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main dining room menus Eurodam


dan33

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I would love to see the main dining room menus for each night.

Any idea how to find that out in advance. It must be the same week after week. As anyone been on a Eurodam cruise lately and kept the info?

Thanks

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First Day

 

Appetizers:

 

Caribbean Fruit Medley - a composition of sweet melon, papaya and pineapple accented with rum and minted lemon yogurt

 

Scallop Ceviche with Lime-Coconut Cream - gently poached scallops served in a flavorful dressing of coconut milk, diced red onions, chilies, red and green pimento, cilantro and freshly squeezed lime juice, served over crisp lettuce salad

 

Lettuce Wrap with Thai Chicken - minced Thai style chicken, blended with cilantro, lime juice, ginger, red chilies, mushrooms and hoisin sauce - served wrapped in tender lettuce

 

Mussel and Shrimp Ragout - together in a crusty shell filled with diced celery scallions, onions and served in rich creamy sauce

 

 

Soups and Salad:

 

Broadway Basil Tomato Soup - mellow puree of vine ripened plum tomato and basil with a chili flake kick, topped with a crème fraiche crostini

 

Island Pepper Pot Soup - savory beef broth with hearty root vegetables, dumplings and chunks of beef flavored with ginger and garlic

 

Chilled Peach and Ginger Soup - refreshing blend of peach and ginger with buttermilk and apple juice

 

Mixed Greens Salad with Fresh Pear - topped with blue cheese and toasted pecans

 

Choice of dressing: house Italian’ thousand island; blue cheese; bacon dressing or fat-free creamy Italian

 

 

Entrees:

 

Penne with Plum Tomato and Basil - a fresh tasting combination of chopped plum tomato, toasted garlic, shallots and fresh basil

 

Ginger Grilled Breast of Chicken with mango Lime Relish - served with roasted sweet potato and pesto-sautéed zucchini will bell pepper

 

American Prime Rib of Beef au Jus - slow-roasted to exquisite tenderness and carved to your order - served with crisp green beans, toasted almonds, sugar glazed carrots and a baked potato

 

Grilled Pork Chop with Pineapple Rum Glaze - presented with roasted fennel, baby carrots and garlic buttermilk masked potatoes

 

Sesame Coated Silk Snapper with Fresh Watercress and Caramelized Mango - served with tarragon sauce, roasted red skin potatoes and asparagus spears

 

Cobb Salad - chicken breast, avocado, blue cheese. Bacon, tomato, egg and lettuce tossed in our signature vinaigrette

 

Eggplant Cannelloni Parmigiano - marinara-roasted eggplant rolls filled with creamy pesto ricotta cheese atop a savory mushroom risotto

 

 

Desserts:

 

Caramel Chocolate Toffee - a sweet pastry topped with toffee and finished with a mild chocolate ganache

 

Coffee Cheese Cake - a coffee flavored cheese cake with vanilla black walnut ice cream

 

Peach-Maracuja (no sugar added) - light passion fruit mousse cake

 

Sliced Fruit Plate - an assorted selection of fresh fruit

 

Assorted Cheese Plate - a spectrum of full-flavored

cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

Vanilla Ice Cream

 

Burgundy Cherry Ice Cream

 

Lemon Sorbet

 

Strawberry Low Fat Frozen Yogurt

 

Strawberry Ice Cream - no sugar added

 

Vanilla Ice Cream - no sugar added

 

Mango Sundae - a mound of vanilla ice cream topped with diced sweet mango and tangy mango sauce, with whipped cream

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Second Day

 

Appetizers:

 

Melange of Tropical Fruit - with an intriguing balsamic maple reduction

 

Jumbo Shrimp Cocktail - plump chilled shrimps with zingy American cocktail sauce

 

Beef Carpaccio - thinly sliced beef served with capers, pine nuts and shaved parmesan cheese

 

Caribbean Fish Cakes - moist and tender, flavored with capers, fried leeks, jalapeno and bell peppers and served with smoky chipotle lime sauce

 

 

Soups and Salad:

 

Jamaican Chicken and Callaloo Soup - shredded chicken breast with butternut squash, callaloo greens, garlic and thyme, combined in a flavorful chicken broth and topped with toasted coconut

 

Cream of Four Mushrooms Soup - a rich and warming blend of oyster, ****ake, button and enoki mushrooms

 

