drdaddy Posted October 8, 2005 #1 Share Posted October 8, 2005 Okay, y'all. I have something that many of you would like to see. I have been given the newest menus for the Zuiderdam and it does look very different from what was offered in the past. Now, my source wants me to pass this along, too. These menus are subject to change each week, each day, each hour! This person also wants me to let everyone know that HAL is always trying new things so there should be no grief if something is not available on your particular cruise. Also, I do not have a beautiful website like Candy (wish I did) so I am just going to cut and paste here. It was sent with fancy, schmancy icons, formatted, and in color. It will not come out that way here, though. I am not sure if there would be any difference on a Western or Eastern trip but I will be on an Eastern. Maybe someone who goes Western can report back that it is the same or not. Actually, I would assume it is since none of the menus seem to be port-related. Enjoy! 7 day Caribbean Dinner Cycle DAY ONE WELCOME DINNER Sat Freshly Baked Bread Ciabatta Rolls – Three Seed Rolls – Black Forest Loaf APPETIZERS Caribbean Fresh Fruit Medley Sweet melon, papaya and pineapple accented with minted lemon yogurt Avocado, Tomato and Crab Salad Sweet snow crabmeat with diced ripe avocado and fresh tomato, gently combined with truffle oil-perfumed crème fraîche Italian Prosciutto Thinly shaved air-dried Parma ham with sweetly fresh honeydew melon fan Steamed Mussels with Ginger, Garlic, 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 Broadway Basil Tomato Mellow puree of vine-ripened plum tomato and basil with a chili flake kick, topped with a pesto crostini Island Pepper Pot Savory beef broth with hearty root vegetables and chunks of beef, flavored with ginger and garlic Chilled Blueberry Soup With a touch of crème de cassis and Champagne Baby Spinach with White Mushrooms Hearty salad with oven-roasted tomato, crisp red onions, crunchy bacon bits, chopped eggs and zesty blue cheese crumbles Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Creamy Italian Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Bow Tie Pasta with Smoky-Grilled Portobello Mushroom Tossed in a light fresh pesto sauce with sun-dried tomatoes. Garnished with crisp fried basil Grilled Mahi Mahi with Roasted Corn Salsa and Plantains Served alongside orange-infused black bean rice with fresh corn coulis and cilantro Island Seafood Curry Plump shrimps flash sautéed with lemon grass, coconut and ginger in a spicy green curry sauce, served with almond basmati rice American Prime Rib of Beef au Jus Slow-roasted to exquisite tenderness and carved to your order. Served with crisp French green beans and carrots and steamy baked potato Roasted Game Hen with Sage Walnut Sauce With mellow Savoy cabbage, baby carrots and tangy cranberry gnocchi Roast Rack of Pork au Jus Rolled in fresh herbs and served with spiced apple chutney, steamed broccoli, baby carrots and home-style potato mash Eggplant Cannelloni Parmigiano Marinara-roasted eggplant rolls filled with creamy pesto ricotta cheese, nestled on a savory mushroom risotto ALTERNATIVE CUISINE Broiled Chicken Breast or Seared Salmon Fillet or Grilled Sirloin Steak With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request Vegetables of the day: French Green Beans – Baby Carrots Indicates Master Chef Rudi Sodamin's Signature Dish SWEET DELIGHTS Our Pastry Chef’s Signature Chocolate Cake A richly intense chocolate sponge cake with layers of chocolate ganache and bittersweet apricot marmalade Caribbean Pineapple Panna Cotta A light molded cream custard with tidbits of pineapple Viennese Apple Strudel The Austrian classic, made with fragrant cinnamon-scented apples and raisins, rolled in a flaky phyllo pastry and served with warm vanilla sauce NO SUGAR ADDED DESSERT Black Forest Cake Light and airy chocolate sponge cake layers sandwiching kirsch-marinated Bing cherries and whipped cream ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Burgundy Cherry Ice Cream Lemon Sorbet