scrapbookingpro
DIS Veteran
- Joined
- Apr 10, 2006
- Messages
- 545
Hi everyone!
Don't know if these have been posted yet, but I sure couldn't find them anywhere!
So, I wrote down two of the new menus from the Magic. Hopefully it will help others who are food-obsessed like me
The Golden Mickey's Menu (Formal Night)
Appetizers:
Proschutto with Chilled Honeydew
Ribbons of Cured Ham over Sweet melon
Double Baked Aged Reggiano Parmesan Cheese Souffle
With Gorgonzola Blue Cheese, Spinach and Mascarpone Sauce with White Truffle Oil
Spiced Asparagus and Citrus Delight
Cold Asparagus with juicy segments of orange and grapefruit sprinkled with almonds layered with Five-Spice Vinaigrette
Grilled Bay Scallops with Pink Grapefruit Glaze
Served on a bed of Leeks
Soups and Salads:
Broccoli and Maytag Blue Cheese Soup
Topped with Crushed Walnuts
Sangria Bisque
Chilled Fruit puree lightly flavored with Red Wine
Scottish Smoked Salmon and Pear Salad
Over mixed Gourmet Leaves, Pear Slivers, Roasted Walnuts, and a Horseraddish Creamy Dressing
Salad of Mixed Baby Greens
With Sliced Pears, Gorgonzola Dressing, and Pistachios
Main Course:
Grilled Ginger-Lime Swordfish Steak
With Jasmine Rice, Braised Swiss Chard, Roasted Corn, and Red Pepper Confetti
Jumbo Shrimp and Porcini Mushrrom Tagliatelle
Jumbo Shrimps with a Garlic-Porcini Mushroom Cream Sauce topped with Parmesan Shavings
Oven-Roasted Duckling with a Dark Cherry Glaze
With Potato and Cauliflower Puree, Snow Peas, and Glazed Carrots
Rack of New Zealand Lamb with a Dijon Mustard Crust
With Gratin Potato Cakes, Mediterranean Vegetables with Mint Flavored Red Wind jus
Roasted Filet of Beef Wellington
Covered with Mushroom Stuffing wrapped in Puff Pastry, served with Fingerling Potatoes, Baby Vegetables, and a Cabernet Black Truffle jus
Lighter Fare:
Roasted Chicken Breast
Grilled Sirloin Steak
Baked Salmon Steak
Vegetarian Selections
Roast Turnips with Leeks and Pumpkins
on fried Polenta
Sweet and Sour Tofu
On Basmati Rice containing Green and Yellow Bell Peppers, Onions and Pineapple Pieces
Desserts
Ricotta Creme Brulee
Laying on a bed of Honey Rasberries
The Golden Chocolate, Chocolate Award
The Ultimate Chocolate Experience
Baked Apple and Blueberry Pithieivers
Apple and Blueberry with Almond Cream in a Puff Pastry, served warm with Cider Cream
Pashion Fruit Napoleon
Meringue layered with Passion Fruit Mousse on a bed of Passion Fruit Coulis and Blackberry Port Wine
Strawberry Sundae
Strawberry Smoothie over Strawberry and Dulce-de-Leche Ice Cream with Chocolate and Strawberry Sauce, topped with Butter Crunch
No Sugar Desserts:
Assorted Sugar-Free ice-Cream
Rasberry Cheesecake with Rasberry Sauce
Creme Puff
Filled with Chocolate Cream, accompanied with chocolate sauce
Animators Palate
Appetizers:
Seafood and Avocado Wrapper:
Rolled potato flat bread filled with crab meat, seafood and avocado with a light oriental coleslaw.
