California Grill Price Increase Coming November 2025 at Walt Disney World

Oct 09, 2025 in "California Grill"

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California Grill 2025

Posted: Thursday October 9, 2025 8:30am ET by WDWMAGIC Staff

Starting November 7, 2025, the California Grill 3-Course Selection Menu at Disney's Contemporary Resort will see a price increase. The fixed-price dinner experience, which allows guests to select one appetizer, one entrée, and one dessert, will rise from $89 to $99 per adult (plus tax and gratuity).

California Grill 2025

The Deluxe Wine Pairing option will also increase, from an additional $72 to $78 per person. The kids' menu remains priced at $39 for ages 3-9.

The California Grill's menu, led by the restaurant's chef de cuisine, highlights a rotating selection of seasonal and market-inspired dishes using modern techniques and fresh ingredients.

Current Pricing (through November 6, 2025)

$89 per adult, plus tax and gratuity
Deluxe Wine Pairing +$72
$39 per child (ages 3-9), plus tax and gratuity

New Pricing (effective November 7, 2025)

$99 per adult, plus tax and gratuity
Deluxe Wine Pairing +$78
$39 per child (ages 3-9), plus tax and gratuity

Three-course selection menu at California Grill

3-Course Menu Overview

Market Inspirations (Choose One)

Sonoma Goat Cheese Ravioli - Organic Mixed Mushroom Ragout, Tomato-Fennel Brodo, California Extra Virgin Olive Oil
Duck Thai Curry - Smoked Duck, Fragrant Rice, Red Coconut Curry, Napa Cabbage Salad
Surf & Turf Roll - Jumbo Soft-shell Crab, Ebi Shrimp, Wagyu Strip Loin, House-made Hot Sauce, Yuzu-Avocado Purée
Barbecue American Eel Roll - Unagi, Avocado, Cucumber, Dragon Sauce, Toasted Sesame Seeds, Crispy Garlic
Crispy Tofu Maki Roll - Black Rice, Truffle "Aïoli," Avocado, Grilled Pineapple, Miso-Beet Coulis (Plant-based)
Farmer's Market Salad - Heirloom Tomatoes, Marinated Watermelon, Chili-Lime Vinaigrette, Queso Fresco, Tomato Chutney

Chef's Journey (Choose One)

Oak-grilled Filet of Beef - Roasted Garlic Potato Purée, Charred Broccolini, Fig-Onion Marmalade, Truffle-Cognac Demi
Grilled Pork Tenderloin - Creamy Goat Cheese Polenta, Roasted Pork Belly, Organic Mushrooms, Zinfandel Glaze
Plancha-seared Sea Scallops - Herbed Beet Gnocchi, Citrus-roasted Beets, Romanesco, Cauliflower Purée, Beet Reduction
Wagyu Strip Loin - Chicken Ròu Tang, Beef Dumplings, Poached Quail Egg (Additional $47 surcharge)
Domestic Lamb - Romano Beans, Marinated Artichokes, Lamb Samosa, Golden Hummus, Date Gel, Lemon-Pepper Jus
Ratatouille - Creamy Polenta, Roasted Eggplant, Heirloom Mixed Squash, Piquillo Pepper Sauce (Plant-based)
Seared Market Fish - Coconut Black Rice, Mango Kimchi, Corn-Miso Emulsion

Sweet Creations (Choose One)

Pistachio-Chocolate Mousse - White Chocolate Crunch, Pistachio Croutons, Cacao Nib Tuile
Seasonal Panna Cotta - California Stone Fruit, Brown Sugar Cake, Peach Gel (Plant-based)
Caramel Cappuccino Cake - Espresso Cake, Honeycomb Candy, Caramelized Chocolate "Soil"
Blueberry-Goat Cheese Cheesecake - Blueberry Meringue, Vanilla Chantilly, Raspberry Coulis, Goat Cheese Mousse

Kids' Menu Highlights

Entrées: Grilled Steak, Citrus-glazed Chicken, Seared Salmon, or House-made Shells & Cheese
Sides: Roasted Yukon Gold Potatoes, Steamed Green Beans, Goat Cheese Polenta, or Brown Basmati Rice
Desserts: Fresh Fruit, Baymax in San Fransokyo Cake, or Cookies and Cream Ice Cream Sandwich

Discuss on the Forums

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UNCgolf29 days ago

Yes, I said that in the post just above yours -- prix fixe makes them more money, even though it's worse for consumers/guests. That's why they chose prix fixe over other options.

"El Gran Magnifico"30 days ago

Why should CG be immune. You get a price increase! You get a price increase! You get a price increase! Everybody gets a price increase! Iger gets a raise

JMcMahonEsq30 days ago

That doesn't really get the restaurant all the benefits of moving to a prix fixe menu though. With prix fixe you get to manage your food costs much more accurately and efficiently than with an open menu by limiting the resources you need and the types of ingredients. Your waste costs are drastically reduced as you don't have ingredients going "stale" do to lack of ordering. You will also generally have better ticket times as staff are only preparing limited dishes more repeatedly which should increases the speed at which they can deliver meals. That's on top of all previously mentioned potential for on average higher table sales as everyone is getting the multiple courses which they might not all order

UNCgolf30 days ago

Prix fixe makes them more money, which is probably why they chose it. You're generally paying more for prix fixe than you would a la carte, even if you purchased the same items. It's an even worse deal if you don't actually want an appetizer, entree, and dessert for yourself and thus don't eat it all.

KDM3109130 days ago

Agreed. They could come up with a solution that’s more flexible.

UNCgolf30 days ago

There were better ways to deal with that than going prix fixe, though. You could require everyone at the table to order an entree, e.g. -- of course people would complain, but so be it. People complain about prix fixe too, and prix fixe is a worse solution for consumers.

KDM3109130 days ago

I get why they did the prix fixe. I mean they don’t want people taking up tables and getting just a drink and some bread and sitting for hours for the view/ vibes. It sucks but I get why they did it. Ditto for Be Our Guest.

JIMINYCROct 11, 2025

Prix-fixe has ruined dining IMHO by limiting choices, increasing costs, lessened portions and taking away favorite menu items that brought us back. I'm now staying away from those spots that once were for us an ADR selection must.

Dr.GrantSeekerOct 10, 2025

The brunch was great when they originally offered it. Really miss that, it was short lived.

christine7257Oct 10, 2025

Disappointing they're not only sticking with the prix fixe but raising the price. If they're hurting for business, they should consider bringing the brunch back (in its original form or close to it).

Mousebucks6Oct 09, 2025

I’ve never understood their desire for prix fixe. Just charge a minimum so you don’t have the ‘just dessert’ crowd, and let people enjoy the venue and food for the proper price

Dr.GrantSeekerOct 09, 2025

This is too bad. We used to be regulars before the prix fixe and only went a few times since it became a pf menu. I can tell you every time we’ve been in the last 3 years it just hasn’t been crowded. I remember the place being packed back in the day. I can’t for the life of me figure out why they don’t just introduce a minimum spend. We used to get sushi, 3/4 apps, entree for each of us, drinks and dessert. We would easily spend $200 as a party of two at the cali grill. So it’s not different than the prix fixe now other than you got more for your money I guess. But now the menu is sub-par and lacking good variety. Used to be a great place.

UNCgolfOct 09, 2025

Not remotely worth the price. Prix fixe is generally a rip-off anyways (obviously there are exceptions).

Horizons '83Oct 09, 2025

We used to be regulars at CG, Naser was our favorite waiter. The PF menu is just a non-starter for us nowadays for any restaurant (Sans V&A, but that's a bit over my paygrade).