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Thread: Where do I find ship menus?

      
  1. #1
    rhen33 Guest

    Where do I find ship menus?

    Was looking for menus online. Do you have a good site. Thanks

  2. #2
    red stripe Guest

    Re: Where do I find ship menus?

    well here is one place that say they have menus.. although I only saw photos of food.. but I did not explore the site...

    http://www.cruiseclues.com/menus.htm


    other than that.. just say what ship you are interested in, and see if any of the posters have some they have scanned.

  3. #3
    adonis Guest

    Re: Where do I find ship menus?

    Hey,
    Do you have any particular eating preference of choice? Because different ships cators to different customer's eating choices. Some ships have kosher meals or vegeterians meals.

    What's your preference?

  4. #4
    Conniemc Guest

    Re: Where do I find ship menus?

    [quote rhen33]Was looking for menus online. Do you have a good site. Thanks[/quote]

    Hi there! I presume you are looking for your upcoming Veendam cruise. Cruise clues as stated, is a great resource. This is the menu page, and it is the BEST site for finding menus and daily planners, etc. However, I do not see Veendam listed. I would suggest you pull up another HAL ship. At least you will get a general idea.

    http://cruiseclues.com/menus.htm

  5. #5
    Calgon1 Guest

    Re: Where do I find ship menus?

    Here's one of Holland America's 7 day Caribbean Dinner Cycle - Enjoy !!!!

    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

    Bow Tie Pasta with Smoky-Grilled Portobello Mushroom
    Tossed in a light fresh pesto sauce with sun-dried tomatoes. Garnished with crisp fried 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

    Roasted Game Hen with Sage Walnut Sauce
    With mellow Savoy cabbage, baby carrots and tangy cranberry gnocchi

    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

    Broiled Chicken Breast or Seared Salmon Fillet or Grilled Sirloin Steak
    With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request
    Vegetables of the day: French Green Beans – Baby 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

    Caribbean Pineapple Panna Cotta
    A light molded cream custard with tidbits of pineapple

    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

    Black Forest Cake
    Light and airy chocolate sponge cake layers sandwiching kirsch-marinated Bing cherries and whipped cream

    ICE CREAM, SORBET AND FROZEN YOGURT

    Vanilla or Burgundy Cherry Ice Cream
    Lemon Sorbet
    Low Fat Frozen Peach Yogurt

    No Sugar Added Ice Cream
    No Sugar Added Vanilla or 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

    Garden Harvest Salad
    A tangle of frisée, mâche, arugula and oak leaf lettuce with a honey pear Brie crostini

    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

    Oriental Style Rotisserie Duck
    Served with a sweet-and-sour sauce on a crisp mound of sesame-tossed stir-fried vegetables with soy-splashed fried egg noodles

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

    ALTERNATIVE CUISINE

    Broiled Chicken Breast or Seared Prawns in Garlic or Grilled Sirloin Steak
    With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request
    Vegetables of the Day: Ratatouille – Asparagus Spears

    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

    Chocolate Soufflé
    French chocolate lightened with egg white foam and baked to lofty heights, served with Jamaican rum sauce

    Frozen Cappuccino Bombe
    For sophisticates only, a coffee-flavored ice cream coated in bittersweet chocolate

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

    NO SUGAR ADDED DESSERT

    Apple Tart
    Granny Smith apples gently poached with lemon and cinnamon, baked in a crisp and flaky pastry

    ICE CREAM, SORBET AND FROZEN YOGURT

    Vanilla or Coffee Ice Cream
    Mango Sorbet
    Low Fat Frozen Chocolate Yogurt

    No Sugar Added Ice Cream
    No Sugar Added Vanilla or Strawberry

    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

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

    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

    Caribbean Spiky Grouper with Smoked Salmon
    On fluffy black bean puree with fresh spinach, turnip and a punchy relish of tomato, smoked salmon, bacon and shallot

    Ginger Grilled Half Chicken and Mangoes
    Served with roasted Caribbean yams and pesto-sautéed yellow and green zucchini with garlicky red bell pepper

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

    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 Wild Salmon or Broiled Chicken Breast
    With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request
    Vegetables of the Day: Sauteed Spinach – Half Grilled 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 and Chocolate

    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

    Crab and Artichoke Dip
    Sweet rock crab, bell pepper, cream cheese and fresh thyme, baked with American cheddar and served with focaccia bread

    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

    Zander Perch 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

    Grilled Pork Tenderloin with a Mushroom and Green Peppercorn Relish
    Served with spaetzle, fresh spinach, sautéed cherry tomatoes and tender grilled fennel

    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

    Southwestern 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

    Seared Salmon Fillet or Broiled Chicken Breast or Grilled Sirloin Steak
    With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request
    Vegetables of the Day: Carrot Sticks – Grilled Fennel

