Lunch DISTANT LANDS ITALIAN DISTANT LANDS ASIAN BREADBOARD Angel Hair Pasta with Sautéed Vegetables Tagliatelle Ziti Marinara Bolognese Alfredo Sushi Bar * Philadelphia Roll Crunchy Tempura Roll Tuna Nigiri Tropical Fruit Salad A Taste of the China's Guangdong Province Pickled Vegetable Tangerine Salad Chow Mien Noodle Pork Fried Rice Shrimps Spring Rolls Sweet and Sour Chicken Shanghai Pork Ribs Beef with Onion in Oyster Sauce Steamed Ginger Fish Ginger, Garlic Fried Vegetable Plain Baguette with Butter, Lettuce and Roast Beef * Parsian( Jambon Cotto ) Beef Club * Whole Wheat Bread, Tomato, Pickles, Lettuce, Horseradish Cream Primanti * Roast Beef, Pastrami, Black Forest Ham, Cabbage Slaw, Sour Dough Bread TomatoBasilMozzarella GOURMET VEGETARIAN Creamy Balsamic Dressing, Mesclun, Ciabatta Roll Potato Chips Smoky Navy Bean, Pears and Pesto Hot Carved Sandwich Baked Pork Belly apple ciderpearraisin chutney HOMESTEAD Navy Bean Soup Fried Chicken Chicken Fricassee Cod Fish and Chips Braised, Stuffed Collard Green Rolls GOURMET VEGETARIAN CARVERY SWEET SPOT BaconRicotta Baked Potato Loaded Mashed Potatoes Cheddar Cheese Grits Cream Spinach Yellow Squash in Buttered Herbs Roasted Strip Loin with Horseradish Lemon Meringue Pie Raspberry Ricotta Tartlet Chocolate Mousse VanillaBourbon Cheesecake Mixed Berry Cream Puff Carrot Cupcake Vanilla Egg Custard no sugar added Hazelnut 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
Lunch STARTERS MAINS Peaches, Prosciutto, Mint maple syrup, lime Tomato and Goat Cheese Tart fresh greens, basilinfused olive oil Shrimp and Calamari Chowder cod, Swiss chard, celery, potato, fennel, ham Baby Spinach and Button Mushrooms ovenroasted tomato, red onion, bacon, egg, Gorgonzola cheese make it your main with grilled chicken or salmon Beechers Macaroni and Cheese herbed bread crumbs, Parmesan cheese Grilled ThreeCheese Sandwich Mozzarella, Cheddar and Provolone, challah, potato salad Cordon Bleu Burger * ham, Swiss cheese, Dijon mustard, lettuce, tomato Monterey and Almond Crusted Tilapia * Monterey cheese, bok choy, red bell pepper, snow potatoes Pork Chop Milanese tomato concassée, mixed fresh vegetables, saffron rice Carrot and Parmesan Risotto Parmesan cheese, Swiss chard, carrot, mascarpone cheese EXPRESS COMBO select up to two options below SWEETS <$Dinner <$Dinner 13 Entrée Beef$> <%Dinner 13 Entrée Beef%> Peaches, Prosciutto, Mint Tomato and Goat Cheese Tart Baby Spinach and Button Mushrooms Shrimp and Calamari Chowder Half Grilled ThreeCheese Sandwich Mini Cordon Bleu Burger * Peanut Butter Silk Pie graham cracker crust, chocolate sauce Carrot Cake raisins, walnuts, pineapple, cream cheese icing Wild Berry Profiteroles no sugar added wild berry yogurtmousse Cherries Jubilee Sundae Vanilla ice cream, cognacinfused Bing cherries, whipped cream and chopped nuts Ice Cream Vanilla Coffee Orange Sherbet Vanilla Frozen Yogurt Vanilla Coffee Fudge *TheUSFoodandDrugAdministrationadvisesthateatinguncookedorpartiallycookedmeat,seafood,shellfish,milk, poultryand/oreggsmayincreaseyourriskforfoodborneillnessespeciallyifyouhavecertainmedicalconditions. VEGETARIAN NO SUGAR ADDED
An Evening with the Culinary Council 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. Tonight s menu will feature two dishes from each of our council chefs, highlighting who they are as a chef and together create a unique culinary experience. Rudi Sodamin Elizabeth Faulkner David Burke Jacques Torres Jonnie Boer RECOMMENDED WINES WHITE Villa Maria Sauvignon Blanc, New Zealand Ripe gooseberry, melon and exotic herbal aromas with a lovely dry finish Flanagan Beauty of Three Chardonnay, Russian River Valley Sonoma, California Ripe apple and pear scented with buttery, lemon flavors and vanilla RED Seven Falls Cabernet Sauvignon Powerful and bold with dark notes of coffee and cacao, followed by black fruits and hints of mint and spice Arboleda Carmenere, Colchagua Valley, Chile Plums, dark cherries & violet aromas with herbal undertones 49 12.25 59 49 12.25 54 *TheUSFoodandDrugAdministrationadvisesthateatinguncookedorpartiallycookedmeat,seafood,shellfish,milk, poultryand/oreggsmayincreaseyourriskforfoodborneillnessespeciallyifyouhavecertainmedicalconditions.
