FULL Menus Are Here Already! Welcome to the 2018 Epcot International Festival of the Arts, Folks!

In Disney’s own words … “Let Them Eat Art”!  That’s right, my friends.  On the heels of announcing tons of Holiday Kitchen goodies, Epcot has just released full menus for January’s Festival of the Arts!  Take a look!

The Deconstructed Dish

  • Atypical BLT with Crispy Pork Belly, Tomato Jam and Soft Poached Egg
  • Irregular Reuben with Shredded Corned Beef, Thousand Island Dressing, Pickled Red Cabbage and a Rye Curl
  • Deconstructed Strawberry Cheesecake: Whipped, New York Style Cheesecake with Fresh Florida Strawberries and Sugar Cookies with Micro-basil

2017’s Crispy Pork Belly and Soft Poached Egg!

Cuisine Classique

  • Red Wine Braised Short Rib with Parsnip Purée, Broccolini, Baby Tomatoes and Aged Balsamic
  • Seared Corvina with braised Ratatouille and Lemon-Thyme Beurre Blanc (GF)
  • Artist Palette Jumbo Chocolate Chip Cookie
  • Saint-Honore Tart: Caramel Cream Tart with Caramel Glaze topped with Cream Puffs

The Artist’s Table

  • Roasted Pork Roulade with Butternut Squash Purée, Marble Potatoes and Baby Carrots with a Red Wine Sauce featuring Melissa’s Produce
  • Pan-Seared Scallop with Chorizo, Roasted Red Pepper Coulis and a Parmesan Crisp (GF)
  • Artist Palette Jumbo Chocolate Chip Cookie

2017’s Scallop and Parmesan Crisp!

The Painter’s Palate

  • Trio of Savory Croissant Doughnuts:  Whipped Boursin Garlic and Fine Herbs Cheese with Fresh Herbs (V), Chicken Salad with Shaved Fennel and Fresh Herbs, Spicy Tuna with Wasabi and Seaweed Salad
  • Gallery Bites: A Trio of Hors d’Oeuvres – Chilled Shrimp with Cucumber Cream Cheese on a Crostini, Traditional Deviled Egg with Candied Bacon, Crispy Truffled Risotto Ball with Stone-ground Mustard
  • Pop’t Art: Abstract Designed Sugar Cookie with Strawberry Filling (V)
  • White Chocolate Figment Puzzle on an Artist Palette

Pop Eats!

  • Sous Vide Poulet Rouge Chicken Roulade with Apples and Sage served with Warm Brie Fondue, Blueberry and Beet Gel and garnished with Apple and Beet Chips
  • Shrimp Ceviche with Lime Mint Foam
  • Almond Frangipane Cake layered with Raspberry Jam and Chocolate (V)
  • Pop’t Art: Modern-design Sugar Cookie with Strawberry Filling (V)

Decadent Delights

  • White Chocolate and Purple Sweet Potato Mousse, Salted Caramel and Maple Meringue with Coconut
  • Crisp Caramel Chocolate Mousse Bar, Flavored Merengue Kisses and Passion Fruit Sauce
  • S’mores Tart: House-smoked Buttermilk Chocolate Cake with Chocolate Mousse, Toasted Marshmallow Meringue, Graham Cracker Dust and Malted Milk Chocolate Sauce
  • Artist Palette Jumbo Chocolate Chip Cookie

The Masterpiece Kitchen

  • Charcuterie Palette with Artisan Cured Meats, Nueske’s Smoked Beef and Cheese
  • Smoked Salmon Tartare, Caviar, Crisp Lavash and Traditional Accompaniments
  • Wild Mushroom Risotto, Aged Parmesan, Truffle Shavings and Zinfandel Reduction (V)
  • Triple Chocolate Mousse, Chocolate Crunch, Dark Chocolate Sauce and Gold Leaf from our Master Pastry Chef

Takumi Table – Japan Pavilion

  • Chirashi Sushi and Haupia Pearl: Salmon, Tuna and Yuzu Miso with Coconut Tapioca Pudding
  • Taiyaki: Stuffed Japanese Pastry with Sesame Cream and Raspberry Sauce

El Arista Hambriento (The Hungry Artist)

  • Mixiote de Cordero: Wrapped Slow Braised Lamb marinated in Tres Chiles Paste and Spices
  • Tacos de Puerco: Two Corn Tortillas with Slow-roasted Pork Shoulder marinated in Ancho Paste, served with Sweet Plantain Purée and garnished with Pea Tendrils
  • Atole de Fresa and Mexican Concha Bread: Warm Strawberry Drink served with Mexican Concha Bread

Refreshment Outpost

  • Chilled Shrimp, Quinoa, Layered Vegetables, Spiced Yogurt and Red Pepper Coulis

2017’s Chilled Shrimp and Quinoa!

Refreshment Port

  • Croissant Doughnut filled with Pastry Cream and topped with Colored Pearls

The Painted Panda – China

  • Coconut Panda Rice Cake
  • Crispy Fried Shrimp in a Wonton Chip Lotus Flower
  • Crystal Mooncake with Fruit Filling, garnished with Toasted Coconut

L’Art du Cuisine Francaise – France

  • Rillettes du Mans, Cornichons, Carré du Boulanger: House-made Pork Rillettes, Cornichons and House-made Bread
  • Saumon en Croute Façon Paul Bocuse: Salmon in a Puff Pastry Crust, Paul Bocuse-style, with Spinach and Beurre Blanc Sauce
  • Le Coucher de Soleil: Sunset Mango and Raspberry Cake

Mosaic Canteen – Morocco

  • Hummus Trifle: Layered Hummus topped with Spiced Beef, Pine Nuts and Dry Cherries, served with Pita Chips
  • Mediterranean Flat Bread with Zaatar, Olive Oil Artichoke, Olives, Mozzarella and Feta Cheese
  • Chebbakia: Hand-twisted Strips of Fried Dough coated with Honey, Rosewater and Sesame Seeds

L’Arte di Mangiare – Italy

  • Involtini di Salmone al Basilico, Piso Venere, Salsa Romesco: Basil-scented Salmon Roulade, Purple Rice and Romesco Sauce
  • Sformato di Melanzane e Pomodori, Mozzarella Fior di Latte: Tomato and Eggplant Terrine, Fior di Latte Mozzarella
  • Crema Fitta, Pesche e Rucola Pesto, Ciliege di Amarasca: Cream Fritters, Peach and Arugula Pesto and Amarena Cherries

Will the food festivals ever end?  I hope not!  These art festival-exclusive “food studios” will be open daily from January 12th to February 19th (2018, of course).  We can’t wait!  Can you?

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