Ryndam's Menu's for 23 day cruise

[Krazy Kruizers]

A few of you might enjoy reading our menus from our cruise.

[Krazy Kruizers]

1st Night - Don’t have the menu as it wasn’t in our cabin.

 

2nd night

 

Starters:

Jumbo Shrimp Cocktail (plump chilled shrimp with a zingy American cocktail sauce)

Veracruz Fish Cakes (moist and tender, flavored with capers, fried leeks, jalapeno and bell peppers and served with a smoky chipotle lime sauce)

Fettuccine Frutti Di Mare (may also be ordered as a main entrée upon request) (plump scallops, shrimps, clams and mussels tossed in a lightly whipped lobster brandy cream with chopped Italian parsley)

Chicken Callaloo Soup (shredded chicken breast with butternut squash, callaloo leaves, garlic and thyme, combined in a flavorful chicken broth and topped with toasted coconut)

Cream of Four Mushroom (a rich bland of oyster, ****ake, button and enoki muchrooms, topped with a crunchy carrot fritter)

Chilled Mango Gazpacho (our master chef‘s unique and incomparably refreshing version of a classic gazpacho)

Salad of Arugula and Frisee (with William pear and key lime / passion fruit vinaigrette

 

Entrees:

Seared Beef Tataki Salad (seared strip loin served rare with avocado, tomato and mixed greens tossed with wasabi vinaigrette)

Rum-Glazed Sea Bream Fillet (topped with grilled pineapple and served with buttered asparagus spears, steamed cauliflower and Caribbean rice pilaf scented with cumin and thyme)

Couscous Florentine ( Couscous and spinach served with a grilled vegetable kebab accompanied by a dill-flavored nonfat sour cream sauce)

Blackened Swordfish (rubbed with creole spices and seared, served with grill polenta sticks and zucchini and bell pepper ragout)

Surf and Turf (petit filet mignon and a lobster tail with herb garlic butter on a porcini risotto cake surrounded with an array of sautéed vegetables)

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, buttered asparagus and garlic potato gratin)

 

Chef Rudi’s Recommendations:

Melange of Tropical Fruit (with an intriguing cilantro balsamic maple reduction)

Cream of Four Mushroom

Salad of Arugula and Frisee

Oven Roasted New Zealand Rack of Lamb

 

Desserts:

Master Chef Rudi’s Double Strawberry Cheesecake (a luscious blend of low fat cream cheese, fresh eggs and sugar, served on a shimmery fresh strawberry sauce)

Chocolate Souffle (satiny French chocolate lightened with egg white foam and baked to lofty heights, served with Jamaican rum sauce)

Frozen Cappuccino Bombe (for sophisticates only, a coffee flavored ice cream coated in bittersweet chocolate)

No Sugar Added Dessert - Almond Fruit Cake (a moist almond butter cake layered with cherries and Frangelico whipped cream)

Ice Cream - Vanilla, Coffee, Low fat Chocolate Frozen Yogurt

Sorbet - Raspberry

No Sugar Added Ice Cream - Fudge Tracks

Hot Chocolate Fudge Sundae ( a mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds)

Flambe Crepes Suzette (crepes smothered in a warm orange caramel sauce with Grand Marnier)

Sliced Fresh Fruit

Assorted Cheese Plate

 

Available Daily (This I won’t repeat every day as it never changes): French Onion “Les Halles” (a Parisian classic of golden simmered onions topped with melted gruyere cheese); Classical Caesar Salad (hand-cut hearts of crisp romaine tossed with our very own Caesar dressing, grated Parmesan cheese, garlic croutons and anchovies); Wild Alaskan CoHo Salmon (grilled and basted with fresh lemon served with roasted vegetables and steamed rice); Perfectly Grilled Breast of Chicken (a lightly seasoned boneless breast with red skin potatoes, steamed broccoli and carrots); New York Steak (an 8 ounce New York steak aged to perfection, accompanied by sautéed mushrooms, fresh green beans and garlic spiked mashed potatoes)

 

3rd night - This was the Thanksgiving meal that I posted on my “Live” thread.

[Krazy Kruizers]

4th night

 

Starters:

Layered Fruit Tier (a blossom of ripe mango, pineapple and strawberry slices surrounding fruited cottage, with raspberries and mango yogurt sauce on the side)

Mushroom Vol au Vent (an earthly ragout of mushrooms with scallions, white wine, crème frache and a hint of cumin, spooned into a crisp puff pastry shell)

Baked Macaroni with Ham and Cheese (can be an entrée) (layers of silken pasta, gruyere cheese and savory ham topped with Parmesan cheese sauce and baked until bubbling and golden, served with garlic French bread) Yucatan Style Shrimp and Chicken Gumbo (chicken, chicken sausage and shrimp in a millet-thickened stew with bell peppers, tomato, okra, celery, onions, herbs and jalapeno)

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)

Chilled Three Berry ‘Ministrone’ (a bright blend of strawberries, blueberries and raspberries, topped with tangy lime sorbet)

Herring Salad (shredded herring nicoise-style on a bed of crisp lettuce with beets, potatoes, hard-boiled egg, and crisp rings of onion)

 

Entrees:

Oriental Chicken Salad (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)

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, onion and potatoes)

Mexican Spinach and Black Bean Lasagna (black beans, zucchini, asparagus and mushrooms layered with spinach ricotta filling, noodles and marinara sauce, topped with Asiago cheese)

Nasi Goreng Rijsttafel (Indonesian fried rice feast with juicy pork sate, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelet, served with pickled cucumber, crisp prawn crackers and fried banana)

Taco Crusted Chicken Breast (filled with spiced pineapple relish, served with Mexican fried rice and tempura vegetables on tomato dip)

Channa Masala (home-style stew chickpeas cooked with garlic, onions, ginger, tomatoes, cumin and a Trinidadian curry blend, served with roti bread)

 

Chef Rudi’s Recommendations:

Antilles Shrimp Cocktail (a ripe cantaloupe filled with island baby shrimps and chunks of glistering fruits in a brandy cocktail sauce)

Chilled Three Berry ‘Ministrone’

Herring Salad; Taco Crusted Chicken breast

Channa Masala

 

Desserts:

Dutch Apple Pie (a juicy heap of sliced apples and raisins baked in a sweet and buttery crust with a lattice top)

Chocolate Tear Drop (creamy smooth chocolate mousse piped into a delectable dark chocolate shell)

Caribbean Rum Cake (Moist pound cake sprinkled with Meyer’s rum and surrounded with a rich vanilla sauce)

No Sugar Added Dessert - Chocolate Profiteroles (feather light choux pastry filled with chocolate custard)

Ice Cream - Vanilla, Rocky Road; low fat raspberry frozen Yogurt

Sorbet - pineapple

No Sugar Added Ice Cream - Chocolate Chip

Boerenjongens Sundae (a mound of vanilla ice cream covered with a citrus scented brandy sauce and sprinkled with Dutch gin-marinated raisins) Flambe Crepes Georgette (crepes simmered in a rich and creamy caramel sauce with dark rum)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

5th night

 

Starters:

Watermelon Cocktail (basted with a fresh orange mint syrup)

Sweet Tomato and Fresh Mazzarella (drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade)

Beef and Chile Quesadillas (oven roasted baby beets with jalapeno and poblano peppers in a flour tortilla)

Mushroom Ravioli (can be an entrée) (plump and savory ravioli in a garlic cream sauce with a forest mushroom and tomato ragout)

Famous Italian Wedding Soup (hearty broth rich with colorful vegetables, tender pasta and tiny meatballs)

Green Chile and Corn Chowder (a thickened soup with a spicy kick, topped with roasted pimentos)

Chilled Apple “Vichyssoise” (with a kick of apple brandy sprinkled with diced Granny Smith apples)

California Gourmet Greens (topped with creamy herbed goat cheese, toasted pecans, cherry tomatoes and fresh orange segments)

 

Entrees:

Santa Fe Salad (lime marinated turkey, fresh corn, black beans, cheese, tortilla strips, tomato and mixed lettuces with a spicy peanut cilantro vinaigrette)

