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* Next to an item denotes it as a Vegetarian Zone selection
Brick Oven Fired Flatbreads
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*Triple Cheese - Pecorino, Asiago, and Provolone, with sun-dried
toamtoes and basil pesto - $10.00
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*Oak-Fired Mushrooms - With creamed baby spinach, onions, and Gorgonzola
cheese - $11.00
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“BLT” - With heirloon tomatoes, Nueske’s bacon, Provolone, crisp
Romaine, and lemon aioli - $13.00
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Herb Grilled Chicken - With Romaine, Feta cheese, tomatoes, and cucumber
yogurt - $12.00
Sushi
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Yellowfin Tuna Three Ways - Poki, tartare, and tataki - $20.00
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Sashimi (sah-SHEE-mee) - Yellowfin tuna, salmon, and hamachi - $26.00
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“Snake in the Grass” - Eel with shrimp tempura, avocado, and cucumber -
$22.00
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Double-Crunch Rainbow Roll - Cobia, salmon, tuna, tempura crunch, and
tobikko - $19.00
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Spicy Sensation - Scallops, tuna, shrimp, avocado, tobikko, and fireball
sauce - $18.00
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Hurricane Roll - Spicy crab, shrimp, tuna, cucumber, and tempura squid -
$19.00
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California Roll - Jumbo lump crab with avocado and cucumber - $17.00
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Yoshie’s Deluxe Sushi Platter - Maki and Ngiri - $24.00
First Course
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Lobster Bisque - With brandy, whipped cream, and fresh taragon $9.00
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*Sonoma Goat Cheese - With sun-dried tomatoes, pesto, Shiitake
mushrooms, and basil - $11.00
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*Market Greens - With crisp apples, candied walnuts, Point Reyes Bleu
cheese, and cranberry vinaigrette - $12.00
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*”Simply” Heirloom Tomatoes - With red onion, reserve sherry vinegar,
extra virgin olive oil, and sea salt - $13.00
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Hearts of Romaine - With roasted garlic dressing, marinated anchovies,
olives, aged Parmesan, and croutons - $9.00
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Fresh Maine Lobster - With hearts of palm, avocado, tomato, crisp
Serrano ham, and citrus vinaigrette - $18.00
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Wood-Fired Quail - With fresh Black Mission figs, truffle, Frisee,
Mache, and port wine sauce - $16.00
Main Course
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Buffalo Strip Steak - With corn pancake, fava beans, wild mushrooms,
bacon, and crispy shallots - $36.00
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Red Snapper Fillet - With crispy rice galette, sautee of summer
vegetables, and coconut curry sauce - $31.00
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Wild Alaskan King Salmon - With fingerling potatoes, crispy bacon, baby
spinach, and egg vinaigrette - $32.00
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Oak-Fired Filet of Beef - With crushed red potatoes with Nueske’s bacon,
green beans, teriyaki barbecue sauce - $36.00
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Grilled Pork Tenderloin - With creamy goat cheese polenta, Cremini
mushrooms, zinfandel glaze, and sage - $26.00
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Pacific Halibut - With farro risotto, haricot vert, yellow wax beans,
confit tomatoes, and lobster sauce - $31.00
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*Risotto Gnocchi Gratinee - With roasted tomatoes, wilted Arugula, olive
tapenade, and aged Balsamic - $23.00
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Roasted Free Range Chicken Breast - With heirloom tomato panzanella and
tomato-sherry vinaigrette - $18.00
Dessert Menu
Items listed after dessert selections are suggested wine pairings
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Plum Tart - Freshly baked plum tart with Mascarpone mousse and plum
compote - $10.00 - Rotlan Torra Moscatell, Priorat, Spain - $7.25
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“Caramel Apple” - Apple jalousie tart with caramel foam, caramel apple
shooter, green apple meringue, with apple sorbet - $10.00 - Mondavi
Winery Moscato d’Oro, Napa - $8.00
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Banana and Butterscotch “Buzz” - Caramelized bananas and butterscotch
custard stack wtih caramel sauce, cocoa nib, and crunchy plantain -
$10.00 - Yolumba Museum Muscat, SE Australia - $13.00
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Valrhona Chnoclate and Coffee - Warm chocolate cake with molten center,
house-made white coffee ice cream, and cappuccino Anglaise - $10.00 -
Claude Paulillesa Banyuls Rimage, ‘03 - $10.00
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Inspired by “The Year of a Million Dreams” - Honey crunch cake with
chantilly cream, oven-roasted golden pineapple, and crunch candy crumble
- $10.00 - Elderton Botrytis Semillon, Riverena, ‘04 - $12.25
Port, Madeira, and Dessert Wine
3-oz pour
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Fonseca 20 Year Tawny Port - $12.00
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Dow’s “LBV” Porto ‘00 - $9.00
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Guenoc “Port”, Guenoc ‘01 $7.25
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Far Niente “Dolce”, Napa ‘01 $32.00
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Adelsheim Deglace Pinot Noir, Oregon ‘05 - $13.25
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Elderton Betrytis Semillon, Riverina ‘05 - $12.25
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Kent Rasmussen Late Harvest Gewurtztraminer, Russian River ‘03 - $6.75
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Royal Takaji, Tokaji Aszu 5 Puttonyos ‘00 - $11.00
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Yolumba Museum Muscat, SE Australia - $13.00
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Michele Chiarlo Moscato D’Asti “Nivole”, Piedmont - $9.50
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Broadbent Boal, Madeira, 1964 - $68.00
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Domaine de Coyeux, Muscat de Beaumes de Venise ‘02 - $8.00
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Quady “Essensia” Orange Muscat, California ‘05 - $10.00
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Clos de Paulilles Banyuls Rimage ‘03 - $10.00
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Rotlan Torra Moscatell, Priorat, Spain - $7.25
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Mondavi Winery Moscato d’Oro, Napa - $8.00
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Blandy’s 15 Year Old Malmsey, Madeira - $18.00
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Rosenblum Desiree Chocolate, CA - $9.25
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Klein Constantia Vin de Constance, S. Africa ‘01 - $18.00
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Mission Hill Riesling Ice Wine Reserve, Okanagan ‘04 - $15.00
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Cordials, Single Malts, Brandies, and Cognacs
2-oz pour
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Jacopo Poli “Merlot Di Poli”, Grappa, Venet - $9.75
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Coeur de Lion Calvados Pays d’Auge “Hors d’Age” - $18.00
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Germain-Robin “Cask 48" XO Brandy - $25.00
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Remy Martin XO Cognac - $25.00
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Martell XO Cognac - $25.00
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Courvoisier XO Cognac - $25.00
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Remy Martin “Louis XIII” Cognac (1 oz.) - $125.00
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Larressingle VSOP Armagnac - $8.00
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Grand Marnier “100 Year”, France - $23.00
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Grand Marnier “150 Year”, France - $33.00
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G. E. Massenez Poire Williams, Eau-de-Vie - $9.75
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Mount Gay Rum “Extra Old”, Barbados - $9.00
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Labrot & Graham “Woodford Reserve” Straight Bourbon, Kentucky - $9.00
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Bushmills “3 Wood” Single Irish Whiskey - $15.00
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Booker’s Small Batch Straight Bourbon, Kentucky - $9.75
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Johnnie Walker Blue Label Scotch - $32.00
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The Macallan “12 Year”, Speyside - $9.50
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The Macallan “18 Year”, Speyside - $20.00
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The Macallan “25 Year”, Speyside - $50.00
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Glenmorangie “10 Year”, Northern Highlands - $8.00
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The Glenlivet “12 Year”, Speyside - $9.00
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Glenfiddich “12 Year”, Speyside - $9.00
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Laproaig “15 Year”, Islay - $12.00
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Villa Grazia Limoncello, Italy - $8.00
Kids Picks (For guests 9 and under)
All meals served with choice of 1% milk, bottled water, or juice. Soft
drinks available upon request.
Appetizer
Entrees
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House-Made Macaroni & Cheese - $7.00
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Roasted Salmon - With Basmati rice and seasonal vegetables - $8.00
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Oak-Fired Rib Steak - With Yukon Gold potatoes and seasonal vegetables -
$11.00
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Grilled Chicken Breast - With Yukon Gold potatoes and seasonal
vegetables - $9.00
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House-Made Whole-Wheat Pizza - With Provolone cheese - $8.00
Desserts
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Cirsped Rice Sushi Plate - $3.00
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Chocolate Pudding - With whipped cream - $3.00
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Vanilla Bean Ice Cream - With chocolate fudge sauce - $3.00
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