This page has been merged to a combined Disney Dream & Disney Fantasy Enchanted Garden menu page.
Enchanted Garden Dinner & Dessert Menu
June 2016 7-Night Eastern Caribbean Cruise on Disney Fantasy
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
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
- 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 Dessert Menu (August 2013 – Present)
Enchanted Garden Dinner menu from (2011 – August 2013)
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
- 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
This is not Animators Palate. I think there was a mix up. Would love to see the AP menu if you have it.
You can find links to Animator’s Palate and all other menus over on the menu page.