Me too. My favorite restaurant on the Dream/Fantasy. But I am an oddball. I loved Parrot Cay as well which was generally disliked (it’s now Tiana’s).
Did you ever get to experience Carioca’s? Short-lived, replaced Parrot Cay on the Magic. I still long for “
Cuban Salad – With Watercress, Avocado, Pineapple, Toasted Cuban Bread, and a Cider Vinegar Dressing.” (edit: it lasted from 2013-2018. I just didn’t cruise enough in the Magic then!)
The atmosphere was colorful, festive, but not gaudy. They had a good thing, but it was based on an old, not well-known set of characters. Maybe there was something culturally offensive?
While I am at it, here’s the menu for those who like to reminisce.
Appetizers
Peruvian Causa – Yellow, Blue, and White Potato with Cucumber and an Olive-Tomato Salsa and Huancaina Sauce
Deep Fried Lobster Croquetas – With a Banana-Lentil Salad and Creamed Horseradish
Empanadas Panzudas de Carne – Argentinean Beef Empanadas with Red Chimichurri
Ahi Tuna and Avocado Tower – With Red Pepper Wasabi, Chopped Patacones, and Caviar
Soups & Salads
Sancocho de Pollo – Spiced Chicken and Vegetable Soup
Sopa de Frijoles Negros Habanera – Havana-style Black Bean Soup with Olive Oil
Cuban Salad – With Watercress, Avocado, Pineapple, Toasted Cuban Bread, and a Cider Vinegar Dressing
Tiger Shrimp Ceviche and Palmitos Salad – With Cucumber, Cilantro, and a Tomato Citrus Dressing
Bread Service
Warm Banana Bread – With a Mango-Mint Mojo (Mango, Mint, and Lime Juice blended until smooth)
Main Course
Lobster, Shrimp, and Mahi Mahi Skewers – On Peruvian Quinoa Salad served with Dried Mango, Pineapple, and Toasted Coconut Salsa
Grilled Rum-marinated Swordfish – With Black Bean Muneta, Roasted Corn, and Boniato Fries
Grilled Orange and Lemon-marinated Flank Steak – With an Onion, Lime Salsa and Black Bean Rice
Slow-roasted Pork Belly – With Crushed Sweet Potato, Creamy Grits, and Collard Greens
Jose Carioca’s – Skewered and Grilled Brazilian Sausage, Adobo Chili, Crusted Lamb, and Tenderloin with Mexican Tomato Rice, Jumbo Shrimp, Chimichurri, and a Lime-Garlic Orange Mojo
Vegetarian
Peruvian Causa – Yellow, Blue, and White Potato with Cucumber and an Olive-Tomato Salsa and Huancaina Sauce
Sopa de Frijoles Negros Habanera – Havana-style Black Bean Soup with Olive Oil
Fried Plantain and Malanga Pancakes – With Creme Fraiche and Farofa
Small Corn Tortillas – With Veracruzan Refried Bean Dip, Green Tomatillo-Chile, and Salvadorian Pupusa Relish
Lighter Note Offerings
Chicken Criollo Salad – Roasted Cilantro Marinated Chicken Breast with Papaya, Mango, Iceberg, Curly Endive, Goats Cheese, Red Malanga Chips, and a Sherry Vinegar Dressing
Grilled Grain-fed Sirloin Steak
Slow Roasted Breast of Chicken
Oven Baked Filet of Salmon
The above three entrees are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato.
Desserts
Sweet Temptations – A trio of Torta de Chocolate, Strwaberry Cheesecake, and De la Costa Cream Cheese Flan
Coconut Tres Leches “Three Milk” Cake – Moist Coconut Cake soaked in three Milks, served with a Light Coconut Cream
Suspiro Alimenea – Baked Lemon Cream, topped with Port Wine Meringue and sprinkled with Cinnamon
De la Costa Cream Cheese Flan – With Caramel Bananas and Pedro Ximenez Reduction
Carioca’s Ice Cream Sundae – Dulce de Leche Ice Cream, Caramelized Apples, and Churros
No Sugar Added Desserts
Strawberry Cheesecake – With Whipped Cream and Fruit Coulis
Torta de Chocolate “Chocolate Cake” – Layered Cake with Apricot Puree