*Wild Mushrooms Risotto and Porcini Wafer
Served with Parmiggiano Reggiano and black truffle oil
*Smoked Black Forest Ham and Vegetable Salad Terrine
Served with an Arugula Six Grain Roll and Mustard Creme Sauce
*Roma Tomato and Portabello Mushrooms on Polenta Cake
With Monterey Jack Cheese and Red Curry-Coconut Marinara
Soups and Salads:
Chilled Gazpacho
Raw tomato and vegetable soup with Calamata Crostini
Creamy Butternut Squash Soup
Garnished with Chives and Drizzled with Sour Cream
Confetti Tomato Salad
With Confit tomatoes, Bell Peppers, Olive Oil, Jerez Vinegar, and Herb Dressing
*Smoked Salmon and Trout with Goat Cheese Salad
On Baby Greens with Toasted Almonds and a Cranberry Balsamic Vinegar Dressing
Main Course
*Penette "Alfredo"
In Parmesan Cream topped with Turkey Prosciutto Jullenne
*Grilled Salmon With Creamy Risotto and a Baralo Wine Sauce
Served with Caramelized Onion and Asparagus
*Pan Seared Veal Chop with Medjool Date, Sultana Raisin,
Wrapped in a Puff Pastry Lattice with Roasted Eggplant
Lemon Peppered Oven-Baked Stuffed Chicken
Filled with Provengal Vegetables on Jalapeno Cheddar Cheese Mash
Served with Cilantro infused Tomato Concasse
*Grilled Fillet Mignon with Port Wine Demi Glaze
On Creamy Spinach with Mashed potatoes
Lighter Fare:
Grilled Grain-Fed Sirloin Steak
Slow Roasted Breast of Chicken
Oven Baked Fillet of Salmon
Vegetarian Selections:
Vegetable Korma
Cooked in Indian Spices served with Yogurt Dressing, Pompadoms, and Basmati Rice
Farfalle All 'Ortolana
Tossed in Tomato Sauce with Fire Roasted Vegetables
Bread:
Garlic and Herb Focaccia Bread
Dessert:
Strawberry Shortcake
With Fresh Strawberries and Whipped Cream
*Peach and Ginger Cheesecake
Chocolate and Peanut Butter Pie
Double Fudge Chocolate Cake with Chocolate Sauce
Ice Cream Sundae
Chocolate Mud Pie and Strawberry ice Cream, with Date and Walnut Cake and Chocolate Sauce
No Sugar Added:
Season Fruits with Sugar-Free Cookies
Pound Cake with Vanilla Sauce and Whipped Cream
Assorted Sugar-Free Ice Cream
MMMMMM!
Don't know if these have been posted yet, but I sure couldn't find them anywhere!
So, I wrote down two of the new menus from the Magic. Hopefully it will help others who are food-obsessed like me
The Golden Mickey's Menu (Formal Night)
Appetizers:
Proschutto with Chilled Honeydew
Ribbons of Cured Ham over Sweet melon
Double Baked Aged Reggiano Parmesan Cheese Souffle
With Gorgonzola Blue Cheese, Spinach and Mascarpone Sauce with White Truffle Oil
Spiced Asparagus and Citrus Delight
Cold Asparagus with juicy segments of orange and grapefruit sprinkled with almonds layered with Five-Spice Vinaigrette
Grilled Bay Scallops with Pink Grapefruit Glaze
Served on a bed of Leeks
Soups and Salads:
Broccoli and Maytag Blue Cheese Soup
Topped with Crushed Walnuts
Sangria Bisque
Chilled Fruit puree lightly flavored with Red Wine
Scottish Smoked Salmon and Pear Salad
Over mixed Gourmet Leaves, Pear Slivers, Roasted Walnuts, and a Horseraddish Creamy Dressing
Salad of Mixed Baby Greens
With Sliced Pears, Gorgonzola Dressing, and Pistachios
Main Course:
Grilled Ginger-Lime Swordfish Steak
With Jasmine Rice, Braised Swiss Chard, Roasted Corn, and Red Pepper Confetti
Jumbo Shrimp and Porcini Mushrrom Tagliatelle
Jumbo Shrimps with a Garlic-Porcini Mushroom Cream Sauce topped with Parmesan Shavings
Oven-Roasted Duckling with a Dark Cherry Glaze
With Potato and Cauliflower Puree, Snow Peas, and Glazed Carrots
Rack of New Zealand Lamb with a Dijon Mustard Crust