Low Fat Frozen Peach Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Chocolate Mango Sundae A mound of vanilla ice cream topped with diced sweet mango and tangy mango sauce, with whipped cream DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY TWO CAPTAIN’S WELCOME GALA DINNER Sun Freshly Baked Bread Baguette Rolls – Farmers Bread Rolls – Six Grain Loaf APPETIZERS Mélange of Tropical Fruit Drizzled with a cilantro balsamic maple reduction Jumbo Shrimp Cocktail Plump chilled shrimps with a zingy American cocktail sauce Pâté de Foie Gras Handmade duck liver pâté with Madeira marmalade jelly and gently poached pear Caribbean Island Fish Cake A tender mixture of mild wahoo with celery, onions, chiles and Sherry wine, dusted with crunchy cornmeal and served with a cayenne pepper sauce SOUPS AND SALADS French Onion Soup Richly intense caramelized onions glazed with dry red wine in a savory clear broth, baked with Gruyère cheese Shrimp Bisque A delicate puree of Caribbean shrimps and cream, accented with aged Cognac and white wine and served with sourdough croutons Chilled Mango Gazpacho Our master chef’s unique and incomparably refreshing version of a classic gazpacho Garden Harvest Salad A tangle of frisée, mâche, arugula and oak leaf lettuce with a honey pear Brie crostini Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Honey Dijon Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Fettuccine Frutti Di Mare Bay scallops, shrimps, clams and mussels bathed in a lightly whipped lobster brandy cream with chopped Italian parsley Steamed Alaskan King Crab Legs In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and fingerling potatoes Oven Roasted Rack of Lamb Rubbed with Dijon mustard and garlic herb bread crumbs. Served with a Pinot Noir sauce, minted olive oil, traditional ratatouille, asparagus tips and garlicky potato gratin Fillet of Beef Wellington Tenderloin of beef topped with a duxelles of ham, mushrooms and duck liver, wrapped in a puff pastry and baked to a golden brown. Served on a mirror of Madeira sauce with a fresh vegetable bouquet and garlic mashed potatoes Grilled Caribbean Rum-Glazed Salmon Fillet A grilled fillet brushed with island spice paste, ginger, garlic and scallions, served with roasted red bell peppers, zucchini carrot pancakes and fingerling potatoes Oriental Style Rotisserie Duck Served with a sweet-and-sour sauce on a crisp mound of sesame-tossed stir-fried vegetables with soy-splashed fried egg noodles Piccata of Vegetables A fresh vegetable assortment dipped in a Parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous ALTERNATIVE CUISINE Broiled Chicken Breast or Seared Prawns in Garlic or Grilled Sirloin Steak With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request Vegetables of the Day: Ratatouille – Asparagus Spears Indicates Master Chef Rudi Sodamin's Signature Dish SWEET DELIGHTS Master Chef Rudi’s Double Strawberry Cheesecake A luscious blend of low fat cream cheese, fresh eggs and sugar, served with a shimmery fresh strawberry sauce Chocolate Soufflé French chocolate lightened with egg white foam and baked to lofty heights, served with Jamaican rum sauce Frozen Cappuccino Bombe For sophisticates only, a coffee-flavored ice cream coated in bittersweet chocolate Flambé Crepes Suzette Crepes smothered in an orange-caramel sauce with Grand Marnier and vanilla ice cream NO SUGAR ADDED DESSERT Apple Tart Granny Smith apples gently poached with lemon and cinnamon, baked in a crisp and flaky pastry ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Coffee Ice Cream Mango Sorbet Low Fat Frozen Chocolate Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Strawberry Hot Chocolate Fudge Sundae A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY THREE DINNER Mon Freshly Baked Bread Country Italian Rolls – Pumpernickel Rolls – Sun Dried Tomato Loaf APPETIZERS Watermelon Cocktail Basted with a fresh orange mint syrup Sweet Tomato and Fresh Mozzarella Drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade Oysters 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 