Maasdam Menus - Canada/New England

[lomo]

Below are the Maasdam menus from our recent Canada/New England cruise from August 27 to Sept 3, 2005. I hope they helpful.

 

Saturday – Day 1

 

Freshly Baked Bread-

Ciabatta rolls - Three Seed Rolls -Black Forest Loaf w/ Pumpkin Seeds

 

Appetizers

 

Fresh Fruit Medley- sweet melon, papaya and pineapple accented w/ minted lemon yogurt

 

Italian Prosciutto Ham-thinly shaved air-dried Parma ham w/ a ripe honeydew melon fan

 

Trio of Salmon w/ Prawns and Pearls of the Ocean-a selective tasting of delicately hot smoked salmon, pickled salmon and gravlax w/ jumbo prawn and a caviar garnish

 

New England Clams Casino - clams on the half shell topped w/ seasoned butter and bacon and finished in the oven

 

Soups & Salads

 

Broadway Basil Tomato - mellow puree of vine ripened plum tomato and basil w/ a chili flake kick, topped with a creme fraiche crostini

 

New England Seafood Bouillabaisse w/ Rouille - a traditional stew of salmon, halibut, mussels, bay scallops and shrimps in a fragrant tomato fish broth, served w/ a facaccia crouton spread w/ spicy chili aioli

 

Chilled Blueberry - w/ a touch of creme de cassis and Champagne

 

Baby Spinach w/ Cranberry Vinaigrete- delicate spinach leaves tossed w/ caramelized cranberries and layered w/ crisp sweet potato chips

Entrees

 

Farfalle w/ Smokey-grilled Portobello Mushrooms - tossed in a light fresh pesto sauce w/ sun-dried tomatoes. Garnished w/ crisp fried basil

 

Roasted Ling Cod - sweet mild fish on a lively ragout of artichoke hearts, tomatoes and black beans flavored w/ oregano olive oil. Served w/ a saffron-scented risotto cake

 

Roast Rack of Pork w/Caramelized Apples - tender loin rolled in fresh herbs and served w/ spiced apply chutney, steamed broccoli, baby carrots and home-style potato mash

 

Chicken and Dumplings - tender, flavorful chicken slowly simmered w/ fresh herbs and seasonings and served w/ dumplings and carrot pearls

 

Black Pepper crusted New York Sirloin Steak - served w/ a full bodied red wine shallot sauce, golden-grilled yellow and green zucchini and creamy twice-baked potato

 

Roasted Game Hen w/ Sage Walnut Sauce - served w/mellow Savoy cabbage and tangy cranberry gnocchi

 

Eggplant Cannelloni Parmigiano - marinara roasted eggplant rolls filled w/ creamy pesto ricotta cheese, nestled on a savory mushroom risotto

 

Daily Alternatives

 

Traditional Caesar Salad

Grilled Salmon - Seared Chicken Breast - Grilled Sirloin Steak

 

Baked Potato w/ sour cream, bacon bits and chives available upon request

 

 

Sunday – Day 2

 

CAPTAIN'S GALA DINNER

 

Freshly Baked Bread

 

Baguette Rolls - Farmers Harvest Bread Rolls - Six Grain Loaf

 

Appetizers

 

Fruits of the Harvest - a melange of fruits from the New England Region w/ a honey lemon yogurt dressing

 

Pate de Foie Gras - handmade duck liver pate w/ Madeira marmalade jelly and gently poached pear

 

New England Lobster Parisienne - silky smooth classical shellfish soup heightened w/ aged French cognac and whipped cream

 

 

Steamed Mussels with Curry, Saffron and Lemon Grass – quick simmered with shallots and garlic. Enriched with white wine and cream and served with fresh French bread.

 

Soups and Salads

 

Lobster Bisque Soup – silky smooth classical shellfish soup heightened with aged French cognac and whipped cream.

 

French Onion Soup - richly intense caramelized onions glazed w/ dry red wine in a savory clear broth, baked w/ Gruyere cheese

 

Chilled Mango Gazpacho - our Mater Chef's unique and incomparably refreshing version of a classic gazpacho

 

House Salad – arugula, frisee and baby oak leaf lettuce topped with creamy avocado, tart dried cherries and red beet.

 

Entrees

 

Tagliatelle w/ Asparagus and Fresh Mozzarella - gently tossed with seared shallots, fresh thyme leaves and juicy roasted tomatoes

 

Grilled Miso Glazed Salmon Fillet - a grilled fillet brushed with fermented soy bean paste, ginger, garlic and scallions, served atop roasted red bell peppers and zucchini pancakes

 

Home Style Roast Turkey - golden roasted and juicy, complete with harvest-time apple pecan stuffing, giblet gravy, zingy cranberry relish, and just-like Mom's brussels sprouts and mashed potatoes

 

New Haven Seafood Bouillabaisse - rich clear seafood broth aromatic with saffron, julienne vegetables, quahog clams, Atlantic salmon, scrod, halibut and mussels. Served w/ French bread.