BBQ Spice Chicken Breast (BBQ spiced and served with seasoned three-bean ragout and golden grilled pineapple spears and leeks with pearl onions) Braised Lamb Shank (in a rich flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes)

Leek and Broccoli Quiche (delicate tasting and yet hearty, served with a curry flavor lentil and orzo salad, grilled tomato and sautéed spinach)

Grilled Island Grouper (served on a bed of wild rice with a dollop of Ancho Chile butter and a wedge of lemon)

Black Pepper Crusted New York Sirloin Steak (grilled as you like it and served with a full bodied red wine shallot sauce, golden grilled yellow and green zucchini, leeks with pearl onions and creamy twice baked potato)

 

Chef Rudi’s Recommendations:

Mushroom Ravioli

Chilled Apple “Vichyssoise”

California Gourmet Greens

Black Pepper Crusted New York Sirloin Steak

 

Desserts:

Berries of the Forest Crisp (compote of fresh sun-ripened strawberries, blueberries, Marionberries and raspberries under a mixed nut streusel, baked golden crisp and topped with vanilla ice cream)

Double Fudge Chocolate Avalanche Cake (fudgy chocolate layer cake with an “over the top” helping of fresh berries and Grand Marnier whipped cream) Tiramisu (lady finger soaked with espresso and Kahlua layered with mascarpone cheese dusted with cacao powder

No Sugar Added Dessert - Apple Tart (granny smith apples gently poached with lemon and cinnamon, baked in a crisp and flaky pastry)

Ice Cream - Vanilla, Pistachio, low fat vanilla frozen yogurt

Sorbet - Raspberry

No Sugar Added Ice Cream - Cookie Dough

Pear Belle Helene Sundae (a mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream)

Peach Flambé (sweetened peaches swirled in a caramel and raspberry sauce with Peachtree liqueur, served with vanilla ice cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

6th night

 

Starters:

Supreme of Fruit Galliano (seasonal fruits gently folded with a spicy Italian anise liquor with just a trace of lime)

Lobster and Shrimp Dip Calypso (lobster chunks, shrimps and chopped spinach baked a few drops of hot mustard based Calypso sauce and served with crisp nacho chips)

Mariners’ Seafood Cocktail (a brimming goblet of fruits de mer, served with lemon and cocktail sauce)

Tortellini with Sun Dried Tomatoes (can be an entrée) (cheese filled tortellini and watercress tossed with a light sun-dried tomato pesto)

California Carrot Soup (a creamy puree of carrots enhanced with orange, ginger and cinnamon)

Lemon Turkey Soup with Spinach and Barley (light and brightly flavored, enriched with celery, carrots, bell pepper and a sprinkling of Parmesan cheese)

Chilled Coconut and Nutmeg Soup (a rich medley of tropical fruit blended with coconut milk and a dash of nutmeg)

Apple, Pear and Cucumber Salad (Marinated in fruit juices and arranged on frisee with dried cherries and a blue cheese crouton)

 

Entrees:

Brazilian Shrimp and Radicchio Salad (lime marinated shrimp on grilled radicchio with sautéed onions, bell peppers, cherry tomatoes and a parsley/cilantro vinaigrette)

Steamed Alaskan King Crab Legs (in an aromatic fish broth with delicate vegetable julienne, served with fresh drawn butter and boiled new potatoes)

Spinach and Goat Cheese Stuffed Chicken Breast (served with smoked corn risotto, oven roasted plum tomato and sesame tossed snow peas); Filet of Beef Wellington (mouthwatering tenderloin of beef topped with a duxelles of duck liver and mushrooms, wrapped in a puff pastry, served on a mirror of Modeira sauce with duchesse potatoes and a medley of green asparagus and Chinese pea pods)

Bean Casserole (garbanzo beans, kidney beans and white beans baked in a rich tomato white wine and fresh herb sauce, served with cornbread)

Basil Crusted Prime Rib of Veal (brushed with Pommery mustard and sprinkled with fresh chopped basil, served with a Merlot and mushroom reduction, sautéed snow peas with pimentos, maple glazed butter squash and a saffron rice timbale)

 

Chef Rudi’s Recommendation:

Mariners’ Seafood Cocktail

Chilled Coconut and Nutmeg Soup

Apple, Pear and Cucumber Salad

Basil Crusted Prime Rib of Veal

 

Deserts:

Key Lime Pie (the real deal, creamy and tartly bracing, in a unique granola crust)

Chocolate and Almond Opera Cake (a classic dessert of a almond meringue cake layered with mocha butter cream and coffee-infused chocolate ganache)

Caribbean Rum Souffle (golden rum-flavored batter lightened with egg white foam and baked to lofty heights, served with vanilla rum sauce)

No Sugar Added Dessert - Individual Baked Alaska (sugar-free ice cream “glacier” under a blanket of meringue with a warm brandy bing cherry sauce)

Ice Cream - Vanilla, cinnamon, low fat vanilla frozen yogurt

Sorbet - Orange

No Sugar Added Ice Cream - Vanilla, Triple Chocolate, low fat frozen raspberry yogurt

Pineapple Sundae (a mound of vanilla ice cream under a chunky fresh pineapple topping, with whipped cream and toasted sliced almonds

Pear William Flambé (sliced pears sautéed in a rich toffee sauce with pear William liqueur, served with vanilla ice cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

7th night

 

Starters:

Orange and Caramelized Pink Grapefruit Cocktail (surrounded by a glistening rum spiked ratatouille of assorted fruits)

Hot Soba Noodles with Shrimp and Shiitaki Mushrooms (sautéed in sesame oil with scallions, spinach, low sodium soy sauce, topped with a fresh slice of plantain);

Tuna Cerviche with Prawn (Sushi grade tuna and jumbo prawn marinated in orange, lime, onion and cumin)

Linguine with Clams and Tomato (can be an entrée) (steamed littlenecks tossed with linguine in a light creamy white wine sauce with diced Roma tomato and basil)

Sweet Potato Soup (a smooth puree enriched with chicken stock, leeks and cream)

Duck and Sausage Gumbo (hearty but not too thick, with onions, celery, bell peppers, scallions and rice)

Chilled Roasted Peach Soup ( like sipping summer, flavored with star anise and citrus);

Cherry Tomato and Fava Bean Salad (tossed with sliced celery, chopped mint and a lemon - olive oil vinaigrette, topped with shaved pecorino)

 

Entrees:

Caesar Salad with Blackened Chicken Breast (crisp romaine lettuce with creamy garlic dressing sprinkled with Parmesan cheese and crunchy croutons, topped with slices of blackened grilled chicken breast)

Silk Snapper with Lime Aioli (quick sautéed in olive oil and topped with diced ripe tomatoes and avocado, drizzled with lime aioli and served with Vichy carrots, steamed broccoli, jasmine raisin rice);

Spice Rubbed Wahoo with Chile Grilled Corn Salsa (grilled cumin seasoned filet served with a grilled corn and tomato salsa, flavored with lime and Anaheim chile served with crisp green beans and roasted parsnips);

Master Chef’s Favorite Slow Braised Short Ribs (simmered in a delicate red wine sauce with diced cherries and served with home style mashed potatoes and root vegetables)

Eggplant and Zucchini Piccata (with Mediterranean flavored roasted peppers and fluffy onion couscous, served with fresh tomato coulis)

South Pacific Style Grilled Lamb Chops (spiced with lime, molasses and hot pepper, then grilled until crusted and tender, served with a garlic mango chutney, green beans and roasted shallots, Vichy carrots and creamy scalloped potatoes)

 

Chef Rudi’s Recommendations:

Tuna Ceviche with Prawn

Chilled Roasted Peach Soup

Cherry Tomato and Fava Bean Salad

South Pacific Style Grilled Lamb Chops

 

Desserts:

Creamy Coconut Pie (a crisp and flaky tart with a creamy coconut macaroon filling)

Mud Pie (coffee ice cream in sweet chocolate crust)

Wild Berries and Bread-and-Butter Pudding (a fluffy egg custard gently baked with soft cubes of buttered bread and paired with a bright array of fresh berries)

