Pinnacle Grill - new menu

[Huskerchick]

2 minutes ago, tigervixxxen said:

NOT the Westerdam. That’s the ship in question with the special itinerary and menu. How about any other sailing? Anyone on board any other ship right now? 

The release was from today 9/5/24 so it's coming. No date in the article as to when it will be rolled out but I addition to the changes there will be regional offerings for Alaska. Europe, Carribean etc

[Cruising-along]

9 minutes ago, Huskerchick said:

Blues and sadness.  According to a press release on Cruise Industry News HAL has announced a change fleet wide to PG menu 😪

Link please?

[Mike B Landlubber]

https://cruiseindustrynews.com/cruise-news/2024/09/holland-america-unveils-new-pinnacle-grill-menu-with-regional-flavors/

 

At least they kept the clothesline candied bacon!

Edited September 5 by Mike B Landlubber

[Sea42]

I'm hoping the new menu is available on our January cruise on the Oosterdam. I would try the new items for Sounth America:

South America: Start with Rib Eye Tacos or Corn Soup. For an entrée, choose between Red and Green Grilled Snapper, Grilled Beef Tenderloin or Lamb Chops “Gaucho” with Lime Mint Chimichurri. Finish with White Chocolate Pave for dessert.

[InTheWASide]

What’s been referenced and linked to is an article covering the high level view of the press release. Here’s the entire thing straight from HAL. Extremely long and detailed, likely because of all the chicken little-like posts that have already filled 4 pages…

 

 

 

 

 

***Press Release***

Holland America Line Launches Refreshed Pinnacle Grill Menu Featuring Regionally Inspired Dishes with Local Flavors
 
Steakhouse favorites remain core to the menu highlighting cuisine by Chef David Burke, along with new destination dining offerings

Seattle, Wash., Sept. 5, 2024 — Holland America Line’s acclaimed Pinnacle Grill, known for its exceptional steakhouse experience, is launching a refreshed menu with a regional twist. The revamped offerings continue to highlight a premier collection of Prime steaks, while also including a variety of seafood, chicken, lamb and vegetarian options.
 
Signature dishes from renowned Chef David Burke remain core to the menu. New at Pinnacle Grill is a rotating selection of regional dishes prepared with local ingredients and locally sourced fresh fish, reflecting the flavors of each destination.
 
“The new Pinnacle Grill menu beautifully marries our classic steakhouse tradition with vibrant regional flavors and the freshest seafood,” said Michael Stendebach, Holland America Line’s vice president of food, beverage and rooms divisions. “This enhancement is designed to offer our guests an extraordinary dining experience that reflects the diverse culinary landscapes of our destinations. We kept many of our most popular dishes on the menu and are excited to introduce an array of new options.”
 
Steakhouse Favorites on Core Menu
The core menu’s appetizer offerings will continue featuring David Burke’s beloved Clothesline Candied Bacon, while also re-introducing another guest favorite – the Table-side Caesar Salad. Other core menu small plates include David Burke’s Steakhouse Wedge Salad, Vine Ripened Beefsteak Tomato Salad, Shrimp Cocktail, Jumbo Lump Crab Cakes, Lobster Bisque and Ossetra Malossol Caviar*.
 
For entrees, steak lovers can indulge in premium options such as David Burke’s Braised Beef Short Ribs with Chow Fun Noodles, Filet Mignon, New York Strip and Boneless Rib Eye. For an elevated experience, the menu offers American Wagyu Strip Loin and Tomahawk Bone-In Rib Eye for Two*. All steak dishes are complemented by a choice of sauces including Shallot and Red Wine Bordelaise, Green Peppercorn or Béarnaise.

Other entrees include Grilled Lamb Chops, Honey-Lemon Glazed Chilean Sea Bass, Panko Fried Stuffed Mushrooms and Dover Sole*.

Entrée dishes will continue to be served with family-style sides like Creamed Spinach, Asparagus with Hollandaise, Roasted Baby Beets with Blue Cheese, Mashed Potatoes, Baked Potato, French Fries, Sauteed Mushrooms, and Beecher’s Lobster Mac and Cheese*.

