TinkerBelle_325
DIS Veteran
- Joined
- Aug 21, 2001
California Grill Menu
SUSHI
Yellowfin Tuna Three Ways Poke, Tartare and Tataki 21
Sashimi Yellowfin Tuna, Salmon, and Hamachi 19
Snake in the Grass Barbecue Eel with Shrimp Tempura, Avacado, and Cucumber 22
Medusa Roll Crispy Soft Shell Crab with Asparagus, Spicy Mayonnaise and Yuzu Pepper Sauce 20
Tempura Malibu Roll Halibut, Cobia, Hamachi, Tuna Tartare and Spicy Sesame Sauce 20
Spicy Kazan Roll Crab, Shrimp, Bay Scallops, Tuna and Fireball Sauce 20
California Roll Jumbo Lump Crab with Avacado and Cucumber 20
Yoshies Deluxe Sushi Platter Maki & Nigiri 25
FIRST COURSE
Lobster and Corn Beignets with Marscapone Cheese and local Sweet Corn Remoulade 16
Spring Salad with Florida Peaches, Candied Pecans, Point Reyes, and Raspberry Vinaigrette 13
Maine Lobster Risotto with Midnight Moon Goat Cheese, Lobster Oil, and Meyer Lemon Beurre Blanc 18
Asian Rock Shrimp Salad with local Citrus, Hearts of Palm, Red Onion, Soy Reduction, Wasabi Cream 16
Sauteed White European Asparagus with Citrus Gratinee, Micro Argulua, and Tomato-Lemon Vinaigrette 14
Hearts of Romaine with Roasted Garlic Dressing, Marinated Anchovies, Olives, Aged Parmesan, and Croutons 10
Zellwood Sweet Corn Bisque with Corn and Bacon Hushpuppies and Cumin Crème Fraiche 10
Sonoma Goat Cheese Ravioli with Sundried Tomatoes, Pesto, Shiitake Mushrooms and Basil 13
MAIN COURSE
Seared Pork Tenderloin with Goat Cheese Polenta, Button Mushrooms and Zinfandel Glaze 32
Filet of Beef with Cheesy Idaho Potato Mash, Buttered Asparagus and, Teriyaki Barbecue Sauce 44
Pan-roasted Pacafic Halibut with Stir-fry Vegetables, Sticky Rice, and Ginger-Soy Hijiki Broth 35
Duo of Lamb T-Bone, Marble Potatoes, Fiddleheads, Chickpeas, Salsa Verde, and Spring Vegetable Vinaigrette 40
Sauteed Soft Shell Crab, Celeriac Puree, Vidalia Onions, Sea Beans, Caper Berries, and Zellwood Corn Emulsion 35
Crispy Free Range Chicken with Handmade Cavatelli Pasta, Porcini Bolognese, Ramps, and Confit Tomato 32
Hand-crafted Spring Pea and Mascarpone Ravioli with Morel Mushroom, Pecorino, and Sweet Carrot Jus 26
Wild King Salmon with Heirloom Carrots, English Peas, Mushrooms, and Pinot Noir Mushroom Reduction 38
and a lovely two-top dusted in Mickey Confetti right at the window 
having 4 tables start all at once, us, two other couples and a family of 6. He recognized me 
and whispered "We will keep you here till the fireworks...why don't you look over the menu for 10 or 15, then I'll take your wine order...then we'll start" 
and that fireball sauce...OMG I swear I nearly lick it clean off the plate.
Alice said it was very good, but the weakest of the three rolls in her opinion.
but all the selections were good. I felt the cheese board I had a Jiko in Oct 2008 was stronger, but this had Tete du Moine, one of my absolute favorites! The candied nuts and the honey comb were our favorite pairings.
My god this was great! I've had this before, but never with vanilla, the subtle sweetness and creaminess helped balance the intense chocolatey richness.
You will LOVE the California Grill! Ask for Ron and tell him Megan who he served the other night sent you 
I am so sorry to be late getting back in on it after your first post. I wonder if you were in the same suite we were at CSR. We too were upgraded to a junior suite in Casitas 3 on the 2nd floor last September for our 25th. I'm going to go now and catch up on all that I missed. 
but Alice had 2 helpings, so they must have been pretty good 
. Can I ask would they give you an additional steak instead of pork, DH is not a pork fan
