ms Zuiderdam Menu for East Caribbean

HAL's ms Zuiderdam
East Caribbean Itinerary
Pinnacle Grill at the Odyssey Restaurant
New Pinnacle Grill Nightly Specials
Vista Dining Room Menus
Saturday, Ft. Lauderdale, Embarkation Day:

Dinner (EC-1)
Appetizers	Entrées
Fresh Fruit Cocktail Smoked Salmon with grilled asperagus Prosciutto Steamed Penn Cove Mussels	Seared Red Snapper Fillet Roasted Pork Loin with Carmelized Apples Eggplant Enchilada Smoked Chicken Ravioli
Soups	Grill
Kansas City Steak Cream of White Mushroom Chilled Apricot	New York Sirloin Steak Turkey Tenderloin Tilapia Fillet
Salads	Desserts
Mesclun Gourmet Leafs, tomatoes, olives, onion Baby Spinach with White Mushrooms Dressings: Bacon, Honey Dijon, Dill or Light Italian	Hershey Chocolate Cake New York Cheesecake Mixed Berry Sabayon Ice Cream, Lemon Sorbet Frozen Strawberry Yogurt SF Berry Dream Tart, Orange Jello, Fresh Fruit or Assorted Cheeses

Sunday, Day 2, Half Moon Cay:

Dinner (EC-2)
Appetizers	Entrées
Watermelon Pearls Seafood Cocktail Seared Beef Tenderloin Carpaccio Grilled Chicken Sate on Lemon Grass	Tuna Steak Roast Prime Rib of Beef au Jus Braised Lamb Shank Parmesan Crusted Chicken Breast Vegetarian Pot Pie
Soup & Salad	Grill
Petite Marmite Broadway Basil Tomato Soup Chilled Strawberry House Salad Gourmet mixed greens with Herbed Goat Cheese	Azteka-Style Grilled Prawns Pork Medallions
	Desserts
	Chocolate Pear William Cake Key Lime Pie Forest Berry Crisp Ice Cream: Vanilla, Pistachio or Banana Raspberry Sorbet Create-your-own Sundae NS Apple Strudel NS Kiwi Jello NS Ice Cream: Vanilla or Chocolate Fresh Fruit Plate Bananas Foster Flambé (in the Explorer's Lounge)

Monday, Day 3, At Sea:

Lunch EC-3
Starters	Entrées
Fruit Cup Bay Scallop Cerviche Assorted Sushi Rolls Chicken Spring Roll	Seafood Caesar Salad Chicken Breast and Cheese Sandwich Fish and Chips Seafood Brochette Seafood Ravioli Vegetable Crèpes with Tomato Coulis
Soups	Desserts
Bouillabaise Corn Chowder	Peach Pie Raspberry Cheese Cake Almond Chocolate Cake Vanilla and Strawberry Ice Cream Rainbow Sherbet NS Chocolate Éclair

Formal Dinner (EC-3)
Appetizers	Entrées
Wedge of Honeydew Melon Ocean Delight Trio of Pate Deep Fried Hazelnut Crusted Brie	Sesame Crusted Salmon Fillet Roasted Rack of Lamb Aromatic Filet of Beef Wellington Braised Osso Bucco Roast Cornish Game Hen Vegetarian Sweet and Sour Tofu
Soups	Grill
Parisian Onion Lobster Bisque Iced Andalouse-style Gazpacho	Sauteed Grouper Meuniere
Salads	Desserts
House Salad (romaine, iceberg, tomatoes, cukes, radish, olive, onion, carrots, blue cheese sunflower seeds) Caesar Salad	Warm Flourless Chocolate Cake Vanilla Crème Brulee Frozen Calypso Mud Pie Ice Cream: Vanilla, Rum Raisin, Rocky Road Strawberry Sorbet Frozen Peach Yogurt Create-your-own Sundae NS TiraMisu NS Raspberry Jello NS Vanilla or Strawberry Ice Cream Fresh Fruit Plate Assorted Cheeses Crepes Suzette Flambé (in the Explorer's Lounge)

Tuesday, Day 4, Tortola:

Lunch EC-4
Starters	Entrée
Tossed Radiccio and Aragula Curried Chicken Salad Crab Dip with Focaccia Bread Smoked Salmon Rösti	Caesar Salad Philly Hoagie Zuiderdam Burger Broiled Chicken Breast Tex-Mex Create-your-own Pasta Grilled Halibut Medallion
Soups	Desserts
Hot and Sour Soup Jamaican Bean Soup	Praline Cake Warm Shocolate Chip Bread Pudding Lemon Meringue Pie Vanilla, Vanilla Fudge or Cinnamon Ice Cream Rainbow Sherbet Frozen Raspberry Yogurt Create-your-own Sundae NS Paris Brest NS Strawberry Jello with Pear NS Strawberry Ice Cream

