jenniferma
DIS Veteran
- Joined
- Jun 19, 2004
- Messages
- 1,142
sorry if this is a repeat, but I just saw this online about the new Be Our Guest Restaurant: (it also says the dinner is one credit, not two! yea!)
This will be a bit different than what youre used to with regular Magic Kingdom counter service. Touch-screeen, automated terminals (like you can find at Pecos Bill and Contempo Cafe) will be available for guests to customize their orders. For special dietary requests and cash orders, cashiers will also be available.
Once your order is placed, youll sit down and your order will be delivered to you on real tableware no paper and plastic around here. Guests who have eaten at Wolfgang Puck Express in Downtown Disney will understand the process here.
The counter-service menu itself will include French-inspired items (lots of you called that one long ago!!). Sandwiches and salads on the menu will include a tuna Niçoise salad and a Croque Monsieur sandwich with carved ham, Gruyere cheese, béchamel and pommes frites (lets hope theyre like the ones at Cafe Orleans!!).
Other options? Carved turkey on a warm baguette with Dijon mayonnaise, or a grilled steak sandwich with garlic butter spread. These are also served with pommes frites. A braised pork dish (cooked for eight hours) will also be available this is the Chefs favorite. Vegetarians will enjoy a loaded vegetable quiche or quinoa, shallot, and chive salad.
For the kiddos at lunch, expect a carved turkey sandwich, roasted pulled pork, Mickey meatloaf, seared mahi mahi, or whole-grain macaroni topped with marinara and mozzarella.
Once dinner hits the dining rooms transform to table-service venues.
The menu will start out with a charcuterie plate with cured meats and sausages, mussels steamed in white wine, French onion or potato leek soup, a salad with champagne vinaigrette, and a salad trio with roasted beet, raisins, and orange; green beans, tomatoes, and roasted shallots; and watermelon, radish, and mint.
Main course options include a thyme-scented pork rack chop with au gratin pasta (YUM!), rotisserie rock hen with roasted fingerling potatoes, pan-seared salmon in leek fondue (Ill just take a side of that leek fondue for my meal, please ), grilled strip steak with pommes frites, sautéed shrimp and scallops with veggies in puff pastry with creamy lobster sauce, and an oven-baked ratatouille.
For dessert, enjoy strawberry cream cheese or triple chocolate cupcakes, a chocolate cream puff, or a passion fruit cream puff.
(Note: So far, no mention of gray stuff )
For kids at dinner, its grilled steak, grilled fish of the day, whole-grain macaroni, or grilled chicken breast.
This will be a bit different than what youre used to with regular Magic Kingdom counter service. Touch-screeen, automated terminals (like you can find at Pecos Bill and Contempo Cafe) will be available for guests to customize their orders. For special dietary requests and cash orders, cashiers will also be available.
Once your order is placed, youll sit down and your order will be delivered to you on real tableware no paper and plastic around here. Guests who have eaten at Wolfgang Puck Express in Downtown Disney will understand the process here.
The counter-service menu itself will include French-inspired items (lots of you called that one long ago!!). Sandwiches and salads on the menu will include a tuna Niçoise salad and a Croque Monsieur sandwich with carved ham, Gruyere cheese, béchamel and pommes frites (lets hope theyre like the ones at Cafe Orleans!!).
Other options? Carved turkey on a warm baguette with Dijon mayonnaise, or a grilled steak sandwich with garlic butter spread. These are also served with pommes frites. A braised pork dish (cooked for eight hours) will also be available this is the Chefs favorite. Vegetarians will enjoy a loaded vegetable quiche or quinoa, shallot, and chive salad.
For the kiddos at lunch, expect a carved turkey sandwich, roasted pulled pork, Mickey meatloaf, seared mahi mahi, or whole-grain macaroni topped with marinara and mozzarella.
Once dinner hits the dining rooms transform to table-service venues.
The menu will start out with a charcuterie plate with cured meats and sausages, mussels steamed in white wine, French onion or potato leek soup, a salad with champagne vinaigrette, and a salad trio with roasted beet, raisins, and orange; green beans, tomatoes, and roasted shallots; and watermelon, radish, and mint.
Main course options include a thyme-scented pork rack chop with au gratin pasta (YUM!), rotisserie rock hen with roasted fingerling potatoes, pan-seared salmon in leek fondue (Ill just take a side of that leek fondue for my meal, please ), grilled strip steak with pommes frites, sautéed shrimp and scallops with veggies in puff pastry with creamy lobster sauce, and an oven-baked ratatouille.
For dessert, enjoy strawberry cream cheese or triple chocolate cupcakes, a chocolate cream puff, or a passion fruit cream puff.
(Note: So far, no mention of gray stuff )
For kids at dinner, its grilled steak, grilled fish of the day, whole-grain macaroni, or grilled chicken breast.
