sun2star Posted December 8, 2009 #1 Share Posted December 8, 2009 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!!!!!!!!!! Link to comment Share on other sites More sharing options...
Cruise4Andy Posted December 10, 2009 #2 Share Posted December 10, 2009 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: Link to comment Share on other sites More sharing options...
blindbandit Posted December 10, 2009 #3 Share Posted December 10, 2009 Wow...thanks for all the info. We are sailing Fortuna 1/24/10. Looking forward to someone else planning and cooking!:) Link to comment Share on other sites More sharing options...
clivep Posted December 10, 2009 #4 Share Posted December 10, 2009 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. Link to comment Share on other sites More sharing options...
Cruise4Andy Posted December 11, 2009 #5 Share Posted December 11, 2009 And don't worry, I will post the updated 2009/2010 "Caribbean" menus as soon as we come back from the Fortuna. ;) Link to comment Share on other sites More sharing options...
peabody99 Posted December 11, 2009 #6 Share Posted December 11, 2009 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. Link to comment Share on other sites More sharing options...
clivep Posted December 11, 2009 #7 Share Posted December 11, 2009 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. Link to comment Share on other sites More sharing options...
sun2star Posted December 12, 2009 Author #8 Share Posted December 12, 2009 Thanks for all of the detailed information, it made me feel more confident about my upcoming cruise. Thanks!!!!!!!!!! Link to comment Share on other sites More sharing options...
Cruise4Andy Posted December 13, 2009 #9 Share Posted December 13, 2009 Just simply sit down, let yourself pamper and enjoy the ride!!! :D Link to comment Share on other sites More sharing options...
sjn911 Posted December 15, 2009 #10 Share Posted December 15, 2009 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. Link to comment Share on other sites More sharing options...
sjn911 Posted December 15, 2009 #11 Share Posted December 15, 2009 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 Link to comment Share on other sites More sharing options...
clivep Posted December 16, 2009 #12 Share Posted December 16, 2009 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. Link to comment Share on other sites More sharing options...
peabody99 Posted December 16, 2009 #13 Share Posted December 16, 2009 ^ 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) Link to comment Share on other sites More sharing options...
clivep Posted December 16, 2009 #14 Share Posted December 16, 2009 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. Link to comment Share on other sites More sharing options...
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