Narcoossee's menus

Disney's Grand Floridian Resort and Spa
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Narcoossee's dinner menu
Starters

Crab Cakes Southern Slaw and Cajun Rémoulade Sauce 13.00
Neil Ellis Sauvignon Blanc, Groenekloof ’08 11.00

Prince Edward Island Mussels Parsley-Pastis Broth and Garlic Toast 16.00
King Estate Pinot Gris, Oregon ’07 10.00

Fried Rhode Island Calamari Pepperoncini Relish, Tomato Coulis, and Extra
Virgin Olive Oil 12.00
Spy Valley Pinot Noir, Marlborough ’07 13.00

Shrimp and Crab Chowder Dill Crème Fraîche, Micro Onions, and
Narcoossee’s Oyster Crackers 9.00
Frank Family Vineyards Chardonnay, Napa Valley ’07 14.00

Green Goddess Salad Romaine, Cucumber, Hearts of Palm, Tarragon,
Tomatoes, and Avocado Dressing 11.00
Conundrum, California ’06 13.00

Heirloom Tomatoes and Fresh Mozzarella Balsamic Vinegar, Basil Cream,
Watercress, and Micro Basil 13.00
Domaine Ste. Michelle Blanc de Blanc, Washington NV 8.00

Watermelon Shrimp Red and Yellow Watermelon, Pickled Watermelon Rind,
and Key Lime Crème Fraîche 15.00
Concha Y Toro Terrunyo Sauvignon Blanc, Casablanca Valley ’06 13.00

Tuna Tartare Niçoise Tomatoes, Haricot Vert, Potatoes, Ravigote Sauce, Quail
Egg, and White Anchovies 14.00
Chateau Ste Michelle Erocia, Columbia Valley ’07 13.00

Artisinal Cheeses Humboldt Fog, Cashel Blue, and Tête De Moine 15.00
Meeker Fro Zin, Mendocino County ’04 14.00


Chef’s Recommendation

Grilled Swordfish
Spinach, Heirloom Tomato, and Red Onion Salad, Lobster,
Preserved Lemons, Orange
and Ginger Vinaigrette 34.00
Beyond, South Africa ‘07 9.00


Entrées

Grilled Filet Mignon Potato Gratin, Romano Beans, and Choron Sauce 41.00
Sequoia Grove Cabernet Sauvignon, Napa Valley ’05 17.00

Steamed Whole Maine Lobster Drawn Butter, Potato Gratin, and Asparagus
59.00
Maine Lobster has very tender claws and knuckles; however the tail meat has a firm and chewy
texture.
Mer Soleil Chardonnay, Central Coast ’06 15.00
 
Grilled Wild King Salmon Melted Leeks, Wild Mushrooms, and Sweet Corn
Nage 36.00
Frank Family Vineyards Chardonnay, Napa Valley ’07 14.00

Pan Seared Scallops Baby Summer Vegetables, Proscuitto, Parmesan, and
Chimichurri 29.00
Cakebread Cellars, Napa Valley ’07 17.00

Summer Vegetables Sweet Onion Risotto, Romano Beans with Tomatoes,
Tamari Roasted Tofu,
and Baby Carrots with Orange Glaze 20.00
Bonny Doon Le Cigare Volant, California ’04 14.00

Crispy Whole Red Snapper Basmati Rice, Charred Haricot Verts, and Soy-
Lime Vinaigrette 34.00
Jekel Gewurztraminer, Monterey’05 9.00

Free-Range Chicken Breast “Loaded” Mashed Potatoes, Spinach, and
Applewood Bacon Vinaigrette 26.00
King Estate Pinot Noir, Oregon ’07 13.00

Crab-crusted Alaskan Halibut Crushed Fingerling Potatoes, Haricots Verts,
and Meyer Lemon Sauce 33.00
Concha Y Toro Terrunyo Sauvignon Blanc, Casablanca Valley ’06 13.00

Togarashi Spiced Ahi Tuna Sticky Rice, Wasabi Tobiko, Wakame, Soy Glaze,
and Vegetable Rolls 32.00
Jekel Gewurztraminer, Monterey’05 9.00

Surf & Turf Twin Medallions of Filet Mignon, Butter-poached Rock Lobster
Tail, Potato Gratin,
Broccolini, and Choron Sauce 58.00
Northstar Merlot, Columbia Valley ’05 19.00
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Narcoossee's dining room
Photos by WDWMAGIC
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