Old Bay-Poached, Lemon, House-Made Cocktail Sauce
Traditionally this is a small, flattened sausage pattie wrapped in caul fat. We take the caul fat and wrap it around a farce of rabbit, sweetbreads, and pistachio. It is accompanied by cherry-oxtail marmalade
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
Made from raw Holstein cow’s milk, this rustic natural rind and a semi-firm paste shows subtle aromas of cave and grass. Its balanced complexity harmonizes a bright buttermilk tang and savory brown butter notes. It is paired with CandyCot
This Artisanal cheese captures the essence of West Marin. A triple-cream, washed-rind, fully flavored cheese made from organic cow’s milk from the Straus Family Dairy. Aged four weeks and washed with a brine solution that tints the rind a sunset red-orange. We serve this cheese with The Chefs Garden Mr. Frye’s Rhubarb
This Blue Cheese is a Jasper Hill Farm original, and is made from our high-quality whole raw milk. 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. 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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