Thread: Some Questions about HAL

It's been awhile since we have cruised and even longer since we have been on HAL and there are some questions I have.

1. We got lucky and were able to get a cabana at HMC even though we booked late. So does the cost of the Cabana count towards the extra days you earn for on-board spending, even though we pre-paid?

2. If it doesn't count, then is it easy to add the Butler's Pkg once on-board? How about getting bottles of adult beverages and cold bottle of champagne (would want that shortly after getting to the cabin)? And Pinnacle Grill reservations? Would really prefer to get all that paid for up front but would like to have the cost count towards Mariner
Star level.

3. At ports, will they use their wheelchairs to take you from the ship to the meeting area/transportation for a HAL excursion? Not on the excursion but just to the transportation and return to the ship. RCL did this and it was great. Must of tipped the guy well as he was right there to take Hubby back to the ship when our excursion was over.

4. I love to snorkel from a boat and have no medical restrictions that would prevent it but Hubby has the restrictions and likes to go along just for the ride. He doesn't snorkel so would he still be not allowed to go because of the medical restrictions? Understand I may need to call HAL for that one.

5. If eating breakfast in the Pinnacle – do you tip extra?

6.Are the breakfast servers in the Pinnacle the same as the afternoon and evening servers in the Pinnacle?

7.Can you still drop your carryon luggage in the Neptune Lounge and then go to lunch?

8.Is all the food in Tamirand seafood related or is there something for non-seafood eaters? That question pertains to lunch, dinner, and suite lunch.

9.Has HAL added a line on the bar receipt to add an extra tip? Or do you have to do an extra tip in cash?

10.If you preorder champagne to be delivered to your cabin, will it be there when you get onboard and will it be chilled?

11.Is there a plug close enough to the bed for a CPat in a Deluxe Suite?

12. Does the menu change nightly in the Italian Grill?

Sorry for so many questions, but I feel like a newbie to HAL once again. Thank you everyone for your answers in advance.

We were on the Eurodam in June for a 12-night Baltic cruise, so even though we've been on several Holland America cruises, my answers will be based mainly on that ship.

1) Can't answer this question. But on our cruise, almost all of the cabanas were available - hardly anyone booked them. Then again, it was rather chilly most of the time, so I imagine this would be based on the itinerary.

2) Can't answer this question either, but I can't imagine prepaid anything would count towards Mariner level since this is based on number of days sailed.

3) They do have a few wheelchairs for such purposes, but it is based on first-come-first-served. If you need to have a wheelchair to get your around, it would be much more preferable to rent one for the week - would make it easier and you are assured of having one when you need it.

4) I'm not a big proponent of shore excursions offered by the cruise line - too expensive, too time restrictive, and too crowded. You might look into an independent excursion. Most of them will allow him to go along, obviously he'd have to pay even if he doesn't snorkel.

5) I've never had breakfast in the Pinnacle. Was not aware they even offered breakfast. Guess I'll have to check that out next time I go on HAL.

6) Don't know - haven't been to lunch at the Pinnacle - only dinner.

7) Yes. But suite passengers can go directly to their suite.

8) There are items for those who do not want seafood. I had the parmesan encrusted filet mignon.

9) Yes, there is an area to add a tip. And no, you don't have to provide cash.

10) You have a choice to have it delivered in your cabin or at dinner. We chose the cabin and yes, it was there when we got to the cabin and it was not on ice, so we had to ask our cabin steward to provide a bucket and some ice for us.

11) Don't know about the suite, but the closet one in our cabin was on the desk.

12) No. It's the same menu each night, but the food is great! We ate there twice and it was wonderful each time.

I'm sure you'll get more answers from our HAL cruisers.

Pete

Anything you pre-pay counts towards the extra days -- for each $300 you spend you get one day. This includes all cabanas, all shore excursions, all speciality dinner reservations and bottles of alcohol. You can add the butler package once on board ONLY if HMC is not your first stop.

We always pre-purchase our alcohol before the cruise. If you do it online -- you will be charged the extra 6% Florida tax. We call Ship Services at 1-800-541-1576 and order the alcohol for our cabin and don't get that Florida tax charged to us. I always ask for them to e-mail me a receipt.

Wheelchairs -- you will need to rent one for the week. HAL no longer has them available to get you on and off the ship - the few that they have are for emergeny use only. I got caught in that situation a couple of years ago.

I can not swim or snorkle and when DH was allowed to do this -- yes we paid for me to just sit on the boat and enjoy the sights.

