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Check Out Menus for Epcot International Flower & Garden Opening March 1 at Walt Disney World Resort

With two new Outdoor Kitchens and delectable eats all around World Showcase Promenade, the Epcot International Flower & Garden Festival highlights amazing gardens and topiaries, but tasty food and drink are a big part of the fun.

The 90-day festival from March 1-May 29 connects food to its roots with gardens at each Outdoor Kitchen that grow examples of the produce that’s being served. New kitchens this year are Northern Bloom and The Berry Basket, joining 13 returning Outdoor Kitchens.

Check out the food menus – it’s impossible to try everything in one visit, may need to visit the festival more than once! Each Outdoor Kitchen also include beverages to pair with the dishes. And there are vegetarian and gluten-friendly options along the way (we’ve noted below).

The festival, including all gardening programs, exhibits, concerts, special appearances and more, is included in regular Epcot admission. For more information visit Be sure to share your favorite dishes using the hashtag, #FreshEpcot.

Warm Wild Berry Buckle with Pepper Berry Sorbet


  • Lamb Chop with Quinoa Salad and Blackberry Gastrique
  • Field Greens with Fresh Strawberries, Blue Cheese, Strawberry Vinaigrette and Spiced Pecans (vegetarian)
  • Warm Wild Berry Buckle with Pepper Berry Sorbet (vegetarian)

Seared Scallops with French Green Beans, Butter Potatoes, Brown Butter Vinaigrette and Apple-wood Smoked Bacon


  • Seared Scallops with French Green Beans, Butter Potatoes, Brown Butter Vinaigrette and Apple-wood Smoked Bacon (gluten-friendly)
  • Beef Tenderloin Tips, Mushroom Bordelaise Sauce, Whipped Potatoes with Garden Vegetables
  • Nanaimo Bar Trifle


  • Spicy Hot Dog with Pineapple Chutney and Plantain Chips
  • Pineapple Soft-Serve (vegetarian)


  • Tarte à l’Onion Alsacienne: Alsatian Onion Tart with Sautéed Onions, Fresh Thyme and Rosemary on a Flaky
  • Puff Pastry Crust (vegetarian)
  • Poulet aux Écrevisses, Riz Pilaf: Baked Chicken with Crawfish served with Rice Pilaf
  • Macaron Chocolat Framboise: Large Raspberry Macaron with Chocolate Fudge and Raspberry Jam (gluten-friendly)

Potato Pancakes with House Made Apple Sauce


  • Potato Pancakes with House Made Apple Sauce (vegetarian)
  • Potato Pancake with Caramelized Ham, Onions and Herb Sour Cream
  • Currywurst with Paprika Chips (gluten-friendly)
  • Roasted Bratwurst with Curry Ketchup and Paprika-spiced Chips
  • Warm Cheese Strudel with Mixed Berries


  • Merguez “Hot Dog” Sausage: Spicy Beef and Lamb with Sautéed Onions and Green Peppers
  • Home-Made Falafel with Pickled Beet and Turnip, Tomato Salad and Tahini Sauce
  • Baklava (vegetarian)


  • Frushi: Fresh Pineapple, Strawberry and Melon rolled with Raspberry Coconut Rice,
    sprinkled with Toasted Coconut and Whipped Cream on the side (vegetarian)
  • Ahi Tuna Poke Sesame Ginger
  • Beef Teriyaki Udon: Thin-sliced Beef, Onions and Noodles tossed on the grill with Soy and Ginger

Pulled Pig Slider with Coleslaw

THE SMOKEHOUSE: Barbecue and Brews:

  • Pulled Pig Slider with Coleslaw
  • Smoked Pork Ribs with Black Bean and Corn Salad (gluten-friendly)
  • Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños
  • Warm Chocolate Cake with Bourbon-Salted Caramel Sauce and Spiced Pecans (vegetarian)


  • Antipasto Misto: Cerignola Olives, Sweet Soppressata and Salami, Ovolini, Mozzarella, Sweet Roasted Peppers, Ciabatta Bread
  • Meatball Parmigiana: Hand-made Beef and Veal Meatballs, Tomato Sauce, Mozzarella, Parmigiana, Fresh Basil
  • Strawberry Tiramisu: Ladyfingers, Mascarpone Cream and Marinated Strawberries topped with Strawberry Sauce


  • Carne Asada with Black Bean Cake and Cilantro Lime Sour Cream
  • Shrimp and Stone-ground Grits with Andouille Sausage, Sweet Corn, Tomatoes and Cilantro (gluten-friendly)
  • Florida Larder Board: Orlando-made Ricotta Cheese, Cahaba Farms Micro Onions, Extra Virgin Olive Oil and Balsamic, Country Pâté and House-made Pickles
  • Key Lime Tart with Toasted Meringue


  • Spicy Chicken Lettuce Wrap
  • Beijing-Style Candied Strawberries (vegetarian)
  • Vegetable Spring Rolls (vegetarian)