 

Oven Roasted Rack of Lamb - rubbed with Dijon mustard and fragrant fresh herb bread crumbs. Served with a Pinot Noir sauce, mint olive oil, robust ratatouille and savory potato pie.

 

Roasted Whole Tenderloin of Beef - carved to your liking with creamy béarnaise sauce, smoky roasted Portobello w/ zucchini spaghetti sautéed in sun-dried tomato oil and golden egg yolk-enriched duchess potatoes

 

Curried Vegetable Cutlet - minced peak-season vegetables flavored w/ Indian spices, hand-molded and sautéed to a golden brown. Served w/ garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy.

 

Daily Alternatives

 

Traditional Caesar Salad

Grilled Salmon - Seared Chicken Breast - Grilled Sirloin Steak

Baked Potato with sour cream, bacon bits and chives available upon request

 

 

Monday- Day 3

 

Freshly baked bread – Country Italian Roils, Pumpernickel Rolls, Sun Dried Tomato Loaf

 

Appetizers

Watermelon Cocktail - basted with fresh orange mint syrup

 

Oyster Rockefeller - the All-American classic baked on the half shell with fresh chopped spinach and topped with crunchy golden crumbs. Served with a briny fresh seaweed salad.

 

Sweet Tomato and Fresh Mozzarella – drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade.

 

Thai Crispy Spring Roll - on brightly seasoned rice noodle salad with a sweet chili sauce for dipping.

 

Soups & Salads

Cream of Double Baked Potato - satin-smooth puree of Cheddar cheese, with sour cream and tiny ringlets of chives

 

Grandma's Chicken Noodle - restorative, well-seasoned chicken broth with crisp garden vegetables and tender vermicelli noodles.

 

Chilled Curried Apple - with a kick of green curry, sprinkled with tiny diced Granny Smith apples

 

Californian Gourmet Greens - topped with creamy herbed goat cheese, toasted pecans, sun-warmed cherry tomatoes and fresh orange segments

 

Entrees

Mushroom Ravioli - plump and savory ravioli in a garlic cream sauce with a forest mushroom and tomato ragout

 

Atlantic Sole Fillet with Smoked Salmon - on fluffy bean puree with fresh spinach and a punchy relish of tomato, smoked salmon, bacon and shallot

 

Braised Lamb Shanks - in a rich-flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes

 

New England Smoked Meat Platter - delicate pork ribs, smoked kielbasa and pork loin on a bed of Champagne-simmered sauerkraut with mashed potatoes

 

Ginger Grilled Half Chicken and Peaches - served with creamed potatoes and pesto-sautéed zucchini with garlicky red pepper

 

American Prime Rib of Beef au Jus - slow roasted to exquisite tenderness and carved to your order. Served with a crisp vegetable ribbon bouquet and steamy baked potato

 

Leek and Broccoli Flan - delicate tasting yet healthy with orzo pasta, fresh basil and grill-kissed tomato

 

Daily Alternatives

 

Traditional Caesar Salad

Grilled Salmon - Seared Chicken Breast - Grilled Sirloin Steak

Baked Potato w/ sour cream, bacon bits and chives available upon request

 

 

 

 

 

Tuesday – Day 4

 

Appetizers

Tropical Fruit Medley - a colorful quarter of mango, papaya, kiwi and lychees laced with a passion fruit coulis and garnished with lotus fruit and mint

 

Chef's Country Pate - a savory duck, pistachio and Port wine pate, with lingoberry marmalade and a crunchy Waldorf salad

 

Cantaloupe Wedge with Crabmeat Salad - a delicate blend of crabmeat, mayonnaise, celery and red bell peppers spooned into a wedge of cantaloupe and drizzled with a red cocktail sauce

 

Crabmeat Stuffed Mushrooms - delicate crabmeat folded with celery, onions and cream cheese, spooned into large button mushrooms and baked until golden brown

 

Soups & Salads

Green Pea Soup - simmered until meltingly rich with meaty ham hocks, celeriac and smoked sausage

 

American Vegetable "Petite Marmite" - a slowly cooked vegetable soup w/ diced carrots, turnips and celery, lightly flavored with savory herbs

 

Chilled Three Berry Minnestrone - a bright blend of strawberries, blueberries and raspberries topped with tangy lime sorbet

 

Our House Salad - leaves of mild Boston lettuce with fresh tomato, cucumber, crisp red onion, chopped boiled egg, black olives and crunchy sunflower seeds

