Holland America Line introduces decor packages and enhanced Pinnacle Grill menu

Holland America Line is introducing enhanced stateroom décor packages for birthdays, anniversaries, and other special occasions on all its ships.

The new offering will be available fleetwide by December 2024, with guests able to pre-purchase the décor packages and have them set up in their stateroom on embarkation day. 

Each package features decorations and exclusive keepsakes. Standard packages are priced at US $54.95, and deluxe packages at US $79.95. 

Both options include a celebratory door magnet, hanging magnetic ceiling banners and a lanyard. The deluxe package additionally features a “Time to Celebrate” blanket.

“So many of our guests choose to cruise to celebrate a special milestone, and these upgraded décor packages are a great way to enhance their at-sea experiences and create cherished memories,” said Carole Biencourt, Vice President of Guest Commerce at Holland America Line. “With the variety of birthday and anniversary package options to choose from, we hope our guests will celebrate in style.”

Guests can customise their celebrations with exclusive add-ons, such as birthday cakes, champagne, chocolate-covered strawberries and spa treatments.

Holland America Line will also add a range of new décor packages for winter holidays, bon voyage parties, Alaskan adventures and themed experiences featuring the line’s mascot, Lewie the Lion.

The development comes just a few weeks after Holland America Line announced it would also be enhancing the Pinnacle Grill dining experience to include more local influences and ingredients in a refreshed menu. 

The revamped offerings continue to highlight a premier collection of Prime steaks, while also including a variety of seafood, chicken, lamb and vegetarian options.

Signature dishes from renowned Chef David Burke remain core to the menu. New at Pinnacle Grill is a rotating selection of regional dishes prepared with local ingredients and locally sourced fresh fish, reflecting the flavours of each destination.

“The new Pinnacle Grill menu beautifully marries our classic steakhouse tradition with vibrant regional flavours and the freshest seafood,” said Michael Stendebach, Holland America Line’s Vice President of Food, Beverage and Rooms. 

“This enhancement is designed to offer our guests an extraordinary dining experience that reflects the diverse culinary landscapes of our destinations. We kept many of our most popular dishes on the menu and are excited to introduce an array of new options.”

The core menu’s appetiser offerings will continue featuring David Burke’s beloved Clothesline Candied Bacon, while also re-introducing another guest favourite – the Table-side Caesar Salad. Other core menu small plates include David Burke’s Steakhouse Wedge Salad, Vine Ripened Beefsteak Tomato Salad, Shrimp Cocktail, Jumbo Lump Crab Cakes, Lobster Bisque and Ossetra Malossol Caviar.

For entrees, steak lovers can indulge in premium options such as David Burke’s Braised Beef Short Ribs with Chow Fun Noodles, Filet Mignon, New York Strip and Boneless Rib Eye. For an elevated experience, the menu offers American Wagyu Strip Loin and Tomahawk Bone-In Rib Eye for Two. All steak dishes are complemented by a choice of sauces including Shallot and Red Wine Bordelaise, Green Peppercorn or Béarnaise.

Other entrees include Grilled Lamb Chops, Honey-Lemon Glazed Chilean Sea Bass, Panko Fried Stuffed Mushrooms and Dover Sole.

Entrée dishes will continue to be served with family-style sides like Creamed Spinach, Asparagus with Hollandaise, Roasted Baby Beets with Blue Cheese, Mashed Potatoes, Baked Potato, French Fries, Sauteed Mushrooms, and Beecher’s Lobster Mac and Cheese.

Local Dishes Highlight Regional Flavors

The regional portion of the menu, which will vary based on each ship’s itinerary, ranges from Jerked Chicken Bao in the Caribbean, to Coconut Seafood Chowder in Hawaii and the South Pacific, to Australian Black Angus Steak Tartare in Australia, and Seared Beef Tataki with Crispy Lotus Chips in Asia.

Australia: Start with a Toasted Brioche Bun topped with Grilled King Prawn or Australian Black Angus Steak Tartare. For an entrée, choose between Roasted Rack of Lamb with Marinated Buffalo Feta, Murray Cod Fillet with Macadamia Puree, or Seared Scallops with Quinoa Apple Salad. Finish with Red Berry Pavlova and Framboise Mousse.

Alaska: Start with Dungeness Crab and Tarragon Salad or Alaska Crab and Corn Chowder. For an entrée, choose between Seared Alaskan Halibut with Thai Coconut Red Curry, Sauteed Prawns with Garlic Butter, or Roasted Prime Rib Beef with Huckleberries. Finish with Strawberry Romanoff Bread Pudding in Grand Marnier.

Asia: Start with Seared Beef Tataki and Crispy Lotus Chips or Spicy Tuna on Crispy Rice. For an entrée, choose between Tandoori Lamb Chop, Grilled Ribeye Steak Bulgogi, Seared Halibut, or Scallops and Thai Red Curry Sauce. Finish with Mango Sticky Rice Sushi.

Canada/New England: Start with Snow Crab and Corn Chowder or Local Quebec Pork and Duck Terrine. For an entrée, choose between Steamed Little Neck Clams or Prince Edward Island Mussels, Atlantic Turbot and Roasted Porcini or Venison Medallion with Huckleberries. Finish with a Chocolate Tart with Marshmallow.

Caribbean: Start with Jerked Chicken Bao or Crab and Shrimp Cakes. For an entrée, choose between Lobster Agnolotti, Yellow Tail Snapper, the fresh catch of the day or Cuban Mojo Pork Chop. Finish with Coconut Pudding.

Hawaii and South Pacific: Start with Coconut Seafood Chowder or Kalbi Chicken Tacos. For entrees, choose between Crab and Macadamia Nut Crusted Mahi Mahi, the fresh catch of the day, Kabayaki Pork Belly or Miso Glazed Hawaiian Ono. Finish with Pina Colada Trifle.

Mexico: Start with Rib Eye Tacos or Mexican Corn Soup. For an entrée, choose between Red and Green Grilled Snapper, the fresh catch of the day, Mexican Grilled Tenderloin or Braised Lamb Shank “Birria de Borrego.” Finish with Fresas Con Crema for dessert.

Northern Europe: Start with Seasonal Fresh Morels and Asparagus Risotto or Norwegian-Style Cured Salmon Gravlax. For an entrée, choose between Baked Norwegian Seafood Thermidor, Icelandic Turbo and Roasted Porcini or Venison Medallion with Huckleberries. Finish with Kvaefjordkake for dessert.

South America: Start with Rib Eye Tacos or Corn Soup. For an entrée, choose between Red and Green Grilled Snapper, Grilled Beef Tenderloin or Lamb Chops “Gaucho” with Lime Mint Chimichurri. Finish with White Chocolate Pave for dessert.

Southern Europe: Start with Seasonal Fresh Morels and Asparagus Risotto or Steamed Fresh Razor Clam. For an entrée, choose between Fresh Branzino Livornese Style, Grilled Iberico Pork Chop or Seared Veal Cutlet. Finish with Creamy Chocolate Parfait for dessert.