No Sugar Added Dessert - Paris Breast (choux ring filled with hazelnut cream with pistachio nuts and fresh strawberries)

Ice Cream: Vanilla, Chocolate Chip; Low fat frozen vanilla yogurt

Sorbet - Mango

No Sugar Added Ice Cream - vanilla, triple chocolate

Butterscotch Sundae (a mound of vanilla ice cream draped in a golden cloak of butterscotch sauce and whipped cream)

Flambe Bananas Foster (sliced bananas sautéed in a brown sugar caramel sauce, served with a rich vanilla sauce and a sprinkling of crème de banana)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

8th night

 

Starters:

Mango and Avocado Carousel (topped with a sunny dressing of lime, cilantro and honey)

Chicken Brochettes with Tequila and Lime (marinated with tropical fruits and, garlic and chilles and served with a mango banana tequila sauce)

Bay Scallops Cocktail (sweet and succulent poached scallops on a seasoned cucumber salad with a tomato cilantro salsa)

Meat Tortellini with Sauteed Spinach (can be an entrée) (hearty stuffed pasta gently tossed in a sauce of basil and Roma tomatoes)

Chicken and Wild Rice Soup (the elegance of wild rice and chunks of chicken in a hearty clear chicken broth)

Cream of Green Asparagus Soup (a cup of verdant springtime, topped with foamy cream and crunchy pesto croutons)

Chilled Raspberry Soup (refreshing and creamy smooth, topped with almond macaroon crumbles)

Heart of Romaine Lettuce Nicoise (crisp green beans, cucumbers, sun ripened tomatoes, olives, red onion rings and tender diced potato marinated in a fresh oregano vinaigrette)

 

Entrees:

Yucatan Salad (mesculun mixed greens topped with jicama, orange slices, cilantro and avocado)

Victoria Perch with Lime Aioli (quick sautéed in olive oil and topped with diced ripe tomatoes and avocado, drizzled with lime aioli and served with cilantro flecked potato mash)

Chicken Breast with Prosciutto, Mozzarella and Basil Leaves (served with San Francisco style wild rice, balsamic tomato concassee)

Veal Medallions with Bourbon Pepper Sauce (lightly grilled and accompanied by a butternut squash risotto)

Vegetarian Chimichanga (on Spanish style rice with chipotle flavored chayote and deep fried onion rings)

Slow Roasted Strip Loin of Beef (juicy and flavorful, topped with a knob of garlic butter and served with herb roasted potatoes

 

Chef Rudi’s Recommendation:

Bay Scallops Cocktail

Chilled Raspberry Soup

Heart of Romaine Lettuce Nicoise

Slow Roasted Strip Loin Steak

 

Desserts:

Apple and Strawberry Cobbler (sweet spiced compote baked under a tender, golden biscuit crust and served with vanilla ice cream)

Warm Chocolate Pudding (capped with sweetened whipped cream and served with chilled vanilla and chocolate sauces)

Grand Marnier Crème Brule (creamy orange liqueur-scented custard with a sheer layer of crispy caramelized sugar)

No Sugar Added Dessert - Strawberry Shortcake (glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit)

ICE CREAM - Vanilla, Butter Pecan, low fat frozen vanilla yogurt

Sorbet - orange

No Sugar Added Ice Cream - Fudge Tracks

Strawberry Sundae (a mound of vanilla ice cream with fresh strawberry topping, whipped cream and nutty praline crunch)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

9th night

 

Starters:

Seasonal Fruit Kebab (skewered chunks of pineapple, melon, strawberry, apple and papaya served with a chilled mango lassi sauce)

Trio of Salmon (with jumbo prawn and pearls of the ocean)

Escargots in Red Wine Ragout (escargots simmered with shallot, garlic, and red wine enhanced with a touch of cream and served beneath a puff pastry pillow);

Tigatoni with Roasted Garlic (can be an entrée) (tossed with a hearty mix of ripe tomato, shallots, olive oil, chopped parsley, capers, broccoli and mushrooms, finished with a light Parmigiano reggiano cream)

Manhattan Clam Chowder (creamy style chowder topped with a rainbow of roasted peppers)

Dos Frijoles (spicy, full-bodied two-bean soup with a zesty twist of orange)

Chilled Green Pea and Mint Soup (cool, smooth soup of fresh peas blended with sautéed shallots, vegetable stock and mint, garnished with chives) Salade 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 butter Boston lettuce)

 

Entrees:

Mediterranean Chopped Salad (a mosaic of romaine lettuce, feta cheese, kalamata olives, sun-dried tomatoes and cucumbers topped with grilled rosemary/lemon chicken breast)

Azteca Style Grilled Shrimps (basted with a lime chipotle butter and served with sweet roasted green and yellow bell peppers alongside creamy corn polenta with tender scallions)

Pan Seared King Clip from Costa Rica (brushed with lemon butter and served with broccoli and parsley potato)

American Prime Rib of Beef (slow roasted to exquisite tenderness and carved to your order, served with baby corn medley asparagus and baked potato)

Braised Osso Buco (this Italian favorite is prepared by slow simmering veal shank until tender in a white wine and fresh tomato sauce. Finished with a lemon garlic essence and served on a bed of creamy mushroom risotto)

Grilled Polenta and Eggplant Napoleon (a hearty stock of marinara roasted eggplant slices and grilled cilantro polenta nestled on a savory black bean ratatouille)

Oriental Style Rotisserie Duck (served with a sweet and sour sauce on a crisp mound of sesame tossed stir fried vegetables with soy splashed fried egg noodles)

 

Chef Rudi’s Recommendations:

Escargots in Red Wine Ragout

Chilled Green Pea and Mint Soup

Tri of Salmon with Jumbo Prawn and Pearls of the Ocean (a selective tasting of delicately hot smoked salmon, pickled salmon and gravlax with jumbo prawn and a caviar garnish)

Oriental Style Rotisserie Duck

 

Desserts:

Tower of Brandy Snaps ( crisp and sweet brandy snap cookies layered with Grand Marnier pasty cream and fresh berries)

Spiced Poached Pears (fresh pears with cinnamon and served with a dollop of mascarpone cream);

Strawberry and Blueberry Crisp (compote of fresh sun-ripened strawberries and blueberry under a mixed nut streusel, baked until golden crisp and topped with vanilla ice cream)

No Sugar Added Dessert - Berry Dream (a crisp tart filled creamy vanilla custard and topped with fresh berries)

Ice Cream - Vanilla, Pistachio, low fat Cookies ‘n Cream Frozen Yogurt; Sorbet - Lemon

No Sugar Added Ice Cream - Vanilla, Fudge Tracks

Tropical Fruit Sundae (a mound of vanilla ice cream with diced mangoes, papayas and kiwis topped with whipped cream and crushed macadamia nuts

Pineapple Flambé (glistening slices of pineapple simmered with a dark rum caramel sauce and served with vanilla ice cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

10th night

 

Starters:

Citrus Delight with Amaretto (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)

Mushroom Chorizo Strudel (an earthly delight, with creamy tart goat cheese and an elegant Madeira sauce)

Linguini with Scallops and Baby Rock Shrimps (can be an entrée) ( tossed in a basil tomato fondue with diced roasted peppers)

Italian Minestrone (a rich beef broth with white beans, vegetables and macaroni, lightly seasoned with oregano and served with Parmesan cheese)

Cream of Chicken and Artichoke (the glory globes of Salinas paired with tender chicken chunks in a velvety cream)

Chilled Cranberry Soup (the tart bog berry lightly sweetened and pureed with yogurt, served chilled with a mint garnish)

Selected Seasonal Greens (a hearty assortment of lettuces 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 bocconcini mozzarella, served on a lemon-dressed bed of arugula with fresh basil and parsley)

Orange/Ginger Glazed Pork Tenderloin (served with three-grain rice pilaf, zucchini ribbons and turnips)

Vegetarian Jambalaya (Creole rice dish with a spectrum of roasted spiced vegetables in a light tomato sauce)

Crown of Sole (filled with bay shrimp and vegetable ragout then topped with a light sauce mousseline, served with boiled new potatoes)

