The Hollywood Brown Derby menus

Hollywood Blvd, Disney's Hollywood Studios
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The Hollywood Brown Derby lunch and dinner menu
Appetizers

Creamy Mushroom Bisque with a Multigrain Crisp and Sherry Crème Fraîche 8.00

Cremini Mushroom Chèvre Tortelloni with Tomato-Fennel Sauce and Shaved Parmigiano-Reggiano 9.00

Seared Day Boat Sea Scallop with Black Bean-Corn Pudding and a Mango Papaya Salsa 10.00

Blue Lump Crab Cake with Potato Crust, Green Cabbage Slaw, Cognac -Mustard Sauce, and Rémoulade 12.00

Baby Greens Salad with Grape Tomatoes, Candied Pecans, Midnight Moon Goat Cheese,
and Cabernet Vinaigrette 8.00

Spicy Sashimi-grade Tuna Tartar with Cucumber, Daikon and Pepper Salad, Avocado Wasabi Sauce,
and crisp Lotus Root Chips 14.00

Our Famous Cobb Salad with Finely-chopped Greens, Turkey Breast, Bacon, Egg, Tomatoes,
Crumbled Blue Cheese, Avocado, Chives, and Cobb Dressing 15.00


Entrées

Sterling Silver Pork Chop topped with Smoked Gouda and Apricot Preserve served over Napa Cabbage,
Bacon, and Potato Hash with Apple Cider Jus 33.00
St. Suprey Cabernet Sauvignon, Napa Valley ’05

Madeira Braised Lamb Shank with Creamy Goat Cheese and Rosemary Polenta with a Madeira
and Root Vegetable Demi 35.00
Coppola Diamond Merlot, Napa Valley ’07

Duck Two Ways—Poached Duck Magret wrapped in Swiss Chard, Mushroom Vegetable Couscous,
and a crispy Leg Confit Eggroll with spicy Onion Jam 30.00
Tangent Ecclestone, Edna Valley ’07 and Penfolds Bin 28 Kalimna Shiraz, South Australia ’06

Noodle Bowl with Wok-fried Coconut Tofu, Soy Beans, Sugar Snap Peas, Bok Choy,
and Shiitake Mushrooms in a Red Curry Broth 23.00
Eroica Riesling, Washington State ’08

Brown Butter Almond-crusted Black Grouper with Golden Beets, Roasted Celery Root, Leeks,
and a Lobster Beurre Blanc 31.00
Louis Jadot Pouilly-Fuisse ’08

Spit-roasted Half Chicken Marinated with Rosemary and Juniper, Black and White Barley, Apple Chutney,
and a Natural Chicken Reduction 28.00
Fess Parker Chardonnay, Santa Barbara County ’08

Char-grilled Filet of Beef over a Crushed Boniato and Toasted Garlic, wi th Sun-dried Tomato Chimichurri,
and Green Tomato Salsa
6 oz. 36.00 or 8 oz. 40.00
Sequoia Grove, Cabernet Sauvignon, Napa Valley ’06

Samuel Adams Seasonal Brew Braised Short Rib with a Parsnip, Butternut Squash Puree,
crispy Rainbow Swiss Chard, and a Rosemary Jus lié 38.00
Marilyn Merlot, Napa Valley ’08

Suggested beverage pairings priced separately.


Desserts

Chocolate Three Ways – Dark Almond-Buttermilk Cake Layered with Milk Chocolate

Truffle Crème and White Chocolate Chambord 9.00

Banana White Chocolate Toffee Tower on Cocoa-Almond Cookie and Bananas ?Foster? 9.00

Double Vanilla Bean Crème Brûlée with Dark Chocolate-dipped Biscotti 7.00

Warm Seasonal Fruit Cobbler with Crème Fraîche and Orange Blossom Honey 6.00

Shortbread-crusted Cheesecake with Grand Marnier Macerated Strawberries 9.00

Grapefruit Cake—Brown Derby Original! Light Layers of Yellow Cake with fresh Grapefruit-Cream Cheese Icing 7.00
The Hollywood Brown Derby
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