* Dishes with (*) are for an additional fee.

 
Local Dishes Highlight Regional Flavors
The regional portion of the menu, which will vary based on each ship’s itinerary, ranges from Jerked Chicken Bao in the Caribbean, to Coconut Seafood Chowder in Hawaii and the South Pacific, to Australian Black Angus Steak Tartare in Australia, and Seared Beef Tataki with Crispy Lotus Chips in Asia.
 
Australia: Start with a Toasted Brioche Bun topped with Grilled King Prawn or Australian Black Angus Steak Tartare. For an entrée, choose between Roasted Rack of Lamb with Marinated Buffalo Feta, Murray Cod Fillet with Macadamia Puree, or Seared Scallops with Quinoa Apple Salad. Finish with Red Berry Pavlova and Framboise Mousse.

 

Alaska: Start with Dungeness Crab and Tarragon Salad or Alaska Crab and Corn Chowder. For an entrée, choose between Seared Alaskan Halibut with Thai Coconut Red Curry, Sauteed Prawns with Garlic Butter, or Roasted Prime Rib Beef with Huckleberries. Finish with Strawberry Romanoff Bread Pudding in Grand Marnier.

 

Asia: Start with Seared Beef Tataki and Crispy Lotus Chips or Spicy Tuna on Crispy Rice. For an entrée, choose between Tandoori Lamb Chop, Grilled Ribeye Steak Bulgogi, Seared Halibut, or Scallops and Thai Red Curry Sauce. Finish with Mango Sticky Rice Sushi.

 

Canada/New England: Start with Snow Crab and Corn Chowder or Local Quebec Pork and Duck Terrine. For an entrée, choose between Steamed Little Neck Clams or Prince Edward Island Mussels, Atlantic Turbot and Roasted Porcini or Venison Medallion with Huckleberries. Finish with a Chocolate Tart with Marshmallow.

 

Caribbean: Start with Jerked Chicken Bao or Crab and Shrimp Cakes. For an entrée, choose between Lobster Agnolotti, Yellow Tail Snapper, the fresh catch of the day or Cuban Mojo Pork Chop. Finish with Coconut Pudding.

 

Hawaii and South Pacific: Start with Coconut Seafood Chowder or Kalbi Chicken Tacos. For entrees, choose between Crab and Macadamia Nut Crusted Mahi Mahi, the fresh catch of the day, Kabayaki Pork Belly or Miso Glazed Hawaiian Ono. Finish with Pina Colada Trifle.

 

Mexico: Start with Rib Eye Tacos or Mexican Corn Soup. For an entrée, choose between Red and Green Grilled Snapper, the fresh catch of the day, Mexican Grilled Tenderloin or Braised Lamb Shank “Birria de Borrego.” Finish with Fresas Con Crema for dessert.

 

Northern Europe: Start with Seasonal Fresh Morels and Asparagus Risotto or Norwegian-Style Cured Salmon Gravlax. For an entrée, choose between Baked Norwegian Seafood Thermidor, Icelandic Turbo and Roasted Porcini or Venison Medallion with Huckleberries. Finish with Kvaefjordkake for dessert.

 

South America: Start with Rib Eye Tacos or Corn Soup. For an entrée, choose between Red and Green Grilled Snapper, Grilled Beef Tenderloin or Lamb Chops “Gaucho” with Lime Mint Chimichurri. Finish with White Chocolate Pave for dessert.

 

Southern Europe: Start with Seasonal Fresh Morels and Asparagus Risotto or Steamed Fresh Razor Clam. For an entrée, choose between Fresh Branzino Livornese Style, Grilled Iberico Pork Chop or Seared Veal Cutlet. Finish with Creamy Chocolate Parfait for dessert.

 

A Toast to Regional Tastes
Pinnacle Grill’s refreshed menu will also feature beverages infused with the distinct flavors and ingredients of each location, crafted by internationally renowned mixologists.

