Narcoossee's menus

Disney's Grand Floridian Resort and Spa
Reader rating Reader rating 8.9 / 10
Narcoossee's dinner menu
Narcoosee's offers a seasonal menu.
This menu is meant as a sample only- as the menu changes frequently


Crispy Crab Cakes  13.00
-Apple Slaw, Fresh Herbs, and Cajun Rémoulade Sauce 
Concha Y Toro Terrunyo Sauvignon Blanc, Casablanca Valley ’07 13.00

Crispy Duck Roll  12.00
-Spiced Apple-Chutney and Soy-Chili Glaze 
Fess Parker Riesling, Santa Barbara ’08 9.00

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

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

Shrimp and Crab Chowder  9.00
-Dill Crème Fraîche, Micro Onions, and Narcoossee’s Oyster Crackers 
Edna Valley Chardonnay, San Luis Obispo County ’07 9.00

Hearts of Romaine  11.00
-Caesar Dressing, Crispy Proscuitto, and Parmesan Tuille 
Conundrum, California ’07 13.00

Heirloom Tomatoes and Fresh Mozzarella  13.00
-Balsamic Vinegar, Basil Cream, Watercress, and Micro Basil 
Purite Riesling, Santa Barbara County ’07 12.00

Watermelon Shrimp  15.00
-Red and Yellow Watermelon, Pickled Watermelon Rind, and Key Lime Crème Fraîche 
Domaine Ste Michelle Blanc de Blanc, Washington NV 8.00

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

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

Chef’s Recommendation

Pan Seared Tilefish  34.00
-Crushed Fingerling Potatoes, Jewel Box Tomatoes and Hearts of Palm Salad, with an Orange Gastrique 
Frank Family Vineyards Chardonnay, Napa Valley ’07 14.00


Steamed Whole Maine Lobster  59.00
-Drawn Butter, Potato Gratin, and Asparagus 
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 Filet Mignon  41.00
-Potato Gratin, Romano Beans with Garlic, and Choron Sauce 
Sequoia Grove Cabernet Sauvignon, Napa Valley ’05 17.00

Grilled Wild King Salmon  36.00
-Melted Leeks, Wild Mushrooms, and Sweet Corn Nage 
La Crema Pinot Noir, Sonoma Coast ’07 11.00

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

Pan Seared Scallops  29.00
-Celery Root Puree, Marble Potato-Sweet Onion Hash, with Apple Gastrique
Cakebread Cellars Chardonnay, Napa Valley ’07 17.00

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

Crab-crusted Alaskan Halibut  33.00
-Crushed Fingerling Potatoes, Haricots Verts, and Meyer Lemon Sauce 
Frank Family Vineyards Chardonnay, Napa Valley ’07 14.00

Togarashi Spiced Ahi Tuna  32.00
-Sticky Rice, Wasabi Tobiko, Wakame, Soy Glaze, and Vegetable Rolls 
Chateau Ste Michelle Eroica Riesling, Columbia Valley ’07 13.00

Surf & Turf   58.00
-Twin Medallions of Filet Mignon, Butter-poached Rock Lobster Tail, Potato
Gratin, Broccolini, and Choron Sauce 
Northstar Merlot, Columbia Valley ’05 19.00

Autumn Vegetables  20.00
-Tomato-Basil Orzo, Grilled Asparagus with Lemon Aioli Roasted Spaghetti Squash, Baby Carrots with Orange Vinaigrette 
Bonny Doon Le Cigare Volant, California ’04 14.00
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Narcoossee's dining room
Photos by WDWMAGIC
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