Beer Braised Beef Pot Roast (slowly braised beef in a beer sauce with root vegetables, topped with frizzled onions and served with thyme mashed potatoes)

Chicken Cordon Bleu (a breaded and baked breast of chicken stuffed with gruyere cheese and sliced ham, served with mushroom medley, green zucchini and parsley chateau potatoes)

 

Chef Rudi’s Recommendations:

Linguini with Scallops and baby Rock Shrimps

Chilled Cranberry Soup

Selected Seasonal Greens

Crown of Sole

 

Desserts:

Raspberry Swirl cheese Cake (a luscious blend pf low fat cream cheese, fresh eggs and sugar with raspberry swirl fillings, served with berry compote)

Chocolate Praline Cake (chocolate sponge soaked with rum filled with hazelnut mousse and served with caramel sauce)

Coconut Napoleon (layers of puff pastry dough filled with coconut cream custard and dusted with powder sugar

No Sugar Added Dessert - Apple Crumble Tart (granny-smith apple gently poached with lemon and cinnamon, baked with a crisp flaky pastry)

Ice Cream - Vanilla, Coffee, low fat frozen Vanilla yogurt

Sorbet - Raspberry

No Sugar Added Ice Cream - Vanilla or Fudge Tracks

Blueberry Sundae (vanilla ice cream covered with blueberry compote)

Mango Flambé (glistening slices of mango simmered with a dark rum caramel sauce and served with vanilla ice cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

 

11th night

 

Starters:

Marinated pineapple Spears (ripe pineapple drizzled with a piquant green peppercorn and Myer’s rum syrup)

Lentil and Orzo Salad (with a mild balsamic dressing, served on a bed of sliced lettuce, topped with diced Anjou pears and crisp plantains)

Grilled Vegetable Tower (slices of grilled red beet, zucchini, yellow squash, eggplant and roasted tomato stacked with a black olive and goat cheese tapenade and served with basil coulis)

Fettuccine with Prosciutto and Asparagus (can be an entree) (pasta ribbons, proscuitto and asparagus tossed with a white wine cream sauce)

Chicken and Corn Soup (a rich chicken broth fortified with corn kernels, diced smoked chicken, scallions, bell pepper and mushrooms)

Creamy Carrot Soup (pureed with vegetable broth and garnished with green peas and mint)

Chilled Apricot Soup (a refreshing apricot puree with white wine and Cognac, topped with a snow egg)

Pan Seared Roballo with Vegetable Confit (lean fish filet topped with a flavorful saute of chopped artichoke, tomato, onion, basil and lemon, served with a celeriac and potato puree

 

Entrees:

Chicken, Papaya and Avocado Salad (dressed with a lime juice and walnut vinaigrette and garnished with alfalfa and walnuts)

Lemon Chicken (boneless breast marinated with lemon, line and cilantro and served grilled, accompanied by seasoned Indonesian soy cake with ginger) Roast Pork Loin with Caramelized Apples (rolled in fresh herbs and served with spiced apple chutney, carrot sticks, French green beans and mashed red skin potatoes)

Three Peppercorn Crusted Sirloin Steak (grilled and served with sage and garlic roasted potatoes and French green beans, sautéed onions and peppers)

Sweet and Sour Tofu (tender soy bean curd marinated in ginger, garlic and Chinese five-spice, crisp fried and served with strips of sweet bell pepper, onion and glazed pineapple over perfumed basmati rice)

 

Chef Rudi’s Recommendations:

Lentil and Orzo Salad

Chilled Apricot Soup

Pan Seared Roballo with Vegetable Confit

Three Peppercorn Crusted Sirloin Steak

 

Desserts:

Strawberry Pavlova (layers of crisp meringue filled with whipped cream and fresh strawberries)

Lamington Cake (moist butter cake glazed with chocolate and coconut)

Pear and Almond Tart (moist almond butter layered with pears baked in tart shell)

No Sugar Added DEessert - Tiramisu (layered of lady fingers filled with mascarpone cheese soaked with Kahlua and brandy dusted with cacao on top)

Ice Cream - Vanilla, Rocky Road, low fat frozen Raspberry Yogurt

Sorbet - Pineapple

No Sugar Added Ice Cream - Chocolate Chip

Butterscotch Sundae (a mound of vanilla ice cream draped in a golden cloak of butter scotch sauce and whipped cream)

Flambe Bananas Foster (sliced bananas sautéed in a brown sugar caramel sauce, served with a rich vanilla sauce and a sprinkling of crème de banana)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

12th night

 

Starters:

Sliced Orange with Watermelon Salsa (sun golden citrus with a sweetly sour salsa of watermelon, lime, cilantro and jalapeno)

Clams with Pancetta Bacon (freshly steamed in white wine with garlic, diced tomato and basil, served with garlic bread)

Seared Ahi Tuna Carpaccio (peppercorn-crusted and thinly sliced, served with crispy jicama chips and a zingy papaya ginger relish)

Penne with Marinara and Red Chile Flakes (can be an entrée) (a zesty sauce of sweet roasted garlic, tomatoes, pancetta bacon and peppery fresh basil, served with shaved Parmesan cheese)

Hot and Sour Shrimp Soup (clear chicken broth swirling with shrimps, ****ake mushrooms and celery, seasoned with garlic, tamarind, mirin, lime and chili)

Cream of Celery Soup (a rich puree of roasted celery with onions, white wine, herbs and cream)

Chilled Indian Lassi Soup (a refreshing puree of banana and yogurt with a hint of curry spices)

Roasted Baby Beef and oak Leaf Salad (thyme-roasted beets served with sliced oak leaf lettuce and goat cheese)

 

Entrees:

Orchid Salad (a vibrant blossom of magenta cabbage sprinkled with citrus balsamic dressing and surrounded by petals of cantaloupe and apple, topped with chopped walnuts)

Chili-Rubbed Tuna Brochette (seared skewer of seasoned fish served with cherry tomato ragout, soba noodles, and bok choy)

Coq au Vin (traditional French preparation of chicken braised in red wine with mushrooms, onions and bacon, served with root vegetables and buttered noodles)

Grilled Duck breast (on a blackberry sauce with tempura broccoli and croquette potatoes)

Indian Jalfrezi (flavorful curried vegetable stew cooked with plain yogurt, coconut and cilantro)

Duet of Beef Tenderloin Medallions (topped with creamy béarnaise sauce and served with twice baked macabre Chinese sautéed vegetables, potato cake and roasted Portobello mushroom)

 

Chef Rudi’s Recommendations:

Seared Ahi Tuna Carpaccio

Chilled Indian Lassi Soup

Roasted Baby Beet and Oak Leaf Salad

Duet of Beef Tenderloin Medallions

 

Desserts:

Snicker Pie (served a la mode)

Mohr Im Hemd (warm chocolate hazelnut pudding with sturdy coffee sauce)

Praline Mousse (layers of sponge cake soaked with rum filled praline mousse)

No Sugar Added Dessert - Chocolate Mousse Cake (light and airy chocolate sponge cake layers, soaked with kirsch filled with chocolate mousse)

Ice Cream - Vanilla, Pistachio, low fat frozen vanilla Yogurt

Sorbet - Raspberry

No Sugar Added Ice Cream - Coffee

Lychee Sundae (a mound of vanilla ice cream draped in a golden cloak of caramel sauce with whipped cream)

Pear William Flambé (sliced pears sautéed in a rich coffee sauce with Pear William liqueur, served with vanilla ice cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Nutrioso]

I don't recall many of these menu items. Were they from the main dining room? ---- Penny

[Krazy Kruizers]

13th night

 

Starters:

Papaya with Blueberries and Watermelon Pearls (wedge of ripe papaya surrounded by fresh blueberries and watermelon balls, drizzled with a raspberry sauce)

Chicken Chiko Spring Roll (pice paper wrapper filled with chicken, scallions, cabbage crisp fried served over an Asian slaw and sweet chili sauce)

