Ok.. Don't Laugh

[aprilwaters]

Really. As Stated before in one of my previous post, I am slightly redneck travelling on the Noordham in April. First cruise. I am looking to see if anyone has recently come back with some menus. I have looked on cruiseclues and there are none. I have seen some from the osterdam and hence the reason for this thread. There are things listed on that menu that I can't even pronounce much less have I eaten. I know I could eat pizza and regular stuff in the Lido, but why? I want to dress up and go to the dining room. So any menus would be greatly appreciated. Thanks!!

[twinkletoes4445]

I have all the menus from the Zuiderdam (I wonder if they'd be the same). There's a thread from a year or so ago, and I noticed that most everything is the same...with a few changes.

 

I'll look for that thread, and do a comparision and see if I can't make the changes. Maybe someone will come along and let us know if they'd be the same as on the other ships.

 

There was one or two nights that I ordered from the Daily Alternative Menu. It's listed at the bottom of the regular menu. You can choose from...Grilled Salmon, Seared Chicken Breast or Grilled Sirloin Steak...and all came with a baked potato with sour cream, chives and bacon bits (which you had to request). The vegetable changed daily.

 

You're going to have a ball! :)

[minitor]

You will have many choices to choose from. I don't think everything will seem strange to you. You might ask the steward more details about something if you want. Don't be shy about asking questions and you won't seem stupid at all.

If you get something that you just don't like, ask for something else.

You are not going to find Tater Tots but you will find pork, chicken, steak, fish, soup, veggies and baked potatoes that should satisfy even non adventurous taste buds...

Plan to have fun, experiment and don't worry about it.

Enjoy your Cruise.

[Old As Dirt Mom]

April:

 

Each item on the menu comes with a description, and if you're having trouble figuring out what's what, you can always ask your dining steward what he recommends.:) Enjoy your dining room experience and your cruise:) I just know you're going to fit in fine.

 

Karin

[shonuf]

This is also your chance to try new things, that maybe you wouldn't try in a shore based restaurant. If you don't like it, the steward will gladly replace it with another choice. Or order the unfamiliar item as an extra for you and your companion to try.

 

Relax and enjoy,

[twinkletoes4445]

Here's the menu from our cruise...I took the original post from drdaddy and made the changes.

 

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

 

Farfalle Pasta with Smoky-Grilled Portobello Mushroom

Tossed in a light fresh pesto sauce with sun-dried tomatoes. Garnished with crisp 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

 

Ginger Grilled Half Chicken of Beef au Jus

Served with roasted Caribbean yams and pesto sautéed yellow and green zucchini with garlicky red bell pepper.

 

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

 

Seared Chicken Breast or Grilled Salmon Fillet or Grilled Sirloin Steak

Baked potato with sour cream, chives and bacon bits upon request.

Vegetables of the day: French Green Beans and vichy 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

 

Coconut Blanc Manger

Light and airy coconut mousse with tropical fruit salsa

 

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

 

Strawberry Mousse

Featherlight mousse of strawberry flavor

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Praline and Cream Ice Cream

Passion fruit sorbet

Low Fat Frozen Cookies and Cream Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Triple 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

 

Salad of Arugula and Frisee

With William pear, key line and passion fruit vinaigrette

 

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

 

Oven Roasted Rack of Lamb

Rubbed with Dijon mustard and garlic herb crumbs, service with Pinot Noir sauce, minted olive oil, traditional ratatouille, asparagus tips and garlicky potato gratin

 

Five Spice Duck in a Dried Cherry & Port Wine Sauce

Served on a medley of balsamic flavored and potato pancake

 

Piccata of Vegetables

A fresh vegetable assortment dipped in a Parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous

 

ALTERNATIVE CUISINE

 

Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak. Baked potato with sour cream, chives and bacon bits upon request.

 

Vegetables of the Day: roasted red bell peppers and steamed broccoli

 

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

 

Passion Fruit Crème Brulee

Silky custard cream slightly flavored with passion fruit under a thin caramel crust

 

Key Lime Souffle

With vanilla tequila-sauce

 

 

Flambé Crepes Suzette

Crepes smothered in an orange-caramel sauce with Grand Marnier and vanilla ice cream

 

NO SUGAR ADDED DESSERT

 

Lemon Mousse

Feather-light mousse of lemon flavor

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Rocky Road Ice Cream

Strawberry Sorbet

Low Fat Frozen Chocolate Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Cookie Dough

 

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

 

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

 

Island Spikey Grouper with Black Bean Puree

On fresh spinach with turnips 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

 

Roasted Game Hen with Sage Walnut Sauce

With mellow savory cabbage, baby carrots and tangy cranberry gnocchi

 

 

Caribbean Island Style Paella

An aromatic rice dish brimming with chicken, seafood, pork and chorizo, stewed with saffron, olives, onions and bell peppers

 

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 Salmon-Seared Chicken Breast-Grilled Sirloin Steak

