robntawn
August 10th, 2006, 12:36 PM
For those of you who are interested, here are 3 days worth of menus from the 2006 Alaska cruise season on the Volendam.
Dear Mr Johnson,
Please see attached for some sample menus from our 2006 Alaska Season, as well as the latest wine list from the dining room. Please bear in mind that these are samles only and subject to change without notice, and therefore may not necessarily be the same as on your upcoming cruise.
Let me know if there is anything with which I can be of service.
DAY 2
Freshly Baked Bread
Baguette Rolls
Farmers Bread Rolls
Six-Grain Loaf
APPETIZERS
Mélange of Northwestern Fruit
Drizzled with a cilantro-balsamic maple reduction
Jumbo Shrimp Cocktail
Plump chilled shrimps with a zingy American cocktail sauce
Pâté Foie Gras
Handmade duck liver pâté with Madeira marmalade jelly and gently poached pear
Glacier Bay Salmon Cake
A delicate mixture of northwest salmon with celery, onion and sherry wine served with a whole grain mustard sauce
ÑSalad of Arugula and Frisee
With William Pear and key lime and passion fruit vinaigrette
Caesar Salad
Caesar dressing, Parmesan cheese and croutons
Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Honey Dijon
SOUPS
Shrimpand Salmon Chowder
Sensuously smooth shellfish soup, topped with flaked salmon, heightened with aged French cognac and whipped cream
French Onion Soup
Richly intense caramelized onions glazed with dry red wine in a savory clear broth, baked with gruyère cheese
Chilled Cream of Leek and Potato
Silky smooth puree of cream, leek and potato garnished with crabmeat
PASTA PASTA
ÑTagliatelle with Asparagus and Fresh Mozzarella
Gently tossed with seared shallots, fresh thyme and juicy garlic roasted tomato
ENTREES
Steamed Alaskan King Crab Legs
In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and fingerling potatoes
Honey Birch Glazed Country Ham
Thick-sliced with corn bread pudding, country-style mashed potatoes, home-style brown sauce and bronze-baked apple
Oven Roasted Rack of Lamb
Rubbed with Dijon mustard and fresh herb breadcrumbs. Served with a pinot noir sauce, minted olive oil, traditional ratatouille and garlicky potato gratin
Oriental Style Rotisserie Duck
With a sweet-and-sour sauce on a crisp mound of sesame-tossed stir-fried vegetables and Asian egg noodles
Chateaubriand of Roasted Whole Tenderloin of Beef
Carved to your liking, with creamy béarnaise sauce, grilled portobello, zucchini spaghetti sautéed in sun-dried tomato oil and duchesse potatoes
Picatta of Vegetables
A fresh vegetable assortment dipped and coated with a parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous
Choose one of these Salmon Dishes as Holland America Line goes wild on Salmon
ÑGrilled Salmon with Endive and Caramelized Orange Zests
Grilled seasoned fillet with endive spears, bittersweet-candied orange zests, fresh asparagus and snow potatoes
Black and White Sesame Crusted Salmon
Flaky fillet with a sweet soy and ginger glaze, oriental roasted vegetables and Chinese cabbage slaw
Upon request the above entrées can be served with the sauce on the side.
