Royal Red Shrimp, Crab, Snow Peas, Young Carrots, Chive Crème Fraîche, Mustard-Chive Oil
Tofu, Avocado, Radish, Carrot, Cucumber-Seaweed Salad, Asian Chile Crema, Piquant Asian Ketchup
Fig-Almond Torta, Honeycomb, Raisins on the Vine, Cherry-Lychee-Rhubarb Compote
This is Cowgirl Creamery's signature cheese from Point Reyes, California. It is a smooth, creamy, elegant and triple-cream cheese. It is made with tasty organic milk from the Straus Family Dairy. MT TAM is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms
This deliciously nutty cheese gets its robust flavor from a hand-applied rub of French Superior Lavender buds and a Turkish grind of "Beehive Blend" coffee from the Colorado Legacy Coffee Company. The rub imparts rich butterscotch and caramel flavors, which manage to find their way to the center. Aging on Utah Blue Spruce aging racks in humidity-controlled caves allows the textures and flavors to develop to perfection
Born to be mild, this sheep’s milk cheese is buttery in color and flavor with a long, complex finish. The texture is smooth and soft-firm, making Lamb Chopper™ an enchanting table or cooking cheese. The wheel is finished in natural wax and is made in Europe exclusively for Cypress Grove Chèvre
Rogue Creamery's "Oregon Blue" is the first blue cheese recipe made on the West Coast, and it is only fitting that this classic recipe become the first blue cheese ever smoked. The result is magic! "Oregon Blue" is a classic, Roquefort-style blue cheese that is cold smoked 16 hours with Oregon Hazelnut shells. The smoking process releases a sweet, creamy, smoky flavor that balances both the sharp blue flavor and sweet, creamy taste of the 100% natural, full-cream, sustainable milk from Bonanza View Dairy. Oregon's Rogue Creamery scored the coveted Best New Product in the World Award at the National Association for the Specialty Food Trade (NASFT) Food Show in New York (2005) and best product line (2006). Smokey Blue was also the winner of the of the Innovation Award - (2006 SIAL Paris, France)
Wild Rice, Brentwood Corn, Epcot Peppers, Snow Peas, Eggplant, Sea Lettuce, Black Garlic-Fennel-Truffle Butter Emulsion
Warm Herb-laced Tiny Potato, Bacon and Spring Onion Salad, Smoked Honshimeji Mushrooms, Bing Cherries, Pomegranate-Cherry-Port Wine Gastrique
Antebellum Grits-Brentwood Corn Pudding, Tomato-Bacon Marmalade
Artichoke, Taggiasca Olive Ratatouille, Basil, Pecorino, Mascarpone Risotto di Carnaroli, crispy Capers
Wild Oceans Royal Red Shrimp, Calamari, New Smyrna Clams, Cape Bay Scallops, Young Heirloom Squash, Sea Beans, Tiny Tomatoes, Aged Brandy-laced Lobster Roe Crema
Slow-churned Vanilla Bean Gelato, Medley of Fresh Berries, Crispy White Chocolate-Pearl Crunch, Chocolate Cigarillos, Berries Coulis, and Crème Chantilly
Pistachio-crust, Citrus-Bing Cherry Compote, and Chocolate Accents
Exotic Fruits-Lime Panna Cotta-laced Coconut-Almond Torta, Poached Pineapple, Ruby Red Grapefruit-Vodka Coulis
Menu items and prices are subject to change without notice.
* Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness.
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