Krazy Kruizers Posted December 9, 2008 #1 Share Posted December 9, 2008 First Day Appetizers: Caribbean Fruit Medley - a composition of sweet melon, papaya and pineapple accented with rum and minted lemon yogurt Scallop Ceviche with Lime-Coconut Cream - gently poached scallops served in a flavorful dressing of coconut milk, diced red onions, chilies, red and green pimento, cilantro and freshly squeezed lime juice, served over crisp lettuce salad Lettuce Wrap with Thai Chicken - minced Thai style chicken, blended with cilantro, lime juice, ginger, red chilies, mushrooms and hoisin sauce - served wrapped in tender lettuce Mussel and Shrimp Ragout - together in a crusty shell filled with diced celery scallions, onions and served in rich creamy sauce Soups and Salad: Broadway Basil Tomato Soup - mellow puree of vine ripened plum tomato and basil with a chili flake kick, topped with a crème fraiche crostini Island Pepper Pot Soup - savory beef broth with hearty root vegetables, dumplings and chunks of beef flavored with ginger and garlic Chilled Peach and Ginger Soup - refreshing blend of peach and ginger with buttermilk and apple juice Mixed Greens Salad with Fresh Pear - topped with blue cheese and toasted pecans Choice of dressing: house Italian’ thousand island; blue cheese; bacon dressing or fat-free creamy Italian Entrees: Penne with Plum Tomato and Basil - a fresh tasting combination of chopped plum tomato, toasted garlic, shallots and fresh basil Ginger Grilled Breast of Chicken with mango Lime Relish - served with roasted sweet potato and pesto-sautéed zucchini will bell pepper American Prime Rib of Beef au Jus - slow-roasted to exquisite tenderness and carved to your order - served with crisp green beans, toasted almonds, sugar glazed carrots and a baked potato Grilled Pork Chop with Pineapple Rum Glaze - presented with roasted fennel, baby carrots and garlic buttermilk masked potatoes Sesame Coated Silk Snapper with Fresh Watercress and Caramelized Mango - served with tarragon sauce, roasted red skin potatoes and asparagus spears Cobb Salad - chicken breast, avocado, blue cheese. Bacon, tomato, egg and lettuce tossed in our signature vinaigrette Eggplant Cannelloni Parmigiano - marinara-roasted eggplant rolls filled with creamy pesto ricotta cheese atop a savory mushroom risotto Desserts: Caramel Chocolate Toffee - a sweet pastry topped with toffee and finished with a mild chocolate ganache Coffee Cheese Cake - a coffee flavored cheese cake with vanilla black walnut ice cream Peach-Maracuja (no sugar added) - light passion fruit mousse cake Sliced Fruit Plate - an assorted selection of fresh fruit Assorted Cheese Plate - a spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread Vanilla Ice Cream Burgundy Cherry Ice Cream Lemon Sorbet Strawberry Low Fat Frozen Yogurt Strawberry Ice Cream - no sugar added Vanilla Ice Cream - no sugar added Mango Sundae - a mound of vanilla ice cream topped with diced sweet mango and tangy mango sauce, with whipped cream Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #2 Share Posted December 9, 2008 Second Day Appetizers: Melange of Tropical Fruit - with an intriguing balsamic maple reduction Jumbo Shrimp Cocktail - plump chilled shrimps with zingy American cocktail sauce Beef Carpaccio - thinly sliced beef served with capers, pine nuts and shaved parmesan cheese Caribbean Fish Cakes - moist and tender, flavored with capers, fried leeks, jalapeno and bell peppers and served with smoky chipotle lime sauce Soups and Salad: Jamaican Chicken and Callaloo Soup - shredded chicken breast with butternut squash, callaloo greens, garlic and thyme, combined in a flavorful chicken broth and topped with toasted coconut Cream of Four Mushrooms Soup - a rich and warming blend of oyster, ****ake, button and enoki mushrooms Chilled Mango Gazpacho - our master chef’s unique and incomparably refreshing version of a classic gazpacho Salad of Arugula and Frisee - with Williams pear, mandarin segments, pistachio, cherry tomato Choice of Dressing: house Italian; thousand island; blue cheese; hot mustard or fat-free honey Dijon Entrees: Fettuccine Frutti Di Mare - plump scallops, shrimps, clams and mussels tossed in lightly whipped lobster brandy cream with chopped Italian parsley Filet of Beef Wellington - mouthwatering tenderloin of beef topped with a duxelles of duck liver and mushrooms, wrapped in puff pastry -- served on a morror of Madeira sauce with duchesse and a medley of green asparagus and Chinese pea pods Oven Roasted Rack of Lamb - rubbed with Dijon mustard and fragrant garlic herb crumbs - served with full-flavored Pinot Noir sauce, mint virgin olive oil, robust ratatouille and savory potato pie Seared Corvina Topped with Tossed Lemon-Arugula Salad - nestled next to cocotte potatoes fresh arugula and cherry tomato salad with zesty lemon dressing Poached Mahi-Mahi with Shrimp Mousse and Garlic Herb Butter Sauce - served with steamed crab legs, poached red skin potatoes, steamed spring vegetables Seared Beef Tataki Salad - seared lime-cilantro-garlic marinated flank steak served rare with avocado, tomato and mixed greens tossed with wasabi vinaigrette Cous-Cous Florentine - cous-cous and spinach, served with a grilled vegetable kebab accompanied by dill-flavored nonfat sour cream sauce Desserts: Master Chef Rudi’s Double Strawberry Cheesecake - served on shimmering fresh strawberry sauce Chocolate Souffle - satiny French chocolate lightened with egg white foam and baked to lofty heights, served with Amaretto sauce Strawberry Romanoff - Vodka and Grand Marnier marinated strawberries topped with a light crème patissier Crepes Suzette - crepes smothered in warm orange-caramel sauce with Grand Marnier Almond Fruit Cake - (no sugar added) - a moist almond butter cake layered with cherries and Frangelico whipped cream Sliced Fruit Plate - an assorted selection of fresh fruit Assorted Cheese Plate - a spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread Vanilla Ice Cream Coffee Ice Cream Orange Sorbet Chocolate Low Fat Frozen Yogurt Strawberry Ice Cream - no sugar added Vanilla Ice Cream - no sugar added Hot chocolate Fudge Sundae - a mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #3 Share Posted December 9, 2008 Third Day Appetizers: Watermelon Cocktail - bathed in zippy orange mint syrup Sweet Tomato and Fresh Mozzarella - drizzled with aged balsamic and virgin olive oil under a basil chiffonade and served with fresh foccacia bread Tuna Tartar with Prawn - sushi-grade tuna and jumbo prawn marinated in orange, lime, onion and cumin Beet and Chile Quesadillas - oven-roasted baby beets with jalapeno and poblano peppers in a flour tortilla Soups and Salad: Caribbean Fish Chowder - Caribbean fish, roasted red pimentos, cream, potatoes, celery and diced pumpkin Pasta Fagioli - Tuscany style beans and macaroni soup with aromatic herbs and vegetables in a rich nourishing broth Chilled Apple Vichyssoise - with a kick of apple brandy, sprinkled with diced Granny Smith apples California Gourmet Greens - toasted pecans, sun-warmed cherry tomatoes and fresh orange segments Choice of Dressing: house Italian; thousand island; blue cheese; balsamic vinaigrette or fat-free blue cheese Entrees: Farfalle with Chicken and Poblano Cream - flavored with tomatoes, cilantro and corn kernels Caribbean ‘Jerk’ Chicken Breast - island-spiced and served with seasoned three-bean ragout, golden grilled pineapple spears and baby corn with pearl onions Korean Kalbi Beef Short Ribs - soy and ginger marinated beef short ribs broiled and served with lemon grass, steamed jasmine rice and sautéed greens Braised Lamb Shank - in a rich-flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1st week Rum-Glazed Lane Snapper Filet - topped with grilled pineapple and served with asparagus spears, steamed cauliflower and Caribbean rice pilaf scented with cumin and thyme 2nd week Orange Roughy with Tomato-Avocado Aioli - served with asparagus spears, steamed cauliflower and Caribbean rice pilaf scented with cumin and thyme ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Santa Fe Salad - lime-marinated turkey, fresh corn, black beans, cheese, tortilla strips, tomato and mixed lettuces with spicy peanut cilantro vinaigrette Asian Vegetable Noodles - ramen noodles tossed with scallions, bell pepper, snow peas and sesame Desserts: Key Lime Pie - the real deal, incomparably refreshing and tartly bracing, in a unique pie crust Chocolate Avalanche Cake - ‘boulders’ of chocolate-drenched cake enriched with fudge sauce Strawberries Pavlova - a sweetly crisp