The appetizers brought a taste of the islands: barbecue shrimp and grits, chicken wings, braised beef and pepper jack cheese empanada. Of course, I had to try Chef Scott’s favorite dish on the menu—pan-seared crab cakes. The mango mayo is one of his personal recipes.
The entrees I sampled were like a tropical getaway: Caribbean-spiced pork, osso buco, island pasta with shrimp, garlic-lime-seared chicken breast, today’s sustainable fish, and the char-crusted 10-oz New York strip. The outer crust of the New York strip seals in the juices and enhances the flavor with the chimmichurri sauce and smoked Gouda macaroni and cheese.
By now, you’re probably aware that I have quite the sweet tooth, so it should be no surprise to learn that I had to sample every dessert on the menu. The decadent Shutters chocolate cake served with a rich chocolate pate, the vanilla cheesecake topped with a banana brûlée, the tres leches cake topped with toasted coconut, and my favorite—the warm cinnamon white chocolate bread pudding.
For reservations, visit DisneyWorld.com/dine, or call 407-WDW-DINE.