Narcoossee's at Disney’s Grand Floridian Resort & Spa will reopen on April 1, 2023, with an enhanced interior design as well as a refreshed menu crafted by Chef Noah Estabrook and Pastry Chef Kristine Farmer.
The new space incorporates the concept of “land and sea,” from which the menu takes its inspiration.
Upon sitting down for your meal, you’ll be greeted with a recipe created by Chef Kristine specially for this location – an Artisan Boule of Sourdough baked daily in the Grand Floridian Resort & Spa bakery.
For years, the Bisque has been a mainstay on the menu, so regulars will be happy to see it return, but now with an enhanced tableside presentation. The culinary team has also created two new starters. First up, the Beef and Ricotta Tortelloni accompanied by brown butter, parsnip puree, and sultana raisins.
Next, the Ocean-inspired Charcuterie Board is a fresh take on a classic featuring ahi tuna pastrami, charred octopus, and house-made sausage from the sea.
Moving on to the main course, the team has sourced sustainable seafood from both local waters and around the globe, including 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.
Plant-based diners can choose the Roasted Vegetable Paella featuring market vegetables, cannellini beans, and preserved artichoke finished with charred Meyer lemon. Those looking for 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 tail remain on the menu for new and returning guests.
The dessert course also features Chef Kristine’s Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream. Other desserts on offer include The Berry Pavlova, with Florida fresh berries and citrus placed over meringue and yuzu crémeux and finished with a tableside pour of anglaise. The Pineapple Bavarois is a roasted-pineapple center and house-made blackberry-buttermilk ice cream.
The wine list has been refreshed to reflect a diverse portfolio of varietals, with Proprietor Matt Cristi and the sommeliers on his team available to help you create the perfect pairing for each dish. Mixologists have also thoughtfully curated a new cocktail program, inspired by the Victorian era. The signature Empress Lime Gimlet is a modern twist on a classic gimlet with Empress Gin, Rockey’s Botanical Liqueur, and cold-pressed lime.
Reservations for Narcoossee’s will open March 1 2023.
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