WeLoveCruising Posted November 15, 2007 #1 Share Posted November 15, 2007 As I promised, I'll start posting the menus from my recent Noordam cruise on this thread. It might take some time to get them all in, but here's a start. The dinner menus had three sections - starters, entrees, and desserts. It was common to order multiple starters if one wished (the way it was on the old menu), for example a soup and an appetizer or salad. In addtion to these menus, every night also had an "Available Daily" section of French Onion Soup, Caesar Salad, Salmon, Grilled Chicken, and Steak. These could be ordered any day. Also please keep in mind this was a ten day Caribbean cruise. I've seen menus vary by ship, season, itinerary, etc. Also (unfortuntely) I think I mixed up a few days in the middle. I'll try my best to keep them in order but they may not be. I definitely mixed up the dessert menus so I'll just post all desserts offered at the end of this. I'll make a different post for each day's menu and I'll get them all sooner or later :) Hope you enjoy Day One (keep in mind it was Halloween, therefore the names) Starters Witches Cauldron of Steamed Mussels with Curry, Saffron, and Lemongrass Quick simmered with shallots, garlic, and enriched with white wine and cream and served with French Bread Boney Broadway Basil Tomato Soup Mellow puree of vine ripened tomato and basil with a hint of chili flakes, topped with crème fraiche Spine Tingling Caribbean Fruit Medley A composition of sweet melon, papaya and pineapple accented with rum and a minted lemon yogurt Vampires Crab Tower with Avocado Salsa (Greenhouse Spa Cuisine) The sweet meat of Alaska crab with diced ripe avocado and fresh tomato, gently combined with olive oil, lime, and cilantro Power of Three Fettucine with Plum Tomato and Basil (Can also be ordered as entrée) Al denta pasta with chopped plum tomato, roasted garlic, shallots and fresh basil Devil’s Island Pepper Pot Soup Savory Beef Broth with hearty root vegetables, dumplings, and chunks of beef, flavored with ginger and garlic Chilled Peach and Ginger Soup (Greenhouse Spa Cuisine) Refreshing blend of peach and ginger with buttermilk and apple juice Creepy Baby Spinach and White Mushroom Salad With oven-roasted tomato, crisp red onion, crunchy bacon bits, chopped egg, and blue cheese crumbles Entrees Haunted House Cobb Salad Chicken breast, avocado, blue cheese, bacon, tomato, egg and lettuce tossed in our signature vinaigrette Sleepy Hollow Ginger Breast Chicken with Mango Lime Relish (Greenhouse Spa Cuisine) Served with roasted sweet potato and pest-sauteed zucchini with red bell pepper Dracula’s American Prime Rib of Beef au Jus Slow roasted to exquisite tenderness and carved to order. Served with crisp green beans with toasted almonds, sugar glazed carrots, and a baked potato Dr Frankenstein’s Grilled Pork Chop with Pineapple Rum Glaze Presented with roasted baby fennel, baby carrots and garlic buttermilk mashed potatoes Adams Family Recipe of Eggplant Cannelloni Parmigiano Marinara roasted eggplant rolls filled with creamy pesto ricotta cheese, atop a savory mushroom risotto Mahi Mahi with Roasted Corn Salsa and Plantains from Davey Jones Locker Served grilled alongside orange infused black bean rice with fresh corn coulis and cilantro, cherry tomatoes and green beans with toasted almonds Link to comment Share on other sites More sharing options...