Baked potato with sour cream, chives and bacon bits upon request
Indicates Master Chef Rudi Sodamin's Signature Dish
DESSERTS
Master Chef Rudi’s Double Strawberry Cheesecake
A luscious blend of low fat cream cheese, fresh egg and sugar, served with a shimmery fresh strawberry sauce
Chocolate Soufflé
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 dome coated in bittersweet chocolate
The Gold Rush Baked Alaska
French vanilla ice cream crusted with a double chocolate fudge brownie and a meringue dusted with gold, served with your choice of topping:
Today’s toppings are: Blueberry Confit – Crushed Macaroons - Warm Caramel Toffee
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, Coffee
Low Fat Frozen Chocolate Yogurt
No sugar added Ice cream
Vanilla or Strawberry
Mango Sorbet
Hot Chocolate Fudge Sundae
A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds
Flambé Crepes Suzette
Crepes smothered in an orange-caramel sauce with Grand Marnier
ÑSliced Fresh Fruit
Assorted Cheese Plate
A spectrum of full-flavored cheeses (brie, blue cheese, edam, gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
DAY 4
DAY 4
Freshly Baked Bread
Potato Rolls
Honey and Wheat Rolls with Raisins
Pesto Bread
APPETIZERS
Dutch Sailors’ Fruit Cocktail with Yukon Whiskey
A bright array of fresh fruit spiked with whiskey
Juneau Bay Shrimp Cocktail
Plump bay shrimps with chunks of glistening pineapple in a brandy cocktail sauce
ÑSweet Tomato and Fresh Mozzarella
Drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade
Crab and Artichoke Dip
Sweet rock crab, bell pepper, cream cheese and fresh thyme, baked with American cheddar and served with focaccia bread
SALAD
Chiffonade of Bibb Lettuce with Tuna
Bibb lettuce, diced cucumber, tomato, olives, green beans and boiled potato with flakes of tuna, garnished with a hard-cooked egg
Caesar Salad
Caesar dressing, parmesan cheese and croutons
Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Thousand Island
SOUPS
Dutch Pea Soup with Smoked Pork Meat
This history, robust soup will give you the ultimate outside adventure and warming
ÑFamous Italian Wedding Soup
Hearty broth rich with colorful vegetables, tender pasta and tiny meatballs
Wild Native Alaskan Berry Blend
With strawberries, blueberries and raspberries, topped with tangy lime sorbet
PASTA PASTA
Penne with Italian sausage and Buffalo Mozzarella
Tossed in a tomato marinara sauce flavored with fresh basil
ENTREES
Whole Dover Sole Meunière
With steamed asparagus, carrot tips and minted new potatoes
Dutch Favorite - Brisket of Beef with Hodge-Podge
Slowly simmered beef in a deeply rich butter sauce with peak-flavor of root vegetables and dressed on a hodge-podge of carrots, onion and potatoes.
Grilled Pork Tenderloin with a Mushroom and Green Peppercorn Relish
Served with spaetzle, fresh spinach and tender grilled fennel
Home Style Roast Turkey
Golden roasted and juicy, complete with harvest-time apple pecan stuffing, giblet gravy, zingy cranberry relish and just-like-Mom’s Brussels sprouts and mashed potatoes
Nasi Goreng Rijsttafel
Indonesian fried rice feast with juicy pork saté, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelet. Served with pickled cucumber, crisp prawn crackers and crisp-creamy fried banana
Southwestern Style Cheese Manicotti
With creamy tomato sauce, roasted corn, bell pepper, cilantro, basil, olives, green onion and jalapeño, baked with fontina cheese
Choose one of these Salmon Dishes as Holland America Line goes wild on Salmon
ÑHerb Scented Salmon Fillet with Pinot Noir Sauce
Served with an earthy mushroom wine sauce, chive potatoes, sun-dried tomato, asparagus and broccoli
Almond Crusted Salmon with Leek and Lemon Cream
Baked with a crunchy crown of sliced almonds and served with leek-cream sauce and sautéed baby carrots, zucchini ribbons and red bell pepper
Upon request the above entrées can be served with the sauce on the side.
