Holland America Line’s Pinnacle Grill is updating its menu to feature regional dishes alongside its Prime steaks, according to a press release.
The new offerings include seafood, chicken, lamb and vegetarian options, with Chef David Burke’s signature dishes remaining a staple. The refreshed menu will also introduce rotating regional dishes made from local ingredients and fresh fish, highlighting the flavors of each destination.
“The new Pinnacle Grill menu beautifully marries our classic steakhouse tradition with vibrant regional flavors and the freshest seafood,” said Michael Stendebach, Holland America Line’s vice president of food, beverage and rooms divisions. “This enhancement is designed to offer our guests an extraordinary dining experience that reflects the diverse culinary landscapes of our destinations. We kept many of our most popular dishes on the menu and are excited to introduce an array of new options.”
The Pinnacle Grill’s updated menu retains popular appetizers like David Burke’s Clothesline Candied Bacon and the Table-side Caesar Salad, alongside dishes like the Steakhouse Wedge Salad, Shrimp Cocktail and Ossetra Malossol Caviar. Steak lovers can enjoy options such as Braised Beef Short Ribs, Filet Mignon and American Wagyu Strip Loin. Other entrees include Grilled Lamb Chops and Honey-Lemon Glazed Chilean Sea Bass.
The regional menu will vary by itinerary, offering dishes like Jerked Chicken Bao in the Caribbean, Coconut Seafood Chowder in Hawaii and the South Pacific, Australian Black Angus Steak Tartare in Australia and Seared Beef Tataki with Crispy Lotus Chips in Asia.
The refreshed menu will include regionally inspired beverages created by renowned mixologists.
Sam Ross will craft cocktails in Alaska, Tess Posthumus in Europe, Ivy Mix in Mexico and Latin America, David Wondrich in the Caribbean and Jeff “Beachbum” Berry in the South Pacific and Hawaii. Local wines will also be featured to reflect the ship’s destinations.
Additionally, the lunch menu offers a preview of the full Pinnacle Grill experience with dishes like Filet Mignon, Grilled Lamb Chops and Chilean Sea Bass.
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