Café Calypso - Fine Dining at Tortuga Island

Calypso Cruises sumptuous cuisine has been praised as a "traveling feast." Reviews have been featured in many publications including Gourmet Magazine. M. Malaiseau, head chef of Chicago's Ritz-Carlton Hotel, sent his chef's hat to Calypso Cruises in tribute to the excellent food.



  • Calypso menu
  • Punta Coral menu

Costa Rican Typical Breakfast (Served in Puntarenas)

    Eggs,
    Gallo Pinto,
    Costa Rican Sausage,
    Carmalized Plantains,
    Assorted Fruits,
    Rich Costa Rican Coffee,
    Fruit Juices.

On Board Manta Raya:

    Freshly brewed hot Costa Rican Coffee,
    Selection of fresh tropical fruits,
    Ice cold fruit juice and sodas.

Lunch on Tortuga Island:

    Appetizer: Calypso Cruises CEVICHE winnner of international prize.
    Salad Bar: Italian mixed green salad with vinaigrette,
    Creamy pasta primavera salads,
    Refreshing cucumber dill and sour cream salad.
    Main Course: Grilled breast of chicken served with a delightful tropical sauce with freshly grated coconut,
    Steamed rice and Julienne vegetables,
    Garlic bread,
    Ice cold glass of white wine.
    Dessert: Very Lemon cake topped with whipped cream,
    Hot Costa Rican coffee.

Costa Rican Typical Breakfast (Served in Puntarenas)

  • Eggs,
  • Gallo Pinto,
  • Platinos,
  • Assorted fruits,
  • Rich Costa Rican Coffee,
  • Fruit Juices.

On Board Manta Raya:

  • Freshly brewed hot Costa Rican Coffee,
  • Selection of fresh tropical fruits,
  • Ice cold fruit juice and sodas.

Lunch served at Punta Coral:

    Appetizer:
  • Calypso Cruises famous prize winning ceviche served at the giant thatched "Mango Bar".
    Salad Bar:
  • Italian mixed green salad with fresh tomatoes, cucumbers and vinagrette dressing
    Main Course: Grilled Mahi Mahi served with a mouthwatering cream sauce with fresh sautéed mushrooms and topped with toasted macadamia nuts,
    Steamed rice,
    Julienne Vegetables,
    Toasted Plantain Strips.
    Dessert: "To Die For" baked chocolate fudge with shredded coconut topped with freshly whipped real cream,
    Hot Costa Rican Coffee made and served individually at your table.

Calypso Cruises CEVICHE winnner of international prize

Ceviche is a spicy, pungent dish that is widely served in South America as an appetizer or a first course. It is also popular in Japan. Cecelia Reid won second prize in the appetizer category for her recipe, which calls for marinated pieces of raw fish in lemon juice, lime juice and orange juice.
The acid content of the juice "cooks" the fish.

    CALYPSO'S FAMOUS CEVICHE RECIPE:

    1 pound of fresh Dorado (or other firm white fish),
    1 ½ cups of chopped onion,
    ½ cup chopped green bell pepper,
    ½ cup chopped red bell pepper,
    ½ cup chopped celery,
    1 handful cilantro chopped- stems removed,
    ½ to 1 tsp salt,
    1 small clove garlic chopped fine,
    1 cup lemon juice,
    1 cup lime juice,
    ½ cup orange juice,
    Ginger Ale.

Preparationr:

Cut the fish into bite size cubes, thumb nail size – try and cut all the same size. Cut the onion, bell pepper and celery into tiny pieces, trying to make them all the same size for better presentation- it is better to cut with a knife than use a food processor.
Chop the cilantro and add to above.

Important:

Mix all dry ingredients in bowl. In another bowl place the lemon and lime juice and orange juice. Add salt – little by little and taste after each addition. Juices should taste tart but not bitter. If too bitter or too lemony add the ginger ale until you have a mixture that has a good lemony taste. You may add more salt if needed. After you have the juice tasting exactly right, pour over the fish (juices need to cover the fish) and let sit for at least 4 hours in the refrigerator without touching it or stirring. (Stirring or mixing fish after the juice has been added will break down the fish and make the juices cloudy).

Note:

Lemons and limes differ in flavor depending where you live. I make a mixture using more lemons than limes.

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