These region-specific cocktails will be crafted by Sam Ross in the Alaskan wilderness, Tess Posthumus across European shores, Ivy Mix throughout Mexico and Latin America, David Wondrich in the sun-kissed Caribbean, and Jeff “Beachbum” Berry in the exotic South Pacific and Hawaiian Islands.

Local wines will be featured on the menu to reflect the destinations each ship is exploring.

Updated Lunch Menu Hints at the Full Pinnacle Grill Experience
Along with the refreshed dinner menu, Pinnacle Grill offers an updated lunch menu that offers guests a taste of the nightly menu’s core dishes, such as Filet Mignon and Grilled Lamb Chops. Guests who want to experience Pinnacle Grill during the day have a sampling of dinner menu favorites including David Burke appetizers, premium steak options, chicken, lamb chops, vegetarian dishes, Chilean Sea Bass and more. Pinnacle Grill is open for lunch on Sea days. Reservations are encouraged.

Pinnacle Grill’s premium lunch and dinner dining experiences are available with a supplemental charge or as a dining option with the “Have It All” package. Children 12 and under can dine half price or free when they order from the kids’ menu.

For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.
 
Editor’s Note: Photos are available at https://www.cruiseimagelibrary.com/c/mvtjlubh

Edited September 5 by InTheWASide
formatting

[Cruise Suzy]

1 hour ago, InTheWASide said:

Caribbean: Start with Jerked Chicken Bao or Crab and Shrimp Cakes. For an entrée, choose between Lobster Agnolotti, Yellow Tail Snapper, the fresh catch of the day or Cuban Mojo Pork Chop. Finish with Coconut Pudding.

 

 

Only the Coconut Pudding appeals to me.

 

Tri-tip sandwich was my lunch favorite. Tenderloin with Lobster Dumplings was my dinner favorite. Neither are on the new menu.

[InTheWASide]

53 minutes ago, Cruise Suzy said:

 

Only the Coconut Pudding appeals to me.

 

Tri-tip sandwich was my lunch favorite. Tenderloin with Lobster Dumplings was my dinner favorite. Neither are on the new menu.

meanwhile the entire caribbean regional menu sounds amazing to me, menus are allowed to change and you still have ways to get tenderloin AND lobster on the menu even if it's not that exact dish... different things appeal to everyone and if menus didn't change then you'd have 4 pages of people whining about how stagnant and tired everything becomes (see literally ANY topic on here about entertainment lately)

[wdw1972]

I can't find anything that mentions the pricing. The new lunch menu is basically just the majority of the dinner menu, and I would have thought the portions would be scaled down since the lunch price is so much lower.  However, the filet mignon and other lunch steak is the same size as at dinner, which leaves me thinking there may not be a "lunch" price going forward (it would all be the same, or at least much closer to the dinner price). 

 

For me I don't mind seeing changes - generally I like changes, as it keeps things fresh for those of us who cruise repeatedly. What I am not interested in is a big heavy dinner-size meal at lunch. The previous lunch menu left me still not hungry by dinner time - and that one had smaller portions!

 

Sue/WDW1972

[InTheWASide]

I imagine that would likely still be the case but we may have to wait and see with that. It would be a good opportunity to do the lighter items that you might think "I would want something more filling than that for dinner" and get it at lunch. The scallops for instance. Servers always say "oh it's small..." for lunch... PERFECT!

[Northwest Nerd]

The new Pinnacle menu looks pretty good to me, especially the new regional highlights. Thumbs up!

[Haljo1935]

5 hours ago, tigervixxxen said:

NOT the Westerdam. That’s the ship in question with the special itinerary and menu. How about any other sailing? Anyone on board any other ship right now? 

Oops 🫣

[dmcfad2]

I am really surprised they did away with the chicken. I only eat pork, chicken and steak. We used to go to pinnacle almost every night and I would get chicken and pork often just for a change. I am disappointed. Oh, well.

[AV8rix]

Can't believe that they did away with the forest mushroom soup!  Everyone who has ever tried it seems to rave about it.  I will certainly miss it.  Sad that I'll have to go down to Oz to get my favorite steak tartare.

