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“True Love Week” at Walt Disney World, Candlelit Price Fixe Menu

Discussion in 'Walt Disney World News & Rumors' started by Wendy, Feb 5, 2013.

  1. Wendy
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    Wendy A hui hou kakou makuakane Staff Member Administrator

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    “True Love Week” is the next installment of the “Limited Time Magic” at Disney parks. Walt Disney World will be offering special price fixe menus set for a romantic candlelit dinner for two.

    Provisional Menus for these romantic meals have been released and include the following:

    The Hollywood Brown Derby
    Price: $70 per person

    • Colossal Prawn Stuffed with luscious Blue Lump Crab over a creamy Polenta with White Cheddar and Chorizo Locally grown tender Greens tossed in Cranberry Honey Vanilla Vinaigrette with succulent Strawberries, Fennel Pollen, Lavender Goat Cheese, and Spiced Pecans

    • Glazed Filet of Beef with a Red Wine Reduction topped with Cabernet and Shallot Butter, velvety Mousseline Potatoes and Asparagus

    • Sweetheart Dessert Duo for sharing: Chocolate Praline Hearth with a tantalizing Strawberry Champagne cake
    Shutters
    Price: $35 per person

    • Caribbean Conch Chowder with Cornbread Crouton
    • Seared Ribeye with Herb Butter sauce, Plantain & White Sweet Potato Gratin, Grilled Asparagus Shutters
    • Chocolate & Strawberry Sweetheart dessert
    The Wave
    Price: $70 per person

    • Butter Poached Lobster with Local Florida Avocado

    • Local Heirloom Tomato Tower with Buffalo Mozzarella, Organic Basil Oil, Toasted Pine Nut Brittle, and a Balsamic Fig Emulsion

    • Duck Confit Rillette with Florida Candied Kumquats, Almond Praline, Vanilla Bean Powder, Organic Micro Chervil, and a Sweet Tarragon Aioli Pasture Prime Farms

    • Grilled Wagyu Rib-eye with Roasted Fingerling Potatoes, Brown Butter Asparagus, and a Black Truffle Bordelaise Organic Infused Citrus Truffle Torte

    Yachtman’s Steakhouse
    Price: $75 per person

    • Amuse - Oysters and Pearls, Moscato Sabayon, Caviar, Sorrel

    • Appetizers – Choice of: Caesar Salad Crisp Romaine, Aged Parmigiano-Reggiano, Foccacia Croutons; Shrimp Cocktail House-made Cocktail Sauce, Meyer Lemon Gel, Fennel; Seared Scallops Cauliflower Puree, Pancetta, Lemon Verbena Nage; or Gnocchi Acqua Pazza, Poached Hen Egg, Forest Mushrooms

    • Entrees – Choice of: Filet Mignon Oak-fired 8-oz Filet, Mashed Potatoes, Red Wine Sauce; New York Strip 12-oz Strip Steak, Peppercorn Brandy Sauce, Potato Gratin; Twin Lobster Tails Vanilla Buerre Blanc, Parsnips, Grilled Lemon; Butternut Squash Tortelloni Sunchoke Bisque, Wild Mushrooms, Foraged Greens; Ahi Tuna Pommes Mousseline, Jardiniere Vegetables, Truffle-Verjus Vinaigrette; or Long Island Duck Celeriac Pure´e, Chestnuts, Kumquats, Port Jus

    • Dessert - Chocolate strawberries

    • Toasting celebration - Veuve Clicquot Ponsardin Yellow Label Brut, Reims NV (full flute), Cakebread Cellars, Napa Valley (2oz), Groth Cabernet Sauvignon (2oz), Meeker Fro-Zin, Russian River (2 oz)

    Artist Point

    • Amuse Bouche - Kumamoto Oyster with Caramelized Bok Choy, Double Smoked Bacon, and Washington State Apple Sambal

    • Second Course - Sea Salt-roasted Heirloom Beets with Charred Leek “Soil”, Date Pure´e, Goat Cheese, Candied Pecans, and Maple-Cider Vinaigrette

    • Third Course - Cedar Plank-roasted King Salmon with Butternut Squash, Baby Fennel, Rapini, and Pinot Noir; Grilled Hand-cut “Black Angus” Filet Mignon with Truffle Campanelle and Cheese, Foraged Mushroom Ragou^t, and “Chocolate” Merlot Gastrique; or Crispy Buttermilk-dipped All-Natural Airline Chicken with Herb Spa¨tzle, Roasted Brussels Sprouts, Bacon Jam, and Garlic-Tomato Broth

    • Fourth Course - Valrhona Chocolate Indulgence with Local Strawberries
     
  2. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Florida avocados are yucky. :sorry:
     
  3. uscwest
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    uscwest Senior Cast Member

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    We just switched our 16 February ADR from 50's Prime Time to Artist Point.
     
  4. Wendy
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    Wendy A hui hou kakou makuakane Staff Member Administrator

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    :D look forward to hearing about it.
     

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