CHEF S COPY 14 DAYS CARIBBEAN DAY 14 <%D STARTERS SOUPS SALADS inner 01 App MAINS DESSERT Cannelloni Couscous mango, raisins, alfalfa sprouts, olive oil Jonnie Boer Salmon Tartare with Baby Zucchini * cherry tomatoes, watercress, mini cornichons, baconcurry yogurt sauce Duck Confit Puy Lentils pomegranate, orange Noodle Soup chicken, peas, all spice, carrots Potato Soup with Shrimp Chorizo oil Gazpacho with Crab * cumin mousse Elizabeth Faulkner Coconut, Carrot and Radish Salad creamy black sesame vinaigrette Pappardelle and Veal Ragoût ricotta, basil Jonnie Boer Black Sesame Jumbo Shrimp Baharat Salad * poached egg, cherry tomatoes, red radish, brioche croutons, cheese foam, citrusponzu dressing David Burke PanSeared Rainbow Trout * spaghetti, sautéed zucchini Rudi Sodamin SpiceCrusted Prime Rib with Whipped Potatoes green beans and baby carrots David Burke Lamb Shank cauliflowerrosemary purée, crispy parsnip Roasted Chicken with Cheese Gnocchi button mushrooms, supreme sauce, green beans Elizabeth Faulkner Vegetable Curry with Forbidden Rice cauliflower florets, green peas, root vegetables, pearl onions, coconut cream, curry spice, lime, cilantro Rudi Sodamin Baked Alaska warm brandy Bing cherry sauce Devil s Food Cake chocolate orange butter cream Caramelized Pear Crêpe vanillacaramel sauce, vanilla ice cream Chocolate Ginger Mousse Cake no sugar added fresh berries, chocolate ganache culinary council vegetarian responsible seafood no sugar added
Casual Dinner BREAD BOARD Pesto Rolls Bavarian Farmer Rolls Marathon Bread WILD HARVEST Create your Own Salad at the Salad Bar Carvery * DISTANT LANDS ITALIAN Penne with Crisp Pancetta CARVERY SPECIAL HOMESTEAD SpiceCrusted Prime Rib roasting jus Noodle Soup Potato Soup with Shrimp New York Steak Garlic Butter * Bernaise, Pepper, BBQ sauce BBQ Roasted Chicken Lamb Shank PanSeared Rainbow Trout * Vegetable Curry with Forbidden Rice GOURMET VEGETARIAN BaconRicotta Baked Potato Loaded Mashed Potatoes Brown Rice and Pine Nut Pilaf Braised Collard Greens Grilled Zucchini SWEET SPOT Devil s Food Cake Caramelized Pear Crêpe Chocolate Ginger Mousse Cake no sugar added Cheese and Fruit Ice Cream Sundae * 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
Late Night Buffet APPETIZERS Sliced Mango, Orange, Lemon Chick Peas, Artichoke and Arugula Shrimp and Mandarin in Citrus Mayonnaise Smoked Duck, Serrano, White Bean Salad Cheese Selection : Blue Cheese, Boursin, Aged Provolone and Crackers WILD HARVEST Tossed To Order Thai Beef Salad * DISTANT LAND ITALIAN Roasted Italian Vegetable Spaghetti Pesto, Garlic Bread DISTANT LAND ASIA Pizza: Pepperoni, Four Cheese, Margarita Szechuan Shrimps Jasmine Rice BREAD BOARD Selection Of Artisan Breads Panini grilled to order ProsciuttoMozzarella Ciabatta pesto mayonnaise, tomato, arugula, balsamic reduction, red onion, Parmesan HOMESTEAD Brie, Arugula and Pine Nuts Buttered Cod Pork Ribs with Barbecue and Hoisin Sauce Chili Chicken and Lime French Fries with Toppings SWEET SPOT Apple Pie Black Forest Cake Coffee Cheesecake 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. D1