Duck and Black Bean Quesadilla Juicy roasted duck, seasoned black beans and jalapeño cheese wrapped in a toasty seared flour tortilla, served with golden roasted corn and tomato salsa SOUPS AND SALADS Grandma’s Chicken Noodle Soup Restorative, well-seasoned chicken broth with crisp garden vegetables and tender vermicelli noodles Caribbean Corn Chowder A subtly spiced island favorite combining cream of corn with bell peppers, chiles and tarragon Chilled Apple Vichyssoise With a kick of apple brandy, 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 Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Blue Cheese Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Mushroom Ravioli Savory ravioli in a garlic cream sauce with a ragoût of forest mushroom and tomato Caribbean Island Style Paella An aromatic rice dish brimming with chicken, seafood, pork and chorizo, stewed with saffron, olives, onions and bell peppers Black Pepper Crusted New York Sirloin Steak Served with a full-bodied red wine shallot sauce, golden-grilled yellow and green zucchini and creamy twice-baked potato Caribbean Spiky Grouper with Smoked Salmon On fluffy black bean puree with fresh spinach, turnip and a punchy relish of tomato, smoked salmon, bacon and shallot Ginger Grilled Half Chicken and Mangoes Served with roasted Caribbean yams and pesto-sautéed yellow and green zucchini with garlicky red bell pepper Braised Lamb Shanks In a rich-flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes Leek and Broccoli Flan Baked in a crisp crust and served with bell pepper orzo pasta, fresh basil and grill-kissed tomato ALTERNATIVE CUISINE Grilled Wild Salmon or Broiled Chicken Breast With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request Vegetables of the Day: Sauteed Spinach – Half Grilled Tomato Indicates Master Chef Rudi Sodamin's Signature Dish SWEET DELIGHTS Chocolate Avalanche Cake “Boulders” of chocolate-drenched cake enriched with a fudge sauce Tiramisu Ladyfingers soaked with espresso and Kahlúa layered with sweetened mascarpone cream and dusted with cocoa powder Berries of the Forest Crisp Compote of fresh strawberries, blueberries, Marionberries and raspberries under a mixed nut streusel, baked golden crisp and topped with vanilla ice cream Peach Flambé Sweetened peaches swirled in a caramel and raspberry sauce with Peachtree liqueur NO SUGAR ADDED DESSERT Almond Fruit Cake An exceptionally moist almond butter cake layered with cherries and Frangelico whipped cream ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Pistachio Ice Cream Raspberry Sorbet Low Fat Frozen Vanilla Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla and Chocolate Pear Belle Hélène Sundae A mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY FOUR DUTCH TOUCH DINNER Tues Freshly Baked Bread Potato Rolls – Honey and Wheat Rolls with Raisins – Pesto Bread APPETIZERS Sailors’ Fruit Cocktail with Orange Curaçao A bright array of fresh fruit spiked with Dutch liqueur Antilles Shrimp Cocktail A ripe cantaloupe filled with island baby shrimps and chunks of glistening fruits in a brandy cocktail sauce Chef’s Dutch Country Pâté A savory duck, pistachio and Port wine pâté, with lingonberry marmalade and crunchy Waldorf salad Crab and Artichoke Dip Sweet rock crab, bell pepper, cream cheese and fresh thyme, baked with American cheddar and served with focaccia bread SOUPS AND SALADS Island Chicken Gumbo A Caribbean soup generous with sweet okra, tomatoes and onions and spiked with Creole seasonings Dutch Green Pea Soup Simmered until meltingly rich with meaty ham hocks, celeriac and smoked sausage Chilled Three Berry Minestrone A bright blend of strawberries, blueberries and raspberries topped with tangy lime sorbet Chiffonade of Bibb Lettuce with Tuna Bibb lettuce, diced cucumber, tomato, olives, green beans and boiled potato with flakes of tuna, garnished with a hard-cooked egg Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Thousand Island Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Ziti with Prosciutto and Lemon Olive Oil