Toad Posted July 30, 2004 #1 Share Posted July 30, 2004 I have cruised on HAL many times and loved the food. This year my parents are going with us and when pressed it has been impossible for me to come up with a menu... Anyone happen to have one, I can email them? Link to comment Share on other sites More sharing options...
cal2632 Posted August 5, 2004 #2 Share Posted August 5, 2004 Try cruiseclues.com If they don't have what you need, I have quite a few, although they are 4 years old. Mona Link to comment Share on other sites More sharing options...
MBeamTX Posted August 6, 2004 #3 Share Posted August 6, 2004 I have cruised on HAL many times and loved the food. This year my parents are going with us and when pressed it has been impossible for me to come up with a menu... Anyone happen to have one, I can email them?I typed up the menus from our October 2003 Volendam cruises to the Western Caribbean and posted them on the old Cruise Critic boards. Unfortunately, they disappeared. When I tried to post them again here tonight, the formatting was all wrong and I kept getting error messages that the messages were too long. If you would like me to email you the Word file, I'll be glad to do it. Just provide your email address. HAL's menus do change from time to time, of course - I've found that the combination of entrees on any given night will vary from cruise to cruise. But tthese will give your parents a good idea of what to expect. Happy cruising, Susan Link to comment Share on other sites More sharing options...
MBeamTX Posted August 8, 2004 #4 Share Posted August 8, 2004 These were posted on the old Cruise Critic boards, but disappeared in the move. I hope they are still useful to someone. Here are the complete menus for six of the seven nights of our October 25, 2003 cruise on the Volendam, as well as three lunch menus from the dining room. (We did not get the menu from the first night because we forgot to ask our cabin steward to leave them for us.) In my experience, these menus are pretty representative of HAL in the Caribbean in the past few years. The choices are mixed and matched differently from time to time and ship to ship, but this should give you a very good idea of what to expect. Please note that the items in italics on Sunday are the same every night, so I didn’t retype them for the rest of the week. Enjoy! Sunday, 10/26/03 APPETIZERS Watermelon Pearls – orange citrus dressing Salmon Shrimp Terrine – dill and lemon Chantilly Seared Beef Tenderloin Carpaccio – whole grain mustard sauce * Grilled Chicken Sate on Lemon Grass – marinated cucumber and peanut dip SOUPS Butternut Squash – caramelized apples and squash New England Clam Chowder – garnished with oyster crackers * Chilled Strawberry – green peppercorn latte cream SALADS House Salad – chopped Romaine lettuce, cherry tomatoes, crisp bacon and roasted bell peppers California Gourmet Mixed Greens with Herbed Goat Cheese – goat cheese on crouton, toasted pecans, orange segments and la Flora olive oil vinaigrette Choice of Dressings: Italian house, Thousand Island, blue cheese sesame French or fat-free ranch. ENTREES Pan Seared Grouper Vera Cruz – tomatoes, onion with cilantro, sautéed chayote and roasted potatoes Roast Prime Rib of Beef au Jus – horseradish, baby carrots and double baked potato * Caribbean Style Paella – chicken, seafood, pork and chorizo, stewed in saffron rice with olives, onion and bell pepper Vegetarian Pot Pie – vegetables in a creamy tomato sauce, baked with a flaky pastry crust FROM THE GRILL Chicken Breast with Sun-Dried Tomatoes – penne arabiatta Duck Breast – pomegranate port wine sauce, lingonberry compote, fall vegetable blend in a Roma tomato with croquettes potatoes BAKED POTATO with sour cream, chives and bacon bits available upon request. On request all entrees can be served without sauce. * Spicy dish DESSERTS Chocolate Pear William Cake – sauce Angalise with brandy Key Lime Pie – topped with whipped cream Forest Berry Crisp – a la mode on request Peach Melba Sundae ICE CREAM Vanilla or Pistachio Raspberry Sorbet Frozen Chocolate Yogurt FLAMBÉ Crepes Suzette NO SUGAR ADDED DESSERTS Apple Strudel Kiwi Jello – over poached pear Vanilla or Chocolate Ice Cream Fresh Fruit Plate