Carribbean Menu

[Cruise Organizer]

I am sailing on the Westerdam in January.

Does anyone have a recent menu from a ship in the Carribbean. I know the Westerdam is currently in Alaska, and that would be a different menu.

There are some newbies with us who like to get a preview.

Thanks for you help.

[RuthC]

The HAL ships are on their way to the Caribbean, but none have gotten there yet. Soon, though. Very soon. ;)

You might want to wait a week or two (or three, to give folks a chance to complete a Caribbean cruise) to pose this question again.

[Cruise Organizer]

thanks - I didn't realize that the ships were not down there yet.

I'll try again later.

[Roz]

Several of them are doing Panama Canal cruises until the Caribbean season starts.

 

Roz

[twinkletoes4445]

This was the new menu in Feb. 2007. I've read where it will be changing, but this will give you an idea of what was offered. I had a copy of the previous menu, and there seemed to be eight or so new items on our cruise. A lot of the items were still offered. :)

 

7-Day 2007 Dinner Cycle

 

DAY ONE

 

WELCOME DINNER Sat

 

Freshly Baked Bread

Ciabatta Rolls – Three Seed Rolls – Black Forest Loaf

 

APPETIZERS

 

Caribbean Fresh Fruit Medley

Sweet melon, papaya and pineapple accented with minted lemon yogurt

 

Avocado, Tomato and Crab Salad

Sweet snow crabmeat with diced ripe avocado and fresh tomato, gently combined with truffle oil-perfumed crème fraîche

 

Italian Prosciutto

Thinly shaved air-dried Parma ham with sweetly fresh honeydew melon fan

 

Steamed Mussels with Ginger, Garlic, Saffron and Lemon Grass

Quick simmered with shallots and garlic. Enriched with white wine and cream and served with fresh French bread

 

SOUPS AND SALADS

 

Broadway Basil Tomato

Mellow puree of vine-ripened plum tomato and basil with a chili flake kick, topped with a pesto crostini

 

Island Pepper Pot

Savory beef broth with hearty root vegetables and chunks of beef, flavored with ginger and garlic

 

Chilled Blueberry Soup

With a touch of crème de cassis and Champagne

 

Baby Spinach with White Mushrooms

Hearty salad with oven-roasted tomato, crisp red onions, crunchy bacon bits, chopped eggs and zesty blue cheese crumbles

 

Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Creamy Italian

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Farfalle Pasta with Smoky-Grilled Portobello Mushroom

Tossed in a light fresh pesto sauce with sun-dried tomatoes. Garnished with crisp basil.

 

Grilled Mahi Mahi with Roasted Corn Salsa and Plantains

Served alongside orange-infused black bean rice with fresh corn coulis and cilantro

 

Island Seafood Curry

Plump shrimps flash sautéed with lemon grass, coconut and ginger in a spicy green curry sauce, served with almond basmati rice

 

American Prime Rib of Beef au Jus

Slow-roasted to exquisite tenderness and carved to your order. Served with crisp French green beans and carrots and steamy baked potato

 

Ginger Grilled Half Chicken and Mangoes

Served with roasted Caribbean yams and pesto sautéed yellow and green zucchini with garlicky red bell pepper.

 

Roast Rack of Pork au Jus

Rolled in fresh herbs and served with spiced apple chutney, steamed broccoli, baby carrots and home-style potato mash

 

Eggplant Cannelloni Parmigiano

Marinara-roasted eggplant rolls filled with creamy pesto ricotta cheese, nestled on a savory mushroom risotto

 

ALTERNATIVE CUISINE

 

Seared Chicken Breast or Grilled Salmon Fillet or Grilled Sirloin Steak

Baked potato with sour cream, chives and bacon bits upon request.

Vegetables of the day: French Green Beans and vichy carrots

 

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Our Pastry Chef’s Signature Chocolate Cake

A richly intense chocolate sponge cake with layers of chocolate ganache and bittersweet apricot marmalade

 

Coconut Blanc Manger

Light and airy coconut mousse with tropical fruit salsa

 

Viennese Apple Strudel

The Austrian classic, made with fragrant cinnamon-scented apples and raisins, rolled in a flaky phyllo pastry and served with warm vanilla sauce

 

NO SUGAR ADDED DESSERT

 

Strawberry Mousse

Featherlight mousse of strawberry flavor

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Praline and Cream Ice Cream

Passion fruit sorbet

Low Fat Frozen Cookies and Cream Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Triple Chocolate

 

Mango Sundae

A mound of vanilla ice cream topped with diced sweet mango and tangy mango sauce, with whipped cream

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

DAY TWO

 

CAPTAIN’S WELCOME GALA DINNER Sun

 

Freshly Baked Bread

Baguette Rolls – Farmers Bread Rolls – Six Grain Loaf

 

APPETIZERS

 

Mélange of Tropical Fruit

Drizzled with a cilantro balsamic maple reduction

 

Jumbo Shrimp Cocktail

Plump chilled shrimps with a zingy American cocktail sauce

 

Pâté de Foie Gras

Handmade duck liver pâté with Madeira marmalade jelly and gently poached pear

 

Caribbean Island Fish Cake

A tender mixture of mild wahoo with celery, onions, chiles and Sherry wine, dusted with crunchy cornmeal and served with a cayenne pepper sauce

 

SOUPS AND SALADS

 

French Onion Soup

Richly intense caramelized onions glazed with dry red wine in a savory clear broth, baked with Gruyère cheese

 

Shrimp Bisque

A delicate puree of Caribbean shrimps and cream, accented with aged Cognac and white wine and served with sourdough croutons

 

Chilled Mango Gazpacho

Our master chef’s unique and incomparably refreshing version of a classic gazpacho

 

Salad of Arugula and Frisee

With William pear, key line and passion fruit vinaigrette

 

Choice of Dressing: House Italian, Blue Cheese, Ranch, Thousand Island or fat free Honey Dijon

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Fettuccine Frutti Di Mare

Bay scallops, shrimps, clams and mussels bathed in a lightly whipped lobster brandy cream with chopped Italian parsley

 

Steamed Alaskan King Crab Legs

In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and fingerling potatoes

 

