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The Wave Brings a Splash of Fun, Healthful Dining to Disney’s Contemporary Resort

Discussion in 'Walt Disney World News & Rumors' started by keith, Aug 19, 2008.

  1. keith
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    keith Camera nut Staff Member Administrator Forum Host

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    LAKE BUENA VISTA, Fla. -- With drinks like the Antioxidant Cocktail, entrées such as whole-wheat linguine with clams, rock shrimp and fresh thyme in chunky tomato broth, and crispy almond-raisin "baklava" for dessert, The Wave brings a surge of new dining ideas to Walt Disney World Resort.

    Located in Disney's Contemporary Resort, the new restaurant is "bold cooking inspired by fresh markets," said Dieter Hannig, vice president of new concepts for Walt Disney World Food & Beverage. "America is more and more a melting pot, and The Wave features American cooking with world flavors."

    Guests enter the stylish new space on the first floor of the hotel through a brushed steel arch "tunnel" into The Wave's lounge, one of the largest at Walt Disney World Resort. The sleek, serene décor is earthy browns and golds, with frosted glass lamps for soft ambient light and a copper-colored metal ceiling. Banquettes and booths line the perimeter of the dining room, and wooden tables are set with white linen napkins. A large central table is draped in sheer fabric in purples and golds.

    Open daily for breakfast, lunch and dinner, the 220-seat restaurant takes casual dining into the health-conscious 21st century. The classic American breakfast menu includes plenty of egg creations, but guests also can make their own Wave muesli or sip a Beta Berry Smoothie with raspberry puree and non-fat yogurt blended with Odwalla Berries GoMega (a great source of Omega-3). The Pure Sunshine breakfast cocktail features organic vodka and orange juice topped with Vitamin Energy Drink. Coffee is organic Colombian (fair trade and "Smithsonian-certified bird-friendly") and teas are whole leaf Pyramid bags in flavors from chamomile blossoms to monsoon chai.

    At lunch, light eaters might enjoy lettuce wraps with sautéed lamb and bay scallops, or a lump crab cake with crispy papaya slaw. Entrées include oversized salads and a vegetarian sandwich with grilled tofu, roasted veggies and herb goat cheese on multi-grain bread, but guests also can chow down on an Angus chuck burger with cheese and Applewood smoked bacon, or a classic grilled Reuben.

    The dinner menu offers a delicious spin on comfort classics such as pan-seared Alaskan black cod with corn and edamame (soybean) stew with cilantro chutney; braised lamb shank with bulgur lentil stew and red wine sauce, and a nouvelle chicken pot pie with thyme pastry. Sides at both lunch and dinner include braised greens and roasted sweet potatoes and carrots.

    "Lots of stocks, lots of broths and seasonal ingredients keep the menu well balanced," said Chef Frank Brough. "We are sourcing ingredients locally and regionally to create fresh flavors, and our fresh catch of the day features sustainable seafood."

    Desserts continue the theme with a dozen choices for mixing and matching three mini-favorites for one price. From chocolate mousse with chocolate ganache, to yogurt sorbet with blueberry compote and coconut panna cotta with passion fruit, guests can indulge their sweet tooth without a big hit in calories. Or go overboard with a dessert cocktail like the Mudslide martini: Baileys Irish Cream, vanilla vodka, Kahlúa and vanilla ice cream.

    Wine 'With a Twist,' Innovative Spirits Menu

    The wine program, with only screw cap wines, is cutting-edge and supports sustainable agriculture, says Master Sommelier John Blazon, manager of wine sales and standards for Walt Disney World Resort.

    "The surge in the use of the screw cap is nothing short of a revolution in wine packaging," says Blazon. Industry experts say that the screw cap is the most significant technical evolution in the wine industry since the glass bottle was introduced 250 years ago.

    And the options for screw cap wine are growing, said Blazon. The Wave serves no California wines (California Grill on the resort's 15th floor has a corner on the California market), but instead focuses on bright-style New World wines from the Southern Hemisphere, including Argentina, Chile, New Zealand, Australia and South Africa.

    Sparkling wines from Tasmania, Rieslings from South Australia, floral New Wave whites from Argentina and pinot noirs from New Zealand are among the interesting choices, with 50 available by the glass. A flight of 3-ounce samplings and dessert wines, ports and sherries round out the wine list.

