Enchanted Garden Menu – Disney Fantasy

Enchanted Garden Dinner menu from June 2012 7-Night Western Caribbean Cruise on the Disney Fantasy.  Continental Market Cuisine.
Click here for the children’s menu.

Dining Reviews

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Specialty Cocktails

  • Summer Leafs
    Rum, Pomegranate, Peach Schnapps, Cranberry Juice, Soda Water
  • Nutty Summer
    Vanilla Vodka, Crème de Cacao White, Baileys, Galliano, Vanilla Mix
  • Northern Garden
    Pomegranate Syrup, Sugar Syrup, Harmony Tea, Sprite (Non-Alcoholic)

Appetizers

  • Cucumber Garden Roll
    filled with Julienne of Carrots, Bell Peppers and Zucchini, flavored with Cilantro and dressed with White Shoyu Lemon Dressing
  • Ahi Tuna and Avocado Tower
    with Crispy Noodles and Wasabi Dressing
  • North Atlantic Lobster Ravioli
    with Roasted Garlic and Sweet Basil scented Tomato Juice
  • Thyme and Garlic Brioche
    filled with Lobster, Morels, and Procini Mushrooms and Leek Stew in a light Buttermilk Cream

Soups and Salads

  • Heirloom Tomato Soup
    with Sour Cream, Croutons, and Basil
  • Cream of Green Asparagus
    with Crabmeat and Asparagus Tips
  • Spinach and Raspberry Salad
    tender Spinach tossed with fresh Raspberries, toasted Pine Nuts, and crumbled Gorgonzola and a Raspberry Vinaigrette
  • Romaine Wedge
    fresh crisp Romaine topped with a creamy Romano Dressing and homemade spiced Croutons

Bread Selection

  • Multi Grain and Country Currant Rolls with Chickpea-Garlic Puree

Main Course

  • Caramelized Sea Scallops
    With Roasted Asparagus, Sun-dried Tomatoes, and Pearl Pasta, garnished with Caramelized Leeks and Veal Jus Reduction
  • Roasted Pork Tenderloin seasoned with Smoked Salt
    Citrus flavored Polenta Cakes and Oven Roasted Carrots, Parsnips and caramelized Granny Smith Apples
  • Pan-seared Sea Bass
    With Saffron and Fennel Risotto with a Sweet Chili Glaze
  • Marjoram Scented Organic Chicken
    Half a Chicken served with Baked Sweet Potatoes and Sautéed Baby Spinach
  • Slow Roasted Prime Rib
    Thyme-roasted Vegetables, Double-baked Potato, Horseradish, and Natural Jus

Vegetarian

  • Cucumber Garden Roll
    filled with Julienne of Carrots, Bell Peppers and Zucchini, flavored with Cilantro and dressed with White Shoyu and Lemon Dressing
  • Thyme and Garlic Brioche
    filled with Lobster, Morels, and Procini Mushrooms and Leek Stew in a light Buttermilk Cream
  • Heirloom Tomato Soup
    with Sour Cream, Croutons, and Basil
  • Pearl-Barley Cakes with Shallots, Leeks, and Rosemary
    Over sautéed Julienne of Carrots, Root Celery and Leeks with a light Saffron Sauce
  • Glazed Portobello Mushrooms
    With Brown Lentil and Parsley Sauce and Sun-dried Tomato Cream Drizzle

Lighter Note Offerings

  • The Enchanted Garden Tuna Salad
    Sushi Grade seared Tuna on Organic Field Greens, Micro Greens, Wakame and Squid Salad, Sesame Seeds and White Shoyu and Lemon Vinaigrette
  • Grilled Grain-fed Sirloin Steak
  • Slow Roasted Breast of Chicken
  • Oven Baked Fillet of SalmonThe above three entrees are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato.

Dessert

Enchanted Garden Dessert Menu
  • Sweet Temptations
    A trio of Esterhazy Cake, Strawberry Cheesecake, and Chocolate Silk Mousse
  • Steamed Lemon Buttermilk Pudding
    With Citrus Reduction
  • Esterhazy Cake
    Almond Meringue soaked in Maraschino Liqueur and layered Pastry Cream
  • “Sacher” Chocolate Torte
    With Apricot Sauce
  • Banana Foster Sundae
    Rum-glazed Bananas, Vanilla Ice Cream, Whipped Cream, and Caramel Sauce

No Sugar Added Dessert

  • Strawberry Cheesecake
    With Whipped Cream and Fruit Coulis
  • Silky Dark Chocolate Mousse
    With Whipped Cream and Berries

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