Tubular pasta gently tossed with garlic, full-flavored black and green olives, diced fresh tomatoes and crisp shallots Zander Perch Meunière Drizzled with a lemon and parsley browned butter sauce and served with bright steamed asparagus, carrot sticks and minted new potatoes Nasi Goreng Indonesian fried rice feast with juicy pork saté, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelet. Served with pickled cucumber, crisp prawn crackers and crisp-creamy fried banana Dutch Favorite—Brisket of Beef with Hodgepodge Slowly simmered brisket of beef on a hodgepodge of carrots, onion and potatoes Grilled Pork Tenderloin with a Mushroom and Green Peppercorn Relish Served with spaetzle, fresh spinach, sautéed cherry tomatoes and tender grilled fennel Home Style Roast Turkey Golden roasted and juicy, complete with harvest apple pecan stuffing, giblet gravy, zingy cranberry relish, carrots and just-like-Mom’s Brussels sprouts and mashed potatoes Southwestern Style Cheese Manicotti With creamy tomato sauce, roasted corn, bell pepper, cilantro, basil, olives, scallions and jalapeño, served on fresh spinach and baked with fontina cheese ALTERNATIVE CUISINE Seared Salmon Fillet or Broiled Chicken Breast or Grilled Sirloin Steak With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request Vegetables of the Day: Carrot Sticks – Grilled Fennel Indicates Master Chef Rudi Sodamin's Signature Dish SWEET DELIGHTS Banana and Coconut Soufflé Banana-flavored batter lightened with egg white foam and baked to lofty heights, served with rich coconut sauce Chocolate Mousse in a Basket A classic mousse made of Dutch chocolate, voluptuously smooth yet light Caribbean Rum Cake Moist pound cake drunken in Meyers’s rum and surrounded with a rich vanilla sauce Flambé Crepes Georgette Crepes simmered in a rich and creamy caramel sauce and flambéed at your table with dark rum NO SUGAR ADDED DESSERT Chocolate Profiteroles Feather light cream puffs filled with sugar-free chocolate custard ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Rocky Road Ice Cream Pineapple Sorbet Low Fat Frozen Raspberry Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Strawberry Raspberry Sundae A mound of vanilla ice cream glistening with warm raspberries, topped with whipped cream and a delicate almond cookie DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY FIVE MASTER CHEF’S DINNER wed Freshly Baked Bread Baguette Rolls – Black Forest Rolls – Sour Dough Bread APPETIZERS Pineapple with Berries Juicy fresh berries and pineapple macerated in a pomegranate syrup and served in a baby pineapple shell Dialogue of Salmon Tartare with Avocado Cold-smoked, pickled and chipotle hot-smoked salmon with lime-avocado-tomato salsa Golden Baked Brie in Phyllo Ripe wedge of Brie rolled in crushed hazelnuts and wrapped in phyllo pastry, then baked until crisp-creamy. Served with a cinnamon-spiced apple-cranberry compote SOUPS AND SALADS Lobster Bisque Silky smooth classical shellfish soup heightened with aged French cognac and whipped cream Oxtail en Croûte Slowly simmered soup of 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 honey mustard dressing Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Linguini with Seafood and Salmon Regional bay scallops, clams and mussels in a lightly whipped lobster sauce, topped with a grilled salmon medallion Sautéed Shrimps ‘Provençal’ With garlic, tomato concassé, florets of crisp tender broccoli spears and sticky rice Oven Roasted Duck Breast 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 Meritage Noisettes of Beef and Pork On an earthy bed of Calvados-spiked forest mushroom ragoût, with sun-dried tomato risotto, fresh herbs, vegetable bundle and braised onion Apricot Glazed Salmon Baked under a gingery apricot soy glaze and served with a saffron rice timbale and sautéed leek, carrot and broccoli florets Vegetable Strudel Summer vegetables and Gouda cheese rolled in phyllo pastry and baked till crisp and flaky. Served with a chive and mushroom sauce and golden rissole potatoes SWEET DELIGHTS Grand Marnier Soufflé