ALASKA

June 25, 2009

Dining Room Dinner Menu

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Veendam Rotterdam Dining Room

EVERY DAY MENU (Always available):
French Onion Soup “Les Halles”: A Parisian classic of golden simmers onions topped with melted Gruyere cheese
Classic Caesar Salad: Hand cut hearts of crisp romaine tossed with a very own Caesar dressing, grated parmesan cheese, garlic croutons and anchovies
Perfectly Grilled Chicken Breast: A lightly seasoned boneless breast with red-skinned potatoes, steamed broccoli and carrots
Broiled New York Strip Steak: New York strip steak aged to perfection, accompanied by a sautéed mushrooms, fresh green beans and garlic-spiked mashed potato – select from an 8oz or 10 oz portion
SIDES: White Rice, Idaho Baked Potato, Steamed Vegetables


Alaska Menu – Southbound
Day 1 (Seward –Casual)

APPETIZERS:
Watermelon Cocktail: Bathed in a zippy orange Sauce
Smoked Fish Sampler: Smoked mackerel, salmon and trout accompanied by apple-horseradish sauce
Crostini with Fresh Tomato, Basil and Prosciutto: Toasted bread slices crowned with basil-scented chunky tomato and thinly slices Prosciutto
Clams with Pancetta: Freshly steamed in white wine with garlic, diced tomato and basil, served with garlic bread

SOUPS AND SALADS:
Beef and Vegetable Soup: clear broth with vermicelli, brunoise of root vegetable and tiny meatballs
Gold Rush Soup: a cream-based soup of fennel and yellow tomato, topped with a dollop of crème fraiche
Chilled Coconut Nutmeg Soup: a blend of coconut, yogurt, milk and vanilla finished with a dash of nutmeg
Roasted Baby Beet and Oak Leaf Salad: Sliced thyme-roasted beets, oak leaf lettuce and goat cheese

ENTREES:
Penne with Plum Tomato and Basil: a Fresh-tasting combination of chopped plum tomato, roasted garlic, shallots and fresh basil
Chicken with Dried Cranberries and Orange Relish: This zesty favorite is served with roasted potatoes and assorted green vegetables
Prime Rib of Beef au Jus: Slow-roasted to exquisite tenderness and carved to order, served with baby corn medley and a baked potato
Veal Medallions with Bourbon Bell Pepper Sauce: Lightly grilled and accompanied by butternut squash risotto, sautéed leeks and parsley garlic mushroom
Bourbon Glazed Mahi-Mahi: Topped with grilled fennel, served with buttered carrots, steamed cauliflower and rice pilaf scented with cumin and thyme
The Chef’s Salad Bowl: Romaine Lettuce topped with smoked ham, Swiss cheese, oven-roasted turkey and casalingo salami with hardboiled egg and Thousand Island dressing
Leek and Broccoli Flan: delicate tasty yet hearty, with orzo pasta, fresh basil and grill-kissed tomato


SALMON MENU:
Poached Alaska Salmon with Sun-Dried Tomato and Ginger: Gently poached salmon, served with a sauce of sun-dried tomato and ginger, accompanied by asparagus spears, sautéed tomato and fingerling potatoes
Salmon with Alaskan Amber Beer Bearnaise: Served with maple-glazed carrots and crispy cakes of mashed potato and scallion