Baked potato with sour cream, chives and bacon bits upon request
Indicates Master Chef Rudi Sodamin's Signature Dish
Ñ Selection of our Lite Cuisine
DESSERTS
Crème Brûlée
A creamy Grand Marnier-scented custard with a sheer layer of crisply caramelized sugar
Chocolate Mousse in Basket
A classic French mousse, voluptuously smooth yet light
ÑRustic Pear Galette
A hand-formed tart topped with juicy pear nestled in an almond cream and sprinkled with crunchy sliced almond
The Gold Rush Baked Alaska
French vanilla ice cream crusted with a double chocolate fudge brownie and a meringue dusted with gold, served with your choice of topping:
Today’s toppings are: Peach Confit – Yukon Whiskey Butterscotch - Pepperminted Hot Fudge
NO SUGAR ADDED DESSERT
Chocolate Profiteroles
Feather light cream puffs filled with sugar-free chocolate custard
ICE CREAM
Vanilla, Rocky Road
Low Fat Frozen Raspberry Yogurt
No Sugar added Ice cream
Vanilla or Strawberry
Pineapple Sorbet
The Raspberry Sundae
A mound of vanilla ice cream glistening with warm raspberries, topped with whipped cream and a delicate almond cookie
Flambé 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
A spectrum of full-flavored cheeses (brie, blue cheese, edam, gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
DAY 6
Freshly Baked Bread
Sesame Italian Rolls
Six-Grain Rolls
French Baguette
APPETIZERS
ÑMedley of a Rainbow of Fruits
Splashed with a banana liqueur and sprinkled with fresh coconut shavings
Trio of Salmon with Prawns with Pearls of the Ocean
A selected display of delicately hot smoked salmon, pickled salmon and marinated salmon and jumbo prawn garnished with salmon caviar
Pâté en Croûte
A coarse blended pâté made of chicken and pistachio with a classical Cumberland sauce
Escargots Bourguignon
Delectable snails marinated in Pernod and chablis and lightly baked in an herb garlic butter, with French bread
SALAD
Classical Caesar Salad
Romaine tossed in a home made Caesar dressing and topped with garlic herb croutons and parmesan cheese. Anchovies or Ketchikan hot-smoked salmon on request
Choice of Dressing: House Italian, Ranch Blue Cheese, Thousand Island or fat free Italian
SOUPS
Cream of Forest Mushrooms
A rich blend of oyster, shiitake and button mushrooms, topped with a crunchy carrot fritter
ÑAlaskan Bouillabaisse
North American version of the classic rich, clear seafood broth with bay scallops, shrimps, salmon and halibut, served with baked salmon mousse crostini
Chilled Sour Cherry Soup
With a mosaic of crème fraiche and fried ginger
PASTA PASTA
Linguini with Baby Rock Shrimp and Scallops
In a light creamy white wine sauce tossed with tomatoes
ENTREES
Surf and Turf
Petit filet mignon and a lobster tail with herb garlic butter on a bed of seasoned pilaf rice, with fresh asparagus
Braised Osso Buco
An Italian favorite. Meltingly tender veal shank, slow simmered in white wine and fresh tomato sauce with a lemon garlic finish. Served on mushroom risotto
Baked Flounder filled with Salmon Mousse
Presented on a creamy sauce of spinach and bay shrimps, with fingerling potatoes
Roasted Pheasant with Cranberry Compote
Layered on a sweet potato puree and served with a quickly stir-fried cabbage
Curried Vegetable Cutlet
Minced peak-season vegetables flavored with Indian spices, hand-molded and sautéed to a golden brown. Served with garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy
Choose one of these Salmon Dishes as Holland America Line goes wild on Salmon
Grilled Salmon with Ginger-Cilantro Pesto
Golden grilled and served with a gingery macadamia nut pesto on watercress with tomato, bell pepper and new potatoes
Pan Fried Salmon with Stir Fried Vegetables
Served atop sesame-seared asparagus, carrot, squash, and bell pepper with a spicy lime and ginger mango sauce and wasabi mustard mashed potatoes
Upon request the above entrées can be served with the sauce on the side.
Baked potato with sour cream, chives and bacon bits upon request
Indicates Master Chef Rudi Sodamin's Signature Dish
Ñ Selection of our Lite Cuisine
DESSERTS
The Gold Rush Baked Alaska
French vanilla ice cream crusted with a double chocolate fudge brownie and a meringue dusted with gold, served with your choice of topping:
Today’s toppings are: Brandied Bing Cherries – Chocolate
Marshmallow Marble - Strawberry Romanoff
ÑMango Banana Pistachio Strudel
Two prized tropical fruits, flavored with sugar cane rum and served on a fragrant vanilla raisin sauce alongside coconut ice cream
NO SUGAR ADDED DESSERT
Individual Baked Alaska
Ice cream "glacier" under a blanket of meringue with warm brandy bing cherry sauce
ICE CREAM
Vanilla, Strawberry
Low Fat Frozen Heath Bar Crunch Yogurt
No Sugar added Ice cream
Vanilla or Chocolate
Watermelon Sorbet
Peach Melba Sundae
A mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart melba sauce
Poire Flambé
Poached ripe pear flambéed with crème de cacao and drizzled with a dark poire william chocolate sauce
Sliced Fresh Fruit
Assorted Cheese Plate
A spectrum of full-flavored cheeses (brie, blue cheese, edam, gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
Dear Mr Johnson,
Please see attached for some sample menus from our 2006 Alaska Season, as well as the latest wine list from the dining room. Please bear in mind that these are samles only and subject to change without notice, and therefore may not necessarily be the same as on your upcoming cruise.
