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

Smoked Duck Flatbread with Cranberry Compote, Parsnip, Pecorino Cheese, and Micro Parsle y 13.00

Slow-roasted Suckling Pig with Heirloom Apple Butter, Cheddar, Caramelized Onions, and “Cracklins” 13.00

“Chef?s Garden” Heirloom Tomatoes with Baby Mozzarella, Balsamic Onions, and Micro Basil* 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, and Wasabi Cream 22.00

Double Crunch Rainbow Roll . . . Tuna, Hiramasa, Mango, Jicama, and Spicy Teriyaki Sauce 22.00

“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

Creamy Maine Lobster Bisque with Fennel, Leeks, Sun-dried Tomato, and Lime Crème Fraîche 12.00

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

Jumbo Blue Crab Salad with Heirloom Melon, Piquillo Pepper Coulis, Basil, Sesame, and Thai Vinaigrette 18.00

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

Veal Chop with Potato Rösti, Chanterelles, Salsify, Pearl Onions, Carrot Purée, and Madeira Jus 44.00

Pan-seared Florida Snapper with Roasted Fig Risotto, Forest Mushrooms, and Pinot Noir Reduction 36.00

Crispy Seared Chicken, Olive Oil Crushed Potatoes, Chorizo Succotash, Green Tomato Marmalade, Sherry Jus 33.00

Seared Scallops with Red Kuri Squash, Applewood Bacon, Sautéed Root Vegetables, Apple-Brown Butter Vinaigrette 36.00

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 Shitakes, Sticky Rice, and Ginger-Soy-Hijiki Broth 38.00

House-made Potato and Cheese Ravioli with Florida Corn Purée, Fall Squash, Vidalias, Black Truffle* 28.00

Grilled Pork Tenderloin with Goat Cheese Polenta, Roasted Mushrooms, Zinfandel Glaze, and Sage 34.00
California Grill
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