Leek and Potato Vichyssoise

Salad of Arugula and Frisee

 

Entrees:

Capellini with Arugula and Roasted Tomato

Sesame Steak Salad

Horseradish Crusted Halibut Fillet

“Land and Sea” (filet mignon with jumbo prawns)

Oven Roasted Rack of Lamb

Quail with Apricot Bread Stuffing

Mille Feuille of Forest Mushrooms

 

Available Daily:

French Onion Soup “Les Halles”

Classic Caesar Salad

Grilled Coho Salmon

Caribbean ‘Jerk’ Chicken Breast

Broiled New York Strip Steak

 

Desserts:

Master Chef Rudi’s Double Strawberry Cheesecake

Chocolate Soufflé

Poached Pear

Delicate Fruit Swan

Sliced Fruit Plate

Assorted Cheese Plate

Assorted Ice Cream

++++++++++++++++++

Appetizers:

 

Maple Fruit Mélange

Seared Ahi Tuna Carpaccio

Layered Vegetable Terrine

Grilled Scallops

 

Soups and Salad:

Grandma’s Chicken Noodle Soup

Curried Butternut Squash Soup

Chilled Cranberry Soup

Tossed Seasonal Greens

 

Entrees:

Tortellini with Sun Dried Tomatoes

Seafood Cobb Salad

Grilled Mahi-Mahi with Roasted Corn Salsa

Grilled Sirloin Steak with Forest Mushrooms

Parmesan Coated Veal Loin

Guava-Stuffed Chicken

Vegetarian Jambalaya

 

Available Daily:

French Onion Soup “Les Halles”

Classic Caesar Salad

Grilled Coho Salmon

Caribbean ‘Jerk’ Chicken Breast

Broiled New York Strip Steak

 

Desserts:

Chocolate Croquant Praline

Viennese Apple Strudel

Lemon Mousse Torte

Aunty Jean’s Cherry Pavlova

Sliced Fruit Plate

Assorted Cheese Plate

Assorted Ice Cream

+++++++++++++++++++++

**Pinnale Grill menu

 

“Chef’s Amuse Bouche” (fun for the mouth/stimulate the taste buds):

Quiche

A lonely dead shrimp on a slab of Toast

Tartar with somethung else

 

Bread, Rolls & thin Toast (with garlic, rosemary butter + beurre blanc)

 

“The Beginning”:

French Onion Soup King Louis XV

Spicy Chicken Coconut Soup

Lobster Bisque

Jumbo Shrimp Cocktail

Vine Ripened Beefsteak Tomato Salad

Baby Arugula Salad

Caesar Salad (prepared tableside)

Dungeness Crab Cakes

Pinnacle Ocean Platter (lightly and hot smoked salmon, jumbo shrimp, seas scallops & wasabi cream)

 

“The Intrigue”:

“Land And Sea” (Filet Mignon & jumbo prawns on whipped potatoes)

Lobster Macaroni And Cheese (Mascarpone enriched pasta and creamy lobster broth with chunks of lobster)

Roasted Vegetable Tower (with onion confit and tomato coulis)

 

“The Grill”:

Filet Mignon

New York Strip Steak

Bone-in Rib Eye Steak

Porterhouse

Rib Eye Steak

Colorado Lamb Chops

Grilled Veal Chops

Grilled Chicken Breast

Filet Steak Diane

Filet Mignon Burger

 

“Seafood”:

Broiled King Salmon

Broiled Lobster Tail

Cedar Planked Black Cod with Shrimp Scampi

 

“Pinnacle Signature Skewers”:

Beef Delight (beef tenderloin)

Tantalizing Lamb

Chicken and Turkey Temptation

Delectable Seafood (shrimp, swordfish and tuna)

Vegetarian Zen (mixed veggies seasoned with herbs de provence)

 

“Side Dishes”:

Creamed Spinach

Sautéed Button Mushrooms

Sautéed Onions

Asparagus

Basmati Rice

Scalloped Potatoes

Whipped Potatoes

Jumbo Baked Idaho Potato

Shoestring Potatoes

 

Desserts:

Not-so-classic Baked Alaska (Ben and Jerry’s Cherry Garcia ice cream with Bing Cherries Jubilee)

Warm Grand Marnier Chocolate Volcano Cake

Chocolate or Vanilla Velvet Soufflé (with Grand Marnier sauce)

Creamy Homemade Raspberry Cheesecake (with fresh berries)

Chocolate and Raisin Bread Pudding (with Whiskey sauce)

Pinnacle Crème Brulee (chocolate, coffee and vanilla bean)

Fresh Seasonal Fruits and Berries (with Sabayon sauce)

Premium Ice Cream or Sorbets

Assortment of International Cheeses

++++++++++++++++++++++++++++++++

Appetizers:

Fruit Medley Au Grand Marinier

Goose Live Pate, Sevruga Caviar & Smoked Salmon

Seafood Cocktail “du Maitre Cuisinier”

Wild Mushroom & Sweetbread Mille-Feuille

 

Soups and Salad:

Corn & Crab Chowder

Truffle Essence Beef Soup

Chilled Tomato Bisque

 

Entrees:

Linguine Pasta with Goat Cheese & Arugula

Duet of Beef & Lobster

Grilled Veal Chop Madagascar

Halibut with Crap Hollandaise

Lentils with Red Curry

 

Available Daily:

French Onion Soup “Les Halles”

Classic Caesar Salad

Grilled Coho Salmon

Caribbean ‘Jerk’ Chicken Breast

Broiled New York Strip Steak

 

Desserts:

Master Chef Rudi’s ‘Premiere’

Soufflé au Grand Marnier

The Alize

Swan

Sliced Fruit Plate

Assorted Cheese Plate

Assorted Ice Cream

+++++++++++++++++++++++

 

Appetizers:

Papaya with a Rainbow of Fruit

Mariners’ Seafood Cocktail

Duck Pate Brioche

Escargots Bourguignon

 

Soups and Salad:

Pistou Soup

Green Chile and Corn Chowder

Chilled Coconut Nutmeg Soup

Apple Pear and Cucumber Salad

 

Entrees:

Farfalle with Chicken and Poblano Cream

Salpicon of Beef Salad

Pan-Crisped Salmon with Mango Sauce

Surf and Turf

Venison Loin

Cornish Game Hen with Almond-Brown Rice Stuffing

Couscous Florentine

 

Available Daily:

French Onion Soup “Les Halles”

Classic Caesar Salad

Grilled Coho Salmon

Caribbean ‘Jerk’ Chicken Breast

Broiled New York Strip Steak

 

Desserts:

Pina Colada Crème Brulee

Tiramisu

Cheesecake

Master Chef Rudi’s “Premiere”

Sliced Fruit Plate

Assorted Cheese Plate

Assorted Ice Cream

+++++++++++++++++++++++

Master Chef's Dinner

 

 

:DCopper: Thanks for posting these. Now you have my mouth watering for some of these familiar dishes on my upcoming "O" cruise.

[Copper10-8]

:DCopper: Thanks for posting these. Now you have my mouth watering for some of these familiar dishes on my upcoming "O" cruise.

 

Good stuff, eh?;)

[sanders]

Thanks for the menus... will send this link to the person I know... is HAL still doing arts and crafts?