bigwuhead Posted November 27, 2007 #1 Share Posted November 27, 2007 Hi Everyone, I'll be traveling on the Zuiderdam 12/29 Holiday/New Year's cruise. I have previously traveled the Zaandam for the Holiday/New Year's but i understand there are some differences and things have changed. Anyone who can help me, i'd greatly appreciate it. I did search the boards but can't find everything i'm looking for... 1. Laundry: for a 7 day cruise what is the price for unlimited as opposed to per bag? 2. Internet: Is there internet minute packages? What is the deal. 3. Movie Theatre: Is there one on this ship?? 4. Lastly... I'll be cruising with lots of famiy (40+ of us) and it will be my Boyfriend's first cruise. My last cruise i was just trying to spend quality time with everyone. So...what should I not miss???? Thanks so much! I'll be sure to post lengthy reviews, as I love reading everyone elses! We have a Verandah room, and are doing PR, St. Thomas, Grand Turk and Hal's Cay! Cristina:o Link to comment Share on other sites More sharing options...
Oceanwench Posted November 27, 2007 #2 Share Posted November 27, 2007 Go to the piano bar, especially on sing-along nights. Link to comment Share on other sites More sharing options...
maxout Posted November 27, 2007 #3 Share Posted November 27, 2007 Internet charges: On HAL there's a $3.95 set-up charge. Then you have a choice of: $0.75 per minute or $55.00 for 100 minutes plan or $100 for 250 minutes plan If you purchase a plan on the first day you will get a bonus of 10 or 20 minutes, depending on the plan chosen. Theatre: There is no Wajang Theater like on the Zaandam, but there is the Queen's Lounge/Culinary Arts Center that is used to show movies but it is really not designed for that purpose (no sloped seating) and IMO, a poor substitute. Link to comment Share on other sites More sharing options...
jtl513 Posted November 27, 2007 #4 Share Posted November 27, 2007 2. Maxout gave rates. Same rates for ship's computers or your laptop. Dial-up available in every cabin at about 28 Kbps. Wi-fi or ship's computers will give you about 50 Kbps. 3. Movies are shown in The Queen' Lounge & Culinary Arts Center. The schedule will vary depending on whether it is a sea or port day, and what other activities are scheduled for that lounge. :) Link to comment Share on other sites More sharing options...
MercedMike Posted November 28, 2007 #5 Share Posted November 28, 2007 With your family along,why not share a cabana on HMC? OR if there are more than 12 of you, how about the GRAND CABANA? Check out http://www.elite.net/~thehalls/cabana.html for a look at the luxurious life!;) Have a GREAT cruise! Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted November 28, 2007 #6 Share Posted November 28, 2007 Have a great time on the Zuiderdam. We went on a cruise this past Feb., and had a wonderful time. Here's some more pics from our own Ziggy. :) http://travel.webshots.com/album/189722811NLsOzD http://www.webshots.com/search?query=ziggy+hmc&new=1&source=chromeheader Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted November 28, 2007 #7 Share Posted November 28, 2007 Here's the dinner menu from our cruise on the Z. 7-Day 2007 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 and Mangoes 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 Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted November 28, 2007 #8 Share Posted November 28, 2007 Here's the lunch menu... 7-day Zuiderdam Caribbean Lunch Cycle Day 1-Closed Day 2 I’m missing the lunch menu for day 2 DESSERT Old Fashioned Apple Pie Cinnamon-scented apples and raisins nestled in a flaky crust, served with vanilla ice cream and whipped cream Praline Mousse Cake Moist and tender genoise sponge cake layered with a hazelnut praline mousse Chocolate Profiteroles The classical French favorite. Feather-light cream puffs filled with velvety chocolate custard. NO SUGAR ADDED DESSERTS Butterscotch Pudding Creamy smooth pudding with the flavor of brown sugar, sprinkled