Soft Shell Crab Season at California Grill
For just about four more weeks, soft-shell crab fans will want to know that Chef Brian Piasecki has the delectable seafood on the menu at California Grill, serving them two interesting ways: in the sushi “Medusa Roll” with asparagus, spicy mayo and yuzu pepper sauce; and as little sliders on housemade brioche with a side of Florida peach ketchup. Order them both and it’s a delicious, indulgent dinner.
Medusa RollSoft Shell Crab SliderThis month it has been 16 years since California Grill debuted on May 15, 1995 at the top of Disney’s Contemporary Resort, opening a new chapter in Walt Disney World Resort dining.
If soft-shell crab isn’t your favorite, you may want to try Chef Piasecki’s crispy Asian rock shrimp salad with Florida citrus and a kicky dressing with soy and wasabi cream.
Or the heirloom Florida melon salad with baby arugula, prosciutto di Parma and vanilla vinaigrette.
Carnivores not counting calories will like the rotisserie-roasted barbecued chicken flatbread with Peppadew barbecue sauce, Zellwood sweet corn salsa and smoked cheddar. Warning: Chef Piasecki changes his menu often, so these springtime eats may not be on the summer menu.
Springtime entrées include a cast iron-seared veal tenderloin with tiny potatoes and fiddlehead ferns with a morel-spring veggie vinaigrette; artichoke and cheese raviolis; and petite chicken with pickled ramps, wild mushrooms, Zellwood corn, bacon, favas and pommes frites with a sherry jus. No worries, the classics are still on the menu if you want – grilled pork tenderloin with goat cheese polenta and oak-fired filet of beef with mascarpone potatoes are there.