meringue basked with whipped cream and freshly sliced strawberries Caramel Peach Melba - sweetened peaches swirled in caramel and raspberry sauce with Peachtree liqueur - served with vanilla ice cream Strawberry Shortcake (no sugar added) - glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit Sliced Fruit Plate Assorted Cheese Plate Vanilla Ice Cream Pistachio Ice Cream Raspberry Sorbet Cookies N’ Cream Low Fat Frozen Yougrt Strawberry Ice Cream - no sugar added Vanilla Ice Cream - no sugar added Pear Belle Helene - a mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #4 Share Posted December 9, 2008 Fourth Day Appetizers: Summer Fruit Salad with Sambuca - Italian favorite, macedoine of fruits flavored with sugar syrup and Sambuca liqueur Antilles Shrimp Cocktail - plump bay shrimp with cocktail sauce, enriched with cream and Cognac Herring of the Netherlands - imported Maatjes herring served with crisp potato-apple salad, chopped onions, pickles and sour cream Chicken and Mushroom Ragout - chicken and mushroom ragout served in flaky puff pastry Soups and Salad: Dutch Pea Soup - flavored according to tradition, with carrots, leeks, potato and celery leaves - enriched with a hearty helping of smoked ham and sausage Barley and Mushroom Soup - slowly cooked with selected root vegetables, red lentils and white beans Chilled Cucumber Soup with Dill and Sour Cream - a cool and refreshing blend spiked with a dash of red wine winegar Chopped Farmers Salad - baby spinach with red onions, kalamata olives, tomato, cucumber and Feta cheese Choice of Dressings: house Italian; thousand island; blue cheese; sesame French or fat-free thousand island Entrees: Ziti with Sauteed Andouille Sausage - olive oil, garlic, roasted bell peppers, and red onions sautéed with Andouille sausage then tossed together with tender ziti, marinara and a hint of cayenne Chicken with Dried Cranberries and Orange Relish - this zesty favorite is served with roasted Parisian potatoes and assorted green vegetables Oven Roasted Beef Tender Topped with Button Mushrooms - tranches of beef roasted to perfection, served with a creamy sauce of button mushrooms, roasted potatoes and spring vegetables Pan Fried Cod with Capers and Lemon Segments - sprinkled with chopped parsley and served with boiled potatoes, steamed broccoli florets and roasted cherry tomatoes Bami Goreng - Dutch style Indonesian noodles with chicken sate and prawn crackers Grilled Chinese Five Spice Salmon and Crispy Tortilla Salad - served over Romaine lettuce, cucumber, tomato, scallions, tossed in a ginger and lime dressing Potato Onion Pie Gratinated with Dutch Edamer Cheese - layers of sautéed onion, mushrooms and potato, golden baked with Edamer cheese Desserts: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1st week Cappuccino Truffle Bombe - for sophisticates only, a coffee-flavored ice cream coated in bittersweet chocolate 2nd week Dutch Apple Pie - a juicy heap of sliced apples and raisins baked in a sweet buttery crust with a lattice top ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Peach Rice Clouds - light Bavarian vanilla flavored rice cream with poached peaches on a chocolate mirror Bossche Boi - feather light cream puff filled with Chantilly cream Crepes Georgette - crepes simmered in rich and creamy caramel sauce with dark rum Tompoes - (no sugar added) - layers of flaky puff pastry filled with vanilla flavored pastry cream Sliced Fruit Plate Assorted Cheese Plate Vanilla Ice Cream Rocky Road Ice Cream Orange Sorbet Raspberry Low Fat Frozen Yogurt Strawberry Ice Cream - no sugar added Vanilla Ice Cream - no sugar added Boerenjongens Sundae - a mound of vanilla ice cream covered with citrus-scented brandy sauce and sprinkled with Dutch gin-marinated raisins Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #5 Share Posted December 9, 2008 Fifth Day Appetizers: Citrus Delight with Amaretto - glistening oranges, pineapple and grapefruit with an autumn-scented cranberry apple vinaigrette Italian Prosciutto Ham - thinly shaved, air-dried ham with a succulent cantaloupe melon fan Sashimi of Salmon with Wasabi Mayonnaise - pickled ginger, soy sauce, finely diced cucumber and mango salad Mushroom Chorizo Strudel - an earthly delight, with creamy goat cheese and an elegant Madeira