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m.s. Westerdam Caribbean Cruise Sailing from Fort Lauderdale, Florida March 22-29, 1997 Joachim Barelmann, Executive Chef Bon Voyage Dinner ~ Saturday APPETIZERS Sweet Orange Cocktail.....in a honey yogurt dressing Smoked Chicken Breast.....served with pickled peaches Alaska King Crablegs.....presented in the shell and served with mayonnaise Caponata with Toasted Parmesan Garlic Croutons.....roasted vegetables, marinated with herbs and balsamic vinegar Hazelnut Crusted Brie Cheese.....served warm with lingonberry compote and fried leek SOUPS Essence of Seafood with Saffron.....garnished with a julienne of vegetables Cream of White Mushroom.....topped with latte style cream Chilled Apricot Soup.....with white wine and tapioca SALADS Maasdam Salad.....arugula leaves, spinach with sliced mushrooms, balsamic olive oil dressing and red onion rings Heart of Lettuce and Sliced Yellow Tomatoes Salad SPA CUISINE Grilled Turkey Steak, Pineapple Onion Relish.....in natural jus with white wine, curry rice and sauteed spinach in Pernod ENTREES Three Cheese Spinach Tortellini.....with sauteed mushrooms in pesto olive oil Poached King Salmon Steak, Lemon Beurre Blanc.....with julienne of shiitake, carrots, beansprouts, steamed red potatoes and bok choy Broiled Aged N.Y. Sirloin Steak.....served with black pepper sauce, Dauphin potatoes, broccoli Polonaise and carrotMarinated Roast Leg of Lamb.....in its natural jus with mint, served with roasted garlic mashed potatoes, green beans and baby carrots Stuffed Eggplant, Pink Paprika Sauce Vegetarian.....filled with a medley of vegetables, served with saffron risotto Mississippi Mud Pie for dessert Captain’s Gala Dinner ~ At Sea ~ Sunday APPETIZERS Cantaloupe Melon Pear Cocktail.....fresh tarragon and Creme de Cassis Sevruga Malossol Sturgeon Caviar.....with red bliss potatoes, sour cream, chopped onions, eggs, lemon wedges Strassbourg Style Pate de Foie Gras.....on cranberry aspic, spicy pear salad with mint West Indies Style Prawns Supreme.....with a curry mango chutney sauce Escargots Bourguignonne.....warm baked in garlic and herb butter, with toasted French bread SOUPS Fresh Sweet Tomato Soup.....with basil pesto cream Double Consomme with Dry Sherry.....garnished with vegetable brunoise Chilled Chayote Vichyssoise.....topped with cilantro, sour cream and green onions SALADS Caesar Salad Fine Selected Mixed Greens Salad SPA CUISINE Broiled Fillet of Red Snapper “Vera Cruz”.....with bell peppers, tomato, onions, olives, snow peas and Spanish rice ENTREES Seafood Linguini with Dill Sauce.....with selected seafood and garnished with asparagus and broccoli Dungeness Crab Cakes.....whole grain mustard sauce, broccoli, acorn squash and roasted potatoes Veal Scaloppini au Citron.....with capers, parsley, sautéed spatzle & Gruyere cheese, broccoli Polonaise and beet puree Roasted Duckling a L’Orange.....with potato croquettes, red cabbage and snow peas Broiled Fillet Mignon.....topped with Béarnaise sauce, garlic mashed potatoes, asparagus tips and sautéed cherry tomatoes with garlic Stir-fried Vegetables Served Over Fried Tofu (Vegetarian).....laced with black bean sauce, steamed rice, sprinkled with cilantro and basil Chocolate Tulip for Dessert At Sea ~ Monday APPETIZERS Ruby Grapefruit and Honeydew Melon Cocktail.....with almonds and brown sugar syrup Mediterranean Sampler.....Parma ham, salami, roasted vegetables, fresh Mozzarella.....on tomato vinaigrette sprinkled with pine nuts Thinly sliced Chinese Roast Pork.....with plum sauce and pickled ginger Smoked Salmon.....garnished with pickled red onions, capers and horseradish Grilled Southwest Style Chicken Sausage.....served on French lentil salad, topped with frizzled onions SOUPS