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Sue's HAL Eastern Caribbean Cruise - June 2003

Here are the dinner menus from the cruise:

DAY 1  SATURDAY JUNE 7, 2003 :

Appetizers:

Fresh Fruit Cocktail topped w/honey lemon yogurt dressing

Smoked Salmon presented w/the traditional garnish

Prosciutto Ham complemented w/ripe honeydew melon and a herb-cheese crouton

Duck & Black Bean Quesadilla served on roasted corn tomato salsa

Soups:

Kansas City Steak House – a hardy beef broth w/vegetables

Jamaican Black Bean w/chopped onions and chopped eggs

Chilled Apricot frosted w/crθme fraiche

Salads:

House Salad

Baby Spinach w/White Mushrooms

Entrees:

Pan Roasted Fresh Red Snapper Fillet – hickory smoked pepper aioli, presented on sauteed spinach and garnished w/parsley potatoes

Roasted Pork Loin carmelized apple compote and lemon malt sauce, country style mashed potato & broccoli florets

Eggplant Canneloni filled w/pesto ricotta and fried, served over risotto

Spinach Tortellini Filled w/Cheese tossed in garlic, artichokes, olives and tomato in saffron sauce served w/sauteed veal strips

From the Grill:

NY Sirloin Steak – black pepper grilled, zuccini & broccoli oven roasted red potatoes w/garlic

Chicken Breast – rosemary lemon sauce, wild rice confetti, Parisian baby carrots w/ginger & broccoli

Fresh Salmon Fillet – carrot puree, cilantro fusion, fingerling potoatoes w/dill

Desserts:

HAL Signature  Chocolate Cake w/orange grand marnier sauce

NY Cheesecake w/raspberry sauce

Mango Sundae – vanilla ice cream topped w/mango, compote & sauce

Peanut Butter Mousse

Ice Cream – Vanilla or Black Walnut

Raspberry Sorbet

Low Fat Frozen Vanilla Yogurt

No Sugar Added Desserts:

Berry Dream Tart

Orange Jello w/mandarin compote

Ice Cream of the Day

Seasonal Fresh Fruit Plate

DAY 2  SUNDAY JUNE 8, 2003 :

Captain's Gala Dinner.

Appetizers:

Caponata w/Warm Crostini – Sicilian-style roasted marinated vegetables

Captain's Hors d'Oeuvres – pate, bressaola, coppa w/celeriac salad

Prawn Cocktail w/spicy cocktail sauce

Deep Fried Hazelnut Crusted Brie w/Thai-style sweet chili sauce

Soups:

Parisian Onion baked w/Gruyere cheese

Lobster Bisque vintage brandy & cream

Iced Gazpacho "Al Andaluz" w/classical garnish

Salads:

Frisee, Lolla Rossa & Spinach w/grilled chopped red pepper, shredded parmesan & bacon bits

Senor Cardini's Caesar Salad

Entrees:

Fresh Black & White Sesame Crusted Salmon Fillet – green peppercorn beurre blanc, crabmeat mashed potato w/dill, asparagus

Sauteed Garlic Prawns on a bed of linguine w/preserved lemon sauce, sauteed asparagus tips, artichokes & red peppers

Vegetarian Sweet & Sour Tofu served in a rice ring

Roasted Rack of Lamb "Aromatique" natural jus w/garlic & thyme, garlic mashed potato, ratatouille

From the Grill:

Filet Mignon – red wine sauce w/foie gras, truffle risotto, asparagus

Duck Breast a L'Orange, truffle risotto, asparagus

Halibut Fillet served on truffle risotto, chervil sauce, asparagus tips

Desserts:

Frozen Water Melon Pie w/kiwi sauce

Coco Calypso Cheesecake w/pineapple compote

Composition of Assorted Cookies

Hot Chocolate Fudge Sundae

Vanilla or Rum Raisin Ice Cream

Lemon Sorbet

Low Fat Frozen Chocolate Yogurt

Crepes Suzette (flambe)

