Our evening began at the Canaletto, where we were warmly welcomed by Fernando, the cellar master, who has been with Holland America Line for 28 years. The setting was elegant, with a sophisticated ambiance perfect for a culinary adventure.
INSALATA DI SCOGLIO
The first course was a delightful crab and lobster salad, beautifully presented with chilled miniature peperonata, avocado, beetroot, and brandy mayonnaise, all topped with delicate micro greens. This dish was paired with the effervescent Villa Sandi iL Presco Prosecco from Italy. The crisp bubbles and light citrus notes of the Prosecco perfectly complemented the rich and creamy textures of the salad.
ZUCCA ED AMARETTO VELE PASTA
Next, we enjoyed a unique hand-made pasta dish featuring pumpkin and Amaretto biscuits, accompanied by roasted butternut squash, asparagus, and a generous sprinkling of Parmesan cheese. Paired with Feudi di San Gregorio Greco di Tufo from Italy, the wine’s vibrant acidity and floral aromas enhanced the sweet and savory flavors of the pasta.
CAPESANTE E GAMBERI
The third course brought seared scallops and shrimp, elegantly arranged with asparagus, carrot mayonnaise, toasted pumpkin seeds, and a red wine gastrique. This dish was paired with Pio Cesare Piodilei Chardonnay from Piedmont, Italy. The Chardonnay’s subtle oak and rich fruit notes melded beautifully with the seafood, creating a harmonious balance of flavors.
FILETTO DI MANZO ARROSTO
The main course was a slow-roasted beef tenderloin, served with a luscious forest mushroom purée, Macaire potatoes, Brussels sprouts, and a savory beef tea reduction. Paired with Pio Cesare Barolo, DOCG, from Piedmont, Italy, the wine’s robust tannins and complex bouquet of dark fruits and earthy undertones elevated the dish to new heights.
TORTA AL CIOCCOLATO E CAFFE
For dessert, we indulged in a warm chocolate torta, accompanied by an espresso coffee fondue, burnt meringue, and almond ice cream. This decadent dessert was paired with Pomino Vin Santo from Italy. The Vin Santo’s sweet and nutty profile provided a perfect contrast to the rich chocolate and aromatic coffee flavors.
Each course was thoughtfully paired, showcasing the culinary team’s skill and Fernando’s expertise in selecting wines that enhanced the overall dining experience. The evening was a delightful journey through Italy’s finest flavors, leaving us with cherished memories of an exceptional meal on the Westerdam.
Beneath the twilight's gentle gleam,
In Canaletto's soft-lit dream,
Fernando welcomed, with a smile so bright,
A feast began, a starry night.
Crab and lobster, a dance divine,
With Prosecco's bubbles, pure and fine,
Avocado kissed by brandy's grace,
Micro greens in delicate embrace.
Pumpkin pasta, hand-crafted delight,
Amaretto's whisper, a savory bite,
Butternut squash, asparagus too,
Greco di Tufo's golden hue.
Scallops seared, shrimp by their side,
Carrot mayonnaise, a toasted ride,
Pumpkin seeds with red wine kissed,
Chardonnay’s touch, a love-filled tryst.
Tenderloin roasted, slow and grand,
Mushroom purée, forest’s hand,
Brussels sprouts, Macaire potatoes rare,
Barolo’s depth, beyond compare.
Warm chocolate torta, espresso’s flare,
Burnt meringue, almond ice cream's care,
Vin Santo’s sweetness, a final toast,
To nights like these we cherish most.
On Westerdam's waves, under the stars,
A journey of flavors, near and far,
Fernando's guidance, a sommelier’s art,
Left an indelible mark on our heart.
