menus Noordam 11/4/06 sailing



I must have put day one and three of the menus in the recyle pile as I do not have them. If I do find them I will post later. Alot of sauces on the entrees and corn seemed to appear everywhere.

Day 2-informal

Wines Robert Mondavi Sauvignon Blan Calif. 30.00
Meridian Merlot, Calif 32.00

Fresh baked bread:
country Italian rools~Pumpernickel Rolls~Sun dried Tomato loaf

Watermelon cocktail
-Basted with a fresh orange mint syrup

Sweet Tomato and Fresh Mozzarella
-Drizzled with aged balsamic vinegar & virgin olive oil under a basil chiffondale

Escargot in red wine and mushroom reduction
-served in a pastry basket

Duck and Black Bean Quesadilla
-jalapeno cheese, wrapped in a flour tortilla, corn and tomato salsa

Soups and Salads:

Island Chicken Gumbo
-okra, tomatoes, onions, creole seasoning

Caribbean corn chowder
-cream of corn, bell peppers, chiles, tarragon

Chilled Apple Vichyssoise
-apple brandy, granny Smith Apples

Californian Gourmet Greens
-herbed goat cheese, toasted pecans, sun warmed cherry tomaotes, orange segments

choice of dressing: house italian, ranch, blue cheese, Thousand island and fat free blue cheese

Classic Caesar Salad was available every night


Mushroom ravioli
-garlic cream sause, tomato

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

Black Pepper Crusted New York Sirloin Steak
-red wine shallot sauce, yellow and green zucchini, creamy twice-baked potato

Island Spiky Grouper
-On fresh spinach with turnips and a punchy relish of tomato, smoked salmon, shallot and gratin potato

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

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


Chocolate Avalanche Cake
-“Boulders†of chocolate-drenched cake enriched with a fudge sauce

-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


Almond Fruit Cake
-An exceptionally moist almond butter cake layered with cherries and Frangelico whipped cream


Vanilla or Pistachio Ice Cream
Raspberry Sorbet
Low Fat Frozen Vanilla Yogurt
No Sugar Added Strawberry and Chocolate

Pear Belle Hélène Sundae
-A mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream


Sliced Fresh Fruit Plate

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


Day 4 causal(Tortola)

Wines Reisling, Selbach-oyster Germany 49.00
Fort Simon Pinotage, Sout Africa 44.00

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


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


Grandmas chicken noodle soup
-chicken broth, crisp garden vegatbles, tender vermicelli noodles

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


Dutch Baked Macaroni and Cheese
-creamy cheese sauce and baked, served with French bread

Dover Sole Meunière
-Drizzled with a lemon and parsley browned butter sauce and served with bright steamed asparagus, carrot tips 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 Favoriteâ€â€Brisket of Beef with Hodgepodge
-braised escalope of beef, carrots, onion, potatoe, broccoli

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

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

Plain grilled salmon fillet
-steamed vegetables and baked potato


Dutch Apple Slice
-Sweet crust topped with cinnamon apple and crumble

Chocolate Mousse in a Basket
-A classic mousse made of chocolate, voluptuously smooth yet light served in a chocolate shell

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


Chocolate Profiteroles
-Feather light cream puffs filled with sugar-free chocolate custard

-Vanilla or Rocky Road Ice Cream
Pineapple Sorbet
Low Fat Frozen Raspberry Yogurt

No Sugar Added Ice Cream
No Sugar Added Chocolate or Strawberry

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


Sliced Fresh Fruit Plate

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


Day 5 casual St. Thomas

wines Beringer Chardonnay, Calif 39.00
Trinchero Merlot, Calif 29.00

Freshly Baked Bread
Sesame Italian Rolls – Six Grain Rolls – French Baguette


Papaya Filled with a Rainbow of Fruits
-Splashed with a banana liqueur and sprinkled with fresh coconut shavings

Carpaccio of Beef Tenderloin
-Razor-thin slices marinated and drizzled with fruity olive oil, topped with shaved Parmigiano-Reggiano cheese and accompanied by a robust whole grain mustard sauce

Smoked Salmon with a Mélange of Arugula and Baby Spinach
-Gently minced oak wood-smoked salmon tossed with tender diced potatoes, seared shallots, horseradish, crème fraîche and a fresh citrus dressing

Salmon and Shrimp Cake
-salmon and shrimp hand formed into a tender cake with celery, bell pepper, thyme, red pepper flakes, sweet chile mayonnaise.