Chilled Mango Gazpacho - our master chef’s unique and incomparably refreshing version of a classic gazpacho

 

Salad of Arugula and Frisee - with Williams pear, mandarin segments, pistachio, cherry tomato

 

Choice of Dressing: house Italian; thousand island; blue cheese; hot mustard or fat-free honey Dijon

 

 

Entrees:

 

Fettuccine Frutti Di Mare - plump scallops, shrimps, clams and mussels tossed in lightly whipped lobster brandy cream with chopped Italian parsley

 

Filet of Beef Wellington - mouthwatering tenderloin of beef topped with a duxelles of duck liver and mushrooms, wrapped in puff pastry -- served on a morror of Madeira sauce with duchesse and a medley of green asparagus and Chinese pea pods

 

Oven Roasted Rack of Lamb - rubbed with Dijon mustard and fragrant garlic herb crumbs - served with full-flavored Pinot Noir sauce, mint virgin olive oil, robust ratatouille and savory potato pie

 

Seared Corvina Topped with Tossed Lemon-Arugula Salad - nestled next to cocotte potatoes fresh arugula and cherry tomato salad with zesty lemon dressing

 

Poached Mahi-Mahi with Shrimp Mousse and Garlic Herb Butter Sauce - served with steamed crab legs, poached red skin potatoes, steamed spring vegetables

 

Seared Beef Tataki Salad - seared lime-cilantro-garlic marinated flank steak served rare with avocado, tomato and mixed greens tossed with wasabi vinaigrette

 

Cous-Cous Florentine - cous-cous and spinach, served with a grilled vegetable kebab accompanied by dill-flavored nonfat sour cream sauce

 

 

Desserts:

 

Master Chef Rudi’s Double Strawberry Cheesecake - served on shimmering fresh strawberry sauce

 

Chocolate Souffle - satiny French chocolate lightened with egg white foam and baked to lofty heights, served with Amaretto sauce

 

Strawberry Romanoff - Vodka and Grand Marnier marinated strawberries topped with a light crème patissier

 

Crepes Suzette - crepes smothered in warm orange-caramel sauce with Grand Marnier

 

Almond Fruit Cake - (no sugar added) - a moist almond butter cake layered with cherries and Frangelico whipped cream

 

Sliced Fruit Plate - an assorted selection of fresh fruit

 

Assorted Cheese Plate - a spectrum of full-flavored cheeses accompanied by dried fruits and nuts, assorted crisp crackers and French bread

 

Vanilla Ice Cream

 

Coffee Ice Cream

 

Orange Sorbet

 

Chocolate Low Fat Frozen Yogurt

 

Strawberry Ice Cream - no sugar added

 

Vanilla Ice Cream - no sugar added

 

Hot chocolate Fudge Sundae - a mound of vanilla ice cream covered with warm chocolate sauce, whipped cream and toasted almonds

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Third Day

 

Appetizers:

 

Watermelon Cocktail - bathed in zippy orange mint syrup

 

Sweet Tomato and Fresh Mozzarella - drizzled with aged balsamic and virgin olive oil under a basil chiffonade and served with fresh foccacia bread

 

Tuna Tartar with Prawn - sushi-grade tuna and jumbo prawn marinated in orange, lime, onion and cumin

 

Beet and Chile Quesadillas - oven-roasted baby beets with jalapeno and poblano peppers in a flour tortilla

 

 

Soups and Salad:

 

Caribbean Fish Chowder - Caribbean fish, roasted red pimentos, cream, potatoes, celery and diced pumpkin

 

Pasta Fagioli - Tuscany style beans and macaroni soup with aromatic herbs and vegetables in a rich nourishing broth

 

Chilled Apple Vichyssoise - with a kick of apple brandy, sprinkled with diced Granny Smith apples

 

California Gourmet Greens - toasted pecans, sun-warmed cherry tomatoes and fresh orange segments

 

Choice of Dressing: house Italian; thousand island; blue cheese; balsamic vinaigrette or fat-free blue cheese

 

 

Entrees:

 

Farfalle with Chicken and Poblano Cream - flavored with tomatoes, cilantro and corn kernels

 

Caribbean ‘Jerk’ Chicken Breast - island-spiced and served with seasoned three-bean ragout, golden grilled pineapple spears and baby corn with pearl onions

 

Korean Kalbi Beef Short Ribs - soy and ginger marinated beef short ribs broiled and served with lemon grass, steamed jasmine rice and sautéed greens

