Fortuna "Carribean" Menus

[sun2star]

I was wondering if anyone who will be going, or who has gone this season, on the Fortuna, to the Western Carribean, could post the dining room menus.

 

I am new to Costa, and my husband and I, along with my 6 and 13 year olds, are booked on the March 14 cruise out of FLL.

 

If anyone could help with that, I would be very grateful. I have serched for them but the ones I have found, tend to be years old.

 

Thanks!!!!!!!!!!

[Cruise4Andy]

Not from this season, but at least it'll give you an idea of what's being offered!

 

 

ALWAYS AVAILABLE

Insalata Caesar

Caesar Salad

 

Spaghetti

Spaghetti tossed with fresh tomato sauce and basil or Spaghetti tossed with Italian meat balls and fresh tomato basil sauce

Filetto di Salmone

Fillet of Salmon prepared as you like it: poached, broiled or grilled

 

Petto di Pollo

Chicken Breast, poached, broiled or grilled

 

Baked Potato

with a choice of butter, sour cream, bacon bits and chives

 

French Fried Potatoes and Fresh Steamed Vegetables are available at your request

 

Chocolate Delight “Costa”

A chocolate ganache over a rice flakes in white chocolate

 

New York Cheese Cake

served with strawberry sauce

BON VOYAGE DINNER

 

Appetizers

Cocktail di gamberi e carpaccio di polpo

Cocktail shrimp and octopus carpaccio dressed with extra virgin olive oil and lemon dressing

Calzoncello con friarielli e salsiccia

Oven baked pizza turnover filled with sausage, mozzarella and rapini

Papaia al liquore di cassis

Papaya cup sprinkled with cassis liquor

Soups

Crema di broccoli

Cream of broccoli with herbed croutons

Consomme di manzo

Beef consommé with celery, carrots and wild rice

Crema fredda di pesche e melone

Chilled cream soup of peach and cantaloupe melon

Salads

 

Insalata mista

Baby spinach salad served with roasted turkey stripes, toasted pinenuts and goat cheese bruschetta

Insalata del giorno

Romaineand bibb lettuce, tossed with daikon and bell peppers

Pasta

Fettucine alla buzara

Pasta tossed in a testy crustaceous sauce served with shrimp, tomato fillets and chives

Penne all’Arrabbiata

Penne pasta with garlic, tomato sauce and chili flakes

Entrees

Marlin alla griglia

Grilled Mahi-Mahi filled served with light Creole sauce, green asparagus tips, vichy carrots and steamed potatoes

Medaglioni di filetto di maiale alla sorrentina

Pork fillet medaillions “Sorrentina style” seared and topped with fresh tomato and mozzarella cheese, served with fluffy mashed potatoes, buttered snow peas and vichy carrots.

Costata di manzo al forno

Slowly roasted dry aged prime rib of beef served at your preference with its natural juice,

snow peas, broiled roma potatoes and Idaho baked potatoes

Pollo alla cacciatora

Chicken cacciatore stewed in a rich tomato, mushroom and vegetable julienne sauce, served with taglioline pasta, vichy carrots and sautéed mushrooms

Lasagna ai vegetali

Vegetable lasagna – traditional pasta garnished with a layer of ricotta cheese, tomato and fresh mozzarella

 

Insalata mista

Baby spinach salad served with roasted turkey stripes, toasted pinenuts and goat cheese bruschetta

Desserts

 

Chocolate soufflé served with orange sauce

 

Chocolate, ricotta cheese and candied fruits cake covered with pistachio marzipan

 

No sugar added baked apple crumble

 

Coconut sherbet with fresh fruit cocktail

 

Chocolate, vanilla or butter pecan ice cream

 

Lime or Pineapple sherbet

 

Cheese

 

Fruit

 

 

ITALIAN DINNER

 

Appetizers

 

Baccala mantecato alla vicentina

Creamy stew of Norwegian dry cod tossed with extra virgin olive oil and fresh cream, served with polenta

 

Prosciutto di Parma con perle di melone

Italian prosciutto with melon perls

Mozzarella e pomodoro alla caprese

Tomato and mozzarella

 

