In Disney’s own words … “Let Them Eat Art”! That’s right, my friends. On the heels of announcing tons of Holiday Kitchen goodies, Epcot has just released full menus for January’s Festival of the Arts! Take a look!

The Deconstructed Dish

Atypical BLT with Crispy Pork Belly, Tomato Jam and Soft Poached Egg

Irregular Reuben with Shredded Corned Beef, Thousand Island Dressing, Pickled Red Cabbage and a Rye Curl

Deconstructed Strawberry Cheesecake: Whipped, New York Style Cheesecake with Fresh Florida Strawberries and Sugar Cookies with Micro-basil

Cuisine Classique

Red Wine Braised Short Rib with Parsnip Purée, Broccolini, Baby Tomatoes and Aged Balsamic

Seared Corvina with braised Ratatouille and Lemon-Thyme Beurre Blanc (GF)

Artist Palette Jumbo Chocolate Chip Cookie

Saint-Honore Tart: Caramel Cream Tart with Caramel Glaze topped with Cream Puffs

The Artist’s Table

Roasted Pork Roulade with Butternut Squash Purée, Marble Potatoes and Baby Carrots with a Red Wine Sauce featuring Melissa’s Produce

Pan-Seared Scallop with Chorizo, Roasted Red Pepper Coulis and a Parmesan Crisp (GF)

Artist Palette Jumbo Chocolate Chip Cookie

The Painter’s Palate

Trio of Savory Croissant Doughnuts: Whipped Boursin Garlic and Fine Herbs Cheese with Fresh Herbs (V), Chicken Salad with Shaved Fennel and Fresh Herbs, Spicy Tuna with Wasabi and Seaweed Salad

Gallery Bites: A Trio of Hors d’Oeuvres – Chilled Shrimp with Cucumber Cream Cheese on a Crostini, Traditional Deviled Egg with Candied Bacon, Crispy Truffled Risotto Ball with Stone-ground Mustard

Pop’t Art: Abstract Designed Sugar Cookie with Strawberry Filling (V)

White Chocolate Figment Puzzle on an Artist Palette

Pop Eats!

Sous Vide Poulet Rouge Chicken Roulade with Apples and Sage served with Warm Brie Fondue, Blueberry and Beet Gel and garnished with Apple and Beet Chips

Shrimp Ceviche with Lime Mint Foam

Almond Frangipane Cake layered with Raspberry Jam and Chocolate (V)

Pop’t Art: Modern-design Sugar Cookie with Strawberry Filling (V)

Decadent Delights

White Chocolate and Purple Sweet Potato Mousse, Salted Caramel and Maple Meringue with Coconut

Crisp Caramel Chocolate Mousse Bar, Flavored Merengue Kisses and Passion Fruit Sauce

S’mores Tart: House-smoked Buttermilk Chocolate Cake with Chocolate Mousse, Toasted Marshmallow Meringue, Graham Cracker Dust and Malted Milk Chocolate Sauce

Artist Palette Jumbo Chocolate Chip Cookie

The Masterpiece Kitchen

Charcuterie Palette with Artisan Cured Meats, Nueske’s Smoked Beef and Cheese

Smoked Salmon Tartare, Caviar, Crisp Lavash and Traditional Accompaniments

Wild Mushroom Risotto, Aged Parmesan, Truffle Shavings and Zinfandel Reduction (V)

Triple Chocolate Mousse, Chocolate Crunch, Dark Chocolate Sauce and Gold Leaf from our Master Pastry Chef

Takumi Table – Japan Pavilion

Chirashi Sushi and Haupia Pearl: Salmon, Tuna and Yuzu Miso with Coconut Tapioca Pudding

Taiyaki: Stuffed Japanese Pastry with Sesame Cream and Raspberry Sauce

El Arista Hambriento (The Hungry Artist)

Mixiote de Cordero: Wrapped Slow Braised Lamb marinated in Tres Chiles Paste and Spices

Tacos de Puerco: Two Corn Tortillas with Slow-roasted Pork Shoulder marinated in Ancho Paste, served with Sweet Plantain Purée and garnished with Pea Tendrils

Atole de Fresa and Mexican Concha Bread: Warm Strawberry Drink served with Mexican Concha Bread

Refreshment Outpost

Chilled Shrimp, Quinoa, Layered Vegetables, Spiced Yogurt and Red Pepper Coulis

Refreshment Port

Croissant Doughnut filled with Pastry Cream and topped with Colored Pearls

The Painted Panda – China

Coconut Panda Rice Cake

Crispy Fried Shrimp in a Wonton Chip Lotus Flower

Crystal Mooncake with Fruit Filling, garnished with Toasted Coconut

L’Art du Cuisine Francaise – France

Rillettes du Mans, Cornichons, Carré du Boulanger: House-made Pork Rillettes, Cornichons and House-made Bread

Saumon en Croute Façon Paul Bocuse: Salmon in a Puff Pastry Crust, Paul Bocuse-style, with Spinach and Beurre Blanc Sauce

Le Coucher de Soleil: Sunset Mango and Raspberry Cake

Mosaic Canteen – Morocco

Hummus Trifle: Layered Hummus topped with Spiced Beef, Pine Nuts and Dry Cherries, served with Pita Chips

Mediterranean Flat Bread with Zaatar, Olive Oil Artichoke, Olives, Mozzarella and Feta Cheese

Chebbakia: Hand-twisted Strips of Fried Dough coated with Honey, Rosewater and Sesame Seeds

L’Arte di Mangiare – Italy

Involtini di Salmone al Basilico, Piso Venere, Salsa Romesco: Basil-scented Salmon Roulade, Purple Rice and Romesco Sauce

Sformato di Melanzane e Pomodori, Mozzarella Fior di Latte: Tomato and Eggplant Terrine, Fior di Latte Mozzarella

Crema Fitta, Pesche e Rucola Pesto, Ciliege di Amarasca: Cream Fritters, Peach and Arugula Pesto and Amarena Cherries

Will the food festivals ever end? I hope not! These art festival-exclusive “food studios” will be open daily from January 12th to February 19th (2018, of course). We can’t wait! Can you?