Bakes potato with sour cream, chives and bacon bits upon request

 

Vegetables of the Day: Fresh Spinach – Grilled Kissed 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

 

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

 

Vol-au-Vent with Chicken

Puff pastry shell filled with a delicate vegetable and chicken ragout and topped with hollandaise sauce and fresh herbs

 

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

 

Black Cod Fillet 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

 

 

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

 

Braised Osso Buco

An Italian favorite. Meltingly tender veal shank slow simmered in white wine and fresh tomato sauce with lemon garlic finish. Served on a mushroom risotto

 

Creole 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

 

Grilled Salmon or Seared Chicken Breast or Grilled Sirloin Steak

Baked potato with sour cream, chives and bacon bits upon request

 

Vegetables of the Day: Green beans and steamed carrots

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Dutch Apple Slice

Sweet crust topped with cinnamon apple and crumble

 

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 Bananas Foster

Sliced bananas sautéed in a brown sugar-caramel sauce, served with a rich vanilla sauce and sprinkling of crème de banana

 

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 Chocolate Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Cookie Dough

 

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

 

Hazelnut Golden Crusted Brie

Ripe wedge of Brie rolled in crushed hazelnuts and breaded. 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

 

Tagliatelle with Roasted Chicken and Portobello Mushroom

Tossed in olive oil and lemon cream

 

Sautéed Shrimps “Provencal”

With garlic, tomato concasse, florets of crisp tender broccoli and sticky rice

 

Duck Breast a l’Orange

The old-time favorite, oven roasted until crisp and served with a Grand Marnier sauce

 

Pot Roast of Beef

Served with grilled tomato, broccoli florets and home style mashed potatoes

 

Grilled Lamb Chops with Oregano and Apple Chutney

Drizzled with mint oil, butternut squash, sautéed cherry tomatoes in pesto and potato cheese tartin

 

Apricot Glazed Salmon with Soya and Garlic Splash

Served with green asparagus and saffron scented new potatoes

 

Wild Mushroom Strudel

Forest mushrooms, spinach and feta cheese rolled in puff dough and baked until crisp and flaky. Served with a Thai red curry sauce and a timbale of basmati rice.

 

Daily Alternatives

Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak

Baked potato with sour cream, chives and bacon bits upon request

 

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

 

Chocolate Pudding

Light and still rich chocolate pudding

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Cinnamon Ice Cream

Raspberry Sorbet

Low Fat Heath Bar Yogurt

 

No Sugar Added Ice Cream

Vanilla or Fudge Track

 

Butterscotch Sundae

A mound of vanilla ice cream draped in a golden cloak of butterscotch 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 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 capollo 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

 

Butternut Squash and Apple Soup

Golden as the harvest moon, with a snappy apple cider accent

 

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

 

Golden Harvest Salad

A tangle of gourmet greens with a honey pear Brie crostini

 

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

 

Spaghetti Puttanesca

Al dente cooked spaghetti tossed in marinara sauce flavored with anchovies, capers, black olives, garlic and oregano

 

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.

 

Seared Atlantic Cod Fillet with Caribbean Vegetable Salsa

This delicate fish is hand-rubbed with Island spices topped with fried yam saufrettes and presented with roasted eggplant and a pesto risotto

 

Coconut and Almond Crusted Chicken Breast filled with Tropical Fruit

Tender supreme of chicken dripped in an almond and coconut breading and golden fried, drizzled with a zesty mango relish service on a bed of vegetable spaghetti with sweet potato pancake

 

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

 

Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak

Baked potato with sour cream, chives and bacon bits upon request

 

Vegetables of the Day: Grilled green asparagus and carrot batonnetes

 

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

Raspberry Sorbet

Low Fat Frozen Heath Bar Crunch Yogurt

 

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Fudge Track

 

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

 

Roasted Striploin of Beef

Sliced to order and presented with a traditional béarnaise sauce, medley of grilled onions, tomatoes and broccoli with western style fried potatoes

 

Parmesan Crusted Chicken Breast

With honey Dijon mustard sauce, basil-scented mashed potatoes and quick-stir-fried pea pods

 

Roast Pork Tenderloin with a Mushroom and Green Peppercorn Sauce

Served with spaetzle, fresh spinach, sautéed cherry tomatoes in pesto and potato cheese tartin

 

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 Salmon-Seared Chicken Breast-Grilled Sirloin Steak

Baked potato with sour cream, chives and bacon bits upon request

 

 

Vegetables of the Day: Roasted vegetables and steamed broccoli

 

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Opera Cake

A classic dessert of almond cake layered with mocha butter cream and coffee-infused chocolate ganache

 

Rhubarb Strawberry Semi-Fredo

Italian Mascarpone, strawberry and rhubarb flavored frozen mousse cake served with orange 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

Lemon Sorbet

Low Fat Frozen Strawberry Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Triple 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

[twinkletoes4445]

I agree with the other posters...try new things and if you don't know what they are...ask the waiter. If you don't like an item, you can always get something else. There were several things on the menu that we had no clue what they were.