Oven Roasted Rack of Lamb

Rubbed with Dijon mustard and garlic herb bread crumbs. Served with a Pinot Noir sauce, minted olive oil, traditional ratatouille, asparagus tips and garlicky potato gratin

 

Fillet of Beef Wellington

Tenderloin of beef topped with a duxelles of ham, mushrooms and duck liver, wrapped in a puff pastry and baked to a golden brown. Served on a mirror of Madeira sauce with a fresh vegetable bouquet and garlic mashed potatoes

 

Grilled Caribbean Rum-Glazed Salmon Fillet

A grilled fillet brushed with island spice paste, ginger, garlic and scallions, served with roasted red bell peppers, zucchini carrot pancakes and fingerling potatoes

 

Oven Roasted Rack of Lamb

Rubbed with Dijon mustard and garlic herb crumbs, service with Pinot Noir sauce, minted olive oil, traditional ratatouille, asparagus tips and garlicky potato gratin

 

Five Spice Duck in a Dried Cherry & Port Wine Sauce

Served on a medley of balsamic flavored and potato pancake

 

Piccata of Vegetables

A fresh vegetable assortment dipped in a Parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous

 

ALTERNATIVE CUISINE

 

Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak. Baked potato with sour cream, chives and bacon bits upon request.

 

Vegetables of the Day: roasted red bell peppers and steamed broccoli

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

 

SWEET DELIGHTS

 

Master Chef Rudi’s Double Strawberry Cheesecake

A luscious blend of low fat cream cheese, fresh eggs and sugar, served with a shimmery fresh strawberry sauce

 

Passion Fruit Crème Brulee

Silky custard cream slightly flavored with passion fruit under a thin caramel crust

 

Key Lime Souffle

With vanilla tequila-sauce

 

 

Flambé Crepes Suzette

Crepes smothered in an orange-caramel sauce with Grand Marnier and vanilla ice cream

 

NO SUGAR ADDED DESSERT

 

Lemon Mousse

Feather-light mousse of lemon flavor

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Rocky Road Ice Cream

Strawberry Sorbet

Low Fat Frozen Chocolate Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Cookie Dough

 

Hot Chocolate Fudge Sundae

A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

 

 

DAY THREE DINNER Mon

 

Freshly Baked Bread

Country Italian Rolls – Pumpernickel Rolls – Sun Dried Tomato Loaf

 

APPETIZERS

 

Watermelon Cocktail

Basted with a fresh orange mint syrup

 

Sweet Tomato and Fresh Mozzarella

Drizzled with aged balsamic vinegar and virgin olive oil under a basil chiffonade

 

 

Oysters Rockefeller

The all-American classic baked on the half shell with fresh chopped spinach and topped with crunchy golden crumbs. Served with a briny fresh seaweed salad

 

Duck and Black Bean Quesadilla

Juicy roasted duck, seasoned black beans and jalapeño cheese wrapped in a toasty seared flour tortilla, served with golden roasted corn and tomato salsa

 

SOUPS AND SALADS

 

Grandma’s Chicken Noodle Soup

Restorative, well-seasoned chicken broth with crisp garden vegetables and tender vermicelli noodles

 

Caribbean Corn Chowder

A subtly spiced island favorite combining cream of corn with bell peppers, chiles and tarragon

 

Chilled Apple Vichyssoise

With a kick of apple brandy, sprinkled with tiny diced Granny Smith apples

 

Californian Gourmet Greens

Topped with creamy herbed goat cheese, toasted pecans, sun-warmed cherry tomatoes and fresh orange segments

 

Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Blue Cheese

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Mushroom Ravioli

Savory ravioli in a garlic cream sauce with a ragoût of forest mushroom and tomato

 

Black Pepper Crusted New York Sirloin Steak

Served with a full-bodied red wine shallot sauce, golden-grilled yellow and green zucchini and creamy twice-baked potato

 

Island Spikey Grouper with Black Bean Puree

On fresh spinach with turnips and a punchy relish of tomato, smoked salmon, bacon and shallot

 

 

 

Braised Lamb Shanks

In a rich-flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes

 

Roasted Game Hen with Sage Walnut Sauce

With mellow savory cabbage, baby carrots and tangy cranberry gnocchi

 

 

Caribbean Island Style Paella

An aromatic rice dish brimming with chicken, seafood, pork and chorizo, stewed with saffron, olives, onions and bell peppers

 

Leek and Broccoli Flan

Baked in a crisp crust and served with bell pepper orzo pasta, fresh basil and grill-kissed tomato

 

ALTERNATIVE CUISINE

 

Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak

Bakes potato with sour cream, chives and bacon bits upon request

 

Vegetables of the Day: Fresh Spinach – Grilled Kissed Tomato

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Chocolate Avalanche Cake

“Boulders” of chocolate-drenched cake enriched with a fudge sauce

 

Tiramisu

Ladyfingers soaked with espresso and Kahlúa layered with sweetened mascarpone cream and dusted with cocoa powder

 

Berries of the Forest Crisp

Compote of fresh strawberries, blueberries, Marionberries and raspberries under a mixed nut streusel, baked golden crisp and topped with vanilla ice cream

 

Peach Flambé

Sweetened peaches swirled in a caramel and raspberry sauce with Peachtree liqueur

 

NO SUGAR ADDED DESSERT

 

 

Almond Fruit Cake

An exceptionally moist almond butter cake layered with cherries and Frangelico whipped cream

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Pistachio Ice Cream

Raspberry Sorbet

Low Fat Frozen Vanilla Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla

 

Pear Belle Hélène Sundae

A mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

DAY FOUR

 

DUTCH TOUCH DINNER Tues

 

Freshly Baked Bread

Potato Rolls – Honey and Wheat Rolls with Raisins – Pesto Bread

 

APPETIZERS

 

Sailors’ Fruit Cocktail with Orange Curaçao

A bright array of fresh fruit spiked with Dutch liqueur

 

Antilles Shrimp Cocktail

A ripe cantaloupe filled with island baby shrimps and chunks of glistening fruits in a brandy cocktail sauce

 