  • Chile Relleno de Picadillo: Battered Poblano Pepper filled with Ground Beef covered with Tomato Sauce and garnished with Queso Fresco and Toasted Almonds
  • Brocheta de Pollo con Salsa Morita: Grilled Chicken with Red and Green Bell Pepper served with Salsa Chile Morita and garnished with Micro-cilantro and Edible Flowers
  • Tres Leches: Vanilla Sponge Cake, Cajeta, Condensed Milk and Evaporated Milk and garnished with Orange Zest


  • Watermelon Salad with Pickled Onions, B&W Gourmet Farms Baby Arugula, Feta and Balsamic Reduction (gluten-friendly and vegetarian)
  • Seared Pork Tenderloin with Mushroom Ragoût, Spring Vegetables and Fingerling Potatoes
  • Crabless Cake with Crispy Vegetable Slaw, Lemon Vinaigrette and Old Bay Remoulade (vegetarian)


  • Pear Cider-brined Shredded Corned Beef with Braised Cabbage and Pears and Branston Dressing
  • House-made Potato and Cheddar Cheese Biscuit with Smoked Salmon Tartare
  • Freshly Baked Lemon Scone with Crème Fraîche and Mixed Berries (vegetarian and gluten-friendly)


  • Jamaican-braised Beef with Pigeon Pea Rice and Micro Cilantro
  • Sugar Cane Shrimp Skewer with Steamed Rice and Coconut Lime Sauce
  • Caribbean Conch Salad with Avocado, Mango and Onions
  • FlanCocho: Vanilla Caramel Custard with Chocolate Coffee Cake (vegetarian)


  • I absolutely loved that vegan crabless cake from Urban Farm Eats!! Is there any way to get that recipe?

  • Thank you for the Vegetarian options. Now if you could do something about the prices 🙁

  • Need more Vegan options, I feel slightly left out with no real food options for myself.

  • I realize it’s difficult to provide something to satisfy all of the different dietary restrictions folks have nowadays – my daughter is dairy-free, soy-free, and gluten-free. And I must avoid sugar and many proteins [eggs, chicken, and beef]. But I, too, would like to see more vegetarian dishes. How about some great Indian cuisine? Their vegetable curries are SO delicious! Or how about some chilled fruit soups?

  • I have to agree that it’s disappointing that there are so few vegetarian non-dessert items. The Flower & Garden Festival is a celebration of plants — why are so few plants being celebrated in these menus? This festival should be an opportunity to demonstrate how delicious plants can be. Instead, they’re playing second-fiddle. It seems like there are more interesting vegetarian options during Food & Wine, which we attend every year. Your token meat-free option is a “crabless” crabcake? With all of the amazing vegan and vegetarian meat analogs available now, why not use them in at least a few more dishes?

  • “Spicy Hot Dog with Pineapple Chutney”

    Please don’t ever take this away, it’s the best hot dog in the world!

  • It was a very nice article! I love the picture of the scallops dish. I felt the need to say something positive!

  • Is there any chance of getting a peanut/tree nut free notation on the applicable items? We have some adventurous eaters in our group that also happen to have peanut allergies. This would save us a lot of time. Otherwise you have to ask at every kiosk and they have to call the chef.

  • I must agree with Barbara’s comment…why are the majority of vegetarian/vegan options desserts? Seems like little effort is made in trying to create unique dishes for the vegetarian/vegan guests. Perhaps, oh I don’t know, a vegetarian/vegan kiosks would help shed some light for guests on how delicious a veggie diet can be. After all, the Flower and Garden Fest is all about harmonious living with nature.

  • Disappointed to see a few old favorites, that are classic cuisine at each Epcot pavilion, are no longer offered. For example, what happened to the Duck Confeit at Fleur de Lys? It’s been a staple for as long as we can remember ?

  • Does anyone know if any of these offerings are available with the dining plan?

  • Not sure what they mean but “gluten friendly” is being more widely used now since the fda guidelines for gluten free for restaurants are difficult to legally pass (every individual dish would have to be tested to guarantee legal safety). As such when most places say gluten friendly it means they don’t knowing cross contaminate but they are also don’t undergo extra certification training. I know currently the NFCA’s recommendation for those with Celiac is to pass on gluten friendly items & the fda may be reworking some of the guidelines as they pertain to restaurants to aid them in compliance while keeping customers safe.

  • I see that the Baklava is indicated as vegan but Baklava is typically made with honey. Can you clarify that this does not contain honey?

    • Hi Jessica, my apologies the Baklava was accidentally mislabeled, it is vegetarian.

  • I would sure like to see more savory vegetarian and vegan items, only so many sugary things a health conscious person can eat!

  • Hi Pam! Would you please clarify the difference between “gluten friendly” and “gluten free”? It might be helpful to those of us with Celiac disease or gluten sensitivities. Thank you!

    • Hi Bianca, “gluten-friendly” is how items safe for people with gluten sensitivities are referred to at Disney Parks. We still encourage our guests to let the cast member know of any food allergies or sensitivities when ordering.

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