Assorted Cheese Plate – Gruyere, herbed goat cheese, Edam and Port Salut served with grapes, dried fruits, nuts and assortments of crackers BEVERAGES House coffee, decaffeinated coffee, espresso, cappuccino, assortments of teas, iced tea or milk. Monday, 10/27/03 APPETIZERS Wedge of Honeydew Melon – with lime Jumbo Shrimp Cocktail – traditional cocktail sauce Pate Foie Gras – goose liver pate on Madeira Cumberland aspic with grilled pears Deep Fried Hazelnut Crusted Brie – apple cranberry chutney SOUPS Parisian Onion – baked with Gruyere cheese Lobster Bisque – blended with brandy and cream * Andalusian Style Gazpacho – chilled tomato-based vegetable soup SALADS House Salad – iceberg lettuce wedge with sliced tomato, cucumber and julienne of red beetroot Caesar Salad – tossed with Caesar dressing and garlic croutons Choice of dressing: Italian, blue cheese, Thousand Island, ranch or fat-free honey Dijon ENTREES Steamed Crab Legs in the Shell – drawn butter, vegetables julienne, caraway scented fingerling potatoes Roast Rack of Lamb Aromatic – natural jus with garlic and mint, ratatouille and Dauphinoise potatoes Braised Osso Bucco – germolata lemon anchovy garlic paste, vegetable brunoise and spaghetti Vegetarian Sweet and Sour Tofu – basmati rice ENTREES FROM THE GRILL Filet Mignon – Madeira red wine sauce, green beans in bacon and chateau potatoes Herb Marinated Game Hen – rosemary plum vinaigrette, Parisian carrots with ginger * Sesame Crusted Salmon Fillet – green peppercorn beurre blanc, carrot pearls, asparagus spears and crabmeat mashed potato with dill DESSERTS Warm Flourless Chocolate cake – raspberry sauce Vanilla Crème Brulée – a classic egg custard topped with caramelized sugar Frozen Mud Pie – chocolate sauce ICE CREAM Vanilla or Rum Raisin Mango Sorbet Frozen Peach Yogurt FLAMBÉ Bananas Foster NO SUGAR ADDED DESSERT Tiramisu Raspberry Jello – mixed berries Fresh Fruit Plate Assorted Cheese Plate – Provolone, Gouda, Brie and Blue Cheeses, served with grapes, dried fruits, nuts and assortments of crackers Link to comment Share on other sites More sharing options...
MBeamTX Posted August 8, 2004 #5 Share Posted August 8, 2004 Tuesday, 10/28/03 (Dutch Night) APPETIZERS Garnalen Cocktail – bay shrimp cocktail with Dutch cocktail sauce Ham Met Asperges – Dutch ham rolls filled with white asparagus on celeriac salad Haring Salade – Haring with beets and sour cream Barneveld Pastietje – patty shell filled with chicken and mushrooms in white wine sauce SOUPS Vermicelli Soep Met Balletjes – double beef consommé with vermicelli and meat balls Erwten Soep – Dutch green pea soup with ham hocks Gekoelde Drie Bessen Soep – chilled three berry soup served with watermelon sorbet SALADS WestlandSla – butter lettuce with tomatoes, cucumbers, red onions, chopped boiled eggs and a Dutch vinaigrette Witlof Sla – assortment of greens with a star endive salad Choice of dressing: house Italian, ThousandIsland, blue cheese, lemon sour cream or fat-free blue cheese ENTREES Gebakken Zeetong – pan-fried Dover sole with browned lemon butter, sugar snap peas, baby carrots and chateau potatoes Hutspot Met Klapstuk – boiled brisket of beef over mashed potato with onions, carrots and butter sauce Gebraden Ossehaas – sliced tenderloin of beef with mushroom sauce, cauliflower mornay and scallion mashed potato * Bami Goreng – spicy Indonesian noodle dish with chicken drumstick, pork sate, served with peanut sauce and prawn crackers Groente Kroketten – vegetable croquettes with sautéed asparagus and sweet potato pie FROM THE GRILL Eendeborst – duck breast with orange sauce, broccoli florets, baby carrots, and croquette potatoes Sint Jacobs Schelpen in Safraansaus – scallop medallions in saffron sauce with tomato onion fig relish, broccoli risotto and pancetta bacon DESSERTS Dutch Apple Tart – a la mode if you wish Crème Caramel – surrounded with a cherry compote Chocolate Tulip – filled with Belgian chocolate mousse served in a pool of raspberry sauce The Netherlands Sundae – vanilla ice cream topped with raisin in Jenever and almond cookie ICE CREAM Vanilla or Coffee Pineapple Sorbet Frozen Vanilla Yogurt FLAMBÉ Triple Berry NO SUGAR ADDED DESSERTS Chocolate Profiterolles Triple Berry Jello – with apricot