JoeandSheryl Posted February 7, 2006 #1 Share Posted February 7, 2006 Hi Can anyone tell me or have Costa Magica Menu's that I can see. Also any coments on the restaurants. Thank You Joe And Sheryl:rolleyes: Link to comment Share on other sites More sharing options...
Elaine515 Posted February 7, 2006 #2 Share Posted February 7, 2006 HiCan anyone tell me or have Costa Magica Menu's that I can see. Also any coments on the restaurants. Thank You Joe And Sheryl:rolleyes: I cheated and copied this right from Andy's thread.... :) NOTE: I am - in no way - responsible for any hunger feelings, cravings or an extreme wave of appetite, this post may cause. But I still hope that you will truly enjoy your dinner selections... I am certainly ready to hit the dining room again! >>>>>>Where's the food????>>>>> DAY 1 Featured Region: Lombardia Main City: Milano SUGGESTED REGIONAL MENU Warm Italian Pizza Bites Tortellini in doppio consommé di carne Double Beef Consomme garnished with Tortellini Gnocchi al gorgonzola Gnocchi pasta with a creamy Gorgonzola sauce and spring onions Scaloppa di vitello bruschettata alle olive Verdi Breaded Veal Schnitzel with brunoise of fresh Tomato and Green Olives Mousse al mascarpone con salsa ai mirtilli Mascarpone Mousse with Blueberry Coulis Alternative Menu (NOT regional to the region of Lombardia) APPETIZERS Fruit Delight with refreshing Chervil Dressing Octopus Carpaccio, Bay Scallops and Baby Shrimp Dressed with extra virgin olive oil and lemon SOUPS Cream of Broccoli Chilled Melon and Mint SALADS Romaine and Bibb Lettuce tossed with Daikon and Bell Peppers Ripened Plum Tomatoes with Italian Parsley Black Olives and Scallions PASTA DISHES Bavette con gamberetti, zucchini e pomodorini Bavette with Baby Shrimp, Cherry Tomatoes and Zucchini ENTREES Fillet of Tilapia raised in the crystal clear waters of Idaho Pan Seared and offered with Chive and Fresh Vegetables Tender Oven Baked Cornish Hen coated with Mustard and Herb Crusted, slowly roasted until crisp and golden, served with a smooth rich gravy Roast Sirloin of Grain Fed Beef Carefully seasoned and served to your preference, presented with a Perigordine Sauce VEGETARIAN Bell Peppers Stuffed with Savoury Rice on a bed of Herbed Vegetable Julienne DESSERT Pear Tart served with a Vanilla Almond Sauce Millefuille Napoleon No Sugar Added Baked Apple Crumble Chocolate, Rum Raisin or Vanilla Ice Cream Refreshing Pineapple or Lemon Sherbert DAY 2 WELCOME GALA DINNER Carpaccio con olive nere e scaglie die parmigiano Beef Carpaccio with Black Olive Tapenade and Shaved Parmesan Escargots a la Bourguignonne Caribbean Fresh Fruit Cocktail ***** Crema di Funghi Cream of Forrest Mushrooms Zuppa di cipolle alla francese French Onion Soup Gazpacho ***** Risotto mantecato con cozze e carciofi Risotto with Mussels and Artichokes Penne all’ arrabbiata Penne Pasta with Tomatoes and Chilli ***** Gamberoni dell’ Atlantico Atlantic Shrimp sautéed and served with a delicate combination of Garlic, Tomato, Onions and Peppers Anatra all’ arancia Crisp roasted Duckling complemented by the traditional Orange Sauce with Berny Potatoes Costoletta di maiale Partly flattened pork cutlet brushed with Soy Sauce, Demerara Suar, Ginger and Lemon Juice, accompanied by Rum Spiced Butter Filetto die manzo Wellington Center Cut Beef Tenderloin enhanced with Rich Mushroom Duxelles, then wrapped with lightly smoked ham and puff pastry and backed golden brown Misto di verdure allo stile del Madagascar Assorted Sauteed Vegetables enhanced with Pineapple and Mango in a lightly curried Green Peppercorn Sauce ***** Insalata Mixed salad with spinach, Bacon Bits, Chopped Hard-Boiled Eggs and Croutons DAY 3 Featured Region: Piemonte Main City: Torino SUGGESTED REGIONAL MENU Vitello Tomato allo Torinese