Lunch. Four Cheese Double Pepperoni Pepperoni, Sausage, Mushroom and Olives. Baked Orecchiette. Sushi Bar Tropical Fruit Salad

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Barbra Foster
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1 Lunch PIZZA BAKED PASTA ASIAN CORNER FEATURING SANDWICHES Four Cheese Double Pepperoni Pepperoni, Sausage, Mushroom and Olives Baked Orecchiette A Taste of Malaysia bi hon noodles, coconut rice, steamed garlic fish, Malaysian spiced chicken, pepper shrimp with peanut sauce, beef rendang, curry laksa soup, fried rice pepper Sushi Bar Tropical Fruit Salad Ciabatta Torpedo plain baguette with butter, lettuce and ham The High Nooner egg salad, bacon Tuna Salad * tomato, lettuce, Cheddar cheese, egg bread Ham and Cheese black forest ham, brie, arugula, pesto mayonnaise, sour dough bread Roasted Portabella Focaccia bell peppers, arugula, goat cheese, balsamic aioli, olive focaccia MAINS CARVERY Charred Sugar Crusted Salmon * Daily Rotisserie Chicken Orange Ginger Pork Grilled Haloumi Cheese and Vegetarian Tower gourmet vegetarian Stuffed Veal Roulade SIDES DESSERTS Bacon Cheddar Cheese Soup Pulled Pork and Cheddar Baked Potato Olive Oil Garlic Mashed Potatoes Jack Cheese Polenta Broccoli with Hollandaise Sautéed Savoy Cabbage Banana Cream Pie Kiwi Tartlet Chocolate Panna Cotta Blueberry Cheesecake Vanilla Custard Cream Puff Chocolate Chip Mania Cupcake Berry Bols no sugar added White Chocolate Mousse no sugar added * The US Food and Drug Administration advises that eating uncooked or partially cooked meat, seafood, shellfish, milk, poultry and/or eggs may increase your risk for food borne illness especially if you have certain medical conditions

Vegan Lunch Menu, Day05 Bakery Gluten Free Bread, Sour Dough Bread, Multi Grain Bread Earth Balance Vegan Butter Vegetables Celery, Carrots, Cucumber, Sliced Onion, Tomato, Assorted Bell

2 Vegan Lunch Menu, Day05 Bakery Gluten Free Bread, Sour Dough Bread, Multi Grain Bread Earth Balance Vegan Butter Vegetables Celery, Carrots, Cucumber, Sliced Onion, Tomato, Assorted Bell Pepper/Olives Spinach, Iceberg, Romaine Macadamia, Pistachio, Pumpkin Seeds, Organic Mix Seed, Homemade Dressing/Olive Oil Sandwich Chargrilled Vegetable Sandwich on Focaccia Bread with Chili Mayo Spread Soup Cream of Cauliflower Soup Hot Option Farfalle with Roasted Vegetable in Creamy Corn Pesto Sauce Tempura Vegetables with Sweet and Sour Sauce Steamed Mixed Vegetable. Spinach and Tofu Curry Steamed Coconut Rice Potato Cakes Fruits Choice of Fruit Almond Fruit Cake, Tapioca Pudding

Tonight s featured recipes by Culinary Council member Holland America Line has brought together an extraordinary group of talented chefs from around the world.

Master Chef, Artisan and Culinary Consultant for Holland America Line, Chef Rudi is an internationally respected food authority.

Chef Rudi revolutionized culinary practices and perceptions on the most prestigious cruise lines in the world including Cunard Lines and is the author of numerous internationally published cookbooks

He currently is creating a groundbreaking new title to be published in 2016, in which Chef Sodamin creativity explores and emphasizes food as art and inspiration.

3 Tonight s featured recipes by Culinary Council member Holland America Line has brought together an extraordinary group of talented chefs from around the world. Working with Master Chef, Rudi Sodamin, they have come up with unique dishes just for Holland America Line. Master Chef, Artisan and Culinary Consultant for Holland America Line, Chef Rudi is an internationally respected food authority. He is the most highly decorated chef working on the world s oceans, and one of the industry's most innovative culinarians. Chef Rudi revolutionized culinary practices and perceptions on the most prestigious cruise lines in the world including Cunard Lines and is the author of numerous internationally published cookbooks such as; Seduction and Spice, A Taste of Excellence, A Taste of Elegance, A Taste of Celebration, and Culinary Signature Collection Appetizers. He currently is creating a groundbreaking new title to be published in 2016, in which Chef Sodamin creativity explores and emphasizes food as art and inspiration. Sodamin is a member of the Academy Culinaire de France, Maîtres Cuisiners de France and Honoree Member Club des Chefs des Chefs. Canaletto Salento Rosé, Italy dry, yet fruitdriven Rosé showing ripe orchard fruit and light berry flavors George Duboeuf Mâcon Villages, France vibrant fruits and minerals, gently touched by oak Greystone Cellars Merlot, California waves of blackberry, black plum and huckleberry Sokol Blosser Pinot Noir, Oregon Red cherry and raspberry with mocha and oak * The US Food and Drug Administration advises that eating uncooked or partially cooked meat, seafood, shellfish, milk, poultry and/or eggs may increase your risk for food borne illness especially if you have certain medical conditions.