Let me know if there is anything with which I can be of service.
DAY 2
Freshly Baked Bread
Baguette Rolls
Farmers Bread Rolls
Six-Grain Loaf
APPETIZERS
Mélange of Northwestern Fruit
Drizzled with a cilantro-balsamic maple reduction
Jumbo Shrimp Cocktail
Plump chilled shrimps with a zingy American cocktail sauce
Pâté Foie Gras
Handmade duck liver pâté with Madeira marmalade jelly and gently poached pear
Glacier Bay Salmon Cake
A delicate mixture of northwest salmon with celery, onion and sherry wine served with a whole grain mustard sauce
ÑSalad of Arugula and Frisee
With William Pear and key lime and passion fruit vinaigrette
Caesar Salad
Caesar dressing, Parmesan cheese and croutons
Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Honey Dijon
SOUPS
Shrimpand Salmon Chowder
Sensuously smooth shellfish soup, topped with flaked salmon, heightened with aged French cognac and whipped cream
French Onion Soup
Richly intense caramelized onions glazed with dry red wine in a savory clear broth, baked with gruyère cheese
Chilled Cream of Leek and Potato
Silky smooth puree of cream, leek and potato garnished with crabmeat
PASTA PASTA
ÑTagliatelle with Asparagus and Fresh Mozzarella
Gently tossed with seared shallots, fresh thyme and juicy garlic roasted tomato
ENTREES
Steamed Alaskan King Crab Legs
In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and fingerling potatoes
Honey Birch Glazed Country Ham
Thick-sliced with corn bread pudding, country-style mashed potatoes, home-style brown sauce and bronze-baked apple
Oven Roasted Rack of Lamb
Rubbed with Dijon mustard and fresh herb breadcrumbs. Served with a pinot noir sauce, minted olive oil, traditional ratatouille and garlicky potato gratin
Oriental Style Rotisserie Duck
With a sweet-and-sour sauce on a crisp mound of sesame-tossed stir-fried vegetables and Asian egg noodles
Chateaubriand of Roasted Whole Tenderloin of Beef
Carved to your liking, with creamy béarnaise sauce, grilled portobello, zucchini spaghetti sautéed in sun-dried tomato oil and duchesse potatoes
Picatta of Vegetables
A fresh vegetable assortment dipped and coated with a parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous
Choose one of these Salmon Dishes as Holland America Line goes wild on Salmon
ÑGrilled Salmon with Endive and Caramelized Orange Zests
Grilled seasoned fillet with endive spears, bittersweet-candied orange zests, fresh asparagus and snow potatoes
Black and White Sesame Crusted Salmon
Flaky fillet with a sweet soy and ginger glaze, oriental roasted vegetables and Chinese cabbage slaw
Upon request the above entrées can be served with the sauce on the side.