Thinly sliced veal with tuna sauce Crema di asparagi Cream of Asparagus Soup with Shellfish Quenelles Fusilli al ragu d’agnello con verdure Fusilli with Lamb Ragout and Vegetable Brunoise Sirloin Steak with porcini mushroom sauce Torta alle nocciole Hazelnut Cake Alternative Menu (NOT regional to the region of Lombardia) APPETIZERS Smoked Salmon with Capers and Lemon Terrine di gorgonzola Terrine of gorgonzola cheese SOUPS Clear Oxtail Soup with Sherry Chilled Avacado Soup SALADS Seasonal Tender Leaves tossed with Belgium Endive and Radicchio Garden Fresh sliced Heart of Lettuce and Tomato PASTA DISHES Linguini allo scaglio Linguine Pasta with Seafood and a touch of Fresh Diced Plum Tomato ENTREES Fillet of Grouper lightly seasoned then broiled and offered with Lemon, Caper, Tomato and Parsley Pollo alla cacciatore Chicken Cacciatore Style served with Mousseline potatoes Scaloppa di vitello allo Parmigiana Pan-Seared Veal, topped with Prosciutto Coot, Mozzarella cheese and Tomato Sauce presented with a fresh Medley of Vegetables VEGETARIAN Vegetable Tempura Vegetable Tempura an assortment of fresh vegetables dipped in a light batter dough then deep fried and served with sweet and sour sauce DESSERT Mousse al cioccolato Fruit Tart with Red Berry Sauce No sugar added raspberry mousse Chocolate, Strawberry or Vanilla Ice Cream Watermelon or Peach Sherbert DAY 4 Featured Region: Sicilia Main City: Palermo SUGGESTED REGIONAL MENU Frittelle di baccala con salsa aioli Fried salt cod fritters with Aioli Sauce Creamy Clam Chowder Penne alla norma con provolone affumicato Penne with Tomato, Eggplant and smoked Provolone Pesce spada alla palermintana Grilled Swordfish, lightly dusted with Herbed White Bread Crumbs enhanced with Lemon Olive Nage Alternative Menu (NOT regional to the region of Lombardia) APPETIZERS Light Duck Mousse with Blueberry Compote and Orange Bruschetta die fagioli bianchi Warm white beans bruschetta SOUPS Petite Marmite Henry IV Crema fredda d’aglio Chilled garlic soup with croutons SALADS Tossed Green Leaf Lettuce and Radicchio Lettuce with Radish, Cucumber, Bacon and Herbed Croutons Sliced Tomato and Baked Onion flavored with Balsamic Vinaigrette PASTA DISHES Spaghetti all’aglio, olio e peperoncino Spghetti with Garlic, olive oil and a trace of Chili Pepper ENTREES Roast Turkey A Native American tasty treat with the traditional trimmings, Cranberry Dressing, Giblet Gravy, Candied Sweet Potatoes and Corn Oven Baked Pork Loin Stuffed with a mixture of sun-dried tomatoes and herbs, presented with delicate natural juices flavored with Calvados Juicy Grilled Sirloin Steak served with a complement of Fresh Vegetables and a mild Anchovy Butter VEGETARIAN Vegetable Strudel filled with Grilled Vegetables, Tofu, textured vegetable protein and potato, wrapped in Spinach and Puff Pastry, served with a red Bell Pepper Coulis DESSERT Cannoli alla siciliana Flaky Pasty filled with Ricotta and Candied Peel Torta di gianduia trancio White Chocolate Mousse with Raspberry Sauce and sliced almonds No sugar added Swan Puff with Strawberry Coulis Banana, Coconut or Vanilla Ice Cream Refreshing Orange or Pineapple Sherbert DAY 5 Featured Region: Lazio Main City: Roma SUGGESTED REGIONAL MENU Calamari Fritti con purea di pomodori secchi piccanti Fried Calamari with Spicy Sun Dried Tomato Dressing Consomme Stracciatella Chicken Consomme with Shredded Egg Bucatini all’amatriciana Bucatini with Onion, Bacon, Chilli and Tomato Carre d’agnello in crosta di erbe con salsa dolce all’aglio Roast Rack of Lamb with Herbed Crust and Sweet Garlic Sauce Zuppa Inglese Alternative Menu (NOT regional to the region of Lombardia) APPETIZERS Tuscan Style Canapes Bresaola Air Cured Beef with Tomato, Lettuce and Parmesan Cheese SOUPS Brown Lentil and Spinach Chilled