Dave’s Live from Maasdam 14-day Southern Caribbean, March 13-27, 2015

cruz chic · March 22, 2015

Thx for the update. The formal night food doesn't seem overly exciting.

RetiredMustang · March 22, 2015

...Well, Dave as you mentioned Nanner, I think they are addicted to Maasdam! Please say hi to them from us!

It took a while, but I finally ran across her again yesterday afternoon and passed on the greeting. She was a bit surprised until I told her I was live-blogging and you had posted on the thread. In any case, she was pleased and sends a hi back to you.

Dave

RetiredMustang · March 22, 2015

Sunday, March 22, Bonaire

We went out on the balcony about 5:30 this morning and could see lights of Bonaire in the distance. We also could see a lot of stars. So, the weather is clear so far. We hope it stays clear as we have another snorkel trip booked, and the fish colors are brighter if the sun is shining.

Here are today’s On Location and the Explorer pages about Bonaire:

http://pictures.cruisecritic.com/data/520/22Mar15_Program_1.JPG

http://pictures.cruisecritic.com/data/520/22Mar15_Program_2.JPG

http://pictures.cruisecritic.com/data/520/Bonaire_1.JPG

http://pictures.cruisecritic.com/data/520/Bonaire_2.JPG

More later,

Dave

ger_77 · March 22, 2015

No lobster or crab on a formal evening?

Smooth Sailing! :) :) :)

RetiredMustang · March 22, 2015

Sunday, March 22, Bonaire (Cont.)

It has been a glorious sunny day in Bonaire! We embarked the pilot about dawn and were docked quickly. Kralendijk and Bonaire in general have grown a lot in population and infrastructure over the years. We first visited in 1998, and went to town after snorkeling. Both shops were closed and only one of the three bars were open. A bit of exaggeration, but it certainly is busier now. Here are shots of the waterfront:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Kralendijk%20near%20cruise%20pier_zpstnhxaelv.jpg

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Kralendijk%20waterfront_zpsgzgwz6pa.jpg

Not only the town is larger, but there are resorts and houses along the shore north of town as well:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Bonaire%20resorts_zps8acztqbf.jpg

More in the next post,

Dave

RetiredMustang · March 22, 2015

Sunday, March 22, Bonaire (Cont.)

We did what we always do in Bonaire, which is to snorkel. The snorkeling here is the finest we have seen in the Caribbean, and today was even better than we remembered.

We booked the ship’s excursion on the Samur, a junk built to order in Bangkok by an American in the 1970s. The ship’s captain gave us the whole history, but the upshot was that it ended up in Bonaire and is now a charter boat.

We boarded zodiac boats rith from the cruise pier and were transported a short distance away to the Samur. We motored out of harbor, and the crew hoisted the forward sail:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Samur%20with%20sail%20raised_zpskovxaiqu.jpg

As we sailed, the captain gave us the safety brief, told us the history of the boat, and described the area we were going to snorkel:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Samur%20captain_zps42kkap4i.jpg

Like most snorkel trips, we went to No Name Beach on Klein Bonaire, a flat island near Kralendijk. The island and waters are part a national park, so they are protected. The zodiacs took us to the beach, and we followed the captain’s suggestion and walked about a kilometer south (towards Kralendijk), where a large opening in the barrier reef was marked by a large pile of stones on the beach shelf. We donned gear and set out through the opening and turned north, slowly drifting along the edge of the coral reef.

The shore dropped off sharply to the right, and we could see a long way down before the light failed.

As we drifted, we saw thousands of fish, of a great many species, from small home aquarium size fish of less than an inch/two cm long to bright irridescent blue parrotfish at least two feet/60cm long. I looked down the shelf every now and then, but did not spot a grouper. However, there were more than enough fish to watch. It was especially enjoyable to drift slowly toward the coral towers, some of which we washing in the surf, to watch the smaller fish dart in and out. At one time, a cloud of pink fairy krill floated just below the surface just in front of my mask, spotlighted by the sun, their cilia/fins swirling and rippling as they moved. Another time, a cloud of plate-sized blue tang, at least 200 in number, came up from the depths and swarmed under and around us. When we floated back to No Name Beach, we discovered we had enough time left to do the drift snorkel again!