Fresh Fruit Plate Assorted Cheese Plate – Edam, Maaslander, Leiden and Old Amsterdam cheese served with grapes, dried fruits, nuts and assortments of crackers Wednesday, 10/29/03 APPETIZERS Melon Medley – laced with ginger and rum syrup Duo of Smoked Salmon – hot smoked salmon and gravlax with wasabi crème fraîche Malossol Caviar – Sevruga caviar with its condiments and toast points Escargots Bourgignonne – six snails baked in garlic parsley butter and served with French bread SOUPS Kickin’ Crab Chowder – Dungeness crab and corn Cream of Green Asparagus – frosted with latte style cream Vichyssoise – chilled potato and leek soup SALADS House – heart of Boston lettuce with grilled pear wedges, tomato, olives, cucumber and alfalfa sprouts Caesar Salad – parmesan breadstick Choice of dressing: chunky blue cheese, tomato basil, hot honey mustard and low-fat raspberry dressing ENTREES Surf ‘n Turf – broiled New England lobster tail and oven roasted beef tenderloin with a duo of drawn butter and Madeira sauce, roasted garlic whipped potatoes and sugar snap peas Roasted Veal Noisettes – with a forest mushroom sauce, späetzle, asparagus spears and baby carrots Parmesan Crusted Chicken Breast – honey Dijon mustard sauce, broccoli florets and red beetroot risotto Vegetable and Black Bean Spring Roll – vegetarian Pad Thai noodles FROM THE GRILL Salmon Steak – ginger carrot nage, sautéed baby red beetroot with dill and chive mashed potato Pork Medallions – red onion and cranberry confit, broccoli spears, sautéed späetzle with ham and gruyere cheese DESSERTS Paraded Baked Alaska – paraded in by our dining room staff, complemented with bing cherries jubilee Friandises – assorted cookies and chocolates compliments of the kitchen staff and created by our pastry chef for your enjoyment ICE CREAM Vanilla or Cinnamon Lime Sorbet Frozen Raspberry Yogurt FLAMBÉ Cherries Jubilee NO SUGAR ADDED DESSERTS Individual Baked Alaska Strawberry Jello – with peaches Fresh Fruit Plate Assorted Cheese Plate – imported Emmenthaler, Port Salut, Gouda and Edam, complimented with grapes, ginger, nuts and assortment of crackers Thursday, 10/30/03 APPETIZERS Melon Cocktail – cantaloupe and watermelon pearls Seared Tuna Carpaccio – wasabi and mustard aioli Grilled Black Pepper Duck Breast – with celeriac salad and mango compote * Thai Spring Roll – sweet chili sauce and jicama cilantro relish SOUPS Grandma’s Chicken Noodle – with lots of vegetables * Dos Frijoles – spicy and flavorful bean soup Chilled Avocado – laced with sour cream and cilantro SALADS House – torn iceberg lettuce with artichoke hearts, roasted corn and onion confetti and tomato wedges Sliced Sweet Tomato, Red Onions and Basil Chiffonade – laced with balsamic vinegar and olive oil, sprinkled with crushed black peppercorn Your choice of dressing: Italian house, blue cheese, thousand island, honey Dijon or fat-free blue cheese ENTREES Pan Fried Perch Fillet – lemon and chive sauce, broccoli puree, Parisian carrots and steamed new potatoes Roast Tom Turkey – gravy, cranberry sauce, walnut apple stuffing, Brussels sprouts and sweet potatoes Braised Lamb Shank – red wine sauce, garlic mashed potato and root vegetables Fettuccini Alfredo – tossed with broccoli rosettes, mushrooms, asparagus and sun-dried tomato FROM THE GRILL Tuna Steak – charmoula vinaigrette, wheat berry and French lentil risotto with broccoli tempura and sautéed cherry tomatoes New York Sirloin Steak – rubbed achiote spice, served with barbecue sauce, frizzy onions, grilled broccoli, half tomato and southern potato pancake DESSERTS Trio of Cheesecakes – raspberry, chocolate chip and brûlé cheesecake Strawberry and Rhubarb Cobbler – a la mode on request Chocolate Mousse Croquant – raspberry sauce Strawberry Sundae – vanilla ice cream topped with strawberry compote and whipped cream ICE CREAM Vanilla or Burgundy Cherry Orange Sorbet Frozen Heath Bar Crunch Yogurt FLAMBÉ Pineapple NO SUGAR ADDED DESSERTS Black Forest Cake Lemon Jello – with fruit cocktail Vanilla or Chocolate Ice Cream Fresh Fruit Plate Assorted Cheese Plate – Cheddar, Gorgonzola, Brie and Gouda, served with grapes, dried fruits, nuts and assortments of crackers Link to comment Share on other sites More sharing options...
