KK, if I were you I would not pick that week either I hear that Laffnvegas and her DH are really not very fun people to be around, as well as the other group that are going.
Lisa .... That didn't come out the way, I feel sure, as you intended!
Since the menu's keep moving down in the blog, I thought I would post them - save you all time hunting them.
Holland America Line has announced the names of the three specialty reservations-only restaurants on Eurodam.
The popular Pinnacle Grill, featuring Pacific Northwest cuisine, will be open for lunch and dinner. The 140-seat restaurant will be located on Deck 2.
The new pan-Asian Tamarind Restaurant will have an adjacent Silk Den Bar. The 142-seat restaurant and 52-seat bar will be located on Deck 11 overlooking the pool.
Caneletto’s will serve fine Italian food for dinner only. The 66-seat restaurant will be located on Deck 9 in a special section of the Lido Restaurant created by installing movable screens.
Blog Board member and Holland America Line’s Master Chef Rudi Sodamin has given ENB a sneak preview of the menu for the new pan-Asian alternative restaurant, Tamarind. Sounds mighty tasty to us.
Because the menu is so extensive, we’re going to post it in three parts. Today, we’ll cover soups and appetizers:
Soup Ginger-Infused Scallop Consommé
A flavorful clear shellfish broth complimented with sea scallops, long squash, and sprinkled with finely minced scallions
Shrimp Wonton Soup
A fragrant lemon grass broth served with shrimp wontons, sliced Shanghai bok choy and finished with sesame oil
Chicken Vegetable Noodle Soup
Heightened and flavored with kaffir lime leaves, galangal, coconut milk and pire peppers
Appetizers Edamame
A bowl of organic and healthy soy beans
A Sampler of Spicy Satay
Malaysian-style lamb, Chinese-style beef, Thai-style chicken, Indonesian-style pork and Vietnamese-style shrimp satay with a pickled Asian-style vegetable, chili satay sauce and peanut sauce for dipping
Crispy Fried Duck with Pancakes
Shredded crispy duck, sliced cucumber, shredded scallions and a sweet plum sauce
Shrimp Tempura
Golden fried shrimp in a crispy batter served with a sweet and sour green papaya salad and a garlic chile sauce
Pork Baby Back Ribs
Double baked in a dry five-spice wrap served over a Shanghai salad of pickled cabbage with tamarind chutney
Pot Stickers
Small dumplings stuffed with pork, lobster and chicken, and served with ponzu dipping sauce
Spring Rolls
A trio of spring rolls consisting of a crispy duck roll, a vegetable roll and a rice paper–wrapped lobster summer roll served with plum sauce and sweet chili sauce
Vietnamese Soba Noodle Salad
Tossed with lemon grass, bay shrimp, scallions, sesame oil, ginger and garlic, and served on a crispy pancake
Samples of Cantonese Dim Sum
Steamed shrimp shumai, barbecue pork shu pao, duck pot sticker, rice paper–wrapped shrimp served with soy scallion dipping sauce
Rudi told us that guests will be able to order appetizers family style and share them to experience what he calls “the Pan-Pacific style of dining.”
Today we continue with our look at the menu for the new Pan-Asian alternative restaurant, Tamarind, with an overview of main dishes, which Master Chef Rudi Sodamin has divided according to their elements: water, wood, fire and earth.
Water
Sea Bass with a Hoisin-Lime Glaze
Golden pan-seared fish crowned with crisp wok-seared Asian greens
Seafood Hot Pot
A one-pot surprise consisting of shrimp, scallops, Manila clams, rock fish, crab legs, squid, scallions, shallots, garlic, lemon grass and coriander leaves all braised in a flavorful stock
Baked Snapper in Rice Paper
Snapper marinated in a sake and citrus liquor, then golden baked and served atop ginger and garlic steamed Asian greens
Wood
Wasabi Soy Crusted Beef Tenderloin Steak
Served on an oakwood cedar plank and complimented with tempura-style onion rings and vegetables
Steamed Lobster with Garlic, Ginger and Chili
Presented in a bamboo basket drizzled with a light soy sauce
Fire
Shrimp Szechuan with Thai Basil
Shrimp sauteed with chili peppers, Asian spices, straw mushrooms, sweet bell peppers and scallions glazed in a light chili sauce
Red Curry Coconut Chicken
A mild spicy dish consisting of chicken cubes braised with Chinese pea pods, eggplant, green zucchini, red pimiento, opal basil, lemon grass and lime juice
Vietnamese-Style Lamb with Mint
Thinly sliced lamb loin quickly sautéed with bell peppers, shiitake mushrooms, fresh spinach leaves, minced garlic and scallions Earth
Roasted Peking Duck
Crisp half of roasted duck with plum sauce, thin steamed pancakes, sliced cucumbers and scallions
Sesame Udon Noodles
Stir-fried with tofu, scallions, vegetables, sesame oil and chilies, and sprinkled with toasted peanuts and sesame oil
Side Dishes
Steamed seasonal garden vegetables with red miso garlic sauce
Roland | January 7, 2008 at 11:10 am | In Food & Beverage, Latest News, Interior Design | 2 Comments
Since we posted the menu for the alternative Tamarind Pan-Asian restaurant, we have had several inquiries regarding vegetarian dishes. We asked Master Chef Rudi Sodamin about it, and he told us that the following vegetarian dishes will be available on Tamarind’s menu:
Sesame Udon Noodles
Stir fried with tofu, scallions, vegetables, sesame oil and chilies, sprinkled with toasted peanuts and sesame oil
Grilled Seitan and Vegetable Penang
Flavored with Thai red curry, lime, opal basil, red chilies and coconut milk
Vietnamese Cabbage Rolls
Stuffed with cellophane noodles, Chinese mushrooms and Szechwan vegetables
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Eurodam's Tamarind Menu
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Lisa .... That didn't come out the way, I feel sure, as you intended! 
Thanks, KK! Looking forward to trying many of these! 
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