Sweetened foamy egg white and flour baked to lofty heights and served with vanilla rum sauce The Master Chef Rudi’s ‘Premiere’ A white chocolate chef “toque” filled with a sweetly delicate milk chocolate mousse and decorated with macerated berries NO SUGAR ADDED DESSERT Sherry Trifle A sugar-free rendition of the popular English classic ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Cinnamon Ice Cream Strawberry Sorbet Low Fat Frozen Chocolate Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Strawberry The Chef’s Sundae A mound of vanilla ice cream topped with mashed tropical fruits and whipped cream and sprinkled with roasted macadamia nuts DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY SIX CAPTAIN’S GALA DINNER Freshly Baked Bread Baguette Rolls – Zucchini Bread – Sour Dough Bread APPETIZERS Celebration of Fruit Cocktail A selection of seasonal fruits splashed with crème de cassis and served with a palate-teasing apple foam Captain’s Antipasto Plate Duck pâté, thinly sliced dried bresaola beef, dry-cured coppa pork and paper-thin prosciutto served with a robust Sicilian-style roasted vegetable salad Trio of Salmon with Prawns and Pearls of the Ocean A selected tasting of delicately hot-smoked salmon, pickled salmon and gravlax, with jumbo prawn and a caviar garnish Escargots Bourguignon Delectable snails marinated in Pernod and Chablis and lightly baked in an herb garlic butter, with French bread SOUPS AND SALADS Caribbean Seafood Bouillabaisse Islands version of the rich, clear seafood broth aromatic with bay scallops, shrimps, salmon and halibut, served with baked crunchy pesto croutons Dos Frijoles – Cuban Specialty Spicy, full-bodied two bean soup with a zesty twist of orange Chilled Strawberry Bisque Sweet, cool and smooth, garnished with a slightly sharp green peppercorn cream Crisp Wedge of Iceberg With tender artichoke hearts, fresh tomato, cucumber, golden roasted corn, bell pepper and onion confetti Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Italian Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Penne with Seafood Bolognese Coarsely diced salmon and crab combined with a red wine and marinara sauce, crowning a mound of al dente penne pasta Surf and Turf 5- oz lobster tail and petit filet mignon are combined and served with a béarnaise butter sauce. Grilled green asparagus, carrot battonets and rice pilaf. Baked Honey Glazed Ham Thick sliced on a cushion of corn bread pudding and country style mashed potatoes. Home made rum raisin sauce, bronze baked apple, braised carrots and Brussels sprouts Hazelnut and Almond Crusted Chicken with Mango Tender suprême of chicken dipped in an almond and hazelnut breading and golden fried, drizzled with a zesty mango relish served on a bed of sun-dried tomato risotto. Broccoli rosettes and red beet parsienne Slow Roasted Rack of Veal On an earthy bed of Calvados-spiked forest mushroom ragoût with fresh herbs, basil-scented mashed potatoes and colorful stir-fried vegetables Curried Vegetable Cutlet 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 ALTERNATIVE CUISINE Seared Wild Salmon or Grilled Sirloin Steak or Plain Grilled Chicken Breast With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request Vegetables of the Day: Stir-fried Vegetables – Red Beet Parisienne Indicates Master Chef Rudi Sodamin's Signature Dish SWEET DELIGHTS Baked Alaska Ice cream “glacier” under a blanket of meringue, with warm brandy Bing cherry sauce Mango Coconut Banana Strudel Two prized tropical fruits, flavored with sugar cane rum and served on a fragrant vanilla raisin sauce alongside coconut ice cream NO SUGAR ADDED DESSERT Individual Baked Alaska Ice cream “glacier” under a blanket of meringue with warm brandy Bing cherry sauce ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Strawberry Ice Cream Watermelon Sorbet Low Fat Frozen Heath Bar Crunch Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Chocolate Peach Melba Sundae A mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart Melba sauce DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread DAY SEVEN DINNER Freshly Baked Bread Poppy Seed Baguette Rolls – Pumpernickel Rolls – Ciabatta Bread APPETIZERS Orange and Caramelized Pink Grapefruit Cocktail Surrounded by a glistening tequila-spiked ratatouille of assorted fruits Grilled Portobello and Ricotta Crostini Served with juicy oak-smoked chicken breast Norwegian Style Gravlax Salmon cured with kosher salt, sugar, dill and crushed peppercorns, served with a mellow honey mustard dill sauce and pumpernickel bread Thai Crispy Spring Roll On a brightly seasoned rice noodle salad with a sweet chili sauce for dipping SOUPS AND SALADS Famous Italian Wedding Soup Hearty broth rich with colorful vegetables, tender pasta and miniature meatballs Bahamian Conch Chowder Creamy-chunky island-style chowder topped with a rainbow of roasted peppers Chilled Avocado and Smoked Salmon Creamy avocado soup with spicy jalapeño, sour cream, smoked salmon julienne and cilantro The Greek Salad Crisp chopped romaine showered with feta cheese, tender artichokes, kalamata olives, sun-ripened tomatoes, red onion and cucumber Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Lemon Herb Classic Caesar Salad Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons ENTREES Tagliatelle with Asparagus and Fresh Mozzarella Gently tossed with seared shallots, fresh thyme leaves and juicy roasted tomatoes Sesame Crusted Tuna Steak With Caribbean-style grilled vegetable salsa, crackling broccoli tempura and hot spicy wasabi mashed potatoes Caribbean Island Pot Roast Slowly braised beef in a rum raisin and red wine sauce with island root vegetables, topped with frizzled onions and served with crisp-tender broccoli, baby carrots and pineapple-mashed yams Braised Osso Buco An Italian favorite. Meltingly tender veal shank slow simmered in white wine and fresh tomato sauce with a lemon garlic finish. Served on a mushroom risotto Parmesan Crusted Chicken Breast With a honey Dijon mustard sauce, basil-scented mashed potatoes and quick-steamed broccoli florets Roast Leg of Lamb with Minted Gravy Nestled in a bed of well-seasoned roasted vegetables alongside a crisp-creamy potato cake flecked with bacon and parsley Farmer Harvest Pot Pie A ragoût of root vegetables in creamy tomato sauce baked in a cocotte with a puff pastry crust ALTERNATIVE CUISINE Grilled Wild Salmon or Grilled Sirloin Steak or Plain Grilled Chicken Breast With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request Vegetables of the Day: Roasted vegetables – Broccoli Tempura Indicates Master Chef Rudi Sodamin's Signature Dish SWEET DELIGHTS Cheesecake Sampler Plate A fleet of individual flavored cheesecakes (chocolate chip, raspberry and vanilla) on a sea of fruit coulis Warm Chocolate Truffle Topped with white chocolate and accented with ripe red raspberry sauce Apple and Cranberry Cobbler Sweet-spiced compote baked under a tender golden biscuit crust and served with vanilla ice cream Pineapple Flambé Glistening slices of pineapple simmered with a dark rum caramel sauce NO SUGAR ADDED DESSERT Strawberry Shortcake Glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit ICE CREAM, SORBET AND FROZEN YOGURT Vanilla or Butter Pecan or Vanilla Bean Ice Cream Orange Sorbet Low Fat Frozen Strawberry Yogurt No Sugar Added Ice Cream No Sugar Added Vanilla or Chocolate Strawberry Sundae A mound of vanilla ice cream with fresh strawberry topping, whipped cream and nutty praline crunch DELIGHTFUL ALTERNATIVES Sliced Fresh Fruit Plate Assorted Cheese Plate A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread Link to comment Share on other sites More sharing options...
Candy Posted October 8, 2005 #2 Share Posted October 8, 2005 Thank you so much for the new menu! Can I have a copy with all the doodads? Looks like Dutch Night is intact, but still no Dover Sole. There is, however, a Perch Muniere that sounds very good. I'll have to check my Pinnacle rez to make sure I won't miss it. Who is the new chef? Candy <-- can almost taste the Banana-Cocconut Souffle Link to comment Share on other sites More sharing options...
