We’ve been waiting patiently for them, haven’t we, my friends?  In fact, I finally saw a polite question on Facebook just the other day asking when, historically, do “Food” & Garden menus get dropped.

Wait no longer, folks!  The Epcot International Flower … er, “Food” … and Garden Festival is about to descend upon World Showcase, and it’s bringing the “goods”.  Tons of cuisine!  Let us know with a comment – what looks good to you!  Take a look …

Arbor at The Gardeners Terrace – NEW!

• Fried Green Tomatoes with Blue Crab-fennel Salad, Remoulade and Smoked Paprika Oil
• Smoked Salmon Stack with Avocados, Tomatoes, Sour Cream, Caviar and Focaccia Crostino
• Mixed Berry Buttermilk Cake, served with Apple Cider Sorbet (V) (GF) (KA)

Flavor Full Kitchen Hosted by AdventHealth – NEW!

• Citrus-poached Salmon with Ancient Grain Salad, Roasted Vegetables, Citrus Greens (GF)
• From the Garden: Roasted Beets, Cashew Cheese and Micro Herbs with Lemon-oil Dressing (GF) (V)
• Mickey Tart Peanut Butter Mousse with Strawberry Jam and Boba Pearls (V) (KA)

Bauernmarkt: Farmer’s Market (Germany)

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

The Citrus Blossom – NEW!

• Lobster Tail with Meyer Lemon Emulsion and Grilled Lemon (GF)
• Tuna Tataki with Spicy Yuzu Glaze, Mango, Avocado and Pappadam Crisp
• Crispy Citrus Chicken with Orange Aïoli and Baby Greens (GF) (KA)
• Citrus Shortcake: Orange Chiffon Cake, Lemon Curd, Mandarins, Whipped Cream, Citrus Crumble (V)

Fleur de Lys (France)

• Vichyssoise aux Concombres: Chilled Cucumber Soup (GF)
• Tarte au Chévre: Goat Cheese Tart with Caramelized Onions on a flaky Pastry Crust (V)
• Canard Confit à la Provençal: Braised Duck Confit with Tomatoes and Olives on Polenta
• Macaron au Chocolat en Sucette: Large Chocolate Macaron Lollipop (GF)

Florida Fresh

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

Hanami (Japan)

• Frushi: Fresh Pineapple, Strawberry and Melon rolled with Coconut Rice garnished with Whipped Cream, Berry Sauce Drizzle and Toasted Coconut (V) (KA)
• Chilled Soba Noodle Salad with Pan-seared Tuna and Wasabi Dressing
• Karaage with Nanban Sauce: Japanese-style Fried Chicken served on a bed of Shredded Cabbage and topped with a Soy and Vinegar-based Dressing (KA)

Jardin de Fiestas (Mexico)

• Tlacoyo: Blue Corn Masa topped with Black Bean Spread, Ground Chorizo, Queso Fresco and Mexican Cream
• Beef Torta: Braised Beef served on a Crispy Sourdough Roll with Queso Oaxaca, Avocado, Pickled Onions and Jalapeños in a Spicy Habanero Sauce
• Tres Leches: Milk-soaked Sponge Cake topped with Cajeta Whipped Cream and Almond Powder

La Isla Fresca (Caribbean)

• Jamaican-braised Beef with Pigeon Pea Rice and Micro Cilantro
• Sugar Cane Shrimp Skewer with Steamed Rice and Coconut-Lime Sauce
• Tropical Mousse Cake: Layers of Passion Fruit Cake, Coconut Mousse and a Tropical Fruit Glaze with Fresh Pineapple (KA)

Lotus House (China)

• Szechuan Spicy Red-braised Beef Shank over Rice
• House-made Crab and Cheese Wontons
• Vegetable Spring Rolls (V) (KA)

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 (KA)
• Griddled Maple Pound Cake with Warm Peach Compote and Sweet Corn Gelato featuring Burton’s Maple Syrup (KA)

Pineapple Promenade

• Spicy Hot Dog with Pineapple Chutney and Plantain Chips
• Pineapple Soft-serve (V) (KA)
• Pineapple Soft-serve Ice Cream with Parrot Bay Coconut Rum

Primavera Kitchen (Italy)

• Pizza Toscana: Rustic Italian Flatbread with Sweet Sausage, Caramelized Onion, Mozzarella, Asiago and Parmesan Cheeses (KA)
• Pomodori Verdi e Mozzarella: Fried Green Tomatoes, Mozzarella Cheese, Balsamic Reduction
• Tri-Colored Cheese Tortellini, Sage Butter and Chicken Veloute (KA)
• Zeppole: Ricotta Cheese Fritters, Powdered sugar, Raspberry Sauce and Chocolate-hazelnut Drizzle (KA)

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 SMOKEHOUSE: Barbecue and Brews (The American Adventure)

• Pulled Pig Slider with Coleslaw (KA)
• Shredded Beef Brisket with Smoked Potato, Chorizo Fondue and Green Tomato Relish
• Beef Brisket Burnt Ends and Smoked Pork Belly Slider with Garlic Sausage, Chorizo, Cheddar Fondue and House-made Pickle
• Warm Chocolate Cake with Bourbon-Salted Caramel Sauce and Spiced Pecans (V)

The Honey Bee-stro Hosted by National Honey Board™

• Roasted Cauliflower with Buckwheat Honey Carrot Purée, Wild Rice Pilaf, Asparagus, Honey-blistered Grapes, Sunflower Brittle and Coriander Flowers (GF) (V)
• Honey Tandoori Chicken Flatbread with White Cheddar Cheese, Charred Vegetables, Clover Honey Sour Cream and Micro Citrus Greens
• Local Wildflower Honey-mascarpone Cheesecake with Orange Blossom Honey Ice Cream garnished with Fennel Pollen Meringue Kisses and Petite Lavender Shoots (V) (KA)

Trowel & Trellis Hosted by IMPOSSIBLE™ Foods – NEW!

• Grilled Street Corn on the Cob with Savory Garlic Spread (GF) (V) (KA)
• Farmhouse Meatball with Lentil Bread, Spinach, Marinated Vegetables, Creamy Herb Dressing (V)
• Chocolate Pudding Terrarium with Avocado Cream, Matcha Crumb, Pomegranate and Baby Herbs (GF) (V)

Funnel Cake

• Key Lime Funnel Cake topped with Crumbled Graham Cracker and Whipped Cream

Taste Track

• Violet Blueberry Vanilla Croissant Doughnut

Refreshment Port

• Coffee-rubbed Pork Poutine with Barbecue Demi-Glace, Fire-roasted Corn Relish and Cheese Curds

(V) = Vegan

(GF) = Gluten Free

(KA) = Kid Approved