4 <$Dinner 01 App Fruit$> <%Dinner 01 App Fruit %> Orange and Avocado Carousel lime, cilantro and honey dressing <$Dinner 02 App Cold Seafood$><%Dinner 02 App Cold Seafood% > Seared Ahi Tuna Carpaccio * jicama chips, papayaginger relish <$Dinner 03 App Cold Meat Veg$> <%Dinner 03 App Cold MeatVeg%> Golden Tomato and Mozzarella olive oilbasil dressing, toasted focaccia Caribbean Fish Chowder roasted red bell pepper, cream, potato, celery, diced pumpkin Pistou Soup Provençale vegetables, white beans, pesto oil Chilled Watermelon Gazpacho lemon sorbet, lime leaves Boston Bibb Lettuce roasted tomato, bell pepper, organic mixed seeds HOLLAND AMERICA LINE SIGNATURES French Onion Soup Les Halles Gruyère cheese crouton Classic Caesar Salad Parmesan cheese, garlic croutons, anchovies Meat Tortellini with Sautéed Spinach olive oil, garlic, bell pepper, scallions, Roma tomato basil sauce Sesame Steak Salad * romaine, soyglazed oyster mushrooms Grilled Corvina with Olives, Onions and Peppers * creamy mascarpone polenta, green beans Red WineBraised Brisket paprikainfused onions, buttermilk mashed potatoes, snow peas, carrots, broccoli Caribbean Curried Lamb rice and beans, fried okra CLASSIC: Fried Chicken collard greens, sautéed corn, country gravy Curried Vegetable Cutlet Indian spices, garbanzo beans, tomato sauce, baby bok choy HOLLAND AMERICA LINE SIGNATURES Grilled Salmon with GingerCilantro Pesto * basmati rice, Swiss chard, garlic cherry tomatoes Broiled New York Strip Loin * cauliflower gratin, green peppercorn sauce OvenRoasted Chicken quinoa pilaf, herb roasted vegetables, jus culinary council vegetarian responsible seafood

5 Chocolate Fudge Tartlet roasted pistachios Mango Spire mango mousse, mango puree, chocolate sauce Strawberry Shortcake Chantilly cream, basil Crème Brûlée Grand Marnierscented custard, caramelized sugar Pineapple Crisp vanilla ice cream Cheese and Fruit Beecher s Flagship Reserve, Brie de Nangis, Goat Cheese, Leiden Sliced Fruit Plate selection of fresh fruit Chocolate Delight chocolate cake, dark chocolate ganache, white chocolate mousse, chocolate shavings Peach Melba Sundae vanilla ice cream, poached golden peach, Melba sauce Ice Cream Vanilla Tiramisu Watermelon Sorbet Raspberry Frozen Yogurt Vanilla Chocolate Chip Violet Beauregard Cordial in souvenir glass Chambord and Crème de Cacao White 7.99 Espresso 1.25 Cappuccino 1.75 ask your beverage server for additional drink selections CULINARY COUNCIL NO SUGAR ADDED

6 Dinner Vegan Menu, Day 05 Vegan Sushi Roll California roll, vegan makki shrimp roll Island Spiced Creamy Bread Fruit Soup wilted spinach Vegan Cobb Salad red onion, tofurky, avocado, roasted eggplant, tomato, fried tofu Creamy Yellow Pepper Farfalle bow tie pasta cooked with yellow bell pepper and yellow beefsteak tomato sauce Or Curried Vegetable Cutlet minced peakseason vegetables flavored with Indian spices, handmolded and sautéed to a golden brown, served with garbanzo beans in fresh tomato sauce and soysplashed baby bok choy Or MilleFeuille of Forest Mushrooms an earthy, creamy mixture of button, shiitake, oyster and enoki mushrooms served between layers of crisp potato wafers Carrot Cake

7 moist cake, flecked with carrot with raisins, walnuts and pineapple topped

8 Rye Bread Whole Wheat Rolls Sour Dough Baguettes Bowl of Whole Fresh Fruits *Herring Salad with Apple and Beet Frankfurter Sausage Salad Tomato, Red Onion and Cucumber Salad Ham Rolls Filled with Meat Salad in Mayonnaise Mixed Greens Tossed with Blue Cheese Dressing MADE TO ORDER Potato and Cheese Chowder *Bay Shrimp and Bay Scallops in Dill Sauce Served in a Petit Shell Grilled Bockwurst and Bratwurst with Glazed Onion and Chive Mashed Potatoes Petit Vienna Schnitzel Sautéed Home Made Spätzle with Ham and Gruyère Cheese MADE TO ORDER Ham and Emmenthaler Sour Dough Panini MADE TO ORDER Warm Apple Strudel with Vanilla Sauce Chocolate Bread Pudding Black Forest Cake Chocolate and Raspberry Log Apple Crêpes in Caramel Sauce Fresh Fruit Salad Assorted Cheeses with Fruit and Crackers Create Your Own Sundae at the Ice Cream Parlor Holland America Line only serves responsible seafood. * The US Food and Drug Administration advises that eating uncooked or partially cooked meat, seafood, shellfish, milk, poultry and/or eggs may increase your risk for food borne illness especially if you have certain medical conditions

Lunch 11:30am 2:00pm

Lunch 11:30am 2:00pm PIZZA Four Cheese Double Pepperoni Combo BAKED PASTA Vegetables Lasagna PASTA BAR ASIAN CORNER FEATURING Tagliatelle Ziti Marinara Bolognese Alfredo A Taste of Malaysia Curried Vegetable