Old As Dirt Mom Posted November 15, 2007 #2 Share Posted November 15, 2007 WOW!! Thank you, WeLoveCruising!:) If this isn't an act of kindness, I don't know what is! Thanks for all of the information you've made available to us:) Karin Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 15, 2007 Author #3 Share Posted November 15, 2007 Day Two Starters 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 Beet and Chile Quesadillas (Greenhouse spa cuisine) Oven roasted baby beets with jalapeno and poblano peppers in a flour tortilla Caribbean Corn Chowder A rich soup with a spicy kick, topped with roasted pimentos Famous Italian Wedding Soup Hearty broth rich with colorful vegetables, tender pasta and tiny meatballs Chilled Raspberry Soup Refreshing and creamy smooth, topped with almond macaroon crumbles California Gourmet Greens (Greenhouse spa cuisine) Topped with creamy goat cheese, toasted pecans, cherry tomatoes, and fresh orange segments Mushroom Ravioli (May also be ordered as an entrée) Plump and savory ravioli in a garlic cream sauce with a forest mushroom tomato ragout Entrees Santa Fe Salad Lime-marinated turkey, fresh corn, black beans, cheese, tortilla strips, tomato and mixed lettuces with a spicy peanut cilantro vinaigrette Rum Glazed Perch Filet Topped with grilled pineapple and served with asparagus spears, steamed cauliflower and Caribbean rice pilaf scented with cumin and thyme Caribbean “Jerk” Style Chicken Breast (Greenhouse spa cuisine) Island spiced and served with seasoned three bean ragout and golden grilled pineapple spears and leeks with pearl onions Braised Lamb Shanks In a rich flavorful red wine sauce with stewed root vegetables and mashed potatoes Leek and Broccoli Quiche Delicate tasting yet hearty, served with curry lentil and orzo salad, grilled tomato, and sautéed spinach Black Pepper Crusted New York Sirloin Steak Grilled with a full bodied red wine shallot sauce, golden grilled yellow and green zucchini, leeks with pearl onions and creamy twice baked potatoes Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 15, 2007 Author #4 Share Posted November 15, 2007 Day Three – Captain’s Welcome Dinner – Formal Night Starters Jumbo Shrimp Cocktail (Greenhouse Spa cuisine) Plump chilled shrimp with a lime and tomato confit cocktail sauce Caribbean Fish Cakes Moist and tender, flavored with capers, fried leeks, jalapenos and bell pepper and served with a smoky chipotle lime sauce Fettuccine Frutti Di Mare (Can also be ordered as an entrée) Plump scallops, shrimp, clams, and mussels tossed in a whipped brandy cream with chopped Italian parsley Jamaican Chicken and Callaloo Soup (Greenhouse Spa cuisine) Shredded chicken breast and butternut squash, callaloo greens, garlic and thyme, combined in a flavorful chicken broth and topped with toasted coconut Chilled Mango Gazpacho Our Master Chef’s version of a chilled classic Salad of Arugula and Frisee With William Pear and key lime and passion fruit vinaigrette Melange of Tropical Fruit With an intriguing cilantro balsamic maple reduction Cream of Four Mushroom Soup A rich blend of oyster, ****ake, button, and enoki mushrooms, topped with a crunchy carrot fritter Entrees Seared Beef Salad Seasoned skirt steak, thinly sliced, served with avocados, tomato and mixed greens topped with wasabi vinaigrette Oven Roasted New Zealand Rack of Lamb Rubbed with Dijon mustard and fragrant garlic herb crumbs. Served with a full flavored Pinot Noir sauce, minted virgin olive oil, ratatouille, asparagus, and garlic potato gratin Steamed Alaskan Crab Legs In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and boiled new potatoes. Graved Salmon glazed with Maple Syrup With shredded green apple, served a top of a light creamy savoy cabbage and boiled potatoes Filet of Beef Wellington Mouthwatering tenderloin of beef topped with a duxelles of duck liver and mushroomsw, wrapped in a puff pastry . Served on a mirror of Madeira sauce with duchesse potatoes and a medley of green asparagus and Chinese pea pods Couscous Florentine (Greenhouse Spa cuisine) Couscous and spinach, served with a grilled vegetable kebab accompanied by a dill flavored nonfat sour cream sauce Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 15, 2007 Author #5 Share Posted November 15, 2007 LOL I think its really funny that this program asterisked-out a type of mushroom in the four mushroon soup. It is Sh*take :) Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 15, 2007 Author #6 Share Posted November 15, 2007 Day Four Starters Seasonal Fruit Kabobs (Greenhouse Spa Cuisine) Skewered chunks of pineapple, melon, strawberry, apple, and papaya served with a chilled mango lassi sauce Trio of Salmon with Pearls of the Ocean A selective tasting of delicately hot smoked salmon, pickled salmon and gravlox, and a salmon caviar