At the end of the cruise, we do a general tip in an envelope for the Pinnacle manager to divide among the workers at breakfast. Rarely do you get the same workers each morning. This is something new -- started in March 2010 -- all HAL ships go into Code Orange for the first 48 - 71 hours. The Pinnacle will not be open for breakfast for those mornings. They claim that they need the staff to work in the Lido as the Lido is also not self service during that time.

The Pinncale staff are the same ones all day -- they just rotate who works which shift.

We always drop off our luggage in the Neptune Lounge -- we just make certain that it is locked. For lunch on embarkation day you can either go to the Lido, the Terrace Grill or the Dining Room (Noon until 1:30). Suite Passengers can NOT go directly to their cabins. They also have to wait until the announcement is made that the cabins are ready. The only times we have been able to go directly to out cabin is when we have booked the Penthouse.

There is NO extra line on any bar or restaurant slip to add on an extra tip. For the Pinnacle and Tamarind we just hand each one our tip at the end of the meal. On the Bar bills there is an 15% gratuity automatically added on -- some people tip etra -- some don't. If we have had good service in the bars -- we make certain that we get the same servers -- we tip at the end of the cruise.

If you pre-order alcohol and/or champagne it should be in your cabin when you board the ship. We have had a couple of times when things were messed up. The bottle of champagne that is in your cabin when you board and chilled is the free one you get from the captain/hotel manager -- it is the cheap Pol Clement. All others will be sitting on the counter.

Yes -- there is a plug near the bed.

No -- the menu is now the same each night in the Canaletto.

Tamarind Dinner - $15 per person

When you sit down at the table, a couple of servers will come to the table -- one will pour Jasmine tea while the other one gives you a HOT towel to cleanse your hands. Then you are given your menu. There are already 4 small sauce bowls on the table -- there is a soy sauce; a sweet-sour sauce; a garlic-chili pepper sauce; and a Japanese horseradish sauce (very hot). You are brought a basket of Shrimp Crackers.

SOUP:
Yin-Yang Scallop Consomme’ - tender sea scallops & julienne cut squash in a ginger infused shellfish broth sprinkled with minced scallions

Jewels of the Sea - delicate shrimp filled won ton with sliced baby bok choy in a fragrant lemongrass & sesame broth

Chicken Pho with Wild Lime & Rice Stick noodles - shredded chicken & rice noodles in a coconut milk broth flavored with lime leaf, cilantro, galangal, mint, bean sprouts & Serrano chilies



Appetizers:

Trail of Spices Satay Sampler - Malaysian-spiced lamb, Chinese pork, Thai -spiced beef, Indonesian-spiced chicken & Vietnamese-spiced shrimp served with Asian pickled vegetables & 2 traditional dipping sauces

Shrimp Tempura Indochina - sweet, fresh shrimp dipped in a light batter & fried and served with a tart-and-sweet green papaya salad & garlic chili sauce

Shanghai Ribs - five-spiced rubbed baby-back pork ribs, served over a Chinese pickled cabbage salad with a Tamarind chutney

Streetside Pot Stckers - succulent lobster, pork and chicken dumplimngs, shallow-fried till crispy on the bottom and served with a vinegar-soy ponzu dipping sauce

Spring Roll Delights - a trio of spring rolls: crispy duck, vegetable and a rice paper wrapped lobster roll, served with plum and sweet chili sauces

Thai Beef Salad - rare-seared beef, tossed with scallions, tomatoes, onions and cucumbers -- presented on salad greens and sprinkled with fresh mint, chilies and a lime-leaf dressing

Green Papaya Salad - freshly shredded raw vegetables and spinach, tomato, water chestnuts and papaya tossed with lime juice & palm sugar

Sushi & Sashimi Menu

YOUR CHOICE OF 6 ITEMS AS AN APPETIZER OR 12 AS AN ENTRÉE

Sashimi - tuna, salmon, snapper. Octopus

Nigiri Sushi - tuna, salmon, snapper, Octopus

Sushi Rolls:
Rainbow (reversed California roll topped with an assortment of fish)

California - crab and avocado

Salmon Tsutsumi - salmon, avocado, cream cheese

Tuna Tsutsumi - vegetable roll topped with tuna slices

Yozo - snapper, masago, asparagus, Japanese mayonnaise

Yoshi - tempura snapper, avocado, scallion, Japanese mayonnaise

Wraps - Indonesian vegetable, seafood, lettuce, chicken



Entrees:

Water:

Hoisin-Lime Glazed Sea Bass - Golden pan-seared fish crowned with crisp wok-seared Asian greens

Asia-Pacific 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 oak wood cedar plank and complimented with tempura-style onion rings and vegetables

Scallops & Prawns with Garlic, Ginger and Chili - steamed to perfection and presented in a bamboo basket and drizzled with a light soy sauce

Cantonese Duck & Hainan Rice - roasted, served on a bed chicken borth infused rice and garnished with flakes of fresh chili and cilantro


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

Penang 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 - presented in a bath of red curry and coconut milk

Vietnamese-Style Lamb with Mint - Thinly sliced lamb loin quickly sautéed with bell peppers, shiitake mushrooms, fresh spinach leaves, minced garlic and scallions


Earth:

Five-spice Seitan & Tempeh - quickly seared with thinly sliced red bell pepper, enoki mushrooms, asparagus, broccoli, scallions, garlic, ginger and soy sauce - served with lime wedges

Sesame Udon Noodles - flat Japanese wheat noodles, stir-fried with tofu, scallions, vegetables, sesame oil and chilies, and sprinkled with toasted peanuts and sesame oil

Sweet and Sour Vegetable Tempura - asparagus, broccoli, mushrooms, green beans, and carrots dipped in a light batter and fried - garnished with fruits and served with Tamarind glaze

On The Side:

Steamed seasonal garden vegetables with red miso garlic sauce

Steamed Jasmine rice OR Brown rice

Stir-fried cucumber, snow peas, mushrooms, scallions and chili with sesame seeds

Bok Choy with oyster sauce

Sake-braised oyster and ****ake mushrooms



Desserts:

Tamarind Chocolate - a bittersweet chocolate shell filled with a rich Tamarind & chili flavored chocolate and ginger mousse served with a red raspberry and black raspberry compote

Mango Cloud - a light egg white souffle served with a mango sorbet

Tempura Ice Cream - coconut & Javanese coffee with infused lemon grass sauce anglaise

Chocolate Almond Fortune Cookie -- an almond baked tuile with a surprise filling of chocolate panache -- served with a scoop of coconut ice cream

Ginger Banana Bread Pudding - with tempura bananas and caramel sauce

Trio of Sorbets - passion fruit basil, lychee green tea and cube with shaved fruit juices

Pinnacle Lunch Menu

Menu - $10 per person.

Starters:
1)Grilled Prawn Bruschetta with a primavera salsa - aged asiago cheese and balsamic fusion
2)Mediterranean antipasto plate - pesto virgin olive oil
3)Scallops creme brulee - caramelized parmesean wafer
4)Northwest five onion soup - tomato shallot soubise
5)Chilled carrot and ginger soup - creme faiche and fried sage
6)Chiffanade of greens and tomato tower salad - Italian vinaigritte

Entrees:
1)Pacific rim beef salad - mesclun leaves, mangoes and lotus fruit
2)Alaskan halibut fillet sandwich - sour dough bread, cilantro relish and cucumber potato salad
3)Crab and shrimp cake - exotic fruit chutney, lime Thai curry sauce and orange rice with pine nuts
4)The Pinnacle burger - apple smoked bacon, cheddar cheese and bistro style shoestring potatoes. This dish can be served with a low carb bun and without the potatoes.
5)Sterling silver beef tenderloin with Oregon blue cheese crust - grilled asparagus and scalloped potatoes
6)Penne with grilled chicken breast, lemon basil sauce, sun dried tomatoes and arugula
7)Vegetarian couscous - grilled vegetables and fried mint leaves and harissa

Desserts:
1)Fresh strawberries with raspberry sorbet - sugar dough gaufrette
2)Chocolate brownie decadence - an explosion of chocolate
3)Orange and lime panna cotta
4)Ice creams and sorbets - ask for the day's selections
5)Fruit plate

Pinnacle Menu - $20 per person

The Beginning:
French Onion Soup King Louis XV - beef broth with aged cognac & caramelized onions, baked with gruyere croutons
Spicy Chicken Coconut Soup - fragrant coconut milk & lemon grass
Lobster Bisque - crème fraiche & aged sherry
Jumbo Shrimp Cocktail - brandy horseradish cocktail sauce
Vine Ripened Beefsteak Tomato Salad - sliced purple onion, balsamic vinaigrette or blue cheese dressing
Baby Arugula Salad - tossed with sliced red onion, cherry tomatoes, mushrooms and a warm bacon dressing topped with smoked bacon & chopped egg
Caesar Salad - crisp romaine tossed with very own Caesar dressing, grated parmesan cheese, garlic croutons and anchovies, prepared tableside
Dungeness Crab Cakes - spiral shaved cucumber & sweet chili-mustard sauce
Pinnacle Ocean Platter - carpaccio of lightly smoked salmon, accompanied with hot smoked salmon, sea scallops and wasabi cream



