New Regional Menus for Holland America Line

Master chef Rudi Sodamin has created new menus for Holland America Line that feature regional specialties reflecting each ship’s itinerary.

Mexico and Caribbean menus are the first to debut on ships sailing those itineraries. Fresh fish is brought on board in the Caribbean and Mexico along with local produce such as chayote, bread fruit, guava and fresh Mexican chiles.

Rudi Sodamin is developing new menus for Northern and Southern Europe, among other destinations. European dining choices will include prosciutto and coppa from Italy, Spanish tapas, Mediterranean olive oils and produce, artisanal cheeses and Norwegian salmon. Alaskan sailings will continue to feature wild local seafood.

Boy am I hungry now....