 

Braised Lamb Shank - in a rich-flavored red wine sauce with stewed root vegetables on roasted garlic mashed potatoes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~

1st week

Rum-Glazed Lane Snapper Filet - topped with grilled pineapple and served with asparagus spears, steamed cauliflower and Caribbean rice pilaf scented with cumin and thyme

 

2nd week

Orange Roughy with Tomato-Avocado Aioli - served with asparagus spears, steamed cauliflower and Caribbean rice pilaf scented with cumin and thyme

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~

Santa Fe Salad - lime-marinated turkey, fresh corn, black beans, cheese, tortilla strips, tomato and mixed lettuces with spicy peanut cilantro vinaigrette

 

Asian Vegetable Noodles - ramen noodles tossed with scallions, bell pepper, snow peas and sesame

 

 

Desserts:

 

Key Lime Pie - the real deal, incomparably refreshing and tartly bracing, in a unique pie crust

 

Chocolate Avalanche Cake - ‘boulders’ of chocolate-drenched cake enriched with fudge sauce

 

Strawberries Pavlova - a sweetly crisp meringue basked with whipped cream and freshly sliced strawberries

 

Caramel Peach Melba - sweetened peaches swirled in caramel and raspberry sauce with Peachtree liqueur - served with vanilla ice cream

 

Strawberry Shortcake (no sugar added) - glazed sliced strawberries capped with airy whipped cream and served on a light buttermilk biscuit

 

Sliced Fruit Plate

 

Assorted Cheese Plate

 

Vanilla Ice Cream

 

Pistachio Ice Cream

 

Raspberry Sorbet

 

Cookies N’ Cream Low Fat Frozen Yougrt

 

Strawberry Ice Cream - no sugar added

 

Vanilla Ice Cream - no sugar added

 

Pear Belle Helene - a mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream

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Fourth Day

 

Appetizers:

 

Summer Fruit Salad with Sambuca - Italian favorite, macedoine of fruits flavored with sugar syrup and Sambuca liqueur

 

Antilles Shrimp Cocktail - plump bay shrimp with cocktail sauce, enriched with cream and Cognac

 

Herring of the Netherlands - imported Maatjes herring served with crisp potato-apple salad, chopped onions, pickles and sour cream

 

Chicken and Mushroom Ragout - chicken and mushroom ragout served in flaky puff pastry

 

 

Soups and Salad:

 

Dutch Pea Soup - flavored according to tradition, with carrots, leeks, potato and celery leaves - enriched with a hearty helping of smoked ham and sausage

 

Barley and Mushroom Soup - slowly cooked with selected root vegetables, red lentils and white beans

 

Chilled Cucumber Soup with Dill and Sour Cream - a cool and refreshing blend spiked with a dash of red wine winegar

 

Chopped Farmers Salad - baby spinach with red onions, kalamata olives, tomato, cucumber and Feta cheese

 

Choice of Dressings: house Italian; thousand island; blue cheese; sesame French or fat-free thousand island

 

 

Entrees:

 

Ziti with Sauteed Andouille Sausage - olive oil, garlic, roasted bell peppers, and red onions sautéed with Andouille sausage then tossed together with tender ziti, marinara and a hint of cayenne

 

Chicken with Dried Cranberries and Orange Relish - this zesty favorite is served with roasted Parisian potatoes and assorted green vegetables

 

Oven Roasted Beef Tender Topped with Button Mushrooms - tranches of beef roasted to perfection, served with a creamy sauce of button mushrooms, roasted potatoes and spring vegetables

 

Pan Fried Cod with Capers and Lemon Segments - sprinkled with chopped parsley and served with boiled potatoes, steamed broccoli florets and roasted cherry tomatoes

 

Bami Goreng - Dutch style Indonesian noodles with chicken sate and prawn crackers

 

Grilled Chinese Five Spice Salmon and Crispy Tortilla Salad - served over Romaine lettuce, cucumber, tomato, scallions, tossed in a ginger and lime dressing

 

Potato Onion Pie Gratinated with Dutch Edamer Cheese - layers of sautéed onion, mushrooms and potato, golden baked with Edamer cheese

 

 

Desserts:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~

1st week

Cappuccino Truffle Bombe - for sophisticates only, a coffee-flavored ice cream coated in bittersweet chocolate

 