with crisp pistachio nuts ICE CREAMS, SHERBET AND FROZEN YOGURT Vanilla or Chocolate Chip Ice Cream No sugar Added Vanilla Ice Cream Pineapple Sherbet Low Fat Frozen Strawberry Yogurt Caribbean Pineapple Sundae A mound of coconut ice cream dripping with slow-simmered pineapple rum compote. Garnished with whipped cream and chopped nuts BEVERAGES Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas Iced Tea or Milk Day 3 FRESHLY BAKED BREAD Sour Dough Rolls-Three Seed Bread STARTERS & SOUP Honeydew Melon and Papaya Basted with a zingy ginger syrup Boston Bibb Lettuce Supple, sweet lettuce with roasted tomato and bright bell peppers Your choice of dressing: House Italian, Thousand Island, Blue Cheese and fat free Ranch Smoked Salmon Tartare With a wasabi crème fraiche and pleasantly pickled red onions Seafood Spring Roll Delicate seafood filling in a crisp-fried wrapper, with a sweet-and-spicy red chili sauce for dipping Black Bean Soup with Mango Salsa Hearty Caribbean soup simmered with garlic and cumin. Topped with tangy mango salsa Chilled Raspberry Soup Sweet, cool and smooth, with a bite of fresh mint ENTREES Salade Nicoise with Grilled Salmon Flakey salmon atop lightly dressed greens, surrounded with tender green beans, steamed sliced potatoes, crisp cucumber, fresh tomato, onion and briny olives, drizzled with a rosy vinaigrette The New York Style Pastrami Sandwich A heap of paper-thin josher-style pastrami on golden toasted caraway seed rye bread, served with crunchy potato chips The Classic All American Burger Hand-formed, sizzle-grilled beef burger on a sesame bun with all your favorite condiments and fresh-made French fries. Sautéed mushrooms, cheddar cheese, bacon and sautéed onion on request Traditional Fish and Chips Firm-fleshed Atlantic cod fillet dipped in a bubbling beer batter, crispy golden fried and served with malt vinegar, tangy tartar mayonnaise and hefty steakhouse fries Broiled Chicken Breast ‘Cubana’ Seasoned with cumin and cilantro then juicy grilled, served on spicy fiesta black bean rice with bell peppers and sautéed chayote Pasta Pasta Spaghetti quick-tossed with your choice of piping hot marinara seafood sauce, Alfredo sauce or meat sauce, served with Parmesan shavings and garlic bread Western Omelet A traditional American flat omelet filled with diced smoked country ham, potatoes, inions and red and green bell peppers DESSERTS This is either day 3 or 6 dessert menu-there’s no date on the card Lemon Meringue Pie Liltingly rich lemon custard baked in a crisp, flaky crust and crowned with soft meringue Carrot Cake Moist carrot-flecked cake studded with raisins, walnuts and pineapple. Spread with a smooth cream cheese icing Rich Chocolate Custard Cream With Malibu cream NO SUGAR ADDED DESSERTS Chocolate Mousse Feather-light mousse of sugar-free chocolate ICE CREAMS, SHERBET AND FROZEN YOGURT Vanilla or Cookies-and-Cream Ice Cream No Sugar Added Vanilla Ice Cream Coconut Sherbet Low Fat Frozen Vanilla Yogurt Strawberry Sundae A mound of vanilla ice cream topped with fresh ripe strawberry sauce, toasted almonds and whipped cream BEVERAGES Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas, Iced Tead or Milk Day 4 FRESHLEY BAKED BREAD County Italian Roll-Bavarian Farmers Bread STARTERS & SOUPS Sliced Oranges with Watermelon Salsa Sun-golden citrus with a sweetly sour salsa of watermelon, lime, cilantro and jalapeno Romaine Lettuce Spears Garden showcase of rigid romaine, curly red beet and crisp cucumber, with sweet onion and corn confetti Your choice of dressing: Italian, Thousand Island, Blue Cheese or fat free Ranch Sliced Roasted Teriyaki Turkey Tender Moist and savory white meat turkey, with bright, crisp snow peas and crunchy jicama salad Provencale Vegetable Tart From the garden harvest, served with ripe tomato and salad greens drizzled with a rustic-flavored tomato-basil vinaigrette Butternut Squash and Apple Soup Golden as the harvest moon, with an apple cider accent Bahama Banana Creamy chilled