Charliesmom Posted October 8, 2005 #3 Share Posted October 8, 2005 Do you think the Westerdam will have the same menu? This menu looks yummy. Do they have the same menus across the whole line or is it ship by ship? Thanks for posting it. Roberta Link to comment Share on other sites More sharing options...
vicocala Posted October 8, 2005 #4 Share Posted October 8, 2005 Thanks DrDaddy! I can't wait! What decisions to make! Much is similar to the past with some new things thrown in. Looks like the chef likes Pate'. :) Link to comment Share on other sites More sharing options...
vicocala Posted October 8, 2005 #5 Share Posted October 8, 2005 Oh btw, can you find out if the Pinnacle has changed any or is it still in line with Candy's listings? Thanks! Link to comment Share on other sites More sharing options...
MBeamTX Posted October 8, 2005 #6 Share Posted October 8, 2005 Thanks very much for posting this, drdaddy! I'm excited that they list the day's vegetables in with the alternatives. I plan to ask for extra veggies when they have something good. Frankly, that's my pet peeve at all restaurants, not just aboard ships - that vegetables are more of a garnish than a side item. I noticed that there is no "alternative" entree section on day 5. Can you check your formatted copy to see if it got lost when you cut and pasted? Thanks again, Susan Link to comment Share on other sites More sharing options...
NancyKeen Posted October 9, 2005 #7 Share Posted October 9, 2005 Hey Rob: Thanks for getting a copy of the new Zui menus. The meals sound awesome. I had to read them over and over -- decisions, decisions. Can hardly wait until October 22... Nancy Link to comment Share on other sites More sharing options...
LolaWiz Posted October 9, 2005 #8 Share Posted October 9, 2005 thank you very much for posting this! i am glad to see some of the things the same, yet some new mouth watering additions as well! thanks again! :) Link to comment Share on other sites More sharing options...
sam1148 Posted October 9, 2005 #9 Share Posted October 9, 2005 Is this menu for the Pinnacle or the main dinning room. We get one night at the Pennacle and this would help choosing which night to go. Link to comment Share on other sites More sharing options...
Candy Posted October 9, 2005 #10 Share Posted October 9, 2005 DrDaddy posted the main dining room menu... I have the Pinnacle menu from August, but it's too light for OCR, which means I have to (ugh) type it out. Candy <-- will get to it tomorrow, maybe Link to comment Share on other sites More sharing options...
sail7seas Posted October 9, 2005 #11 Share Posted October 9, 2005 Thanks for posting the menus. They sound wonderful. I wonder if we will see many of the same menus on our (quickly) upcoming VODM cruise. Link to comment Share on other sites More sharing options...
RuthC Posted October 9, 2005 #12 Share Posted October 9, 2005 Thank you for posting this. I read each selection slowly, salivating over each word. :) And now I'm ready to order. For each day. :( Link to comment Share on other sites More sharing options...
Tricia724 Posted October 9, 2005 #13 Share Posted October 9, 2005 Uh oh! I read it over twice and there are NO CHOCOLATE TULIPS! This is my absolutely, positively favorite dessert of all time on HAL ships! If there are no tulips on my 17-day Westerdam cruise next fall, I may have to stage a passenger revolt! But seriously, this menu sounds wonderful with a lot of interesting choices. We just came off a 14-day cruise on Celebrity Summit, and while it was a great cruise which we really enjoyed, the food was a bit of a disappointment and we felt the menu choices in the main dining room were limited. This menu, even if it is revised, has much more variety and a greater number of selections than we did, so I'm hoping it will indeed be representative of all the ships. But....are you listening Holland America....I still want a tulip! Link to comment Share on other sites More sharing options...
Ziggy7 Posted October 9, 2005 #14 Share Posted October 9, 2005 (drooling) Thanks for sharing this with us !!! :D Link to comment Share on other sites More sharing options...
Vic The Parrot Posted October 9, 2005 #15 Share Posted October 9, 2005 I have to admit, this latest menu update looks excellent. (But a note to the chef ... Are mushrooms REALLY needed in some of those dishes?? ...... :rolleyes: ) :cool: And another thing that's missing ... Bami I say let Nasi be the lunch choice, and put Bami back on the dinner menu. Anyone who cares to rally behind me on this, feel free to do so. :) Link to comment Share on other sites More sharing options...
sail7seas Posted October 9, 2005 #16 Share Posted October 9, 2005 Is this menu for the Pinnacle or the main dinning room. We get one night at the Pennacle and this would help choosing which night to go. Sam..... These are main dining room menus. Pinnacle's menu is very different and have been posted here on this Board. I don't have the link to them but perhaps you may find it on Candy's webpage. Link to comment Share on other sites More sharing options...