 

Off topic alert:  Hey Brad @InTheWASide, what's with the Las Vegas on your profile info?  Why have you deserted the PacNW?

[InTheWASide]

6 minutes ago, AV8rix said:

Off topic alert:  Hey Brad @InTheWASide, what's with the Las Vegas on your profile info?  Why have you deserted the PacNW?

Haven't lived in Seattle since 2019 

[Brad1185]

They need to get rid of the supplemental charges. 

[cccole]

@wdw1972  If the lunch time meal is too large you can order a smaller portion.  I did that in the Pinnacle and the MDR whether it was breakfast, lunch, or dinner.   It will be interesting to see if the cost for lunch will be adjusted.  JMO. Cherie

[Ready2go11]

Does seem hard to believe that lunch will remain the same cost when the menu is so close to the dinner one.
 

I guess it makes it easier for them prep wise to have such a similar menu at both meals.
 

I will really miss the carpaccio and the pinnacle burger for lunch. 

[3rdGenCunarder]

22 minutes ago, Ready2go11 said:

Does seem hard to believe that lunch will remain the same cost when the menu is so close to the dinner one.
 

I guess it makes it easier for them prep wise to have such a similar menu at both meals.
 

I will really miss the carpaccio and the pinnacle burger for lunch. 

 

I'll miss the burger, too. I agree with others who say the lunch menu looks too heavy for mid-day.

[kirkc]

Queue the wailing and moaning.

[LAFFNVEGAS]

On 9/4/2024 at 4:45 PM, Mary229 said:

.  What I did like was the new almond slices brittle served with the brûlée. 

Oh this was the best part of my meal in the Pinnacle this past Saturday 😁

[LAFFNVEGAS]

4 hours ago, InTheWASide said:

I imagine that would likely still be the case but we may have to wait and see with that. It would be a good opportunity to do the lighter items that you might think "I would want something more filling than that for dinner" and get it at lunch. The scallops for instance. Servers always say "oh it's small..." for lunch... PERFECT!

Our Pinnacle Server brought out a dish of the Scallops for our table to try this past Saturday and to my surprise they were bigger than I thought, even though he said they were small. Then I was amazed at the cauliflower risotto with it. It was amazing. I am hoping they keep it so I can order that this next May. I only wished I would have had a chance to try it earlier.

[InTheWASide]

1 minute ago, LAFFNVEGAS said:

Our Pinnacle Server brought out a dish of the Scallops for our table to try this past Saturday and to my surprise they were bigger than I thought, even though he said they were small. Then I was amazed at the cauliflower risotto with it. It was amazing. I am hoping they keep it so I can order that this next May. I only wished I would have had a chance to try it earlier.

The link with the press release has a picture of the new scallop dish

[Haljo1935]

1 hour ago, 3rdGenCunarder said:

 

I'll miss the burger, too.

Mmm, loved 💔 a PG burger😪

Edited September 6 by Haljo1935
Typo

[LAFFNVEGAS]

7 minutes ago, InTheWASide said:

The link with the press release has a picture of the new scallop dish

The Scallops look similar to how they were displayed Saturday. But I am extremely excited about the Chilean Sea Bass. Just last week I said I so wished they had Chilean Sea Bass. Tom is joking that they heard me 😂

Here is a pic of the Scallops we were served.

 

[wdw1972]

2 hours ago, cccole said:

@wdw1972  If the lunch time meal is too large you can order a smaller portion.  I did that in the Pinnacle and the MDR whether it was breakfast, lunch, or dinner.   It will be interesting to see if the cost for lunch will be adjusted.  JMO. Cherie

Good point - I'm quite familiar with ordering a half portion in Canaletto, but in Pinnacle when inquiring about the size of the filet (for example), a half or smaller portion was not a possibility. That was several years ago - it'll be interesting to see if that's changed.  My next cruise is not until November, so I'll keep an eye out!

 

Sue/WDW1972