sauce Soups and Salad: Corn and Yellow Squash Soup with Crabmeat - a creamy, silky puree of corn and yellow squash garnished with a touch of crabmeat Pistou Soup - provencal vegetable and white bean soup enhanced with basil pesto flavor Chilled Banana Coconut Soup - topped with toasted almonds Greek Salad - crisp chopped romaine showered with feta cheese, tender artichoke, kalamata olives, sun-ripened tomato, red onion and cucumber Choice of Dressings: house Italian, thousand island, blue cheese, sesame French or fat-free thousand island Entrees: Linguine with Scallops and Shrimp - tossed in basil tomato fondue with diced roasted peppers Parmesan Crusted Chicken Breast - with sweetly mellow honey Dijon mustard sauce, and served with basil-scented mashed potatoes and sugar peas Caribbean Island Pot Roast - slowly braised beef in rum and red wine sauce with island root vegetables, topped with frizzled onions and served with a mushroom medley, zucchini and pineapple mashed yams Maple Roasted Pork Tenderloin - served sliced with zucchini ribbons and potato parsnip puree Spice-Rubbed Grilled Swordfish Filet - grilled cumin-seasoned filet served with grilled corn and tomato salsa, flavored with lime and Anaheium chili -- served with crisp green beans and roasted parsnips Fresh Mozzarella and Tomato Salad - red cherry tomatoes with beckoning mozzarella, served on a lemon-dressed bed of arugula with fresh basil and parsley Stuffed Green Peppers - peak season peppers baked in tomato sauce and stuffed with Mexican vegetable rice, gratinated with cheese under the hot grill Desserts: Zuppa Inglese - slices of sponge cake dipped in sweet wine, then layered with whipped cream, diced candied fruit, and topped with toasted meringue Warm Chocolate Pudding - seductive and spicy, topped with chocolate sauce and accented with ripe berry sauce Pina Colada Crème Brulee- a tropical twist to this classical French dessert Crepes Suzette - crepes smothered in warm orange-caramel sauce with Grand Marnier Seasonal Fruit Tart (no sugar added) - individual tartlet topped with seasonal fruits Sliced Fruit Plate Assorted Cheese Plate Vanilla Ice Cream Rum Raisin Ice Cream Lemon Sorbet Raspberry Low Fat Frozen Yogurt Strawberry Ice Cream - no sugar added Vanilla Ice Cream - no sugar added Strawberry Sundae - a mound of vanilla ice cream with fresh strawberry topping, whipped cream and nutty praline crunch Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #6 Share Posted December 9, 2008 Sixth Day Appetizers: Celebration of Fruit Cocktail - a selection of seasonal fruits splashed with Crème de Cassis and served with tongue-teasing apple foam Chilled Alaskan Crab Legs - drizzled with lemon splash dressing and served with cocktail sauce Pate de Foie Gras - smooth liver pate with deep-flavored Ruby Port marmalade and gently poached pear Escargots Bourguignon - delectable snails marinated in Pernod and and Chablis and lightly baked in herb garlic butter with French bread Soups and Salad: Cream of Green Asparagus Soup - a cup of verdant springtime, topped with foamy cream and crunchy pesto croutons Duck and Sausage Gumbo - hearty but not too thick with onions, celery, bell peppers, scallions and rice Chilled Strawberry Bisque - sweet, cool and smooth, garnished with a slightly sharp green peppercorn cream Garden Harvest - a tangle of frisee, arugula, spinach and oak leaf lettuce, with tomatoes, dried cranberries and caramelized apples Choice of Dressing: house Italian; thousand island; Asian Sesame Ginger; Balsamic Vinegar or Fat-free blue cheese Entrees: Spaghetti Puttanesca - al dente cooked spaghetti tossed in marinara sauce flavored with anchovies, capers, black olives, garlic and oregano Chicken Scallopini Marsala - marsala cream sauce with porcini mushrooms and dried cherries, served over risotto rice cake Roasted Rack of Veal - brushed with fresh herbs, flavored with Calvados, served on creamy Morille sauce - garnished with apple, served with pomme fondant and baby vegetables Surf and Turf - lobster tail and petite filet mignon with herb garlic butter on a bed of seasoned pilaf rice and assorted vegetable Wild Seabass with Sweet Corn-Curry Sauce - served grilled with apricot studded citrus cous-cous 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 Curried