MBeamTX Posted August 8, 2004 #6 Share Posted August 8, 2004 Friday, 10/31/03 APPETIZERS Orange and Strawberry – with lime and cilantro aioli Gravlax – Scandinavian style marinated salmon, served with honey mustard sauce Sweet Tomato with Fresh Basil – balsamic and virgin olive oil Crab and Artichoke Dip – presented in a brioche SOUPS Cream of Cauliflower – with white truffle essence Bahamian Conch Chowder – sprinkled with fried cilantro Chilled Pineapple and Banana Soup – blended with rum SALAD House – torn romaine and iceberg lettuce garnished with tomato, sliced cucumber, red radish, olives, red onion, carrot julienne, sprinkled with blue cheese crumbles and sunflower seeds The Greek Salad – iceberg lettuce, cucumber, onions, olives, tomato, feta cheese and mushrooms with la flora vinaigrette Choice of dressings: blue cheese, la flora vinaigrette, tomato basil and fat-free tarragon ENTREES Potato Crusted Cod Fillet – lobster sauce, broccoli purée and Parisian carrots with dill Slow Roasted Prime Rib of Beef – mustard and herb crusted with creamed horseradish, grilled vegetables and baked potato Pan Sautéed Calf’s Liver – with smothered onions, apples, potato pancakes and broccoli spears Peking Style Rotisserie Duck – plum sauce, sweet and sour vegetables and Oriental fried rice Leek and Broccoli Flan – orzo pasta and grilled tomato with basil FROM THE GRILL Frenched Pork Chop – chunky apple sauce, grilled onion rings, broccoli and potato gnocchi Salmon with Black Bean Ginger Paste – mussel ragout with saffron and cilantro, asparagus tips and basmati rice DESSERTS Tiramisu – with a strong coffee sauce Chocolate Pot de Crème – garnished with whipped cream Snickers Pie – caramel sauce Butterscotch Sundae – vanilla ice cream, butterscotch sauce and whipped cream ICE CREAM Vanilla or Praline Strawberry Sorbet Frozen Chocolate Yogurt NO SUGAR ADDED DESSERTS Cheesecake Cranberry Jello – over cantaloupe pearls Vanilla or Chocolate Ice Cream Fresh Fruit Plate Assorted Cheese Plate – provolone, gouda, brie and blue cheese, served with grapes, dried fruits, nuts and assortments of crackers Lunch in the Dining Room Lunch Wine by the Glass Special, $3.50: Chardonnay, La Terre, California Merlot, La Terre, California White Zinfandel, Woodbridge, California Lunch Menu – VO-3 STARTERS AND SOUPS Fresh fruit Cup Mixed Garden Greens – sprouts, red radish, red onion, olives, red cabbage, tomato, cucumber and bell peppers. Your choice of dressing: house Italian, blue cheese, thousand island, creamy ranch or fat-free blue cheese. Italian Style Grilled Vegetables – laced with aged balsamic vinegar and olive oil, complemented with shaved asiago * Bay Shrimp Cocktail – exotic spicy cocktail sauce Smoked Salmon Roesti – a Swill delicacy layered with smoked salmon and served with dill sour cream and a poached egg Tomato Florentine Soup Hot and Sour Soup Please feel free to combine a soup and salad or sandwich or make a quick and easy lunch. ENTREES Tossed Caesar Salad – with your choice of blackened grilled chicken breast or seared teriyaki salmon fillet Open-Face Steak Sandwich – on focacccia bread, smothered with onions and served with French fried potatoes The Mushroom Burger – with your choice of topping: sautéed mushrooms, Swiss or cheddar cheese, smothered onions Weiner Schnitzel – breaded veal scaloppini with warm German potato