Baked potato with sour cream, chives and bacon bits upon request
Indicates Master Chef Rudi Sodamin's Signature Dish
DESSERTS
Master Chef Rudi’s Double Strawberry Cheesecake
A luscious blend of low fat cream cheese, fresh egg and sugar, served with a shimmery fresh strawberry sauce
Chocolate Soufflé
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 dome coated in bittersweet chocolate
The Gold Rush Baked Alaska
French vanilla ice cream crusted with a double chocolate fudge brownie and a meringue dusted with gold, served with your choice of topping:
Today’s toppings are: Blueberry Confit – Crushed Macaroons - Warm Caramel Toffee
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, Coffee
Low Fat Frozen Chocolate Yogurt
No sugar added Ice cream
Vanilla or Strawberry
Mango Sorbet
Hot Chocolate Fudge Sundae
A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds
Flambé Crepes Suzette
Crepes smothered in an orange-caramel sauce with Grand Marnier
ÑSliced Fresh Fruit
Assorted Cheese Plate
A spectrum of full-flavored cheeses (brie, blue cheese, edam, gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
DAY 4
DAY 4
Freshly Baked Bread
Potato Rolls
Honey and Wheat Rolls with Raisins
Pesto Bread
APPETIZERS
Dutch Sailors’ Fruit Cocktail with Yukon Whiskey
A bright array of fresh fruit spiked with whiskey
Juneau Bay Shrimp Cocktail
Plump bay shrimps with chunks of glistening pineapple in a brandy cocktail sauce
ÑSweet Tomato and Fresh Mozzarella
Drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade
Crab and Artichoke Dip
Sweet rock crab, bell pepper, cream cheese and fresh thyme, baked with American cheddar and served with focaccia bread
SALAD
Chiffonade of Bibb Lettuce with Tuna
Bibb lettuce, diced cucumber, tomato, olives, green beans and boiled potato with flakes of tuna, garnished with a hard-cooked egg
Caesar Salad
Caesar dressing, parmesan cheese and croutons
Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Thousand Island
SOUPS
Dutch Pea Soup with Smoked Pork Meat
This history, robust soup will give you the ultimate outside adventure and warming
ÑFamous Italian Wedding Soup
Hearty broth rich with colorful vegetables, tender pasta and tiny meatballs
Wild Native Alaskan Berry Blend
With strawberries, blueberries and raspberries, topped with tangy lime sorbet
PASTA PASTA
Penne with Italian sausage and Buffalo Mozzarella
Tossed in a tomato marinara sauce flavored with fresh basil
ENTREES
Whole Dover Sole Meunière
With steamed asparagus, carrot tips and minted new potatoes
Dutch Favorite - Brisket of Beef with Hodge-Podge
Slowly simmered beef in a deeply rich butter sauce with peak-flavor of root vegetables and dressed on a hodge-podge of carrots, onion and potatoes.
Grilled Pork Tenderloin with a Mushroom and Green Peppercorn Relish
Served with spaetzle, fresh spinach and tender grilled fennel
Home Style Roast Turkey
Golden roasted and juicy, complete with harvest-time apple pecan stuffing, giblet gravy, zingy cranberry relish and just-like-Mom’s Brussels sprouts and mashed potatoes
Nasi Goreng Rijsttafel
Indonesian fried rice feast with juicy pork saté, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelet. Served with pickled cucumber, crisp prawn crackers and crisp-creamy fried banana
Southwestern Style Cheese Manicotti
With creamy tomato sauce, roasted corn, bell pepper, cilantro, basil, olives, green onion and jalapeño, baked with fontina cheese
Choose one of these Salmon Dishes as Holland America Line goes wild on Salmon
ÑHerb Scented Salmon Fillet with Pinot Noir Sauce
Served with an earthy mushroom wine sauce, chive potatoes, sun-dried tomato, asparagus and broccoli
Almond Crusted Salmon with Leek and Lemon Cream
Baked with a crunchy crown of sliced almonds and served with leek-cream sauce and sautéed baby carrots, zucchini ribbons and red bell pepper
Upon request the above entrées can be served with the sauce on the side.
