Holland America has introduced that it’s updating its restaurant Rudi’s Sel de Mer with a relaxed Mediterranean bistro really feel aboard Rotterdam, Nieuw Statendam, and Koningsdam.
The intimate venue will function informal however traditional Mediterranean dishes that replicate the delicacies of regional nations together with Italy, France, Spain, and Greece. The brand new idea is rolling out this month and in February.
Holland America’s culinary workforce developed the refreshed idea and menu for Rudi’s Sel de Mer with oversight by Chef Rudi Sodamin, the restaurant’s namesake. Company will take pleasure in vibrant, gentle delicacies bursting with flavors from the Mediterranean, highlighting conventional elements like olive oil, lemon, recent greens, and herbs. New desk settings improve the ambiance, making a restaurant that blends the appeal of coastal eating with fashionable simplicity.
“The new Mediterranean bistro concept allows us to diversify the menu at Rudi’s Sel de Mer and showcase the beautiful flavors and fresh ingredients that are synonymous with the region,” stated Michael Stendebach, Holland America Line’s vp of meals, beverage and rooms divisions. “By refreshing the menu, we’re able to offer our guests a variety of dishes that appeal to a wide range of palettes, as well as some of the most popular dishes that have been mainstays on the menu from the start.”
New Menu Gadgets at Rudi’s Sel de Mer on Holland America
The Rudi’s Sel de Mer eating expertise is accessible for $55 per particular person. It’s additionally now included as a eating possibility with the “Have It All” premium cruise package deal.
Appetizers
The brand new starter menu showcases a variety of flavors that set the tone for the meal to observe. Examples embrace:
- Burrata and Prosciutto: with cherry tomatoes, thyme and olive oil
- Nicoise Salad: seared tuna with preserved lemon oil dressing
- Heat Garlic Shrimp: with olive oil, butter, lemon and basil
- Foie Gras Torchon: with fruit chutney and toasted baguette
- Roasted Child Beets: with pomegranate, Labneh Salad and balsamic discount
- Wild Mushroom Soup: with truffle oil, crème fraiche and scallion churro
Mains
The refreshed entrée menu presents Mediterranean-inspired dishes celebrating recent, vibrant flavors. Examples embrace:
- Greek Spiced Lamb Chops: with lemon chickpea puree, fava beans and garlic jus
- Contemporary Spaghetti Fruits de Mer: with tomato, tiger prawns, crab, scallops, mussels and clams
- Bone-In Striploin: with chanterelles, confit potatoes tarragon and Shiraz discount
- Seafood Cioppino: with crab, squid, shrimp, scallops, mussels, grouper and potatoes
- Duck Breast À L’Orange: with orange zest, caramelized orange segments and thyme
- Vegetable Bourguignonne: with mushrooms, carrots, shallots, crimson wine and misoceleriac purée
- Osso Bucco Ravioli: with cherry tomato, Stracciatella and basil
Desserts
Company at Rudi’s Sel de Mer can shut out their meal with the last word in dessert decadence from a curated choice that features issues like:
- Chocolate Hazelnut Volcano: with raspberries and Frangelico cream
- Salted Caramel St. Honoré: with vanilla puff pastry, Choux paste and chantilly
- Floating Island: chocolate crème Anglaise with toasted pistachios
- Heat Strawberry Tarte Tatin: with sugar puff pastry crust, caramel and crème fraiche
- Residence-Made Sorbet/Gelato of the day
- Artisan Cheese served with walnut bread and fig chutney
Aspect dishes embrace bistro fries, celeriac mash, inexperienced beans in garlic oil, gratin potato, ratatouille, and pilaf rice.
Feedback
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