Menu Changes (Westerdam 10/21/07)

[MHS4]

I took a copy of the "7-Day 2007 Dinner Cycle" that was posted -- sorry I don't have the original post info, but a search should locate it.

Each evening I quickly checked my copy for that day with the menu handed us. (I did call 92 and request that a dinner menu for room service be left each day, but that just didn't happen.)

Rather than repeat that list of offerings, this is a list of the ITEMS NO LONGER ON THE MENU. Please note that some or even all of these items could reappear on your week since it is possible some were dropped due to supplier problems. I have also kept the list's designation, but the menu now offers: Starters, Entrees, Master Chef Fudi Sodamin's Recommendations, Available Daily, Desserts, No Sugar Added Dessert, Ice Cream Sorbet & Frozen Yogurt, Delightful Aternatives and, of course, Beverage. Some options were marked as Spa Choices and Light Choices.

I did not bother to check the No Sugar Added option (not my thing, sorry) and only a few times looked at the Ice Cream etc option.

Some items had a different name, but the same description so I considered those the same basic dish.

Although you could (and we did) order both soup & salad, or appetizer and salad, etc., I did get the strong impression that the way the menu has been reconfigured, HAL is nudging one toward a 3-course meal rather than the more formal 4-5 courses. Based on my table only, that nudge is working since most evenings the table as a whole did order only 3 courses.

DAY ONE: WELCOME DINNER
Not on Menu:

APPETIZERS
Italian Prosciutto

SOUPS AND SALADS
Chilled Blueberry Soup

ENTREES
Farfalle Pasta with Smoky-Grilled Portobello Mushroom
Plump shrimps flash sautéed with lemon grass, coconut and ginger in a spicy green curry sauce, served with almond basmati rice
Roast Rack of Pork au Jus NOTE: This became Pork Chops

ALTERNATIVE CUISINE – Now ALWAYS AVAILABLE -- Consisted of
French Onion Soup, Classical Caesar Salad, Salmon, Grilled Breast of Chicken. The Steak option was not listed, but there was beef available in the entree selection daily & I suspect if you asked for a steak, you would be able to get it.

SWEET DELIGHTS
Our Pastry Chef’s Signature Chocolate Cake (Red Item = one I was especially alert for based on this board's "favorite HAL dishes" or my personal taste.)
Coconut Blanc Manger


ICE CREAM, SORBET AND FROZEN YOGURT
Praline and Cream Ice Cream
Passion fruit sorbet




DAY TWO: CAPTAIN’S WELCOME GALA DINNER

APPETIZERS
Mélange of Tropical Fruit
Pâté de Foie Gras

SOUPS AND SALADS
Shrimp Bisque

ENTREES
Five Spice Duck in a Dried Cherry & Port Wine Sauce
Grilled Caribbean Rum-Glazed Salmon Fillet
Piccata of Vegetables

SWEET DELIGHTS
Passion Fruit Crème Brulee
Key Lime Souffle With vanilla tequila-sauce
Flambé Crepes Suzette





DAY THREE DINNER


APPETIZERS
Oysters Rockefeller
Duck and Black Bean Quesadilla

SOUPS AND SALADS
Grandma’s Chicken Noodle Soup (This was on Day 6's menu.)

ENTREES
Mushroom Ravioli
Roasted Game Hen with Sage Walnut Sauce (A Cornish Game Hen offering was on the 2nd formal dinner menu, as I recall.)
Caribbean Island Style Paella
The Leek & Broccoli Flan became a Leek & Broccoli Quiche


SWEET DELIGHTS
Tiramisu


DAY FOUR: DUTCH TOUCH DINNER

APPETIZERS
Antilles Shrimp Cocktail
Chef’s Dutch Country Pâté
Vol-au-Vent with Chicken

ENTREES
Black Cod Fillet Meunière
Braised Osso Buco
Creole Style Cheese Manicotti




DAY FIVE: MASTER CHEF’S DINNER


APPETIZERS
Hazelnut Golden Crusted Brie


SOUPS AND SALADS

ENTREES – info. incomplete, sorry.
Duck Breast a l’Orange


DAY SIX: CAPTAIN’S GALA DINNER


APPETIZERS
Captain’s Antipasto Plate

SOUPS AND SALADS
Butternut Squash and Apple Soup
Dos Frijoles – Cuban Specialty

ENTREES
Seared Atlantic Cod Fillet with Caribbean Vegetable Salsa

Coconut and Almond Crusted Chicken Breast filled with Tropical Fruit
Slow Roasted Rack of Veal


NOTE: Offered Hare as one of the entrees. No Venison or Pheasant on Menu at any time. :(

SWEET DELIGHTS -- Baked Alaska only option. :( I'm not a Baked Alaska fan.