Cream of Strawberry SALADS Tossed Crisp Greens, Red Leaf Lettuce topped with shoestring potatoes and fried onions Iceberg Lettuce with Ripe Tomatoes Hard-Boiled Eggs and Olives PASTA DISHES Rigatoni al ragu di carne e zucca Rigatoni with a Meat Ragout Sauteed with Pumkin ENTREES Baked Link Cod topped with Tomato, Capers and Black Olives Ossabuco alla Milanese con Gremolata A traditional Italian dish of Veal Shanks cooked in an aromatic Tomato Sauce, with Orange Zest served with saffron rice Fillet Mignon grilled to your preference offered with a green peppercorn sauce VEGETARIAN Vegetable Lasagne Traditional Pasta garnished with a layer of Ricotta Cheese, Tomato and Fresh Vegetables DESSERT Tiramisu Meringata all’italiana No sugar added Apple Strudel Chocolate Chips, Coffe or Vanilla Ice Cream No Sugar Added Ice Cream Refreshing Raspberry or Pineapple Sherbert DAY 6 FAREWELL GALA DINNER Cocktail di gamberi Shrimp cocktail Prosciutto di Parma con perle di melone Prosciutto Ham with Melon pearls ***** Crema di pomodoro rustica Rustic Tomato Soup Consomme die anatra Duck Consomme Beijing Crema fredda di albicoche al miele Chilled Apricot and Honey Cream ***** Risotto royale con polpa di granchio e champagne Risotto Royal with Crab Meat and Champagne Tagliolini alla Bolognese con funghi porcini Tagliolini with a Bolognese Sauce and Porcini Mushrooms ***** Filetto di dentice Broiled filet of Red Snapper placed on a Bed of Julienne of Yellow Squash, Zucchini and Sauteed Tomatoes with Lemon, Garlic and Parsley Quaglie farcite servite con salsa al Lambrusco Roasted Tender Quails partially boned and stuffed with a Savory Country Filling, served with a Lambrusco Wine Sauce Coda die aragosta al forno Broiled Caribbean Lobster Tail flavored with a delicate Tarragon Sauce and Shallot Butter Costata di manzo Prime Rib of Beef presented with baked Idaho Potato, Natural Juices and Creamy Horseradish Sauce Polenta con vegetali all’aglio Polenta with garlicky greens, spinach leafs, onions and sliced mushrooms ***** Insalata Elegante Tossed Crunchy Romaine Lettuce, Radicchio with Cesar Dressing and Cherry Tomatoes Insalata del giorno Crisp Heart of Lettuce with Cucumber, Red Bell Peppers, Italian Parsley and shaved Parmesan DAY 7 Featured Region: Campania Main City: Napoli SUGGESTED REGIONAL MENU Caprese Tomato and Mozzarella Doppio brood di pollo con verdurine julienne e erba cipollina Double Chicken Consomme with chives and Vegetables Julienne Agnolotti al ragu di vitello with Veal Ragout and Double Cream sauce King Clip in acqua pazza Prepared in a traditional way, King Clip in a light tomato and wine sauce, served with Garlic Crostini Baba al rum Rhum Baba Alternative Menu (NOT regional to the region of Lombardia) APPETIZERS Bruschetta all’Italiana Italian Style Bruschetta Carpaccio di tonno Finely sliced tuna with fresh bouquet of spicy Chinese Relish SOUPS Minestrone scented with Basil Chilled Vichyssoise SALADS Seasonal Tender Leaves tossed with Cucumber, Carrot, Bell Peppers and Radishes Hearts of Palm and Sliced Tomato on a bed of Crisp Lettuce PASTA DISHES Rigatoni with Tomato Sauce, Black Olives and Capers ENTREES Chicken alla diavola Grilled Chicken with Devilled Sauce Pork Piccata in Marsala Sauce accompanied by a selection of Fresh Garden Vegetables Beef Medallions with grilled Eggplant, Mushrooms and a Roasted Garlic and Thyme Sauce VEGETARIAN Veggie Pizza Margharita Made with fresh Tomato Sauce, Mozzarella and Basil DESSERT Tarta Foresta Nera Black Forest Cake Baba al rum Rhum Baba Chocolate Mille-Feuilles with fruit sauce No Sugar added Poached Pear in Red Wine Pistachio, Coffee or Chocolate Chip Ice Cream No Sugar Added Ice Cream Refreshing Lime or Pineapple Sherbert Link to comment Share on other sites More sharing options...