DESSERTS:
Chocolate Torte: Light and airy chocolate sponge cake layered with an ultra-silky chocolate mousse
Rum Baba: a rich yeast cake soaked with rum syrup and served with vanilla sauce
Upside-down walnut and Peach Cake: Crisp walnut and tender peaches in a tender and moist crust
The Gold Rush Baked Alaska: French Vanilla ice cream surrounded by double chocolate fudge brownie and coated in meringue dusted in gold – choice of topping – Alaskan Berries, Hot Fudge, Cointreau Chantilly cream
Vanilla Napoleon (No sugar added): layers of flaky puff pastry filled with a vanilla-flavored pastry cream
Sliced Fruit Plate: an assorted selection of fresh fruit
Assorted Cheese Plate: a selection of Goat Cheese with herbs, stilton, Emmenthaler and Chaumes accompanied by grapes, caramelized walnuts, black and green olive tapenade, assorted crisp crackers and French bread
Boerenjongens Sundae: a mound of vanilla ice cream covered with a citrus-scented brandy sauce and sprinkled with Dutch gin-marinated raisins
Vanilla Ice Cream (regular or No Sugar added)
Burgundy Cherry Ice Cream
Lemon Sorbet
Strawberry Frozen Yogurt
Triple Chocolate Ice Cream (No Sugar added)

Day 2 –CAPTAIN’S GALA DINNER (SEA-COLLEGE FJORDS -FORMAL)
APPETIZERS:
Citrus Delight with Amaretto: Glistening oranges, pineapple and grapefruit with an autumn-scented cranberry apple vinaigrette
Jumbo Shrimp Cocktail: Plump chilled shrimp with a zingy American cocktail sauce
Garden Symphony with Montrachet: Marinated grill-kissed mushroom, zucchini, asparagus, green bell pepper with creamy herb goat cheese, served with robust tarragon balsamic vinaigrette
Salmon and Spinach Cake: Hand-formed with celery, bell pepper and seasoned with a hint of thyme and chili flakes, served with sweet chili mayonnaise

SOUPS AND SALADS:
Chicken and Corn Soup: a rich chicken broth fortified with corn kernels, diced smoked chicken, scallions, bell pepper and mushroom
Cream of Pumpkin Soup: lightly flavored with brown sugar, cinnamon, ginger and nutmeg, thickened with pureed pumpkin and served with a drizzle of cranberry
Chilled Peach and Ginger Soup: refreshing blend of peach and ginger with buttermilk and apple juice
Heart of Romaine Lettuce Nicoise: Flakes of tuna, crisp green beans, cucumbers, sun-ripened tomato, olives, red onion rings and tender diced potato, marinated in a fresh oregano vinaigrette

ENTREES:
Prosciutto and Asparagus Pappardelle: Pasta ribbons, prosciutto and asparagus, tossed with a white wine cream sauce
Roasted Pheasant with Orange Game Sauce: Served with sweet potato puree, sautéed Savoy cabbage and tangy cranberry compote
Filet of Beef Wellington: Mouthwatering tenderloin of beef topped with a duxelles of duck liver and mushroom, wrapped in puff pastry, served on a mirror of Madeira sauce with duchess potatoes and a medley of green asparagus and Chinese pea pods
Herb-Crusted Rack of Lamb with Mint Basil Pesto: Served over a Cabernet reduction with potato gratin and braised zucchini
Alaskan King Crab Legs: Steamed in aromatic fish broth with a delicate vegetable julienne, served with drawn butter and boiled new potatoes
Pacific Rim Salad: Slices of grilled chicken breast layered with mixed greens, cucumber, green onion, red and yellow pepper, green beans, mango, crisp wonton, cashew nuts and sesame seeds, tossed in our signature vinaigrette
Curried Vegetable Cutlet: Minced peak-season vegetables flavored with Indian spices, hand-molded and sautéed to a golden brown, served with garbanzo beans in a fresh tomato sauce and soy-splashed baby bok choy

SALMON MENU:
Pan-roasted Salmon with Portabella Orzo: Served with a velvety red wine sauce and select vegetables
Hazelnut-Crusted Salmon: Served with creamy chive sauce, asparagus spears, sautéed cherry tomatoes and wild rice