Here is a shot of the center of No Name Beach (which has only a couple of huts for picnics and no other infrastructure):

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/No%20Name%20beach_zpssjr50zth.jpg

As well as a view towards the south:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Walking%20south%20on%20beach_zpsymgwg0rt.jpg

And a panorama shot of the east side of Klein Bonaire, including the areas above:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Klein%20Bonaire%20panorama_zpslw6ntjnx.jpg

What a magical day! If you are a snorkeler, this is the place to be in the Caribbean.

More later,

Dave

cruz chic · March 22, 2015

Looks beautiful. Thx for the update.

RetiredMustang · March 22, 2015

Sunday, March 22, Bonaire (Cont.)

We lazed on the balcony for the afternoon, enjoying the views of the harbor and town, and the kids jumping off the far mooring platform into the water. They started out jumping off the small pier nearby, but decided the mooring offered better/deeper water to jump into. Kids are kids world-wide.

We then did our usual happy hour and early fixed dinner. Cruz Chic and ger_77: DW agreed with you, and when she saw tonight’s menu, she opined that it was more of a formal night one than last night, and speculated that there was, in technical terms, a screw-up in the menu rotation the last two days.

Here is the dinner menu:

Starters * Soups * Salads

- Celebration of Fruit Cocktail – seasonal fruit, Crème de Cassis, apple foam

- Jumbo Shrimp Cocktail – mustard-curry dip

- Tomato and Goat Cheese Tart – fresh greens, basil-infused olive oil

- Cream of Chicken and Artichoke Soup – bell pepper, basil

- Red Bean and Chorizo Soup – pork belly, leeks, beef broth

- French Onion Soup “Les Halles” – Gruyere cheese crouton

- Chilled Banana Soup – banana, cream, vanilla ice cream, white wine, dark rum

- Heart of Romaine Lettuce Nicoise – tuna, green beans, cucumbers, tomato, olives, red onion, potato, oregano vinaigrette

- Classic Caesar Salad – Parmesan cheese, garlic croutons, anchovies

Mains

- Fettuccini Gorgonzola – cream sauce, sun-dried figs, dates

- Farmer’s Choice Salad – purple cabbage, citrus-balsamic dressing, cantaloupe, apple, walnuts

- Seared Cajun Tuna Steak – horseradish potato rosti, basil, plum tomato confit

- Grilled Salmon with Ginger-Cilantro Pesto – basmati rice, Swiss chard, garlic cherry tomatoes

- “Land and Sea” – filet mignon, jumbo prawns, whipped Malanga root, garlic rosemary beurre blanc

- Broiled New York Strip Loin – cauliflower gratin, green peppercorn sauce

- Thyme-Roasted Rack of Lamb – grilled polenta, sautéed spinach, red onion-raisin compote and poached figs

- Roasted Duck Breast with Fig Balsamic Reduction – roasted chateau potatoes, sautéed spinach, carrot batons

- Oven-Roasted Chicken – quinoa pilaf, herb-roasted vegetables, jus

- Truffled Mushroom Risotto – Parmesan and mascarpone cheeses

I had the shrimp cocktail and the “Land and Sea”. DW had the red bean and chorizo soup, which she has had before and enjoyed. For main course, she went with the every day strip steak, with added rice, hold the sauce.

I had told her that people on CC have extolled the banana soup, and she read the ingredients and said, “That’s not soup. That’s a bananas foster milk shake, and should be on the dessert menu.” She has a point – it does sound good, but to us it is a meal finisher, not a starter.

So, speaking of which, here is the dessert menu:

Desserts

- Chocolate Avalanche Cake – Fudge sauce, triple berry sauce, whipped cream

- Strawberry Shortcake – Chantilly cream

- Mango Banana Strudel – Vanilla raisin sauce, coconut ice cream

- Passion Fruit Mousse Torte no sugar added – Vanilla sponge cake, sugar-free passion fruit mousse

Frozen Treats

- Vanilla Ice Cream

- Red Cactus Pear Ice Cream

- Lemon Sorbet

- Black Cherry Frozen Yogurt

- No Sugar Added Vanilla Ice Cream

- No Sugar Added Neapolitan Ice Cream

- Bananas Foster Sundae – French vanilla ice cream, bananas, whipped cream, caramel-rum sauce

Available Daily

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

- Fruit Crisp of the Day: Mango Blueberry Crisp – Fresh out of the oven, served with a scoop of vanilla ice cream

- Sliced Fruit Plate – An assorted selection of fresh fruit

- Cheese Plate – Brie, Stilton, Pecorino, Old Amsterdam

Espresso Drinks

- Espresso - $1.25

- Cappuccino - $1.75

- Extra shot - $0.50

Recommended Cordial of the Day: Nutty Irishman – Frangelico, Bailey’s Irish Cream - $5.95

We both had the chocolate avalanche cake, because it was there … and chocolate.