Smoked Sockeye Salmon Rolls filled with Salmon Tartar (smoked salmon arranged in cornets and filled with a smoked salmon, chive and caper tartar) Ziti with Roasted Garlic and Cilantro Pesto (can be an entrée) (tubular pasta gently tossed with a homemade paste of ricotta cheese, fresh cilantro, pine nuts and spinach served with toasted garlic bread)

Roasted Cauliflower Almond (a smooth creamy soup pureed with cauliflower and served sprinkled with toasted almonds and oyster crackers)

Pasta e Fagioli (Tuscany-style bean and macaroni soup with aromatic herbs and vegetables in a rich, nourishing broth)

Chilled Mixed Berries (creamy chilled berries with vanilla ice cream and chardonnay white wine)

Wheatberry and Waldorf Salad (the traditional salad with the addition of wheat berries for a more healthier salad and flavored with cinnamon, cider vinegar sprinkled with raisins)

 

Entrees:

Citrus Chicken Salad (citrus marinated grilled chicken served over leafy greens, half black grapes, avocado, orange segments, pine nuts, finely diced roasted red pimentos and drizzled with an orange olive oil dressing)

Macadamia Crusted Halibut Filet (crusted filet of baked halibut served with a parsley sauce and lemon grass zested vegetables on a bed of brown rice pilaf)

Asian Style BBQ Pork Ribs (slowly braised in an Asian flavored BBQ sauce served over Jasmine rice and quick sautéed Oriental style vegetables)

Boneless Lamb Loin En Croute (filled with a mushroom duzelles and baked until golden brown, served with a merlot reduction, Parisian style potatoes and bacon wrapped green beans)

Roasted Prime Rib of Beef with Yorkshire Pudding (presented with herbed potatoes, roasted parsnips, beef jus and assorted vegetables)

 

Chef Rudi’s Recommendations:

Smoked Sockeye Salmon Rolls filled with Salmon Tartar

Roasted Cauliflower Almond

Wheatberry and Waldorf Salad

Roasted Prime Rib of Beef with Yorkshire Puddings

 

Desserts:

Forest Berries Sabayon (marinated of fresh berries with Marsala sabayon and vanilla ice cream)

Chocolate Croquant (layers of chocolate sponge cake soaked with rum and filled with praline chocolate mousse)

Warm Toffee Date Pudding (warm date pudding served with vanilla sauce)

No Sugar Added Dessert - Apple Strudel (made with fragrant cinnamon scented apple and raisin, rolled in flaky phyllo pastry, served with vanilla sauce)

Ice Cream - Vanilla, Chocolate Chip, low fat frozen chocolate Yogurt

Sorbet - Mango

No Sugar Added Ice Cream - Vanilla or Triple Chocolate

Hot Chocolate Fudge Sundae (a mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds)

Flambe Crepes Suzette (crepes smothered in a warm orange-caramel sauce with Grand Marnier

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

I don't recall many of these menu items. Were they from the main dining room? ---- Penny

 

Yes - these menus are from the Main dining room every night.

I was also to use my Scan Disc from our concierge every day so that I didn't have to copy them down.

[Krazy Kruizers]

14th night

 

Starters:

Plantation Fruit Platter (cantaloupe melon wedge, sliced orange, strawberry and papaya topped with toasted coconut and coconut liqueur)

Carpaccio of Beef Tenderloin (razor-thin slices marinated and drizzled with fruity olive oil, topped with shaved Reggiano Parmigiano cheese and accompanied with a robust whole grain mustard sauce)

Indonesian Chicken Sate with Coconut Pea

nut Sauce (garnished with a cucumber salad, flavored with rice wine vinegar and served with crispy krupuk)

Cream of Roasted Pumpkin and Butternut Squash (a complex soup blending sweet and savory, earthy and refined, topped with crisp toasted pumpkin seeds)

Chicken Soup with Matzo Balls (this light chicken broth is flavored to perfection with chopped parsley and garnished with matzo balls)

Chilled Pineapple and Cucumber Soup (ripe pineapple and cucumbers blended into a smooth puree and served chilled)

Boston and Iceberg Lettuces with Mozzarella (a fresh bed of Boston and iceberg lettuces served with slices of fresh mozzarella cheese served with cherry tomatoes and avocado)

 

Entrees:

Orechiette with Surimi (small shell pasta shells tossed with cream, diced Roma tomato, garlic, basil and Surimi crab meat sprinkled with chopped parsley)

Pan-fried Cobia with Roasted Tomato and Olive Topping (a sun dried tomato and olive relish served atop of a pan-fried filet of cobia and baked in the oven and served with a brusells sprouts roesti potato)

Grilled Sirloin Steak with Charred Pearl Onions (western style roasted potatoes served with fresh green beans and a medley of corn)

Slow Roasted Veal Rack with Calvados Mushroom Cream Sauce (chive-mashed potatoes, steamed broccoli with almonds and carrot batons)

Harvest Shepherd’s Pie with a Sweet Potato Crust (a vegetarian twist to the old classic that features stewed root vegetables in a tomato and garlic sauce, sprinkled with green peas and baked in a sweet potato crust)

Thai Chicken Salad (this Asian delicacy features a seared chicken breast that has been flavored with Thai red curry, coconut, ginger, mint and lemon grass, presented with cabbage, scallions, cilantro, fresh chilies and fried eggplant with a sesame dressing)

Salmon Coulibiac (boneless salmon filet, rice, hard boiled eggs, mushrooms, shallots and dill enclosed in a brioche dough envelope, served on a white wine dill sauce and broccoli)

 

Chef Rudi’s Recommendations:

Carpaccio of Beef Tenderloin

Cream of Roasted Pumpkin and Butternut Squash

Boston and Iceberg Lettuces with Mozzarella

Salmon Coulibiac

 

Desserts;

Almond and Peach Tart (moist almond butter layered with peach, fresh berries and cream)

Valhrone Chocolate Parfait (flavored with orange liqueur and served with whipped cream to enjoy, topped with an almond brittle)

Strawberry and Blackberry Crisp (compote of fresh sun ripened strawberries and blackberries under a mixed nut streusel, baked golden crisp and generously topped with vanilla ice cream)

No Sugar Added Dessert - S. F. Lemon Mousse (light and creamy whipped cream folded with lemon puree)

Ice Cream - Vanilla, Cinnamon, low fat frozen chocolate yogurt

Sorbet - Strawberry

No Sugar Added Ice Cream - Coffee

Mango Sundae (glistening slices of mango simmered with dark and vanilla ice cream)

Peach Flambé (sliced peaches sautéed in a rich raspberry sauce with Pearch (?) William liqueur, served with vanilla ice cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

15th night

 

Starters:

Watermelon Pearls (miniature ball sof chilled watermelon presented in a cantaloupe bowl with a balsamic-maple reduction)

Jumbo Shrimp and Crab Louie Cocktail (nestled on a bed of seasoned salad greens)

Shrimp Bisque (a perfect blend of bay shrimps, cream and white wine, served with sour dough croutons)

White Bean, Sage and Chorizo Soup (celery, diced red pimento)

Chilled Turkish Apricot (enhanced with champagne, cinnamon and frosted with crème fraiche)

Three Cheese Tortellini with Sun-Dried Tomato Pesto (on a bed of corn and tomato stew)

 

Entrees:

Seafood Cobb Salad (chopped iceberg lettuce, bacon crumbles, chunks of fresh seafood, tomato, avocado and hard-cooked eggs, presented with your choice of ranch or Thousand Island dressings)

Roasted Lingcod (sweet mild fish on a lively ragout of artichoke hearts, fresh tomatoes and black beans flavored with oregano olive oil, accompanied by a floral-scented saffron risotto cake)

Bourbon Pecan Roasted Chicken (plump chicken golden roasted with bourbon and pecans, rich chicken gravy thyme flavored mashed potato and balsamic flavor roasted vegetables served with cranberry compote)

Braised Lamb Shank (served over flageolets braised in a tomato lamb jus and served with basil minted couscous and roasted carrots)

Smothered Onion and Gruyere Cheese Pie (sautéed smothered sweet onion, fluffy cheese and cream, cinnamon placed in the pastry crust, baked until golden brown, served in a pool of red pepper coulis)