DESSERTS:
Soufflé au Grand Marnier: Orange liqueur-flavored batter lightened with egg white foam and baked to lofty heights, served with vanilla rum sauce
Master Chef Rudi’s Double Strawberry Cheesecake: A luscious blend of low-fat cream cheese, fresh eggs and sugar, served on a shimmering fresh strawberry sauce
Golden Pear Purse: Crispy pouch of phyllo dough filled with a vanilla cream and pear, served with a fragrant red win coulis
The Gold Rush Baked Alaska: French Vanilla ice cream surrounded by double chocolate fudge brownie and coated in meringue dusted in gold – choice of topping – Blueberry confit, Crushed Macaroon, Warm Caramel Toffee
Berry Dream (No sugar added): layers a crisp tart filled with creamy vanilla custard and topped with mixed berries
Sliced Fruit Plate: an assorted selection of fresh fruit
Assorted Cheese Plate: a selection of Reblochon, Gorgonzola, Gruyere and Port-Salut accompanied by Kadota figs, caramelized pecans, cherry, apricot, pear relish, assorted crisp crackers and French bread
Amaretto Java Sundae: a mound of vanilla ice cream covered with amaretto-flavored coffee with whipped cream
Vanilla Ice Cream (regular or No Sugar added)
Coffee Ice Cream
Strawberry Sorbet
Chocolate Frozen Yogurt
Fudge Tracks Ice Cream (No Sugar added)

Day 3 – (SEA-Glacier Bay –Casual)
APPETIZERS:
Orange and Grapefruit Medley: Citrus fruit segments drenched in Orange Curacao
Mariners’ Seafood Cocktail: a brimming goblet of fruits de mer, served with lemon and cocktail sauce
Grilled Eggplant with Kalamata Olives: Kalamata olives and eggplant slowly braised in garlic-tomato concassee and flavored with basil, garnished with feta cheese crumbles
Pacific-Style Shrimp Brochettes: Served with a sweet-spicy soy and peanut dipping sauce

SOUPS AND SALADS:
“DAM” Bacon and Cabbage Soup: Chicken-tomato broth with a chiffonade of green cabbage and onion, flavored with paprika and Sherry
Cream of Chicken and Artichoke Soup: The glory globes of Salinas paired with tender chicken chunks in a velvety cream
Chilled Green pea and Mint Soup: Cool, smooth soup of fresh peas blended with sautéed shallots, vegetable stock and mint, garnished with chives
Tossed Seasonal Greens: Topped with Canadian bacon, assorted bell pepper and julienne of white radish

ENTREES:
Baked Macaroni and Cheese: a mixture of pasta, Gruyere cheese and Parmesan cheese sauce, topped with fresh bread crumbs, then baked until bubbling and golden, served with garlic French bread
Chicken Breast with Prosciutto, Mozzarella and Basil Leaves: Served with San Francisco-style wild rice, balsamic tomato concassee and roasted root vegetables
Roasted Striploini of Beef Topped with Button Mushrooms: Tranches of beef roasted to perfection, served with a creamy sauce of button mushrooms, roasted potatoes and spring vegetables
Lamb Osso Buco with Parsley-Rosemary Gremolata: Nestled in a bed of seasoned, creamy risotto and served with garden vegetables
Sautéed Orange Roughy: Tender fish prepared with tomato, capers, lemon, artichoke and fennel, served with pecan wild rice
Chicken and Mango Salad: Shredded roasted chicken, mixed with cashew nuts, diced celery, red onion and mustard vinaigrette served over a chopped romaine lettuce, finished with a fan of fresh mango
Szechwan Stir-Fry Vegetables: Fresh vegetables tossed in soy-ginger sauce, served on a ring of steamed jasmine rice

SALMON MENU:
Charred Sugar-Crusted Alaska Salmon: Served with corn, tri-colored pepper rice pilaf and green beans with pine nuts
Dried-Cherry and Thyme Coated Salmon: Moist salmon filet topped with a dried-cherry and thyme breading, baked until golden, accompanied by green beans with caramelized red onion and rice pilaf

