Earlier today, the Walt Disney World® Resort gave us a “taste” of what we can expect when the Be Our Guest Restaurant opens up later this year. Inspired by the Disney Movie Beauty and the Beast, the Be Our Guest Restaurant will seat over 500 guests and will feature foods with a French twist.
Lunch will be quick-service, but a little different than what guests currently find at most counter service locations on property. Guests will order from either a touchscreen terminal or cashier and then have a seat inside the dining room. When your food is ready, it will be delivered to you at your table.
Some of the options on the lunch menu will include:
- Braised Pork
- Tuna Niçoise salad and a Croque Monsieur sandwich (carved ham, Gruyere cheese, béchamel)
- Carved Turkey on a Warm Baguette with Dijon mayonnaise
- Grilled Steak Sandwich with Garlic Butter Spread
- Loaded Vegetable Quiche
- Quinoa, Shallot and Chive salad
- Kid’s Options
- Mickey Meatloaf
- Carved Turkey Sandwich
- Roasted Pulled Pork
- Whole-Grain Macaroni topped with Marinara and Mozzarella
- Seared Mahi Mahi
- Appetizers
- A Charcuterie plate with cured meats and sausages
- Mussels steamed in white wine
- Potato Leek soup
- French onion soup
- Salad with Champagne Vinaigrette
- Entrées
- Grilled Strip Steak with Pommes Frites
- Thyme-Scented Pork Rack Chop with Au Gratin Pasta
- Rotisserie Rock Hen with Roasted Fingerling Potatoes
- Pan-Seared Salmon in Leek Fondue
- Oven-Baked Ratatouille
- Sautéed Shrimp and Scallops with Veggies in Puff Pastry with Creamy Lobster Sauce
- Dessert
- Cupcakes (Strawberry Cream Cheese or Triple Chocolate)
- Chocolate Cream Puff
- Passion Fruit Cream Puff
- Kid’s Options
- Grilled Steak
- Whole-Grain Macaroni
- Grilled Chicken Breast
- Grilled Fish of the Day
Advance Dining Reservations for Be Our Guest Restaurant will open up some time in late August. The restaurant is scheduled to be open for the holidays. The Be Our Guest Restaurant is part of the New Fantasyland® Expansion which is taking place at Magic Kingdom® Park.
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