Broiled Tenderloin Beef Medallions Tower with Blue Cheese Butter Swirl (two broiled beef medallions stacked on a thyme flavored mashed potatoes and topped with sautéed mushrooms and a swirl of gorgonzola cheese butter, accompanied by a selection of assorted vegetables)

 

Chef Rudi’s Recommendations:

Three Cheese Tortellini with Sun-Dried Tomato Pesto

Chilled Turkish Apricot

Broiled Tenderloin Beef Medallions Tower with Blue Cheese Butter Swirl

 

Desserts:

Savarin au Rum (a rich yeast cake in a round mold soaked with rum syrup, apricot sauce)

Swiss Chocolate Roll with Ganache (devils chocolate sponge soaked with sugar syrup filled with a rich chocolate orange liqueur flavored ganache served with fresh strawberry compote)

Caramel-Chocolate Mille Feuillet (thin layer of puff pastry filled with rich chocolate mousse with caramel sauce)

No Sugar Added Dessert - S. F. Mango tart (sweet pastry crust filled with fresh mango and streusel on top)

Ice Cream - Vanilla, Chocolate Chip, low fat frozen chocolate yogurt

Sorbet - Mango

No Sugar Added Ice Cream - Vanilla or Chocolate

Hot Chocolate Fudge Sundae ( a mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

 

16th night

 

Starters:

Skewered Chilled Lychee with Sliced Orange (sprinkled with freshly chopped parsley and served with two sauces: mango and raspberry)

Salmon Ceviche with Orange and Capers (with colantro, roasted green chilies and served with a crisp flat bread)

Crab and Asparagus Quiche (baked in a flaky short crust and served with a Cayenne mayonnaise)

Belgian Endive and Mixed Chiffonade Salad (sliced red radish, cucumber and chopped pecans)

Cream of Five Onions (a delightful combination of Spanish, Vidalia, red and white onion gently simmered with vegetable stock, garnished with sniped scallions)

Sicilian Vegetable Soup (Italian soup with aromatic herbs and vegetables in a rich nourishing broth)

Chilled Pear, Cucumber and Melon Gazpacho (a chunky flavorful soup made with pineapple juice and flavored with basil and rice wine vinegar spiked with jalapeno peppers)

Spaghetti Amatriciano (spicy roma tomato sauce with crisp pancetta and fresh basil)

 

Entrees:

Chicken and Mango Salad (shredded roasted chicken, mixed with cashew nuts, diced celery, red onion and mustard vinaigrette served over chiffonade iceberg lettuce and served with fanned mango)

King Fish Filet from Ecuador with Caramelized Leeks (served with a tarragon sauvignon cream sauce, saffron couscous and fresh green asparagus spears)

Three Peppercorn Crusted Sirloin Steak (calvados sauce, duchesse potatoes and petite pois francaise)

Pork Rib Roast with Pear-Thyme Sauce (flavored with apple cider, complemented with roast potatoes, cherry tomatoes and blue lake green beans)

Stuffed Green Peppers (peak season peppers baked in a tomato sauce and stuffed with a Mexican vegetable rice, gratinated with cheese under the hot grill)

Chicken Scallopini with a Mushroom Cognac Cream Sauce (flattened chicken breast, sautéed with in a creamy Cognac mushroom sauce and served with parsley mashed potatoes and assorted vegetables)

 

Chef Rudi’s Recommendations:

Crab and Asparagus Quiche

Chilled Pear, Cucumber and Melon gazpacho

Belgian Endive and Mixed Chiffonade Salad

Chicken Scallopini with a Mushroom Cognac Cream Sauce

 

Desserts:

Bourbon Pecan Torte (Jack Daniels marinated pecans baked in a corn syrup and pastry shell served a’ la mode on request)

Chocolate Trifle (a rich chocolate sponge, with tropical fruits and strawberry jam, layered with a rich milky chocolate mousse and topped with chocolate havings)

Apple and Cranberry Cobbler (sweet-spiced compote baked under a tender golden biscuit crust and served with vanilla ice cream)

No Sugar Added Dessert - Strawberry Mousse (light whipped cream folded with strawberry mousse)

Ice Cream - Vanilla, Cinnamon, low fat frozen vanilla yogurt

Sorbet - Passion Fruit

No Sugar Added Ice Cream - Vanilla or Frudge Tracks

Pear Belle Helene Sundae (A mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

17th night

 

Starters:

Plantation Fruit Platter (an assortment of thinly sliced fruits arranged and sprinkled with toasted coconut and drizzled with coconut flavored yogurt) Home Made Seafood Terrine (containing salmon, shrimps, scallops and cream served on a sauce verte)

Mexican Chicken Burrito (soft tortilla filled with Mexican roasted chicken, refried beans, chorizo sausage served with guacamole) Chiffonade Lettuce with Crumbled Stilton and Pears (topped with toasted garlic croutons, sniped chives and julienne tomato)

Oriental Chicken Consomme (flavored with original spices soy, coconut, lemon grass, ginger, cardamom garnished with bean sprouts, diced chicken, water chestnuts, carrots, bamboo shoots and scallions)

Cream of Celeriac with Sesame Bread Sticks (pureed and topped with a frothy basil cream)

Chilled Leek and Onion Vichyssoise (subtly flavored classic cold soup blended with pureed potato and enriched with heavy cream and sprinkled with ringlets of chives)

Farfalle Afumicato (with julienne smoked salmon and a light rose tomato-cream sauce)

 

Entrees:

Crab Salad with Grapefruit and Avocado (sprinkled with fresh herbs and served over sliced leaves, drizzled with a saffron dressing)

Garlic Spicy Shrimp with Yogurt Cucumber Dressing (shrimp sautéed with olive oil, garlic, tumeric, cilantro and chilies served over cardamom basmati rice, sautéed spinach)

Baked Crepinette Roast Chicken (Mexican roast chicken with zucchini and bell pepper rolled in a crepe and baked in a rich cheese, served with a warm spiced tomato salsa and topped with shredded cheddar)

Prime Rib of Beef au jus (slow-roasted in rock salt crust, natural jus, horseradish, fried onion rings, sautéed mushrooms and double-baked potato) Broiled Orange Roughy Filet with Zucchini Bell Pepper Ragout (served with seared sesame flavored snow peas and a herbed rice pilaf, topped with a crab and citrus hollandaise)

“Mousakas Nistisimos” (vegetarian Mousaka with eggplant, potatoes, peppers, onions, garlic and fresh herbs topped with béchamel and baked with cheese)

 

Chef Rudi’s Recommendations:

Chilled Leek and Onion Vichyssoise

Chiffonade Lettuce with Crumbled Stilton and Pears

Broiled Orange Roughy Filet with Zucchini Bell Pepper Ragout

 

Desserts:

French Apple and Frangipane Tart (cinnamon scented apples baked in a flaky pastry shell and served with crème anglaise served a la mode on request is a must)

Sacher Torte (moist chocolate sponge with rum syrup and filled with apricot jam covered with chocolate ganache)

Blueberry Parfait (with white chocolate mousse)

No Sugar Added Dessert - S. F. Custard Pie (sweet pastry crust filled with custard filling)

Ice Cream - vanilla, pistachio

Sorbet - Orange

No Sugar Added Ice Cream - Vanilla or Coffee

Boerenjongens Sundae (a mound of vanilla ice cream covered with a citrus-scented brandy sauce and sprinkled with Dutch gin-marinated raisins)

Pear William Flambé (sliced pears sautéed in a rich toffee sauce with Pear William liqueur, served with vanilla ice cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

18th night - Master Chef Dinner

 

 

Master Chef Dinner

 

Chef’s Amuse Surprise (mushroom mousse with asparagus en bouche)

 

Snow Salad Spectacular (assorted mixed greens, pepper rings, mushrooms, scallions, and cherry tomatoes with a honey mustard dressing)

 

Starters:

Dialogue of Alaskan Salmon Tartare with Avocado (cold-smoked, pickled and chipotle hot-smoked salmon with lime/avocado/tomato salsa)

Golden Baked Brie in Phyllo Dough (served with a spiced apple-cranberry compote)