garnish Escargot in Red Wine Ragout Escargot simmered with shallot, garlic, red wine enhanced with a touch of cream and served beneath a puff pastry pillow Rigatoni with Roasted Garlic (May also be ordered as an entrée) Tossed with a hearty mix of ripe tomatoes, shallots, olive oil, chopped parsley, capers, broccoli and mushrooms, finished with a light Parmigiano Reggiano cream Chilled Green Pea and Mint Soup (Greenhouse Spa Cuisine) Cool, smooth soup of fresh peas blended with sautéed shallots, vegetable stock and mint, garnished with chives Manhattan Clam Chowder Topped with oyster crackers Dos Frijoles Spicy, full bodied two bean soup with a zesty twist of orange Salad Caprese Overlapping slices of sun warmed tomatoes, crisp red onions and fresh buffalo mozzarella, drizzled with extra virgin olive oil and placed on a bed of buttery lettuce Entrees Seared Ling Cod Filet with Caribbean Vegetable Salsa A delicate fish hand rubbed with island spices, topped with fried yam gaufrettes and presented with Caribbean vegetable salsa, corn medley, and a pesto risotto Mediterranean Chopped Salad (Greenhouse Spa Cuisine) A mosaic of romaine lettuce, feta cheese, kalamata olives, sun dried tomoatoes and cucumber topped with grilled rosemary / lemon chicken breakst and balsamic Dijon dressing 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 noodle American Prime Rib of Beef Au Jus Slow roasted to exquisite tenderness and carved to order. Served with a vegetable medley, asparagus, and baked potato Braised Osso Buco An Italian favorite, meltingly tender veal shank slow simmered in white wine and fresh tomato sauce with a zipply lemon garlic finish. Served on a creamy mushroom risotto and roasted green peppers Grilled Polenta and Eggplant Napoleon A hearty stack of marinara roasted eggplant slices and grilled cilantro polenta, nestled on a savory black bean ratatouille Link to comment Share on other sites More sharing options...
Rare Roz Posted November 15, 2007 #7 Share Posted November 15, 2007 I also got a kick out of the ****ake mushrooms. :D Makes it look like we're a bunch of giggling grade school children viewing a nude in an art museum for the first time. Roz Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 15, 2007 Author #8 Share Posted November 15, 2007 Day Five – What’s Left of the Old Dutch Night Starters Layered Fruit Tier (Greenhouse Spa Cuisine) A blossom of ripe mango, pineapple and strawberry slices surrounding cottage cheese, with raspberries and mango yogurt on the side Antilles Shrimp Cocktail A ripe cantaloupe filled with island baby shrimps and chunks of glistening fruits in a brandy cocktail sauce Mushroom Vol au Vent An earthy ragout of mushrooms with scallions, white wine, crème fraiche and a hint of cumin, spooned into a crisp puff pastry sheet Baked Macaroni with Ham and Cheese (May also be ordered as an entrée) Layers of pasta, Gruyere cheese and savory ham topped with Parmesan cheese sauce and baked until bubbling and golden brown. Served with garlic French bread. Chilled Three Berry Minestrone A bright blend of strawberries, blueberries, and raspberries, topped with tangy lime sorbet Dutch Pea Soup with Smoked Pork Meat Flavored according to tradition, with carrots, leeks, potato, and celery leaves. Enriched with a hearty helping of smoked ham and sausage. Shrimp and Chicken Gumbo (Greenhouse Spa Cuisine) A thickened stew of chicken, shrimp, and sausage, with bell peppers, tomato, okra, celery, onions, herbs and jalapeno Julienne of Herring Salad Thinly sliced herring served nicoise style on a bed of crisp lettuce with beets, potatoes, hard boiled egg, and crisp onion rings. Topped with a light sour cream mustard dressing Entrees Oriental Chicken Salad (Can also be ordered as entrée) Sliced chicken breast, rice noodles, lettuce, green onion, almonds, crisp wontons, bean sprouts, oranges, and sesame seeds. Tossed in our special Chinese plum dressing. Lekkerbekjes Cod Fish Deep fried until golden and crispy, broccoli florets, served with French Fries and tartar sauce Nasi Goreng Indonesian fried rice feast with juicy pork sauté, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelette. Served with pickled cucumber, crisp prawn crackers and fried banana Traditional Roast Turkey Golden roasted and juicy, complete with harvest time apple pecan stuffing, giblet gravy, zingy cranberry sauce, Brussels sprouts, carrots, and mashed potatoes Dutch Favorite – Brisket of Beef with Hodge Podge Slowly simmered beef in a deeply rich butter sauce with peak flavor root vegetables. Served on a hodge podge of carrots, onions,and potatoes. Channa Masala Home style stew of chickpeas cooked in garlic, onions, ginger, and tomatoes, cumin and a Trinidadian curry blend. Served with roti blend Link to comment Share on other sites More sharing options...