Black Bean Soup.....garnished with hard-boiled egg and chopped onions Old Fashioned Chicken Noodle Soup Iced Watermelon Soup.....with tapioca SALADS Veendam Salad.....purple endive, frisee, spinach and enoki mushrooms, tossed with Italian herb vinaigrette Wedge of Iceberg Lettuce Salad SPA CUISINE Pan-roasted Apple Cider Chicken Breast.....with natural chicken jus, spiced apple sauce, pesto tossed orzo pasta and braised zucchini with tomato and garlic ENTREES Cavatappi Pasta Topped with Sauteed Scallops.....served in lemon cream and sundried tomatoes sauce Boiled Grouper Fillet with Pecan Flour.....served with lime beurre blanc, papaya-banana chutney, mashed sweet potato, spinach leaves and spaghetti squash Slow Roasted Prime Rib of Beef au Jus.....baked potato with bacon, chives and sour cream, creamed horseradish, cauliflower Mornay and zucchini Roast Rack of Lamb “Provencale” .....asted with mustard, garlic, herbed crumbs, Lyonnaise potatoes, green beans and ratatouille Vegetable Wellington with Sweet Red Curry Sauce (Vegetarian).....served with spinach and shiitake mushrooms Apple Strudel for Dessert Philipsburg, St. Maarten ~ Tuesday APPETIZERS Tropical Fresh Fruit Cocktail.....laced with Kirchwasser Thinly Sliced Prosciutto Ham.....with seasonal ripe melon fans The Original Norwegian Style Gravlax.....cured by our own chef and served with sweet dill mustard sauce Duck Salad.....with goat cheese and cranberry vinaigrette Deep-fried Italian Seasoned Seafood.....served with Marinara sauce. SOUPS Cray Fish Combo.....with a Creole influence Sweet Potato Soup.....with double smoked bacon Chilled Gazpacho.....served with croutons, cucumber and green onions SALADS Greek Salad.....Iceberg lettuce with tomatoes, cucumber, Greek olives, Feta cheese, artichoke and onions, tossed with Italian herb vinaigrette Rotterdam Salad.....Mixed greens with julienne of carrots, celery and red radish, we suggest Pommery mustard vinaigrette SPA CUISINE Slow Broiled Cornish Game Hen.....marinated with lemon rind and rosemary, wild rice confetti, braised Romaine and grilled yellow squash ENTREES Black and White Lobster Ravioli.....served with sauteed shrimp, crab meat, lobster sauce, garnished with sundried tomatoes and fennel Pan Seared Sword Fish Steak.....served with lemon caper oil and red bell pepper confetti, steamed red potatoes and sauteed Swiss Chard Smoked Porkloin and Italian Sausage.....served with sauerkraut, new potatoes and butter sauce Calf’s Liver with Rosti Onions, Apple and Bacon.....Swiss potato pancakes, sauteed beans and carrot julienne Roasted New York Striploin with Red Wine Sauce.....creamed turnips with nutmeg and asparagus Stuffed Chayotes with Black Beans of Corn Kernel Confit (Vegetarian).....fried crisp onions, cauliflower and roasted rosemary potatoes. Tiramisu Cappuccino Cake for dessert St. Thomas, U.S.V.I. ~ Wednesday APPETIZERS Marinated Pineapple Spears.....with honey minted green peppercorn syrup Ham Cornet.....with celeriac and apple slaw Bay Shrimp cocktail.....topped with Cognac cocktail sauce Dutch Traditional Maatjes Hering.....with diced onions Barneveld Pasteitje (warm).....puff pastry shell, filled with chicken ragout, mushrooms and sweet bread in delicate white wine sauce SOUPS Vegetable Consomme.....vermicelli and meat balls Dutch Green Pea Soup.....made with bacon and smoked sausage Chilled Vegetable Soup.....flavored with Dutch genever SALADS Tossed Westland Salad.....green and red leaf lettuce, topped with chopped egg, tomato, onions, cucumber, red radish and Dutch vinaigrette Endive Star Salad.....cut in julienne SPA CUISINE Grilled Chicken Breast with Fine Herb Sauce.....cucumber salad, penne and a green beans bundle ENTREES Bami Goreng.....served with chicken, meat ball, sate, peanut