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Newbie to HA (from Princess) has questions


dhn

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We are a couple of mid 60's whose only experience with cruising so far is with Princess.

 

Well, we just booked a 1-week Med tour starting September 16th in Barcelona on the Nieuw Amsterdam.

 

Anything anyone can tell us about the ship (we've booked anytime dining since Late is wait-listed). I know that quality of food is subjective but ... <g>

 

We are about to get the confirmation email from our TA with a link to go to the HA site where I guess the process will be similar to what was required to complete the Personalizer for each cruise on Princess??

 

Anyway, I will be doing lots of reading of threads on this HA forum over the next while but any info anyone can provide will be most appreciated.

 

We are smokers (yes, I know) but I understand smoking is still allowed on balconies. Is that correct?

 

Thanks so much in advance ......

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just like princess you fill out your documentation info, book excursions, buy gifts, reserve dining, etc.

 

food is very similar to princess in quality and variety. one big difference is the lido has set hours, not 24 x 7 like princess.

 

yes, smoking is allowed on balconies.

 

i haven't been on the niew amsterdam, so i cannot comment on that.

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just like princess you fill out your documentation info, book excursions, buy gifts, reserve dining, etc.

 

food is very similar to princess in quality and variety. one big difference is the lido has set hours, not 24 x 7 like princess. Princess has discontinued the 24 hr Lido.

 

yes, smoking is allowed on balconies.

 

i haven't been on the niew amsterdam, so i cannot comment on that.

Most ships now have the International cafe that is open 24x7.

Only the island & Coral don't have the IC.

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We have sailed on the Nieuw Amsterdam.

This ship has to "pay" speciality restaurants -- Pinnacle Grill and Tamarind. I will post their menus and prices.

We love the Tamarind Restaurant -- Pan Asian food.

There is also the Caneletto -- right now on this ship it is free for dinner. But it could change since there is a fee for the Canaletto on a couple of other ships.

All HAL ships have the Internet Cafe -- on this ship it is located on the Starboard side of the Explorations Cafe / Library located in the Crow's Nest.

On HAL you can bring as much wine, champagne, bottled water, sodas and mixers on board as you want. There is no limit. There is an $18 corkage fee per bottle for wine and champgane taken to the dining room and any bar/lounge.

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Tamarind - $15 per person -- can be booked online through HAL's website or by calling 1-800-541-1576 or once you are on the ship.

 

When you sit down at the table, a couple of servers will come to the table -- one will pour Jasmine tea while the other one gives you a HOT towel to cleanse your hands. Then you are given your menu. There are already 4 small sauce bowls on the table -- there is a soy sauce; a sweet-sour sauce; a garlic-chili pepper sauce; and a Japanese horseradish sauce (very hot). You are brought a basket of Shrimp Crackers.

 

SOUP:

Yin-Yang Scallop Consomme’ - tender sea scallops & julienne cut squash in a ginger infused shellfish broth sprinkled with minced scallions

 

Jewels of the Sea - delicate shrimp filled won ton with sliced baby bok choy in a fragrant lemongrass & sesame broth

 

Chicken Pho with Wild Lime & Rice Stick noodles - shredded chicken & rice noodles in a coconut milk broth flavored with lime leaf, cilantro, galangal, mint, bean sprouts & Serrano chilies

 

 

 

Appetizers:

 

Trail of Spices Satay Sampler - Malaysian-spiced lamb, Chinese pork, Thai -spiced beef, Indonesian-spiced chicken & Vietnamese-spiced shrimp served with Asian pickled vegetables & 2 traditional dipping sauces

 

Shrimp Tempura Indochina - sweet, fresh shrimp dipped in a light batter & fried and served with a tart-and-sweet green papaya salad & garlic chili sauce

 

Shanghai Ribs - five-spiced rubbed baby-back pork ribs, served over a Chinese pickled cabbage salad with a Tamarind chutney

 

Streetside Pot Stckers - succulent lobster, pork and chicken dumplimngs, shallow-fried till crispy on the bottom and served with a vinegar-soy ponzu dipping sauce

 

Spring Roll Delights - a trio of spring rolls: crispy duck, vegetable and a rice paper wrapped lobster roll, served with plum and sweet chili sauces

 

Thai Beef Salad - rare-seared beef, tossed with scallions, tomatoes, onions and cucumbers -- presented on salad greens and sprinkled with fresh mint, chilies and a lime-leaf dressing

 

Green Papaya Salad - freshly shredded raw vegetables and spinach, tomato, water chestnuts and papaya tossed with lime juice & palm sugar

Sushi & Sashimi Menu

 

