Old Bay-Poached, Lemon, House-Made Cocktail Sauce
It is made of lamb shoulder and pork fat and is spiced with cumin, chili, garlic, and fennel
This smoked chorizo, made rustic with larger cuts of Kurobuta pork shoulder, is reminiscent of the types of charcuterie found in the countryside of Spain. This sausage is heavily spiced with pimenton,garlic, and cumin. It is paried with grain mustard
Tête de Moine is a full-fat cow's milk cheese of round shape hailing from Switzerland. The color is ivory to pale yellow. Little slices of the cheese are cut off with a girolle. The cheese is very tasty and the period of maturation is about three to four months. We serve this cheese with a quince preserve
Reminiscent of the Loire Valley cheeses of France, Bonne Bouche means “good mouthful”. As a young cheese, the rind has a pleasant yeast flavor and creamy interior with notes of citrus that becomes more piquant as it ages. It is paired with honeycomb
A mellow blue that carries fruity overtones and a hint of vanilla. This fine fromage is produced in Grants Pass, Oregon by lead cheese maker Jason Garcia. This blue is rich, balanced and Robust. This cheese is accentuated with cranberry-almond panforte
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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