Cruise line courts vegetarians with new menu

Continuing an industry-wide focus on a healthy lifestyle, Holland America Line has introduced a new alternative, vegetarian-only menu, designed by Holland America Line’s award-winning Master Chef Rudi Sodamin.  The extensive 50+ choice menu is extensive but just one part of what they are doing at Holland America.

“Many more people are choosing a vegetarian culinary experience, yet the options can be limited,” said Richard Meadows, Holland America Line’s executive vice president of marketing, sales and guest programs. “By offering a complete vegetarian-only menu and the largest vegetarian selection at sea, we are ensuring that all guests can take part in an exceptional dining experience while cruising with Holland America Line.”

Chef Sodamin has 22 different dishes on the vegetarian and vegan menu.  Highlighting vegetables and other naturally healthy ingredients in vibrant, flavorful culinary selections, the alternative menu includes a full range of appetizers, salads, soups and main entrees, and is available upon request at no extra cost for lunch and dinner.

Dishes on the new vegetarian-only menu include Portobello Mushroom and Chipotle Quesadillas, Vietnamese Vegetable Spring Rolls, Curried Vegetable Empanadas, Spicy Lentil and Garbanzo Salad, Sweet and Sour Vegetable Tempura, Vegetable Jambalaya, Grilled Vegetable and Tofu Kebobs, and Baked Cheese Polenta with Mushrooms and Artichoke Hearts.

In addition to the new vegetarian-only menu, 30 new vegetarian dishes will be added to the main dining room menu.  Featured as a second vegetarian option on the buffet during lunch and as a selection on every dinner menu.

Some vegetarian selections on the main dining room menu include Corn and Zucchini Pancakes served with Southwest-style cous cous salad, Asparagus and Zucchini Torte with wild rice and sun-dried tomato coulees, Carrot and Parmesan Risotto topped with a lemony arugula salad and crispy carrot ribbons, and Grilled Eggplant and Bell Pepper Masala braised in yogurt with Indian spices and served with coconut-pistachio basmati rice.

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