The Grill:
Filet Mignon, New York Strip Steak, Bone-In Rib Eye Steak, Porterhouse - served with our own hand crafted sauces: sun-dried tomato; Master Chef's green peppercorn bearnaise; horseradish mustard; hollandaise; maitre d' garlic butter

Colorado Lamb Chops - spiced apple chutney & fresh mint jelly

Grilled Veal Chop - marinated overnight in a savory blend of rosemary, garlic & pepper vinegar with scallions

Chicken Breast - stuffed with spinach & garlic herb cheese & served with lemon garlic beurre blanc sauce

Filet Steak Diane - pan-seared medallions of beef tenderloins & enriched with mushrooms & cognac

Filet Mignon Burger - a half-pound of freshly ground beef, fin herbs & truffle-infused


Sea Food:
Broiled King Salmon - troll caught (for sustainability) in Alaskan waters, quick seared & broiled, served with your choice of lemon garlic herb splash or sesame-soy kalbi

Broiled or Poached Lobster Tail - on a bed of wilted spinach & arugula, mustard seed & "mangochurri" pesto sauce or melted butter

Cedar Planked Black Cod with Shrimp Scampi - roasted garlic & cilantro butter

Pinnacle Signature Skewers:

Beef Delight - beef tenderloin marinated with parsley, onion, thyme, rosemary & marjoram

Tantalizing Lamb - lamb loins marinated with herbs, garlic, cumin, honey, coriandor & red chilies, served with yogurt sauce

Chicken & Turkey Temptation - with onion confit & tomato coulis

Deletable Seafood - shrimps & swordfish, seasoned with lemon, paprika, garlic, mustard, cayenne & dill

Vegetarian Zen - array of mixed vegetables seasoned with herbs de provence


Side Dishes:
Creamed Spinach, Sautéed Button Mushrooms, Sautéed Onions, Asparagus, Scalloped, Whipped, Jumbo Baked or Shoestring Potatoes and/or Basmati Rice

The Finale:
Not-So-Classic Baked Alaska, Warm Grand Marnier Chocolate Volcano Cake, Velvet Soufflé – Chocolate or Vanilla, Creamy Homemade Raspberry Cheesecake, Chocolate And Raisin Bread Pudding, Pinnacle Crème Brulee, Fresh Seasonal Fruits and Berries, Premium Ice Cream or Sorbets and/or the Assortment of International Cheeses.

Canaletto Menu - free



ANTIPASTI e ZUPE:
Our chef’s selection of antipasti, cucumber and olives

Insalata Canaletto – Seasonal greens and tomato, cucumber and olives

Minestrone – A flavorful tomato broth consisting of white beans, pasta shells, fresh vegetables and thyme

Zuppe Di Pesce – Assorted seafood simmered with vegetables, tomatoes, flat parsley and saffron

PASTA, CARNE, PESCE e POLLO
Penne Alla Vodka – A deliciously light combination of our Pomodoro sauce, cream and vodka

Linguini Frutti Di Mare – Linguini pasta and clams, mussels, shrimps and scallops tossed in garlic, onions and cherry tomatoes

Baked Meat Lasagna Pomodoro – Baked with meat and tomato sauce and gratinated with four cheese sauce.

Veal Milanese – Breaded veal scaloppini with porcini mushrooms, spaghetti and vegetables

Chicken Marsala Scaloppini – Tender Scallops of chicken breast glazed with Marsala wine. Served with linguini pasta tossed with tomato and roasted garlic

Cod Putanesca – Marinated in lemon, oregano and olive oil, quickly sautéed and coated with a flavorful herbed tomato concassee with kalamata olives, capers and chopped parsley, served with grilled cheese polenta and balsamic glace

Spaghetti with Meatballs – The classic way to eat spaghetti; home made meatballs braised in a tomato and meat sauce served over olive oil tossed spaghetti

DOLCI
Trio of Tiramisu – Italy’s most famous dessert: presented in three flavored variations, espresso, lemon and Amaretto

Limoncello Crème – Refreshing crème topped with Tuscan lemon liqueur

Mille-Feuille of Madagascar Chocolate – With walnut praline and ice-cream

Gelato – A refreshing and full-flavored selection: strawberry, mango, vanilla and lemon

The Tamarind Lunch is free -- need reservations once on the ship.