Cream of Four Mushroom
-A rich blend of oyster, shiitake, button and enoki mushrooms, topped with a crunchy carrot fritter

Curried Pasta Fagioli with Spinach
-Thick and soulful bean and orzo pasta soup, cooked in a hearty chicken broth with a hint of curry

Gazpacho of Yellow and Red Cherry Tomato
-Our master chef’s vividly flavorful interpretation of this classical cold soup

Our House Salad
-A crisp wedge of iceberg with tender artichoke hearts, fresh tomato, cucumber, golden roasted corn, bell pepper and onion confetti

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

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


Penne with Italian Sausage and Buffalo Mozzarella
-Tender tubular pasta tossed with fennel, fresh tomatoes, sweet basil and Parmesan , topped with grilled Italian sausage slices

Hazelnut Crusted Striped Perch with Scallion and Sweet Potato Puree
-Served with a lime ginger beurre blanc and broccoli spears

Master Chef’s Favorite Slow Braised Short Ribs
-Red wine-braised beef ribs served with rosemary thyme sauce, home-style mashed potatoes, root vegetables, artichokes and green beans

Chicken Breast Prosciutto with Mozzeralla and Basil leaves
-Served with mushroom risotto, balsamic tomato concassee and broccoli

New York Sirloin Steak with ‘TropicalIsland’ Barbecue Sauce
-Served with lightly breaded Goliath-size onion rings, spinach gratin, Parisian carrots and hefty steak house potatoes

ThymeRoasted Venison Loin with Gooseberry Confit
-Filled with red onion, served with poached figs, crisp summer vegetables and creamy polenta

Sweet and Sour Tofu
-Tender soy bean curd marinated in ginger, garlic and Chinese five spice, then crisp fried and served with sweet bell pepper, onion and glazed pineapple over perfumed basmati rice

Plain Grilled Sirloin Steak


Mohr im Hemd
-Warm chocolate hazelnut pudding served with a sturdy coffee sauce

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

Coconut Tapioca Pudding
-With gingered pineapple stew and sesame tuile

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


Chocolate Torte
-Light and airy sponge cake layered with an ultra silky chocolate mousse


Vanilla or Pistachio Ice Cream
Orange Sorbet
Low Fat Frozen Cookies and Cream Yogurt

No Sugar Added Chocolate or Strawberry ice cream

The Tropical Fruit Sundae
-A generous mound of vanilla ice cream with diced mangoes, papayas and kiwis, topped with whipped cream and crushed macadamia nuts


Sliced Fresh Fruit Plate

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


Day 6 Dominica causal

Wines Petit Chenin Blanc, South Africa 34.00
Sangre de Torro, Spain 34.00

Freshly Baked Bread
Country Italian Rolls – Pumpernickel Rolls – Sun Dried Tomato Loaf


Suprême of Fruit Galliano
-Seasonal fruits gently folded with a spicy Italian anise liqueur, with just a trace of lime

Garden Symphony with Montrachet
-Marinated grill-kissed mushrooms, zucchini, asparagus and red and green bell peppers with creamy herbed goat cheese, served with a robust tarragon balsamic vinaigrette

Seared Ahi Tuna Carpaccio
-Peppercorn-crusted and thinly sliced, served with crispy jicama chips and a zingy papaya ginger relish

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


Kansas City Steak House
-Sumptuous beef broth with hearty root vegetables and steak chunks

Cream of Cauliflower
-Satin smooth puree with a hint of cheddar cheese. Topped with crackly sourdough croutons

Chilled Leek and Potato Vichyssoise
-The subtly-flavored classic cold soup, melded with finely pureed potato and enriched with double cream. Topped with crabmeat and chopped leeks

Market Seasonal Greens
-A hearty assortment of lettuces topped with smoky grilled red onions, butter-bronzed apples, cherry tomatoes, raisins and toasted walnuts

Choice of Dressing: House Italian, Ranch, Blue Cheese, ThousandIsland or fat free Caesar

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


Fettuccine Alfredo
-Al dente pasta enrobed in a Parmesan cream sauce spiced with nutmeg and lots of freshly ground black pepper

Orange Roughy with Lime Aioli
-Quick-sauteed in olive oil and topped with diced ripe tomatoes and avocado. Squiggled with lime aioli and served with stuffed zucchini with tomato confit and cilantro-flecked potato mash

