California Grill menus

Disney's Contemporary Resort
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California Grill dinner menu
Brick Oven Fired Flatbreads
Triple Cheese . . . Pecorino, Asiago, and Provolone with Sun-dried Tomato and Arugula Pesto* 12.00
Grilled Flat Iron Steak with Cambozola Blue, Mushroom Cream, Horseradish, and Tempura Shallots 13.00
Slow-roasted Suckling Pig with Heirloom Apple Butter, Cheddar, Caramelized Onions, and “Cracklins” 13.00
Roasted Wild Mushrooms and Truffles with Melted Leeks, Provolone, and crispy Shiitakes* 13.00

Sushi
The sushi selections below may contain raw or undercooked fish.
Yellowfin Tuna Three Ways . . . Poke, Tartare, and Tataki 23.00
Sashimi (sah-SHEE-mee) . . . Yellowfin Tuna, Salmon, and Hiramasa 21.00
Tempura Bonsai Roll…Tuna, Avocado, Chive, Jícama, Sweet Onion Sauce, Wasabi Cream 22.00
Surf and Turf Roll . . . Seared Beef, Shiitake Mushrooms, Coriander-spiced Tuna, and Spiced Apple Slaw 23.00
“Snake in the Grass” . . . Barbecue Eel with Shrimp Tempura, Avocado, and Cucumber 26.00
Spicy Kazan Roll . . . Crab, Shrimp, Bay Scallops, Tuna, and Fireball Sauce 22.00
California Roll . . . Jumbo Lump Crab with Avocado and Cucumber 22.00
Yoshie?s Deluxe Sushi Platter . . . Maki and Nigiri 28.00

First Course
Cinderella Pumpkin Soup with Bacon, Apple, Pumpkin Seed Croutons, and Cider Crème Fraiche 11.00
Crispy Asian Rock Shrimp Salad with Asian Pears, Red Onions, Soy Reduction, and Wasabi Cream 17.00
Roasted Heirloom Beets, Fennel, Citrus, Spiced Pecans, Beet Vinaigrette, and Belle Chèvre “Croutons ”* 14.00
Fire-roasted Maine “ Big One? s” Mu ssels with Coconut, Lime, Curry Broth, Finger Lime Aïoli, and Coriander Bread 15.00
Hearts of Romaine with Roasted Garlic Dressing, Marinated Anchovies, Olives, Aged Parmesan, and Croutons 11.00
Duck Confit with Porcini-Potato Gnocchi, Porcini Mushrooms, Parmesan-Reggiano, and Chives 14.00
Sonoma Goat Cheese Ravioli with Sun-dried Tomatoes, Pesto, Shiitake Mushrooms, and Basil* 14.00

Main Course
Pan-seared Florida Snapper with Roasted Fig Risotto, Forest Mushrooms, and Pinot Noir Reduction 36.00
Cast Iron-seared Veal Tenderloin with Sweet Potato and Applewood Bacon Hash, Chanterelles, and Port Syrup 44.00
Crispy Chicken and Leg Confit, Heirloom Pumpkin with Pecans, Winter Vegetables, Tangerine-Pomegranate Jus 33.00
Seared Scallops with Red Kuri Squash, Applewood Bacon, Sautéed Root Vegetables, and Apple-Brown Butter Vinaigrette 36.00
Sautéed Sweet Potato Dumplings with Chanterelles, Planet Carrots, Brussels sprouts, and Pumpkin Seed Vinaigrette* 28.00
Oak-fired Filet of Beef, Dauphinoise Potatoes with Smoked Bacon, Ginger-Scented Carrots, and Teriyaki Barbecue 44.00
Roasted Pacific Monchong with "Stir-fry” Vegetables, Soy Shiitakes, Sticky Rice, and Ginger-Soy-Hijiki Broth 38.00
Grilled Pork Tenderloin with Goat Cheese Polenta, Roasted Mushrooms, Zinfandel Glaze, and Sage 34
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