    For beer fans, certified organic ales from Orlando Brewing are on the menu. Produced in Orlando, these handcrafted ales use only American-grown certified-organic barley malt. Three Orlando Brewery ales are available on tap, including Blonde Ale, Pale Ale and Blackwater Dry Porter. Also on the menu is gluten-free Redbridge lager.

    Trendy cocktails are served for breakfast, lunch and dinner. Start the day with a Pomegranate Splash (vodka, pomegranate liqueur, cranberry juice and soda water) or the Ultimate Bloody Mary (organic vodka, Bloody Mary mix and a dash of red chili sauce).

    "Natural and flavorful are the buzzwords for cocktails," said Stuart McGuire, director of beverage sales and standards for Walt Disney World Parks and Resorts. The Pure-tini mixes organic vodka with organic mango and passion fruit liqueur. The Antioxidant Cocktail features wild berry vodka, black raspberry liqueur, açai juice with agave, lychee, aloe juice and freshly squeezed lemon juice.

    The Wave is part of a revitalization at Disney's Contemporary Resort that includes a makeover of the hotel's fourth floor with a new game arcade and new quick-service eatery for salads and sandwiches (replacing Concourse Steakhouse). The popular Chef Mickey's restaurant and the monorail station anchor that family-friendly area.
     
  2. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Oh, it all sounds so very lovely. :yes: The wine selection is incredible! 50 to choose from by the glass! That's a winner for sure!
     
  3. keith
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    keith Camera nut Staff Member Administrator Forum Host

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    WINE MENU

    Sparkling Wine
    festive and effervescent
    Jansz Brut Rose, Tasmania 57
    Croser Brut NV, Adelaide Hills 65
    Graham Beck Rose Brut, Robertson 10 45
    Piranga Sparkling Shiraz, Riverland 9 39

    Dry Riesling
    dry, fresh limes and peaches, mineral edge
    Stonehaven Selection, Limestone Coast 8.5 37
    Main Divide, Waipara 39
    Pewsey Vale Prima, Eden Valley 10.5 47
    Pikes, Clare Valley 55
    Peregrine, Central Otago 57

    Sauvignon Blanc
    refreshing clean notes of citrus, herbs and green apples
    Allan Scott, Marlborough 9 39
    Wild Rock Infamous Goose, Marlborough 10 45
    Kim Crawford, Marlborough 10 45
    Whitehaven, Marlborough 39
    Spy Valley, Marlborough 47
    Cloudy Bay, Marlborough 65
    Neil Ellis, Groenekloof 10 45
    Warwick Professor Black, Stellenbosch 49
    Terrunyo, Cassablanca 13 57
    Craggy Range Te Muna, Martinborough 13 57

    Pinot Gris
    dry with bright notes of creamy apples and pears
    Bodega Lurton, Mendoza 8 35
    Bird, Marlborough 11 49
    Peregrine, Central Otago 59

    New Wave Whites
    dry, crisp and floral with individual intensity
    Trivento Torrontés, Mendoza 8 35
    Woop Woop Verdelho, SE Australia 8 35
    Shoofly Buzz Cut, Fleurieu Peninsula 8 35
    Torbreck Woodcutters Semillon, McLaren Vale 45
    Spice Route Chenin Blanc, Swartland 9 39
    Yalumba Y Series Viognier, South Australia 8 35
    d’Arenberg Hermit Crab, McLaren Vale 43

    Chardonnay
    un oaked and wooded styles displaying pears and
    red apples each balanced by crisp acidity
    Veramonte, Casablanca 8 35
    Alpha Domus Un Oaked, Hawkes Bay 10 45
    Kim Crawford Un Oaked, Marlborough 45
    Clearview Un Oaked, Hawkes Bay 65
    Green Point, Victoria 11 49
    d’Arenberg Olive Grove, McLaren Vale 49
    Rustenburg, Stellenbosch 45
    Cape Mentelle, Margaret River 59
    Wolf Blass Gold Label, Adelaide Hills 13.5 59
    Frankland Estate Isolation Ridge, Frankland 57
    Kumeu River, Auckland 65
    Cullen, Margaret River 85

    Dry Rosé
    dry, crisp red and juicy fruits, individually expressive
    Oxford Landing Cabernet Rosé, South Australia 8 35
    Bodegas Norton Malbec Rosé, Mendoza 8 35
    Green Point Pinot Noir Rosé, Victoria 11 49
    Turkey Flat Grenache Rosé, Barossa 10.5 47