DESSERTS:
Black Forest Cake: Light and airy sponge cake layered with Bing Cherries and Kirschwasser infused whipped cream
The Alize: A light refreshing dessert featuring passion fruit mousse, sponge cake and soft meringue
Bonoffee Pie: Caramelized banana pie with whipped cream, toffee and chocolate sauce
The Gold Rush Baked Alaska: French Vanilla ice cream surrounded by double chocolate fudge brownie and coated in meringue dusted in gold – choice of topping – Alaskan Berries, Hot Fudge, Cointreau Chantilly cream
Cheesecake (No sugar added): Fluffy cream cheese, pure vanilla and fresh eggs baked on a light cookie, garnished with assorted fresh berries
Sliced Fruit Plate: an assorted selection of fresh fruit
Assorted Cheese Plate: a selection of Boursin, Danish Blue, Asiago and Pont L’Eveque accompanied by whole dates, candied macadamia nuts, strawberry-green peppercorn relish with balsamic, assorted crisp crackers and French bread
Apple Sundae: a mound of vanilla ice cream draped with apples and cinnamon
Vanilla Ice Cream (regular or No Sugar added)
Chocolate Ice Cream (regular or No Sugar added)
Passion Sorbet
Strawberry Frozen Yogurt

Day 4 – Alaskan Celebration Dinner (Haines –Casual)
APPETIZERS:
Yukon Wild Berry Fruit Melange: An array of fresh fruit and Alaskan wild berries spiked with 18 year old Yukon whiskey
Fairbanks Seafood Platter: A fine selection of Alaska spotted shrimp, salmon jerky, clams, hot-smoked salmon and smoked halibut
Duck Pate Brioche: Served with lingonberry marmalade and waldorf salad
Sitka Sound Dungeness Crab and Artichoke En Bouchee: tender pieces of crab and artichoke, braised in shellfish sauce and served in a pastry shell, topped with lemon-Hollandaise sauce

SOUPS AND SALADS:
Reindeer Sausage and Vegetable Soup: Rich beef broth with sausage, diced carrot, onion, potato, green beans, peas, cabbage, fresh herbs and finished with sherry pepper to add a little spice
Ketchikan Fisherman’s Chowder: Halibut, salmon, cod, shrimp, thyme, celery, red-skinned potato and corn braised in a creamy clam soup, served in a sourdough bread bowl
Chilled Yukon Gold Vichyssoise: A classic cold soup of pureed Yukon Gold potato enriched with heavy cream and sprinkled with ringlets of chive
Smoked Salmon, Pear and Fennel Salad: with sliced red onion, raisins and snipped chive

ENTREES:
Razor Clam, Bay Scallops and Manila Clams over Noodles: Tender egg noodles, diced tomato, garlic and parsley, tossed in a white wine cream sauce, topped with sautéed razor clam, bay scallops and steamed Manila clams
Spruce Hen with Almond-Brown Rice Stuffing: Accompanied by Brussels sprouts with chestnuts, dilled carrots, and sage gravy
Master Chef’s Favorite Braised Short-Ribs: Simmered in a delicate red wine sauce with dried cherries and served with home-style mashed potatoes and root vegetable
Prime Rib of Pork Loin with Apple and Cranberry-Spiced Chutney: Served with boiled parsley potatoes and Savoy cabbage with apple and smoked wild boar sausage
Grilled Venison Steak: Served with wild mushroom ragout, roasted tournee of root vegetables and grilled polenta
Halibut Caddy Ganty: Topped with sour cream, onion and fresh bread crumbs, served over olive oil red-skin mashed potatoes, broccoli florets and roasted cherry tomatoes.
Alaskan King Crab Cobb Salad: tossed with creamy Thousand Island dressing, baby greens, diced avocado, crunchy bacon bits, chopped egg, cherry tomatoes, cucumber and blue cheese crumbles
Oven-Baked Bell Pepper: Filled with brown rice and an Alaskan summer vegetable ragout, on a pool of tomato basil sauce