 

Soups

 

Pasta e fagioli alla veneta

Pasta and bean soup

 

Minestrone di verdure con riso allo Milanese

Vegetable soup with rice

 

Consomme freddo di manzo

Chilled beef consommé enhanced with marsala wine and tomato fillets

Salads

 

Insalata mista

Tossed baby leaf with bacon bits, copped hard boiled eggs, parmesan cheese and croutons

Insalata del giorno

Fresh sliced tomatoes and heart of lettuce with red onion rings

Pasta

 

Trafie “Portofino”

Pasta tossed with potatoes, string beans and pesto sauce

Ravioli di ricotta in salsa di funghi

Ricotta ravioli with mushroom sauce

 

 

Entrees

Medaglione di pesce spada al salmoriglio leggero

Grilled swordfish medallions served with light salmoriglio sauce, steamed potatoes, broccoli and roasted roma tomatoes

Vitello arrosta alla Toscana

Oven roasted veal rack served pink with chianti-rosemary sauce, roast new potatoes and sautéed spinach

Brasato al Barolo

Pot roast beef in red wine Barolo served with mashed potatoes, button mushrooms and stewed bell peppers

Petto di pollo ripieno “Costa”

Stuffed chicken breast “Costa” filled with truffed mushroom duxelle and served with a rich white wine sauce, mashed potatoes, yellow wax beans and carrot sticks

Melanzane alla parmigiana

Eggplant with parmesan cheese and tomato sauce

Insalata mista

Tossed baby leaf with bacon bits, chopped hard boiled eggs, parmesan cheese and croutons

Desserts

 

Tiramisu

 

Five deck carrot cake with vanilla sauce

 

No sugar added poached pear in red wine

 

Sultana and rhum, strawberry and vanilla ice cream

 

Watermelon or lemon sherbet

 

Cheese

 

Fruit

CARIBBEAN DINNER

 

Appetizers

 

Escargots buruignone

 

Vitello tonnato

Thin sliced veal with tuna sauce

Coppa di melone

Cantaloupe melon cocktail scented with port wine

 

 

Soups

 

Crema di asparagi

Cream of asparagus soup with turbot quenelles

 

Consomme di codadi bue con sherry

Clear oxtail soup with sherry

Crema fredda di fragile e banana

Chilled strawberry and banana cream soup

Salads

 

Insalata del giorno

Seasonal tender leaves tossed with Belgium endive and radicchio

Insalata mista

Grilled vegetable salad, zucchini, bell peppers, mushrooms and onions, grilled and marinated over a nest of bib lettuce

Pasta

 

Liguine alla scoglia

Linguini with seafood and a touch of fresh diced tomatoes

Casarecce al ragu di funghie zucca gialla

Pasta csarecce with a mushroom ragout and yellow pumpkin

Entrees

Filetto di tilapia alla piastra

Broiled fillet of Talapia offered with lemon, caper, tomato and parsley butter, stuffed artichoke bottom, spinach flan and steamed potatoes

Carre di agnello in crosta di mandorle

Roasted rack of spring lamb in an almond crust, served with braised red cabbage, roasted potatoes and pearl onions

 

Bistecca di manzo allo griglia

Grilled sirloin steak, served at your preference with herb butter, macare potatoes, corn on the cob, bacon string beans “mazzetti”

Taraona arrosto

Roasted free range of guinea flow served with smitane sauce, barley risotto, asparagus and cherry tomatoes

 

Torta di ricotta con formaggio taleggio

Ricotta and leek pie served with taleggio cheese cream sauce and vegetable ratatouille

 

Instalata mista

Grilled vegetable salad, zucchini, bell peppers, mushrooms and onions, grilled and marinated over a nest of bib lettuce

Desserts

Rhum baba

 

Crème brulee

With fresh raspberries

 

No sugar added apple strudel

 

Chocolate, coffee and vanilla ice cream

 

Kiwi or Pineapple Sherbet

 

Cheese

 

Fruit

 

