Flying Fish Cafe menus

Disney's BoardWalk Inn
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Flying Fish Cafe dinner menu
Appetizers

Today’s Special Thunder Appetizer:
Herb and Fennel Pollen-roasted Maine Lobster Salad,
Fennel, Cucumber, Asian Greens, Yuzu Essence,
Lobster Vinaigrette, with Fennel and Dill Emulsion 18.00

Chardonnay-steamed Narragansett Bay
Rhode Island “Rhody Royal" Mussels
Fennel, Chiles, Pesto Crema, and Grilled Sourdough Crostini 16.00

Floribbean Wild Gulf Shrimp Cocktail
Ruby Grapefruit, Blood Oranges, Winter Radishes, Hearts of Palm,
Sauce Verde, and Piqaunt Mango-Mojo Emulsion 17.00

Crispy Sesame and Togarashi-scented Calamari
Spiced Green Papaya, Wakame, and Vegetable Julienne,
with Asian Dipping Sauce 14.00

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

Yellowfin Tuna Tartare
and Crispy Tempura Tuna-Vegetable Sushi Roll
Hijiki and Wakame Seaweed, Yuzu Tobiko, 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, Membrillo, Honeycomb,
Pumello-Red Onion-Golden Raisin-Yuzu Compote Agrodolce 16.00


Artisanal Soup and Salads

Soup of the Day: Aged Sherry-laced She Crab Crema
Fondue of Sweet Maine Crab, French Leeks,
Fresh and Sundried Tomatoes, Duck-laced Croutons
Tiny Greens, and Dill-infused Oil 10.00

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

Salad of Local Vero Beach Arugula and Watercress,
Candied Walnuts, Red Pears, Gorgonzola Dolce,
and Artisanal Montegottero Walnut Oil Vinaigrette 12.00

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


Entrées

Our Chef’s Special Thunder Fish:
Thai-LemonMyrtle-Sesame –Panko Crusted
Maryland Wild Striped Bass
Young Carrots and Bok Choy, Asian Mushrooms,
Romanesco Broccoli and Purple Snow Peas,
with lightly Curried Carrot-Coconut Infusion 38.00

Smokey Citrus and Fragrant Pepper-spiced Yellowfin Tuna
Saffron Potatoes, Piquillo Peppers, Roasted Fennel,
Tiny Tomatoes, Chorizo and Saffron-Vegetable Nage 37.00

Oak-grilled North Atlantic Bay of Fundy Salmon
Brown Butter-laced Cauliflower Puree
and Roasted Broccoflower and Purple Cauliflower,
Vermouth-Caper-Golden Raisin Butter Emulsion 36.00

Oak-grilled Maine Diver Scallops
Butternut Squash, Sage, Mascarpone and Pecorino-laced
Risotto di Carnarolli, Proscuitto di Parma Cracklins’ 34.00

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

Red Kuri Squash and Midnight Moon Chèvre Ravioli
Farmer Lee’s Root Spinach, Sunchokes, Honshemeji Mushrooms,
Sunchoke-Porcini Crema, and Amaretti Crumbles 28.00

Wattleseed, Porcini and Pepperberry Scented
Angus Beef Short Rib “Osso Bucco”
Mustardseed Spätzle, Bacon-laced Rhapini,
Roasted Fennel, Port Wine-Mustard-Red Pepper Reduction,
and Horseredish-Citrus Gremolata 40.00

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


Seasonal Sides
°Truffle and Herb-laced Idaho Fries
Roasted Garlic Aioli 8.00
°Grilled Vegetable Medley 7.00
°Creamy Risotto di Carnarolli 9.00
°Fines Herb-roasted Mushrooms 8.00
°Asian Vegetable Stir Fry
Ginger-Soy-Sesame Glaze 7.00
°Grilled Winter Crop Asparagus,
with Sauce Foyot 9.00
°Garlic and Lemon-scented Rhapini 7.00
 
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Flying Fish Cafe food
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