mamaofami Posted November 15, 2007 #9 Share Posted November 15, 2007 Sitting here reading over this menu and wondering how in the world I can ever make a choice. I could probably make a meal of two or three starters and skip the rest. On the other hand, everything looks mouth watering good. Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 15, 2007 Author #10 Share Posted November 15, 2007 Day Six – Formal Night Starters Fruit Palette of Honeydew Melon, Pineapple and Orange Slices (Greenhouse Spa Cuisine) Tapped with cottage cheese and sprinkled with cinnamon Golden Baked Brie in Phyllo Dough Served with a spiced apple cranberry compote Dialogue of Alaskan Salmon Tartare with Avocado Cold smoked, pickled, and chipotle hot smoked salmon with lime avocado and tomato salsa Tagliatelle with Roasted Chicken and Sun Dried Tomato (May be ordered as an entrée on request) Tossed in olive oil and lemon cream Oxtail en Croute Classic slow simmered soup, served in crusty pastry dough Lobster Bisque Silky smooth shellfish soup heightened with aged Cognac and whipped cream Chilled Sour Cherry Soup (Greenhouse Spa Cuisine) With a mosaic of crème fraiche and fried ginger Master Chef Rudi’s Salad in a Tomato Shell Selected baby greens with enoki mushrooms, julienne peppers and bell pepper confetti, drizzled with mustard Cognac dressing Entrees Avocado Citrus Salad (Greenhouse Spa Cuisine) Sliced avocado and Meyer lemon filets on a bed of mixed lettuces with fresh basil, dressed with a citrus zest and Sherry vinaigrette Sauteed Shrimps Provencal Scented with Mediterranean herbs, garlic and tomato concassee and served with basmati rice and baby vegetables Duck Breast a l’Orange The old time favorite, oven roasted until crisp and served with a Grand Marnier sauce, braised red cabbage, sweet peas, carrot julienne and William potato Apricot Glazed Salmon with Soy, Garlic, and Ginger Splash Served with baby vegetables and saffron scented new potatoes Grilled Lamb Chops with Oregano and Apple Chutney Drizzled with mint oil and served with sautéed cherry tomatoes in pesto and potato gratin Whole Roasted Tenderloin of Beef On an earthy bed of calvados spiked mushroom ragout with assorted baby vegetable mdley, braised onion and horseradish mashed potatoes Wild Mushroom Strudel Selected forest mushrooms, spinach and feta cheese rolled in phyllo dough and baked until crisp and flaky. Served with a Thai red curry sauce Link to comment Share on other sites More sharing options...