YOUR CHOICE OF 6 ITEMS AS AN APPETIZER OR 12 AS AN ENTRÉE

 

Sashimi - tuna, salmon, snapper. Octopus

 

Nigiri Sushi - tuna, salmon, snapper, Octopus

 

Sushi Rolls:

Rainbow (reversed California roll topped with an assortment of fish)

 

California - crab and avocado

 

Salmon Tsutsumi - salmon, avocado, cream cheese

 

Tuna Tsutsumi - vegetable roll topped with tuna slices

 

Yozo - snapper, masago, asparagus, Japanese mayonnaise

 

Yoshi - tempura snapper, avocado, scallion, Japanese mayonnaise

 

Wraps - Indonesian vegetable, seafood, lettuce, chicken

 

 

 

Entrees:

 

Water:

 

Hoisin-Lime Glazed Sea Bass - Golden pan-seared fish crowned with crisp wok-seared Asian greens

 

Asia-Pacific Hot Pot - A one-pot surprise consisting of shrimp, scallops, Manila clams, rock fish, crab legs, squid, scallions, shallots, garlic, lemon grass and coriander leaves all braised in a flavorful stock

 

Baked Snapper in Rice Paper - Snapper marinated in a sake and citrus liquor, then golden baked and served atop ginger and garlic steamed Asian greens

 

 

Wood:

 

Wasabi & Soy Crusted Beef Tenderloin Steak - Served on an oak wood cedar plank and complimented with tempura-style onion rings and vegetables

 

Scallops & Prawns with Garlic, Ginger and Chili - steamed to perfection and presented in a bamboo basket and drizzled with a light soy sauce

 

Cantonese Duck & Hainan Rice - roasted, served on a bed chicken borth infused rice and garnished with flakes of fresh chili and cilantro

 

 

Fire:

 

Shrimp Szechuan with Thai Basil - Shrimp sauteed with chili peppers, Asian spices, straw mushrooms, sweet bell peppers and scallions glazed in a light chili sauce

 

Penang Red Curry Coconut Chicken - A mild spicy dish consisting of chicken cubes braised with Chinese pea pods, eggplant, green zucchini, red pimiento, opal basil, lemon grass and lime juice - presented in a bath of red curry and coconut milk

 

Vietnamese-Style Lamb with Mint - Thinly sliced lamb loin quickly sautéed with bell peppers, shiitake mushrooms, fresh spinach leaves, minced garlic and scallions

 

 

Earth:

 

Five-spice Seitan & Tempeh - quickly seared with thinly sliced red bell pepper, enoki mushrooms, asparagus, broccoli, scallions, garlic, ginger and soy sauce - served with lime wedges

 

Sesame Udon Noodles - flat Japanese wheat noodles, stir-fried with tofu, scallions, vegetables, sesame oil and chilies, and sprinkled with toasted peanuts and sesame oil

 

Sweet and Sour Vegetable Tempura - asparagus, broccoli, mushrooms, green beans, and carrots dipped in a light batter and fried - garnished with fruits and served with Tamarind glaze

On The Side:

 

Steamed seasonal garden vegetables with red miso garlic sauce

 

Steamed Jasmine rice OR Brown rice

 

Stir-fried cucumber, snow peas, mushrooms, scallions and chili with sesame seeds

 

Bok Choy with oyster sauce

 

Sake-braised oyster and ****ake mushrooms

 

 

 

Desserts:

 

Tamarind Chocolate - a bittersweet chocolate shell filled with a rich Tamarind & chili flavored chocolate and ginger mousse served with a red raspberry and black raspberry compote

 

Mango Cloud - a light egg white souffle served with a mango sorbet

 

Tempura Ice Cream - coconut & Javanese coffee with infused lemon grass sauce anglaise

 

Chocolate Almond Fortunw Cookie -- an almond baked tuile with a surprise filling of chocolate panache -- served with a scoop of coconut ice cream

 

Ginger Banana Bread Pudding - with tempura bananas and caramel sauce

 

Trio of Sorbets - passion fruit basil, lychee green tea and cube with shaved fruit juices

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The Tamarind Lunch is free -- need to make reservations once on the ship.