Lobster Bisque (silky smooth classical shellfish soup enhanced with aged French Cognac and whipped cream)

Oxtail en Croute (flavorful classical soup slow0simmered and served in a crispy pastry crust)

 

Entrees:

Tagliatelle with Roasted Chicken and Portobello Mushroom (tossed in olive oil and lemon cream)

Sauteed Shrimps ‘Provencales’ (scented with Mediterranean herbs, tomato concassee, florets of crisp, tender broccoli and sticky rice)

Apricot Glazed Salmon with Soy, garlic and Ginger Splash

Duck Breast a l’Orange (the old time favorite, oven roasted until crisp and served with a Grand marnier sauce, braised red cabbage, pea pods, carrots julienne and William potato)

Whole Roasted Tenderloin of Beef (on an earthy bed of calvados-spiked mushroom ragout with vegetable bundle, 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 and a timbale of basmati rice)

 

Master Chef Rudi’s “hats Off” Dessert

 

or

 

Ice Cream and Sorbet Alternatives

[Krazy Kruizers]

19th night

 

Starters:

Citurs Compote with Honey and Raisins (orange and grapefruit segments flavored with a Gewurztraminer wine and honey sprinkled with soaked raisins)

Smoked Salmon Rosettes filled with Bay Shrimp Salad (garnished with Salmon caviar)

Polenta with a Tomato and Mushroom Sauce (topped with feta and parmesan cheese)

Spaghetti Verdi Alla Conti (Northern Italy’s famous spaghetti tossed with green peas, diced ham in a rich creamy cheese sauce)

Mushroom barley Soup (a blend of oyster, ****ake, button and enoki mushrooms cooked with barley)

Asian Style and sprinkled with grated cheeseFish Soup with Egg Flower (a rich fish broth enhanced with lemon grass, ginger, sesame oil, garlic and vegetables)

Minted Melon and Raspberry Soup (pureed with freshly squeezed orange juice, cream and sweetened with honey)

Oriental Romaine and vegetable Salad (an impressive offering of water chestnuts, bean sprouts, red cabbage and snow peas served over finely shredded Chinese cabbage)

 

Entrees:

Sauteed Sea Scallops in Pesto Cream and Pine Nuts) (presented with sticky rice timbale and julienne of vegetables)

Chicken Tempura with Sweet and Sour Sauce (Chinese five spice flavored chicken strips fried in a light tempura batter and presented with Oriental style vegetables in a tangy sweet and sour sauce, srved in a ring of egg fried rice)

Grilled Tornedo of Beef Filet (with a peppered red wine hollandaise, served with a timbale of potato and vegetable gratin)

Grilled Portabella Mushroom Tacos (crisp corn tortillas filled with portabella mushrooms with authentic Mexican flavors served with pico de gallo sauce, chili beans and sprinkled with grated cheddar cheese)

Herb Crusted Rack of Lamb with Mint basil Pesto (paired with gratin potatoes, braised zucchini and served over a cabernet reduction)

Spicy Vegetarian Chow Mein (egg noodles topped with sautéed ****ake mushrooms, scallions, snow peas, bean sprouts and vegetables. Served with a soy ginger sauce)

 

Chef Rudi’s Recommendations:

Polenta with a Tomato and Mushroom Sauce

Minted Melon and raspberry Soup

Oriental Romaine and vegetable Salad

Herb Crusted Rack of lamb with mint Basil Pesto

 

Desserts:

Carrot Cake (moist carrot flecked cake studded with raisins, walnuts and pineapple spread with smooth cream cheese ising)

Chocolate and Chocolate Chip Souffle (French chocolate lightened with egg white foam binded with bittersweet chocolate chips and baked to lofty heights, served with a Grand Marnier vanilla sauce)

The Alize ( a lightly refreshing dessert featuring passion fruit mousse, sponge cake and soft meringue)

No Sugar Added Dessert - Cherry Crumble Tart (sweet pastry filled with almond paste, cherries and crumble on top)

Ice Cream - Vanilla , Coffee

Sorbet - Passion Fruit

No Sugar Added Ice Cream - Vanilla or Fudge tracks

The Chef’s Sundae (a mound of vanilla ice cream iopped with mashed tropical fruits and whipped cream and sprinkled with roasted macadamia nuts)

Flambe Crepes Suzette (crepes smothered in a warm orange-caramel sauce with Grand Marnier)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

20th night

 

Starters:

Papaya Fan with Strawberries (slices of succulent papaya slices and fresh strawberries, drizzled with a mango coulis)

Proscuitto, Genoa Salami Melon and Figs (served with crostini, olives and sun dried tomato)

Seafood Vol au Vent (enjoy the tasty meat of braised scallops, shrimp and crab bathed in a rich lobster cream sauce and served in a puff pastry)

Fettuccine with Chicken Ragout (al dente pasta served with a minced chicken ragout and flavored with fresh tomatoes, garlic and herbs)

Dutch Bacon and Cabbage Soup (a rich broth of chicken, tomatoes paprika and sherry served with a chiffonade of green cabbage)

Tomato and Zucchini Bisque (this flavorful medley of braised tomatoes, zucchinis and red pimentos is pureed and presented with fresh basil)

Chilled Papaya and Cranberry Soup (flavored with cinnamon, orange juice and topped with roasted pumpkin seeds)

Farmers Salad (crisp leaves of iceberg lettuce are paired with red onions, ham, kalamata olives, tomatoes, and finished with a sprinkling of feta cheese)

 

Entrees:

Salpicon of Beef Salad (Latin flavored finely shredded beef served over frisee and iceberg lettuce topped with chopped cilantro, grated jack cheese, chopped pickled jalapenos, sliced avocado, and red onions, drizzled with a lime oregano dressing)

Seared Tuna Steak with Mango Avocado Relish (leek mashed potatoes, pesto sautéed cherry tomatoes and pancetta wrapped green beans)

Broiled New York Sirloin Steak (with infused red wine gravy and served with sautéed mushrooms, croquette potatoes and pancetta bacon wrapped French green beans)

Honey Hoisin Glazed Pork Tenderloin (served with red and black beans and country style mashed red skin potatoes, coated in a carbache sauce)

Chicken Breast Stuffed with Foie Gras and Mushroom Duxelles (presented with Madeira sauce, Parisian potatoes, broccoli florets and carrot batons)

Tofu and Tempeh Sate with Peanut Sauce (served with a spicy brown vegetable fried rice garnished with pickled cucumbers)

 

Chef Rudi’s Recommendations:

Seafood Vol au Vent

Tomato and Zucchini Bisque

Farmers Salad

Chicken Breast Stuffed with Foie Gras and Mushroom Duxelles

 

Desserts:

Strawberry Mille Feuille Sabayon

Cappuccino Bombe (coffee ice cream covered with chocolate ganache)

Tiramisu (layers of lady fingers soaked with Kahlua and expresso sweetened with mascarpone cream and dusted with cacao powder)

No Sugar Added Dessert - S. F. Coconut Cream Tart (creamy coconut custard cream baked in a flaky tart shell)

Ice Cream - Vanilla, Pistachio, low fat frozen vanilla yogurt

Sorbet - Raspberry

No Sugar Added Ice Cream - Neopolitan

Lychee Sundae (vanilla ice cream covered with lychees, whipped cream and toasted almonds)

Flambe Bananas Foster (sliced bananas sautéed in a brown sugar caramel sauce, served with a rich vanilla sauce and a sprinkling of crème de banana)

Sliced Fresh Fruit

Assorted Cheese plate

[Krazy Kruizers]

21st night

 

Starters:

Fresh Fruit with Peach Schnapps (grilled peach wedges with strawberries and assorted fruit)

Pate Maison En Croute (duck pate baked in a brioche dough and served with a cranberry orange relish)

Thai Style Shrimp Brochettes (offered with signature sweet and spicy soy sauce and peanut dipping sauce)

Fusilli with Eggplant and Tomatoes (cork screw pasta tossed with roasted eggplant, garlic, fresh chopped basil, shallots and tomatoes, crowned with fresh mozzarella)