 

Entrees

Penne with Marinara and Red Chili Flakes - a racy sauce of sweet roasted garlic, tomatoes, salt-cured pancetta and peppery fresh basil. Topped with shaved Parmesan cheese

 

Pan Seared Pike Perch - with an irresistible hickory-smoked red pepper aioli, nicoise vegetables, and herb-scented sweet potato puree

 

American Pot Roast - slowly braised beef in a deeply rich red wine sauce with root vegetables, topped with frizzled onions and served with crisp-tender broccoli, baby carrots and parsley potatoes

 

French Cut Stuffed Pork Chop - sautéed pork chop topped with an herb spinach bread dressing and served with a green bean bundle, baby carrots and crisp roesti potatoes

 

Nasi Goreng Rijsttafel - multi-dish Indonesian fried rice feast with juicy pork sate, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelet. Served with picked cucumber, crisp prawn crackers and crisp-creamy fried banana.

 

Duck Breast a la Orange - the old-time favorite, oven roasted until crisp and served with a Grand Marnier sauce, braised magenta cabbage, peapods and William potato

 

Tofu Black Bean Vegetable Spring Roll - well-seasoned black beans rolled in a delicate egg roll wrapper with crispy bean curd. Golden-fried and served with a refreshing pineapple and raisin cole slaw.

 

Daily Alternatives

 

Traditional Caesar Salad

Grilled Salmon - Seared Chicken Breast - Grilled Sirloin Steak

Baked Potato w/ sour cream, bacon bits and chives available upon request

 

 

 

 

 

Wednesday - Day 5

 

Appetizers

Pineapple with Selected Berries – juicy fresh berries and pineapple macerated in a pomegranate syrup and served in a pineapple shell.

 

Avocado Tomato and Crab Salad – the sweet meat of Alaskan crab with diced ripe avocado and fresh tomatoes, gently combined with truffle oil-parfumed crème fraiche.

 

Golden Baked Hazelnut Crusted Brie – ripe wedge of brie rolled in crushed hazelnuts and wrapped in phyllo, then baked until crisp-creamy and served with a cinnamon-spiced apple cranberry compote.

 

Soups and Salads

The Cliffhouse Fish Chowder – creamy-chunky New England –style chowder topped with a rainbow of roasted peppers.

 

Oxtail en Croute – slowly simmered classical soup with hearty oxtail and tiny diced vegetables in a flavorful broth, served in a rustic crock under a puff pastry lid.

 

Gourmet Garden Greens in Tomato Shell – selected baby greens with julienned peppers, enoki mushrooms and bell pepper confetti, drizzled with HAL Honey Mustard dressing.

 

Entrees

Linguini with Seafood and Salmon – regional bay scallops, shrimps, clams, salmon and mussels tossed in a lightly whipped lobster brandy cream with chopped Italian parsley.

 

Providence-Style Grilled Prawns – basted with a lime and chive butter and served alongside sweet-roasted red and yellow bell peppers and creamy corn polenta with tender scallions.

 

Double Venison Loin with Gooseberry Confit – roasted in a rosemary bouquet, then glazed in a shimmery Port reduction, with a crisp summer vegetable mélange.

 

Noisette of Pork and Beef – on an earthy bed of Calvados-spiked forest mushroom ragout with fresh herbs. Served with colorful crisp vegetables and sun-dried tomato risotto.

 

Vegetable Strudel – summer vegetables and Gouda cheese rolled in phyllo dough and baked till crisp and flaky. Served with a chive and mushroom sauce and rissole potatoes.

 

Daily Alternatives

Traditional Caesar Salad

Grilled Salmon - Seared Chicken Breast - Grilled Sirloin Steak

Baked Potato w/ sour cream, bacon bits and chives available upon request

 

 

Thursday – Day 6

Farewell Dinner

 

Appetizers

Celebration of Fruit Cocktail – a selection of seasonal fruits splashed with crème de cassis and served with a tongue-teasing apple foam.

 

Captain’s Antipasto Plate – duck pate, thinly sliced dried bresaola beef, dry-cured coppa pork and moist, paper-thin prosciutto served with a robust Sicilian-style vegetable salad.

 

Jumbo Shrimp Cocktail – plump chilled shrimps with a zingy American cocktail sauce.

 

Escargots Bourguignon - delectable snails marinated in Pernod and Chablis and lightly baked in an herb garlic better with French bread.

 

Soups and Salads

Cream of Asparagus – a cup of verdant springtime, topped with lightly foamed cream and crunchy pesto croutons.

 

Famous Italian Wedding Soup – hearty broth rich with colorful vegetables, tender pasta and miniature meatballs.

