Hello, folks!  Finally!  I’m a little bit late – since these delectable menus dropped about a week ago – but better late than never, eh?  Behold!  The entrees and desserts of the 2018 Epcot International “Food-Fest”!

What do you think?  Delicious?  Enticing?  To hear all about my Food & Wine plans, catch this week’s upcoming special episode of the WDW Main Street Podcast!  What are my recommendations?  Stay tuned to this “channel” for the show!

Active Eats

• Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers and Green Onions (KA)
• Spice-crusted Verlasso® Salmon with Warm Lentil Power Salad, Crushed Avocado and Sherry Vinegar (GF)
• Active Eats Energy Bar Bites: a mixture of Chocolate, Nuts, Dried Fruit and Dates (V) (KA)

Africa

• Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato and Pap (GF)
• Spicy Ethiopian Red Lentil Stew with Vegan Yogurt and Quinoa (V)

The Almond Orchard

• Creamy Spinach and Artichoke Dip with Pulled Chicken, Toasted Blue Diamond Almonds and Parmesan Cheese served with Nut Thins® Crackers
• Fire-roasted Tomato Hummus topped with Blue Diamond Lightly Salted Roasted Almonds and served with Blue Diamond Artisan Nut Thins® Multi-seeds Crackers
• Banana Almond Soft-serve Sundae with Fresh Berries and Chocolate Almond Streusel (KA) (V)

Australia

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

Belgium

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

Brazil

• Moqueca: Brazilian Seafood Stew featuring Scallops, Shrimp and White Fish with Coconut-lime Sauce and Steamed Rice
• Crispy Pork Belly with Black Beans, Tomato and Onions (GF)
• Pão de Queijo: Brazilian Cheese Bread (GF) (V) (KA)

Canada

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

The Cheese Studio

• Braised Beef Stroganoff with Tiny Egg Noodles, Wild Mushroom and Boursin Garlic with Fine Herbs Cheese Sauce (KA)
• 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; Strawberry Macaron with Boursin Pepper Cheese
• Maple Bourbon Boursin Cheesecake with Maple Bourbon Cream, Caramel and Pecan Crunch (V)

China

• Xi’an Pancake with Beef
• Chicken Dumplings with Chinese Slaw (KA)
• Beijing Roasted Duck Bao Bun with Hoisin Sauce
• Black Pepper Shrimp with Garlic Noodles

The Chocolate Studio

• Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (GF) (KA)
• Sweet Dark Chocolate Raspberry Tart with Whipped Cream (V)

Coastal Eats

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

Earth Eats

• The Steakhouse Blended Burger: Blended Beef and Wild Mushroom Slider with Brie Cheese Fondue, Arugula, Truffle and Blue Cheese Potato Chip on a Brioche Bun
• The IMPOSSIBLE™ Burger Slider with Wasabi Cream and Spicy Asian Slaw on a Sesame Seed Bun (V)

The Festival Center Wine Shop

• Charcuterie Plate: Chefs Selection of Artisanal Meats and Accompaniments
• La Bottega di BelGioioso® Cheese Plate: Crescenza-Stracchino®, CreamyGorg® Gorgonzola Dolce, and Artigiano® Vino Rosso Cheeses
• Bloody Mary Seafood Cocktail: Shrimp, Bay Scallops, Mussels, Olive Salad and Crisp Lettuce in a Bloody Mary Vinaigrette

Flavors from Fire

• Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds (KA)
• Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions and Blonde Ale Beer Fondue featuring BelGioioso® Romano and American Grana Cheeses
• Charred Chimichurri Skirt Steak on a Smoked Corn Cake with Pickled Vegetable Slaw and Cilantro Aïoli
• Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder and Mango

France

• Croissant aux Escargots: Escargot Croissant with Garlic and Parsley
• Carbonade de Boeuf, Purée de Pommes de Terre: Beer-braised Beef with Bacon, Onion and Mashed Potatoes
• Crème Brûlée à la Confiture de Framboises: Crème Brûlée with House-made Raspberry Jam (V) (GF) (KA)

Germany

• Schinkennudeln: Pasta Gratin with Ham, Onions and Cheese (KA)
• Roast Bratwurst in a Pretzel Roll (KA)
• Apple Strudel with Vanilla Sauce (V) (KA)

Greece

• Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles and Vegan Tzatziki (V) (KA)
• Taste of Greece: Chicken Souvlaki, Feta Cheese Dip with Warm Pita and Lamb Sausage with a Dill Tomato Ragu
• Spanakopita: Greek Spinach Pie (V)
• Bougatsa: Warm Phyllo Dough Strudel with Sweet Vanilla Custard, Lemon Honey Syrup and Cinnamon (V) (KA)