richandkathynaplesfl Posted November 15, 2007 #11 Share Posted November 15, 2007 Really...Really fantastic...we're sailing 2/6 and my mouth is already watering. Thanks for taking the time to post. Rich Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 15, 2007 Author #12 Share Posted November 15, 2007 Day Seven Starters Orange and Avocado Carousel Topped with a sunny dressing of lime, cilantro and honey Bay Scallop Cocktail Sweet and succulent poached scallops on a seasoned cucumber salad with a tomato cilantro salsa Chilled Apple Vichyssoise With just a drop of apple brandy, sprinkled with diced Granny Smith apple Chicken Brochettes with Rum and Lime (Greenhouse Spa Cuisine) Marinated with tropical fruits, garlic, and chiles and served with a mango banana rum sauce Meat Tortellini with Sauteed Spinach (may be ordered as a main entrée on request) Hearty stuffed pasta gently tossed in a sauce of basil and Roma tomatoes Cream of Green Asparagus Soup A cup of Verdant springtime, topped with foamy cream and crunchy pesto croutons Chicken and Wild Rice Soup The elegance of wild rice with chunks of chicken in a hearty clear chicken broth Heart of Romaine Lettuce Nicoise (Greenhouse Spa Cousine) Flakes of tuna, crisp green beans, cucumbers, sun ripened tomato, olives, red onion rings and tender diced potato marinated in a fresh oregano vinaigrette Entrees Yucatan Salad (Greenhouse Spa Cuisine) Mesclun mixed greens topped with jicama, orange slices, cilantro, and avocado Seared Cajun Tuna Steak with Plum Tomato Confit Drizzled with basil oil and served with cilantro mashed potatoes and sautéed with leeks and button mushrooms Chicken Breast with Proscuitto, Mozzarella, and Basil Leaves Served San Francisco style with wild rice, balsamic tomato concassee and roasted root vegetables Roasted 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 Slow Roasted Strip Loin of Beef Juicy and flavorful, topped with a knob of garlic butter and served with roasted root vegetables and herb roasted potatoes Vegetarian Chimichanga On Spanish style rice with chayote in chipotle oil and deep fried onion rings Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 15, 2007 Author #13 Share Posted November 15, 2007 Day Eight Starters Citrus Delight with Amaretto (Greenhouse Spa Cuisine) Glistening oranges, pineapple and grapefruit with an autumn-scented cranberry apple vinaigrette Captain’s Antipasto Plate Duck pate, thinly sliced dried bresaola beef, dry-cured coppa pork and paper thin prosciutto served with a Sicilian style roasted vegetable salad Linguine with Scallops and Shrimp (can be ordered as entrée) Tossed in a basil tomato fondue with diced red peppers Mushroom Chorizo Strudel An earthy delight with creamy tart goat cheese and an elegant Madeira sauce Cream of Chicken and Artichoke Soup The glory globes of Salinas paired with tender chicken chucks in a velvety cream Italian Minestrone (Greenhouse Spa Cuisine) A rich beef broth with white beans, vegetables and macaroni, lightly seasoned with oregano and served with Parmesan cheese Chilled Cranberry Soup The tart bog berry lightly sweetened, pureed with yogurt and served chilled with a mint garnish Selected Seasonal Greens A hearty assortment of lettuce topped with smoky grilled red onions, butter-bronzed apples, cherry tomatoes, raisins and toasted walnuts Entrees Fresh Mozzarella and Tomato Salad Red cherry tomatoes with baby mozzarella, served on a lemon dressed bed of arugula with fresh basil and parsley Chicken Cordon Bleu The longtime favorite: a breaded and baked breast of chicken with Gruyere cheese and sliced ham. Served with mushroom medley, green zucchini, and parsley chateau potatoes Orange Glazed Ginger Pork Tenderloin (Greenhouse Spa Cuisine) Served with three grain rice pilaf, zucchini ribbons and turnips Crown of Sole Filled with bay shrimp and vegetable ragout and baked beneath a light sauce mousseline. Served with boiled new potatoes. Caribbean Island Pot Roast Slowly roasted braised beef in a rum raisin and red wine sauce with island root vegetables. Topped with fizzled onions and served with mushroom medley, zucchini, and pineapple mashed yams Vegetarian Jambalaya Creole rice dish with a spectrum of roasted spiced vegetables in a light tomato sauce Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 15, 2007 Author #14 Share Posted November 15, 2007 Day Nine – Farewell Dinner - Formal Starters Calypso Shrimp Cocktail Plump bay shrimp on a bed of gourmet greens and shredded iceberg lettuce, served with a mustard based Calypso sauce Celebration of Fruit Cocktail (Greenhouse Spa Cuisine) A selection of seasonal fruits splashed with crème de cassis and served with a tongue teasing apple foam Escargot Bourguignon Delectable snails marinated in Pernod and Chablis and lightly baked in