 

It is a set menu -- only get to choose dessert:

 

 

Hot and Sour Soup

 

Asian Herb Szechuan Sesame Salad

 

Steamed Classic Dumplings:

Chicken

Asian Pork

Steam Vegetable

Spinach and Mushroom

Shrimp 'Shu Mat'

 

From the Wok:

Vegetable Spring Roll

Spicy Crab Sushi Nugget

Shrimp Won Ton Sticks

Shrimp Spring Roll

Spicy Crab Rangoon

 

Holland America Line Culinary Fusion Sauces:

Bora Bora BBQ - tomato, ginger, aged vinegar, soy sauce

Mirin Pesto - sweet wine, soy, fresh basil, garlic, lemon grass

Coco Churri - coconut, cilantro, chili, lime

Shoyu Sabi - classic flavors of soy and wasabi

 

Choice of One Dessert:

Mango Sirbet

Coconut Ice Cream

Egg Tart

Green Tea Tiramisu

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Pinnacle Menu - $25 per person -- can be booked online, via Ship Services at 1-800-541-1576 or once on the ship

 

The Beginning:

French Onion Soup King Louis XV - beef broth with aged cognac & caramelized onions, baked with gruyere croutons

Spicy Chicken Coconut Soup - fragrant coconut milk & lemon grass

Lobster Bisque - crème fraiche & aged sherry

Jumbo Shrimp Cocktail - brandy horseradish cocktail sauce

Vine Ripened Beefsteak Tomato Salad - sliced purple onion, balsamic vinaigrette or blue cheese dressing

Baby Arugula Salad - tossed with sliced red onion, cherry tomatoes, mushrooms and a warm bacon dressing topped with smoked bacon & chopped egg

Caesar Salad - crisp romaine tossed with very own Caesar dressing, grated parmesan cheese, garlic croutons and anchovies, prepared tableside

Dungeness Crab Cakes - spiral shaved cucumber & sweet chili-mustard sauce

Pinnacle Ocean Platter - carpaccio of lightly smoked salmon, accompanied with hot smoked salmon, sea scallops and wasabi cream

The Intrique:

Land & Sea - master chef Rudi Saloman’s interpretation of Surf & Turf - filet mignon and jumbo prawns on whipped potatoes with garlic, rosemary beurre blanc

Lobster Macaroni & Cheese - chef’s favorite: a delicate gratineed combination of 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 - served with our own hand crafted sauces: sun-dried tomato; Master Chef's green peppercorn bearnaise; horseradish mustard; hollandaise; maitre d' garlic butter

 

Colorado Lamb Chops - spiced apple chutney & fresh mint jelly

 

Grilled Veal Chop - marinated overnight in a savory blend of rosemary, garlic & pepper vinegar with scallions

 

Chicken Breast - stuffed with spinach & garlic herb cheese & served with lemon garlic beurre blanc sauce

 

Filet Steak Diane - pan-seared medallions of beef tenderloins & enriched with mushrooms & cognac

 

Filet Mignon Burger - a half-pound of freshly ground beef, fin herbs & truffle-infused

 

 

Sea Food:

Broiled King Salmon - troll caught (for sustainability) in Alaskan waters, quick seared & broiled, served with your choice of lemon garlic herb splash or sesame-soy kalbi

 

Broiled or Poached Lobster Tail - on a bed of wilted spinach & arugula, mustard seed & "mangochurri" pesto sauce or melted butter

 

Cedar Planked Black Cod with Shrimp Scampi - roasted garlic & cilantro butter

 

Pinnacle Signature Skewers:

 

Beef Delight - beef tenderloin marinated with parsley, onion, thyme, rosemary & marjoram

 

Tantalizing Lamb - lamb loins marinated with herbs, garlic, cumin, honey, coriandor & red chilies, served with yogurt sauce

 

Chicken & Turkey Temptation - with onion confit & tomato coulis

 

Delectable Seafood - shrimps & swordfish, seasoned with lemon, paprika, garlic, mustard, cayenne & dill

 

Vegetarian Zen - array of mixed vegetables seasoned with herbs de provence

 

 

Side Dishes:

Creamed Spinach, Sautéed Button Mushrooms, Sautéed Onions, Asparagus, Scalloped, Whipped, Jumbo Baked or Shoestring Potatoes and/or Basmati Rice

 

The Finale:

Not-So-Classic Baked Alaska, Warm Grand Marnier Chocolate Volcano Cake, Velvet Soufflé – Chocolate or Vanilla, Creamy Homemade Raspberry Cheesecake, Chocolate And Raisin Bread Pudding, Pinnacle Crème Brulee, Fresh Seasonal Fruits and Berries, Premium Ice Cream or Sorbets and/or the Assortment of International Cheeses.

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Pinnacle Lunch Menu

Menu - $10 per person - can not be booked until you are on the ship.