SALMON MENU:
Grilled Salmon with Endive and Caramelized Orange Zest: Grilled, seasoned fillet with endive spears, bittersweet candied orange zest, fresh asparagus and snow potatoes
Pan-seared Salmon with Vegetable Confit: lean fish filet topped with flavorful sauté of chopped artichoke, tomato, onion, basil and lemon, served with a celeriac and Yukon Gold potato puree

DIDN’T MANAGE TO GET THE DESSERT MENU

Day 5 – Farewell Dinner (Juneau –Formal)
APPETIZERS:
Fresh Fruit with Peach Schnapps: Grilled peach wedges with strawberries and assorted fruit
Alaskan Seafood Ceviche: Bay shrimp, bay scallops, squid and Alaskan king crab, topped with a zingy citrus mayonnaise
Mille-Feuille of Duck Foie Gras: Layers of crisp puff pastry, smooth duck liver pate and grilled pears, served with an orange and lingonberry confit
Escargots Bourguignonne: Delectable snails baked in herb garlic butter and Burgundy wine, served with French bread on the side

SOUPS AND SALADS:
Italian Minestrone Soup: Clear beef broth with white beans, vegetables and macaroni, lightly seasoned with oregano and Parmesan cheese
Creamy Carrot Soup: Pureed with vegetable broth and infused with roasted garlic, ginger and nutmeg
Chilled Sour Cherry Soup: with a mosaic of crème fraiche and fried ginger
Belgian endive and Romaine: Sliced button mushrooms, cucumber, and chopped pecans

ENTRÉE’S
Spaghetti Puttanesca: Spaghetti cooked al dente, tossed in marinara sauce flavored with anchovies, capers, black olives, garlic and oregano
Oven-Roasted Quail: Plump quail, deboned, then stuffed with spinach and goat cheese, served on a bed of shitake mushroom risotto with glazed pineapple
Grilled Veal Chop Madagascar: Served with flame-roasted Madagascar peppercorn sauce, crisp broccoli, baby carrots and rissole potatoes with tomato
Surf and Turf: Filet mignon and lobster tail with herb garlic butter on porcini rice, surrounded with an array of sautéed vegetables
Blackened Chicken Caesar: Crisp romaine tossed with creamy garlic dressing, sprinkled with Parmesan cheese and crunchy seasoned croutons, topped with slices of blackened grilled chicken breast
Grilled Polenta and Zucchini Napoleon: A hearty stack of marinara-roasted zucchini slices and grilled cilantro polenta, nestled on a savory black bean ratatouille

SALMON MENU:
Grilled Salmon California: Firm, grilled salmon topped with a fresh mixture of corn, avocado and tomato, served with grilled asparagus and creamy polenta
Poached Salmon with Lemon Crisps: Served with Meyer lemon cream, rice pilaf and spinach with pine nuts

DESSERTS:
Master Chef Rudi’s “Premiere”” A white chocolate “torque” filled with a sweetly delicate milk chocolate mousse and decorated with macerated berries
Vanilla Napoleon: Sweet vanilla mousse layered in pastry dough, sprinkled with powdered sugar, served with a chocolate sauce
Mixed Berries in Brandy Snap: Mixed berries in a crisp brandy snap basket topped with whipped cream
The Gold Rush Baked Alaska: French Vanilla ice cream surrounded by double chocolate fudge brownie and coated in meringue dusted in gold – choice of topping – Alaskan Berries, Strawberries in Cointreau, Creamy Caramel Fudge
Paris-Breast (No sugar added): Choux pastry ring filled with rhubarb-strawberry cream and served with sugar-free chocolate sauce
Sliced Fruit Plate: an assorted selection of fresh fruit
Assorted Cheese Plate: a selection of Reblochon, Gorgonzola, Gruyere and Port-Salut accompanied by Kadota figs, caramelized pecans, cherry, apricot, pear relish, assorted crisp crackers and French bread
Pear Belle-Helene Sundae: a mound of vanilla ice cream dressed with poached pear slices, chocolate sauce and whipped cream
Vanilla Ice Cream (regular or No Sugar added)
Cinnamon Ice Cream
Passion Fruit Sorbet
Chocolate Frozen Yogurt
Chocolate Ice Cream (No Sugar added)

