Ryndam Menus -- KW, Belize, Honduras, Costa Maya

These menus may be in different order as we had an itinerary change due to Hurricane Paula.

Day #1

Appetizers:

Fresh Fruit Medley

Scallop Ceviche with Lime and Coconut cream

Captain's Antipasto Plate

Tomato and Goat Cheese Tart

Soups and Salads:

Chicken and Callaloo Soup

Tomato Soup Florentine

Cucumber and Melon Gazpacho

Chopped Farmer's Salad

Entrees:

Linguini Carbonara

Yucatan Salad

Grilled Spiced Rockfish

Prime Rib of Beef au Jus

Parmesan Coated Veal Loin

Grilled Ginger Chicken Breast with Mango-Lime Relish

Eggplant Cannelloni Parmigiano

Available Daily (Except on Master Chef Night):

French Onion Soup "Les Halles"

Classic Caesar Salad

Grilled Coho Salmon

Perfectly Grilled Breast of Chicken

Broiled Strip Loin Steak

Idaho Baked Potato

White Rice

Steamed Vegetables

Desserts:

Flourless Cake

Banana Coconut Cream Triffle

Viennese Apple Strudel

Passion Fruit Mousse Torte (no sugar added)

Brownie Hot Fudge Sundae

Vanilla Ice Cream

Burgundy Cherry ice Cream

Lemon Sorbet

Vanilla Frozen Yogurt

No Sugar Added Triple Chocolate Ice Cream

No Sugar Added Vanilla Ice Cream

Sliced Fruit Plate

Artisan Cheese Selection

Day #2

Appetizers:

Ambrosia fruit

Seared Ahi Tuna Carpaccio

Eggplant Caponata

Caribbean Fish Cake and Crispy Shrimp

Soups and Salad:

Caribbean Pepper Pot Soup

Cream of Roasted Butternut Squash and Apple Soup

Chilled Guanabana Soup

Great Sound Salad

Entrees:

Pasta Parcel with Zucchini Ribbons

Avocado Citrus Salad

Dark and Stormy Ginger Yellow Fin Tuna

Grilled Ribeye Steak with Spicy Pear Salsa

Island Spiced Rack of Pork

Traditional Thanksgiving Turkey

Curried Vegetable Cutlet

Desserts:

Frozen Calypso Espresso Torte

Old Fashioned Pumpkin Cake

Pina Colada Cake

Lemon Torte - no sugar added

Vanilla Ice Cream

Pistachio Ice Cream

Chocolate Frozen Yogurt

No Sugar Added Chocolate Chip Ice Cream

No Sugar Added Vanilla Ice Cream

Mango Sundae

Sliced Fruit Plate

Artisan Cheese Selection

Day #3

Appetizers:

Pineapple Boat

Jumbo Shrimp Cocktail

Duck Pate Brioche

Steamed Black Mussels

Soups and Salad:

French Vegetable Pot "Petite Marmite"

Potato and Leek Soup

Chilled Cranberry Soup

Salad of Arugula and Frisee

Entrees:

Capellini Arugula and Roasted Tomato

Sesame Steak Salad

Horseradish-Crusted Halibut Fillet

"Land and Sea"

Oven-Roasted Rack of Lamb

Quail with Apricot Bread Stuffing

Mille-Feuille of Forest Mushrooms

Desserts:

Chocolate Souffle

Master Chef Rudi's Double Strawberry Cheesecake

Black Forest Cake - no sugar added

Vanilla Ice Cream

Coffee Ice Cream

Strawberry Sorbet

Peach Frozen Yogurt

No Sugar Added Neopolitan ice Cream

No Sugar Added Vanilla Ice Cream

Cherries Jubilee Sundae

Sliced Fruit Plate

Artisan Cheese Selection

Day #4

Appetizers:

Supreme of Fruit Galliano

Sashimi of Salmon with Wasabi Mayonnaise

Sweet Tomato and Fresh Buffalo Mozzarella

Grilled Lamb Kebabs

Soups and Salad:

Chicken Pho with lime and Rice Stick Noodles

Creamy Carrot Soup

Chilled Blueberry Soup

Garden Bounty

Entrees:

