Good Wednesday, my friends!  World Showcase’s spring-time menus have been revealed!  That’s right!  It’s time to devour the 2018 Epcot International “Food” & Garden Festival!  

With an earlier-than-ever opening date of February 28th, Epcot’s annual flower-filled event will run all of the until May 28th!  Plenty of time to eat!  And, what’s being served?  Take a look!

Please note: the following menu items marked with (GF) are gluten/wheat-friendly and those with (V) are vegetarian.

Bauernmarkt: Farmer’s Market (Germany)

• Potato Pancakes with House-made Apple Sauce (V)
• Potato Pancake with Caramelized Ham, Onions and Herb Sour Cream
• Toasted Pretzel Bread topped with Black Forest Ham and Melted Gruyère Cheese
• Warm Cheese Strudel with Mixed Berries

Cider House (United Kingdom)

• Pear Cider-brined Shredded Corned Beef with Braised Cabbage and Branston Dressing with Pears
• House-made Potato and Cheddar Cheese Biscuit with Smoked Salmon Tartare
• Freshly Baked Lemon Scone with Crème Fraîche and Mixed Berries (V) (GF)

Fleur de Lys (France)

• Tarte à la Tomate Provençale: Provencal Tomato Tart with Sautéed Onions, Fresh Thyme and Rosemary on a Flaky Pastry Crust (V)
• Canard Confit Aux Gnocchi à la Parisienne: Braised Duck Confit with Parisian Gnocchi
• Macaron au Chocolat en Sucette: Large Chocolate Macaron Lollipop (GF)

Florida Fresh (between France and Morocco)

• Carne Guisada with Black Bean Cake and Cilantro Lime Sour Cream
• Spicy Blackened Shrimp and Stone-ground Cheddar Cheese Grits with Brown Gravy and Local Sweet Corn Relish
• Key Lime Tart with Toasted Meringue

Hanami (Japan)

• Frushi: Fresh Pineapple, Strawberry and Melon rolled with Coconut Rice, sprinkled with Toasted Coconut and Whipped Cream with Raspberry Sauce on the side (V)
• Ginger Beef Yaki Udon: Thin-sliced Beef, Onions and Noodles tossed on the grill with Soy and Ginger
• Teriyaki Salmon with Furikake Seasoned Brown Rice (GF)

THE SMOKEHOUSE: Barbecue and Brews (American Adventure)

• Pulled Pig Slider with Coleslaw
• Beef Brisket Burnt Ends and Smoked Pork Belly Slider with Garlic Sausage, Chorizo, Cheddar Fondue and House-made Pickle
• Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños
• Warm Chocolate Cake with Bourbon-Salted Caramel Sauce and Spiced Pecans (V)

Jardin de Fiestas (Mexico)

• Pork Taco: Slow-braised Pork Taco served with Apple Relish, Goat Cheese and Chile de Árbol Sauce
• Chilaquiles: Chilaquiles served with Chorizo, Mexican Cream and Cotija Cheese
• Capirotada: Bread Pudding served with Rompope

La Isla Fresca

• Jamaican-braised Beef with Pigeon Pea Rice and Micro Cilantro
• Sugar Cane Shrimp Skewer with Steamed Rice and Coconut Lime Sauce
• Caribbean Conch Salad with Mango, Papaya and Pickled Red Onions
• Tropical Mousse Cake: Layers of Passion Fruit Cake, Coconut Mousse and a Tropical Fruit Glaze with Fresh Pineapple

Lotus House (China)

• Spicy Meatballs with Crispy Tofu
• Fried Chicken Dumplings with Peanut Sauce
• Vegetable Spring Rolls (V)

Northern Bloom (Canada)

• Seared Scallops with French Green Beans, Butter Potatoes, Brown Butter Vinaigrette and Apple-wood Smoked Bacon (GF)
• Beef Tenderloin Tips, Mushroom Bordelaise Sauce, Whipped Potatoes with Garden Vegetables
• Griddled Maple Pound Cake with Warm Peach Compote and Sweet Corn Gelato

Pineapple Promenade

• Spicy Hot Dog with Pineapple Chutney and Plantain Chips
• Pineapple Soft-Serve (V)

Primavera Kitchen (Italy)

• Frittata di Asparagi: Asparagus Frittata, Mixed Greens and Citrus Dressing (GF) (V)
• Firtto Misto: Crispy Shrimps, Zucchini and Spicy Sauces
• Ravioli: Maine Lobster Ravioli with Vodka Sauce
• Panna Cotta al Melone: Cantaloupe Panna Cotta (GF) (V)

Taste of Marrakesh (Morocco)

• Harissa Chicken Kebab with Dried Fruit Couscous Salad
• Fried Cauliflower with Capers, Garlic Parsley and Chili Ranch Sauce
• Walnut Honey Baklava

The Berry Basket

• Lamb chop with Quinoa Salad and Blackberry Gastrique
• Field Greens with fresh Strawberries, Crisp Quinoa, Strawberry Vinaigrette and Spiced Pecans (V)
• Warm Wild Berry Buckle with Pepper Berry Gelato (V)

The Honey Bee-stro Hosted by National Honey Board™– NEW!

• Roasted Cauliflower with Buckwheat Honey Carrot Puree, Wild Rice Pilaf, Asparagus, Honey Blistered Grapes and Sunflower Brittle (GF) (V)
• Honey Tandoori Chicken Flatbread with White Cheddar Cheese, charred vegetables, Clover Honey Sour Cream and Micro Watercress
• Local Wildflower Honey-Mascarpone Cheesecake with Orange Blossom Honey Ice Cream garnished with Fennel Pollen Meringue Kisses