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Le Cellier Steakhouse Graduates to ‘Signature’ Dining Experience

Le Cellier Steakhouse, one of the most popular Epcot World Showcase restaurants, has a much-anticipated new chef and new dinner menu that debuts this week. The steakhouse concept remains (and the lunch menu isn’t changing), but wow, the dinner menu elevates this restaurant to the top tier of Disney dining.

Filet Mignon with Wild Mushroom Risotto and White Truffle Butter Sauce

“We’re now serving Canadian raised beef,” said Chef Al Youngman, who took over the helm after working with the Epcot International Food and Wine Festival. “Cattle is raised in all the Canadian provinces, and we’re very excited to showcase the great flavors to our guests.”

Roasted Duck Breast and Leg Confit with Cheddar Bread Pudding

Among starters are an artisan spicy chicken and chipotle sausage with roasted corn polenta, black and blue beef steak tartar, grilled jumbo asparagus gratinée with Hollandaise, and a lobster chopped salad. Never fear, the delectable Canadian Cheddar cheese soup stays.

Beef takes center stage for entrées with a filet mignon with wild mushroom risotto and white truffle butter sauce, grilled bone-in rib-eye and prime New York strip steak.

Seared 'Gooseberry' Cod with Braised Oxtail Ravioli, Shiitake Mushrooms, Bok Choy and Consommé

Roasted venison medallions with celery root mousseline, forest mushrooms and Brussels sprouts; roasted duck breast and leg confit with Cheddar bread pudding, and pork tenderloin with maple polenta and warm bacon vinaigrette are other savory selections. Fish fans can choose from seared “Gooseberry” cod with braised oxtail ravioli, shiitake mushrooms, bok choy and consommé, or Pacific King salmon with parsnip puree and braised greens. Vegetarians get a rich, creamy potato-leek and goat cheese quiche with truffle butter sauce. Wine pairings are suggested for each dish.

Sides include “poutine” fries (a classic Canadian rendition with Cheddar cheese and truffle salt), creamed spinach, truffle crushed potatoes, baked macaroni and cheese, maple-glazed carrots and sautéed mushrooms.

Trio of Chocolate: Mousse, Sorbet and Warm Chocolate Almond Cake

For sweet endings, maple crème brûlée stays on the menu. A crowd pleaser is the trio of chocolate: mousse, sorbet and warm chocolate almond cake. Seasonal sorbet, lemon cheesecake and a semi-frozen white wine sabayon with chilled fruit soup and a no-sugar-added chocolate mousse with fresh berries offer something for everyone.

For a savory ending, go with the interesting cheeses: a Woolrich goat Brie from Ontario, Canada, paired with honeycomb; Petit Agour French sheep’s milk cheese with apple-cranberry chutney, Smokey Oregon Blue paired with walnut brittle, and Bandage Wrapped Cheddar from California (aged 30 months) with pear jam.

Like a ribbon on a beautiful package, Le Cellier Steakhouse now wraps up the dining experience with eight varieties of hot tea; five dessert wines, including our favorite Inniskillin Vidal Icewine; three kinds of Port; chocolate martinis; Grand Marnier, Courvoisier VS…Le Cellier Steakhouse has, indeed, arrived.


  • two questions that i was thinking about here…(1) if there’s something that remains on the lunch menu, but can no longer be found on the dinner menu (like Cream Cheese Mashed Potatoes), will you not be able to order that for dinner? if so, my wife is going to be REAL upset! also, (2) will Tables in Wonderland still be accepted here for both lunch AND dinner?

  • The first time I made risotto, I followed the recipe given to me by the of Le Cellier. Glad it’s still on the menu. Not too excited about the Signature status however, but I don’t think the increase in price will keep anyone away.

    Darren W. – BestofWDW

  • Really excited about the new additions/revisions to the menu. I feel Disney really thought this one out by retaining old menu items for lunch and introducing a new upscale menu for dinner, thus appealing to a wide variety of guests. Look forward to trying the new dinner menu on our next visit (although I must admit I hope the new team is not quite as heavy handed with the salt as their predecessors). Keep up the great foodie changes in the parks.

  • Can’t wait to try them out in 3 weeks!

  • SIGH. We FINALLY got Le Cellier dinner reservations after YEARS of trying and now that we’re finally going there later this month, it looks like the prime rib and coffee rubbed steak that we were watered up for are gone. As is the chocolate moose dessert?

  • Hmmm… made reservations months ago and will be there in a week or so. Will the Chocolate “Moose” still be on the menu? My kids were really looking forward to that.

  • I hope the chocolate mousse is still available at dinner, the one that looks like a moose.

  • Looks like Le Cellier is off my list of favorites. I really like a comfortable steakhouse. At least there’s still the Captain’s Grill.

  • So excited that the lunch menu is the same! 1 TS!

  • I’ve heard that lunch will still be one DDP credit but dinner will be 2. Pretty sure dinner starts at 4pm.

  • Thank you for remembering the vegetarians. The quiche sounds delicious!!

  • It would be nice to see a fast/casual location added to Canada that would sell the soup and the chicken sausage with some nice cold Canadian beer!

  • You are making me Hungry! I think i should have lunch before I eat my computer screen. 🙂

  • Does this mean that the table credits for the DDP will also move up to 2 table credits or will it stay @ 1 credit? Regardless, can’t wait to go to LeCellier again!!!!! YUM!!!

    • 1 credit for lunch, 2 for dinner on the Disney Dining Plan

  • Well it certainly looks and sounds great!

  • The new prices and loss of some old favorites dont really make me want to try this right away. I will be sticking with my Lunch ADR for my trip in 2 weeks.

  • Yay Lunch Menu is staying the same!!!

  • I hope we can still get our fav cheddar cheese soup and pretzel bread!

    • Cheese soup remains on the menu!

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