Chef’s Dutch Country Pâté

A savory duck, pistachio and Port wine pâté, with lingonberry marmalade and crunchy Waldorf salad

 

Vol-au-Vent with Chicken

Puff pastry shell filled with a delicate vegetable and chicken ragout and topped with hollandaise sauce and fresh herbs

 

SOUPS AND SALADS

 

Island Chicken Gumbo

A Caribbean soup generous with sweet okra, tomatoes and onions and spiked with Creole seasonings

 

Dutch Green Pea Soup

Simmered until meltingly rich with meaty ham hocks, celeriac and smoked sausage

 

Chilled Three Berry Minestrone

A bright blend of strawberries, blueberries and raspberries topped with tangy lime sorbet

 

Chiffonade of Bibb Lettuce with Tuna

Bibb lettuce, diced cucumber, tomato, olives, green beans and boiled potato with flakes of tuna, garnished with a hard-cooked egg

 

Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Thousand Island

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Ziti with Prosciutto and Lemon Olive Oil

Tubular pasta gently tossed with garlic, full-flavored black and green olives, diced fresh tomatoes and crisp shallots

 

Black Cod Fillet Meunière

Drizzled with a lemon and parsley browned butter sauce and served with bright steamed asparagus, carrot sticks and minted new potatoes

 

Nasi Goreng

Indonesian fried rice feast with juicy pork saté, spicy chicken drumstick, beef Sumatra, scallions and julienne of omelet. Served with pickled cucumber, crisp prawn crackers and crisp-creamy fried banana

 

Dutch Favorite—Brisket of Beef with Hodgepodge

Slowly simmered brisket of beef on a hodgepodge of carrots, onion and potatoes

 

 

Home Style Roast Turkey

Golden roasted and juicy, complete with harvest apple pecan stuffing, giblet gravy, zingy cranberry relish, carrots and just-like-Mom’s Brussels sprouts and mashed potatoes

 

Braised Osso Buco

An Italian favorite. Meltingly tender veal shank slow simmered in white wine and fresh tomato sauce with lemon garlic finish. Served on a mushroom risotto

 

Creole Style Cheese Manicotti

With creamy tomato sauce, roasted corn, bell pepper, cilantro, basil, olives, scallions and jalapeño, served on fresh spinach and baked with fontina cheese

 

ALTERNATIVE CUISINE

 

Grilled Salmon or Seared Chicken Breast or Grilled Sirloin Steak

Baked potato with sour cream, chives and bacon bits upon request

 

Vegetables of the Day: Green beans and steamed carrots

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Dutch Apple Slice

Sweet crust topped with cinnamon apple and crumble

 

Chocolate Mousse in a Basket

A classic mousse made of Dutch chocolate, voluptuously smooth yet light

 

Caribbean Rum Cake

Moist pound cake drunken in Meyers’s rum and surrounded with a rich vanilla sauce

 

Flambé Bananas Foster

Sliced bananas sautéed in a brown sugar-caramel sauce, served with a rich vanilla sauce and sprinkling of crème de banana

 

NO SUGAR ADDED DESSERT

 

Chocolate Profiteroles

Feather light cream puffs filled with sugar-free chocolate custard

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Rocky Road Ice Cream

Pineapple Sorbet

Low Fat Frozen Chocolate Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Cookie Dough

 

Raspberry Sundae

A mound of vanilla ice cream glistening with warm raspberries, topped with whipped cream and a delicate almond cookie

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

 

DAY FIVE

 

MASTER CHEF’S DINNER wed

 

Freshly Baked Bread

Baguette Rolls – Black Forest Rolls – Sour Dough Bread

 

APPETIZERS

 

Pineapple with Berries

Juicy fresh berries and pineapple macerated in a pomegranate syrup and served in a baby pineapple shell

 

Dialogue of Salmon Tartare with Avocado

Cold-smoked, pickled and chipotle hot-smoked salmon with lime-avocado-tomato salsa

 

Hazelnut Golden Crusted Brie

Ripe wedge of Brie rolled in crushed hazelnuts and breaded. Served with a cinnamon-spiced apple-cranberry compote

 

SOUPS AND SALADS

 

Lobster Bisque

Silky smooth classical shellfish soup heightened with aged French cognac and whipped cream

 

 

Oxtail en Croûte

Slowly simmered soup of hearty oxtail and tiny diced vegetables in a flavorful broth, served in a rustic crock under a puff pastry lid

 

Gourmet Garden Greens in Tomato Shell

Selected baby greens with julienned peppers, enoki mushrooms and bell pepper confetti, drizzled with honey mustard dressing

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Tagliatelle with Roasted Chicken and Portobello Mushroom

Tossed in olive oil and lemon cream

 

Sautéed Shrimps “Provencal”

With garlic, tomato concasse, florets of crisp tender broccoli and sticky rice

 

Duck Breast a l’Orange

The old-time favorite, oven roasted until crisp and served with a Grand Marnier sauce

 

Pot Roast of Beef

Served with grilled tomato, broccoli florets and home style mashed potatoes

 

Grilled Lamb Chops with Oregano and Apple Chutney

Drizzled with mint oil, butternut squash, sautéed cherry tomatoes in pesto and potato cheese tartin

 

Apricot Glazed Salmon with Soya and Garlic Splash

Served with green asparagus and saffron scented new potatoes

 

Wild Mushroom Strudel

Forest mushrooms, spinach and feta cheese rolled in puff dough and baked until crisp and flaky. Served with a Thai red curry sauce and a timbale of basmati rice.