Hawai’i

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

Hops & Barley

• New England Lobster Roll: Warm Lobster with Fresh Herb Mayonnaise and Griddled Roll
• New Brunswick Slider: Slow-braised Beef Brisket “Pot Roast Style” with Horseradish Cream and Crispy Fried Onions on a Potato Roll with Pickled Vegetables on the side
• Freshly Baked Carrot Cake and Cream Cheese Icing (V) (KA)

India

• Warm Indian Bread with Pickled Garlic, Mango Salsa and Coriander Pesto Dips (V) (KA)
• Madras Red Curry with Roasted Cauliflower, Baby Carrots, Chickpeas and Basmati Rice (V) (GF)
• Korma Chicken with Cucumber Tomato Salad, Almonds, Cashews and Warm Naan Bread

Ireland

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

Islands of the Caribbean

• Ropa Vieja Empanada with Tomato Aïoli (KA)
• Jerk-spiced Chicken Lollipop with Roasted Sweet Plantain Salad and Mango Chutney Yogurt
• Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce (V) (KA)

Italy

• Fritto Misto: Crispy Shrimp, Zucchini and Sweet Potatoes with a Spicy Sauce
• Pollo Alla Cacciatora: Braised Chicken Thigh, Mushrooms, Tomatoes and Parmesan Polenta
• Mezzi Rigatoni: Vodka Sauce, Crispy Pancetta and Parmesan Cheese (KA)
• Cannoli: Cannoli filled with Sweet Ricotta, Chocolate and Candied Fruit (KA)

Japan

• Teriyaki Chicken Bun: Steamed bun filled with Chicken, Vegetables and a Sweet Teriyaki Sauce (KA)
• Beef Nigiri topped with Shrimp Sauce and Diced Pickled Jalapeños (GF)
• Spicy Roll: Tuna and Salmon topped with Volcano Sauce

Mexico

• Short Rib Tostada: Corn Tortilla topped with Short Ribs, Black Beans, Salsa Verde and Spring Onion
• Shrimp Quesadilla: Corn Tortilla with Shrimp, Oaxaca Cheese and topped with Spicy Guajillo Sauce and Sesame Seeds
• Coconut Rice Pudding served with Mango Coulis (GF) (V)

Morocco

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

New Zealand

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

Shimmering Sips Mimosa Bar

• Chocolate Croissant: Flaky Croissant stuffed with Chocolate
• Almond Croissant: Flaky Croissant topped with Toasted Almonds
• Jumbo Blueberry Muffin with Streusel Topping
• Cheese Danish with Sweet Icing

Spain

• Charcuterie in a Cone with imported Spanish Meats, Cheeses and Olives with an Herb Vinaigrette
• Spanish-style Paella with Chorizo and Roasted Chicken
• Seafood Salad with Shrimp, Bay Scallops, Mussels, Extra Virgin Olive Oil, White Balsamic Vinegar and Smoked Paprika (GF)

Thailand

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

Wine & Dine Studio

• Seared Scallops, Truffled Celery Root Purée, Brussels Sprouts and Wild Mushrooms featuring Melissa’s Produce
• Butternut Squash Ravioli with Brown Butter Vinaigrette, Parmesan Cheese and Pumpkin Seeds (V) (KA)
• Trio of Artisan Cheese featuring La Bottega di BelGioioso® Cheeses (V)
  La Bottega di BelGioioso Crescenza-Stracchino®
  La Bottega di BelGioioso CreamyGorg® Gorgonzola Dolce
  La Bottega di BelGioioso Artigiano® Vino Rosso

Funnel Cake

• Maple Bacon Funnel Cake topped with Candied Bacon (KA)

Refreshment Outpost

• Spicy Hot Dog with Kimchi and Mustard Sauce

Refreshment Port

• Beef Brisket Poutine: French Fries with Beef Brisket, Beer Cheese Sauce and Poutine Gravy topped with Crispy Onions
• Sweet Potato Poutine: Sweet Potato Fries with Caramel Sauce, Mini Marshmallows and Pecans (V)
• Pineapple Soft-Serve Ice Cream (V)
• Pineapple Soft-Serve Ice Cream with Bacardi Coconut Rum

Taste Track

• Croissant Doughnut Tossed in Cinnamon Sugar (KA)
• Croissant Doughnut with Chocolate and Marshmallows (KA)
• Croissant Doughnut with Chocolate Hazelnut Cream (KA)
• Croissant Doughnut with Sprinkles (KA)
  Add Chocolate, Hazelnut, White Chocolate Raspberry or Vanilla Bean Gelato for an additional charge

(GF) indicates Gluten/wheat-friendly
(KA) indicates Kid-approved (Dishes designed with kids in mind.)
(V) indicates Vegetarian