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| Copyright: Disney Park Blog |
Braised pork for lunch and a grilled strip steak for dinner – Chef
Michael Deardorff had a hard time choosing, but says those are two of
his favorites from the new menu for
Be Our Guest Restaurant in New Fantasyland at Magic Kingdom Park.
Chef Deardorff has been at the helm in Disney kitchens for 25 years, most recently as part of the opening of the restaurants at
Aulani, a Disney Resort & Spa in Ko Olina, Hawai’i. Now he’s back to open Be Our Guest, inspired by
“Beauty and the Beast,” with three dining rooms and seats for over 500 guests.
“Lunch is quick service, but not traditional counter service,” says
Deardorff. Guest-activated terminals make ordering a snap (there also
will be traditional cashiers for cash orders and special dietary
requests). You order, take a seat and lunch is delivered to your table –
on china, not paper.
Back to the menu. “It’s all about simple, fresh ingredients,” says
Deardorff. “Just like your favorite quick-service restaurants across
Magic Kingdom Park, you’ll be able to enjoy sandwiches and salads at Be
Our Guest Restaurant for lunch, but all with a twist that transports you
to the French setting of ‘Beauty and the Beast.’”
There’s a little French bistro flavor with tuna Niçoise salad and a
Croque Monsieur sandwich with carved ham, Gruyere cheese, béchamel and
pommes frites
(a fancy term for French fries). Or go for the carved turkey on a
warm baguette with Dijon mayonnaise, or the grilled steak sandwich with
garlic butter spread, both with pommes frites. Heartier fare includes
braised pork that’s cooked for eight hours, and for vegetarians, there’s
a loaded vegetable quiche or quinoa, shallot and chive salad.
Dinner is table service, with diverse starters such as a charcuterie
plate with cured meats and sausages, mussels steamed in white wine,
French onion or potato leek soup, and a salad with champagne
vinaigrette. We’re intrigued by the salad trio with three mini tastes of
roasted beet, raisins and orange; green beans, tomatoes and roasted
shallots; and watermelon, radish and mint.
Entrées include a thyme-scented pork rack chop with au gratin pasta,
rotisserie rock hen with roasted fingerling potatoes, pan-seared salmon
in leek fondue, grilled strip steak with pommes frites, sautéed shrimp
and scallops with veggies in puff pastry with creamy lobster sauce, and
an oven-baked ratatouille.
Oh, and dessert – we vote for the cupcakes, strawberry cream cheese
or triple chocolate. If cupcakes aren’t your favorite sweet ending,
there’s a chocolate cream puff and a passion fruit cream puff.
For kids 9 and under, the lunch entrées include a carved turkey
sandwich, roasted pulled pork, Mickey meatloaf, seared mahi mahi, or
whole-grain macaroni topped with marinara and mozzarella. For dinner,
it’s grilled steak, grilled fish of the day, whole-grain macaroni or
grilled chicken breast.
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| Copyright: Disney Park Blog |
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| Copyright: Disney Park Blog |