Rustic Home-Made Lasagna

Seafood Cobb Salad

Crispy Sweet-and-Sour Shrimp

London Broil with Whiskey Peppercorn Sauce

Braised Lamb Shank

Asian-Style Rotisserie Chicken

Vegetable Tagine with Apricot Couscous

Desserts:

German Chocolate Cake

Tarte Tatin

Crème Brulee

Forest Berry Dream Cake - no sugar added

Sliced Fruit Plate

Artisan Cheese Selection

Vanilla Ice Cream

Rocky Road ice Cream

Orange Sorbet

Cookies N Cream Frozen Yogurt

No Sugar Added Vanilla Ice Cream

No Sugar Added Fudge Tracks Ice Cream

Hot Fudge Sundae

Day #5

Appetizers:

Fruit Pallet des Artiste

Bay Scallops Cocktail

Italian Prosciutto Ham

Lobster and Shrimp Calypso Dip

Soups and Salad:

Italian Minestrone Soup

Bacon Cheddar Cheese Soup

Chilled Strawberry Soup

Thai Mango Salad

Entrees:

Asparagus-Tomato Risotto with Fresh Goat Cheese

Grilled Tuna and Haricots Verts

Alaskan King Crab Legs

Caribbean Braised Beef Pot Roast

Grilled Veal Chop Madagascar

Caribbean 'Jerk' Chicken Breast

Southwestern-Style Manicotti

Desserts:

Sacher Torte

Frozen Watermelon Pie

Wild Berries Bread and Butter Pudding

Chocolate Mousse Torte - no sugar added

Sliced fruit Plate

Artisan Cheese Selection

Vanilla Ice Cream

Chocolate Chip Ice Cream

Watermelon Sorbet

Raspberry Frozen Yogurt

No Sugar Added Mint Chocolate Chip Ice Cream

No Sugar Added Vanilla Ice Cream

Peach Melba Sundae

Day #6

Appetizers:

Celebration of Fruit Cocktail

Orange-Jumbo Shrimp Cocktail

Duck Fole Gras Pate, Pearls of the Ocean and Smoked Salmon

Escargots Bourguignon

Soups and Salad:

Venetian Rice and Pea Soup

Roasted Shallot and Butternut Squash Soup

Chilled Indian Lassi soup

Apple, Pear and Cucumber Salad

Entrees:

Fettuccine Frutti Di Mare

Salpicon of Beef Salad

Grilled Mahi-Mahi with Roasted Corn Salsa

Surf and Turf

Mustard-Barbecue Rack of Pork

Cornish Game Hen with Almond-Brown Rice Stuffing

Couscous Florentine

Desserts:

Chocolate Avalanche Cake

Master Chef Rudi's 'Premiere'

Poached Pear

Cheesecake - no sugar added

Sliced Fruit Plate

Artisan Cheese Selection

Vanilla Ice Cream

Strawberry Ice Cream

Passion Fruit Sorbet

Strawberry Frozen Yogurt

no Sugar Added Vanilla Swirl Ice Cream

No Sugar Added Vanilla Ice Cream

Banana Foster Sundae

Day #7 (Master Chef Dinner)

Appetizers:

Dialogue of Salmon Tartare with Avocado

Golden Baked Brie in Phyllo Dough

Soups and Salad:

Oxtail en Croute

Lobster Bisque

Master Chef Rudi's Salad

Entrees:

Tagliatelle with Roasted Chicken

Sauteed Shrimp Provencal

Apricot-Glazed Salmon

Roasted-Whole Tenderloin of Beef

Grilled Lamb Chops with Oregano and Apple Chutney

Duck Breast a l'Orange

Wild Mushroom Strudel

Desserts:

Baked Alaska

Flourless Chocolate Cake

Individual Baked Alaska - no sugar added

Sliced Fruit Plate

Artisan Cheese Selection

Vanilla Ice Cream

Peach Ice Cream

Mango Sorbet

Heath Bar Crunch Frozen Yogurt

No Sugar Added Butter Pecan Ice Cream

No Sugar Added Vanilla Ice Cream

The Master Chef's Sundae

Thanks, KK! We're on that itinerary in Feb. I appreciate the effort you made very much.

