Foodies, rejoice and check out these delectable new tastes on Walt Disney World signature menus. Then tell us what Disney dish you’ve tasted lately that’s worth sharing.
In the Magic Kingdom, Cinderella’s Royal Table has added a lunch Niçoise Salad with seared tuna, haricot verts, olives, tomatoes, baby greens and classic vinaigrette. For dinner, an indulgent whole-fried Cornish hen with castle-made mac ‘n cheese and broccolini is getting rave reviews.
Cítricos at Disney’s Grand Floridian Resort & Spa is featuring a simply delicious taste of spring with a pear and endive salad tossed with pear emulsion, pistachio brittle, Robiola Bosina cheese and fresh strawberries.
Also at the Grand, Narcoossee’s offers a whole snapper with basmati rice, charred green beans and soy-lime vinaigrette. If you remember this from the menu, it’s run before as a special, but is so popular it’s now a seasonal staple.
Jumping over to Yachtsman Steakhouse at Disney’s Yacht Club Resort, we had a hard time choosing between the house-made charcuterie with smoked duck sausage, venison, veal sweetbread terrine and steak tartare and the butter-poached lobster with vanilla-whipped parsnips and a tart green apple emulsion. That lobster is cooked sous vide (French for “under vacuum”), which keeps it deliciously tender.
Across the water at Disney’s BoardWalk, Flying Fish Cafe keeps it local and sustainable with Floribbean wild-caught shrimp cocktail with Vero Beach red watercress, spiced heirloom radishes and palm hearts with a horseradish and piquillo-pepper-laced cocktail sauce.
At California Grill at Disney’s Contemporary Resort, it’s all about spring veggies – spring onions on the flatbreads and in soups, English peas, artichokes in the ravioli, Delta asparagus with the beef filet, Florida peaches to “lacquer” the buttery pork belly served with a white bean puree – or have your peaches for dessert with crepes and peach sorbet. Yum.
Artist Point at Disney’s Wilderness Lodge Resort takes the prize for sweet endings with its “Chocolate Indulgence” – Valhrona chocolate ganache with salted chocolate ice cream, Amarena cherries and chocolate “pop rocks.” Eat dessert first, we say!