2nd week

Dutch Apple Pie - a juicy heap of sliced apples and raisins baked in a sweet buttery crust with a lattice top

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~

Peach Rice Clouds - light Bavarian vanilla flavored rice cream with poached peaches on a chocolate mirror

 

Bossche Boi - feather light cream puff filled with Chantilly cream

 

Crepes Georgette - crepes simmered in rich and creamy caramel sauce with dark rum

 

Tompoes - (no sugar added) - layers of flaky puff pastry filled with vanilla flavored pastry cream

 

Sliced Fruit Plate

 

Assorted Cheese Plate

 

Vanilla Ice Cream

 

Rocky Road Ice Cream

 

Orange Sorbet

 

Raspberry Low Fat Frozen Yogurt

 

Strawberry Ice Cream - no sugar added

 

Vanilla Ice Cream - no sugar added

 

Boerenjongens Sundae - a mound of vanilla ice cream covered with citrus-scented brandy sauce and sprinkled with Dutch gin-marinated raisins

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Fifth Day

 

Appetizers:

 

Citrus Delight with Amaretto - glistening oranges, pineapple and grapefruit with an autumn-scented cranberry apple vinaigrette

 

Italian Prosciutto Ham - thinly shaved, air-dried ham with a succulent cantaloupe melon fan

 

Sashimi of Salmon with Wasabi Mayonnaise - pickled ginger, soy sauce, finely diced cucumber and mango salad

 

Mushroom Chorizo Strudel - an earthly delight, with creamy goat cheese and an elegant Madeira sauce

 

 

Soups and Salad:

 

Corn and Yellow Squash Soup with Crabmeat - a creamy, silky puree of corn and yellow squash garnished with a touch of crabmeat

 

Pistou Soup - provencal vegetable and white bean soup enhanced with basil pesto flavor

 

Chilled Banana Coconut Soup - topped with toasted almonds

 

Greek Salad - crisp chopped romaine showered with feta cheese, tender artichoke, kalamata olives, sun-ripened tomato, red onion and cucumber

 

Choice of Dressings: house Italian, thousand island, blue cheese, sesame French or fat-free thousand island

 

 

Entrees:

 

Linguine with Scallops and Shrimp - tossed in basil tomato fondue with diced roasted peppers

 

Parmesan Crusted Chicken Breast - with sweetly mellow honey Dijon mustard sauce, and served with basil-scented mashed potatoes and sugar peas

 

Caribbean Island Pot Roast - slowly braised beef in rum and red wine sauce with island root vegetables, topped with frizzled onions and served with a mushroom medley, zucchini and pineapple mashed yams

 

Maple Roasted Pork Tenderloin - served sliced with zucchini ribbons and potato parsnip puree

 

Spice-Rubbed Grilled Swordfish Filet - grilled cumin-seasoned filet served with grilled corn and tomato salsa, flavored with lime and Anaheium chili -- served with crisp green beans and roasted parsnips

 

Fresh Mozzarella and Tomato Salad - red cherry tomatoes with beckoning mozzarella, served on a lemon-dressed bed of arugula with fresh basil and parsley

 

Stuffed Green Peppers - peak season peppers baked in tomato sauce and stuffed with Mexican vegetable rice, gratinated with cheese under the hot grill

 

 

Desserts:

 

Zuppa Inglese - slices of sponge cake dipped in sweet wine, then layered with whipped cream, diced candied fruit, and topped with toasted meringue

 

Warm Chocolate Pudding - seductive and spicy, topped with chocolate sauce and accented with ripe berry sauce

 

Pina Colada Crème Brulee- a tropical twist to this classical French dessert

 

Crepes Suzette - crepes smothered in warm orange-caramel sauce with Grand Marnier

 

Seasonal Fruit Tart (no sugar added) - individual tartlet topped with seasonal fruits

 

Sliced Fruit Plate

 

Assorted Cheese Plate

 

Vanilla Ice Cream

 

Rum Raisin Ice Cream

 

Lemon Sorbet

 

Raspberry Low Fat Frozen Yogurt

 

Strawberry Ice Cream - no sugar added

 

Vanilla Ice Cream - no sugar added

 

Strawberry Sundae - a mound of vanilla ice cream with fresh strawberry topping, whipped cream and nutty praline crunch

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Sixth Day

 

Appetizers:

 

Celebration of Fruit Cocktail - a selection of seasonal fruits splashed with Crème de Cassis and served with tongue-teasing apple foam