More later,

Dave

cruz chic · March 22, 2015

It does seem like they messed up the menu rotation. Agree about the banana soup.

Mtn2Sea · March 22, 2015

Chilled banana soup - YUM! Anytime is good for me.

Tripper10 · March 22, 2015

More Thanks +1

Folk Singer · March 23, 2015

Dave,

Thank you for all the reports.

RetiredMustang · March 23, 2015

Monday, March 23, Curacao

We have a nice excursion to see the Hato cave and to have a guided walk about Willemstad. We had booked the one to go to the ostrich farm, but that one did not get enough sign-ups and was cancelled.

Here are today’s On Location pages, and the Explorer pages on Curacao:

http://pictures.cruisecritic.com/data/520/23Mar15_Program_1.JPG

http://pictures.cruisecritic.com/data/520/23Mar15_Program_2.JPG

http://pictures.cruisecritic.com/data/520/Curacao_1.JPG

http://pictures.cruisecritic.com/data/520/Curacao_2.JPG

More later,

Dave

Folk Singer · March 23, 2015

Great photos. :)Wishing we were there instead of snow shovelling.:(

RetiredMustang · March 23, 2015

Monday, March 23, Curacao (Cont.)

We went ashore shortly after 8 and met up with the shore excursions people. About 8:20 our guide led us from the pier to the waiting bus behind the port area. We boarded an headed out to the north side of the island, near the international airport, to visit Hato Cave.

We walked up the way to the cave area, and were met by the park’s staffers:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Hato%20Cave%20%20area%20entrance_zpsukplhirt.jpg

One staff member handed us the pre-paid tickets, and another gathered us together at the

Base of the stairs to the cave entrance:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Steps%20to%20cave_zpshkk6wwwe.jpg

There were a total of 49 stairs to climb before entering the cave. Once there, our guide led us along paved walkways, with slopes and steps, to five galleries, telling us about the cave formation, and how the stalagmites and stalactites form. One gallery had a hole in the roof, where sunlight was streaming in. This was the only one we were allowed to take photos of:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Inside%20Cave_zpskmrk9jjk.jpg

There were a variety of reasons not to allow flash in the other galleriess, from not encouraging algae growth, to proprietary reasons, especially in the gallery with formations that kind of resembled fanciful things such as a laughing donkey and a witch. But the main reason was that the flash would blind and bother the colonies of bats that inhabited the cave.

It was not an extensive system, not as large as Shenandoah Caverns for example, but were interesting and worth a visit. At the bottom were restrooms and a snack bar:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Snack%20bar_zpsaf9gixg3.jpg

Guests not up to climbing the 49 steps could wait for friends and relatives at the snack bar, which had a few picnic tables on the terrace.

More in the next post,

Dave

RetiredMustang · March 23, 2015

Monday, March 23, Curacao (Cont.)

The Otrabanda side is where the Megapier cruise port is located. Here is a shot of the pier area taken just after hour early-morning arrival:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Megapier%20early%20morning_zpsfyold9z8.jpg

Here is a long shot of the Otrabanda waterfront, including the Rif Fort at the far left end:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Otrabanda%20and%20Rif%20Fort_zps54imt0q7.jpg

Here is a closer shot of the Rif Fort, with the top of Maasdam visible behind:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Maasdam%20behind%20Rif%20Fort_zpsbhnwxl9i.jpg

The Rif Fort and the Rennaissance Hotel shopping area include many shops, restaurants and bars, and is easy walking distance of the Megapier.

Here is a shot showing the Queen Emma Bridge opened and alongside the Otrabanda waterfront, as it would do when ships were coming up into Anna Bay:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Otrabanda%20and%20QUeen%20Emma%20bridge%20open_zpsqvihb1rf.jpg

Our guide told us the bridge has been open, and thus unusable, for about three weeks so the authorities can do emergent repairs and maintenance – the pontoon closest to the Punda end apparently broke up and made the bridge unsafe/unstable. Our guide said the authorities were not certain how much longer the repairs would take. I took a closer shot of the bridge, with workers doing repairs and maintenance:

http://i1280.photobucket.com/albums/a485/retiredmustang1/Maasdam%202015/Queen%20Emma%20Bridge%20under%20maintenance_zpsnvl5vqzl.jpg

We have been to Curacao several times, and really enjoy visiting. The colorful houses of Willemstad, the beautiful setting along the Anna Bay, and the easy access to everything make this a great port to visit.

