A new summer seasonal menu has launched at The Hollywood Brown Derby in Disney's Hollywood Studios.
The Crab Louie features crispy olive bread, citrus blend, fried capers, and Louie sauce. The Shrimp Cocktail is topped with shaved fennel cucumbers and a traditional cocktail sauce.
The Heirloom Tomato and Burrata Salad combines shaved onions, Thai basil, gremolata, and a delicious citrus vinaigrette, while the Charcuterie Board features the Chef’s selection of cured meats, cheeses, and accompaniments.
The Escargot is accompanied by roasted garlic béchamel and crispy prosciutto and the Roasted Bone Marrow is composed of braised beef, pickled mustard seeds, and a fig bread crostini.
The classic Filet Mignon is paired with glazed carrots, potato pave, horseradish cream, and a peppercorn sauce. The Lamb Shank is accompanied with summer vegetables, harissa vinaigrette, and nasturtium chermoula.
The new Free-Range Chicken and Dumplings brings together these two classics with a lemon-ricotta Gnudi, shishito cream, and a gooseberry jus. The recently added Grilled Pork is accompanied with a lavender-sage polenta and local corn salsa, complete with a huckleberry barbecue sauce.
New seafood options include a Sustainable Fish and the Seafood Cioppino. The Sustainable Fish has a white bean ragout, derby summer vegetables, and roasted tomato emulsion, while the Seafood Cioppino brings together favorites from the sea with shrimp, sea scallops, seasonal fish, mussels, a toasted baguette, and aromatic tomato broth.
Finally, The Hollywood Brown Derby's latest rendition of a classic comfort food dish – Shepherd’s Pie. This option combines roasted garlic mashed potatoes, mushrooms, peas, corn, and carrot Romesco.
Fan-favorite items remain, including the famous Cobb Salad and the Grapefruit Cake dessert.
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