Greek Meatball Soup (mini mint infused meatballs served in a light chicken broth and garnished with a julienne of vegetables)

Creamy Irish Potato Soup (the seasons best potatoes, cooked in a ham stock, with celery, leeks and onions, finished with cream and green onions)

Chilled Cucumber and Apple Soup (seedless cucumber pureed with Granny Smith apples and grapes with a yogurt base, topped with freshly mint)

Mixed Leaf Salad (finely shredded cabbage and Belgian endive, tossed with red bell pimentos and sour dough crouton)

 

Entrees:

Thai Style Chicken Salad (this Asian delicacy features a seared chicken breast that has been flavored with Thai red curry, coconut, ginger, mint and lemon grass, presented tossed with cabbage, scallions, cilantro, fresh chilles and fried eggplant with a sesame dressing)

Poached Salmon with Saffron (served with a red onion confit, selected vegetables, minted new potatoes and a garlic aioli)

Broiled Skirt Steak with Caramelized Onions and Blue Cheese (served with a Mexican red bean rice and an assortment of sautéed green vegetables)

West Indian Style Lamb Chops (exotically spiced lamb chops with lime, molasses and hot pepper, grilled until crusted, and served with a garlic-mango chutney, complemented with a sautéed squash medley and rosemary mashed potatoes)

Roasted Duck breast with a Raspberry Balsamic Reduction ( a mallard duck breast roasted and sliced, served with a sweet and sour reduction, presented with roasted chateau potatoes, sautéed spinach and carrot batons)

Hearty Vegas Chili (this south of the border dish is loaded with braised vegetables and a medley of white, black and red beans, served with white rice and tortilla chips)

 

Chef Rudi’s Recommendations:

Thai Style Shrimp Brochettes

Greek Meatball Soup

Mixed Leaf Salad

Roasted Duck Breast with a Raspberry Balsamic Reduction

 

Desserts:

Sour Bread and Butter Pudding (with vanilla sauce and rum raisin ice cream)

Chocolate Fudge Cake (with pistachio peanut brittle)

Linzer Torte (moist butter cake with cinnamon, almond filled with raspberry and lattice on top)

No Sugar Added Dessert - Baked Apple (almond paste stuffed with cinnamon and lemon baked in a crispy pastry dough)

Ice Cream - Vanilla, Chocolate Chip, low fat frozen chocolate yogurt

Sorbet - Watermelon

No Sugar Added Ice Cream - Vanilla or Fudge Tracks

Hot Chocolate Fudge Sundae (a mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds)

Cherries Jubilee Flambé (Bing cherries lightly poached in a sweetened Kirsch sauce and served warm over a mound of vanilla ice cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

22nd night

 

Starters:

Calypso Shrimp Cocktail (plump shrimp on a bed of shredded gourmet greens and iceberg lettuce, served with a mustard-based Calypso sauce)

Celebration of Fruit Cocktail (a selection of seasonal fruits splashed with crème de cassis and served with a tongue-teasing apple foam)

Escargots Bourguignonne (delectable snails marinated in Pernod and Chablis and lightly baked in an herb garlic butter, with French bread)

Spaghetti Puttanesca (can be an entrée) (al dente cooked spaghetti tossed in marinana sauce flavored with anchovies, capers, black olives, garlic and oregano)

Spicy Black Bean Soup (an aromatic puree of vegetable broth, black beans, onion, celery, carrots, Anaheim chiles, garlic, mint and oregano, garnished with corn and scallions)

Mexican Tortilla Soup with Mushrooms (flavorful chicken broth and tomato soup, garnished with diced avocado, spinach, 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, iceberg, spinach and oak leaf lettuce with a hney pear Brie crostini)

 

Entrees:

The Chef’s Salad Bowl (romaine lettuce topped with smoked ham, Swiss cheese, oven-roasted turkey and casalingo salami with hard boiled egg and thousand island dressing)

Oriental Rotisserie Duck (served with sweet and sour on a crisp mound of sesame tossed stir-fried vegetables with soy splashed fried egg noodles)

Red Snapper with Sweet Corn and Curry Sauce (served grilled with apricot-studded citrus couscous)

Twin Broiled Lobster Tails (lobster tail with herb garlic butter on a rice pilaf surrounded with an array of sautéed vegetables)

Broiled Tenderloin Steak Rossini (served on a fried crouton topped with foie gras and coated with a Madeira red reduction, served with Parisian potatoes and a fine selection of vegetables)

Curried Vegetable Cutlet (minced peak-season vegetables flavored with Indian spices, hand-molded and sautéed to a golden brown, served with white beans in fresh tomato sauce and soy-splashed bok choy)

 

Chef Rudi’s Recommendations:

Escargots Bourguignonne

Chilled Strawberry Bisque

Garden Harvest Salad

Broiled Tenderloin Steak Rossini

 

Desserts:

Baked Alaska (an ice cream “glacier” under a blanket of meringue, with a warm brandy Bing cherry sauce)

Chocolate Merlot Torte (a cake of rich chocolate ganache infused with Merlot wine)

No Sugar Added Dessert - Individual Baked Alaska (sugar-free ice cream “glacier” under a blanket of meringue with a warm brandy Bing cherry sauce)

Ice Cream - Vanilla, Strawberry, low fat heath bar crunch frozen yogurt

Sorbet - Watermelon

No Sugar Added Ice Cream - Triple Chocolate

Peach Melba Sundae (a mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart Melba sauce)

Cherries Jubilee Flambé (Bing cherries lightly poached in a sweetened Kirsch sauce and served warm over a mound of vanilla ice cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Krazy Kruizers]

23rd night

 

Starters:

Fruit Ceviche (papaya, pineapple and mango marinated in a tequila, lime and mint dressing)

Brioche with Shrimps and Dill Cream

Italian Prosciutto Ham (thinly shaved, air dried ham with a succulent cantaloupe melon fan)

Penne Pasta Primavera (can be entrée) (al dente pasta with peak-season vegetables and pesto sauce)

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 (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, black beans, cucumber and romaine all tossed with our barbeque ranch dressing, topped with lots of crispy fried onion strings for crunch)

Seared Sea Scallops (with a medium hot pineapple-jalapeno marmalade, served on Oriental fried rice and green asparagus)

Parmesan Crusted Chicken Breast (with a sweetly mellow honey Dijon grain mustard sauce, basil-scented mashed potatoes and quick-steamed broccoli florets)

Herb Crusted Prime Rib of Beef (brushed with pommery mustard and served with a Merlot reduction, vegetable medley and Jackson potato served whipped in its shell)

Maple Roasted Pork Tenderloin (sliced and served with potato parsnip puree)

Baked Tofu with Ginger (folded into a seasoned tomato-yogurt sauce with stir-fried sugar snap peas, carrots, green beans and corn, accompanied by steamed white rice)

 

Chef Rudi’s Recommendations:

Brioche with Shrimps and Dill Cream

Chilled Watermelon Gazpacho

The Greek Salad

Herb Crusted Prime Rib of Beef

 

Desserts:

Berries of the Forest Crisp (compote of fresh sun-ripened strawberries, blueberries, Marionberries and raspberries under a mixed nut streusel, baked golden crisp and topped with vanilla ice cream)

Apricot Chocolate Cake (moist chocolate sponge cake filled with apricot marmalade and chocolate ganache on top)

Pear Gillette (moist almond butter cake with fresh pear and fruit streusel on top)

No Sugar Added Ice Cream - Strawberry Mousse (feather light mousse of sugar free strawberry)

Ice Cream - Vanilla, Pistachio, low fat vanilla frozen yogurt

Sorbet - Lemon

No Sugar Added Ice Cream - Neopolitan

Pear Belle Helene Sundae (a mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream)

Peach Flambé (sweetened peaches swirled in a caramel and raspberry sauce with Peachtree liqueur, served with vanilla ice cream)

Sliced Fresh Fruit

Assorted Cheese Plate

[Old As Dirt Mom]

Holy Moly Yonnie; you think of everything!:) Between this thread and your very complete report from your Ryndam cruise, let me never ever say that I can't find any info on the Ryndam!:) Bless you, and thank you!

 

Karin