Holland America Line in 2008 is implementing new menus that will feature dishes that reflect the ship's current itineraries. Master Chef Rudi Sodamin has incorporated flavors, techniques and recipes from around the world on new menus fleetwide. Menus are changing to reflect the ship's sailing itinerary, and local foods will be brought onboard to reflect the regional cuisine. The new Mexico and Caribbean menus are the first to debut and are available now on ships sailing those itineraries. Fresh fish will be brought onboard in the Caribbean and Mexico along with local produce such as chayote, bread fruit, guava and fresh Mexican chiles.

On the Mexico itinerary, a guest might dine on Chicken mole, a Mexican regional specialty. In the Caribbean, the recipe changes to Caribbean jerk-style chicken. In an effort to enhance the dining experience, Sodamin will continue to introduce new menus as the ships change sailing destinations. He's developing new menus for Northern and Southern Europe, as well as other destinations. On European itineraries, guests can enjoy prosciutto and coppa from Italy, Spanish tapas, Mediterranean olive oils and produce, artisanal cheeses and Norwegian salmon. Alaskan sailings will continue to feature wild Alaskan seafood. Dinner menus in the main dining room have been redesigned. For more information, call 800-300-4567 or visit www.all-travel.com/hollandamericaline