DAY SEVEN DINNER

APPETIZERS
Orange and Caramelized Pink Grapefruit Cocktail
Grilled Portobello and Ricotta Crostini
Norwegian Style Gravlax



SOUPS AND SALADS
Famous Italian Wedding Soup (Do remember seeing this -- at lunch?)
Bahamian Conch Chowder
Chilled Avocado and Smoked Salmon

ENTREES
Parmesan Crusted Chicken Breast
Roast Leg of Lamb with Minted Gravy
Farmer Harvest Pot Pie


SWEET DELIGHTS
Opera Cake
Rhubarb Strawberry Semi-Fredo
Pineapple Flambe

Yes, the Parmesan Crusted chicken was not offered. Perhaps it will make a return, but chicken was certainly available so this change isn't likely a "supply" problem.

Bon Appetite
Marion in CT

[hammybee]

The organization of the menu is the same as it was on the Noordam, this past summer.

I am surprised the Parmesan Chicken Breast entree was missing and hope it returns.

[drtee]

I posted a similar reaction (that the menu had been cut quite a bit and the nudge to a three-course dinner) last July after comparing my July cruise with the one I'd done in May (same itinerary, destination).

I caught heck for it, though. I hope you get more support. My response was why bother to dress up for three courses and I just ate in the Lido every night.

[flaishome]

In the event you feel ambitious and want to invite 10 of your best friends for dinner, here is the recipe for Parmesan Crusted Chicken that has been so popular on Holland America.

Parmesan Crusted Chicken Breast

YIELD: 12 SERVINGS

12 - 6 oz chicken breasts
½ quart Dijon marinade - see recipe below
1 pound Parmesan breading - see recipe below
Salt and pepper to taste

1. Season chicken breasts with salt and pepper as needed.
2. Dip chicken in Dijon marinade, covering all surfaces, and dredge in Parmesan breading.
3. Place chicken on a baking sheet and bake in a 325°F oven for 30-40 minutes.

DIJON MARINADE

YIELD: 1 QUART

2 cups butter, melted
¼ cup garlic, minced
2 teaspoons thyme, chopped
1 cup Dijon mustard

1. Melt butter over low heat; add garlic and thyme, and simmer for 1 minute.
2. Let cool.
3. Slowly whisk in the mustard until smooth and creamy.

PARMESAN BREADING

2 cups panko breadcrumbs
2 cups Parmesan cheese, shredded
1/6 cup parsley, chopped

1. Combine all ingredients.

DIJON MUSTARD SAUCE

YIELD: 1 QUART

3 cups mayonnaise
4 tablespoons Dijon mustard
4 tablespoons sour cream
2 tablespoons honey
½ cup red wine vinegar
1 teaspoon garlic, minced
Salt and pepper to taste

1. Reduce red wine vinegar to 1/5 until almost evaporated.
2. Set aside to cool.
3. Mix remaining ingredients together.
4. Mix in the cooled vinegar.
5. Add salt and pepper to taste.

NOTE
Japanese bread crumbs, called panko, are coarse in texture and often used for frying because they create a deliciously crunchy crust. Panko is sold in Asian markets and often in the seafood section of large supermarkets. If panko is unavailable, plain dry breadcrumbs may be substituted.
http://www.experience-hollandamerica.com/dining/assets/taste_xml/14.jpg
http://www.experience-hollandamerica.com/dining/assets/taste/print_this_recipe_icon.gif (http://www.experience-hollandamerica.com/dining/taste.php?s=main_dish#) http://www.experience-hollandamerica.com/assets/blank.gifhttp://www.experience-hollandamerica.com/assets/icon_exclusiveOffer_common.gifhttp://www.experience-hollandamerica.com/assets/text_exclusiveOffers_common.gif

[Krazy Kruizers]

Have sailed quite a bit on HAL - never had the Rack Of Pork offered on any ship that we have been on - including Westerdam in 2005.

Also I mentioned back in March that the Parmesian Crusted Chicken was not on the Maasdam for either of our cruises. Surprise - in August it was back on the menu.

[Krazy Kruizers]

Hazelnut Golden Crusted Baked Brie - that has been gone for a couple of years on all the ships we have been on.

It was replaced with Brie in Flaky Phyllo. Even though we didn't go to the Master Chef's dinner on our last four cruises - it was listed on the menu.

[DisneyJen]

Thanks MHS4 ...

I am disappointed to see that the veal and lamb dishes (especially osso buco) weren't offered.

But then again ... No cooking + No cleaning up = Happy Mom:D

[terrydtx]

Thanks MHS4 ...

I am disappointed to see that the veal and lamb dishes (especially osso buco) weren't offered.

But then again ... No cooking + No cleaning up = Happy Mom:D

Me too, I love osso buco and it had been so good on HAL and hard to do right at home. But, I still gain 10 lbs just looking at the menu.:eek:

[RetiredMustang]

All,
Sorry, osso bucco has nothing to do with lamb. It is Italian for "ox tail"; that is, it is beef, and not anywhere near veal -- it is a dish designed to use old, tough marginal cuts from a mature cow. It is heavenly when done right, and HAL does it right! DW has had it every time on HAL for the last few years, and had it on Noordam this month, with risotto (they must have had crab legs or something else that I love even better that night, or I would also have had it.)