 

Chilled Alaskan Crab Legs - drizzled with lemon splash dressing and served with cocktail sauce

 

Pate de Foie Gras - smooth liver pate with deep-flavored Ruby Port marmalade and gently poached pear

 

Escargots Bourguignon - delectable snails marinated in Pernod and and Chablis and lightly baked in herb garlic butter with French bread

 

 

Soups and Salad:

 

Cream of Green Asparagus Soup - a cup of verdant springtime, topped with foamy cream and crunchy pesto croutons

 

Duck and Sausage Gumbo - hearty but not too thick with onions, celery, bell peppers, scallions and rice

 

Chilled Strawberry Bisque - sweet, cool and smooth, garnished with a slightly sharp green peppercorn cream

 

Garden Harvest - a tangle of frisee, arugula, spinach and oak leaf lettuce, with tomatoes, dried cranberries and caramelized apples

 

Choice of Dressing: house Italian; thousand island; Asian Sesame Ginger; Balsamic Vinegar or Fat-free blue cheese

 

 

Entrees:

 

Spaghetti Puttanesca - al dente cooked spaghetti tossed in marinara sauce flavored with anchovies, capers, black olives, garlic and oregano

 

Chicken Scallopini Marsala - marsala cream sauce with porcini mushrooms and dried cherries, served over risotto rice cake

 

Roasted Rack of Veal - brushed with fresh herbs, flavored with Calvados, served on creamy Morille sauce - garnished with apple, served with pomme fondant and baby vegetables

 

Surf and Turf - lobster tail and petite filet mignon with herb garlic butter on a bed of seasoned pilaf rice and assorted vegetable

 

Wild Seabass with Sweet Corn-Curry Sauce - served grilled with apricot studded citrus cous-cous

 

The Chef’s Salad Bowl - romaine lettuce topped with smoked ham, Swiss cheese, oven-roasted turkey and Casalingo salami with hard-boiled egg and thousand island dressing

 

Curried Vegetable Cutlet - minced peak-season vegetables flavored with ndian spices, hand-molded and sautéed to a golden brown -- served with garbanzo beans in fresh tomato sauce and soy-splashed baby bok choy

 

 

Desserts:

 

Baked Alaska - an ice cream ‘glacier’ under a blanket of meringue with warm brandy Bing cherry sauce

 

Flourless Chocolate Cake - a bit of haven, this rich chocolate cake with its molten chocolate center is topped off with whipped cream and an assortment of berries

 

Yogurt Wildberry Mousse (no sugar added) - a light mousse with fresh berry accents

 

Sliced Fruit Plate

 

Assorted Cheese Plate

 

Vanilla Ice Cream

 

Peach Ice Cream

 

Mango Sorbet

 

Vanilla Low Fat Yogurt

 

Coffee Ice Cream - no sugar added

 

Vanilla Ice Cream - no sugar added

 

The Master Chef’s Sundae - a mound of vanilla ice cream topped with mashed tropical fruits and whipped cream and sprinkled with roasted macadamia nuts

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Seventh Day

 

Appetizers:

 

Fruit Palette - medley of honeydew melon, pineapple and orange slices

 

Dialogue of Alaskan Salmon Tartar with avocado - cold-smoked, pickled and chipotle hot smoked salmon with lime avocado tomato salsa

 

Chilled Green Asparagus with Oven-Roasted Tomatoes - presented with buffalo mozzarella and drizzle of basil oil

 

Golden Baked Brie in Phyllo Dough - served with spiced apple-cranberry compote

 

 

Soups and Salad:

 

Lobster Bisque - silky smooth classical shellfish soup heightened with aged French Cognac and whipped cream

 

Oxtail in Croute - this classical soup is simmered slowly to get the perfect flavors served baked in crusty pastry dough

 

Chilled Sour Cherry Soup - with a mosaic of crème fraiche and fried ginger

 

Master Chef Rudi’s Salad in Tomato Shell - Selected baby greens with julienne peppers, enoki mushrooms and bell pepper confetti drizzled with mustard Cognac dressing

 

 

Entrees:

 

Tagliatalle with Roasted Chicken and Sun Dried Tomato - tossed in olive oil and lemon cream

 

Duck a la Orange - the old time favorite, oven roasted until crisp and served with Grand Marnier sauce, braised red cabbage, pea pods ad carrots julienne

 

