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menus Noordam 11/4/06 sailing

Discussion in 'Holland America Line' started by suer182, Nov 16, 2006.

  1. suer182

    suer182 Guest

    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

    Appetizers:
    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

    Entrees

    Mushroom ravioli
    -garlic cream sause, tomato

    Paella
    -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

    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 Strawberry 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 accompanied by dried fruits and nuts, assorted crisp crackers and French bread
     
  2. suer182

    suer182 Guest

    Day 3 Formal sea day menu missing in action
     
  3. suer182

    suer182 Guest

    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

    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

    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

    Entrees

    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

    SWEET DELIGHTS

    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

    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 Chocolate 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 accompanied by dried fruits and nuts, assorted crisp crackers and French bread
     
  4. suer182

    suer182 Guest

    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

    APPETIZERS

    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.

    SOUPS AND SALADS

    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

    ENTREES

    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

    SWEET DELIGHTS

    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

    NO SUGAR ADDED DESSERT

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

    ICE CREAM, SORBET AND FROZEN YOGURT

    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

    DELIGHTFUL ALTERNATIVES

    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
     
  5. suer182

    suer182 Guest

    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

    APPETIZERS

    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

    SOUPS AND SALADS

    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

    ENTREES

    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

    SWEET DELIGHTS

    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

    NO SUGAR ADDED DESSERT

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

    ICE CREAM, SORBET AND FROZEN YOGURT

    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

    DELIGHTFUL ALTERNATIVES

    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
     
  6. suer182

    suer182 Guest

    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

    APPETIZERS

    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

    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 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

    ENTREES

    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

    SWEET DELIGHTS

    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

    ICE CREAM, SORBET AND FROZEN YOGURT

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

    No Sugar Added Vanilla or chocolate ice cream
     
  7. suer182

    suer182 Guest

    I will post Day 8-11 later
     
  8. Joanandjoe

    Joanandjoe Guest

    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?

    DAY ONE AT SEA

    WELCOME DINNER CASUAL

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

    APPETIZERS

    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

    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 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

    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

    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 accompanied by dried fruits and nuts, assorted crisp crackers and French bread
     
  9. yankeejim

    yankeejim Guest

    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....
     
  10. suer182

    suer182 Guest

    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
     
  11. suer182

    suer182 Guest

    Day 9 San Juan informal

    wines Robert Mondavi Sauvignon Blanc 30.00
    Meridian Merlot, California 32.00

    Appetizers

    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

    Entrees

    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

    Sachertorte

    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
     
  12. suer182

    suer182 Guest

    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
     
  13. suer182

    suer182 Guest

    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

    Entress

    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

    Desserts

    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
     
  14. suer182

    suer182 Guest

    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.
     
  15. Joanandjoe

    Joanandjoe Guest

    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.
     
  16. ShipMaven

    ShipMaven Guest

    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 menu...in addition to the regular items of the day.
     
  17. suer182

    suer182 Guest

    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:

    Appetizers:

    Caribbean Island Fish Cake is replaced with Oysters Rockefeller

    Entrees
    Steamed Alaskan King Crab Legs is replaced with Sauteed Alaskan Crab Cakes
     
  18. Mal D. Olive

    Mal D. Olive Guest

    Oh this is all fine and what what like!!!


    But did ya leave any vittles fer us???
     
  19. suer182

    suer182 Guest

    Mal Rumor has it that an envelope is waiting for you two in the Neptune......
     
  20. Mal D. Olive

    Mal D. Olive Guest

    Oh boy....oh boy.....

    Mine just LOVES surprises! :party
     

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