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Holland America’s Canaletto Menu

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canalettoRecently Holland America changed their menu in Canaletto, the Italian restaurant located within the Lido dining venue. Canaletto serves classic Italian fare featuring seafood, grilled meats and pasta in a relaxed setting. This venue does have a $10 surcharge. Below you’ll find the Canaletto menu.

Appetizers

Insalata Canaletto: Colorful red and yellow wedges of tomato, sliced buffalo mozzarella, think slices of red onion and radish, balls of cucumber, dressed in a signature yellow tomato dressing and accented with fresh basil and basil oil.

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

Zuppa Di Pesce: Assorted seafood simmered in vegetables, tomatoes, flat parsley and saffron.

Main Course:

Penne Alla Boscaiola: A deliciously light combination of sun-dried tomatoes and basil sauce, Mascarpone cheese, mushrooms and red onions.

Linguini Frutti Di Mare: Linguine pasta with clams, mussels, shrimps and scallops tossed in garlic, onions and cherry tomatoes.

Spaghetti with Meatballs: The classic way to eat spaghetti; homemade meatballs braised in a tomato and meat sauce served over olive oil tossed spaghetti.

Cheese Tortellini with Pesto, Green Beans and Roasted Red Bell Peppers: Tossed in extra virgin olive oil and garlic and sprinkled with grated Parmesan cheese.

Veal Osso Bucco: Tender veal shanks braised in a vegetable tomato broth and service with potato gnocchi.

Cod Puttanesca: Marinated in lemon, oregano and olive oil, quickly sautéed and coated with a flavoured herbed tomato concasse with kalamata olives, capers, chopped parsley, served with olive oil red skin mashed potatoes and balsamic glace.

Dessert:

Trio of Tiramisu: Italy’s most famous dessert: presented in three flavourful variations. Espresso,  Lemon and Amaretto.

Limoncello Crème: Refreshing crème topped with Tuscan lemon liqueur

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

Gelato: A refreshing flavourful selection of strawberry, vanilla bean, pistachio and gianduia

 

Le Cirque themed choices:

Italian Herb Sausage and Cannellini Beans: Slowly braised in onions, diced tomatoes and fresh sage, presented over creamy polenta.

Chicken Cacciatore: Baked in garlic, white wine and ripe tomatoes, presented with caramelized carrots and soft parmesan polenta.

Holland America Line serves only sustainable seafood

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Holland America Chef Releases ‘Food Faces’ Book

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Holland America Line’s Master Chef Rudi Sodamin just released his latest culinary masterpiece, and it isn’t a fancy new dish or a cookbook. It’s an artistic book called “Food Faces” that features over 150 vibrant photos of edible creations that display a cast of characters expressing human emotion in a fun, whimsical way.

Sodamin captured the images in his photography studio, working to bring each piece of art to life, fine-tuning the coloring of each Food Face as he adjusted lighting, depth, and focus. In the forward to the book, Thomas Keller, chef, restauranteur, and cookbook author wrote: “Rudi has a keen eye, playful sensibility, and a willingness to let inspiration take him where it will. Rudi puts happiness front and center.”

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With several cookbooks already under his belt, Sodamin put another aspect of his artistic talent to use this time, creating a unique portrayal of ingredients that have inspired him throughout his culinary career. “‘Food Faces’ has a universal appeal that crosses all ages, languages, art, cultures, and food groups,” said Sodamin of his concept. “Food is an international language, understood by all, and everyone in the world…can communicate and connect through food.”

Onboard Holland America’s ships, guests who dine in Rudi’s Sel de Mer pop-up restaurant can enjoy his Food Faces on exclusive limited-edition plates made by Bernardaud, the leading French manufacturer of Limoges porcelain. Each plate features a different image from the book, creating an extremely unique setting for each table. “Food Faces” is available for purchase in bookstores nationwide. Sodamin will be exhibiting his Food Faces art in Miami, Florida and in Europe in 2018.

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Eurodam Earns Another Perfect Health Score

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For Holland America’s Eurodam, 13 has proven to be a lucky number. The ship recently earned its whopping 13th consecutive perfect health score on a surprise inspection. This is the third perfect score for the ship this year, and continues its impressive six-year run of perfect scores of 100. This is a record not only in company history, but in the cruise industry as a whole.

Eurodam‘s United States Public Health inspection was held on December 3 during a turnaround at Port Everglades in Fort Lauderdale, Florida at the beginning of a seven-day Caribbean cruise. Sister ships Koningsdam and Oosterdam also achieved perfect scores this year, in March.

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Over the past four years, Holland America ships have achieved perfect scores of 100 over 22 times. CDC inspections were introduced in the early 1970s and are required for all passenger ships that call in a US port. They are unannounced and are carried out twice a year. The score is on a scale from 0-100 and is assigned on the basis of a checklist with dozens of areas of assessment, including sanitation of food, galley cleanliness, water, shipboard personnel, and the vessel as a whole.

For more about Eurodam, check out our series of Sea Blogs from a recent cruise aboard the ship here.

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Nieuw Statendam Touches Water During Coin Ceremony

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In anticipation of the upcoming float-out of ms Nieuw Statendam, Holland America held the ship’s coin ceremony on December 6 at Fincantieri’s Marghera shipyard in Italy. During the ceremony, a Dutch guider was welded to the forward mast of the ship, followed by speeches and a blessing by the shipyard chaplain. The Dutch Guilder brings sentiment and history to the vessel – it’s from 1898, the year Holland America’s first Statendam entered service.

Anne Marie Bartels, a member of Holland America’s President’s Club, served as the ship’s Madrina and participated in the event. She first sailed with the line aboard Nieuw Amsterdam from Rotterdam to New York when she was 21 years old. She’s since been on 79 cruises with Holland America, including 12 Grand Voyages. Bartels has over 2,500 cruising days with the line, which gives her elite President’s Club status for guests with over 2,500 days onboard.

During the festivities, a dry dock gate was opened briefly so that water could touch the Nieuw Statendam‘s hull for the first time; a tradition during the coin ceremony. On December 21, the ship will be floated out and moved to an outfitting pier. Nieuw Statendam is the second Pinnacle Class ship, joining Koningsdam which launched from the same shipyard in April 2016. A third Pinnacle ship will set sail in 2021.

The 99,500-ton ship will have a similar design to Koningsdam, with public spaces designed by hospitality designer Adam D. Tihany and designer and architect Bjorn Storbraaten. Holland America’s first ship to be called Statendam sailed in 1898, and this will be the sixth ship in the company’s history to carry the name.

Photos: Holland America Line

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