A new Mediterranean concept will be introduced, featuring classic dishes that reflect the cuisine of countries including Italy, France, Spain and Greece.
The changes have been developed with input from Chef Rudi Sodamin and will take effect during January and February 2025. Rudi’s Sel de Mer has traditionally featured reimagined classic French dishes.
The new menu will comprise:
Starters
* Burrata and prosciutto: with cherry tomatoes, thyme and olive oil
* Nicoise salad: seared tuna with preserved lemon oil dressing
* Warm garlic shrimp: with olive oil, butter, lemon and basil
* Foie Gras torchon: with fruit chutney and toasted baguette
* Roasted baby beets: with pomegranate, Labneh Salad and balsamic reduction
* Wild mushroom soup: with truffle oil, crème fraiche and scallion churro
Mains
* Greek spiced lamb chops: with lemon chickpea puree, fava beans and garlic jus
* Fresh spaghetti fruits de mer: with tomato, tiger prawns, crab, scallops, mussels and clams
* Bone-in striploin: with chanterelles, confit potatoes tarragon and Shiraz reduction
* Seafood cioppino: with crab, squid, shrimp, scallops, mussels, grouper and potatoes
* Duck breast a L’Orange: with orange zest, caramelized orange segments and thyme
* Vegetable bourguignonne: with mushrooms, carrots, shallots, red wine and misoceleriac purée
* Osso Bucco Ravioli: with cherry tomato, Stracciatella and basil
Desserts
* 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
* Warm strawberry tarte tatin: with sugar puff pastry crust, caramel and crème fraiche
* Homemade Sorbet/Gelato of the day
* Artisan cheese served with walnut bread and fig chutney
Michael Stendebach, Holland America Line’s vice president of food, beverage and rooms divisions, said: “The new Mediterranean bistro concept allows us to diversify the menu at Rudi’s Sel de Mer and showcase the beautiful flavours and fresh ingredients that are synonymous with the region. 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.”
Rudi’s is available for a $55 supplemental charge per person or as a dining option with the ‘Have It All’ premium package.
Tags: Michael Stendebach, Holland America Line