Whole Roasted Tenderloin of Beef - on an earthly bed of Calvados-spiked mushroom ragout, with seasonal vegetable and braised onions

 

Grilled Lamb Chops with Oregano and Apple Chutney - drizzled with mint oil, butternut squash and sautéed tomatoes in pesto

 

Sauteed Shrimps “Provencal” - scented with Mediterranean herbs, garlic and tomato concassee and florets of crisp tender broccoli

 

Apricot Glazed Salmon with Soy, Garlic and Ginger Splash - served with baby vegetable medley and saffron-scented new potatoes

 

Avocado Citrus Salad - sliced avocado and Meyer lemon filets on a bed of mixed lettuces with fresh basil, dressed with citrus zest and Sherry vinaigrette

 

Wild Mushroom Strudel - selected forest mushroom, spinach and Feta cheese rolled in phyllo dough and baked until crisp and flaky - served with Thai red curry sauce

 

 

Desserts:

 

Master Chef Rudi’s ‘Premiere’ - a white chocolate chef ‘togue’ filled with sweetly delicate milk chocolate mousse and decorated with macerated berries

 

Souffle au Grand Marnier - orange liqueur-flavored batter lightened with egg white foam and baked to lofty heights, served with vanilla rum sauce

 

Berry Dream (no sugar added) - a crisp tart filled with vanilla custard and topped with fresh mixed berries

 

Sliced Fruit Plate

 

Assorted Cheese Plate

 

Vanilla Ice Cream

 

Strawberry Ice Cream

 

Passion Fruit Sorbet

 

Heath Bar Crunch Low Fat Frozen Yogurt

 

Chocolate Chip Ice Cream - no sugar added

 

Vanilla Ice Cream - no sugar added

 

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

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returned a month ago from the Z--those werent our menus--we had MEAT LOAF 1 night on the menu==Liver another night--

we did have rack of alamb but no rack of veal

 

Does anyone fund it strange that the first thing offered as an entree each night is Pasta???

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Actually I don;t find it strange that pasta is offered each night on the menu. There are many people who don't eat meat or fish.

On our recent 20 cruise on the Noordam we had the Italian meat loaf offered the second 10 days of the cruise.

Also had the liver offered.

Ten day cruises tend to offer more than 7 day cruises.

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Krazy Kruizer,

You mentioned that this was your menu back-to back so I guess they have the same menu whether it is Eastern or Western Caribbean.

Do you know what day the Master Chef's dinner is? We didn't have one on the Veendam in December.

Thanks for the info.

RL

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Yum yum - can't wait for 28 days of chilled soup. Before we tried it - i was in yuk mode and after one taste was hooked and have been ever since. I have unsuccessfully tried to reproduce some at home so I finally decided that the only solution would be is to periodically go cruising! : ). thanks for the menus - am looking forward but figuring things will change on the transatlantic. We loved the food on the Westerdam in the Med but were not impressed in the Caribbean 6 months later. They explained that much of the menu is based on where the ship is based - OMG - we'll be in the middle of the ocean - where will they go shopping for food? Just kidding. : ) Liver is just not my idea of yum yum but it was my Mom's and my Mom in law's favorite meal so for them it would have been a huge treat. When it is well prepared - it is actually very good but give me a steak and I'll be happy. Thanks again for the menus!

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Just out of curiosity....are there other entrees -like alternates such as plain grilled chicken or steak??? Wondering as there is one dinner where neither mom nor I would eat anything..except dessert!!

There's an "Always available" menu which includes onion soup, sirloin steak, grilled chicken, and salmon. Every once in a while I order the steak, and find it very good.

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thanks Ruth......exactly what we needed to know....mom shouldn't eat lots of heavy sauces....and, well...some of the food sounds great, but has something in it that makes me go yuck!

 

BUT.....i guess i could have 3 courses of dessert????:p

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thanks Ruth......exactly what we needed to know....mom shouldn't eat lots of heavy sauces....and, well...some of the food sounds great, but has something in it that makes me go yuck!

Don't ever be afraid to order something without the sauce, or whatever, should you (or mom) find something you would otherwise like. Every steward I have ever dealt with understood "plain".

 

I have a habit of choosing a meat from one selection, potato from another, and vegetable from a third. Just because the chef thinks certain foods go together, doesn't mean I have to. ;)

BUT.....i guess i could have 3 courses of dessert????:p

Oh, sure. :D

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