Starters:

1)Grilled Prawn Bruschetta with a primavera salsa - aged asiago cheese and balsamic fusion

2)Mediterranean antipasto plate - pesto virgin olive oil

3)Scallops creme brulee - caramelized parmesean wafer

4)Northwest five onion soup - tomato shallot soubise

5)Chilled carrot and ginger soup - creme faiche and fried sage

6)Chiffanade of greens and tomato tower salad - Italian vinaigritte

Entrees:

1)Pacific rim beef salad - mesclun leaves, mangoes and lotus fruit

2)Alaskan halibut fillet sandwich - sour dough bread, cilantro relish and cucumber potato salad

3)Crab and shrimp cake - exotic fruit chutney, lime Thai curry sauce and orange rice with pine nuts

4)The Pinnacle burger - apple smoked bacon, cheddar cheese and bistro style shoestring potatoes. This dish can be served with a low carb bun and without the potatoes.

5)Sterling silver beef tenderloin with Oregon blue cheese crust - grilled asparagus and scalloped potatoes

6)Penne with grilled chicken breast, lemon basil sauce, sun dried tomatoes and arugula

7)Vegetarian couscous - grilled vegetables and fried mint leaves and harissa

 

Desserts:

1)Fresh strawberries with raspberry sorbet - sugar dough gaufrette

2)Chocolate brownie decadence - an explosion of chocolate

3)Orange and lime panna cotta

4)Ice creams and sorbets - ask for the day's selections

5)Fruit plate

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Canaletto Dinner Menu -- Free -- can not make reservations until you are on the ship. (Canaeltto is not open for lunch)

 

 

ANTIPASTI e ZUPE:

Our chef’s selection of antipasti, cucumber and olives

 

Insalata Canaletto – Seasonal greens and tomato, cucumber and olives

 

Minestrone – A flavorful tomato broth consisting of white beans, pasta shells, fresh vegetables and thyme

 

Zuppe Di Pesce – Assorted seafood simmered with vegetables, tomatoes, flat parsley and saffron

 

PASTA, CARNE, PESCE e POLLO

Penne Alla Vodka – A deliciously light combination of our Pomodoro sauce, cream and vodka

 

Linguini Frutti Di Mare – Linguini pasta and clams, mussels, shrimps and scallops tossed in garlic, onions and cherry tomatoes

 

Baked Meat Lasagna Pomodoro – Baked with meat and tomato sauce and gratinated with four cheese sauce.

 

Veal Milanese – Breaded veal scaloppini with porcini mushrooms, spaghetti and vegetables

 

Chicken Marsala Scaloppini – Tender Scallops of chicken breast glazed with Marsala wine. Served with linguini pasta tossed with tomato and roasted garlic

 

Cod Putanesca – Marinated in lemon, oregano and olive oil, quickly sautéed and coated with a flavorful herbed tomato concassee with kalamata olives, capers and chopped parsley, served with grilled cheese polenta and balsamic glace

 

Spaghetti with Meatballs – The classic way to eat spaghetti; home made meatballs braised in a tomato and meat sauce served over olive oil tossed spaghetti

 

DOLCI

Trio of Tiramisu – Italy’s most famous dessert: presented in three flavored variations, espresso, lemon and Amaretto

 

Limoncello Crème – Refreshing crème topped with Tuscan lemon liqueur

 

Mille-Feuille of Madagascar Chocolate – With walnut praline and ice-cream

 

Gelato – A refreshing and full-flavored selection: strawberry, mango, vanilla and lemon

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Internet Prices

The advantage of having your own laptop is that you can work off-line and then just copy and paste once you are online -- will save minutes. The internet is slooooow.

 

There is a one time $3.95 activation fee.

 

Plan 1 - $0.75 per minute

 

Plan 2 - $55 for 100 minutes

 

Plan 3 - $100 for 250 minutes.

Plan 4 -- $175 for 500 minutes

Plan 5 -- $250 for 1000 minutes

Most ships will offer 10 free minutes for Plan 2 and 20 free minutes for Plan 3 if you sign up for a plan on embarkation day.

 

Check the daily Explorer program for other specials offered during the cruise.

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There will also be one evening in the Pinnacle when a special dinner -- Le Cirque is offered.

 

 

Le Cirque Menu -- it is $39 per person -- held in the Pinnacle Grill -- can be booked online, on the ship or through Ship Services at 1-800-541-1576

Appetizers:

Lobster Cocktail - poached lobster with haricot vert and citrus

Le Trio - caviar, smoked salmon and Pate foie gras

Caesar Salad - interpretation of the classical salad

 

Soup:

Butternut Squash with Huckleberries - with sage chantilly

Chilled Yogurt and Mellon - with shrimps

 

Main Courses:

Seared Seabass (the fish keeps changing) - leek, red wine fondue

Rack of Lamb - goat cheese panisse, artichokes and arugula

Chateaubriand - horseradish flan, sweet and sour baby beets

Three Cheese Ravioli - fresh basil tomato

Chicken Under a Brick - sauteed vegetables ginger honey jus

 

Dessert:

Creme Brulee Le Cirque

Chocolate Souffle - traditional chocolate souffle with vanilla gelato

Napoleon with Fresh Berries

Assortment of Sorbets

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We are a couple of mid 60's whose only experience with cruising so far is with Princess.