an herb garlic butter. Served with French bread. Spaghetti Puttanesca (Can be ordered as entrée) Al dente cooked spaghetti tossed in marinara sauce flavored with anchovies, capers, black olives, garlic, and oregano Creamy Carrot Soup Pureed with vegetable broth and infused with roasted garlic, ginger, and nutmeg Mexican Tortilla Soup with Mushrooms Flavorful chicken broth and tomato soup garnished with diced avocado, watercress, chipotle chile and goat cheese Chilled Strawberry Bisque Sweet, cool, and smooth, garnished with a slightly sharp green peppercorn cream Garden Harvest Salad A tangle of frisee, mache, arugula and oak leaf lettuce with a honey pear Brie crostini Entrees The Chef’s Salad Bowl Romaine lettuce topped with smoked ham, Swiss cheese, oven-roasted turkey and casalino salami with hard boiled egg and Thousand island dressing Stuffed Chicken Lemon merited chicken breast stuffed with cream cheese and spinach. Served with caramelized mango, assorted bell peppers, and mashed sweet potatoes Grouper with Sweet Corn and Curry Sauce (Greenhouse Spa Cuisine) Served grilled with apricot studded citrus couscous Slow Roasted Rack of Veal Served with brandy-glazed forest mushrooms, asparagus, caramelized vegetables and pesto mashed potatoes Surf and Turf Petit filet mignon and a lobster tail with herb garlic butter, pilaf rice and surrounded with an array of sautéed 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 Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 15, 2007 Author #15 Share Posted November 15, 2007 Day Ten - Last Night :( Starters Fruit Ceviche (Greenhouse Spa Cuisine) Cantaloupe and mango splashed with rum and marinated in a lime and mint dressing Italian Prosciutto Ham Thinly shaved, air dried ham with a succulent cantaloupe melon fan Pasta Primavera (Can also be ordered as an entrée) Al dente pasta with peak season vegetables and pesto sauce Crisp Thai Vegetable Spring Roll On a brightly seasoned rice noodle salad with a sweet chili sauce for dipping Bacon Cheddar Cheese Soup A tasty blend of smoky bacon and smooth cheddar, with a bite of dry mustard Grandma’s Chicken Noodle Soup Restorative, well seasoned chicken broth with crisp garden vegetables and tender vermicelli noodles Chilled Watermelon Gazpacho (Greenhouse Spa Cuisine) Delicately diced watermelon swirled in a lemon sorbet and topped with lime leaves The Greek Salad Crisp chopped romaine showered with feta cheese, tender artichoke, kalamata olives, sun ripened tomato, red onion, and cucumber Entrees Barbeque Chicken Salad Avocado, tomato, grilled corn, beans, cucumber, and romaine all tossed with our Barbeque ranch dressing, topped with lots of crispy fried onion strings for crunch Herb Rubbed Prime Rib of Beef Brushed with Pommery mustard and served with a Merlot reduction, vegetable medley and Jackson potato served whipped in its shell Coconut Crusted Scallops Golden fried and served with pineapple jalapeno marmalade, stir fried vegetables and horseradish potato rosti Parmesan Crusted Chicken Breast With a sweetly mellow honey Dijon mustard sauce, basil scented mashed potatoes and sugar peas Maple Roasted Pork Tenderloin (Greenhouse Spa Cuisine) Served sliced with potato parsnip puree Baked Tofu with Ginger Folded into a seasoned tomato yogurt sauce with stir friend sugar snap peas, carrots, green beans and corn. Accompanied by steamed white rice Link to comment Share on other sites More sharing options...
HappyNow Posted November 16, 2007 #16 Share Posted November 16, 2007 Thank you so much! What fun it was to look over the menu's, I even practiced ordering. It was a little sad when no one came with the food :o Four weeks from tomorrow we leave on the Noordam, can't wait. Thanks again for all your hard work. O'B Link to comment Share on other sites More sharing options...
JDOUGLEJ Posted November 16, 2007 #17 Share Posted November 16, 2007 THANK YOU, THANK YOU, THANK YOU!!!!!!!!!!!!!! Now I am in a bigger hurry to board the Noordam. Can't wait to sample every thing possible. When on a 7 day cruise I will gain 7-8 lbs. even though I walk at least 3 miles on the treadmill with 3-4 degree incline every day at about 4 mph. You don't think I eat too much do you? I can already see an easy 10-12 pounds on this cruise, and I can hardly wait. THANK YOU AGAIN!:p :p :p Link to comment Share on other sites More sharing options...
skibee Posted November 16, 2007 #18 Share Posted November 16, 2007 Thank you so much WeLoveCruising for taking the time to post the menus. We leave on the Noordam Dec 1 and we are so looking forward to a vacation. We sailed on the Noordam last November but I don't remember the menu being so varied and fantastic...hope you have another cruise coming up soon!!! Mary Lou Link to comment Share on other sites More sharing options...
