Jump to content

Rest of the dinner menus i have from the Costa Diadema.


bazbov
 Share

Recommended Posts

Hello all, as promised here are the rest of the dinner menus that i managed to take from the Diadema. Hope you enjoy. If anybody has any questions about the Diadema experience we had then do please ask. Happy cruising.:)

 

Costa Diadema menus 2and 3 plus the Bruno Barbieri Menu.

 

 

Menu 2.

 

 

Antipasti.

Cured Parma ham, homemade Mozarella and melon jelly.

Puff pastry,vegeatablesand riccota cheese cake.

 

 

Zuppe.

Double beef consommewith julliene crepes and fresh tomato filange.

Crustacean bisqueflavoured with Brandy.

Banana and strawberrychilled cream.

 

 

Primmi piatti.

Scorpion fish andchampagne rissotto.

Manicotti pasta filledwithspinach and riccotta cheese, gratinated with tomato and bechamelsauce.

 

 

Secondi piatti.

Shrimps “Fra Diavalo”with veg couscous and fried leeks.

Beef wellington withduchesse potatoes and veg capanata.

Chicken breast “kiev”soft mashed potatoes and sauteed mushrooms.

Parmigiana withzucchini and stacchietella and dried tomatoes.

 

 

Dulce.

Chocolate sensations.

Vanilla and chocolatesponge cake filled with candied fruits and marons glace.

Fresh fruit plate.

 

 

Selection of Italiancheeses.

 

 

Always avaialable at asupplement. Grilled beef and Shrimp.

 

 

 

 

Menu 3.

 

 

Antipasti.

Marinated seafoodsalad.

Breaded and friedmozarella cheese with brocolli cream sauce and bacon.

 

 

Primi piatti.

Endive,Barley and peasoup.

Rigotoni pasta withamatriciana sauce.

Gnocchi with romanasauce and sauteed artichokes.

 

 

Secondi piatti.

Scorpion fish filletwith a cheese crust and potatoes.

Roasted suckling pig.

Warm veg salad with agarlic crouton.

 

 

Dolci.

Ricotta and chocolatetart.

No sugar added youghurtmousse with raspberry coulis.

Fresh fruit.

 

 

Italian cheeseselection.

 

 

 

 

BrunoBarbieri Menu. (Michellin star)

(everyonegets this served once per cruise)

 

 

Antipasto.

Salad of prawns servedwith endive heart,spiced bread and mediterranean pesto.

Pork Millefeuilles withblack pepper,crisp salad with walnuts, pear and gorgonzola sauce.

 

 

Vegetarian antipasto.

Spinach flan withconfit tomatoes, herb flavoured salsa verde and thin sliced sessamebread.

 

 

Zuppe vegeterian.

Pappa al pommedero”on a potatoe cream with sauteed endive and olives.

 

 

Pasta.

Garganelli withswordfish tomatoe and basis, cannellini bean sauce.

Tortellini in aparmesan ans bay leaf fondou flavoured with nutmeg.

 

 

Pietanze.

Salmon steak withpotatoe crustand elixir of tomatoes,capers,oregano and sicillianvegeatable caponatta.

Lamb cutlets with greenbread crust and dried fruit, safron potatoes, marinated courgettesand thyme jus.

Sliced beef fillet withaubegine pie au gratin, basil sauce and milk strachiatelli.

 

 

Pietanze vegetarian.

Spicy vegeatableskewerwith piazzola sauce.

 

 

 

 

Dessert.

Wild berries bavroiswith cooked grape mist.

Warm chocolate andwalnut melting cake with blackberry sauce and lavender scentedcustard.

 

 

Selection of Italiancheeses.

Link to comment
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now
 Share

  • Forum Jump
    • Categories
      • Welcome to Cruise Critic
      • New Cruisers
      • Cruise Lines “A – O”
      • Cruise Lines “P – Z”
      • River Cruising
      • ROLL CALLS
      • Digital Photography & Cruise Technology
      • Special Interest Cruising
      • Cruise Discussion Topics
      • UK Cruising
      • Australia & New Zealand Cruisers
      • Canadian Cruisers
      • North American Homeports
      • Ports of Call
      • Cruise Conversations
×
×
  • Create New...