FIRST COURSE

AUTUMN FLAT BREAD - duck confit, roasted pears, cipollini onions, Manchego and sweet onion vinaigrette

PARMA PROSCIUTTO - shaved upon order with freshly cut cantaloupe, red onion, Parmigiano-Reggiano, served with focaccia crostini and aromatic extra virgin olive oil

WINE COUNTRY PLATTER - tasting menu of baby Peruvian purple potatoes with smoked salmon, fig and prosciutto panini, artichoke caponata, picked red and gold beet salad with goat cheese

WINTER SALAD - bitter greens, Gorgonzola, spiced candied pecans with a sherry vinaigrette

SOUP OF THE DAY - composed of this season's produce, herbs and house stocks

SECOND COURSE

TUNA CARPACCIO - paper thin with micro wasabi, popcorn shoots finished with champagne soy vinaigrette

SONOMA VALLEY FOIE GRAS - apple-foie gras compote in a toasted brioche box

BRANDIED SMOKED DUCK - tart cherries, fontina cheese tossed with fresh egg fettuccine

ROCK SHRIMP - fried crisp, with micro green salad finished with a house-made ancho-pasilla barbeque sauce

SPECIALTIES OF THE HOUSE

BRAISED LAMB SHANK - porcini focaccia custard, roasted root vegetables, braising sauce and mint aioli

BLACK SEA BASS - toasted garlic baby basmati, romano bean tomato saute and lemon soy basil vinaigrette

DIJON ROASTED CHICKEN - with sun dried tomato risotto, roasted eggplant, asparagus and Dijon creme

RIBEYE STEAK - marinated in grappa and oregano, with cauliflower gratin, roasted potatoes, and cabernet sauce

DOUBLE CUT PORK CHOP - house cured with a sweet and spicy marinade, swiss chard, shiitake mushrooms and warm cannellini bean salad

VEGETABLE COUSCOUS - grilled vegetables, whole roasted garlic, with charmoula

DAY BOAT SCALLOPS - butternut squash gnocchi, braised fennel, asparagus with a roasted pepper beurre blanc

CHEESE

ASSORTED CHEESES - Morbier, Manchego, Mine Shaft Blue, Humboldt Fog, San Simon, Camembert and dried fruit relish with artisan breads

DESSERT

BREAD PUDDING - warm raisin brioche with amaretto gelato

CHOCOLATE FONDANT - Pinot Noir sauce, dolce de leche ice cream

"ELECTRA" BERRIES AND CREAM - vanilla panna cotta with berries marinated in Quady, Electra Orange Muscat

PEAR TART TATIN - pistachio gelato, black berries and balsamic reduction

TRIO OF BLUE CHEESE AND PORT - Maytag, Danish Blue, Gorgonzola dolce latte (add $15)

THREE COURSE MENU - $43

WITH WINE PAIRING - $62 (choice of selected wines)

ADD CHEESE COURSE - $15

FOUR COURSE MENU - $56

WITH WINE PAIRING - $85 (choice of selected wines)

ADD CHEESE COURSE - $15

selection of cocktails, wines by the glass and wines by the bottle available

Executive Chef - Chad Krahling

Sous Chefs - Gloria Tae and Flordeliz Ancheta

serving dinner Friday, Saturday and Sunday evenings, 5pm to 8pm

for reservations, call Disney Dining at 714-781-DINE

To read about the December 2005 dinner, please click here.

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Last updated January 1, 2006.