For just about four more weeks, soft-shell crab fans will want to know that Chef Brian Piasecki has the delectable seafood on the menu at California Grill, serving them two interesting ways: in the sushi “Medusa Roll” with asparagus, spicy mayo and yuzu pepper sauce; and as little sliders on housemade brioche with a side of Florida peach ketchup. Order them both and it’s a delicious, indulgent dinner.
It’s been 16 years this month since California Grill debuted on May 15, 1995, high atop Disney’s Contemporary Resort, opening a new chapter in Walt Disney World Resort dining. Our server Steven has been there since Day 1, he told us, and still enjoys hearing diners rave about the cuisine.
If soft-shell crab isn’t your favorite, you may want to try Chef Piasecki’s crispy Asian rock shrimp salad with Florida citrus and a kicky dressing with soy and wasabi cream. Or the heirloom Florida melon salad with baby arugula, prosciutto di Parma and vanilla vinaigrette. Carnivores not counting calories will like the rotisserie-roasted barbecued chicken flatbread with Peppadew barbecue sauce, Zellwood sweet corn salsa and smoked cheddar. Warning: Chef Piasecki changes his menu often, so these springtime eats may not be on the summer menu.
Springtime entrées include a cast iron-seared veal tenderloin with tiny potatoes and fiddlehead ferns with a morel-spring veggie vinaigrette; artichoke and cheese raviolis; and petite chicken with pickled ramps, wild mushrooms, Zellwood corn, bacon, favas and pommes frites with a sherry jus. No worries, the classics are still on the menu if you want – grilled pork tenderloin with goat cheese polenta and oak-fired filet of beef with mascarpone potatoes are there.