Vegetable Cutlet - minced peak-season vegetables flavored with ndian spices, hand-molded and sautéed to a golden brown -- served with garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy Desserts: Baked Alaska - an ice cream ‘glacier’ under a blanket of meringue with warm brandy Bing cherry sauce Flourless Chocolate Cake - a bit of haven, this rich chocolate cake with its molten chocolate center is topped off with whipped cream and an assortment of berries Yogurt Wildberry Mousse (no sugar added) - a light mousse with fresh berry accents Sliced Fruit Plate Assorted Cheese Plate Vanilla Ice Cream Peach Ice Cream Mango Sorbet Vanilla Low Fat Yogurt Coffee Ice Cream - no sugar added Vanilla Ice Cream - no sugar added The Master Chef’s Sundae - a mound of vanilla ice cream topped with mashed tropical fruits and whipped cream and sprinkled with roasted macadamia nuts Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #7 Share Posted December 9, 2008 Seventh Day Appetizers: Fruit Palette - medley of honeydew melon, pineapple and orange slices Dialogue of Alaskan Salmon Tartar with avocado - cold-smoked, pickled and chipotle hot smoked salmon with lime avocado tomato salsa Chilled Green Asparagus with Oven-Roasted Tomatoes - presented with buffalo mozzarella and drizzle of basil oil Golden Baked Brie in Phyllo Dough - served with spiced apple-cranberry compote Soups and Salad: Lobster Bisque - silky smooth classical shellfish soup heightened with aged French Cognac and whipped cream Oxtail in Croute - this classical soup is simmered slowly to get the perfect flavors served baked in crusty pastry dough Chilled Sour Cherry Soup - with a mosaic of crème fraiche and fried ginger Master Chef Rudi’s Salad in Tomato Shell - Selected baby greens with julienne peppers, enoki mushrooms and bell pepper confetti drizzled with mustard Cognac dressing Entrees: Tagliatalle with Roasted Chicken and Sun Dried Tomato - tossed in olive oil and lemon cream Duck a la Orange - the old time favorite, oven roasted until crisp and served with Grand Marnier sauce, braised red cabbage, pea pods ad carrots julienne Whole Roasted Tenderloin of Beef - on an earthly bed of Calvados-spiked mushroom ragout, with seasonal vegetable and braised onions Grilled Lamb Chops with Oregano and Apple Chutney - drizzled with mint oil, butternut squash and sautéed tomatoes in pesto Sauteed Shrimps “Provencal” - scented with Mediterranean herbs, garlic and tomato concassee and florets of crisp tender broccoli Apricot Glazed Salmon with Soy, Garlic and Ginger Splash - served with baby vegetable medley and saffron-scented new potatoes Avocado Citrus Salad - sliced avocado and Meyer lemon filets on a bed of mixed lettuces with fresh basil, dressed with citrus zest and Sherry vinaigrette Wild Mushroom Strudel - selected forest mushroom, spinach and Feta cheese rolled in phyllo dough and baked until crisp and flaky - served with Thai red curry sauce Desserts: Master Chef Rudi’s ‘Premiere’ - a white chocolate chef ‘togue’ filled with sweetly delicate milk chocolate mousse and decorated with macerated berries Souffle au Grand Marnier - orange liqueur-flavored batter lightened with egg white foam and baked to lofty heights, served with vanilla rum sauce Berry Dream (no sugar added) - a crisp tart filled with vanilla custard and topped with fresh mixed berries Sliced Fruit Plate Assorted Cheese Plate Vanilla Ice Cream Strawberry Ice Cream Passion Fruit Sorbet Heath Bar Crunch Low Fat Frozen Yogurt Chocolate Chip Ice Cream - no sugar added Vanilla Ice Cream - no sugar added Peach Melba Sundae - a mound of vanilla ice cream capped with sliced golden peaches and sweetly tart Melba sauce Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #8 Share Posted December 9, 2008 Available Daily 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 Coho Salmon - grilled and basted with fresh lemon, served with vegetables of the day and steamed rice Perfectly Grilled Chicken of Breast - a lightly seasoned boneless breast with red skin potatoes and vegetables of the day New York Steak - New York steak aged to perfection, accompanied with the daily offering of vegetables and garlic-spiked mashed potatoes (select from an 8 oz or 10 oz cut) Link to comment Share on other sites More sharing options...