No Sugar Added Desserts:

Black Forest Cake

Raspberry Jello w/berries

Sugar Free Ice Cream

Seasonal Fresh Fruit Plate  

DAY 3  MONDAY JUNE 9, 2003 :

Appetizers:

Watermelon Pearls w/orange citrus dressing

Smoked Bay Scallops, pico de gallo salsa

Seared Beef Tenderloin Carpaccio served w/whole grain mustard aioli

Mushroom & Chorizo Strudel refined w/goat cheese and Madeira sauce

Soups:

Chicken Noodle w/lots of vegetables

Tomato Florentine

Chilled Strawberry w/tapioca

Salads:

Iceberg & Romaine Lettuce, sugar toasted walnuts, shredded cucumber, radishes, cherry tomatoes

Gourmet Mixed Greens, goat cheese on crouton, toasted pecans & orange segments

Entrees:

Pan Seared Grouper Vera Cruz topped w/sauteed bell pepper, onion, tomato, chili flakes, cilantro fingerling potatoes & chayote

Roasted Prime Rib of Beef au Jus – horseradish, Western-style roasted potatoes, sauteed green beans w/toasted almonds

Lamb Shank – red wine sauce, root vegetables, garlic mashed potatoes

Vegetarian Pot Pie – vegetables stew in tomato sauce & herbs, baked w/a light & flaky crust

From the Grill:

Chicken Breast Rubbed w/Thyme & Lemon complemented w/caper sauce, presented on spinach, grilled yellow pepper, mashed potatoes

Swordfish Steak, sauce piquante, sauteed spinach w/sesame, wheat berry & orzo risotto

Pork Medallion, red onion and cranberry confit, bell pepper, wheat berry orzo risotto, broccoli

Desserts:

The Chocolate Symphony – a variety of delicate chocolate desserts

Deep Fried Pineapple Cheese Cake w/passion fruit sauce

Berries of the Forest Cobbler, a la mode on request

Peach Melba Sundae – poached peach halves over vanilla ice cream w/raspberry sauce

Vanilla or Rocky Road Ice Cream

Trio of Lemon, Mango & Raspberry Sorbet

Low Fat Frozen Strawberry Ice Cream

Pear Belle Helene (flambe)

No Sugar Added Desserts:

Tiramisu

Lime Jello over poached pears

Ice Cream of Day

Seasonal Fresh Fruit Plate

DAY 4  TUESDAY JUNE 10, 2003 :

I'll include the Dutch for those of you who know the language <g>

Voorgerechten-Appetizers:

Noordzee Garnalen Cocktail – North sea bay shrimp cocktail, cognac cocktail sauce

Hollandse Haring – Imported herring & rollmops (what the???) w/chopped red onion

Ham Met Asperges – Dutch ham rolls filled w/white asparagus on celeriac salad

Barneveld's Pasteitje – Pastry shell filled w/chicken & mushrooms in white wine sauce

Soepen – Soups:

Vermicelli Soep Met Balletjes – double beef consomme w/vermicelli & small meatballs

Hollandse Erwten Soep – Dutch green pea soup w/ham hocks

Gekoelde Drie Bessensoep – chilled 3-berry soup w/watermelon sherbert

Sla – Salads:

Westlandse Sla – butter lettuce w/tomato, cucumber, red onion & chopped boiled egg & a Dutch vinaigrette

Witlof Sla – assortment of greens w/a star endive salad, lemon-sour cream dressing w/dill and chives

Hoofdgerechten – Entrees:

Gebakken Zeetong – pan-fried Dover sole w/browned lemon butter & parsley Parisian potatoes, sugar peas w/baby carrots

Hutspot Met Klapstuk – boiled brisket of beef over mashed potatoes, onions & carrots, butter sauce