Dutch Dinner (EC-4)
Voorgerechten - Appetizers	Hoofdgerechten - Entrées
Garnalen Cocktail (shrimp & cognac) Ham met Asperges Hollandse Haring Barneveld's Pasteitje (shell with chicken & mushrooms)	Seafood Zeeland (bay scallops, shrimp, mussels and salmon in lobster nage) Hutspot met Klapstuk (beef brisket, mashed potatoes & carrots) Gebraden Hollandse Ossehaas (beef tenderloin, mushroom sauce, cauliflower Mornay, scallion mashed potatoes) Bami Goreng (Indonesian noodle with chicken sate & peanut sauce)
Soepen - Soups	Grill
Vermicelli Soep met Balletjes (consommé with vermicelli & meatballs) Erwten Soep (green pea & hamhocks) Gekoelde Drie Bessen Soep (chilled 3 berry & watermelon)	Eendeborst (duck breast with cous cous, broccoli & sugared carrots) Scallion Medallions in light saffron sauce, sundried tomato risotto and broccoli
Sla - Salads	Desserts
Westlandse Sla (mixed greens with Dutch vinaigrette) Witlof Sla (greens, star endive, lemon-sour cream dressing, dill, chives) Choice of dressings	Dutch Apple Tart Crème Caramel Amsterdam Chocolate Tulip (filled with mousse) Vanilla or Black Walnut or Rocky Road Ice Cream Pineapple Sorbet Frozen vanilla yogurt Create-your-own sundae NS Chocolate Profiteroles NS Triple Berry Jello NS Vanilla or Strawberry Ice Cream Assorted Cheeses

Wednesday, Day 5, St. Thomas:

Dinner (EC-5)
Appetizers	Entrées
Half Papaya Gravlax Grilled Black Pepper Chicken Breast Thai Spring Roll	Pan Fried Perch Fillet Roasted Tom Turkey Caribbean-Style Paella Fettucini Alfredo
Soups	Grill
Vegetable Gumbo Dos Frijoles Chilled Avocado	Monkfish in Pancetta Bacon New York Sirloin Steak Leg of Lamb "Island Style"
Salads	Desserts
House Salad Sliced Sweet Tomato, Red Onion and Basil Chiffonade	Trio of Cheese Cakes Strawberry and Rhubarb Cobbler Chocolate Mousse Croquant Cake Vanilla, Chocolate Chip or Praline Ice Cream Orange Sherbet Frozen Heathbar Crunch Yogurt Create-your-own Sundae NS Black Forest Cake NS Lemon Jello NS Strawberry or Chocolate Ice Cream Fresh Fruit Plate Assorted Cheeses Peach Melba Flambé (in the Explorer's Lounge)

Thursday, Day 6, At Sea:

Italian Lunch (EC-6)
Appetizers	Entrée
Fresh Fruit Cup Mixed Garden Greens Anti Pasti Caprese (tomato, mozzarella, oil, vinegar) Bruschetta Deepfried Calamari Pasta Fagioli	Caesar Salad Lasagna Chicken Cacciatore Italian Meat Tortellini Frito Mistro (scallops, salmon & shrinp) Cappelini with Seafood Vegetarian Eggplant Moussaka
Soups	Desserts
Minestrone Soup Portuguese Bean Soup	Blueberry Pie Devil's Chocolate Cake Italian Almond Tart Vanilla, Burgundy Cherry or Pistachio Ice Cream Coconut Sherbet Create-your-own Sundae NS Cherry Crumble NS Raspberry Jello with Fruit Cocktail NS Strawberry Ice Cream

Farewell Formal Dinner (EC-6)
Appetizers	Entrées
Melon Medley Prawn Cocktail Sevruga Malossol Caviar Escargots Bourguignonne	Surf and Turf Roasted Veal Noisettes Chicken Breast with Sundried Tomatoes Tofu Vegetable and Black Bean Spring Roll
Soups	Grill
Kickin' Crab Chowder Cream of Green Asparagus Vichyssoise	Salmon Steak Filet Mignon Duet Grilled Venison Loin Medallions
Salads	Desserts
House Salad Caesar Salad	The Baked Alaska Friandises Vanilla or Cinnamon Ice Cream Passion Fruit Sorbet Frozen Vanilla Yogurt Create-your-own Sundae NS Individual Baked Alaska NS Strawberry Jello NS Vanilla or Strawberry Ice Cream Fresh Fruit Plate Assorted Cheeses Cherries Jubilee Flambé (in The Explorer's Lounge)

Friday, Day 7, Nassau:

Lunch (EC-7)
Appetizers	Entrée
Fresh Fruit Cup Gado Gado Green Asparagus Assorted Sushi Rolls Indonesian Chicken Spring Roll	Oriental Sesame Mandarin Salad The Zuiderdam Burger Grilled Ham Steak Indonesian Nasi Goreng Platter Peanut Crusted Tuna Steak Pizzas
Soups	Desserts
Soto Ayam (chicken & vegetable broth) Sweet Potato Soup	Blueberry Pie Devil's Chocolate Cake Italian Almond Tart Vanilla, Burgundy Cherry or Pistachio Ice Cream Coconut Sherbet Create-your-own Sundae NS Cherry Crumble NS Raspberry Jello with Fruit Cocktail NS Strawberry Ice Cream

