Narcoossee's menus

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

Appetizers

Maine Lobster Bisque
Bouchée Pastry laced with Butter-poached Lobster, Coral, Vanilla-infused Lobster Oil, and Chervil
12.00

Apple Salad
Ashmead's Kernel Apples, Farmer Jones Organic Tiny Lettuces, Candied Pistachios, Sunflower Seeds, Reypenaer Aged Gouda, and Pomegranate-Dehydr8-Apple Vinaigrette
11.00

Jumbo Lump Crab Cakes
Gingered "Sweet Potato Salad" with Herbed Creole Mustard Sauce and Candied Pecans
19.00

North Carolina Buttermilk-fried Oysters
Buttery Brioche, Southern Apple Slaw, and "Red Rooster" Rémoulade
16.00

Artisanal Cheeses
Five tasting portions from around the world with accompaniments
17.00

Prince Edward Island Mussels
Tomato-White Wine-Saffron Broth with Chorizo, Shaved Fennel, Red Onion, and Toasted Baquette
18.00

Crispy Rhode Island Calamari
Pepperoncini-Olive Relish and Tomato Coulis
13.00

Hearts of Romaine
Torn Romaine, Shaved Aged Parmesan, Garlicky Pumpernickel Croutons, crispy Serrano Ham, and Creamy Caesar Dressing
10.00

Entrées

House-made Fettuccine "Scampi"
Maine Lobster and Wild Sustainable Shrimp and with Curly Spinach, Baby Heirloom Tomatoes, and Lemon-Chardonnay-Garlic Cream
43.00

House-made Roasted Japanese Pumpkin and Mascarpone Ravioli
Buttercup Squash, Braised Baby Greens, Wild Mushrooms, Black Mission Figs, Pumpkin Seed Pesto, and Hazelnut Cream Sauce
32.00

"Chicken and Dumplings"
Roasted Ashley Farms All-Natural Chicken Breast with Potato Gnocchi "Dumplings", Baby Carrots, English Peas, Caramelized Red Pearl Onions, and Peppered Soubise Sauce
29.00

Sustainable Togarashi-spiced Seared Ahi Tuna
Farmer Jones Baby Snap Peas, Green Papaya, Carrot, and Fresh Water Chestnuts with Sesame Sticky Rice, and Fragrant Ginger-Soy-Hijiki Broth
40.00

Two-Pound Steamed Maine Lobster
Yukon Gold Potato and Applewood-smoked Bacon Gratin, Baby Brussels Sprouts, Turnips, Carrots, and Caramelized Red Pearl Onions
65.00

Virginia Wild Striped Bass
Roasted Marble Potatoes, Rainbow Cauliflower, Sweet Zellwood Corn Purée, Picholine Olives, Warm Tomato-Pickled Mustard Seed Vinaigrette, crispy Shiitakes, and Arugula
40.00

Grilled Local Swordfish
40.00

Pan-seared Georges Bank Day Boat Scallops
Organic Nebrodini and Velvet Pioppini Mushrooms, Lemon-Thyme-Mustard Jus, and Trofie Pasta with Sultana Raisins, Marcona Almonds, Young String Beans, and Herb Cream
38.00

Grilled Filet Mignon
"Smoked" Boniato Whipped Potatoes and Yellow Wax and French Beans with Cabernet Wine Sauce
43.00

Grilled Black Angus New York Strip
48.00

Butter-poached Maine Lobster Tail with Grilled Filet Mignon
68.00

Butter-poached Maine Lobster Tail with Grilled Black Angus New York Strip
72.00

Desserts

Baked Chocolate Mousse
served Warm and Chocolaty with Bourbon-Caramel Sauce and Whipped Cream
10.00

Almond-crusted Cheesecake
finished with Lambert Cherry Sauce
10.00

Angel Cake
with Plant City Strawberries, Strawberry Sauce, and Vanilla Chantilly Crème
10.00

Banana-Mango Tart
with Brûléed Banana and Caramel Sauce
10.00

Chocolate Torte
with Chocolate Crème and Raspberries
10.00

Mango Sorbet
with Melon, Pineapple, and Berries
8.00

Coconut and Chocolate Crème Brûlée
Layered Coconut and Chocolate with Whipped Chantilly Cream and Toasted Coconut
10.00

Artisanal Cheeses
Five tasting portions from around the world with accompaniments
17.00
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Narcoossee's dining room
Photos by WDWMAGIC
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