 

Daily Alternatives

Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak

Baked potato with sour cream, chives and bacon bits upon request

 

SWEET DELIGHTS

 

Grand Marnier Soufflé

Sweetened foamy egg white and flour baked to lofty heights and served with vanilla rum sauce

 

The Master Chef Rudi’s ‘Premiere’

A white chocolate chef “toque” filled with a sweetly delicate milk chocolate mousse and decorated with macerated berries

 

NO SUGAR ADDED DESSERT

 

Chocolate Pudding

Light and still rich chocolate pudding

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Cinnamon Ice Cream

Raspberry Sorbet

Low Fat Heath Bar Yogurt

 

No Sugar Added Ice Cream

Vanilla or Fudge Track

 

Butterscotch Sundae

A mound of vanilla ice cream draped in a golden cloak of butterscotch and whipped cream

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

DAY SIX

 

CAPTAIN’S GALA DINNER

 

Freshly Baked Bread

Baguette Rolls – Zucchini Bread – Sour Dough Bread

 

APPETIZERS

 

Celebration of Fruit Cocktail

A selection of seasonal fruits splashed with crème de cassis and served with a palate-teasing apple foam

 

 

Captain’s Antipasto Plate

Duck pâté, thinly sliced dried bresaola beef, dry-cured capollo pork and paper-thin prosciutto served with a robust Sicilian-style roasted vegetable salad

 

Trio of Salmon with Prawns and Pearls of the Ocean

A selected tasting of delicately hot-smoked salmon, pickled salmon and gravlax, with jumbo prawn and a caviar garnish

 

Escargots Bourguignon

Delectable snails marinated in Pernod and Chablis and lightly baked in an herb garlic butter, with French bread

 

SOUPS AND SALADS

 

Butternut Squash and Apple Soup

Golden as the harvest moon, with a snappy apple cider accent

 

Dos Frijoles – Cuban Specialty

Spicy, full-bodied two bean soup with a zesty twist of orange

 

Chilled Strawberry Bisque

Sweet, cool and smooth, garnished with a slightly sharp green peppercorn cream

 

Golden Harvest Salad

A tangle of gourmet greens with a honey pear Brie crostini

 

Choice of Dressing: House Italian, Ranch, Blue Cheese, Thousand Island or fat free Italian

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Spaghetti Puttanesca

Al dente cooked spaghetti tossed in marinara sauce flavored with anchovies, capers, black olives, garlic and oregano

 

Surf and Turf

5- oz lobster tail and petit filet mignon are combined and served with a béarnaise butter sauce. Grilled green asparagus, carrot battonets and rice pilaf.

 

Seared Atlantic Cod Fillet with Caribbean Vegetable Salsa

This delicate fish is hand-rubbed with Island spices topped with fried yam saufrettes and presented with roasted eggplant and a pesto risotto

 

Coconut and Almond Crusted Chicken Breast filled with Tropical Fruit

Tender supreme of chicken dripped in an almond and coconut breading and golden fried, drizzled with a zesty mango relish service on a bed of vegetable spaghetti with sweet potato pancake

 

Slow Roasted Rack of Veal

On an earthy bed of Calvados-spiked forest mushroom ragoût with fresh herbs, basil-scented mashed potatoes and colorful stir-fried vegetables

 

Curried Vegetable Cutlet

Minced peak-season vegetables flavored with Indian spices, hand-molded and sautéed to a golden brown. Served with garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy

 

ALTERNATIVE CUISINE

 

Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak

Baked potato with sour cream, chives and bacon bits upon request

 

Vegetables of the Day: Grilled green asparagus and carrot batonnetes

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Baked Alaska

Ice cream “glacier” under a blanket of meringue, with warm brandy Bing cherry sauce

 

Mango Coconut Banana Strudel

Two prized tropical fruits, flavored with sugar cane rum and served on a fragrant vanilla raisin sauce alongside coconut ice cream

 

NO SUGAR ADDED DESSERT

 

Individual Baked Alaska

Ice cream “glacier” under a blanket of meringue with warm brandy Bing cherry sauce

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Strawberry Ice Cream

Raspberry Sorbet

Low Fat Frozen Heath Bar Crunch Yogurt

 

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Fudge Track

 

Peach Melba Sundae

A mound of vanilla ice cream capped with sliced golden peaches and a sweetly tart Melba sauce

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

 

DAY SEVEN DINNER

 

Freshly Baked Bread

Poppy Seed Baguette Rolls – Pumpernickel Rolls – Ciabatta Bread

 

APPETIZERS

 

Orange and Caramelized Pink Grapefruit Cocktail

Surrounded by a glistening tequila-spiked ratatouille of assorted fruits

 

Grilled Portobello and Ricotta Crostini

Served with juicy oak-smoked chicken breast

 

Norwegian Style Gravlax

Salmon cured with kosher salt, sugar, dill and crushed peppercorns, served with a mellow honey mustard dill sauce and pumpernickel bread

 

Thai Crispy Spring Roll

On a brightly seasoned rice noodle salad with a sweet chili sauce for dipping

 

SOUPS AND SALADS

 

Famous Italian Wedding Soup

Hearty broth rich with colorful vegetables, tender pasta and miniature meatballs

 

Bahamian Conch Chowder

Creamy-chunky island-style chowder topped with a rainbow of roasted peppers

 

Chilled Avocado and Smoked Salmon

Creamy avocado soup with spicy jalapeño, sour cream, smoked salmon julienne and cilantro

 

The Greek Salad

Crisp chopped romaine showered with feta cheese, tender artichokes, kalamata olives, sun-ripened tomatoes, red onion and cucumber

 

Choice of Dressing: Italian, Ranch, Thousand Island, Blue Cheese or fat free Lemon Herb

 

Classic Caesar Salad

Romaine tossed in a fresh-made Caesar dressing, topped with cheese shavings and garlic herb croutons

 

ENTREES

 

Tagliatelle with Asparagus and Fresh Mozzarella

Gently tossed with seared shallots, fresh thyme leaves and juicy roasted tomatoes

 

Roasted Striploin of Beef

Sliced to order and presented with a traditional béarnaise sauce, medley of grilled onions, tomatoes and broccoli with western style fried potatoes

 

Parmesan Crusted Chicken Breast

With honey Dijon mustard sauce, basil-scented mashed potatoes and quick-stir-fried pea pods

 

Roast Pork Tenderloin with a Mushroom and Green Peppercorn Sauce

Served with spaetzle, fresh spinach, sautéed cherry tomatoes in pesto and potato cheese tartin

 

Roast Leg of Lamb with Minted Gravy

Nestled in a bed of well-seasoned roasted vegetables alongside a crisp-creamy potato cake flecked with bacon and parsley

 

Farmer Harvest Pot Pie

A ragoût of root vegetables in creamy tomato sauce baked in a cocotte with a puff pastry crust