 

Chilled Strawberry Bisque – sweet, cool and smooth, garnished with slightly sharp green peppercorn cream.

 

Our House salad – a tangle of frisee, mache, arugula and oak leaf lettuce with a honey pear crostini.

 

Entrees

Rigatoni with Roasted Garlic – tossed with a hearty mix of ripe tomatoes, shallots, olive oil, chopped parsley, capers, broccoli and mushrooms, finished with a light Parmigiano-Reggiano cream.

 

Broiled New England Lobster Tails – basted with herb garlic butter and placed on a bed of seasoned rice pilaf, with fresh asparagus.

 

Honey Glazed Country Ham – thick sliced on a cushion of corn bread pudding, with home-style brown sauce and bronze-baked apples.

 

Basil Herb Crusted Prime Rib of Veal – massaged with a thin layer of Pommery mustard and fresh copped basil and served with a Merlot and porcini reduction, sweet baby carrots, crisp-tender broccoli and truffle-touched mashed potatoes.

 

Oriental Style Rotisserie Capon – with a sweet-and-sour sauce on a crisp mound of sesame tossed carrots, broccoli and snap peas, served with soy-splashed fried egg noodles.

 

Filet Mignon – crowned with creamy béarnaise sauce, and served with a warm savory vegetable bundle and truffle oil touched mashed potatoes.

 

Vegetarian Jambalaya – creole rice dish with a spectrum of roasted spiced vegetables in a light tomato sauce.

 

Daily Alternatives

Traditional Caesar Salad

Grilled Salmon - Seared Chicken Breast - Grilled Sirloin Steak

Baked Potato w/ sour cream, bacon bits and chives available upon request

 

 

 

Friday – Day 7

 

Appetizers

Strawberries and Mozzarella – a radiant display of freshness, lightly drizzled with a balsamic mint syrup.

 

Carpaccio of Beef Tenderloin – razor-think slices marinated and drizzled with fruity olive oil, topped with shaved Parmigiano-Reggiano cheese and served with a robust whole grain mustard sauce.

 

Dialogue of Salmon Tartare with Avocado – cold-smoked, pickled and chiptle hot –smoked salmon with lime avocado.

 

Crab and Artichoke Dip – the sweet meat of rock crab tossed with bell peppers, cream cheese and fresh thyme, then baked with American cheddar and served with focaccia bread.

 

Soups and Salads

Cream of Four Mushrooms – a rich blend of oyster, shiitake, button and enoki mushrooms, topped with a crunchy carrot fritter.

 

Curried Pasta Fagioli with Spinach – think and soulful bean and orzo pasta soup, cooked in a hearty chicken broth with a hint of curry.

 

Chilled Avocado and Smoked Salmon – creamy avocado soup with jalapeno, sour cream, smoked salmon julienne and cilantro.

 

The Greek Salad – crisp chopped romain showered with feta cheese tender artichokes, kalamata olives, sun ripened tomatoes, red onion and cucumber.

 

Entrees

Fettuccini Fruitti Di Mare – sea scallops, shrimps, clams, mussels bathed in a lightly whipped lobster brandy cream with chopped Italian parsley.

 

Sesame Crusted Tuna Steak – with Caribbean-style grilled vegetable salsa, crackling broccoli tempura and hot wasabi mashed potatoes.

 

 

Rabbit Braised in Red Wine – a traditional preparation of slowly braised rabbit, presented on a twice-baked Macaire potato cake with nuggets of root vegetables.

 

 

Roast Beef with Horseradish Crust – served with a savory broccoli puree, garlic butter.

 

Veal Scallopini Milanese – sautéed in olive oild and dressed on a risotto and served with marinara sauce.

 

Parmesan Crusted Chicken Breast – with a sweetly mellow honey Dijon mustard sauce, basil-scented mashed potatoes and buttery broccoli florets.

 

Spinach and Squash Lasagna – well-seasoned spinach leaves and slices of squash, béchamel sauce and plum tomatoes. Topped with grated mozzarella cheese and baked in the oven.

 

Daily Alternatives

Traditional Caesar Salad

Grilled Salmon - Seared Chicken Breast - Grilled Sirloin Steak

Baked Potato w/ sour cream, bacon bits and chives available upon request

[WeLoveCruising]

Thank you for taking the time to share this. It looks very close to the menu I had on the Maasdam Canada / New England earlier this year. I hope you enjoyed it as much as we did!

[sail7seas]

Thanks, Lomo, for going to all that work for us.

 

The menus are very similar to the ones we enjoyed on Maasdam in June (also Canada/New England).

[QQRZZA]

What's for lunch?:)

[elmorejj]

Some very interesting items on the menu, hopefully they`ll have some of them on the Carib. cruise we are going on. jean :cool: