California Grill menus

Disney's Contemporary Resort
Reader rating Reader rating 9.1 / 10
California Grill menu
Brick Oven Fired Flatbreads
Spicy Italian Sausage with Red Pepper-Fennel Compote and Provolone Cheese 12.00
Oak-fired Mushrooms Flathread with Creamed Baby Spinach, Onions, and Gorgonzola Cheese* 11.OO
Braised Angus Beef with Onion Marmalade, Fontina, Pommes Frites and Horseradish Mayo 13.00
Triple Cheese, Pecorino, Asiago, Provolone with Sun-dried Tomatoes and Basil Pesto* 10.00

Yellow fin Tuna Three Ways . . . Poki, Tartare, and Tataki 20.00
Sashimi (sah-SHEE-mee) . . . Yellowfin Tuna, Salmon, and Hamachi 16.00
"Snake in the Grass". . . Eel with Shrimp Tempura, Avocado, and Cucumber 22.00
Double-Crunch Rainbow Roll. . . Cohia, Salmon, Tuna, Tempura Crunch, and Tobikko 19.00
Hurricane Roll, . . Spicy Crab, Shrimp, Tuna, Cucumber, and Tempura Squid 19.00
Spicy Sensation . . , Scallops, Tuna, Avocado, Tobikko, and Fireball Sauce 18.00
California Roll. . . Jumbo Lump Crab with Avocado and Cucumber 17.00
Yoshie's Deluxe Sushi Platter . . . Maki and Nigiri 24.00

First Course
Lobster Bisque with Brandy Whipped Cream, and Fresh Tarragon 9.00
Roasted Baby Beets with Crottin Goat Cheese, Bowtie Arugula and Sherry Vinaigrette* 13.00
Sonoma Goat Cheese Ravioli with Sun-dried Tomatoes, Pesto, Shiitake Mushrooms, and Basil* 11.00
Market Greens with crisp Apples, Candied Walnuts, Point Reyes Bleu Cheese, and Cranberry Vinaigrette* 12.00
Hearts of Romaine with Roasted Garlic Dressing, Marinated Anchovies, Olives, Aged Parmesan, and Croutons 9.00
Fresh Maine Lobster with Hearts of Palm, Avocado, Tomato, crisp Serrano Ham, and Citrus Vinaigrette 18.00
Wood-fired Quail with Fresh Black Mission Figs, Truffle, Frisee, Mache, and Port Wine Sauce 16.00
Sauteed Veal Sweetbreads with Wild Mushroom Ragout, Frisee and Watermelon Radish 16.00

Main Course
Oak-fired Filet of Beef with Roasted Root Vegetables, Edamame, and Teriyaki Barbecue Sauce 36.00
Crispy Petite Chicken with Potato Gnocchi, Creamy Kohlrabi, Pomegranate Reduction, and Chervil 28.00
Hand Crafted Butternut Squash Ravioli with Oyster Mushrooms, Parmigiano, and Truffle Brown Butter* 23.00
Red Snapper Fillet with crispy Rice Galette, Roasted Squash, Zucchini, Peppers, and Coconut Curry Sauce 31.00
Grilled Pork Tenderloin with Creamy Goat Cheese Polenta, Cremini Mushrooms, Zinfandel Glaze, and Sage 26.00
Serrano Ham Wrapped Rainbow Trout with Fingerling Potatoes, Brussels Sprouts, and Sauce Grenobloise 30.00
Pacific Halibut with Farro Risotto, Haricot Vert, Yellow Wax Beans, Confit Tomatoes, and Lobster Sauce 31.00
Buffalo Strip Steak with Corn Pancake, Fava Beans, Wild Mushrooms, Bacon, and crispy Shallots 36.00

* Vegetarian Zone
For our Guests with food allergies or other health-related dietary restrictions, we are happy to discuss and attempt to accommodate your special dietary requests.

California Grill House Wines
EOS Chardonnay, Paso Robles '03 10.00
Kakujo Junmai Ginjyo Sake 12.75
Roederer Estate Sparkling Brut, Anderson Vly. 10.00
Honig Cabernet Sauvignon, Napa '03 11.00
Jessie's Grove "Earth, Zin & Fire," Lodi '05 9.00

Dessert Menu
Pear Tart
Freshly Baked Brown Butter Pear Tan with Brown Sugar fee Cream and Quince Syrup 10.00
Rollan Torrci Moscatcll. Prinruf, Spain 7.20

"Caramel Apple"
Apple Jalousie Tart with Caramel Foam. Caramel Apple Shooter, and Green Apple Meringue with Apple Sorbet 10.00
Royal Tokaji, Tokaji Asm 5 Puttonvos '00 8.00

Banana and Butterscotch "Buzz"
Caramelized Bananas and. Butterscotch Custard Stack with Caramel Sauce, Cocoa Nib, and crunchy Plantain 10.00
Yalumba Museum Muscat, SE Australia 13.00

Valrhona Chocolate and Coffee
Warm Chocolate Cake with Molten Center, House-made White Coffee Ice Cream and Cappuccino 10.00
Clos de Paulillcs Banyu/s Rimagc '03 10.00

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 Bolrylis Semillon, Rivcrina '04 12.25
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