Le Cellier Signature Dinner Changes

[DonaldDoleWhip]

Well, it was going to happen eventually. I guess after receiving some guest feedback, the Le Cellier dinner menu has already made a few changes (this is based on the official menu on WDW's website). Here's what I noticed.

Gone from the menu are:

Crab Salad with Apple. I liked it because it was like a deconstructed crab cake without the breading:

Duck Breast and Confit with Cheddar Bread Pudding and Greens - I'm especially surprised to see this dish leaving so soon.

Cod with Oxtail Ravioli and Bok Choy.

Now for the new menu items.

Replacing the crab salad is braised oxtail ravioli with bok choy, so the cod entree was basically recycled into an appetizer. However, it means there's now only one seafood entree - salmon.

The new poultry item is chicken with marble potatoes, morel mushrooms, English pea nage, and roasted shallot butter. I guess chicken is more popular than duck, but I hope this is good.

And replacing the cod is medallions of beef tenderloin with caramelized onions, pommes frites, and au poivre sauce. I love steak frites, and I love steak au poivre, so this sounds good. And compared to Yachtsman, LC still has more non-steak items: venison, chicken, salmon, pork, and quiche.

So what do you think of these changes? Personally, I don't think they make the menu seem any more "signature" to me, but the chicken and beef tenderloin dishes sound pretty good. Of the casualties, I'll miss the duck most. And now, LC offers 4 beef choices, which is more appropriate for a steakhouse. I'm sure if they could add a porterhouse or something to the menu, that would add more legitimacy to LC's signature steakhouse claim.

 

[TDC Nala]

I will probably cancel. I was going the end of this month to try the duck or the cod. I don't want any beef.

 

[Brocktoon]

I have an ADR for October, and I was really looking forward to trying the duck. I don't consider duck confit an "adventurous" meal by any stretch, but maybe duck just doesn't appeal to masses who want beef?

As of now, I'd probably go with the new beef tenderloin dish, as it sounds a little diffrent from the usual steak. I also wanted to try the new poutine style fries ... but that might be too much of a fry thing with the poutine as well as the pommes frites as part of the entree.

The menu will probably continue to evolve by the time I get there in Oct anyway

 

[DonaldDoleWhip]

I still enjoyed the 3 dinners I had at Le Cellier. But I don't really understand why these changes happened. Did a lot of people want chicken? Is cod an unpopular fish (since they kept the sides that it was served with)?

I still plan on going back in August, but I hope they keep Le Cellier's dinner menu original and high-quality. Le Cellier overlaps a lot with Yachtsman (the 2-credit steakhouse concept) and Artist Point (Pacific Northwest inspiration), and it needs something to really stand out. And I don't think the cheese soup, mushroom filet, and pretzel bread are enough, considering you can get those items at lunch. The upscale poutine side is a true standout, and I think the steak tartare and lobster salad were great appetizers. But I wonder if there are any further concepts for the entree department.

 

[rie'smom]

We had the Poutine the other night and it was scrumptious.

 

[DonaldDoleWhip]

We had the Poutine the other night and it was scrumptious.

Agreed. Honestly, I think the poutine could easily replace the cheddar soup as LC's signature snack-style item. It's just so perfectly sinful and delicious with the truffle, and it's definitely Canadian!

But a lot of people make remarks that LC is a steakhouse that's known for cheese soup. I still believe they need to have a signature entree that stands out and entices people, almost like Flying Fish's snapper, Artist Point's salmon/buffalo, Yachtsman's filet/porterhouse, and Narcoossees's lobster. And as long as the mushroom filet is also on the lunch menu, it can't serve that role.