It is a set menu -- only get to choose dessert:


Hot and Sour Soup

Asian Herb Szechuan Sesame Salad

Steamed Classic Dumplings:
Chicken
Asian Pork
Steam Vegetable
Spinach and Mushroom
Shrimp 'Shu Mat'

From the Wok:
Vegetable Spring Roll
Spicy Crab Sushi Nugget
Shrimp Won Ton Sticks
Shrimp Spring Roll
Spicy Crab Rangoon

Holland America Line Culinary Fusion Sauces:
Bora Bora BBQ - tomato, ginger, aged vinegar, soy sauce
Mirin Pesto - sweet wine, soy, fresh basil, garlic, lemon grass
Coco Churri - coconut, cilantro, chili, lime
Shoyu Sabi - classic flavors of soy and wasabi

Choice of One Dessert:
Mango Sirbet
Coconut Ice Cream
Egg Tart
Green Tea Tiramisu

Price list that you can either order from Ship Services (1-800-541-1576) or from room service when you get on the ship.

Note: 15% gratuity included:

Alcohol and Spirits -- the Alcohol bottles are 1 liter size.


VODKA: CHOPIN $70.15
VODKA: STOLICHNAYA $29.90
VODKA: ABSOLUT – CITRON $32.20
VODKA: SMIRNOFF $27.60
VODKA: SKYY $28.75
VODKA: ABSOLUT $32.20
VODKA: GREY GOOSE $69.00
VODKA: FINLANDIA $29.90
VODKA: BELVEDERE $70.15
VODKA: TANGUERAY STERLING $35.65


Kahlua $36.80
Vodka & Tonic Package $34.50
One bottle of Smirnoff or Stolichnaya, 3 Cans of Tonic Water

Bourbon & Coke Package $39.10
One bottle of Jim Beam, 3 Cans of Coke

Rum & Coke Package $39.10
One bottle of Bacardi, 3 cans of Coke

SHERRY: HARVEY'S MEDIUM no price found

SHERRY: TIO PEPE $57.50

TEQUILA: JOSE QUERVO GOLD $34.50

COGNAC: HENNESSY VS $93.15

COGNAC: REMY MARTIN VSOP $97.75

COGNAC: REMY MARTIN XO $225.40

WHISKEY - IRISH: JAMESON $42.55

Cutty Sark $32.20

WHISKEY: CANADIAN CLUB $32.20

WHISKEY: SEAGRAMS V.O. $29.90

WHISKEY: CROWN ROYAL $42.55

WHISKEY: SEAGRAMS 7 $29.90

Scotch & Soda Package $36.80
One bottle of Cutty Sark, 3 Cans of Soda Water

Gin & Tonic Package $36.80
One bottle Beefeaters Gin, 3 Cans of Tonic Water

6-pack Bud Light domestic beer no price found

6-pack Miller Lite domestic beer $21.85

6-pack Amstel Light imported beer $23.00

6-pack Corona imported beer $23.00

6-pack Miller Genuine Draft domestic beer $21.85

6-pack Heineken imported beers $23.00

Sherry Harvey's Med - $57.50
6pack (Domestic) Budweiser, Bud Light - $21.85
3 X soft drinks (any soda) - $4.89
All minibar Liquor Items, each - $5.69

Missed Whiskey/Scotch:
Jim Beam - $34.50
J&B Rare, Johnnie Walker Red - $36.80
Ballentine's - $40.25
Dewars - $48.30
Jack Daniels - $55.20
Chivas Regal (12yrs) - $66.70
Johnnie Walker Black - $77.05
GIN:
Beefeater - $32.20
Tanqueray - $41.40
Bombay Sapphire - $42.55
LIQUEURS:
Kahlua, Southern Comfort - $36.80
Bailey's Irish Cream - $46.00
Sambuca (Opal Nera Black) - $47.15
Tia Maria - $49.45
Amaretto - $51.75
Cointreau - $55.20
Drambuie - $58.65
Grand Marnier - $74.75
RUM:
Myers - $32.20
Bacardi Gold - $34.50
Bacardi White - $35.65

Some ships have the Suite lunch -- others don't. The ones that have it have been serving the Rijsttafel menu -- Indonesian food. This is one list I have not had a chance to write up.