banana soup sprinkled with amber Caribbean rum ENTREES Beverly Hills Cobb Salad Chopped iceberg lettuce, bacon crumbles, diced chicken breast, avocado and hard-cooked egg, with Blue Cheese and Thousand Island dressings The Classic Reuben Sandwich Rosy-hued corned beef paired with briny sauerkraut and Thousand Island dressing, served on dark Russian rye with French fries and a dill pickle Cheddar Burger with Chipotle Sauce Hand-formed, sizzle-grilled beef patty topped with melted Cheddar and smoky jalapeno sauce, served with yellow and red tomato slices and French fries Chili-Crusted Catfish Partnered with a cooling tropical fruit salsa atop toasty almond pilaf rice. Served with plantain and cumin-scented carrots Master Chef’s Favorite Slow Braised Short Ribs Simmered in a delicate red wine sauce with dried cherries and served with home-style mashed potatoes and root vegetables Pasta Pasta Spinach linguini quick-tossed with your choice of carbonara sauce, meat sauce or sun-dried tomato pesto sauce, served with Parmesan shavings and garlic bread Country Quiche A mixture of diced ham, zucchini, onions, garlic and Gruyere cheese baked with seasoned egg custard and served with green salad DESSERTS Blueberry Pie Caramelized peaches and berries bakes in a crisp, sweet crust, served with vanilla ice cream and whipped cream (I don’t know why this is called “blueberry” pie when it says it contains peaches-so it’s one or the other, I just don’t know which) Floating Island Soft meringue on vanilla crème anglaise caramel sauce and tossed almond Chocolate Mousse Cake Rich chocolate sponge cake layered with a rum-flavored chocolate mousse, garnished with marinated fresh strawberries NO SUGAR ADDED DESSERTS Cherry Strudel Ruby-hued fruit between paper-thin sheets of flaky phyllo pastry ICE CREAMS, SHERBET AND FROZEN YOGURT Vanilla or Praline No sugar Added Vanilla Ice Cream Rainbow Sherbet Low Fat Frozen Peach Yogurt Banana Sundae A mound of vanilla ice cream blanketed with sliced bananas, caramel sauce, chopped nuts and whipped cream BEVERAGES Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas, Iced Tea or Milk DAY 5-Closed DAY 6 FRESH BAKED BREADS Multigrain Whole Wheat – French Baguette Roll STARTERS & SOUPS Fresh Orange and Pear Delight Wedges of sweet Asian pear and sliced peach presented in a wedge of honeydew melon, twisted orange, seedless grapes and laced with Frangelico liquor Belgian Endive and Iceberg Lettuce With sweet mandarin segments, sliced avocado and blushing strawbetties Your choice of dressing: House Italian, Thousand Island, Blue Cheese or fat free French Basil Bay Shrimp Cocktail Sweet cold water peeled, de-veined shrimp presented in a silver cup with Dutch brandied cocktail sauce Mushroom Risotto Combined with Parmesan cheese and blackened finely sliced chicken breast accompanied with a tomato concassee sauce Green Chili and Corn Chowder A thickened soup with a kick you back flavor topped with roasted pimentos Chilled Watermelon Soup Garnished with whipped mint foam ENTREES Tabbouleh Salad Combination of bulgur wheat, fresh tomatoes, chipped mint, lemon juice, olive oil and fresh parsley combined and topped with warmed sliced tandoori chicken breast Spicy Santa Fe Wrap Filled with avocado guacamole, smoked turkey, cheddar cheese, roasted sweet peppers, olives and jalapeno peppers, complemented with Mexican rice salad South of the Border Burger Beef Patty topped with chili, cheddar and chopped onion on a toasted onion bun, with salsa and nacho chips Cold Water Rainbow Trout Filet Quickly seared and served with dill cucumber sour cream sauce and sesame flavored bok choy with buttered potatoes Braised Swiss Steak Braised in a rich red wine shallot sauce and served with mashed potatoes and turned root vegetables Pasta Pasta-Tagliatelle with Gorgonzola Tagliatelle tossed in a pungent Gorgonzola sauce or choose from Alfredo or meat sauce Tender Twin Toasted English Muffin with tender beef tips, topped with poached eggs, Madeira sauce