HockeyWinger Posted November 16, 2007 #19 Share Posted November 16, 2007 Wow - thank you so much for posting this information. I'm going on my first cruise in May, and your post has made me that much more excited! I plan to eat seafood at every opportunity. Link to comment Share on other sites More sharing options...
BILLP1 Posted November 16, 2007 #20 Share Posted November 16, 2007 Thanks, Much, Much nicer choice then our recrnt Celebrity cruise. After that cruise we were almost ready to cancel our First HAL cruise . This gives us hope for some decent food... Link to comment Share on other sites More sharing options...
WeLoveCruising Posted November 16, 2007 Author #21 Share Posted November 16, 2007 Each evening's dessert menu has three "pastry" type desserts, one "flambe" type dessert, one sugar free dessert, and one ice cream sundae type dessert. Here are the desserts from our menus (the ten nights are all mixed up because I didnt keep the menus together). In addition to these below, each night also had assorted ice cream, sorbet, and frozen yogurt, as well as fresh fruit and a cheese plate. One Master Chef Rudi's Double Strawberry Cheesecake Chocolate Souffle Frozen Cappaccino Bombe No Sugar Almond Fruit Cake Hot Fudge Sundae Crepes Suzette Two Creamy Coconut Pie The Alize Cake Wild Berry and Bread and Butter Pudding (aweseome) No Sugar Cheesecake Butterscotch Sundae Bananas Foster Three Tower of Brandy Snaps with pastry cream Tiramisu Strawberry Rhubarb Crisp No Sugar Viennese Apple Struedel Tropical Fruit Sundae Pineapple Flambe Four Berries of the Forest Crisp Double Fudge Avalanche Cake Jamaican Calypso Mud Pie No Sugar Apple Tart Pear Belle Hellene Sundae Peach Melba Flambe Five Queen Elizabeth Cake Chocolate Almond Opera Cake Caribbean Rum Souffle No Sugar Sherry Triffle Pineapple Sundae Peach Flambe Six Chocolate Croquant Prailine Master Chef Toque Chocolate Mousse Grand Mariner Souffle No Sugar Strawberry Sensation Chef's Sundae Crepe Suzette Seven Apple Cranberry Cobbler Warm Chocolate Pudding Grand Mariner Creme Brulee No Sugar Strawberry Shortcake Strawberry Sundae Bananas Foster Eight Viennese Apple Strudel Pumpkin Pie Coconut Panna Cotta No Sugar Black Forest Cake Mango Sundae Nine Baked Alaska Chocolate Merlot Torte Mango Coconut Banana Strudel No Sugar Baked Alaska Triple Chocolate Sundae Peach Melba Flambe Ten Peach Berry Pie Floating Island Chocolate Mousze Cake Banana Sundae Link to comment Share on other sites More sharing options...
gardener Posted November 16, 2007 #22 Share Posted November 16, 2007 wow what great sounding food, the trouble is, I WANT ONE OF EVERYTHING!!! Link to comment Share on other sites More sharing options...
FreeStyleNCL Posted November 16, 2007 #23 Share Posted November 16, 2007 wow what great sounding food, the trouble is, I WANT ONE OF EVERYTHING!!! I wish that was possible as well ;) I'm going on a Noordam on Jan 16th out of NYC! looking forward to it! last time i was on Norwegian, i gained 6lbs by the end of the cruise! I imagine i'll be 10lbs heavier by the end of this one lol Link to comment Share on other sites More sharing options...
sail7seas Posted November 16, 2007 #24 Share Posted November 16, 2007 Hope you have a great cruise. Noordam is a gorgeous ship with a fabulous crew! Link to comment Share on other sites More sharing options...
ittibit Posted November 16, 2007 #25 Share Posted November 16, 2007 Thank you soooooo much!!! It makes me that much more excited to read all the menus!!! Awesome! Great to read the reviews. Thanks for all your efforts. Link to comment Share on other sites More sharing options...
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