Sarah Bretz, ContributorHolland America Line’s steakhouse Pinnacle Grill is launching a refreshed menu with a regional twist. The revamped offerings highlight a collection of prime steaks, while also including a variety of seafood, chicken, lamb, and vegetarian options.
Signature dishes from 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.
Core Menu Favorites
The core menu’s appetizers will continue to feature David Burke’s Clothesline Candied Bacon, while also reintroducing another guest favorite — 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.
Some of these dishes incur an additional fee, such as the caviar, dover sole, and lobster mac and cheese.
Local Dishes
The regional portion of the menu, which will vary based on each ship’s itinerary, ranges from Jerked Chicken Bao in the Caribbean and 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.
Pinnacle Grill’s refreshed menu will also feature beverages infused with the distinct flavors and ingredients of each location, crafted by internationally-renowned mixologists. These cocktails will be crafted by Sam Ross in the Alaskan wilderness, Tess Posthumus across European shores, Ivy Mix throughout Mexico and Latin America, David Wondrich in the sun-kissed Caribbean, and Jeff “Beachbum” Berry in the exotic South Pacific and Hawaiian Islands. Local wines will be featured on the menu as well.
Updated Pinnacle Grill Lunch Menu
Along with the refreshed dinner menu, Pinnacle Grill offers an updated lunch menu that offers a taste of the nightly core dishes, such as filet mignon and grilled lamp chops. Pinnacle Grill is open for lunch on sea days.
Pinnacle Grill is a specialty restaurant, meaning it incurs an extra charge. It’s also a dining option within Holland America’s Have It All package. Kids 12 and under can dine for half price or free when they order from the kids’ menu.
Comments
Have you ever had lunch or dinner at Pinnacle Grill and if so, what are your thoughts on the restaurant? Are you excited about the new regional dishes that are now available? Drop us an anchor below and share your thoughts!