Day 6 – (Ketchikan –Casual)
APPETIZERS:
Seasonal Fruit Kebab: Skewered chunks of pineapple, melon, strawberry, kiwi and papaya, served with a chilled mango lassi sauce
Seared Ahi Tuna Carpaccio: Peppercorn-crusted and thinly sliced, served with crispy jicama chips and a zingy papaya-ginger relish
Golden Beefsteak and Mozzarella: Beautiful golden tomato with an olive oil and basil dressing topped with mozzarella and toasted focaccia
Crab and Asparagus Quiche: Served with a cayenne mayonnaise, baked in a flaky crust

SOUPS AND SALADS:
Duck and Sausage Gumbo: Hearty but not too thick, with onion, celery, bell pepper, scallion and rice
Corn and Yellow Squash Soup with Crabmeat: A creamy, silky puree of corn and yellow squash, garnished with a touch of crabmeat
Chilled Mango Gazpacho: Our Master Chef’s unique and incomparably refreshing version of a classic gazpacho
Chopped Farmer’s Salad: Crisp romaine with red onion, green olives, tomato, cucumber, green beans and diced apple

ENTRÉE’S
Fusilli with Duck: Hollow, long strands of pasta, tossed with diced zucchini and mushroom in a light cream and duck glace sauce, garnished with diced tomatoes and chopped parsley
Parmesan-Crusted Turkey Tenderloin: drizzled with honey mustard sauce, and served with vegetable risotto and sautéed tomato
Grilled New York Strip Steak with Spicy Pear Salsa: Juice and flavorful, topped with a knob of Blue Cheese butter, served with sautéed leeks and herb-roasted potatoes
Grilled Pork Medallions with Maple Mustard Sauce: Served with caramelized apples and dried cranberries, duchess potatoes, green beans and carrot batons
Sautéed Scallop and Shrimp Sambuca: A seafood duet with a full-bodied cream sauce, served with a fennel, carrot and celery ragout and oven-roasted potatoes
Farmers Choice Salad: A vibrant blossom of magenta cabbage sprinkled with citrus-balsamic dressing and surrounded by petals of cantaloupe and apple, topped with chopped walnuts (add seasoned grilled chicken breast on request)
Asparagus Risotto: Served with tomato confit and seasonal vegetables

SALMON MENU:
Broiled Salmon with herb Mustard Glaze: Accompanied by oven-roasted leeks with red bell pepper and duchess potato
Salmon with White Beans: Grilled salmon served with Kalamata olives, chopped dill, red bell pepper, onion and flavored with balsamic vinegar and extra virgin olive oil

DESSERTS:
Chocolate Croquant Praline: Moist and tender chocolate sponge cake layered with a crunchy, nutty praline paste and a rich chocolate mousse, finished with a spray of cocoa powder
Peach Rice Clouds: Light Bavarian vanilla-flavored rice cream with poached peaches on a chocolate mirror
Baked Apple Blossom: This cinnamon-spiced apple is deliciously dressed in a flaky crust, surrounded by crème anglaise and vanilla ice cream
The Gold Rush Baked Alaska: French Vanilla ice cream surrounded by double chocolate fudge brownie and coated in meringue dusted in gold – choice of topping – Chocolate Fudge, Yukon Whisky Butterscotch Brandied Cranberries
Hazelnut Mousse Cake (No sugar added): Sugar-free Hazelnut mousse layered in a vanilla sponge cake
Sliced Fruit Plate: an assorted selection of fresh fruit
Assorted Cheese Plate: a selection of Goat Cheese with herbs, stilton, Emmenthaler and Chaumes accompanied by grapes, caramelized walnuts, black and green olive tapenade, assorted crisp crackers and French bread
Lychee Sundae: a mound of vanilla ice cream covered with smooth lychees in mango sauce, whipped cream and toasted coconut
Vanilla Ice Cream (regular or No Sugar added)
Chocolate Ice Cream
Watermelon Sorbet
Strawberry Frozen Yogurt
Neapolitan Ice Cream (No Sugar added)

