Enchanted Garden Menu – Disney Fantasy

Enchanted Garden Dinner & Dessert Menu
October 10, 2015 7-Night Eastern Caribbean Cruise on Disney Fantasy
(last verified June 2016)
Enchanted Garden Dinner Menu Fantasy October 2015

Specialty Cocktails

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

Bread Service

  • Multi Grain and Country Currant Rolls – With Chickpea-Garlic Purée

Appetizer

  • Ahi Tuna and Avocado Tower – With Crispy Noodles and Wasabi Dressing
  • Applewood Smoked Bacon Wild Mushroom Tart – With Creamy Leeks
  • Cucumber Garden Roll – Filled with Julienne of Carrots, Bell Peppers and Zucchini, flavored with Cilantro and dressed with White Shoyu and Lemon Dressing
  • North Atlantic Lobster Ravioli – With Roasted Garlic and Sweet Basil in a Tomato Broth

Soup & Salad

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

Main Course

  • Caramelized Sea Scallops – With Roasted Asparagus, Sun-dried Tomato Cous-Cous, Caramelized Leeks, and Red Wine Veal Jus
  • Marjoram Scented Roasted Chicken – Served with Baked Crushed Sweet Potatoes, Buttered Baby Spinach and a Thyme Red Wine Chicken Jus
  • Pan Seared Sea Bass – With Fava Bean and Pea Risotto, sliced Fennel and a Dill-Chive Riesling Wine Sauce
  • Seared Pork Tenderloin Medallions – With Rosti Potatoes, Collard Greens and a Morel Cognac Sour Cream Sauce
  • Slow Roasted Prime Rib – Carved and served with Thyme-roasted Vegetables, Double-Baked Potato, Natural Jus, and Horseradish

Vegetarian

  • Cucumber Garden Roll – Filled with Julienne of Carrots, Bell Peppers and Zucchini, flavored with Cilantro and dressed with White Shoyu and Lemon Dressing
  • Glazed Portobello Mushrooms – With Brown Lentil and Parsley Sauce and Sun-dried Tomato Cream
  • Heirloom Tomato Soup – With Sour Cream, Croutons, and Basil
  • Pearl-Barley Cakes with Shallots, Leeks and Rosemary – Over sautéed Julienne of Carrots, Celeriac and Leeks with a Light Saffron Broth
  • Spinach and Raspberry Salad – Baby Spinach tossed with fresh Raspberries, Toasted Pine Nuts, crumbled Gorgonzola, and a Raspberry Vinaigrette

Lighter Note Offerings

  • Grilled Grain-fed Sirloin Steak – Served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato
  • Harissa Lamb Salad – Roasted Harissa marinated Lamb medium with Couscous Tabbouleh, Organic Field Greens, Marinated Eggplant, and Tzatziki
  • Oven Baked Fillet of Salmon – Served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato
  • Slow Roasted Breast of Chicken – Served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

Desserts

  • Apple Cinnamon Crunch Sundae – Cinnamon Apples, Vanilla Ice Cream, Whipped Cream and Shortbread
  • Esterházy Cake – Almond Meringue soaked in Maraschino Liqueur
  • Sacher Torte – With Apricot Sauce
  • Sweet Temptations – A trio of Sacher Torte, Strawberry Cheesecake, and Esterházy Cake
  • Warm Sticky Date Pudding – Served with Butterscotch Sauce, Vanilla Ice Cream and Philo Crunch

No Sugar Added Dessert

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

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

Enchanted Garden - Menu FantasyEnchanted Garden - Menu FantasyEnchanted Garden - Menu Fantasy

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

Enchanted Garden Dinner Menu (August 2013 – Present)

Continental Market Cuisine. Click here for the children’s menu.

Enchanted Garden Dinner Menu Left Dream Fantasy August 2013 Enchanted Garden Dinner Menu Right Dream Fantasy August 2013

 

Enchanted Garden Dessert Menu (August 2013 – Present)

Enchanted Garden Dessert Menu Dream Fantasy August 2013

Enchanted Garden Dinner menu from (2011 – August 2013)

Enchanted Garden Menu - Cocktails, Appetizers, Soups & SaladsEnchanted Garden Menu - Main Course

Cocktails

  • Winter Leafs
    Rum, Pomegranate, Peach Schnapps, Cranberry Juice, Soda Water
  • Snow Fall
    Vanilla Vodka, Crème de Cacao White, Baileys, Galliano, Vanilla Mix
  • Northern Garden
    Pomegranate Syrup, Sugar Syrup, Harmony Tea, Sprite (Non-Alcoholic) Edamame, whole Soybeans, steamed seasoned with Celtic Salt served to all Guests as a welcome.

Appetizers

  • Ahi Tuna and Avocado Tower
    With Crispy Noodles and Wasabi Dressing
  • Golden and Red Beet Carpaccio
    Seasoned with Celtic Salt and a Ginger, Garlic and Rice Wine Vinaigrette
  • North Atlantic Lobster Ravioli
    With Roasted Garlic and Sweet Basil in a light Tomato Broth
  • Thyme and Garlic Brioche
    Filled with Chanterelle, Hedgehog and Black Trumpet Mushrooms and Leek Stew in a light Buttermilk Cream

Soups and Salads

  • Duck Consommé
    With Julienne of Carrots, Napa Cabbages and Shiitake Mushrooms
  • Curried Carrot and Apple Soup
    Garnished with Yogurt Drizzle and Carrot Curls
  • Romaine Wedge
    Fresh Crisp Romaine topped with a Creamy Romano Dressing and Homemade Spiced Croutons
  • Baby Spinach Salad
    Tender Spinach tossed with fresh sliced Seasonal Pears, Toasted Pine Nuts and Crumbled Gorgonzola

Main Course

  • Caramelized Sea Scallops
    With Roasted Asparagus, Sun-dried Tomatoes, and Pearl Pasta, garnished with Caramelized Leeks and Veal Jus Reduction
  • Pearl-Barley Cakes with Shallots, Leeks, and Rosemary
    Over sautéed Julienne of Carrots, Root Celery and Leeks with a light Saffron Sauce
  • Roasted Pork Tenderloin seasoned with Smoked Salt
    Citrus flavored Polenta Cakes and Oven Roasted Carrots, Parsnips and caramelized Granny Smith Apples
  • 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
  • Pan-seared Sea Bass
    With Saffron and Fennel Risotto with a Sweet Chili Glaze
  • Glazed Portobello Mushrooms
    With Brown Lentil and Parsley Sauce and Sun-dried Tomato Cream Drizzle
  • Marjoram Scented Organic Chicken
    Half a Chicken served with Baked Sweet Potatoes and Sautéed Baby Spinach
  • Grilled NY Strip Steak
    Thyme Roasted Vegetables, Double-baked Potato topped with handmade Herb Butter.

Bread Selection

  • Multi-grain Loaf and Country Current Bread with Chickpea-Garlic Purée

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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