Narcoossee’s at Disney’s Grand Floridian Resort and Spa will once again welcome guests for culinary delights on April 1, 2023. The signature dining restaurant with its spectacular panoramic views has undergone an interior revamp along with a refreshed menu crafted by Chef Noah Estabrook and Pastry Chef Kristine Farmer.
Culinary teams drew inspiration from the concept of “land and sea” when developing the new menu. Once seated for your meal, you will be greeted with a recipe created by Chef Kristine of an Artisan Boule of Sourdough, made with a perfectly toasty crust and baked daily in the Grand Floridian Resort and Spa bakery.
You will continue to be met with masterfully crafted dishes as you enter your first course. The Bisque has been a mainstay on the menu for years, so flavor connoisseurs will be delighted to see it return. The culinary team has created two new starters – the Beef and Ricotta Tortelloni accompanied by luscious brown butter, parsnip puree, and sultana raisins.
Next, the Ocean-inspired Charcuterie Board offers a fresh take on a classic featuring ahi tuna pastrami, charred octopus, and house-made sausage from the sea.
The main course of your dining experience includes Chef Noah’s signature dish, the Blackened Redfish. This meal is served with a crispy chorizo-sunchoke hash with hominy, Florida sweet corn, and red pepper rouille. What makes this fish a standout is the secret blend of blackened spice which has been passed down from chef to chef of the location, with each culinary mastermind finding their own unique way to feature it on the menu.
Plant-based diners will be pleased with the Roasted Vegetable Paella featuring market vegetables, cannellini beans, and preserved artichoke finished with charred Meyer lemon. Those that prefer land-based fare will savor the new Dry-Aged Pork Ribeye Chop served with creamy goat cheese-potato pave and turnips with onion jam and a touch of fig jus.
Narcoossee’s guest favorites like the Plancha-seared Scallops with Parisian Gnocchi and Surf and Turf featuring tender filet mignon and butter-poached lobster are on the menu for new and returning guests to enjoy.
The dessert course also features a favorite that has garnered near legendary status over the years amongst diners of Narcoossee’s – Chef Kristine’s incredible Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream.
When developing the new additions to the dessert menu, the pastry team was inspired by bright flavors that complement the overall experience. The Berry Pavlova, for instance, is artfully crafted with Florida fresh berries and citrus delicately placed over meringue and yuzu crémeux and finished with a tableside pour of anglaise. The Pineapple Bavarois is truly a work of art with a roasted-pineapple center and house-made blackberry-buttermilk ice cream. These dishes make for a perfect and sweet finish to a memorable evening.
In addition to the refreshed menu, the wine list has also been revamped to reflect a diverse portfolio of varietals. Proprietor Matt Cristi and the sommeliers on his team will be available to help you create the perfect pairing for each dish. A team of mixologists has also thoughtfully curated a new cocktail program, inspired by the Victorian era. A must-try is the signature Empress Lime Gimlet, a modern twist on a classic gimlet with Empress Gin, Rockey’s Botanical Liqueur, and cold-pressed lime.
Reservations for the grand return of Narcoossee’s open on March 1. Guests will be welcomed back beginning on April 1.
Excited about the return of Narcoossee’s at Disney’s Grand Floridian Resort and Spa?