Captain's Gala Dinner Menu • The Disney Cruise Line Blog

October 2019 – DVC Member Cruise

September 2019 – Disney Magic Transatlantic

Summer 2019 – Regional Inspiration – Disney Wonder

Spring 2019 | Disney Fantasy

Fall 2017 | Disney Wonder

Fall 2017 | Children’s Menu

Fall 2017 | Animator’s Palate – Animation Magic variant from the Disney Magic

Summer 2017 – 2019 | with Regional Inspirations for Alaska aboard the Disney Wonder [last verified June 2019]

Fall 2016 | Disney Wonder

Captain’s Gala – Disney Magic | October 2016

Summer 2016 | 7-Night Alaskan Cruise with Regional Inspirations – Disney Wonder

Summer 2016 | 12-Night British Isle Cruise with Regional Inspirations – Disney Magic

Animator’s Palate Animation Magic Captains Gala Menu Variant
June 2016 – Disney Fantasy

Captains Gala Dinner & Dessert Menu
October 10, 2015 | 7-Night Eastern Caribbean Cruise on Disney Fantasy

Specialty Cocktail

Red Carpet – Jim Beam, Cranberry Juice, fresh Lime Juice
Star-Night – Passion and Pineapple Fruit Juice, Strawberry Puree, and Club Soda
Tuxedo – Ketel One, Chambord, and Moet Ice

Bread Service

Appetizer

Aged Prosciutto – Served with Sun-dried Tomatoes, Parmesan Cheese, and Roasted Garlic
Lightly Breaded Baked Eggplant – Filled with Sweet Ricotta and Mozzarella, served on Toscano Sauce and Drizzled with Aged Balsamic
Marinated Tiger Shrimp- With Celery Hearts and Remoulade
Oysters Rockefeller on the Half Shell – With Spinach, Onions and Bacon, topped with Buttered Breadcrumbs

Soup & Salad

Beef Steak Tomato and Vidalia Onion Salad -With Baby Greens, Spring Onions and a Cabernet Wine Vinaigrette
Braised Oxtail Soup – With Spinach and Roasted Garlic Tortelloni
Lemon Fennel Salad – With Green Peas, Smoked Salmon, Smoked Trouty, and Crème Fraiche
White Onion Soup – With Caraway and Smoked Salmon

Main Course

Fettuccine with Parmesan Crusted Chicken – Chicken encrusted in Parmesan Cheese, with Sweet Peppers and Mushrooms in a Cheddar Cheese Sauce
Oven-Baked Lobster Tail – With Sun-dried Tomato, Lemon Pesto Mash and Roasted Asparagus
Oven-Roasted Pork Tenderloin – Over Creamy Cheese Polenta with Sautéed Wild Mushrooms and Merlot Reduction
Pan-Seared Venison Medallions – With Marinated Red Cabbage, Potato Croquettes and a Port Wine and Juniper Reduction
Roasted Red Snapper – Served on a bed of Fennel, Olives, Sweet Peppers, and Yukon Gold Potato Ragout with Saffron Broth
Vegetarian
Green Pea and Fava Bean Risotto – Drizzled with Pesto Sauce and Toasted Pine Nuts
Thai Red Pumpkin and Coconut Curry – With Steamed Bok Choy and Sticky Rice

Lighter Note Offerings

Grilled Grain-fed Sirloin Steak – Served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato
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
Smoked Duck Breast Salad – Frisee, Lollo Rosso, Radicchio Leaves with Walnuts and Shredded Apples topped with Smoked Duck Breast and a Creamy Lemon Dressing

Desserts

Apricot Trio – Vanilla Cheesecake with Apricot Compote, Apricot Tart-Tatin and Apricot-infused Cream
Banana Crème Brûlée – With Caramel Banana
Banana Foster Sundae- Rum Glazed Bananas, Vanilla Ice Cream, Whipped Cream, and Caramel Sauce
Sweet Temptation – A trio of Banana Crème Brulee, Cheesecake and Apple Pie
Warm Chocolate Lava Cake – Served warm with Double Chocolate Sauce and Vanilla Ice Cream

No Sugar Added Dessert