Still, I admit, the choices have been reduced over the past 12 years we have sailed HAL. We found a similar situation to what msh4 described, on Noordam this month. But, we enjoyed our dining in the dining room. It was maybe not what we could find, if we wanted to do so, here in D.C., but we liked it. (Now, if they could import the Naples experience, or even the Boston Italian district fare, I would be ecstatic, but HAL fare is pretty good, I think.)

Dave

[hammybee]

In the event you feel ambitious and want to invite 10 of your best friends for dinner, here is the recipe for Parmesan Crusted Chicken that has been so popular on Holland America.

http://www.experience-hollandamerica.com/dining/assets/taste/print_this_recipe_icon.gif (http://www.experience-hollandamerica.com/dining/taste.php?s=main_dish#) http://www.experience-hollandamerica.com/assets/blank.gifhttp://www.experience-hollandamerica.com/assets/icon_exclusiveOffer_common.gifhttp://www.experience-hollandamerica.com/assets/text_exclusiveOffers_common.gif

Thanks flaishome. I appreciate it.

[hammybee]

I posted a similar reaction (that the menu had been cut quite a bit and the nudge to a three-course dinner) last July after comparing my July cruise with the one I'd done in May (same itinerary, destination).

I caught heck for it, though. I hope you get more support. My response was why bother to dress up for three courses and I just ate in the Lido every night.

I remember this. I don't think I gave you "heck" but I may have challenged your perception.:)

What's changed is the presentation where appetizer, soup and salad have been combined under the "starters" heading. Clearly, the motive is to encourage passengers to choose one instead of three.

I thought it a rather clever way to cut back cause they can't raise prices and fill all the cabins. I also think no one is more aware of food waste than a cruise line.

There is nothing to prevent anyone from ordering multiples. I did it and skipped the entree. My DH did it and had an entree. In reality, do we really need a 5 course meal, every evening?

I have never associated the amount of food offered with attire. That's just me. We all do what we are comfortable doing.

[LADYLAYLA]

All,
Sorry, osso bucco has nothing to do with lamb. It is Italian for "ox tail"; that is, it is beef, and not anywhere near veal -- it is a dish designed to use old, tough marginal cuts from a mature cow. Dave


I hate to correct you, but Osso Buco is made with Veal shanks - at least every recipe I have ever seen or made.

[terrydtx]

I hate to correct you, but Osso Buco is made with Veal shanks - at least every recipe I have ever seen or made.

Every recipe I have seen is veal shanks too! I was so looking forward to this dish next month, but I am sure I will find something else I like even better>:rolleyes:

[bermuda triangle]

Osso Buco can be made with veal shanks, lamb shanks or arms, or even beef shins with the bone.
It depends on where your recipe is from. The name translates to osso-bone, buco-hole, bone hole, because the bone marrow makes the dish appealing.

It originated in Milan, without tomatoes, as they were not introduced in Milan until the late 19th century. It was traditionally made with cinnamon, allspice, bay leaf, and gremolata (in bianca), which contains garlic, parsley and lemon peel.

The newer version includes tomatoes, carrots, celery, onions, and bouquet garni (which is french for garnish bouquet), or a bouquet of herbs.

The traditional dish is served with risotto alla milanese, the newer should be served with polenta as the tomatoes don't mix well with the saffron in the risotto.


Laura

[terrydtx]

Osso Buco can be made with veal shanks, lamb shanks or arms, or even beef shins with the bone.
It depends on where your recipe is from. The name translates to osso-bone, buco-hole, bone hole, because the bone marrow makes the dish appealing.

It originated in Milan, without tomatoes, as they were not introduced in Milan until the late 19th century. It was traditionally made with cinnamon, allspice, bay leaf, and gremolata (in bianca), which contains garlic, parsley and lemon peel.

The newer version includes tomatoes, carrots, celery, onions, and bouquet garni (which is french for garnish bouquet), or a bouquet of herbs.

The traditional dish is served with risotto alla milanese, the newer should be served with polenta as the tomatoes don't mix well with the saffron in the risotto.


Laura

Laura, what time is dinner? I will be there. Thanks for the very informative history on this dish.:D I will still miss it next month:(

[1particularharbor]

I was somewhat disappointed in the dining room service on the 10/21/07 Westerdam cruise ...we ordered what was on the menu and had substitutions of the sides that were posted with the main dish ..also asked for certain additional things and never got them ...don't know what the motive is for the change in the menu or service ..but we think too that it is designed to cut back on the amount of food served...for instance to get as your side dish one piece of broccoli, 2 little carrots and one sprig of parsley leaves you to think "saving money" on food :)

We cruised for 2 weeks on HAL in Nov 2006 and did not experience this sort of thing at all ...

We used room service and never had an error on the Westerdam 10/21/07 ...sides were plentiful ...extras were received ...and so we used room service for most meals starting about mid week of our cruise ...

One other thought is possibly changes being made to bring onboard the new dining changes....

Not being an expert on how/why changes are made with food service ...I can only say that our personal experience with formal dining room was not as good as past cruises on HAL ships ...