More later,

Dave

Ineke · March 24, 2015

Tuesday, March 17, St. Barts (Cont.)

Our waiter and assistant waiter were dressed for the occasion:

http://pictures.cruisecritic.com/data/520/Waiter1.JPG

http://pictures.cruisecritic.com/data/520/Assistant.JPG

Here is the dinner menu:

Starters * Soups * Salads

- Fruit Palette des Artistes – assortment of fruit, Grand Marinier

- Coppa, Genoa Salami, Melon and Figs – served with crostini, olives and sun-dried tomato

- Corn Pancakes with Dill-Orange Cured Salmon – honey-Dijon sauce, corn, scallions

- Curried Breadfruit Soup – Island spices, spinach

- Bourbon Street Chicken Gumbo Soup – okra, tomato, onion, Creole seasoning

- French Onion Soup “Les Halles” – Gruyere cheese crouton

- Iced Melon Bisque – Grenadine, melon pearls

- Sala of Arugula and Frisee – William pear, mandarin segments, pistachios, cherry tomatoes, organic mized seeds

- Classic Caesar Salad – Parmesan cheese, garlic croutons, anchovies

Mains

- Asparagus-Tomato Risotto with Fresh Goat Cheese – toasted pine nuts, balsamic-caramel

- Pacific Rim Salad – grilled chicken, mixed greens, cucumber, green onion, bell pepper, green beans, mango, crisp wonton, macadamia nuts, sesame seeds, signature vinaigrette

- Baked Crab Cakes – black bean-mango salsa, creamy jalapeno Jack cheese grits

- Grilled Salmon with Ginger-Cilantro Pesto – basmati rice, Swiss chard, garlic cherry tomatoes

- Caribbean Braised Pot Roast – red wine sauce with rum raisins, frizzled onions, root vegetables, mushroom medley, pineapple mashed yams

- Broiled New York Strip Loin – cauliflower gratin, green peppercorn sauce

- Grilled Pork Chop with Pineapple Rum Glaze – roasted fennel, broccoli florets, mashed Boniate ****e sweet potato

- Turkey Roast with Giblet Gravy and Cranberry – apple-pecan stuffing, glazed dill carrots and turnips, Brussels sprouts, candied sweet potato

- Oven-Roasted Chicken – quinoa pilaf, herb-roasted vegetables, jus

- Roasted Beet Risotto – arugula salad with pine nuts

I had expected to see something Irish on the menu, like corned beef and cabbage, but there wasn’t. So, I decided to celebrate St. Patrick’s Day with Thanksgiving dinner of roast turkey and dressing. It was quite good, actually. DW was a bit more adventurous and tried the roasted beet risotto, which came with the arugula on top of the rice. She said it also was excellent.

But, the best part was dessert. Here is the dessert menu:

Desserts

- Snickers Cake – Chocolate sponge, peanut-nougat cream, salted caramel frosting

- Warm Fig Tart – Biscotti ice cream

- Mango Spire – Mango mousse, mango puree, chocolate sauce

- Chocolate Delight no sugar added – Chocolate cake, dark chocolate ganache, white chocolate mousse, chocolate shavings

Frozen Treats

- Vanilla Ice Cream

- Tiramisu Ice Cream

- Watermelon Sorbet

- Raspberry Frozen Yogurt

- No Sugar Added Vanilla Ice Cream

- No Sugar Added Chocolate Chip Ice Cream

- BLueberry Sundae – French vanilla ice cream, blueberry sauce

Available Daily

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

- Fruit Crisp of the Day: Pineapple Crisp – Fresh out of the oven, served with a scoop of vanilla ice cream

- Sliced Fruit Plate – An assorted selection of fresh fruit

- Cheese Plate – Blue Cheese, Brie, Gruyere, Leiden

Espresso Drinks

- Espresso - $1.25

- Cappuccino - $1.75

- Extra shot - $0.50

Recommended Cordial of the Day: Violet Beauregard – Chambord & Crème de Cacao White - $5.95

We both hit the “wow” meter with the Snickers cake. We had both enjoyed the Snickers pie dessert that HAL served years ago, and immediately ordered a slice each of the cake. It was very rich, chocolately and peanutty. A great dessert. I took a picture:

http://pictures.cruisecritic.com/data/514/Snickers_cake.JPG

As we left the dining room, we met the Yum Yum leprechaun:

http://pictures.cruisecritic.com/data/520/Yum_Yum_leprechaun.JPG

More later,

Dave

Interesting! We were on the Veendam on St. Patrick's Day. I had expected at least some decorations etc. but no, nothing. But we did have corned beef brisket and cabbage on the menu. Saw no hot hors d'oeuvres in any lounge at any time over the two weeks we were on board.

twomommy · March 24, 2015

I really enjoy following you to the ports on my bucket list. Thank you for allowing me to see them thru your eyes. We will be on the Maasdam at the end of May and wonder what makes Happy Hour so special. Also, if you have time would you mind taking a picture of the Lower Promanade aft deck area? I wondered if there is room for chairs there. Enjoy your sea days

slabeaume · March 24, 2015

what, no dinner on Monday?

RetiredMustang · March 24, 2015

what, no dinner on Monday?

Monday, March 23, Curacao (Cont.)

Sorry, I got distracted and didn’t post the dinner menu as usual. Here it is:

Starters * Soups * Salads

- Citrus Delight with Amaretto – cranberry-apple vinaigrette

- Chilled Green Asparagus with Oven-Roasted Tomatoes – buffalo mozzarella, basil-infused oil

- Sweet Breads with Roast Cos Lettuce – burnt bread sauce

- Cream of Four-Musrooms – Oyster, Shiitake, Button and Enoki mushrooms

- Pistou Soup – Provencale vegetables, white beans, pesto oil

- French Onion Soup “Les Halles” – Gruyere cheese crouton

- Chilled Mixed Berry Soup – lemon zest

- Smoked Salmon, Pear and Fennel Salad – red onion, raisins

- Classic Caesar Salad – Parmesan cheese, garlic croutons, anchovies

Mains

- Tortellini with Sun-Dried Tomatoes – cheese tortellini, diced tomato, spinach, sun-dried tomato pesto

- Brazilian Shrimp Salad – sautéed bell peppers, onion, tomato, mixed greens, parsley-cilantro vinaigrette

- Roasted Mahi-Mahi with Moroccan-Style Barbeque Sauce – couscous, braised Savoy cabbage

- Grilled Salmon with Ginger-Cilantro Pesto – basmati rice, Swiss chard, garlic cherry tomatoes

- Braised Beef Roulade with Creamed Potatoes – red wine gravy, braised vegetables, sautéed greens

- Broiled New York Strip Loin – cauliflower gratin, green peppercorn sauce

- Veal Rump with Autumn Leaves – baked polenta cake, beet jam

- Duxelles Stuffed Chicken Breast – Madeira sauce, Parisian potatoes, sautéed spinach, carrot batons

- Oven-Roasted Chicken – quinoa pilaf, herb-roasted vegetables, jus

- Savory Grilled Tofu – seasoned chick peas, caramelized onions and mushrooms

We asked what the “Autumn Leaves” were with the veal dish – it was kale. We both had our favorite HAL soup, the four-mushroom, which was excellent as always. I then had the beef roulade, which as it turns out had autumn leaves as well, while DW had the tortellini.

Here is the dessert menu:

Desserts

- Chocolate Seduction – Salted caramel sauce

- Banana and Coconut Cream Trifle – Chocolate-coated almond macaroons, sugared banana

- Key Lime Pudding Cake – Dried fruit compote

- Viennese Apple Strudel no sugar added – Cinnamon-scented apples, raisins, warm vanilla sauce

Frozen Treats

- Vanilla Ice Cream

- Mint Chocolate Chip Ice Cream

- Strawberry Sorbet

- Blackberry Frozen Yogurt

- No Sugar Added Vanilla Ice Cream

- No Sugar Added Chocolate Chip Ice Cream

- Raspberry Sundae – French vanilla ice cream, raspberries, whipped cream, almond cookie

Available Daily

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

- Fruit Crisp of the Day: Peach Crisp – Fresh out of the oven, served with a scoop of vanilla ice cream

- Sliced Fruit Plate – An assorted selection of fresh fruit

- Cheese Plate – Gorgonzola, Edam, Cheddar Sharp, Marco Polo

Espresso Drinks

- Espresso - $1.25

- Cappuccino - $1.75

- Extra shot - $0.50

Recommended Cordial of the Day: Mocha Mint – Crème de Menthe & Crème de Cacao White - $5.95

We had the Chocolate Seduction, seduced by the name. OMG, it was decadent! It was like a four-ounce mound of soft dark chocolate fudge, with caramel sauce and dusted with cocoa. I wish I had taken a photo before I dug in. If you like chocolate, get this one!

More later,

Dave

RetiredMustang · March 24, 2015

Tuesday, March 24, at sea

Now we are starting two relaxing days at sea. I hope to answer more of your questions. At 11:30 there is the Mariner reception, followed by lunch. We will go to the reception, but probably will pass on the lunch.

Here are today’s On Location pages:

http://pictures.cruisecritic.com/data/520/24Mar15_Program_1.JPG

http://pictures.cruisecritic.com/data/520/24Mar15_Program_2.JPG

More later,

Dave

cruz chic · March 24, 2015

That chocolate dessert sounds yummy. Thx for the update.

RetiredMustang · March 24, 2015

Dave, we're doing this cruise later this year so I've really enjoyed your reports. Might you be able to find out for me if Bagus Sugiantha will be back on board at the Dining Room Manager at the end of your cruise, as is planned?

Thanks!

I spoke with the Maitre D', and he said they were still planning for him to rejoin the ship when we get back to Ft. Lauderdale Friday. In the interim, the Lido Manager is serving also as DRM.

Dave

RetiredMustang · March 24, 2015

Dave, thank you for taking the time out of your cruise to post this great recap. I am enjoying all of the information that you provide about the ship as I will be boarding her as you disembark next week. It's been awhile since I've been on a Holland ship, so I'm really looking forward to this. Have you ever tried either of the surcharge restaurants & if so, were they worthwhile? One last question. How formal do the men on board dress for formal nights? Looking forward to your next posts!

Sorry it has taken a while to answer, but I am getting caught up on this sea day.

Formal wear for men: On the second formal night (I didn’t pay attention the first one), there were a few tuxes at early dining. About 20% of the men wore a suit. Almost all the rest wore sport coat and tie. There were a couple in polo or other casual shirts that were seated by the staff.

So, pretty much anything with a coat and tie would put you with the majority.

So far as the alternative restaurants go, we have eaten in them before, but not this cruise, at least so far. We might book the Canaletto on the last night.

Pinnacle: We used to go on earlier cruises for the steaks, and they still have wonderful beef, even though the portions are pretty large – we have considered sharing a rib eye, for example. It may be just us, but we just don’t seem to care much for the Pinnacle any more. Many of the dishes are gone, such as lobster. And, while the meat is still good, the price and pretention has gone up. We got the amuse bouche even at the beginning, but the last time we went three years ago or so, we were offered four different colors of salt. Good steak houses don’t need to rely on gimmicks like that to bring people back. We haven’t been back since.

Canaletto: First off, this is not authentic Italian food, but is more like what you would get in so-called “real” Italian restaurants in the U.S. But, the food is pretty good, and we usually go once a cruise. But, Maasdam has that “sharing” menu, where the large plates are meant to be shared by two people or more. We don’t really like that idea, because we have very different tastes. We could find something on the large plates menu we could share, but only a couple of items. So, we would have to choose those or order two or three small plates each. We are still pondering whether to go or not.

Bottom line: The food is good. But, you have to make your own decision if you want to pay the surcharge. Below are the Pinnacle regular dinner and Le Cirque dinner menu, as well as the Canaletto menu. Both restaurants usually have some wines not available in the MDR or the bars, along with the usual selections.

Pinnacle Dinner Menu

FIRST

- Tomato Broth with Spicy Lemongrass Chicken – with flavors of kaffir lime and cilantro

- Lobster Bisque – crème fraiche and aged cognac

- Shrimp Cocktail – brandy horseradish cocktail sauce

- Caesar Salad – heart of romaine, grated parmesan cheese, garlic croutons, anchovies and house-made dressing

- Beefsteak Tomato and Basil – slide red onion, pesto, extra virgin olive oil and balsamic reduction

- Dungeness Crab Cakes – spiral shaved cucumber and sweet chili-mustard sauce

- Ossetra Malossol Caviar ($45 supplement) – served on ice with crème fraiche and buckwheat blini