Dave

You are welcome.

Each day's treats are so tempting! I can't wait for the coming weeks to quickly pass so that I can select from the HAL menu rather than looking to see what is available for ME to prepare for dinner.

Thanks for posting the menus!!!!

Thanks for posting the menus - December can't come soon enough!

KK - Thanks so much for posting. You must love to type! Glad you enjoyed your cruise ... we missed you here.

KK, Thank you so much for posting the menus for the MS Ryndam Western Caribbean cruise that turned out to be Eastern!

Could you tell us who was currently under contract in the Piano Bar and how was the new entertainment in Show Room At Sea?

I don't have my programs handy -- they are down in the game room and I am up in the TV room.

But I will look up the Piano Man's name tomorrow -- he did all the signing and gave others very little chance to sing along most of the time.

Gaither the Guitarest was WAY too loud -- you couldn't hear yourself think -- was glad when he was done for the night at 9 PM -- he was in the forward section of the Mix.

We didn't stay for any of the shows -- the new Showroom At Sea has some very bad views. You can't see over anyone in the balcony.

Wow. Really so very nice of you to post so much great information! Thank you!

I have a few more questions, if you have a moment.

So, what was the itinerary change? I tried to search, but not sure it was mentioned.

Which were your formal nights?

Did you eat in the Pinnacle Grill? IF so, how was the Pinnacle on the Ryndam?

Thanks again!

Thank you so much KK. You always do such a great job, I always look at your post because they are so on point and informative. Thank you agin for all you time and effort.:)

Wow. Really so very nice of you to post so much great information! Thank you!

 

I have a few more questions, if you have a moment.

 

So, what was the itinerary change? I tried to search, but not sure it was mentioned. Oct 10th -- Tampa -- Key West on Monday, Tuesday was Nassau from Noon until 6 PM, Wednesday was Half Moon Cay from 8 AM until 4 PM, Thursday was Grand turk from Noon until 6 PM; Friday and Saturday were sea days.

 

Which were your formal nights? Formal nights were Tuesday and Friday

 

Did you eat in the Pinnacle Grill? IF so, how was the Pinnacle on the Ryndam? We ate several times in the Pinnacle -- the food and service was great.

 

Thanks again!

We didn't mind the schedule change -- we have been to all the cancelled ports as well as the itinerary change ports many times.

The Piano man was Ronan.

Gaither on the Guitar was leaving the ship on Oct 24th -- have no idea who replaced him.

There was only 1 production show -- the first formal night.

The new Showroom At Sea -- reminded me of a Bordello -- table clothes are all red, the chairs are all red, the carpeting is all red, most of the lighting is red when the room is not is use. TOOOOOOOOOO much red.

We didn't mind the schedule change -- we have been to all the cancelled ports as well as the itinerary change ports many times.

Welcome back, Yonnie!

Mary

So, when were you last in a bordello????

KK, Thank you so much for posting the menus for the MS Ryndam Western Caribbean cruise that turned out to be Eastern!

Could you tell us who was currently under contract in the Piano Bar and how was the new entertainment in Show Room At Sea?

The Piano Bar was Ronan de Burca - an Irishman with a wide repertoire and a good sense of humour. The 6 singers and 2 dancers in the Show Room were extremely good, but suffered at times from too much technical assistance (feedback on the speakers was not appreciated). The Street Singing show was like a low-grade version of Jersey Boys - but the evening of Broadway classics and the show featuring only the operatic tenor and soprano were outstanding.

I'm glad we will be doing a B2B so I can have 2 shots at each one. Even the MCD.

can i just ask was this a back to back cruise because we are doing one in 2weeks on niuew amsterdam and was wondering if the menu would be the same or different both weeks as although it is a 2week cruise it was being sold as seperate cruises and wondered if it would be same menu the se ond week , from your two menu threads they do seem different

It's usually the same menu both weeks.

It's usually the same menu both weeks.

We used to have the same menus for both cruises in the past.

But now that HAL is selling more Collector's cruises -- if you look at my other set of menus -- you will see some repeats and lots of items prepared differently than the first week.