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Toad

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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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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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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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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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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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