    Indicates Master Chef Rudi Sodamin's Signature Dish


    SWEET DELIGHTS

    Banana and Coconut Soufflé
    Banana-flavored batter lightened with egg white foam and baked to lofty heights, served with rich coconut sauce

    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 Crepes Georgette
    Crepes simmered in a rich and creamy caramel sauce and flambéed at your table with dark rum

    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 Raspberry Yogurt

    No Sugar Added Ice Cream
    No Sugar Added Vanilla or Strawberry

    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

    Golden Baked Brie in Phyllo
    Ripe wedge of Brie rolled in crushed hazelnuts and wrapped in phyllo pastry, then baked until crisp-creamy. 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

    Linguini with Seafood and Salmon
    Regional bay scallops, clams and mussels in a lightly whipped lobster sauce, topped with a grilled salmon medallion

    Sautéed Shrimps ‘Provençal’
    With garlic, tomato concassé, florets of crisp tender broccoli spears and sticky rice

    Oven Roasted Duck Breast
    The old-time favorite, oven roasted until crisp and served with a Grand Marnier sauce, braised red cabbage, pea pods, carrot julienne and William potato

    Meritage Noisettes of Beef and Pork
    On an earthy bed of Calvados-spiked forest mushroom ragoût, with sun-dried tomato risotto, fresh herbs, vegetable bundle and braised onion

    Apricot Glazed Salmon
    Baked under a gingery apricot soy glaze and served with a saffron rice timbale and sautéed leek, carrot and broccoli florets

    Vegetable Strudel
    Summer vegetables and Gouda cheese rolled in phyllo pastry and baked till crisp and flaky. Served with a chive and mushroom sauce and golden rissole potatoes


    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

    Sherry Trifle
    A sugar-free rendition of the popular English classic

    ICE CREAM, SORBET AND FROZEN YOGURT

    Vanilla or Cinnamon Ice Cream
    Strawberry Sorbet
    Low Fat Frozen Chocolate Yogurt

    No Sugar Added Ice Cream
    No Sugar Added Vanilla or Strawberry

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

    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 coppa 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

    Caribbean Seafood Bouillabaisse
    Islands version of the rich, clear seafood broth aromatic with bay scallops, shrimps, salmon and halibut, served with baked crunchy pesto croutons

    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

    Crisp Wedge of Iceberg
    With tender artichoke hearts, fresh tomato, cucumber, golden roasted corn, bell pepper and onion confetti

    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

    Penne with Seafood Bolognese
    Coarsely diced salmon and crab combined with a red wine and marinara sauce, crowning a mound of al dente penne pasta

    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.

    Baked Honey Glazed Ham
    Thick sliced on a cushion of corn bread pudding and country style mashed potatoes. Home made rum raisin sauce, bronze baked apple, braised carrots and Brussels sprouts

    Hazelnut and Almond Crusted Chicken with Mango
    Tender suprême of chicken dipped in an almond and hazelnut breading and golden fried, drizzled with a zesty mango relish served on a bed of sun-dried tomato risotto. Broccoli rosettes and red beet parsienne

    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

    Seared Wild Salmon or Grilled Sirloin Steak or Plain Grilled Chicken Breast
    With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request
    Vegetables of the Day: Stir-fried Vegetables – Red Beet Parisienne

    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
    Watermelon Sorbet
    Low Fat Frozen Heath Bar Crunch Yogurt

    No Sugar Added Ice Cream
    No Sugar Added Vanilla or Chocolate

    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

    Sesame Crusted Tuna Steak
    With Caribbean-style grilled vegetable salsa, crackling broccoli tempura and hot spicy wasabi mashed potatoes

    Caribbean Island Pot Roast
    Slowly braised beef in a rum raisin and red wine sauce with island root vegetables, topped with frizzled onions and served with crisp-tender broccoli, baby carrots and pineapple-mashed yams

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

    Parmesan Crusted Chicken Breast
    With a honey Dijon mustard sauce, basil-scented mashed potatoes and quick-steamed broccoli florets

    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 Wild Salmon or Grilled Sirloin Steak or Plain Grilled Chicken Breast
    With today’s vegetable selection and your choice of white steamed rice or baked potato. Sauce upon request
    Vegetables of the Day: Roasted vegetables – Broccoli Tempura

    Indicates Master Chef Rudi Sodamin's Signature Dish


    SWEET DELIGHTS

    Cheesecake Sampler Plate
    A fleet of individual flavored cheesecakes (chocolate chip, raspberry and vanilla) on a sea of fruit coulis

    Warm Chocolate Truffle
    Topped with white chocolate and accented with ripe red raspberry 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
    Orange Sorbet
    Low Fat Frozen Strawberry Yogurt

    No Sugar Added Ice Cream
    No Sugar Added Vanilla or 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

  6. #6
    Conniemc Guest

    Re: Where do I find ship menus?

    OMG....I'M STARVED NOW.....:chef

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