- Steak Tartare – seasoned finely-chopped Double R Ranch beef accompanied with parsley, cornichon, capers and red onion

SEA

- Broiled Alaskan King Salmon – with lemon garlic herb splash

- Merus King Crab Legs ($20 supplement) – your choice steamed or broiled served with drawn butter

- Cedar Planked Halibut with Shrimp Scampi – roasted garlic and cilantro butter

- West Coast-Style Seafood Cioppino – tomato braised clams, mussels, shrimp, Alaskan crab and halibut

LAND

- Double R Ranch Steaks – served with choice of sauce: sun-dried tomato; green peppercorn; béarnaise; horseradish-mustard; hollandaise; maître d’ garlic butter

* 7 oz. Petite Filet Mignon

* 10 oz. Filet Mignon

* 23 oz. Porterhouse

* 12 oz. New York Strip Steak

* 18 oz. Bone-In Rib Eye Steak

- Double-Cut Kurobuta Pork Chop – marinated in rosemary, garlic and pepper vinegar with scallions

- Grilled Lamb Chops – spiced apple chutney and fresh mint sauce

- Roasted Jidori Chicken with Porcini Mushrooms – cider vinegar jus, forbidden rice cake with quinoa and apricot, mache salad and toasted pistachio nuts

- Baked-stuffed eggplant – ragout of zucchini, onion, eggplant and tomato on creamy polenta

- Wild Mushroom Ravioli – in pesto cream sauce

- Roasted Pumpkin Risotto – mascarpone cheese and Swiss chard

SIDES TO SHARE

- wilted spinach

- sautéed mushrooms

- baby carrots

- grilled asparagus

- Brussels sprouts with Parmesan and pancetta

- classic whipped potatoes

- shoestring fries with truffle aioli

- jumbo baked Idaho potato (individual serving)

Le Cirque Menu

Appetizer

- Lobster Salad ‘Le Cirque’ – poached lobster with haricot verts and citrus

- Le Trio – caviar, smoked salmon and pate de foie gras

- Caesar Salad – interpretation of the classic salad

Soup

- Butternut Squash with Huckleberries – with sage Chantilly

- Chilled Yogurt and Melon – with shrimps

Main Courses

- Seared Alaskan Black Cod – leek, red wine beurre rouge

- 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 – sautéed vegetables, ginger honey jus

Dessert

- Crème Brulee ‘Le Cirque’

- Chocolate Soufflé – traditional chocolate soufflé with vanilla gelato

- Naploeon – fresh berries

- Assortment of Sorbets

Canaletto menu

Small plates

- Salumi – prosciutto, coppa, grissini, shaved pecorino, assorted olives

- Veal and Sage Polpettine – glazed cippolini onions, rustic tomato sauce

- Zuppa de Pesce – mussels, clams, shrimps, scallops, cod, vegetables, tomato saffron broth

- Canaletto Salad – Boston lettuce, roasted beets, Gorgonzola, candied walnuts, raspberry vinaigrette

- Marinated Buffalo Mozzarella – extra virgin olive oil, basil, tomato, balsamic “saba”

- Eggplant Capponata – golden raisin, pine nuts, mint

Large Plates

- Papparedelle – shrimp, artichokes, lemon-herb emulsion

- Spaghetti – Bolognese or pomodoro

- Potato Gnocchi – braised beef short rib, mascarpone, butter-roasted carrots and celery

- Rigatoni – Italian sausage, Kalamata olives, spicy tomato sauce

- Sauteed Veal Piccata – lemon angel hair, capers, kale crisp

- Bistecca – grilled asparagus, porcini cream sauce

- Grilled Lemon-Thyme White Sea Bass – roasted fingerling potatoes, shaved fennel, orange-olive salad

Dolci

- Tiramisu – lady fingers, espresso, coffee liquor, rum, cocoa powder

- Limoncello Crème – Tuscan lemon liqueur

- Torta al Cacao – walnut praline, vanilla bean gelato

- Gelato – strawberry, vanilla bean, pistachio, gianduia

Digestivi

served in a souvenir Holland America glass - $5.95

- Limoncello

- Amaretto

- Frangelico

- Sambuca

- Grappa di Alexander

Hope this info helps,

Dave

Edited March 24, 2015 by RetiredMustang

Dave’s Live from Maasdam 14-day Southern Caribbean, March 13-27, 2015

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