 

ALTERNATIVE CUISINE

 

Grilled Salmon-Seared Chicken Breast-Grilled Sirloin Steak

Baked potato with sour cream, chives and bacon bits upon request

 

 

Vegetables of the Day: Roasted vegetables and steamed broccoli

 

 

Indicates Master Chef Rudi Sodamin's Signature Dish

 

 

SWEET DELIGHTS

 

Opera Cake

A classic dessert of almond cake layered with mocha butter cream and coffee-infused chocolate ganache

 

Rhubarb Strawberry Semi-Fredo

Italian Mascarpone, strawberry and rhubarb flavored frozen mousse cake served with orange sauce

 

Apple and Cranberry Cobbler

Sweet-spiced compote baked under a tender golden biscuit crust and served with vanilla ice cream

 

Pineapple Flambé

Glistening slices of pineapple simmered with a dark rum caramel sauce

 

NO SUGAR ADDED DESSERT

 

Strawberry Shortcake

Glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit

 

ICE CREAM, SORBET AND FROZEN YOGURT

 

Vanilla or Butter Pecan or Vanilla Bean Ice Cream

Lemon Sorbet

Low Fat Frozen Strawberry Yogurt

 

No Sugar Added Ice Cream

No Sugar Added Vanilla or Triple Chocolate

 

Strawberry Sundae

A mound of vanilla ice cream with fresh strawberry topping, whipped cream and nutty praline crunch

 

DELIGHTFUL ALTERNATIVES

 

Sliced Fresh Fruit Plate

 

Assorted Cheese Plate

A spectrum of full-flavored cheeses (Brie, blue cheese, Edam, Gruyère, herb pepper, cheddar) accompanied by dried fruits and nuts, assorted crisp crackers and French bread

[twinkletoes4445]

7-day Zuiderdam Caribbean Lunch Cycle

 

Day 1-Closed

 

Day 2

 

I’m missing the lunch menu for day 2

 

DESSERT

 

Old Fashioned Apple Pie

Cinnamon-scented apples and raisins nestled in a flaky crust, served with vanilla ice cream and whipped cream

 

Praline Mousse Cake

Moist and tender genoise sponge cake layered with a hazelnut praline mousse

 

Chocolate Profiteroles

The classical French favorite. Feather-light cream puffs filled with velvety chocolate custard.

 

 

NO SUGAR ADDED DESSERTS

 

Butterscotch Pudding

Creamy smooth pudding with the flavor of brown sugar, sprinkled with crisp pistachio nuts

 

 

ICE CREAMS, SHERBET AND FROZEN YOGURT

 

Vanilla or Chocolate Chip Ice Cream

No sugar Added Vanilla Ice Cream

Pineapple Sherbet

Low Fat Frozen Strawberry Yogurt

 

Caribbean Pineapple Sundae

A mound of coconut ice cream dripping with slow-simmered pineapple rum compote. Garnished with whipped cream and chopped nuts

 

 

BEVERAGES

Coffee, Decaffeinated Coffee, Espresso, Cappuccino,

Assortment of Teas

Iced Tea or Milk

 

 

 

 

Day 3

 

FRESHLY BAKED BREAD

Sour Dough Rolls-Three Seed Bread

 

 

STARTERS & SOUP

 

Honeydew Melon and Papaya

Basted with a zingy ginger syrup

 

Boston Bibb Lettuce

Supple, sweet lettuce with roasted tomato and bright bell peppers

 

Your choice of dressing: House Italian, Thousand Island, Blue Cheese and fat free Ranch

 

Smoked Salmon Tartare

With a wasabi crème fraiche and pleasantly pickled red onions

 

Seafood Spring Roll

Delicate seafood filling in a crisp-fried wrapper, with a sweet-and-spicy red chili sauce for dipping

 

Black Bean Soup with Mango Salsa

Hearty Caribbean soup simmered with garlic and cumin. Topped with tangy mango salsa

 

Chilled Raspberry Soup

Sweet, cool and smooth, with a bite of fresh mint

 

 

ENTREES

 

Salade Nicoise with Grilled Salmon

Flakey salmon atop lightly dressed greens, surrounded with tender green beans, steamed sliced potatoes, crisp cucumber, fresh tomato, onion and briny olives, drizzled with a rosy vinaigrette

 

The New York Style Pastrami Sandwich

A heap of paper-thin josher-style pastrami on golden toasted caraway seed rye bread, served with crunchy potato chips

 

The Classic All American Burger

Hand-formed, sizzle-grilled beef burger on a sesame bun with all your favorite condiments and fresh-made French fries. Sautéed mushrooms, cheddar cheese, bacon and sautéed onion on request

 

Traditional Fish and Chips

Firm-fleshed Atlantic cod fillet dipped in a bubbling beer batter, crispy golden fried and served with malt vinegar, tangy tartar mayonnaise and hefty steakhouse fries

 

Broiled Chicken Breast ‘Cubana’

Seasoned with cumin and cilantro then juicy grilled, served on spicy fiesta black bean rice with bell peppers and sautéed chayote

 

Pasta Pasta

Spaghetti quick-tossed with your choice of piping hot marinara seafood sauce, Alfredo sauce or meat sauce, served with Parmesan shavings and garlic bread

 

Western Omelet

A traditional American flat omelet filled with diced smoked country ham, potatoes, inions and red and green bell peppers

 

 

DESSERTS

 

This is either day 3 or 6 dessert menu-there’s no date on the card

 

Lemon Meringue Pie

Liltingly rich lemon custard baked in a crisp, flaky crust and crowned with soft meringue

 

Carrot Cake

Moist carrot-flecked cake studded with raisins, walnuts and pineapple. Spread with a smooth cream cheese icing

 

Rich Chocolate Custard Cream

With Malibu cream

 

 

NO SUGAR ADDED DESSERTS

 

Chocolate Mousse

Feather-light mousse of sugar-free chocolate

 

 

ICE CREAMS, SHERBET AND FROZEN YOGURT

 

Vanilla or Cookies-and-Cream Ice Cream

No Sugar Added Vanilla Ice Cream

Coconut Sherbet

Low Fat Frozen Vanilla Yogurt

 

