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EPCOT®, World Showcase - France
Topped with gruyère cheese.
Selected greens with house vinaigrette dressing, diced smoked bacon, tomatoes and homemade croutons.
Casserole of Burgundian escargots baked in parsley and garlic butter.
Rustic assortment of French patés and charcuteries.
Topped with Gruyère cheese.
Tartare of raw salmon lightly smoked with cucumber dill, honey mustard sauce and a homemade brioche bun.
Romaine hearts, blue cheese dressing, bacon, walnuts, croutons.
With crème fraîche, onion and bacon.
Smoked salmon, crème fraîche and onions.
Imported cheese board with raisin and walnut.
Selected greens with house vinaigrette dressing, diced smoked bacon, tomatoes and housemade croutons.
With walnuts, fresh grapes, tomatoes, endives and mixed salad.
Vanilla, chocolate or sorbet of the day.
Served with pasta.
Served with green beans and tomatoes.
Served with French Fries.
Chocolate layer cake with chocolate mousse, chocolate sauce and mint chocolate ice cream.
Apple tart with almond cream, caramel sauce and vanilla ice cream.
Vanilla Crème Brûlée
Swan cream puff filled with chocolate mousse, chocolate sauce and chocolate ice cream.
Meringue basket with fresh berries, vanilla cream, raspberry sauce and strawberry sorbet.
Daily assortment of fresh sorbets with a madeleine.
Beef short ribs braised in cabernet with baby onions and carrots, served with creamy polenta.
Broiled salmon with rice pilaf, asparagus and dill beurre blanc sauce.
Lyon style roasted chicken served with tomatoes and vinegar sauce and mashed potatoes.
With cream and gruyère cheese.
Zucchini, eggplant, bell peppers, onions and tomato baked into thin layers of pasta.
Salad with Ahi tuna, tomato, green beans, bell peppers, potatoes, hard boiled eggs, olives, anchovies and vinaigrette dressing.
Broiled salmon with rice pilaf, asparagus and dill beurre blanc sauce.
Lyon style roasted chicken served with tomatoes and vinegar sauce and mashed potatoes.
Grilled flat iron steak, French fries, lemon and parsley butter.
With cream and gruyère cheese.
Seared scallops, shrimp, mahi-mahi, clams served in a white wine broth with artichokes, celery, carrots, cauliflower, mushrooms and coriander with red pepper oil.
Beef short ribs braised in cabernet with baby onions and carrots, served with creamy polenta.
Duck breast and leg confit with cherries, sweet potato puree and zucchini.
With green peppercorn sauce, potato gratin and green beans.
Colombian regular coffee.
Coffee with a blend of Benedictine and Cognac and whipped cream.
Coffee with Grand-Marnier and whipped cream.
Non-sparkling
Topped with Gruyère Cheese
Selected greens with house vinaigrette dressing, diced smoked bacon and homemade croutons.
Casserole of Burgundian escargots baked in parsley and garlic butter.
Rustic assortment of French patés and charcuteries.
Topped with Gruyère cheese.
Tartare of raw salmon lightly smoked with cucumber dill, honey mustard sauce and a homemade brioche bun.
With crème fraîche, onion and bacon.
Smoked salmon, crème fraîche, onions.
Imported cheese board with raisin and walnut bread.
Selected greens with house vinaigrette dressing, diced smoked bacon, tomatoes and homemade croutons.
With walnuts, fresh grapes, tomatoes, endives and mixed salad.
Vanilla, chocolate or sorbet of the day.
Served with pasta.
Served with green beans and tomatoes.
Served with French Fries.
Chocolate layer cake with chocolate mousse, chocolate sauce and mint chocolate ice cream.
Apple tart with almond cream, caramel sauce and vanilla ice cream.
Vanilla Crème Brûlée
Swan cream puff filled with chocolate mousse, chocolate sauce and chocolate ice cream.
Meringue basket with fresh berries, vanilla cream, raspberry sauce and strawberry sorbet.
Daily assortment of fresh sorbets with a madeleine.
Beef short ribs braised in cabernet with baby onions and carrots, served with creamy polenta.
Broiled salmon with rice pilaf, asparagus and dill beurre blanc sauce.
Lyon style roasted chicken served with tomatoes and vinegar sauce and mashed potatoes.
With cream and gruyère cheese
Zucchini, eggplant, bell peppers, onions and tomato baked into thin layers of pasta.
Salad with Ahi tuna, tomato, green beans, bell peppers, potatoes, hard boiled eggs, olives, anchovies and vinaigrette dressing.
Broiled salmon with rice pilaf asparagus and dill beurre blanc sauce.
Lyon style roasted chicken served with tomatoes and vinegar sauce and mashed potatoes.
Grilled flat iron steak, French Fries, lemon and parsley butter.
With cream and gruyère cheese.
Seared scallops, shrimp, mahi-mahi, clams served in a white wine broth with artichokes, celery, carrots, cauliflower, mushrooms and coriander with red pepper oil.
Beef short ribs braised in cabernet with baby onions and carrots, served with creamy polenta.
Duck breast and leg confit with cherries, sweet potato puree and zucchini.
With green peppercorn sauce, potato gratin and green beans.
Colombian regular coffee.
Coffee with a blend of Benedictine and Cognac and whipped cream.
Coffee with Grand Marnier and whipped cream.
Non-sparkling
Kids FREE. 10 Day Cancellation Policy.
Restrictions Apply. Click for details.— Travel Weekly 2016
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