JoeandSheryl Posted February 7, 2006 Author #3 Share Posted February 7, 2006 Hi Elaine515 That was great help !!!!!!!!!!!!!! We really appreciate it. Thanks Again Joe and Sheryl Link to comment Share on other sites More sharing options...
zippimom Posted February 11, 2006 #4 Share Posted February 11, 2006 Sounds great I can't wait Link to comment Share on other sites More sharing options...
rogerashley Posted February 21, 2006 #5 Share Posted February 21, 2006 I can hear myself getting fat just reading the menu. Yum~ I can't wait Link to comment Share on other sites More sharing options...
kchesneylover Posted February 21, 2006 #6 Share Posted February 21, 2006 Thanks!! Link to comment Share on other sites More sharing options...
TravelGuy2 Posted February 22, 2006 #7 Share Posted February 22, 2006 This is the menu that we had when we cruised the Costa Magica in January. How can anyone say that they couldn't find anything to their liking with these many selections?? Each night there were always six courses for a total of perhaps 20 different items. I learned early on in my cruising history that I could not eat a six course meal so I would order three to four items and would stop eating when half done with the pasta, soup, and/or salad course. I would almost finish the entree and the desert was always polished off although I would often order ice cream in lieu of some of the heavier items. Even in doing this, I was usually stuffed when I walked away from the table. Almost all of the items I had were good although very few, if any, struck me as being outstanding. This to me is no different than eating out in a restaurant. The quality of food here on land is not much to write home about either. I really had not had a good meal since I left Belgium back in 2002! I read alot of comments that the "Italian" food on board is not like "Olive Garden"...I should hope not!!! I lived in Italy for almost two years and I can tell you that the Italian do wonderful things with Pasta and Pizza. Their salads (insulata) ain't worth a squat and alot of their meat dishes aren't what I think as great. Their deserts, other than gelato, are okay but you really have to leave the deserts to the French and Belgians. Overall, I think the Costa menus are indicative of Italian cruisine, with some good aspects and some not so good aspects. Just remember, never skip the pasta or the rosoto, and the soups...they are usually excellent. I rarely order a salad on a Costa cruise. The antipastas are usually good also. Link to comment Share on other sites More sharing options...
CeleBrat Posted February 23, 2006 #8 Share Posted February 23, 2006 Mmmmm....good menu. Is the menu the same on the Mediterranea? Thanks!--CeleBrat Link to comment Share on other sites More sharing options...
fotoguy Posted February 24, 2006 #9 Share Posted February 24, 2006 What night is lobster night? I live for lobster and don't want to book the specialty restaurant the night they serve lobster. Link to comment Share on other sites More sharing options...
veromom Posted February 24, 2006 #10 Share Posted February 24, 2006 Yes - what night is Lobster Night???? :p Link to comment Share on other sites More sharing options...
TravelGuy2 Posted February 24, 2006 #11 Share Posted February 24, 2006 As I recall, lobster was served on the second formal night. Two of our table mates ordered a second serving and received it without any complaints. Overall, I thought the lobster was very good! Link to comment Share on other sites More sharing options...
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