Strawberry Sundae

A mound of vanilla ice cream topped with fresh ripe strawberry sauce, toasted almonds and whipped cream

 

 

BEVERAGES

 

Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas, Iced Tead or Milk

 

 

Day 4

 

FRESHLEY BAKED BREAD

County Italian Roll-Bavarian Farmers Bread

 

STARTERS & SOUPS

 

Sliced Oranges with Watermelon Salsa

Sun-golden citrus with a sweetly sour salsa of watermelon, lime, cilantro and jalapeno

 

Romaine Lettuce Spears

Garden showcase of rigid romaine, curly red beet and crisp cucumber, with sweet onion and corn confetti

 

Your choice of dressing: Italian, Thousand Island, Blue Cheese or fat free Ranch

 

Sliced Roasted Teriyaki Turkey Tender

Moist and savory white meat turkey, with bright, crisp snow peas and crunchy jicama salad

 

Provencale Vegetable Tart

From the garden harvest, served with ripe tomato and salad greens drizzled with a rustic-flavored tomato-basil vinaigrette

 

Butternut Squash and Apple Soup

Golden as the harvest moon, with an apple cider accent

 

Bahama Banana

Creamy chilled banana soup sprinkled with amber Caribbean rum

 

 

 

ENTREES

 

Beverly Hills Cobb Salad

Chopped iceberg lettuce, bacon crumbles, diced chicken breast, avocado and hard-cooked egg, with Blue Cheese and Thousand Island dressings

 

The Classic Reuben Sandwich

Rosy-hued corned beef paired with briny sauerkraut and Thousand Island dressing, served on dark Russian rye with French fries and a dill pickle

 

Cheddar Burger with Chipotle Sauce

Hand-formed, sizzle-grilled beef patty topped with melted Cheddar and smoky jalapeno sauce, served with yellow and red tomato slices and French fries

 

Chili-Crusted Catfish

Partnered with a cooling tropical fruit salsa atop toasty almond pilaf rice. Served with plantain and cumin-scented carrots

 

Master Chef’s Favorite Slow Braised Short Ribs

Simmered in a delicate red wine sauce with dried cherries and served with home-style mashed potatoes and root vegetables

 

Pasta Pasta

Spinach linguini quick-tossed with your choice of carbonara sauce, meat sauce or sun-dried tomato pesto sauce, served with Parmesan shavings and garlic bread

 

Country Quiche

A mixture of diced ham, zucchini, onions, garlic and Gruyere cheese baked with seasoned egg custard and served with green salad

 

 

DESSERTS

 

Blueberry Pie

Caramelized peaches and berries bakes in a crisp, sweet crust, served with vanilla ice cream and whipped cream (I don’t know why this is called “blueberry” pie when it says it contains peaches-so it’s one or the other, I just don’t know which)

 

Floating Island

Soft meringue on vanilla crème anglaise caramel sauce and tossed almond

 

Chocolate Mousse Cake

Rich chocolate sponge cake layered with a rum-flavored chocolate mousse, garnished with marinated fresh strawberries

 

 

NO SUGAR ADDED DESSERTS

 

Cherry Strudel

Ruby-hued fruit between paper-thin sheets of flaky phyllo pastry

 

 

ICE CREAMS, SHERBET AND FROZEN YOGURT

 

Vanilla or Praline

No sugar Added Vanilla Ice Cream

Rainbow Sherbet

Low Fat Frozen Peach Yogurt

 

Banana Sundae

A mound of vanilla ice cream blanketed with sliced bananas, caramel sauce, chopped nuts and whipped cream

 

 

BEVERAGES

Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas, Iced Tea or Milk

 

 

 

DAY 5-Closed

 

 

DAY 6

 

FRESH BAKED BREADS

Multigrain Whole Wheat – French Baguette Roll

 

 

STARTERS & SOUPS

 

Fresh Orange and Pear Delight

Wedges of sweet Asian pear and sliced peach presented in a wedge of honeydew melon, twisted orange, seedless grapes and laced with Frangelico liquor

 

Belgian Endive and Iceberg Lettuce

With sweet mandarin segments, sliced avocado and blushing strawbetties

 

Your choice of dressing: House Italian, Thousand Island, Blue Cheese or fat free French Basil

 

Bay Shrimp Cocktail

Sweet cold water peeled, de-veined shrimp presented in a silver cup with Dutch brandied cocktail sauce

 

Mushroom Risotto

Combined with Parmesan cheese and blackened finely sliced chicken breast accompanied with a tomato concassee sauce

 

Green Chili and Corn Chowder

A thickened soup with a kick you back flavor topped with roasted pimentos

 

Chilled Watermelon Soup

Garnished with whipped mint foam

 

 

ENTREES

 

Tabbouleh Salad

Combination of bulgur wheat, fresh tomatoes, chipped mint, lemon juice, olive oil and fresh parsley combined and topped with warmed sliced tandoori chicken breast

 

Spicy Santa Fe Wrap

Filled with avocado guacamole, smoked turkey, cheddar cheese, roasted sweet peppers, olives and jalapeno peppers, complemented with Mexican rice salad

 

South of the Border Burger

Beef Patty topped with chili, cheddar and chopped onion on a toasted onion bun, with salsa and nacho chips

 

Cold Water Rainbow Trout Filet

Quickly seared and served with dill cucumber sour cream sauce and sesame flavored bok choy with buttered potatoes

 

Braised Swiss Steak

Braised in a rich red wine shallot sauce and served with mashed potatoes and turned root vegetables

 

Pasta Pasta-Tagliatelle with Gorgonzola

Tagliatelle tossed in a pungent Gorgonzola sauce or choose from Alfredo or meat sauce

 

Tender Twin

Toasted English Muffin with tender beef tips, topped with poached eggs, Madeira sauce and a teaspoon of hollandaise

 

 

DESSERTS

This is either day 3 or day 6 dessert menu

 

Pecan Bar

An all time American favorite served ala mode with a rich vanilla ice cream

 

Duo of Chocolate Mousse

Marriage of white and dark chocolates whipped into a mousse in a pool of raspberry sauce