Dinner (EC-7)
Appetizers	Entrées
Avocado and Orange Cocktail Seared Tuna Carpaccio Sweet Tomato with Fresh Mozzarella Almond Chicken Tenders	Potato Crusted Halibut Fillet Peking-style Roasted Duck Slow Roasted Prime Rib of Beef Au Jus Leek and Broccoli Flan and Orzo Pasta
Soups	Grill
Consommé "Vermicelli" Bahamian Conch Chowder Chilled Pineapple and Banana Soup	Mahi Mahi with Black Bran Ginger Paste Frenched Pork Chop Calf's Liver with Onions and Apples
Salads	Desserts
House Salad The Greek Salad Choice of Dressing	TiraMisu Chocolate Pot de Crème Caribbean Rum Cake Vanilla, Peppermint or Butter Pecan Ice Cream Create-your-own Sundae NS Marble Cheese Cake NS Cranberry Jello NS Vanilla or Chocolate Ice Cream Fresh Fruit Platr Assorted Cheeses Pear Belle Helene Flambé (in Explorer's Lounge)

Pinnacle Grill Dinner
Starters	Entrées
Fragrant Chicken Thai Soup (Coconut Milk & Lemon Grass) Ultimate Northwest Clam Chowder (Double smoked bacon, clams, tender red potatoes) Seasonal Greens (Fresh Northwest Pear, Warm Pecan Crusted Oregon Blue Cheese Dried cheeries & Cider Pear Vinaigrette) Dungeness Crab Cakes (Spiral Shaved Cucumber & Sweet Chili Sauce) Seared Duck Breast (Pickled Walla Walla Onions, Blackberry Relish) Gerard & Dominique's Smoked Pleasures (Black Cod, Salmon,Scallops, Wasabi Cream)	The Pnnacle Grill features hand selected Sterling Silver Beef, unsurpassed in tenderness and taste, its flavor is enhanced by our own special seasoneed rubs and the juices are sealed in by our 1600 degree grill. Filet Mignon (Petite Cut or Pinnacle Cut) Bone-In Rib Eye Steak-Portherhouse (Served withour selection of our hand crafted sauces: Sun dried Tomato Steak Sauce ~ Classic Bearnaise ~ Horseradish Mustard Sauce) Halibut ~ King Salmon (Our fish selection is troll caught in Alaskan waters, quick seared on our grill served with your choice of Lemon Garlic Herb Splash or Sesame Soy Kalbi Signatures Pan Seared Rosemary Chicken (Cranberry Chutney) Lamb Rack Chops (Apple Spice Chutney, Drizzled Mint Sauge) Seafood Cioppino (Mussels, Clams, King Crab, Halibut) Grande Wild Mushroom Ravioli (Pesto Cream Sauce)
Side Dishes	Sweet Endings
Scalloped Potatoes Oversized Baked Washington Potato Grilled Asparagus w/ Bearnaise Sauce Sauteed Button Mushrooms Creamed Spinach Honey Maple Three Bean Ragout Lemon-Wheat Berry Basmati Rice	Not so classic Baked Alaska Warm Grand Marnier Chocolate Volcano Cake Lemon Berry Angle Shortcake Assortment of Cheeses
Presenting The New Pinnacle Menu (as posted on CruiseCritic by kakalina 9/22/06) Straight from our man in Seattle here is the new menu. Wow! I love it . What will be your favorite new dish? To Whom It May Concern: As previously communicated by Steve Kirsch to the ships, listed below are the specials for the Pinnacle Grill, which will be going into place starting October 1st. Tequila shrimp and avocado ceviche Rack of veal with roasted vegetables and thyme glaze Tiramisu flavored panna cotta with passion fruit sorbet Grilled sea scallops on sautéed leek with fresh herb salad and fried capers, marjoram pomodoro coulis Chef Rudi’s filet mignon with a green peppercorn demi sauce Vanilla soufflé with a Grand Marnier sauce Spicy tuna sashimi – sesame oil, sambas and Sake seaweed salad Grilled breast of rosemary-enhanced chicken with mushroom risotto drizzled with truffle oil Poached pear with an Italian mascarpone cream Warm Maine lobster salad with asparagus and pink grapefruit Peppercorn crusted monkfish on braised fingerling potatoes, mustard vinaigrette Chef Rudi’s chocolate toque Grilled romaine salad, gorgonzola, five spice candied walnuts, Asian pear vinaigrette and port syrup Pan roasted Alaskan black cod with steamed yucca and orange cumin sauce Northwest pear and pecan nut bread pudding Butternut squash soup with caramelized apple and fried sage Grilled diver scallops with orange leek marmalade Frozen soufflé glace grand mariner with fig compote Smoked salmon tartare with grilled asparagus Rack of veal with roasted vegetables and thyme glaze Chocolate wafer tart anise crust With these new culinary additions we will also offer some very nice wine flights for purchase that will concentrate on WOW, Wines of Washington. Some sample wine flights of Chardonnay will include Chateau St. Michelle, Chateau St Michelle Canoe Ridge, Reserve Argyle, Tualatin Estate and Apex. Or Pinot Noir wine flights, offering Van Duzer, King Estate Domaine, Williamette Valley, Behran and Sokol Blosser.