Yankee Pot Roast
Slowly braised beef in a red wine sauce with root vegetables, topped with frizzled onions and served with crisp-tender broccoli, baby carrots and boiled potatoes

Caribbean "Jerk" Style Chicken Breast
Island-spiced and nestled on an aromatic coconut, black bean pilaf rice, with fried plantains and golden grilled pineapple spears

Seared Atlantic Cod Fillet with Vegetable Salsa
-This delicate fish is hand-rubbed with spices topped with asparagus and presented with roasted squash and pesto risotto

Pork Piccata Milanese
-Tender scaloppini of pork dipped in a light Parmesan cheese batter sided with a marinara sauce and served with sun-dried tomato risotto and broccoli

Vegetable Lasagna
-Layers of pasta with grilled vegetables, ricotta cheese, marinara sauce and mozzarella cheese baked golden brown and served with a garlic crostini

Plain grilled chicken breast


Warm Chocolate Truffle
-Topped with white chocolate and accented with ripe red raspberry sauce

Pecan Nut Tart
-Served with rum-scented foam

-The Alizé
A lightly refreshing dessert featuring passion fruit mousse, sponge cake and soft meringue

Pineapple Flambe
-Simmered in a rich and creamy caramel sauce flambeed with dark rum


-Clouds of light mascarpone cream on a coffee and rum-soaked sponge cake


Vanilla or Chocolate Chip Ice Cream
Watermelon Sorbet
Low Fat Frozen Peach Yogurt
No Sugar Added Vanilla or Chocolate

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


Sliced Fresh Fruit Plate

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


Day 7 Barbados Formal

Wines Cakebread Sauvignon Blanc Calf 58.00
Pinot Noir, Spy Valley, New Zealand 64.00

Freshly Baked Bread
Baguette Rolls – Black Forest Rolls – Sour Dough Bread


Pineapple with Berries
-Juicy fresh berries and pineapple macerated in a pomegranate syrup and served in a 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


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 julienne 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


Tagliatelle with Roasted Chicken and Portobello Mushroom
-Tossed in olive oil and lemon cream

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

Duck Breast a l'Orange
-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

Whole Roasted Tenderloin of Beef
-On an earthy bed of herb spiked forest mushroom ragoût, with vegetable bundle, braised onion and horseradish 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 Garlic and Ginger Splash
-Served with green asparagus and saffron-scented new potatoes

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

Plain Grilled Salmon Fillet


Grand Mariner Souffle
-Sweetened foamy egg white and flour baked to lofty heights and served with a 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

Hazelnut Cappuccino Mousse Cake
-Layers of sponge filled cappuccino and hazelnut mouse, served with cream and chocolate sauce

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

NO Sugar added dessert
Dou of Swan
-Chantilly swan on a lake of raspberyy sauce


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

No Sugar Added Vanilla or chocolate ice cream


You've increased our anticipation of our 11/25 Noordam cruise. It's too bad that there's no one else from this board who will be with us.

We have a question about the night in Tortola. Dutch night is our favorite night of any cruise; but our Tortola excursion will get back at about 6:15 to 6:30, too late for the 5:30 to 6 p.m. window for the early dining. Is there any way we can either get the same menu in the Lido, or somehow go to late dinner that night? We would definitely feel bummed if we have to miss Dutch night!

Here is the day 1 menu for the 10 day cruise. Was it the same menu on the 11 day?



Freshly Baked Bread
Ciabatta Rolls – Three Seed Rolls – Black Forest Loaf


Caribbean FreshFruit 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 cantaloupe 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


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


Farfalle 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

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


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


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


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


Sliced Fresh Fruit Plate

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


You are making me hungry......Went on the Thanksgiving cruise last year aboard the Westie. The menu sounds pretty much the same. Not to bitch, the food was fabulous. Those wine prices are an absolute rip off. I bought a bottle of Meridian the other day for $5.99... Thats why we bring our own, by the case....


