Let’s Get The Party Started! Food & Wine FULL Menus Have Arrived!

Here they are, folks!  Epcot’s 2017 “bash” is about to begin, and, now, we know what we’re going to have to eat!  It’s about time, Disney!  Let’s jump right into it and start at …

Active Eats – NEW!

  • Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers, and Green Onions
  • Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri (GF)
  • Sweet Avocado Crema with Strawberries, Yellow Cake, and Tortilla Streusel

Verlasso Salmon with Quinoa Salad

Africa

  • Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato, and Pap (GF)
  • Spicy Ethiopian Red Lentil Stew with Vegan Yogurt and Quinoa
  • Spinach and Paneer Cheese Pocket with Mint Raita

The Almond Orchard Hosted by Blue Diamond Almond Breeze – NEW!

  • Banana Almond Sundae layered with Fresh Berries and topped with Dark Chocolate and Blueberry Almonds

Australia

  • Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion, and Snap Peas (GF)
  • Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies (GF)
  • Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut

Belgium

  • Belgian Waffle with Berry Compote and Whipped Cream
  • Beer-braised Beef served with Smoked Gouda Mashed Potatoes
  • Belgian Waffle with Warm Chocolate Ganache and Whipped Cream

Beer-braised Beef served with Smoked Gouda Mashed Potatoes

Brazil

  • Escondidinho de Carne – “Little Hidden One”: Layered Meat Pie with Mashed Yucca (GF)
  • Crispy Pork Belly with Black Beans, Tomato, and Onions (GF)
  • Pão de Queijo: Brazilian Cheese Bread (GF)

Crispy Pork Belly with Black Beans

Canada

  • Canadian Cheddar Cheese Soup served with a Pretzel Roll
  • “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF)

“Le Cellier” Wild Mushroom Beef Filet Mignon

The Cheese Studio, Hosted by Boursin® Cheese – NEW!

  • Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin Garlic and Fine Herbs Cheese Sauce
  • Savory Caramelized Onion Boursin Garlic and Fine Herbs Cheese Tart with Cold Arugula Salad and Aged Balsamic
  • Cheese Trio: Profiterole topped with Boursin Garlic and Fine Herbs Cheese and Orange Apricot Jam, Smoked Salmon Pinwheel with Boursin Shallot and Chive Cheese and Everything Seasoning, and Strawberry Macaroon with Boursin Pepper Cheese

China

  • Beijing Roasted Duck Bao Bun with Hoisin Sauce
  • Spicy Chicken Bao Bun
  • Black Pepper Shrimp with Garlic Noodles
  • Chicken Potstickers

The Chocolate Studio

  • Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (GF)
  • Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust

Coastal Eats – NEW!

  • Lump Crab Cake with Napa Cabbage Slaw and Avocado Lemongrass Cream
  • Baked Shrimp Scampi Dip with Sourdough Baguette
  • Seared Scallops with Roasted Corn and Butterbean Succotash and Chili-Chipotle Butter Sauce

Craft Beers

  • Chilled Scotch Egg wrapped in Sausage with Mustard Sauce
  • Zesty Cheeseburger and Cheddar Cheese Macaroni Handwich
  • L’Orange Cotton Candy: A mixture of Lime and Orange Cotton Candy

Earth Eats, Inspired by The Chew

  • Ricotta and Zucchini Ravioli with Rustic Tomato Sauce
  • Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese
  • Peanut Butter and White Chocolate Mousse with a Caramel Drizzle

Grilled Beef Skewer

Farm Fresh

  • Crispy Chicken with Griddled Cornbread and Red Eye Gravy
  • Roasted Beet Salad with Green Beans, Feta Cheese, Minus 8 Vinaigrette, and Toasted Walnuts (GF)

Flavors from Fire – NEW!

  • Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds
  • Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions, and Blonde Ale Beer Fondue featuring BelGioioso Romano and America Grana Cheeses
  • Sweet Pancake with Spicy Chipotle Chicken Sausage, Onion Jam, and Maple Butter Syrup
  • Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder, and Raspberry Dust

France

  • Moelleux au Fromage de Chèvre et Épinards: Warm Goat Cheese Pudding with Spinach (GF)
  • Croissant aux Escargots: Escargot Croissant with Garlic and Parsley
  • Boeuf Bourguignon, Purée de Pommes de Terre: Cabernet Sauvignon Braised Beef with Mashed Potatoes
  • Crème Brûlée à la Confiture de Framboises: Crème Brûlée with Housemade Rasberry Jam (GF)

Germany

  • Schinkennudeln: Pasta Gratin with Ham and Cheese
  • Roast Bratwurst in a Pretzel Roll
  • Apple Strudel with Vanilla Sauce
  • Lebkuchenherz: Decorated Gingerbread Heart

Greece

  • Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles, and Vegan Tzatziki
  • Taste of Greece: Stuffed Grape Leaves with Lemon Dill Sauce, Grilled Octopus, and Feta Cheese Dip with Warm Pita
  • Spanakopita
  • Bougatsa: Warm Phyllo Dough Strudel with Sweet Vanilla Custard, Lemon Honey Syrup, and Cinnamon