    Pinot Noir
    elegant, dark cherry and zesty red fruits
    absorbed in a silky long finish
    Coldstream Hills, Yarra Valley 11 49
    Tamar Ridge Devils Corner, Tasmania 10.5 47
    Spinyback, Nelson 49
    Spy Valley, Marlborough 13.5 59
    Villa Maria Cellar Selection, Malborough 57
    Te Kairanga, Martinborough 11 49
    Muddy Water, Waipara 65
    Pegasus Bay, Waipara 75
    d’Arenberg Feral Fox, Adelaide Hills 69
    Wild Rock, Central Otago 11 49
    Amisfield, Central Otago 15.5 69
    Felton Road, Central Otago 75
    Peregrine, Central Otago 75
    Craggy Range Te Muna, Martinborough 20 89
    Craggy Range Calvert, Central Otago 75
    Merlot Based Blends
    ripe dark plum with black berries, hints of toast
    Vina Erraziuz Estate, Chile 7 29
    Oxford Landing, South Australia 8 35
    Craggy Range Te Kahu, Gimblett Gravels (375mL) 39
    Craggy Range Sophia, Gimblett Gravels (375 mL) 52

    Cabernet Sauvignon / Bordeaux Blends
    listed from lighter to fuller structure displaying red
    and black cherries, currants, oak and spice
    The Wishing Tree, South East Australia 8.5 37
    Brampton, Coastal 9 39
    Jim Barry The Cover Drive, South Australia 11 49
    Mitolo, McLaren Vale 49
    Pearson Cabernet Franc, Clare Valley 65

    New Wave Alternative Reds
    richly textured blends showcasing the grapes
    of Grenache, Syrah, Mourvèdre, Malbec
    Trevor Jones Boots Grenache, Barossa 9.5 43
    Fire Block Old Vine Grenache, Clare Valley 49
    Marquis Philips Sarah’s Blend, SE Australia 9.5 43
    Rosemount Show Reserve GSM, McLaren Vale 59
    Penfolds GSM Bin 138, South Australia 13.5 59
    Henschke Henry’s Seven GSM, Barossa 69
    Two Hands The Bull & The Bear, Barossa 85

    Shiraz
    spicy dark red and black fruits displaying rich and
    full styles listed from leaner to full bodied intensity
    Fairview, Paarl 8.5 37
    Trinity Hill, Hawkes Bay 47
    Green Point, Victoria 11 49
    Jim Barry Lodge Hill, Clare Valley 10 45
    Two Hands Angel’s Share, McLaren Vale 59
    Pikes, Clare Valley 13.5 59
    Ross Lights Out, Barossa 49
    Kay Brothers Hillside, McLaren Vale 15 67
    Hewitson Ned & Henry’s, Barossa 13 57


    Featured Wine Regions
    Argentina Mendoza
    Australia Adelaida Hills, Barossa, Bendigo, Clare Valley,
    Coonawarra, Eden Valley, Frankland, Hunter Valley,
    Magaret Valley, Fleurieu Peninsula, Mudgee, South
    East Australia, South Australia, Victoria, Tasmania,
    Yarra Valley
    Chile Casablanca, Colchaqua, Leyda Valley, Maipo
    New Zealand Central Otago, Gimblett Gravels, Hawkes Bay,
    Marlborough, Martinborough, Nelson, Wairapa,
    South Africa Coastal, Groenekloof, Robertson, Stellenbosch, Paarl,
    Swartland, Walker Bay
     
  4. Slowhand
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    Slowhand Cruise Director Forum Host

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    Must give that place a try when we go over soon....if only to sample all the wines. :p015:
     
  5. disney1sttimer
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    disney1sttimer Earning my ears

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    wow thats a lot of wine to go through
     
  6. Slowhand
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    Slowhand Cruise Director Forum Host

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    Yeah, you`re right....maybe we ought to plan going there for lunch and dinner! :lol:
     
  7. keith
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    keith Camera nut Staff Member Administrator Forum Host

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    We have it booked for when we're staying in the contemporary, not so far to stagger :lol:
     
  8. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Sparkling Shriaz, eh? :unsure: We really like the Sauvignon Blanc Marlborough. :yes: At least any we've tried we've really liked. :yes:

    I think it's wonderful when there is really nice wine list to choose from. :yes:
     
  9. uscwest
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    uscwest Senior Cast Member

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    Sure makes it look like a neat place to go. I showed this to Donna and she said the same thing.
     

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