 

I think my favorite was the parmesan crusted chicken.

[DisneyJen]

Thanks for asking the question aprilwaters ... Thanks for the menus Twinkletoes!

 

Looks like lots of options ... for all sorts of palates!

[twinkletoes4445]

Thanks for asking the question aprilwaters ... Thanks for the menus Twinkletoes!

 

Looks like lots of options ... for all sorts of palates!

 

There's a lot to choose from! :)

[aprilwaters]

Thanks twinkletoes, do you think that will be about the same for a 10 day cruise?

[twinkletoes4445]

Thanks twinkletoes, do you think that will be about the same for a 10 day cruise?

 

I don't know for sure, but I'll bet seven of the days will be this menu. I'll have to look around...I thought I'd found a 10-day menu posted somewhere. :)

[minitor]

Thanks for the menu posting. I am 99% sure that it is the same as the one on our Feb 2007 Westerdam cruise.

[Old As Dirt Mom]

Twinkletoes:

 

You are a gem! You have posted such thorough and detailed replies on this forum, and you obviously take a lot of care to research your information. I am impressed!

 

Karin

[RuthC]

If all else fails there's always the children's menu. I can personally recommend the fingers and fries. :D

[twinkletoes4445]

Twinkletoes:

 

You are a gem! You have posted such thorough and detailed replies on this forum, and you obviously take a lot of care to research your information. I am impressed!

 

Karin

 

Ahhhh...thanks!!

 

I love to cruise (and travel), and a couple of years ago when we were about to set sail on our first cruise I found this place. I don't know what we would have done had I not found CC!! So, I like to pass on as much info as possible, since so many nice folks do the same thing...like you, in your posts. :)

[bankerbabe]

And if you don't know how to pronounce something on the menu, you can always just point and say "I'll have that". That's the method that I employ :)

[twinkletoes4445]

And if you don't know how to pronounce something on the menu, you can always just point and say "I'll have that". That's the method that I employ :)

 

LOL...I did that a lot!!! :)

[nana50]

I am the world's most boring eater so I was worried before our cruise. I found everything I ordered delicious. Some it sounded so fancy but turned out to be A. pork roast with mashed potatoes B. Chicken breast with a fancy sauce and cheesy potatoes, or anything else with fancy terms. Everything was delicious and you will love it. A trick I learned was to get to the table a little later than our tablemates and saw what they ordered and could kind of figure out what to get.

[Samme]

Twinkletoes,

 

Thank you so much for posting the menu! That was so kind of you.

 

I'm a bit of a foodie and will be on the Noordam on 3-21. I am even more excited now if that is possible! Everything sounds just delicious!!:D

 

Thanks again,

 

Diane

[Juanita462]

Stop!!!! I am drooling all over the keyboard and I have two months yet before I sample this cuisine again.

 

Actually it is identical to our menus last fall and spring - 7 days and 22 days. when we did a 34 day cruise they varied the menu with meatloaf, lasagna, spaghetti and meatballs and liver and onions.

 

Thanks for the memories Twinkletoes and taking the time to post with so much detail. Much appreciated.

[TV Dad]

April Waters! I have cruised with a redneck (my best friend from college) and he had a ball with the menu. HAL always had a steak-type meal on the menu. . . SO he usually ordered two entrees at no extra charge.

My redneck buddy got a steak each night and something exotic so he could sample new foods! He LOVED it!

 

OH There was one problem. My redneck friend decided to try sweetbreads, for an appetizer on the second night -- thinking they were cinamon buns or something like that. He refused to believe me when I told him what they really were. He thought I was pulling a prank! :) He ordered them and ate them and to this day I'm still not sure he believes they were what I told him!:D :D :D

[aprilwaters]

Thanks so much to everyone who responded, I figure as long as there is beef, I'll do just fine.lol:)

[twinkletoes4445]

Actually it is identical to our menus last fall and spring - 7 days and 22 days. when we did a 34 day cruise they varied the menu with meatloaf, lasagna, spaghetti and meatballs and liver and onions.

 

I'm so jealous....a 34-day cruise!!!!

 

I tried things that I probably wouldn't at home. I really enjoyed the parmeson chicken.

[twinkletoes4445]

Thanks so much to everyone who responded, I figure as long as there is beef, I'll do just fine.lol:)

 

There was beef each day. I think some at our table ended up doing the sirloin once, and it didn't look bad at all. My hubby had the Osso Buco and didn't really care for it. He said it wasn't a very good cut of meat, but it could just have been the portion he was served.

 

We only ate at the buffet twice, but one time I had the bread pudding and it was really good. It was with the ice cream (at the end of the dessert area), but you had to ask for it. There wasn't a sign or anything saying they had it...but I may have missed the sign.