 

Well, we just booked a 1-week Med tour starting September 16th in Barcelona on the Nieuw Amsterdam.

 

Anything anyone can tell us about the ship (we've booked anytime dining since Late is wait-listed). I know that quality of food is subjective but ... <g>

 

We are about to get the confirmation email from our TA with a link to go to the HA site where I guess the process will be similar to what was required to complete the Personalizer for each cruise on Princess??

 

Anyway, I will be doing lots of reading of threads on this HA forum over the next while but any info anyone can provide will be most appreciated.

 

We are smokers (yes, I know) but I understand smoking is still allowed on balconies. Is that correct?

 

Thanks so much in advance ......

I'm switching over from Princess, also. We book balconys so we can lite up ! I'm on the Eurodam this Nov.Enjoy your cruise!

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On our last cruise we had dinner in Pinnacle twice and our first lunch in Pinnacle. If anyone has the receipe for the Halibut served at lunch could they post it? That's about all I've been thinking about since we got home.

 

I checked Joanie's sticky -- there is a Halibut recipe there - but I don't think it is the one you want.

http://abqreunion2008.com/Recipes/Alaskan-Halibut-Bake.html

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On our last cruise we had dinner in Pinnacle twice and our first lunch in Pinnacle. If anyone has the receipe for the Halibut served at lunch could they post it? That's about all I've been thinking about since we got home.

Willing to bet it's the Cilantro Relish that makes this sandwich taste so good. Wasn't on the lunch menu the last time I did the Pinnacle. Sounds like something to look forward to. :)

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HAL does have 24 hour no extra charge room service. You can get food from the DR menu during the hours it is open. The rest of the time there is a variety of food available on the menu that would satisfy most people.

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David one of the most civilized features that HAL offers that Princess does not is Breakfast Room Service on disembarkation day. Sure beats the MDR or the Horizon Court anytime. I also suggest you check out the Unlimited Laundry option as there are no self-serve washers/dryers. It runs about $7 a day and you can purchase it in advance or once onboard. Everything thing we sent in was beautifully laundered and most items came back pressed.

 

After we spend 14 days on the Westerdam this spring I wrote what I hoped was an honest comparison of the two lines. If you are interested you can find it at http://boards.cruisecritic.com/showthread.php?p=33101510#post33101510

 

I really believe you will love you HAL cruise.

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We are looking at a HAL cruise. I noted someone saying you can take wine & soda on board. Does the cruise line charge for ALL drinks, mixers in addition to liquor? Our only other cruise was on Oceania & Regents, almost everything was included.

 

 

 

David one of the most civilized features that HAL offers that Princess does not is Breakfast Room Service on disembarkation day. Sure beats the MDR or the Horizon Court anytime. I also suggest you check out the Unlimited Laundry option as there are no self-serve washers/dryers. It runs about $7 a day and you can purchase it in advance or once onboard. Everything thing we sent in was beautifully laundered and most items came back pressed.

 

After we spend 14 days on the Westerdam this spring I wrote what I hoped was an honest comparison of the two lines. If you are interested you can find it at http://boards.cruisecritic.com/showthread.php?p=33101510#post33101510

 

I really believe you will love you HAL cruise.

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We are looking at a HAL cruise. I noted someone saying you can take wine & soda on board. Does the cruise line charge for ALL drinks, mixers in addition to liquor? Our only other cruise was on Oceania & Regents, almost everything was included.

 

Guess that depends on your definition of "ALL". There is no charge for fruit juices in the morning so if thats what you use for "mixers" there is nothing to prevent you from getting extras in the morning and saving them to use later. If you are looking for tonic water or soda of any kind yes there will be a charge. I believe a can will cost $2.50. There also isn't any charge for coffee, hot tea, iced tea or lemonade. Hope that answered your question.

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In addition to the unlimited laundry option there is the cloth laundry bag in your closet. Stuff it tight as a drum with all your washable dirty laundry. Leave it on your bed. Your clothes come back in less than 48 hours, ironed on hangers and/or folded in a tissue lined basket. Not sure what the price is right now but it is inexpensive for the service.

 

Have never had anything lost or damaged but I would probably think twice about anything that is delicate or requires special handling.

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