akaCruiser Posted December 9, 2008 #9 Share Posted December 9, 2008 Thank you for posting the menus for Eurodam, as I have been looking at the boards for a long time and was hoping someone would be posting them before I depart on Dec 13. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #10 Share Posted December 9, 2008 You are welcome. I tried to get them on as quickly as possible knowing that there are lot of CC'ers leaving soon on the Eurodam. Link to comment Share on other sites More sharing options...
mafig Posted December 9, 2008 #11 Share Posted December 9, 2008 Thank you for these menus. Can't wait for DH to get home so I can show them to him. By any chance do you have a listing of the "Martinis of the Day" (assuming they still have those;)). Link to comment Share on other sites More sharing options...
goody1 Posted December 9, 2008 #12 Share Posted December 9, 2008 Thank you so much for taking the time to post these comprehensive menus. My wife and I are cruising on the Eurodam in August which will be our first cruise with HAL and this gives a great insight into HAL menus. Link to comment Share on other sites More sharing options...
darcy24 Posted December 9, 2008 #13 Share Posted December 9, 2008 Do you think the menus for Zuiderdam Alaska next year will be the same/similar? Would think that perhaps less Caribbean themed and more North West. Any thoughts? Link to comment Share on other sites More sharing options...
red knight Posted December 9, 2008 #14 Share Posted December 9, 2008 KK You are nasty posting these menus! My cruise on the Eurodam is not until late March, and I am now already too hungry to wait!:D Link to comment Share on other sites More sharing options...
tomtal Posted December 9, 2008 #15 Share Posted December 9, 2008 Thanks for the menus. One little rotund person will be a little/lot more rotund by the end of next week! Link to comment Share on other sites More sharing options...
twinkletoes4445 Posted December 9, 2008 #16 Share Posted December 9, 2008 Thanks for posting the new menu! :) Link to comment Share on other sites More sharing options...
auntdana Posted December 9, 2008 #17 Share Posted December 9, 2008 thanks for psoting the menus i sail Jan 4 2009 on the westerdam bnut i hear that all the ships serve the same menu thanks again dana Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #18 Share Posted December 9, 2008 Do you think the menus for Zuiderdam Alaska next year will be the same/similar? Would think that perhaps less Caribbean themed and more North West. Any thoughts? The Alaskan menus are slightly different offering more seafood and less Caribbean style food. I posted the ones from our Alaskan Westerdam cruise last May. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #19 Share Posted December 9, 2008 thanks for psoting the menus i sail Jan 4 2009 on the westerdam bnut i hear that all the ships serve the same menu thanks again dana That's is correct -- there is very little difference in the menus for a particular area. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #20 Share Posted December 9, 2008 Thank you for these menus. Can't wait for DH to get home so I can show them to him. By any chance do you have a listing of the "Martinis of the Day" (assuming they still have those;)). Sorry -- I don't have the list for the Maartini of the Day. The Daily Program only listed the Drink of the Day. But I do remember seeing inside the Bar Menu on the tables the Martini of the Day listed there. Link to comment Share on other sites More sharing options...
cruz chic Posted December 9, 2008 #21 Share Posted December 9, 2008 I don't think they have had martini of the day for a long time now. KK, your desserts sounded much better then ours. There were maybe 5 days out of the 26 that had decent desserts on my Statendam cruise. Very dissapointing. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted December 9, 2008 Author #22 Share Posted December 9, 2008 The martini of the day is still around -- just not advertized in the Daily Program. Link to comment Share on other sites More sharing options...
Floormaster Posted December 9, 2008 #23 Share Posted December 9, 2008 Thanks for the info....we leave on the 13th...can't wait! Link to comment Share on other sites More sharing options...
Rare Roz Posted December 9, 2008 #24 Share Posted December 9, 2008 OMG! :eek: Bami Goreng is back on the menu. I've died and gone to heaven. Next HAL cruise isn't until November of next year. Hope it's still offered. Roz Link to comment Share on other sites More sharing options...
Alebd Posted December 9, 2008 #25 Share Posted December 9, 2008 We've just returned from two weeks on the Volendam in Australia- NZ- The menus were very similar, almost identical, to these. A few different "fresh, regional flavor" items here and there. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.