Day 7 – MASTER CHEF DINNER (Sea Day – Inside Passage –Casual)
AMUSE BOUCHE: Mushroom mousse with asparagus in bouche
SALAD: Assorted baby greens, pepper rings, mushrooms, scallions and cherry tomatoes with honey mustard dressing

APPETIZERS:
Dialogue of Alaskan Salmon Tartare with Avocado: cold-smoked, pickled and chipotle-hot smoked salmon with lime-avocado-tomato salsa
Golden Baked Brie in Phyllo Dough: served with a cinnamon-spiced apple cranberry compote
Lobster Bisque: Sensuously smooth classical shellfish soup enhanced with aged French Cognac and whipped cream
Oxtail En Croute: Flavorful classical soup slow-simmered and serve in a crisp pastry crust

ENTRÉE’S
Tagliatelle with Roasted Chicken and Portobello Mushroom: Tossed in olive oil and lemon cream
Sautéed Shrimps “Provencales”: scented with Mediterranean herbs, tomato concassee, florets of crisp, tender broccoli 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, carrots julienne and William potato
Whole Roasted Tenderloin of Beef: on an earthy bed of calvados-spiked forest mushroom ragout, with vegetable bundle, braised onion and horseradish mashed potato
Wild Mushroom Strudel: Selected forest mushroom, 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
SALMON: Apricot Glazed Salmon with Soya Garlic and Ginger Splash

DESSERT: Baked Alaska: a not so traditional Baked Alaska with a warm brandy bing cherry sauce

I recently learned of a menu in the Canaletto section of the Lido:

STARTERS and SOUPS:
Our chef’s selection of appetizers, cucumber and olives

Canaletto Salad – Seasonal greens and tomato, cucumber and olives

Minestrone – A flavorful tomato broth consisting of white beans, pasta shells, fresh vegetables and thyme

Fish Soup – Assorted seafood simmered with vegetables, tomatoes, flat parsley and saffron

Pasta, meat, fish and chicken
Penne alla Vodka – A deliciously light combination of our Tomato sauce, cream and vodka

Linguini Frutti Di Mare – Linguini pasta and clams, mussels, shrimps and scallops tossed in garlic, onions and cherry tomatoes

Baked Meat Lasagna Tomato – Baked with meat and tomato sauce and gratinated with four cheese sauce.

Veal Milanese – Breaded veal escalope with porcini mushrooms, noodles and vegetables

Chicken Scaloppine Marsala – Tender Scallops of chicken breast glazed with Marsala wine. Served with linguini pasta tossed with tomato and roasted garlic

Cod Putanesca – Marinated in lemon, oregano and olive oil, quickly sautéed and coated with a flavorful herbed tomato concassee with kalamata olives, capers and chopped parsley, cheese served with grilled polenta and balsamic glace

Spaghetti with Meatballs – The classic way to eat noodles, home made Meatballs Braised in a tomato and meat sauce served over spaghetti tossed olive oil

DESSERTS
Trio of Tiramisu – Italy’s most famous dessert: presented in three flavored variations, espresso, lemon and Amaretto

Limoncello Crème – Refreshing creme topped with Tuscan lemon liqueur

Chocolate Mille-Feuille of Madagascar – With walnut praline and ice-cream

Ice Cream – A refreshing and full-flavored selection: strawberry, mango, vanilla and lemon

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The HOLLAND AMERICA PINNACLE

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See our pictures and full story here: Alaska Cruise Tour

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