Flying Fish Cafe menus

Disney's BoardWalk Inn
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Flying Fish Cafe dinner menu
Appetizers

Crispy Maine Lobster Eggroll 15.00
Pickled Vegetables, Citrus and Tangy Squid Salad with a sweet soy-chile-mango dipping sauce

Chardonnay-steamed Maine Acadian Farms Mussels
Fennel, Chiles, Pesto Crema, and Grilled Sourdough Crostini 18.00

Our Chefs' Eco-friendly/sustainable shellfish appetizer: Floribbean Wild-caught gulf shrimp cocktail 16.00

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

"Crispy Main Coast Jonah Crab Cake" 16.00
Savory Vegetable Slaw, roasted red pepper coulis and ancho chile remoulade

Yellowfin Tuna Tartare
and Crispy Tempura Tuna-Vegetable Sushi Roll
Hijiki and Wakame Seaweed, Yuzu Tobiko,
and Wasabi Foam, with Sweet-and-Spicy Sauce 16.00

Our Chef’s Degustation of Worldly Artisanal Cheeses
Five Tasting Portions and accompaniments
Raisins on the Vine, honeycomb, spanish fig and almond torta and mustarda di cemona 16.00


Artisanal Soup and Salads

Soup of the Day
Crispy Rock Shrimp 'Croutons', Fregola Pasta, Savory Vegetables, Chive Creme Fraiche, Tiny Greens and mint-infuised oil 9.00

Caesar Salad
Young Red and Green Romaine,
Roasted Garlic Dressing, Parmigiano-Sonoma Jack Frico,
and Pesto-Sourdough Croutons 11.00

Fresh Mozzarella di Bufala
Yellow Beefsteak, “Ugli Ripe”, and Tiny Heirloom Tomatoes,
Balsamic Glaze, Exotic Peppercorns, Petite Basil,
and Sicilian Olio Verde 15.00

Epcot Land Pavilion Bibb and Red Oak Salad
Candied walnuts, forelle pears, gorgonzola dolve, and artisanal walmnut dressing 12.00


Entrées

Our Chef’s Special Thunder Entree:  "Surf and Surf"
Horseradish, Pine Nut and Briocche-crusted Epcot Land Pavilion Tilapia and Scampi-style Florida Rock Shrimp
- Wilted greens, spring vegetable and abalone mushroom fricasse, with a red wine-tarragon butter sauce 36.00

Citrus, Sesame, and Szechuan Pepper-crusted Yellowfin Tuna
Bok Choy, Tiny Carrots, Lotus Root, Snap Peas, and
Honshemeji Mushrooms with an Herbaceous, Coconut,
Lemongrass, Kaffir Lime, Butter, and Ginger-laced Broth 37.00

Oak-grilled Maine Diver Scallops
Celery Root, Wild and Cultivated Mushrooms, Vermont Mascarpone,
and Pecorino- laced Risotto di Carnarolli
with Jamon Serrano Cracklins? 34.00

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

Tagliatelle Pasta "Frutti di Mare"
Florida Rock Shrimp, Nantucket clams, bay scallops, poached mussels, fennel, tomatoes, argula, crispy ipswich clam, and a brandy-layered lobster roe crema 32.00
- also offered as a lacto-ovo friendly or vegetarian selection: pesto-laced vegetable primavera

Our Chefs' Eco-Friendly/Sustainable Fish Selection: Oak grilled Loch Duart Scottish Salmon
Farmer Lee's Winter Crop Root Vegetables and Wilted Green, and Truffled Florida Citrus and Vermont Butter Emulsion 36.00

Our Signature Flying Fish Cafe "Potato-wrapped Red Snapper"
Leek fondue with a veal glace, red wine, and cassis butter reduction 36.00

Wattleseed, Porcini, and Pepperberry scented Angus Beef Short Rib "Osso Bucco"
Mustard seed spatzle, applewood bacon0lcaed rhapini, roasted fennel, port wine-mustard seed reduction, and a horseradish-citrus gremolata 37.00

Our Signature Flying Fish Café
“Char-crusted Certified Black Angus New York Strip Steak”
Roasted Finger ling Potatoes, Root Vegetables, Field Beans,
and Tiny Onions with Classic Sauce Foyot 42.00


Seasonal Sides

Grilled Fall Crop Jumbo Asparagus
with Sauce Foyot 8.00

Creamy Risotto di Carnarolli 8.00

Roasted Golden Beets
with Goat Cheese Crumbles 7.00 

Garlic and Lemon-laced Rhapini 6.00

Aged Gruyete and Parmigiano 8.00

Fines Herb-roasted Mushrooms 8.00
 
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Flying Fish Cafe food
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