and a teaspoon of hollandaise DESSERTS This is either day 3 or day 6 dessert menu Pecan Bar An all time American favorite served ala mode with a rich vanilla ice cream Duo of Chocolate Mousse Marriage of white and dark chocolates whipped into a mousse in a pool of raspberry sauce Warm Mocha Pound Cake With mango compote and vanilla ice cream NO SUGAR ADDED DESSERTS Vanilla Egg Custard Served with sugar free chocolate sauce ICE CREAMS, SHERBET AND FROZEN YOGURT Vanilla or Chocolate Chip Cookie Dough Ice Cream No sugar Added Vanilla Ice Cream Mango Sherbet Low Fat Frozen Strawberry Yogurt Chocolate Sundae A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds BEVERAGES Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas, Iced Tea or Milk DAY 7-Closed Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted November 28, 2007 #9 Share Posted November 28, 2007 Here's the room service menu. If there's anything you want, write it on the card. Hubby loves Eggs Benedict, so I wrote this on the card. All but one morning they arrived. The morning they didn't, the person who delivered the breakfast told us it was too early to get EB. That morning, I think we were in St. Thomas, we had it delivered around 7:00. Normally we had the food delivered around 8:00. Also, you have to be very specific with what you want. If you want toast and butter, you have to mark the space for butter. Zuiderdam Room Service=AVAILABLE 24 HOURS: Smoked Atlantic Salmon - pickled red onion, capers & cream cheese Mesclun Garden Greens - tomato, cucumber, alfalfa sprouts & blue cheese crumbles Triple Decker Club Sandwich - sliced turkey, ham, bacon, tomato & lettuce served on toated bread of your choice All American Hamburger - broiled 1/4 pound beef patty on a sesame bun with dill pickle & coleslaw - add cheddar or Swiss cheese Open faced Omelet - ham & cheese or vegetables Selection of assorted cheese with crackers Apple tart with whipped cream Chocolate cake with raspberry sauce A plate of chocolate chip cookies with a glass of milk Fruit salad - selected fruits in season AVAILABLE FROM 12 NOON UNTIL 10 PM: Appetizers & Soups: Bay shrimp cocktail with cocktail sauce Smoked Atlantic Salmon French onion soup baked with Gruyere cheese Soup of the day Salads: Mesclun Garden Greens Chef salad - mixed greens, ham, salami, swiss cheese, turkey, hard boiled egg - choice of Italian or blue cheese dressing Caesar salad - tossed with Caesar dressing, croutons & parmesan - add bay shrimp or grilled chicken breast Sandwiches & Burgers: All are served with a choice of potato salad or potato chips Triple decker club sandwich Broiled California chicken breast sandwich on multi=grain bread with avocado & honey mustard sauce Grilled tuna melt - tuna salad & Swiss cheese on rye bread with pickle spear Thai Vegetarian wrap - eggplant, bamboo shoots, bean sprouts & cilantro rolled with rice & grees curry sauce in a tomato tortilla Steak sandwich - sirloin steak on sourdough bread sauteed with onion & bell pepper All American Hamburger Entrees: Seared salmon steak - dill-lime fusion, broccoli florets, carrot batonnet & country mashed potatoes Penne Primavera - tossed in marinara sauce with Italian roasted vegetables - add grilled chicken breast Pizza: margarita (tomato sauce & cheese) Pepperoni Vegetarian (mushroom & bell pepper) Desserts: Apple tart Chocolate cake Creme caramel surrounded in berry compote Fruit jello fruit salad Vanilla ice cream with chocolate sauce Selection of assorted cheese with crackers And remember that you can always order from the dinner menu. Just remember to order within the first half hour from when the dinning room opens. You can select whatever time you want to eat. Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted November 28, 2007 #10 Share Posted November 28, 2007 Our favorite place, besides our balcony, was the Crow's Nest. We could sit for hours just watching the ocean. :) Have a great time! Link to comment Share on other sites More sharing options...
