Gulf Shrimp, Bay Scallops, Lobster, Chicken Sausage, Chive Crème Fraîche
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
A triple-cream, washed-rind, fully-flavored cheese made from organic cow’s milk from the Straus Family Dairy. Aged six weeks and washed with a brine solution that promotes the growth of a bacteria that tints the rind a sunset red-orange. Red Hawk won Best of Show at the American Cheese Society’s Annual Conference in 2003
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
This semi-hard sheep's milk cheese from Sardinia has production which dates back to the 1700s. Translated as “Flower of Sardinia”, this cheese is handcrafted by the Sardinian herdsmen who raise a very special breed of ewe for this particular cheese. The cheese hangs above a fireplace where it picks up its smoky flavor from the burning Mediterranean shrubs. The cheese becomes harder and sharper with age. Traditionally of farmhouse production, techniques have changed little over the years. Fiore Sardo is nutty, a bit sharp and has great depth of flavor; it maintains its moistness although aged 8 months in cellars, which by law must be in Sardinia
Bayley Hazen Blue is a Jasper Hill Farm original, and is made from our high-quality whole raw milk. Bayley has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk
Asian Greens, Globe Carrots, Snow Pea Colors, Velvet Pioppini Mushrooms, Spring Onions, Roasted Nardelo Pepper-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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