Holland America introduces new Pinnacle Grill menu
Holland America Line’s acclaimed Pinnacle Grill, known for its exceptional steakhouse experience, is launching a refreshed menu with a regional twist. The revamped offerings continue to highlight a premier collection of Prime steaks, while also including a variety of seafood, chicken, lamb and vegetarian options.
Signature dishes from renowned Chef David Burke remain core to the menu, with a rotating selection of regional dishes prepared with local ingredients and locally sourced seafood and fish, reflecting the flavours of each destination.
“The new Pinnacle Grill menu beautifully marries our classic steakhouse tradition with vibrant regional flavours 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 core menu will continue to feature David Burke’s beloved Clothesline Candied Bacon, (one of our favourite appetisers at sea) while also re-introducing another old-time favourite, the table-side Caesar Salad. Other small plate offerings will include David Burke’s Steakhouse Wedge Salad, Vine Ripened Beefsteak Tomato Salad, Shrimp Cocktail, Jumbo Lump Crab Cakes, Lobster Bisque and Ossetra Malossol Caviar*.
Steaks remain at the heart of the entree menu, including premium options such as David Burke’s Braised Beef Short Ribs with Chow Fun Noodles, Filet Mignon, New York Strip and Boneless Rib Eye. For an elevated experience, the menu offers a couple of extra charge options, including American Wagyu Strip Loin and Tomahawk Bone-In Rib Eye for Two.
As well as steak dishes there will be other new additions to the menu, such as grilled lamb chops, honey-lemon glazed Chilean sea bass, panko fried stuffed mushrooms and Dover Sole*.
An exciting addition to the menu design is a choice of regional dishes, which will vary based on each ship’s itinerary, ranging from Jerked Chicken Bao in the Caribbean, to Coconut Seafood Chowder in Hawaii and the South Pacific, to Australian Black Angus Steak Tartare in Australia, and Seared Beef Tataki with Crispy Lotus Chips in Asia.
We will have the chance to try this new menu when we join the MS Zuiderdam later this month and are looking forward in particular to trying the new Canada and New England regional menu which will start with Snow Crab and Corn Chowder or Local Quebec Pork and Duck Terrine, followed by a choice of either Steamed Little Neck Clams or Prince Edward Island Mussels, Atlantic Turbot and Roasted Porcini or Venison Medallion with Huckleberries for entree. It will all be finished off with a Chocolate Tart with Marshmallow.
Make sure to follow along on our New England cruise at the end of September for live reports on this new menu and the regional dishes, by either liking, following or subscribing to one or all of the links below:
Thank you to Holland America Line who will be hosting us on this week long cruise of Canada and New England. Holland America Line will be covering the cost of our cruise excluding pre and post cruise travel and air fares which were paid for by us. Holland America Line will have no editorial control over any of our content, either before, during our after our voyage and have not paid us to promote them or this post.
If you enjoyed this blog why not take a look at some of our other blogs, especially our Holland America Line Vista Class Dining Guide, or others such as our Explora 1 Dining Guide or our Regent Seven Seas Dining Guide
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