 

Warm Mocha Pound Cake

With mango compote and vanilla ice cream

 

 

NO SUGAR ADDED DESSERTS

 

Vanilla Egg Custard

Served with sugar free chocolate sauce

 

 

ICE CREAMS, SHERBET AND FROZEN YOGURT

 

Vanilla or Chocolate Chip Cookie Dough Ice Cream

No sugar Added Vanilla Ice Cream

Mango Sherbet

Low Fat Frozen Strawberry Yogurt

 

Chocolate Sundae

A mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds

 

BEVERAGES

 

Coffee, Decaffeinated Coffee, Espresso, Cappuccino, Assortment of Teas, Iced Tea or Milk

 

 

DAY 7-Closed

[twinkletoes4445]

Here's the Room Service menu, and the Cabin Breakfast Menu. Your steward will leave a card in your room each day and you fill out what you want. If you like Eggs Benedict, pancakes or waffles, you can write those items in, however, you have to schedule the delivery time to coincide with the breakfast dining room hours. I've also read that you can write "chocolate croissants" on the form and they'll send those to your cabin. :)

 

 

Zuiderdam Room Service=Available 24 hours:

 

Smoked Atlantic Salmon - pickled red onion, capers & cream cheese

 

Mesclun Garden Greens - tomato, cucumber, alfalfa sprouts & blue cheese crumbles

 

Triple Decker Club Sandwich - sliced turkey, ham, bacon, tomato & lettuce served on toated bread of your choice

 

All American Hamburger - broiled 1/4 pound beef patty on a sesame bun with dill pickle & coleslaw - add cheddar or Swiss cheese

 

Open faced Omelet - ham & cheese or vegetables

 

Selection of assorted cheese with crackers

 

Apple tart with whipped cream

 

Chocolate cake with raspberry sauce

 

A plate of chocolate chip cookies with a glass of milk

 

Fruit salad - selected fruits in season

 

 

 

 

Available from 12 noon until 10 PM:

 

Appetizers & Soups:

Bay shrimp cocktail with cocktail sauce

Smoked Atlantic Salmon

French onion soup baked with Gruyere cheese

Soup of the day

 

Salads:

Mesclun Garden Greens

Chef salad - mixed greens, ham, salami, swiss cheese, turkey, hard boiled egg - choice of Italian or blue cheese dressing

Caesar salad - tossed with Caesar dressing, croutons & parmesan - add bay shrimp or grilled chicken breast

 

Sandwiches & Burgers:

All are served with a choice of potato salad or potato chips

 

Triple decker club sandwich

Broiled California chicken breast sandwich on multi=grain bread with avocado & honey mustard sauce

Grilled tuna melt - tuna salad & Swiss cheese on rye bread with pickle spear

Thai Vegetarian wrap - eggplant, bamboo shoots, bean sprouts & cilantro rolled with rice & grees curry sauce in a tomato tortilla

Steak sandwich - sirloin steak on sourdough bread sauteed with onion & bell pepper

All American Hamburger

 

Entrees:

Seared salmon steak - dill-lime fusion, broccoli florets, carrot batonnet & country mashed potatoes

Penne Primavera - tossed in marinara sauce with Italian roasted vegetables - add grilled chicken breast

Pizza:

margarita (tomato sauce & cheese)

Pepperoni

Vegetarian (mushroom & bell pepper)

 

Desserts:

Apple tart

Chocolate cake

Creme caramel surrounded in berry compote

Fruit jello

fruit salad

Vanilla ice cream with chocolate sauce

Selection of assorted cheese with crackers

 

And remember that you can always order from the dinner menu. Just remember to order within the first half hour from when the dinning room opens. You can select whatever time you want to eat.

 

 

 

 

 

Cabin Menu

 

Preferred Time Frame

6 AM - 6:30 AM

6:30 AM -7:00 AM

7 AM - 7:30 AM

7:30 AM – 8:00 AM

8:00 AM – 8:30 AM

8:30 AM – 9:00 AM

9 AM - 9:30 AM

9:30 AM - 10 AM

 

Juices

Grapefruit; Orange:; Cranberry; V-8; Prune, Tomato

 

Fresh Fruit

Half Grapefruit; Sliced Bananas; Diced Oranges; Mixed Fruit; Seasonal Melons; Stewed Prunes

 

Low Fat Yogurt

Plain; Fruit

 

Breads

English Muffin; White Toast; Wheat Toast; Rye Toast; Danish; Croissant; Blueberry Muffin; Bran Muffin; Bagel

 

Preserves

Assorted Jams; Marmalade; Honey; Butter; Margarine; Cream Cheese

 

Cereals

Corn Flakes; Special K; Mueslix; Raisin Bran; Granola; Fruit Loops; Frosted Flakes; Rice Krispies; Shredded Wheat

With: Milk; 2% Milk; Skim Milk

 

Eggs & Meats

Two Eggs: Scrambled or sunnyside up or over easy

Omelet: With Cheese or With Ham and Cheese

Eggbeaters: Scrambled or Omelet with Cheese or Omelet with Ham and Cheese

Meat: Ham or Sausage or Bacon

 

Beverages

Regular Coffee; Decaf Coffee; Tea; Hot Chocolate; Milk; 2% Milk; Skim Milk; Half & Half in Breakfast

[jschm27]

Twinkletoes4445

 

Thanks. Just Thanks! I've been reading the menus for probably two hours now lusting over what I would choose if I were on that cruise. I'm so hungry now I could eat the table my computer is sitting on if only it was served with a creme fresche. :D

 

John

[aliaschief]

Thanks. We will be enjoying a similar menu on the MS Noordam in 15 days. Looks great.:D

[cheshire cat]

Wow! I can't wait till January, it all sounds good.

Irene.

[sail7seas]

Maasdam embarks her last time this season in Montreal tomorrow and heads south. Her next embarkation will be in FLL.

 

Eurodam boarded October 1 for her repositioning cruise.

All the ships will be heading away from Alaska and Europe.

[jrzebird]

Made me hungry and long for a cruise even more than usual!