Bami Goreng – spicy Indonesian noodle dish w/chicken sate & peanut sauce

Mais en Broccoli Strudel – corn & broccoli strudel, chives sauce, tomato julienne

Van de Grill – From the Grill:

Lende Biefstuk met Champignons – broiled top sirloin steak w/sauteed mushrooms, served w/shoe string potatoes & finished w/an Italian oven roasted vegetable medley

Kalkoen Filet – turkey tenderlooin w/teriyaki pineapple salsa, fingerling & stirfried veggies

Mahi Mahi Fillet laced w/ginger lime sauce, chateau potatoes & sauteed sesame sugar snap peas

Desserts:

Dutch Apple Tart a la mode upon request

Chocolate Mousse Tulip, raspberry sauce

The Netherlands Sundae & Boerenjongens – vanilla ice cream topped w/raisins in Jenever almond cookie

Ginger Crθme Caramel

Vanilla or Butter Pecan Ice Cream

Strawberry Sorbet

Low Fat Frozen Peach Yogurt

No Sugar Added Desserts:

Vanilla Bossche Bol

Triple Berry Jello w/berry compote

Sugar Free Ice Cream

Seasonal Fresh Fruit Plate

DAY 5  WEDNESDAY JUNE 11, 2003 :

Appetizers:

Artichoke Hearts & Mushrooms a la Grecque marinated in herb vinaigrette, sprinkled w/feta and kalamata olives

Grapefruit & Shrimp Cocktail

Pate de Foie Gras – goose liver pate, served on Madeira aspic, toast points

Thai Spring Roll, sweet chili sauce, jicama cilantro relish

Soups:

Minestrone – Italian vegetable soup

Dos Frijoles – spicy but flavorful two bean soup

Chilled Guacamole mildly spiced and laced w/sour cream, cilantro

Salads:

Iceberg Lettuce, kalamata olives, chopped tomatoes, asparagus, croutons, blue cheese crumbles

Sliced Sweet Tomato, Red Onions & Mozzarella laced w/balsamic-olive oil and sprinkled w/black pepper

Entrees:

Alaskan King Crab Legs, steamed potatoes, drawn garlic butter, mixed vegetables

Prosciutto Wrapped Chicken Breast filled w/smoked gouda & served on wheat berry and couscous risotto balsamic sauce, spinach & lima beans

Puerto Rican-Style Paella – chicken, seafood, pork & chorizo stewed w/rice, olives, bell pepper & saffron

Vegetable Cutlet Madras-Style – a blend of vegetables & rice, served w/curry sauce, crisp onions & garbanzo beans stew

From the Grill:

Tuna Steak, lime coriander sauce, grilled vegetables, cilantro mashed potatoes

New York Sirloin Steak, bercy butter, double baked potato, grilled tomato

Lamb Chop "Island-Style" marinated w/curry & exotic spices, served w/a garlic mango chutney, natural jus

Desserts:

Baba au Rhum, strawberry compote

Key Lime Pie w/whipped cream & passion fruit sauce

The Cheese Cake Sampler – plain, raspberry-white chocolate, & lemon cheesecake with complementing sauces

Pineapple Sundae – pineapple topping of vanilla ice cream w/toasted coconut

Vanilla or Chocolate Ice Cream

Watermelon Sorbet

Low Fat Frozen Raspberry Yogurt

Bananas Foster (flambe)

No Sugar Added Desserts:

Apple Strudel

Rainbow Jello, layers of 3 fruit flavors

Ice Cream of the Day

Seasonal Fresh Fruit Plate

DAY 6  THURSDAY JUNE 12, 2003 :                    

The Farewell Dinner menu:

Appetizers:

Melon Medley laced w/ginger & rum syrup

Delicacies of the Ocean – prawns, crab leg & grilled scallops wrapped in smoked salmon w/dilled cucumber & cocktail sauce

Malossal Caviar – sevruga caviar w/its condiments and toast points

Escargots Bourguignonne – snails baked in garlic parsley butter French bread

Soups:

Cioppino – Sicilian-style seafood soup w/fennel

Cream of Green Asparagus w/latte-style cream

Iced Vichyssoise – chilled leek-potato cream

Salads:

Gourmet Mixed Greens – sundried tomatoes, black olives, chopped yellow peppers, celery & toasted pinenuts

Caesar Salad complemented w/a Parmesan bread stick

Entrees:

Broiled New England Lobster Tail, drawn garlic butter, steamed basmati rice w/peas, green asparagus

Roasted Veal Noisettes – forest mushroom sauce & spatzle, asparagus

Oven Roasted Duck w/Cherry Sauce, red cabbage & croquette potatoes

Potato Gnocchi served w/spinach, tomato coulis & sprinkled w/Gorgonzola

Beef Wellington – Madeira sauce, dauphinoise potatoes & grilled vegetables

From the Grill:

Venison Chop seasoned w/thyme & oregano, cranberry port wine sauce, spinach potato gnocchi, lingonberry compote

Salmon Steak wrapped w/rosemary & lemon, balsamic reduction, braised baby bokchoy

Desserts:

Baked Alaska paraded by our friendly dining room staff complemented w/cherries jubilee

Petit Fours & Friandises – assorted cookies, compliments of the galley staff & created by our pastry chef for your enjoyment

Assorted French Pastry – individual pastry selection presented at your table

Cherry Jubilee Sundae over French vanilla ice cream topped w/whipped cream

Vanilla or Praline Ice Cream

Orange Sorbet

Low Fat Frozen Heath Bar Crunch Yogurt

No Sugar Added Desserts:

Individual Baked Alaska

Kiwi Jello

Ice Cream of the Day

Seasonal Fresh Fruit Plate

DAY 7  FRIDAY JUNE 13, 2003 :

The dinner menu for our final night of the cruise follows.

Appetizers:

Iced Papaya Spears w/lime & watermelon pearls

Gravlax – Scandinavian-style marinated salmon, served w/honey mustard sauce

Smoked Duck Breast sliced & served w/mango salad

Crab & Artichoke Dip, toasted garlic French bread

Soups:

Pasta Fagioli – home made hearty broth w/vegetables and pasta

Bahamian Conch Chowder served w/lemon & sprinkled w/chopped cilantro

Chilled Pineapple & Banana w/sago & rum

Salad:

Romaine Lettuce w/baby corn, chopped tomatoes, green olives, sliced onions and toasted almonds

Greek Salad – iceberg lettuce mixed w/cucumber, onion, olives, tomato, feta cheese and mushrooms tossed w/la flora vinaigrette

Entrees:

Potato Crusted Coho Salmon Fillet garnished w/crisp onion, crayfish sauce complemented w/green beans & baby carrots

Oriental-Style Marinated Duck Breast, stirfried vegetables, fried rice

Pan Sauteed Calf's Liver w/smothered onion & apple, potato pancakes, green beans

French Pork Chop, green beans, mashed potatoes

Indian-Style Deep Fried Brocco Flower served over stirfy midore edamame soy bean blend

From the Grill:

Wahoo, charmoula vinaigrette, oven roasted garlic mashed potatoes, spinach

Cajun-Style Rib Eye Steak, wile rice & wheat berry pilaf, green beans, onion, tomato

Desserts:

Hershey's Chocolate Cake presented w/strawberry sauce

L'Alize Cake – sponge cake filled w/a light orange cream & topped w/soft meringue

Strawberry Sundae – French vanilla ice cream topped w/strawberry topping & cream

Vanilla or Coffee Ice Cream

Passion Fruit Sorbet

Low Fat Frozen Non Fat Vanilla Yogurt

No Sugar Added Desserts:

New York Cheesecake

Strawberry Jello over chopped berries

Ice Cream of the Day

Seasonal Fresh Fruit Plate

More on this cruise

Sue's Pictures

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