Holy smokes, my friends! I was late to the party this year! I wasn’t expecting “Food” & Garden’s menus to drop for a week or so yet!

Nevertheless, Disney pulled a fast one, and here they are! As always, a lot of options – some new and some “old”. Thankfully, some of my very favorites will be back!

What’s on tap? Let’s see …

Bauernmarkt: Farmer’s Market

Potato Pancakes with House-made Apple Sauce (V)

Potato Pancake with Caramelized Ham, Onions and Herb Sour Cream

Roasted Bratwurst with Curry Ketchup and Paprika-spiced Chips (GF)

Warm Cheese Strudel with Mixed Berries

Cider House

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

Tarte à l’Onion Alsacienne: Alsatian Onion Tart with Sautéed Onions, Fresh Thyme and Rosemary on a Flaky Puff Pastry Crust (V)

Poulet aux Écrevisses, Riz Pilaf: Baked Chicken with Crawfish served with Rice Pilaf

Macaron Chocolat Framboise: Large Raspberry Macaron with Chocolate Fudge and Raspberry Jam (GF)

Florida Fresh

Carne Asada with Black Bean Cake and Cilantro Lime Sour Cream

Shrimp and Stone-ground Grits with Andouille Sausage, Sweet Corn , Tomatoes and Cilantro (GF)

Florida Larder Board: Orlando-made Ricotta Cheese, Cahaba Farms Micro Onions, Extra Virgin Olive Oil and Balsamic, Country Pâté and House-made Pickles

Key Lime Tart with Toasted Meringue

Hanami

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

Ahi Tuna Poke Sesame Ginger

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

Jardin de Fiestas

Chile Relleno de Picadillo: Battered Poblano Pepper filled with Ground Beef covered with Tomato Sauce and Garnished with Queso Fresco and Toasted Almonds

Brocheta de Pollo con Salsa Morita: Grilled Chicken with Red and Green Bell Pepper served with Salsa Chile Morita and Garnished with Micro-Cilantro and Edible Flowers

Tres Leches: Vanilla Sponge Cake, Cajeta, Condensed Milk and Evaporated Milk and Garnished with Orange Zest

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 Avocado, Mango and Onions

FlanCocho: Vanilla Caramel Custard with Chocolate Coffee Cake (V)

Lotus House

Spicy Chicken Lettuce Wrap

Beijing-Style Candied Strawberries (V)

Vegetable Spring Rolls (V)

Northern Bloom – NEW!

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

Naomi Bar Trifle

Pineapple Promenade

Spicy Hot Dog with Pineapple Chutney and Plantain Chips

Pineapple Soft-Serve (V)

Primavera Kitchen

Antipasto Misto: Cerignola Olives, Sweet Soppressata and Salami, Ovolini, Mozzarella, Sweet Roasted Peppers and Ciabatta Bread

Meatball Parmigiana: Hand-made Beef and Veal Meatballs, Tomato Sauce, Mozzarella, Parmigiana and Fresh Basil

Strawberry Tiramisu: Ladyfingers, Mascarpone Cream and Marinated Strawberries topped with Strawberry Sauce (DDP)

Taste of Marrakesh

Merguez “Hot Dog” Sausage: Spicy Beef and Lamb with Satueed Onions and Green Peppers

Home-Made Falafel with Pickled Beet and Turnip, Tomato Salad and Tahini Sauce

Baklava (V)

The Berry Basket – NEW!

Lamb chop with Quinoa Salad and Blackberry Gastrique

Field Greens with fresh Strawberries, Blue Cheese, Strawberry Vinaigrette and Spice Pecans (V)

Warm Wild Berry Buckle with Pepperberry Sorbet/Ice Cream (V)

THE SMOKEHOUSE: Barbecue and Brews

Pulled Pig Slider with Coleslaw and Crispy Onions

Smoked Pork Ribs with Black Bean and Corn Salad (GF)

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

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

Urban Farm Eats

Watermelon Salad with Pickled Onions, B&W Gourmet Farms Baby Arugula, Feta and Balsamic Reduction (GF) (V)

Seared Pork Tenderloin with Mushroom Ragoût, Spring Vegetables and Fingerling Potatoes

Crabless Cake with Crispy Vegetable Slaw, Lemon Vinaigrette and Old Bay Remoulade (V)

What sounds good, folks? You know me … I’m choosing my menu already! “Food” & Garden? I’m ready! Let’s eat!