KCat Posted October 9, 2005 #17 Share Posted October 9, 2005 I thought that the two formal nights were the two days 'at sea'. But according to the DR menu, the first formal night would be the 2nd day on board, when we go to Half Moon Cay. Is this correct? Link to comment Share on other sites More sharing options...
tokathy Posted October 9, 2005 #18 Share Posted October 9, 2005 We enjoyed the new menu on our 9/17/05 Zuiderdam sailing and just reading your post makes my mouth water for the Beef Wellington, the surf & turf, the rack of lamb and especially the Mushroom Ravioli........they were the most memorable dishes of the week for me........ Link to comment Share on other sites More sharing options...
drdaddy Posted October 9, 2005 Author #19 Share Posted October 9, 2005 Glad to be of service. Can't let Candy do all the work! :-) Susan, you ar right. There is no alternatives listed for Day 5 on the original. They do seem to be the same though for most nights. KCat, the name for the meal sounds like it should be the formal night but I am 100% positive that the formal nights would be the third and sixth nights. Those names used to mean something. On the old Norway and even on some RCCL ships, the theme would reflect the selections. They had an Italian, French, American, etc. nights and most of the foods were indicative of that. Even the midnight snack would reflect the theme. The waiters would wear outfits that had the theme, too. HAL does not seem to go in for that at all. Princess didn't either when we did Alaska. I thought it was cute. Wait, actually I do remember wearing some kind of hat one night last year on the Zuiderdam. I can pass on that. I will have to make a note of tokathy's post. The surf and turf is a gimme. Was the rack of lamb really a rack, like with ribs and such? That would be something I could go for. Link to comment Share on other sites More sharing options...
sail7seas Posted October 10, 2005 #20 Share Posted October 10, 2005 HAL used to have French, Italian nights etc They would put streamers over the tablelcoth which coordinated with the small flag that would be in the center of the table representing which cuisine was being featured. The last time I remember seeing that done on an HAL ship was on Rotterdam in Europe 1998. Link to comment Share on other sites More sharing options...
the2ofus Posted October 10, 2005 #21 Share Posted October 10, 2005 Sail7Seas, they did the International nights on our 14 day circle Caribbean cruise in 2000 on the Noordam. Very festive, with ribbons and flags and even some fabric in the same colors draping the columns in the dining room. The waiters wore costumes reflecting the native dress of the countries also. Link to comment Share on other sites More sharing options...
m steve Posted October 10, 2005 #22 Share Posted October 10, 2005 Is this menu being tested on one ship or is it available ship wide and we can expect it on the Volendam in Nov? Having an advanced menu available really helps you plan dining on the entire voyage so you don't miss something you like one night and not have the opportunity to select it another night. Thanks for the posting.:) Link to comment Share on other sites More sharing options...
Marina222 Posted October 10, 2005 #23 Share Posted October 10, 2005 Just got off Zuiderdam two days ago and these were the menus that we had. The food was wonderful!!!! The Pinnacle was the same menu as what has been posted in the past. Lunch at the Pinnacle was offered only on Monday, our first sea day. It wasn't heavily advertised and consequently wasn't very crowded. The offered a different menu at lunch. Cost was $10.00. Link to comment Share on other sites More sharing options...
blueboro Posted October 10, 2005 #24 Share Posted October 10, 2005 Just returned from October 1st Zuiderdam and thought menu was excellent. Food was very good and all 6 at our table raved about it. Link to comment Share on other sites More sharing options...
McDebbie Posted October 10, 2005 #25 Share Posted October 10, 2005 Thanks so much for posting, I was trying to remember for my scrapbook but of course that's impossible. :D Link to comment Share on other sites More sharing options...
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