Eurodam Dining Room Menu

[Krazy Kruizers]

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

[Krazy Kruizers]

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

[Krazy Kruizers]

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

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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

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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

[Krazy Kruizers]

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

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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

[Krazy Kruizers]

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

[Krazy Kruizers]

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

[Krazy Kruizers]

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

[Krazy Kruizers]

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)

[akaCruiser]

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.

[Krazy Kruizers]

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.

[mafig]

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;)).

[goody1]

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.

[darcy24]

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?

[red knight]

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

[tomtal]

Thanks for the menus. One little rotund person will be a little/lot more rotund by the end of next week!

[twinkletoes4445]

Thanks for posting the new menu! :)

[auntdana]

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

[Krazy Kruizers]

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.

[Krazy Kruizers]

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.

[Krazy Kruizers]

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.

[cruz chic]

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.

[Krazy Kruizers]

The martini of the day is still around -- just not advertized in the Daily Program.

[Floormaster]

Thanks for the info....we leave on the 13th...can't wait!

[Roz]

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

[Alebd]

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.