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  #1  
Old July 30th, 2004, 06:59 PM
Toad Toad is offline
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Default HAL Menus?

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?
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  #2  
Old August 5th, 2004, 12:58 PM
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Try cruiseclues.com

If they don't have what you need, I have quite a few, although they are 4 years old.

Mona
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  #3  
Old August 6th, 2004, 02:37 AM
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Quote:
Originally Posted by Toad
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
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Last edited by MBeamTX; August 6th, 2004 at 02:58 AM.
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Old August 7th, 2004, 10:20 PM
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Default HAL Volendam Menus, October 2003 - part 1

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
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Explorer of the Seas ~ Caribbean ~ January 27, 2012
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  #5  
Old August 7th, 2004, 10:27 PM
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Default HAL Volendam Menus, October 2003 - part 2

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
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Last edited by MBeamTX; August 7th, 2004 at 10:35 PM.
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  #6  
Old August 7th, 2004, 10:34 PM
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Default HAL Volendam Menus, October 2003 - part 3

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
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  #7  
Old August 15th, 2004, 10:41 PM
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My review has all the menus from my trip. Resturants and buffets.
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