Holland America Introduces New Pinnacle Grill Menu Featuring Distinct Regional Flavors

Holland America Line’s Pinnacle Grill is enhancing its menu to include regional culinary specialties in addition to its prime steaks, as detailed in a recent announcement.

The menu expansion will encompass a variety of seafood, chicken, lamb, and vegetarian dishes, maintaining Chef David Burke’s signature recipes as its core. Newly introduced will be regional dishes that vary with the ship’s location, using locally sourced ingredients and fresh catches to reflect local flavors.

“The updated Pinnacle Grill menu expertly blends our steadfast steakhouse offerings with dynamic regional tastes and the best seafood options,” expressed Michael Stendebach, Vice President of Food, Beverage, and Rooms at Holland America Line. “With this update, we aim to elevate our guests’ dining experience by reflecting the rich culinary variety of the regions we visit, while keeping crowd favorites and introducing new, exciting choices.”

Retained on the menu are beloved appetizers such as David Burke’s Clothesline Candied Bacon and Table-side Caesar Salad. Other offerings include the Steakhouse Wedge Salad, Shrimp Cocktail, and Ossetra Malossol Caviar. Steak enthusiasts will appreciate dishes like Braised Beef Short Ribs, Filet Mignon, and American Wagyu Strip Loin. Additional entrée selections feature Grilled Lamb Chops and Honey-Lemon Glazed Chilean Sea Bass.

Menu selections will also adapt based on the ship’s itinerary, featuring items such as Jerked Chicken Bao in the Caribbean, Coconut Seafood Chowder in Hawaii and the South Pacific, Australian Black Angus Steak Tartare in Australia, and Seared Beef Tataki with Crispy Lotus Chips in Asia.

Alongside food, regionally inspired beverages specially crafted by famed mixologists will be available. These include drinks by Sam Ross in Alaska, Tess Posthumus in Europe, Ivy Mix in Mexico and Latin America, David Wondrich in the Caribbean, and Jeff “Beachbum” Berry in the South Pacific and Hawaii. Selections of local wines will also complement the regional theme.

Furthermore, the lunch offerings provide a taste of the full Pinnacle Grill experience, featuring dishes such as Filet Mignon, Grilled Lamb Chops, and Chilean Sea Bass.