WELCOME GALA DINNER

 

Appetizers

 

Frittelo di granchio

Crab cakes served with cognac and chives creamy sauce

 

Carpaccio di manzo all’olio di tartufo

Beef carpaccio with shave parmesan and white truffle dressing

 

Sinfonia di frutta tropicale

Tropical fruit medley enhanced with fine champagne

 

 

Soups

 

Crema di funghi

Creamy soup of forest mushrooms flavored with fresh tarragon

 

Zuppa di cipolla bianca con crostini di formaggio

White onion cream soup served with cheese croutons

 

Crema fredda di tamarindo con yogurt e aroma di limone

Chilled tamarind cream with yoghurt and lemon zest

 

 

Pasta

 

Manicotti alla Sorrentina

Manicotti filled with ricotta cheese, ham, parmesan and spinach, served with tomato sauce, basil and mozzarella

 

Risotto matecato al gorgonzola e noci

Cream risotto with gorgonzola cheese and walnuts

 

 

Entrees

 

Filetto di pesce dell’Altantico dorato con pepperoni rossi e gialli

Golden pan seared orange roughy fillet served with yellow and red sweet bell pepper sauce, broccoli florettes, carrot parisienne and steamed potatoes

 

Ossabuco alla Milanese con grmeolata d’erbe

A traditional Italian dish of veal shanks cooked in an aromatic tomato sauce, topped with finely chopped herbs and lemon zest served with saffron risotto

 

Combi****one di gamberi e filetto di manzo allo griglia

Surf and turf, combination of grilled beef medallions and jumbo prawn, served with roasted new potatoes, broccoli and carrot parisienne

 

Anatra all’arancia

Crispy roasted duckling complemented by the traditional orange sauce with “Berny” potatoes and wax yellow beans

 

Verdure saltate con tofu

Fried tofu n a stir fried vegetables with sweet and sour sauce

 

 

FAREWELL GALA DINNER

 

Appetizers

 

Cocktail di gamberi

Shrimp cocktail composition topped with cocktail sauce

 

Terrina d’anatra

Duck terrine served with orange compote and pan brioche

 

Barchetta di ananas e banana con cocco rosa

Pineapple boat and banana dressed with pink coconuts

 

 

Soups

 

Crema di aragosta

Lobster bisque flavored with fine champagne

 

Tortellini in brodo di cappone

Tortellini in a capon broth

 

Chilled Vichyssoise

 

 

Pasta

 

Risotto Royale

Risotto Royale with lobster meat and champagne

 

Cresplle ai funghi porcini e gruviera

Oven baked crepes filled with porcini mushrooms and swiss cheese fondue

 

 

Entrees

 

Filetto di tonno grigliato

Grilled tuna steak with crushed black pepper corn served with garlic red mashed potatoes, yellow squash and broccoli

 

Crancio d’Alaska

Alaska king crab legs steamed and served with steamed potatoes, asparagus and tarragon clear butter

 

Tagliata di manzo

Roasted tenderloin of dry aged beef served at your preference with gorgonzola cheese creamy demi glaze, caste roast potatoes and bouquette of premium vegetables

 

Fagiano Reale arrostito

Roasted “Royal Pheasant” served with foie gras jus, roasted potatoes and bacon string beans “mazzetti”

 

Strudel di verdure

Vegetable strudel of rice and vegetables wrapped in a crispy phyllo, served with a red bell pepper coulis

 

 

 

Hope this helps... I'm heading for the refrigerator now!!! :eek:

[blindbandit]

Wow...thanks for all the info. We are sailing Fortuna 1/24/10. Looking forward to someone else planning and cooking!:)

[clivep]

Great reply. We would have liked these menus so enjoy. As stated these menus are for the Caribbean and in Europe they are different. I am currently trying to upload photos (unsuccessfully) of the formal night menus from our recent Eastern Mediterranean Fortuna cruise. For the infomation of those cruising in Europe there was very little choice on the MDR menus. Most nights there was a choice of 3 appetizers, NO choice of soup (always hot - no cold soup option), 2 pasta, only 4 entree (one a vegetarian), NO choice of salad (very plain... only a choice in dressing). No always available options for appertizers or salad.