sauce, topped with ham, egg julienne and sambal. Pan-Fried Dover Sole Fillet “Meuniere”.....with lemon and parsley butter, sauteed new potatoes, broccoflower and carrots puree Broiled Top Sirloin Steak with Mushroom Sauce.....home-fried potato, Belgian endive and green beans Hutspot Met Klapstuk.....a hodge podge of potatoes and carrots with sliced brisket of beef in a butter sauce Root Vegetable Pie (Vegetarian).....vegetable stew, topped with garlic mashed potatoes and baked golden brown in the oven with shredded Gouda cheese on request Baba au Rhum for dessert At Sea ~ Thursday APPETIZERS Fresh Fruit Cocktail.....served with orange Curacao yogurt Fire Cracker Shrimp Cocktail.....served in a silver supreme with hot cocktail sauce Our Own Westerdam’s Pate “Maison”.....with lingonberry sauce and Waldorf salad Smoked Salmon Cornets.....filled with caviar, presented on celeriac salad Warm Dungeness Crab and Artichoke Dip.....accompanied with herb crostini SOUPS Baked French Onion Soup.....topped with Gruyere cheese and aged Parmesan Cream of Green Asparagus.....topped with latte style tarragon cream Chilled Vichyssoise.....topped with Sour Cream and Chives SALADS Caesar Salad laced with aged Parmesan cheese Nieuw Amsterdam Salad.....Bibb and aragula lettuce garnished with tomato, enoki and artichoke hearts SPA CUISINE Broiled Mahi Mahi with Warm Tomato Salsa.....balsamic vinegar, basil, broccoli, steamed new red potatoes and squash ENTREES Rotelle with Grilled Shrimps, Pancetta, Swiss Chard.....Alfredo sauce with Gorgonzola Broiled Lobster Tail.....with drawn butter, saffron rice, asparagus and sauteed garlic tomatoes Fillet of Beef Wellington.....Madeira sauce, Parisian potatoes in basket and mixed vegetables Grilled Lamb Chops, Maitre d’Hotel Butter Sauce.....served with roasted rosemary potatoes, broccoflower and carrots Roast Tom Turkey, Giblet Gravy.....apple stuffing, sweet potatoes, Brussels sprouts, corn kernels and cranberries Zucchini Piccata on Marinara Sauce (Vegetarian).....pasta topped with toasted pine nuts, served with grilled carrots and rutabagas, complemented with deep fried Italian parsley Baked Alaska for dessert Nassau, Bahamas ~ Friday APPETIZERS Watermelon and Spicy Pear Cocktail.....served in a mint syrup Assorted California Vegetarian Sushi.....sweet and sour cucumber and daikon salad, boiled wasabi soy sauce Seared Carpaccio of Beef.....served on a sauce verde and topped with shaved Asiago cheese Smoked Trout and Salmon Fillet.....accompanied with horseradish sauce, lemon and capers Crispy Spring Rolls “Cantonese Style”.....filled with vegetables, roast pork and chicken, on a sesame ginger sauce SOUPS New England Clam Chowder.....served with oyster crackers Tortilla Soup.....made with avocado and sour cream Chilled Cranberry Soup.....complemented with peach segments and Port wine SALADS Westerdam Salad.....mixed greens salad with julienne of apples, walnuts and Italian lemon-vinaigrette Mixed Greens Salad.....topped with julienne of carrots, celery, Provolone cheese, salami and alfalfa SPA CUISINE Broiled Salmon and Cray Fish.....served with Hollandaise sauce, boiled potatoes and parsley baby carrots ENTREES Three Cheese Ravioli with Green Salsa.....with sauteed morsels of chicken roasted garlic and peppers, sprinkled with toasted pine nuts. Prime Rib of Beef.....natural jus, baked potato with bacon, chives, carrots, grilled tomatoes and horseradish sauce Pan Roasted Tuna Steak Provencale.....warm chunky tomato sauce, sauteed mushroom and potato cake Chicken Parmesan.....served with mustard sauce, risotto rice and stirfried vegetables Corn and Green Beans Enchilada with Guacamole (Vegetarian).....sprinkled with diced tomatoes, green onions and cilantro, served with Mexican rice and re-fried beans. |