 

I was on the 11 day Caribbean cruise the past 2 January's, on the Noordam, and the menu was different, but I guess that's to be expected with a longer cruise. It was similar, so this is very representative, as it has a lot of the Caribbean flavor and is lighter to suit the warm climate. I looked forward to the breakfast buffet almost every day, because there is so much fresh fruit, and so many unusual offerings, not only the usual eggs and cereal. The Museli is to die for!

 

Have a wonderful cruise, and have one of the cold soups and think of me! MY favorite!

[twinkletoes4445]

Twinkletoes4445

 

Thanks. Just Thanks! I've been reading the menus for probably two hours now lusting over what I would choose if I were on that cruise. I'm so hungry now I could eat the table my computer is sitting on if only it was served with a creme fresche. :D

 

John

 

 

Prior to our cruise, I looked at the menu many times! The Parmesan Crusted Chicken Breast was my favorite. I know what you mean about making you hungry...I felt the same way. :)

 

Have a fun cruise! :)

 

Also, HAL has really good bread pudding, but if I remember correctly, you have to ask for it. They don't keep it sitting out on the buffet.

[twinkletoes4445]

Thanks. We will be enjoying a similar menu on the MS Noordam in 15 days. Looks great.:D

 

It probably will be pretty similar. I'm sure there will be some changes, but there's so many wonderful things on the menu...the tough part is deciding what to try.

 

We're going to be on the Noordam in January for a 10-day cruise. Have a good time on your cruise. :)

[twinkletoes4445]

Wow! I can't wait till January, it all sounds good.

Irene.

 

I always find it interesting when posters say they didn't find anything they liked on the menu. There's something for all tastes, and there's so many other dining options. We really love the idea that we can dine in our cabin and order from the dining room menu.

 

We're leaving on 1/23 for our cruise. Both our cruises will be here before we know it. :)

[twinkletoes4445]

Made me hungry and long for a cruise even more than usual!

 

I was on the 11 day Caribbean cruise the past 2 January's, on the Noordam, and the menu was different, but I guess that's to be expected with a longer cruise. It was similar, so this is very representative, as it has a lot of the Caribbean flavor and is lighter to suit the warm climate. I looked forward to the breakfast buffet almost every day, because there is so much fresh fruit, and so many unusual offerings, not only the usual eggs and cereal. The Museli is to die for!

 

Have a wonderful cruise, and have one of the cold soups and think of me! MY favorite!

 

I'm going to bring home the copies of the menus from our cruise (January 2009) and update my list. We're on a 10-day cruise, so I am wondering what other exciting items will be on the menu.

 

I didn't try any of the cold soups last time, so I think I am going to try those this time. Everyone always says they are yummy...

 

I love fresh fruit...and the buffet does have a wide assortment of fruit. We only went to the buffet once for breakfast last time, so we may try to get there a couple of more times. I am not a big Museli fan, but hubby is, so I'll mention this to him. Thanks for the tip. :)

[jrzebird]

I'm going to bring home the copies of the menus from our cruise (January 2009) and update my list. We're on a 10-day cruise, so I am wondering what other exciting items will be on the menu.

 

I didn't try any of the cold soups last time, so I think I am going to try those this time. Everyone always says they are yummy...

 

I love fresh fruit...and the buffet does have a wide assortment of fruit. We only went to the buffet once for breakfast last time, so we may try to get there a couple of more times. I am not a big Museli fan, but hubby is, so I'll mention this to him. Thanks for the tip. :)

 

I also ordered things off of the buffet from room service when I wanted to eat on the balcony, so I had the best of both worlds.

[ore-ee-gun]

The cold soups are divine!! My favorite was the Pina Colada soup, which was available at lunch in the dining room one day. One of my favorite things about cruising is trying new food items without the risk of going hungry if I happen to not like what I ordered (and having to pay for it anyway). I've never had Escargot, and toyed with the idea of ordering it before, but I'm definitely planning to try it next cruise, along with Osso Bucco if it's available.

[catl331]

I know people stay away from Escargot but you actually only feel the texture of the snails--not much taste. It is the garlic and butter that make it great. I like the one that is not in a crust. I tried osso bucco on my first Hal cruise and get it all the time. Both of these are something we do not eat at home. I think it is a great idea to try new things here because you always can get something else if you do not like it. It is not like a restaurant where you pay $25 and hate the dinner. I find the cold soups sweet and I am not a sugar person. But others rave about them.

[rangeley]

The cold soups are my favorite!! And the escargot is delicious. I love to try new things and not have to worry that you paid for them and didn't like them.

[sail7seas]

Bread PUdding is set out every day at lunch in Lido. You don't have to ask special for it. There is a always a large warming pan of that wonderful pudding.

[CowPrincess]

If I'm remembering correctly, your menus in 2007 seem a LOT more interesting than what we got on the Ryndam in May/08. I'd say you folks did a lot better than we did :) I don't have copies of the May/08 menu to compare, but I see on the 2007 menus items I'd definitely have ordered, had they been available.

[sail7seas]

The menus have changed. We had some of the same things on our August Maasdam dinner menus but these menus are not the same.

 

[CowPrincess]

The menus have changed. We had some of the same things on our August Maasdam dinner menus but these menus are not the same.

 

IMHO what we got in May/08 was less extravagant. Nothing had a caviar garnish, for one thing, nor were dessert souffles offered. I'm also fairly sure we didn't see duck "anything", and I've already commented on the boring cheeses that were available.

 

I've said before that cost-cutting had hit the food portion of the cruise, and comparing the 2007 menu with my recollection of the May/08 menu confirms that for me. The food was okay, but not oh-mi-goodness-wonderful. I can recall on previous cruises, just opening the menu at dinner time was an event. It was always exciting to see what the choices were. In May, it was more along the lines of "oh, okay, let's see what we're eating".

 

It will be interesting to see what the menus are on our 10 day Sea of Cortez (which begins in 7 weeks, but who is counting????)

[RuthC]

I didn't try any of the cold soups last time, so I think I am going to try those this time. Everyone always says they are yummy...

Oh, they are! :) It's like having dessert at the beginning of the meal. When John Mulvaney (then-executive chef) told me what was in them, I knew why I liked them so much! :D