Day 8 St. Martin casual

Wines Sancere, Loire Valley France 44.00
Jean-Luc Colombo Les Pins Couches, France 48.00

menu is identical as 10 day

only variation

Grilled Corn Fed Chicken Breast
-drizzled with a lemon herb olive oil and dressed on a corn confit with sliced butter squash and green asparagus

Plain Grilled New York Sirloin Steak


Day 9 San Juan informal

wines Robert Mondavi Sauvignon Blanc 30.00
Meridian Merlot, California 32.00


Citrus Delight with amaretto

Bay Scallops and Shrimp cocktail

Italian Prosciutto Ham and Pickled Asparagus

Mushroom Chorizo Strudel

Soups and Salads

Cream of Chicken and Artichoke

Toasted Mexican Tortilla

Chilled Watermelon Gazpacho

Heart of Romaine Lettuce Nicoise

Choice of Dressings House, Italian, Blue cheese, Thousand Island or Fat free French

Ceasar Salad


Penne with Marinara and Red chili flakes

Sauteed Monkfish Mediallions

Alaskan Kring Crab legs

Slow Roasted Rack of Veal

Master Chefs Favorite Meatloaf

Oriental Style Rotisserie Duck

Grillled Polenta and Eggplant Napoleon

Plain Grilled Chicken Breast

Sweet Offerings


Wild Berries and Bread and Butter Pudding

Strawberry Sensation

Cherries Jubilee

No sugar added dessert-Viennese Apple Strudel

Vanilla or Burgundy Cherry ice cream
lemon sorbet
low fat frozen peach yogurt
No sugar added Vanilla or Chocolate
Tropical Sundea

Fresh fruit plate
assorted cheese plate


Day 10-Formal sea day

wines Hess Chardonnay, Calif 39.00
Kendall Jackson Merlot, Calif 42.00

Breads- Baguette rolls, Bavarian Farmer rolls, sourdough

Appetizers are the same as the day 10, with the addition of the Jumbo shrimp cocktail

Soups and Salads are the same, but they eliminated the Dos Frijoles – Cuban Specialty and replaced with Broadway basil tomato

Entrees (a little different than 10 day)

Linguine with Asparagus and Fresh Mozzarella

Broiled Lobster tail

Herb Scented Salmon Fillet with Pinot noir sauce

Coconut and Almond Crusted Chicken Breast filled with Tropical Fruit

Curried Vegetable Cutlet

Sweet Delights are the same as 10 day


Day 11 sea day Casual

wines Fox Creek, Sauvignon Blanc Australia 40.00
Black Opal, Cabernet-Merlot, Australia 32.00

Breads, Appetizers, Soups and Salads are the same as the 10 day


Spaghetti and Meatball

Seared Cajun Tuna Steak with Plum Tomato Confit

Roasted Strip Loin of Beef

Braised Osso Bucco

Parmesan Crusted Chicken Breast

Roasted Leg of lamb with minted Gravey

Farmer Harvest Pot Pie

Plain Grilled Salmon Fillet


Opera cake

Rhubarb Strawberry Semi-Fredo

Apple and Peach cobbler

No sugar added Strawberry Shortcake

Vanilla or Butter Pecan ice cream
orange sorbet

No sugar added Vanilla or Chocolate

strawberry sundae

fresh fruit

assorted cheese plate


I have noticed that the menus between the 10 day and 11 day are very similar. Some items vary. I cheated for the remainer of the days as I ran out of time today.

The Lido offers all the same items on that nights dinner but with a few items missing. The popular ones LOL. The table clothes get yanked out from under you at 8:00 pm on the dot as they have to set up for the 11:30 late night.

A few suggestions in regards to Tortola,
-order room service off the dining room menu.
-the Lido menu might be posted before your tour and if not seek some one down to view it to see if your favorite dutch night item will be available.
-we ate on the island that night and we did tell our waiter. We had late seating. We knew of many others who did the same thing, so plenty of empty seats in the late seating that night. I cant see why you would be unable to slip in for one night. If they are willing to accommodate you. Worth a shot to ask.


We had planned on eating on the island when the ship was scheduled to be in port until midnight, but killed that idea when the time was switched to 9 p.m. (grrrr!). If everything works, our 3:15 Virgin Islands Sailway will end at 7:15. That leaves too little time to eat ashore, and may be a stretch for the 8 p.m. Lido closing if the excursion is even a little bit late. I guess we'll have to ask the Neptune Lounge concierge for advice.


Thanks for the menus, Suer. They've been expanded quite a bit.

I understand, from non-@ddicts Clients, who just returned from Noordam, that Rudi Sodamin has now added one "comfort food" item to each addition to the regular items of the day.


Day 3

Formal sea day

wines Chablis Premier-Cru, France 58.00
Erasmo, Cabernet Sauvignon, Chile 68.00

Same menu as 10 day sailing, only differences:


Caribbean Island Fish Cake is replaced with Oysters Rockefeller

Steamed Alaskan King Crab Legs is replaced with Sauteed Alaskan Crab Cakes