salad Create Your Own Pasta – spaghetti or penne tossed with marinara, alfredo or meat sauce; feel free to add chicken breast. Grilled Halibut Medallion – lemon and parsley butter, mixed vegetables and boiled red potato Lunch Menu – VO-4 STARTERS AND SOUPS Fresh Fruit Cup Radicchio and Arugula – with roasted wild mushrooms, tomato concassëe and mandarin segments. Your choice of dressing: HAL Italian vinaigrette, blue cheese, creamy ranch, basil French or fat-free of the day. Curried Chicken Salad – in marinated pineapple ring Shrimp Del Ray – with focaccia bread Hot Smoked Cod – with tomatoes and fennel coulis Beef Consommé Paysanne – leek, turnips, carrot, celery and potato brunoise Corn Chowder – with roasted red peppers ENTREES Caesar Salad – with shrimps The Philly Hoagie Sandwich – created your own Philly: salami, prosciutto, smoked turnkey, roast beef, bologna, Swiss cheese, cheddar cheese, tomato, onion, lettuce, pickles on a crusty French roll or soft sesame seed bun, with potato chips The Volendam Burger – freshly grilled beef burger on sesame seed bun with French fried potatoes and your choice of topping: sautéed mushrooms, Swiss or cheddar cheese, avocado, bacon and smothered onions * Broiled Chicken Breast Tex-Mex – marinated and grilled, served on Spanish rice with sautéed chayote and bell peppers Create Your Own Pasta – spaghetti, farfalle or penne, tossed with marinara, meat or pesto sauce; fell free to add beef tenderloin strips, mussels or vegetables Fish and Chips – malt vinegar and tartar sauce Vegetarian Eggplant Moussaka – layers of eggplant, potato and tomatoes baked in béchamel with a tomato coulis Lunch Menu – VO-5 STARTERS AND SOUPS Fresh Fruit Cup Gourmet Mixed Greens – diced avocados, tomato, roasted corn kernels with red onion and frizzy tortilla; with your choice of dressing: HAL Italian vinaigrette, blue cheese, creamy ranch, basil French or fat free of the day Roasted Eggplant and Garbanzo Bean Hummus – with tabuleh and pita bread Seafood Cocktail – exotic spicy cocktail sauce Island Style Fish Cake – with cilantro and ginger sauce Chicken Consommé Mille Fanti – with egg drops Manhattan Clam Chowder – oyster crackers ENTREES Tossed Caesar Salad – with your choice of blackened grilled chicken breast or seared teriyaki salmon fillet The Reuben Sandwich – smoked turkey or corned beef served on Russian rye bread with coleslaw, dill pickle and French fried potatoes The Volendam Burger – freshly grilled beef burger on sesame seed bun with French fried potatoes and your choice of topping: sautéed mushrooms, Swiss or cheddar cheese, avocado, bacon and smothered onions American Beef Stew – served in a sourdough bread, topped with root vegetables and red potatoes Asian Noodle Dish – Mie noodles, Bami noodles, rice noodles; prepared Pad Thai style, Chinese chow mein, Japanese teriyaki complemented with grilled chicken breast, seared beef tenderloin or vegetarian Seafood Jambalaya – a classic Creole rice dish with seafood, chicken and Andouille sausage Italian Risottos – choice of mushroom, sun-dried tomato or asparagus risotto with veal parmagiana Link to comment Share on other sites More sharing options...
orcatek Posted August 16, 2004 #7 Share Posted August 16, 2004 My review has all the menus from my trip. Resturants and buffets. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.