Flying Fish Cafe menus

Disney's BoardWalk Inn
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Flying Fish Cafe dinner menu
Appetizers

Chardonnay-steamed PEI “Canadian Cove” Mussels
Fennel, Chiles, Pesto Crema, and Ciabatta Crostini 18.00

Yellowfin Tuna Tartare
and Crispy Tempura Tuna-Vegetable Sushi Roll
Hijiki and Wakame Seaweed, Yuzu Tobiko,
and Wasabi Foam with a Sweet-and-Spicy Sauce 18.00

Vegetarian Sushi Roll
Tofu, Avocado, Summer Radish and Young Carrot Roll,
Cucumber-Seaweed Salad, with Piquant Mango
and Asian Cream Accents 12.00

Our Signature Flying Fish Café
“Crispy Maine Coast Jonah Crab Cake”
Savory Vegetable Slaw, Roasted Red Pepper Coulis,
and Ancho Chile Rémoulade 16.00

Our Chefs’ Eco-friendly/Sustainable Shellfish Appetizer:
Floribbean Wild-caught Gulf Shrimp Cocktail
Watercress, Spiced Radishes, and Palm Hear ts
with a Horseradish-Piquillo Cocktail Sauce 16.00

Crispy Sesame and Togarashi-scented Calamari
Spiced Green Papaya, Wakame, and Vegetable Slaw
with an Asian-inspired Dipping Sauce 15.00

Our Chef’s Degustation of Worldly Artisanal Cheeses
Five Tasting Portions and accompaniments: Raisins on the Vine, Honeycomb, Fig and Almond Tor ta,
with a Bosc Pear, Kiln-dried Asian Pear, and Fig Compote 17.00


Artisanal Soup and Salads
Soup of the Day: Roasted Sweet Onion Bisque
Savory Vegetables, Garlic and Herb Croutons,
Chive Crème Fraîche, Tiny Greens, and Chive-Mustard Oil 9.00

Caesar Salad
Young Red and Green Romaine Leaves,
Roasted Garlic Dressing, Parmigiana-Montegrappa Frico,
and Pesto-sourdough Croutons 11.00

Fresh Mozzarella di Bufala
Florida Yellow Beefsteak, Heir loom and Toybox Tomatoes,
Aged Balsamico, Exotic Peppercorns, Petite Basil,
and Sicilian Olio Verde 15.00

Epcot Land Pavilion Sweet Bibb and Aruba Red Leaf Salad
Frisée, Vermont Goat Cheese, Summer Crop Plums,
Heirloom Radishes, Candied Walnuts, and
Artisan Loire Valley Walnut Oil Vinaigrette 10.00


Flying Fish Café Signature Prix Fixe Tasting Menu . . . 63.00 per guest

*Appetizer: Duo of “Crispy Maine Coast Jonah Crab Cake” and “Our Very Own Caesar Salad”
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*Entrée: Duo of “Char-crusted Angus New York Strip Steak” and “Potato-wrapped Red Snapper”
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*Dessert: “Caramelized Banana Napoleon”

Burgundy Wine Flight Pairing 34.00
Alain Chavy, Puligny-Montrachet ’09 / Vincent Girardin, Gevrey-Chambertin ’08 / Domaine Jean-Marc Moret, Chassagne-Montrachet ’06


Entrées
Our Chef’s Special Thunder Entrée:
Oak-grilled Iron Maiden Swordfish Fillet
Tennessee Watercress, Warm Applewood Bacon-spiked
Fingerling Potato, Chanterelle and Lobster Mushroom Salad 34.00

Ginger and Teriyaki “Char-crusted” Yellowfin Tuna
Bok Choy, Asian Mushrooms, Carrots, Snap and Snow Peas,
with a lightly Curried Carrot-Coconut-Lemon Grass Infusion 38.00

Oak-grilled Maine Diver Scallops
Mediterranean Vegetable, Basil, Pecorino Romano,
and Mascarpone-laced Risotto di Carnarolli 35.00

Rustic Ricotta, Swiss Chard, Portobello, Epcot Eggplant,
Sun-dried Tomato, and Herb Crepe “Lasagna”
Wilted Greens, Local Yellow Tomato Coulis,
Fontina-Parmigiano Crema, and Basil-infused Oil 26.00

Our Signature Flying Fish Café “Potato-wrapped Red Snapper”
over a Rich Leek Fondue with a Veal Glace de Viande, and
Red Wine-Cassis Butter Reduction 36.00

Our Chefs’ Eco-Friendly/Sustainable Fish Selection:
Oak-grilled Wild Columbia River Salmon
Pan-roasted Fennel, Radishes, and Smoked Shiitakes with a
Tomatillo, Green Chile, Pumpkinseed, and Cilantro Sauce 37.00

Rainforest Pepperberry-grilled Kurobuta Pork Tenderloin
Leek, Fontina, Truffle-laced Trofie Macaroni & Cheese,
Grilled Asparagus with Kiln-dried and fresh Bing Cherry,
Port Wine, Balsamico, Tiny Onion, and
Trumpet Mushroom Compote 36.00 

Char-crusted Angus New York Strip Steak
Finger ling Potatoes, Haricot Ver t, Young Carrots,
and Bermuda Onions with Classic Sauce Foyot 42.00


Seasonal Sides
° Grilled Summer Crop California
Asparagus with Sauce Foyot 9.00
° Wilted Garlic and Lemon-scented
Young Spinach 7.00
° Leek, Fontina, and Truffle-laced
Trofie Macaroni & Cheese 10.00
° Creamy Risotto di Carnarolli 8.00
° Aged Gruyère and
Parmigiana-Potato Gratin 8.00
° Fines Herb-roasted Wild and
Cultivated Mushrooms 9.00
 
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Flying Fish Cafe food
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Flying Fish Cafe
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