Baked potato with sour cream, chives and bacon bits upon request
Indicates Master Chef Rudi Sodamin's Signature Dish
Ñ Selection of our Lite Cuisine
DESSERTS
Crème Brûlée
A creamy Grand Marnier-scented custard with a sheer layer of crisply caramelized sugar
Chocolate Mousse in Basket
A classic French mousse, voluptuously smooth yet light
ÑRustic Pear Galette
A hand-formed tart topped with juicy pear nestled in an almond cream and sprinkled with crunchy sliced almond
The Gold Rush Baked Alaska
French vanilla ice cream crusted with a double chocolate fudge brownie and a meringue dusted with gold, served with your choice of topping:
Today’s toppings are: Peach Confit – Yukon Whiskey Butterscotch - Pepperminted Hot Fudge
NO SUGAR ADDED DESSERT
Chocolate Profiteroles
Feather light cream puffs filled with sugar-free chocolate custard
ICE CREAM
Vanilla, Rocky Road
Low Fat Frozen Raspberry Yogurt
No Sugar added Ice cream
Vanilla or Strawberry
Pineapple Sorbet
The Raspberry Sundae
A mound of vanilla ice cream glistening with warm raspberries, topped with whipped cream and a delicate almond cookie
Flambé 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
A spectrum of full-flavored cheeses (brie, blue cheese, edam, gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread
DAY 6
Freshly Baked Bread
Sesame Italian Rolls
Six-Grain Rolls
French Baguette
APPETIZERS
ÑMedley of a Rainbow of Fruits
Splashed with a banana liqueur and sprinkled with fresh coconut shavings
Trio of Salmon with Prawns with Pearls of the Ocean
A selected display of delicately hot smoked salmon, pickled salmon and marinated salmon and jumbo prawn garnished with salmon caviar
Pâté en Croûte
A coarse blended pâté made of chicken and pistachio with a classical Cumberland sauce
Escargots Bourguignon
Delectable snails marinated in Pernod and chablis and lightly baked in an herb garlic butter, with French bread
SALAD
Classical Caesar Salad
Romaine tossed in a home made Caesar dressing and topped with garlic herb croutons and parmesan cheese. Anchovies or Ketchikan hot-smoked salmon on request
Choice of Dressing: House Italian, Ranch Blue Cheese, Thousand Island or fat free Italian
SOUPS
Cream of Forest Mushrooms
A rich blend of oyster, shiitake and button mushrooms, topped with a crunchy carrot fritter
ÑAlaskan Bouillabaisse
North American version of the classic rich, clear seafood broth with bay scallops, shrimps, salmon and halibut, served with baked salmon mousse crostini
Chilled Sour Cherry Soup
With a mosaic of crème fraiche and fried ginger
PASTA PASTA
Linguini with Baby Rock Shrimp and Scallops
In a light creamy white wine sauce tossed with tomatoes
ENTREES
Surf and Turf
Petit filet mignon and a lobster tail with herb garlic butter on a bed of seasoned pilaf rice, with fresh asparagus
Braised Osso Buco
An Italian favorite. Meltingly tender veal shank, slow simmered in white wine and fresh tomato sauce with a lemon garlic finish. Served on mushroom risotto
Baked Flounder filled with Salmon Mousse
Presented on a creamy sauce of spinach and bay shrimps, with fingerling potatoes
Roasted Pheasant with Cranberry Compote
Layered on a sweet potato puree and served with a quickly stir-fried cabbage
Curried Vegetable Cutlet
Minced peak-season vegetables flavored with Indian spices, hand-molded and sautéed to a golden brown. Served with garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy
Choose one of these Salmon Dishes as Holland America Line goes wild on Salmon
Grilled Salmon with Ginger-Cilantro Pesto
Golden grilled and served with a gingery macadamia nut pesto on watercress with tomato, bell pepper and new potatoes
Pan Fried Salmon with Stir Fried Vegetables
Served atop sesame-seared asparagus, carrot, squash, and bell pepper with a spicy lime and ginger mango sauce and wasabi mustard mashed potatoes
Upon request the above entrées can be served with the sauce on the side.
Baked potato with sour cream, chives and bacon bits upon request
Indicates Master Chef Rudi Sodamin's Signature Dish
Ñ Selection of our Lite Cuisine
DESSERTS
The Gold Rush Baked Alaska
French vanilla ice cream crusted with a double chocolate fudge brownie and a meringue dusted with gold, served with your choice of topping:
Today’s toppings are: Brandied Bing Cherries – Chocolate
Marshmallow Marble - Strawberry Romanoff
ÑMango Banana Pistachio Strudel
Two prized tropical fruits, flavored with sugar cane rum and served on a fragrant vanilla raisin sauce alongside coconut ice cream
NO SUGAR ADDED DESSERT
Individual Baked Alaska
Ice cream "glacier" under a blanket of meringue with warm brandy bing cherry sauce
ICE CREAM
Vanilla, Strawberry
Low Fat Frozen Heath Bar Crunch Yogurt
No Sugar added Ice cream
Vanilla or Chocolate
Watermelon Sorbet
Peach Melba Sundae
A mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart melba sauce
Poire Flambé
Poached ripe pear flambéed with crème de cacao and drizzled with a dark poire william chocolate sauce
Sliced Fresh Fruit
Assorted Cheese Plate
A spectrum of full-flavored cheeses (brie, blue cheese, edam, gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread