Rapunzel's Royal Table - Thug Dinner Menu

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Special DVC Member Cruise version of the menu with the cruise logo on the front and some unique descriptions. The code printed on the menu is DVC. This particular menu was found onboard the Disney Magic on October 5, 2019.

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Appetizers

Royal Marinated Salmon

Dill-marinated slices of Salmon with Hongy-Mustard Dressing

Goat Cheese, Yellow and Red Beet Tower

with Chive-Honey Dressing

Grilled Knockwurst Sausage

on White Onion Mash with crisp Shallots and Sweet Bavarian Mustard

Green and White Asparagus Spears

with a Tomato Bearnaise

Salads

Coronation of Mixed Leaves

Vine Tomatoes, Blug Cheese. Apples, Candied Walnuts, and Aged Red Wing Vinegar

Baby Romaine Leaves

Tossed in a light Caesar Dressing with Parmesan, Sea Salt Croutons, and Garlic Shrimp

From the Kettle

Lentil Soup

Green Lentils with Spied Sausage, Thyme, Leeks, Carrots. Celery, and Potatoes

Wild Mushroom Soup

with White Truffle Oil and Chives

Bread Service

Fig and Date Ciabatta Roll

with Minted Yogurt Dip

Entrées

Portobello Triangoli

with a Sweet Butternut Squash Sauce topped with Basil Pesto and Sour Cream

Queen Arianna's Grilled Filet of Turbot

with Creamed Potatoes. Sautéed Fennel, and a light Dill Cream

Oven-roasted Tom Turkey Breast

Disney Vacation Club celebrates Don Hahn's great big beautiful book Yesterday's Tomorrow: Disney's Magical Mid-Century with a dish that promises to be as popular tomorrow as it was back when TV was a luxury, space travel was fantasy and coonskin caps were cool (If you ask us, they still are). It's an oven-roasted Tom turkey breast classically prepared with green beans, sweet mashed potatoes, rosemary stuffing. giblet gravy and cranberry relish. This dinner couldn't be more mid-century if it was cooked by Crockett, plated by Mary Blair, and served by Spin and Marty.

Trio of Veal

Grilled Tenderloin, Pulled Shank, and Tortellacci Pasta with Sun-dried Tomato and Sage Reduction garnished with a Potato Crisp

King Frederic's Grilled Sirloin Steak

with Truffle-layered Potatoes, Honey Parsnips, and Buttered Spinach with a Pepper Sauce on the side

Vegetarian

Brown Rice Risotto

with Lentils, Leeks, Carrots, and Parsnips

Vegetable Lasagna

Layered Baked Vegetables and Pasta with Mozzarella and Provencal Sauce

Lighter Note Offerings

Chicken Pita Salad

Lemon-marinated Roasted Chicken Breast with Tomatoes, Cucumbers, Chickpeas, Mint, and Feta Cheese tossed in a Lemon Dressing

Grilled Grain Fed Sirloin Steak

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.

Oven-baked Filet of Salmon

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

Desserts

Sacher Torte

Glazed with Apricot Jam and Raspberry Sauce

Blueberry Streusel Cake

Baked Berry-Almond Cake topped with Strousel and served with Berry Compote

White Chocolate-Bread Pudding

with Praline Sauce and Vanilla Ice Cream

Rote Grütze Sundae

Vanilla lce Cream, Berry Rote Grütze, and Fresh Whipped Cream

Signature Desserts

Attila's Sublime Cupcake

Red Velvet Cupcake with Cookies 'n Cream filling and Cream Cheese Frosting

No Sugar Added Dessert

Tiramisu

Lady Fingers soaked in Amaretto Espresso and layers with Mascarpone Cream