winemistress45 Posted November 28, 2007 #11 Share Posted November 28, 2007 Hi Everyone, I'll be traveling on the Zuiderdam 12/29 Holiday/New Year's cruise. I have previously traveled the Zaandam for the Holiday/New Year's but i understand there are some differences and things have changed. Anyone who can help me, i'd greatly appreciate it. I did search the boards but can't find everything i'm looking for... 1. Laundry: for a 7 day cruise what is the price for unlimited as opposed to per bag? 2. Internet: Is there internet minute packages? What is the deal. 3. Movie Theatre: Is there one on this ship?? 4. Lastly... I'll be cruising with lots of famiy (40+ of us) and it will be my Boyfriend's first cruise. My last cruise i was just trying to spend quality time with everyone. So...what should I not miss???? Thanks so much! I'll be sure to post lengthy reviews, as I love reading everyone elses! We have a Verandah room, and are doing PR, St. Thomas, Grand Turk and Hal's Cay! Cristina:o Hi Cristina. I just got off the Zuiderdam on Saturday. I might be able to answer a few questions for you. First please be aware that you will most likely have lots and lots of kids and crowded conditions on your cruise. At least that is what we experienced over Thanksgiving. So if you want to make reservations for the Pinnacle Grill, you should do this early or even before your cruise. I wish I had saved all of my paperwork on the laundry thing but we got unlimited pressing for $30 for the week. We loved it -- we brought plenty of clothes but they did get wrinkled. They were very prompt...service the same day! There is not a real movie theatre but they did show movies in the Queens Lounge (I think) on our cruise each day with sometimes more than one showing. Free popcorn was provided. My not to be missed on the ship: Thermal Suite at the spa -- even just for the day use. Indonesian Tea (so nicely done and delicious) Bingo (especially the jackpot day - kids and adults are allowed to play and on our cruise the pay off was huge)! A quiet drink in the Pinnacle Grill bar. (even on our busy cruise I never saw more than one or two other people there). 70's night in the Northern Lights Nightclub (this was the first night of our cruise). The on deck 5k walk for the cure (breast cancer). It'd be great if you entire family would do it together -- it happens on the second sea day and its a $15 fee and you get a really nice t-shirt to wear and a pink bracelet. Other suggestions: Bring your ipod and DJ drew will play some of your favorite tunes in the Northern Lights nightclub. Margaritaville on Grand Turk is actually pretty fun and would be easy for your group of 40 to do together. St. Thomas -- stop at Glady's Cafe if you are there for lunch or breakfast -- truly a fun spot and great food. St. Thomas -- shop til you drop! HMC - a cabana is great but if its booked, the clam shells were just fine too. Take some buns from the bbq and feed the fish in the cove -- what a fun treat that was...about 100 fish swarm you while you are standing right there in the crystal clear turquoise water! Don't forget to bring some decorations for your cabins to ring in the new year in style! Link to comment Share on other sites More sharing options...
bigwuhead Posted November 28, 2007 Author #12 Share Posted November 28, 2007 Thanks so much everyone, especially Twinkle for the menu's which i'm going to pass on to everyone else so they can start salivating. We fly to FLL a month from today and cruise a month from tomorrow! Keep the suggestions and ideas coming!!! :) Cristina Link to comment Share on other sites More sharing options...
seashell Posted November 28, 2007 #13 Share Posted November 28, 2007 on the last day or two they offer extra minutes for a like $10. You have to already have a plan but if you are close to the end of your minutes it's a big help. something no one mentions is the pools. the main pool fills up early and it's hard to get a chair. The back pool always has room and that's usually where they do the games. the band is back there some too. It can be windier back there but it's more lively. That's also where they do the sail away party. The main pool has a dome for bad weather and Alaska. if you like live music there are different groups playing several times a day. like strings, big band, piano. just look in the daily paper and they will list times and places. have a fun cruise. michelle Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted November 29, 2007 #14 Share Posted November 29, 2007 Thanks so much everyone, especially Twinkle for the menu's which i'm going to pass on to everyone else so they can start salivating. We fly to FLL a month from today and cruise a month from tomorrow! Keep the suggestions and ideas coming!!! :) Cristina Have a wonderful time! :) Link to comment Share on other sites More sharing options...
Jax6S Posted December 6, 2007 #15 Share Posted December 6, 2007 Hi Cristina.Indonesian Tea (so nicely done and delicious) I'm Indonesian and I don't even know what "Indonesian Tea" is. Is it an event or the actual tea beverage? It will be interesting to find out. :) Link to comment Share on other sites More sharing options...
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