[Cruise4Andy]

And don't worry, I will post the updated 2009/2010 "Caribbean" menus as soon as we come back from the Fortuna. ;)

[peabody99]

I am currently trying to upload photos (unsuccessfully) of the formal night menus from our recent Eastern Mediterranean Fortuna cruise.

 

I hope it works out. thanks for taking the time to try and do this as I am very curious. It does not seem like the Euro menus are posted anywhere. Bummer they are so limited. Maybe I will even lose weight :) since I do not eat pasta.

[clivep]

I've given up trying to post to the CC picture gallery and the email address given turns out to be invalid. I've created an account on ucruiser.com and uploaded with no problem at all.

 

Click to enlarge the pictures.

 

1st formal night menu at http://www.ucruiser.com/gallery/view/id_2401/field_time/title_Formal-Night-menu-1/

 

2nd formal night menu at http://www.ucruiser.com/gallery/view/id_2402/field_time/title_Formal-Night-nenu-2/

 

Meal times at http://www.ucruiser.com/gallery/view/id_2403/field_time/title_Meal-times-27-11-09/

on formal nights the second sitting was 15 minutes later and some days the buffet opened for lunch 1 hour earlier.

[sun2star]

Thanks for all of the detailed information, it made me feel more confident about my upcoming cruise.

 

Thanks!!!!!!!!!!

[Cruise4Andy]

Just simply sit down, let yourself pamper and enjoy the ride!!! :D

[sjn911]

Dear Cruise4Andy,

 

I absolutely was thrilled to read your menus...it sort of leaves one speechless. Thanks for the effort...my cruise was so long ago with Costa but it looks just out of this world like I remember...Now I enjoyed 4 day Carnival Cruise food too...viva the variety and wow.

Thank you so much...I'm definitely going on Costa again...sjn911.

[sjn911]

Dear Clivep,

 

Thank you for your comments too. I'm sure things can vary with reigion and itinerary and ship. My 1992 cruise on Costa Riviera was Eastern Caribbean...I would say half

North American and half European, UK, Austrailian, and New Zealand people....speaking

very generally. sjn911

[clivep]

Dear Clivep,

 

Thank you for your comments too. I'm sure things can vary with reigion and itinerary and ship. My 1992 cruise on Costa Riviera was Eastern Caribbean...I would say half

North American and half European, UK, Austrailian, and New Zealand people....speaking

very generally. sjn911

 

Our first Costa cruise in 2001 was a Western Mediterranean one on the Riviera from Savona to the Canary Islands. We were booked for a similar itinerary the following year on the Costa Victoria but when embarking we were not told that they had engine problems and had to stay longer in Barcelona for repairs when they only partially fixed the problem... we then had the itinerary changed and only got down as far as Casablanca but we did get a 50% refund.

 

My review has just been published at http://www.cruisecritic.com/memberreviews/memberreview.cfm?EntryID=60555.

 

The majority of passengers were Italian and German with a smaller number of North American, UK, French and Spanish.

[peabody99]

^ clive. just read your review, thanks! it was very comprehensive. Although I am on a different ship (Pacifica), it is nice to get an idea of what is going on. I'm relieved that some of things I did not like about MSC are addressed. I really wish they would straiten out the meal situation-either offer a buffet dinner or more comprehensive room service (with no charge!). On a 7 night cruise, I usually like a couple relaxed nights out of the MDR, esp if I return late from port. And pizza is not an option!

 

Was the buffet offered on the night you were in port later? I am hoping that will be the case in Barcelona (in port till 7 I think)

[clivep]

Sorry, either Pizza or starve!:mad:

 

We sailed out of Venice at 6pm.

The welcome buffet was open later than usual... till 4.30.

Grill was open as usual... till 4.30.

MDR first sitting at 6.15 second at 8.30.

 

I believe you are sailing at 7.30 so the meal times may be dirrerent otherwise... IT'S PIZZA.