Vista Regional Inspirations Menu

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The code printed on the menu is DCL/12602826 0217. This particular menu was found onboard the Disney Wonder on July 12, 2019.

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Specialty Cocktails

Haida

Makers Mark, Campari, Limoncello, fresh Ginger, Orange Juice

Let It Go

Strawberry, Mango Purée, Orange Passion Juice (Non-Alcoholic)

Appetizers

Olive Oil Marinated Artichokes

drizzled with Balsamic Vinegar and Micro Greens

Creamy Cheese Polenta With Wild Mushrooms

Garnished with a Parmesan Crisp

Appetizers – Regional Inspirations

Alaskan Smoked Salmon

on Pumpernickel and Cream Cheese with Dill Shallots, Capers, and Caviar

Baked Oysters on the Half Shell

with Spinach. Onions and Bacon, topped with Buttered Breadcrumbs

Soups & Salads

Coriander And Tomato Soup

with Chipotle Cream

Napa Valley Romaine Salad

Romaine Leaves with Feta Cheese, Sweet Onions and a Zinfandel, Tarragon-Infused Dressing

Soups and Salads – Regional Inspirations

Goulash Soup

Slow-cooked Beef with Paprika and Sour Cream

Juneau Garden Salad

Mixed Greens with Red and White Radishes, Cucumbers and Creamy Ranch Dressing

Bread Service

San Francisco Sourdough Loaf

with a Sun-dried Tomato Dip

Main Course

Whole-Wheat Garlic Linguine Pasta

topped with Hoisin-glazed Cod Filet and sweet Bok Choy with a light Ginger Sauce

Lemon-Peppered Sonoma Chicken Breast

with Port Wine Glazed Shallots, Whole-Roasted sweet Carrots, and Green Asparagus over Wild Rice with Natural Jus

The Golden State Beef Tenderloin

with smashed Red Bliss and Feta Cheese Potatoes, Sautéed Spinach, Garlic Shrimp and a Red Wine Jus

Main Course – Regional Inspirations

Roasted Alaskan Cod Filet

on Crushed New Potatoes with Spinach, Buttered Asparagus and a Whole-Grain Mustard Sauce

Pork Cordon Bleu

Breaded Pork Loin stuffed with Ham and Gruyère Cheese served with Snow Peas and Roasted Potatoes

Pearl Barley Cakes

with Shallots, Leeks, and a Rosemary Tomato Broth

Vegetarian

Portobello Mushroom Ravioli

Sautéed in Truffled Sage Brown Butter, Seasonal Vegetables, and Parmigiano-Reggiano

Lighter Note Offerings

Grilled Steak Salad

with Watercress and Field Greens, Port Wine Roasted Shallots, Fennel, Tomatoes, and Goat Cheese with a White Balsamic Vinaigrette

Slow-roasted Chicken Breast

served with Garden Vegetables and your choice of steamed White Rice or Baked Potato

Grilled Grain-fed Sirloin Steak

served with Garden Vegetables and your choice of steamed White Rice or Baked Potato

Baked Filet Of Salmon

served with Garden Vegetables and your choice of steamed White Rice or Baked Potato

Desserts

Pacific Coast Brûlée

topped with a Macadamia Water

Citrus Flavored Cheesecake

served with a Dark Cherry Sauce

Warm Pear Ricotta Tart

Frangipane filling with Honey Lemon Syrup

Long Beach Sundae

Rainbow Sherbert with Strawberry Compote, Granola Crunch and Coconut Tuile

Desserts – Regional Inspirations

Skagway Gold Leaf Torte

with Orange and Strawberry Salad

No Sugar Added Dessert

Crème Fraiche Panna Cotta

served with Strawberry Compote