Let’s EAT!  Finally!  The 2015 Epcot International Food & Wine Festival’s menus have been released!  Just moments ago, in fact.

It’s a return of old favorites and a sprinkling of new creations, my friends!  For today, just drink in the entrees and desserts.  What do you think?  Are you ready to book your trip?

Africa

• Berbere-style beef tenderloin tips with onions, jalapeños, tomato and pap
• Buttered chicken with micro cilantro and naan bread

Cheese Studio

• Trio of artisan cheese
  – Karst cave-aged cheese served with honey
  – La Bonne Vie goat cheese served with Craisin bread
  – Rogue Creamery Oregon Blue Cheese with berry port compote
• Sweet goat cheese panna cotta with guava gellé
• Cheese fondue with sourdough bread

Wine Studio – The Trio of artisan cheese can also be purchased here.

Australia

• Grilled sweet and spicy bush berry shrimp with pineapple, peppers, onions, and snap peas
• Grilled lamb chop with mint pesto and potato crunchies
• Lamington: Yellow cake dipped in chocolate and shredded coconut

Belgium

• Potato and leek waffle with beer-braised beef and smoked gouda cream
• Belgium waffle with warm chocolate ganache and whipped cream
• Belgium waffle with berry compote and whipped cream

Brazil

• Escondidinho de carne, “Little Hidden One”: layered meat pie with mashed yucca
• Crispy pork belly with black beans and tomato
• Pão de queijo: Brazilian cheese bread
• Cocada: Brazilian coconut candy

Canada

• Canadian cheddar cheese soup
• Chicken sausage with creamy polenta and Minus 8 onion jam
• “Le Cellier” wild mushroom beef filet mignon with truffle butter sauce

China

• Beijing roasted duck in steamed bun with hoisin sauce
• Gaoli beef slider
• Black pepper shrimp with Sichuan noodles
• Chicken pot stickers

Desserts & Champagne

• Chocolate cherry explosion
• Strawberry-basil champagne “toast”
• Guylian® Belgian chocolate seashell truffles

Dominican Republic

• Lechón asado: Roasted pork with mangú, pickled red onion and avocado
• Soufflé de yuca: Yuca soufflé topped with griddled cheese
• Pescado con coco: Seared grouper, pigeon peas and rice with coconut sauce
• Caramel flan with rum-roasted pineapple

Farm Fresh

• Loaded mac n’ cheese with Nueske’s® pepper bacon, cheddar cheese, peppers and green onions
• Griddled “yard bird” with braised greens

France

• Croissant aux escargots with garlic and parsley
• Boeuf bourguignon: Braised short ribs in cabernet with mashed potatoes
• Crème brûlée vanille chocolat: Vanilla & chocolate crème brûlée topped with caramelized sugar

Germany

• Schinkennudeln: Pasta gratin with ham and cheese
• Roast bratwurst in a pretzel roll
• Apple strudel with vanilla sauce

Greece

• Vegetarian moussaka with Gardein sausage crumbles
• Greek salad in a cone
• Chicken gyro with tzatziki sauce
• Spanakopita

Hawaii

• Kālua pork slider with sweet and sour Dole® Pineapple chutney and spicy mayonnaise
• Tuna poke with seaweed salad and lotus root chips

Hops & Barley

• New England Lobster Roll
• Florida grass fed beef slider with pimento cheese
• Fresh baked carrot cake with Craisins® and cream cheese icing

Ireland

• Lobster and seafood fisherman’s pie
• Kerrygold cheese selection: Reserve cheddar, Dubliner with Irish Stout and Skellig
• Warm chocolate pudding with Kerrygold Irish Cream Liqueur Custard

Italy

• Ravioli alla caprese: Cheese ravioli, tomato sauce, mozzarella, parmesan and basil
• Filetto di pollo, con funghi al marsala: Chicken tenderloin, cremini mushrooms, marsala sauce and ciabatta bread
• Cannoli al cioccolato: Chocolate-covered cannoli filled with sweet ricotta, chocolate and candied fruit

Japan

• Spicy hand roll: Tuna and salmon with Kazan Volcano sauce
• Teriyaki gyoza bun: Steamed bun filled with chicken, vegetables and sweet teriyaki sauce
• Miso Udon: steamed shrimp, vegetables, and noodles in a spicy broth

Mexico

• Tacos de camarón: Battered shrimp, pico de gallo, pickled onions, and chipotle mayonnaise
• Chilaquiles de pollo: Corn chips layered with seasoned chicken, queso fresco, sour cream and cilantro
• Pastel de elote con queso: sweet corn cheesecake

Morocco

• Kefta pocket: Ground seasoned beef in a pita pocket
• Harissa chicken roll
• Baklava

New Zealand

• Steamed green lip mussels with garlic butter and toasted bread crumbs
• Seared venison loin with wild mushroom marsala sauce and kumara dumpling
• Lamb meatball with spicy tomato chutney

Patagonia

• Beef empanada
• Grilled beef skewer with chimichurri sauce and boniato purée
• Roasted Verlasso salmon with quinoa salad and arugula chimichurri

Poland

Kielbasa and potato pierogi with caramelized onions and sour cream
Sauerkraut pierogi with pork goulash

Scotland

• Haggis with neeps and tatties: Traditional Haggis with rutabaga and mashed potatoes
• Fresh potato pancake with Scottish smoked salmon and herb sour cream
• Seared sea scallop with spinach-cheddar gratin and crispy bacon
• The Tipsy Laird: Whiskey-soaked cake with lemon cream and toasted oats

South Korea

• Korean Barbecue Short Rib with Steamed Rice and Cucumber Kimchi
• Roasted pork lettuce wrap with kimchi slaw

Sustainable Chew

• Pork Spareribs with red wine, fennel, and cheesy mascarpone grits
• Ricotta & zucchini ravioli with tomato sauce
• Vanilla panna cotta with fresh figs and pistachio brittle

Chew Labs

• Olive oil poached salmon with fresh corn, bacon and pepper jam
• New York strip, parsnip silk, balsamic glaze and arugula foam
• Liquid nitro chocolate almond truffle with warm whiskey caramel

For even more details, please consult Disney’s Food & Wine web site at this link!  In the meantime … let’s get ready to EAT!