With Gratin Potato Cakes, Mediterranean Vegetables with Mint Flavored Red Wind jus
Roasted Filet of Beef Wellington
Covered with Mushroom Stuffing wrapped in Puff Pastry, served with Fingerling Potatoes, Baby Vegetables, and a Cabernet Black Truffle jus
Lighter Fare:
Roasted Chicken Breast
Grilled Sirloin Steak
Baked Salmon Steak
Vegetarian Selections
Roast Turnips with Leeks and Pumpkins
on fried Polenta
Sweet and Sour Tofu
On Basmati Rice containing Green and Yellow Bell Peppers, Onions and Pineapple Pieces
Desserts
Ricotta Creme Brulee
Laying on a bed of Honey Rasberries
The Golden Chocolate, Chocolate Award
The Ultimate Chocolate Experience
Baked Apple and Blueberry Pithieivers
Apple and Blueberry with Almond Cream in a Puff Pastry, served warm with Cider Cream
Pashion Fruit Napoleon
Meringue layered with Passion Fruit Mousse on a bed of Passion Fruit Coulis and Blackberry Port Wine
Strawberry Sundae
Strawberry Smoothie over Strawberry and Dulce-de-Leche Ice Cream with Chocolate and Strawberry Sauce, topped with Butter Crunch
No Sugar Desserts:
Assorted Sugar-Free ice-Cream
Rasberry Cheesecake with Rasberry Sauce
Creme Puff
Filled with Chocolate Cream, accompanied with chocolate sauce
Animators Palate
Appetizers:
Seafood and Avocado Wrapper:
Rolled potato flat bread filled with crab meat, seafood and avocado with a light oriental coleslaw.
*Wild Mushrooms Risotto and Porcini Wafer
Served with Parmiggiano Reggiano and black truffle oil
*Smoked Black Forest Ham and Vegetable Salad Terrine
Served with an Arugula Six Grain Roll and Mustard Creme Sauce
*Roma Tomato and Portabello Mushrooms on Polenta Cake
With Monterey Jack Cheese and Red Curry-Coconut Marinara
Soups and Salads:
Chilled Gazpacho
Raw tomato and vegetable soup with Calamata Crostini
Creamy Butternut Squash Soup
Garnished with Chives and Drizzled with Sour Cream
Confetti Tomato Salad
With Confit tomatoes, Bell Peppers, Olive Oil, Jerez Vinegar, and Herb Dressing
*Smoked Salmon and Trout with Goat Cheese Salad
On Baby Greens with Toasted Almonds and a Cranberry Balsamic Vinegar Dressing
Main Course
*Penette "Alfredo"
In Parmesan Cream topped with Turkey Prosciutto Jullenne
*Grilled Salmon With Creamy Risotto and a Baralo Wine Sauce
Served with Caramelized Onion and Asparagus
*Pan Seared Veal Chop with Medjool Date, Sultana Raisin,
Wrapped in a Puff Pastry Lattice with Roasted Eggplant
Lemon Peppered Oven-Baked Stuffed Chicken
Filled with Provengal Vegetables on Jalapeno Cheddar Cheese Mash
Served with Cilantro infused Tomato Concasse
*Grilled Fillet Mignon with Port Wine Demi Glaze
On Creamy Spinach with Mashed potatoes
Lighter Fare:
Grilled Grain-Fed Sirloin Steak
Slow Roasted Breast of Chicken
Oven Baked Fillet of Salmon
Vegetarian Selections:
Vegetable Korma
Cooked in Indian Spices served with Yogurt Dressing, Pompadoms, and Basmati Rice
Farfalle All 'Ortolana
Tossed in Tomato Sauce with Fire Roasted Vegetables
Bread:
Garlic and Herb Focaccia Bread
Dessert:
Strawberry Shortcake
With Fresh Strawberries and Whipped Cream
*Peach and Ginger Cheesecake
Chocolate and Peanut Butter Pie
Double Fudge Chocolate Cake with Chocolate Sauce
Ice Cream Sundae
Chocolate Mud Pie and Strawberry ice Cream, with Date and Walnut Cake and Chocolate Sauce
No Sugar Added:
Season Fruits with Sugar-Free Cookies
Pound Cake with Vanilla Sauce and Whipped Cream
Assorted Sugar-Free Ice Cream
MMMMMM!
Can't wait another 2 weeks to try it all out!
You sound like me! Well, I am the pickiest eater in the entire world, so I know the answer to this one! 
