Good Wednesday, my friends! World Showcase’s spring-time menus have been revealed! That’s right! It’s time to devour the 2018 Epcot International “Food” & Garden Festival!

With an earlier-than-ever opening date of February 28th, Epcot’s annual flower-filled event will run all of the until May 28th! Plenty of time to eat! And, what’s being served? Take a look!

Please note: the following menu items marked with (GF) are gluten/wheat-friendly and those with (V) are vegetarian.

Bauernmarkt: Farmer’s Market (Germany)

Potato Pancakes with House-made Apple Sauce (V)

Potato Pancake with Caramelized Ham, Onions and Herb Sour Cream

Toasted Pretzel Bread topped with Black Forest Ham and Melted Gruyère Cheese

Warm Cheese Strudel with Mixed Berries

Cider House (United Kingdom)

Pear Cider-brined Shredded Corned Beef with Braised Cabbage and Branston Dressing with Pears

House-made Potato and Cheddar Cheese Biscuit with Smoked Salmon Tartare

Freshly Baked Lemon Scone with Crème Fraîche and Mixed Berries (V) (GF)

Fleur de Lys (France)

Tarte à la Tomate Provençale: Provencal Tomato Tart with Sautéed Onions, Fresh Thyme and Rosemary on a Flaky Pastry Crust (V)

Canard Confit Aux Gnocchi à la Parisienne: Braised Duck Confit with Parisian Gnocchi

Macaron au Chocolat en Sucette: Large Chocolate Macaron Lollipop (GF)

Florida Fresh (between France and Morocco)

Carne Guisada with Black Bean Cake and Cilantro Lime Sour Cream

Spicy Blackened Shrimp and Stone-ground Cheddar Cheese Grits with Brown Gravy and Local Sweet Corn Relish

Key Lime Tart with Toasted Meringue

Hanami (Japan)

Frushi: Fresh Pineapple, Strawberry and Melon rolled with Coconut Rice, sprinkled with Toasted Coconut and Whipped Cream with Raspberry Sauce on the side (V)

Ginger Beef Yaki Udon: Thin-sliced Beef, Onions and Noodles tossed on the grill with Soy and Ginger

Teriyaki Salmon with Furikake Seasoned Brown Rice (GF)

THE SMOKEHOUSE: Barbecue and Brews (American Adventure)

Pulled Pig Slider with Coleslaw

Beef Brisket Burnt Ends and Smoked Pork Belly Slider with Garlic Sausage, Chorizo, Cheddar Fondue and House-made Pickle

Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños

Warm Chocolate Cake with Bourbon-Salted Caramel Sauce and Spiced Pecans (V)

Jardin de Fiestas (Mexico)

Pork Taco: Slow-braised Pork Taco served with Apple Relish, Goat Cheese and Chile de Árbol Sauce

Chilaquiles: Chilaquiles served with Chorizo, Mexican Cream and Cotija Cheese

Capirotada: Bread Pudding served with Rompope

La Isla Fresca

Jamaican-braised Beef with Pigeon Pea Rice and Micro Cilantro

Sugar Cane Shrimp Skewer with Steamed Rice and Coconut Lime Sauce

Caribbean Conch Salad with Mango, Papaya and Pickled Red Onions

Tropical Mousse Cake: Layers of Passion Fruit Cake, Coconut Mousse and a Tropical Fruit Glaze with Fresh Pineapple

Lotus House (China)

Spicy Meatballs with Crispy Tofu

Fried Chicken Dumplings with Peanut Sauce

Vegetable Spring Rolls (V)

Northern Bloom (Canada)

Seared Scallops with French Green Beans, Butter Potatoes, Brown Butter Vinaigrette and Apple-wood Smoked Bacon (GF)

Beef Tenderloin Tips, Mushroom Bordelaise Sauce, Whipped Potatoes with Garden Vegetables

Griddled Maple Pound Cake with Warm Peach Compote and Sweet Corn Gelato

Pineapple Promenade

Spicy Hot Dog with Pineapple Chutney and Plantain Chips

Pineapple Soft-Serve (V)

Primavera Kitchen (Italy)

Frittata di Asparagi: Asparagus Frittata, Mixed Greens and Citrus Dressing (GF) (V)

Firtto Misto: Crispy Shrimps, Zucchini and Spicy Sauces

Ravioli: Maine Lobster Ravioli with Vodka Sauce

Panna Cotta al Melone: Cantaloupe Panna Cotta (GF) (V)

Taste of Marrakesh (Morocco)

Harissa Chicken Kebab with Dried Fruit Couscous Salad

Fried Cauliflower with Capers, Garlic Parsley and Chili Ranch Sauce

Walnut Honey Baklava

The Berry Basket

Lamb chop with Quinoa Salad and Blackberry Gastrique

Field Greens with fresh Strawberries, Crisp Quinoa, Strawberry Vinaigrette and Spiced Pecans (V)

Warm Wild Berry Buckle with Pepper Berry Gelato (V)

The Honey Bee-stro Hosted by National Honey Board™– NEW!

Roasted Cauliflower with Buckwheat Honey Carrot Puree, Wild Rice Pilaf, Asparagus, Honey Blistered Grapes and Sunflower Brittle (GF) (V)

Honey Tandoori Chicken Flatbread with White Cheddar Cheese, charred vegetables, Clover Honey Sour Cream and Micro Watercress

Local Wildflower Honey-Mascarpone Cheesecake with Orange Blossom Honey Ice Cream garnished with Fennel Pollen Meringue Kisses