Jump to content
Cruise Critic Community

Costa menus and daily papers anyone?

maui34

By maui34,
in Costa Cruises

Recommended Posts

maui34

maui34

Posted
Posted

I will be sailing March 2008 on the Fortuna. I am very excited as this will be the first time on a different cruiseline. I have cruised dozens of times but always RCI, or NCL. Does anyone have any recent menus or daily papers that could be posted? I did find on one old post with some menus, but they were for a Med. cruise and were several years old. Thanks for anyones help.:cool:

Link to comment
Share on other sites
Cruise4Andy

Cruise4Andy

Posted
Posted

I know I posted this before here, but here's our menu we had in '06 on the Magica (Eastern Caribbean).

 

Disclaimer: I am not responsible for any excessive hunger feelings, food cravings or watering mouth... ;-)

 

 

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

 

 

 

Okay... how many more days until sailing???? I CAN'T WAIT!!!

 

 

BON APETIT!

Link to comment
Share on other sites
njs

njs

Posted
Posted
I know I posted this before here, but here's our menu we had in '06 on the Magica (Eastern Caribbean).

 

Disclaimer: I am not responsible for any excessive hunger feelings, food cravings or watering mouth... ;-)

 

 

Okay... how many more days until sailing???? I CAN'T WAIT!!!

 

BON APETIT!

 

:D Now we can hardly wait - hard to stick to dieting when you read those meals eh

Link to comment
Share on other sites
Dolphin Girl

Dolphin Girl

Posted
Posted
Wait a month and I´ll be happy to help. The Fortuna will be sailing the caribbean fromn 18 th november. I´ll return home in december with the most recent impressions :)

 

 

Hi Kasi,

There are 6 of us booked on Fortuna in March and would love to read about your impressions of the ship, food, ports, etc. Are you doing the Eastern or Western itinerary? We are doing the Eastern. If you are doing the Eastern, I would love to see the daily papers. I don't know what Costa calls them. Wishing you a Bon Voyage, and eagerly waiting your reviews!!!

Link to comment
Share on other sites
retdon

retdon

Posted
Posted

Kasi1979, We are on the 12/30 Fortuna sailing and I an really anxious to hear how the Fortuna rates. Would you please be kind enough to let me know as soon as you are able to write a review..... Please post it to the Costa string with BIG capital letters. I know there are a lot of people with reservations waiting to hear from someone...... Thanks, Linda

Link to comment
Share on other sites
guardia40

guardia40

Posted
Posted
Wait a month and I´ll be happy to help. The Fortuna will be sailing the caribbean fromn 18 th november. I´ll return home in december with the most recent impressions :)

 

Hello everyone - we are sailing Costa Fortuna 2-3-08 with four couples - also looking forward to any reviews about this line. Very little info on boards. Especially interested in info on the XI drink package and spa and prices for massage. Look forward to reading your review. Happy sailing.

Link to comment
Share on other sites
  • 1 month later...

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Forum Jump
    • Categories
      • Welcome to Cruise Critic
      • New Cruisers
      • Cruise Lines “A – O”
      • Cruise Lines “P – Z”
      • River Cruising
      • ROLL CALLS
      • Cruise Critic News & Features
      • 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...