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Enchanted Garden Dinner & Dessert Menu
August 2021 | last verified April 2022
Specialty Cocktails
- Golden Leafs Rum, Pomegranate, Peach Schnapps, Cranberry Juice, Soda Water
- Nutty Chocolate Vanilla Vodka, Crème de Cacao White, Baileys, Galliano, Vanilla Mix
- Northern Garden Pomegranate Syrup, Sugar Syrup, Harmony Tea, Sprite (Non-Alcholic)
Appetizers
- Cucumber Garden Roll filled with Julienne of Carrots, Bell Peppers and Zucchini, with Cilantro and dressed with White Shoyu and Lemon Dressing
- Ahi Tuna and Avocado Tower with Crispy Noodles and Wasabi Dressing
- North Atlantic Lobster Ravioli with Roasted Garlic and Sweet Basil in a Tomato Broth
- Applewood-Smoked Bacon Wild Mushroom Tart with creamy Leeks
Soups & Salads
- Heirloom Tomato Soup with Sour Cream, Croutons and Basil
- Cream of Green Asparagus with Crabmeat and Asparagus Tips
- Spinach and Raspberry Salad Baby Spinach tossed with fresh Raspberries, Toasted Pine Nuts, crumbled Gorgonzola, and a Raspberry Vinaigrette
- Romaine Wedge fresh crisp Romaine topped with a creamy Romano Dressing and homemade Spiced Croutons
Bread Service
- Multigrain and Country Currant Rolls with Chickpea-Garlic Purée
Main Course
- Caramelized Sea Scallops with Roasted Asparagus, Sun-dried Tomato Couscous, Caramelized Leeks, and Red Wine Veal Jus
- Pan-Seared Sea Bass with Fava Bean and Pea Risotto, sliced Fennel and a Dill-Chive Riesling Wine Sauce
- Marioram-Scented Roast Chicken served with Baked Crushed Sweet Potatoes, Buttered Baby Spinach and a Thyme Red Wine Chicken Jus
- 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
- Spinach and Raspberry Salad Baby Spinach tossed with fresh Raspberries, Toasted Pine Nuts, crumbled Gorgonzola, and a Raspberry Vinaigrette
- 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
- Glazed Portobello Mushrooms with Brown Lentil and Parsley Sauce and Sun-dried Tomato Cream
Lighter Note Offerings
- Harrisa Lamb Salad Roasted Harissa marinated Lamb medium with Couscous Tabbouleh, Organic Field Greens, Marinated Eggplant, and Tzatziki
- Grilled Grain-fed Sirloin Steak
- Slow Roasted Breast of Chicken
- Oven Baked Fillet of Salmon
- The above three entrées are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato
Desserts
- Warm Sticky Date Pudding served with Butterscotch Sauce. Vanilla Ice Cream, and Phyllo Crunch
- Chocolate Garden Torte with Coffee Crème and Caramel Soil
- Orange Almond Cake with Vanilla Yogurt, Panna Cotta and Raspberry Coulis
- Chocolate Brownie Sundae Peanut Butter Brownie Bites with Rich Chocolate Ice Cream, Whipped Cream and Chocolate Fudge Sauce
Signature Dessert
- Southern Style Pecan Tart with Caramel Sauce
No Sugar Added Dessert
- Lemon Raspberrv Mousse Bombe Citrus Lemon Mousse embedded with fresh Raspberries
Foreign language version of the Enchanted Garden Menu from August 2021
Past Versions of the Enchanted Garden Menu
August 2021 | last verified December 2021
Fall 2019 | Disney Dream [last verified November 2019] – Allergy-Friendly Menu
March 2019 [last verified June 2019]
June 2018 [last verified February 2019]
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 as of April 2017 (Dream)
- Warm Sticky Date Pudding – served with butterscotch sauce, vanilla ice cream and phyllo crunch
- Chocolate Garden Torte – with coffee creme and caramel soil
- Orange Yogurt Cake – with citrus syrup and vanilla sauce
- Chocolate Brownie Sundae – Peanut butter brownie bites with rich chocolate ice cream whipped cream, and chocolate fudge sauce
Signature Dessert
- Souther Style Pecan Tart – with Bourbon Caramel Sauce
No Sugar Added Dessert
- Lemon Raspberry Mousse Bombe – Citrus lemon mousse embedded with fresh raspberries
Dessert Menu (up to April 2017)
- 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
Enchanted Garden Dinner Menu (August 2013)
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