Old Bay-Poached, Lemon, House-Made Cocktail Sauce
A smoked beef tongue seasoned with various herbs and spices. It is slow roasted and dusted with pastrami spice
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
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 complemented by our huckleberry compote
A cheese with ancient origins thought to date back to The Bronze Age in history. Its savor is nut-like with notes of burned caramel and smoke, imparted by fires that warm the huts the cheese is made in on the island of Sardinia. It is paired with honeycomb
A soft-crusted cheese made from pasteurized cow’s milk.Named after 18th century French gourmet Jean-Anthelme Brillat-Savarin, it is produced mainly in Normandy. The paste is buttery, rich, creamy, and decadent with a rare "natural rind Brillat-Savarin is luscious, creamy, with a faintly sour taste. We serve this cheese with a quince preserve
This complex Blue Cheese, from Rogue River, gets its rich flavor from a blend of sustainable raw cow and goat’s milk. Brightly hued veins traverse the body of this cheese, infusing it with a bold, earthy flavor, reminiscent of rich grasses and clover. 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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