Hawai’i

  • Kalua Pork Slider with Sweet and Sour DOLE® Pineapple Chutney and Spicy Mayonnaise
  • Grilled Tuna Tataki with Seaweed Salad and Pickled Cucumbers and Wasabi Cream
  • Teriyaki-glazed SPAM® Hash with Potatoes, Peppers and Onions and Spicy Mayonnaise
  • Passion Fruit Cheesecake with Toasted Macadamia Nuts

Kalua Pork Slider

Hops & Barley

  • New England Lobster Roll
  • Smoked Beef Brisket and Pimento Cheese served on Griddled Garlic Toast
  • Freshly Baked Carrot Cake and Cream Cheese Icing

India

  • Warm Indian Bread with Pickled Garlic, Mango Salsa, and Coriander Pesto Dips
  • Madras Red Curry with Roasted Cauliflower, Baby Carrots, Chickpeas, and Basmati Rice (GF)
  • Korma Chicken with Cucumber Tomato Salad, Almonds, Cashews, and Warm Naan Bread
  • Pistachio Cardamom Bundt Cake with Chocolate Coconut Mousse

Ireland

  • Roasted Irish Sausage with Colcannon Potatoes and Onion Gravy
  • Warm Irish Cheddar Cheese and Stout Dip with Irish Brown Bread
  • Warm Chocolate Pudding with Irish Cream Liqueur Custard

Islands of the Caribbean

  • Jamaican Beef Patty with Mango Salsa
  • Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions (GF)
  • Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce

Italy

  • Crispy Calamari with Spicy Pomodoro Sauce
  • Costoletta di Agnello alla Marchigiana: Braised T-Bone Lamp Chops and Potatoes with Vidalia Onions, Thyme, Bay Leaf and Lamb Jus
  • Absolut Penne: Vodka Sauce with Shrimp
  • Cannoli al Cioccolato: Chocolate-covered Cannoli filled with Sweet Ricotta, Chocolate, and Candied Fruit

Japan

  • Wasabi Shumai Steamed Pork Dumplings
  • Salmon BLT Sushi Roll
  • Teriyaki Ginger Pork

Mexico

  • Rib Eye Taco: Marinated Rib Eye, Roasted Chipotle Sauce, and Grilled Scallions on a Corn Tortilla
  • Tequila Chipotle Shrimp: Served on a Black Bean Huarache garnished with Red and Green Cabbage, Queso Fresco, and Crema Mexicana
  • Cajeta Mousse served with Cajeta Sauce and White Chocolate Flakes

Morocco

  • Kefta Pocket: Seasoned Ground Beef in a Pita Pocket
  • Spicy Hummus Fries with Cucumber, Tomato, Onions, and Tzatziki Sauce
  • Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce

Hummus Fries

New Zealand

  • Lamb Meatball with Spicy Tomato Chutney
  • Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs
  • Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Purée

Lamb Meatball

Patagonia

  • Beef Empanada
  • Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée (GF)

Scotland

  • Traditional Scottish Lamb Stew with Neeps and Tatties
  • Fresh Potato Pancake with Scottish Smoked Salmon and Herbed Sour Cream
  • The Tipsy Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats

Lamb Stew

Spain

  • Charcuterie in a Cone with a selection of imported Spanish Meats, Cheeses, Olives and an Herb Vinaigrette
  • Traditional Spanish Paella with Shrimp, Mussels, Chicken, and Crispy Chorizo (GF)
  • Seafood Salad with Shrimp, Bay Scallops, and Mussels, Extra Virgin Olive Oil, White Balsamic Vinegar, and Smoked Paprika (GF)
  • Sweet Olive Oil Cake with Powdered Sugar and Lemon Curd

Thailand

  • Marinated Chicken with Peanut Sauce and Stir-fried Vegetables
  • Seared Shrimp and Scallop Cake with Cold Noodle Salad
  • Red Hot Spicy Thai Curry Beef with Steamed Rice

The Wine & Dine Studio

  • Pulled Duck Confit with Cannellini Bean Ragoût and Zinfandel Reduction
  • Seared Scallops, Truffled Celery Root Purée, Brussel Sprouts, and Wild Mushrooms featuring Melissa’s Produce
  • Trio of Artisan Cheese – Fromager Affirois de Excellence served with toasted Baguette, Point Reyes Original Blue served with Apricot Jam, Point Reyes Toma served with Honey
  • Artist Palette of Cheese and Wine – Trio of Artisan Cheese paired with Round Pond Estate Sauvignon Blanc, St. Francis Chardonnay, and Recuerdo Malbec

Refreshment Cool Post

  • Spicy Hot Dog with Kimchi and Mustard Sauce

Refreshment Port

  • Croissant Doughnut with Cinnamon and Sugar
  • Fried Chicken Breast Nuggets with DOLE Pineapple Sweet and Sour Sauce
  • Pineapple Dole Whip Soft-Serve Ice Cream
  • Pineapple DOLE Whip Soft-Serve Ice Cream with Bacardi Coconut Rum

There!  What do you think, my friends?  What hits your menu?  Are your favorites returning to the “party” this year?  What new items catch your fancy?

Leave us comments, here, on this post or on social media!  We want to hear about your excitement!  Let’s get the conversation started!

2 thoughts on “Let’s Get The Party Started! Food & Wine FULL Menus Have Arrived!

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