The dinner-only venue added several new selections and cocktails. There's also a three-course meal that includes small plates, homemade pastas and entrées, and desserts, in addition to a special of the day.
'The pasta we make on board is exceptional and we want the updated menu to continue to reflect an Italian experience with a focus on freshness and authenticity,' said HAL's Michael Stendebach, VP food and beverage.
Diners can start with a small plate. The popular antipasto plate features prosciutto di parma, finocchiona salami, truffle salami, Terre Ducali coppa, Parmigiano Reggiano and Sicilian olives. Other options include veal and sage meatballs, burrata, Canaletto salad and grilled tiger shrimp.
Fresh pasta showcased
Homemade pasta stars in the entrée selections. New dishes include casarecce pesto Genovese, Italian sausage paccheri, seared Mediterranean seabass and mussels and scallop and calamari trenette.
Among the returning favorites are Chianti-braised beef short rib and herb and Parmesan crusted chicken breast. Formerly a once-a-week special, ossobuco is now offered daily.
Desserts and cocktails
Canaletto's dessert choices include tiramisu, lemon ricotta baked cheesecake, chocolate hazelnut tart, affogato and a gelato trio. Gelato is made fresh daily on board.
New cocktails include an Aperol spritz, spumoni (made with Holland America Line's own De Lijn gin), Tuscan lemon drop and a Canaletto bellini with a selection of fruit puree. The menu also includes a selection of sparkling, white and red wine, and beer and digestives.
Canaletto has a $25 per person surcharge and is included as a specialty dining option in Holland America Line's 'Have It All' pricing package.