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EPCOT®, World Showcase - Morocco
With cilantro, garlic, lemon confit and chermoula sauce.
With potato and caramelized onions.
With spicy harissa and capers aïoli sauce.
Brioche, cucumber dill and mint tzatziki sauce.
With spicy ketchup.
Tomatoes, cucumber, red onions, kalamata olives and feta cheese.
Sautéed shrimp with dried chilies and fried garlic.
North African spicy lamb sausage served with tomato, red onion and cilantro salad.
With cornichons and zaatar pita bread.
Fried capers, raisins and fresh nutmeg.
Baked brie with rosemary croutons.
With almond ice cream.
Sweet, nutty, medium bodied with tangy finish. Served chill.
Clear and silky liqueur flavored with anise, mint and coriander. Served neat or mixed with water.
Alvear Cream Sherry, Ruby Port, Lillet
Peach vodka, Midori and pineapple juice.
Cointreau, peach vodka and orange juice topped with grenadine.
Sparkling wine, pomegranate juice and orange liqueur.
Watermelon, cranberry juice and orange water.
The classic Portuguese Aperitif that is produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically sweet but not as much of the body; it also has a smooth mouth feel and a long warm finish. Served chilled.
The wonder flavors of honey, orange, lime and mint. Served chilled or on ice.
White, red or sparkling (certified organic)
Torres Brandy, Grand Gala Liqueur and strawberry puree. Served frozen.
Apricot Brandy, Myers Dark Rum, orange juice and piña colada mix.
Almond liqueur, cream de coco, orange juice and coconut milk. Served frozen.
Pineapple juice, strawberry and orange water.
Beef and chicken with garlic, fresh herbs and rosemary-roasted potatoes.
Spicy tuna with eggplant, zucchini, capers salad and basil oil.
Harissa hummus fries, rice-stuffed grape leaves, mixed olives and baba ghanoush served with pita bread.
Fresh artichoke bottoms, Moroccan olives and sun-dried tomatoes.
Fennel-fingerling potatoes in star anise ouzo sauce.
With cilantro, garlic, lemon confit and chermoula sauce.
With potato and caramelized onions.
With spicy harissa and capers aïoli sauce.
Brioche, cucumber dill and mint tzatziki sauce.
With spicy ketchup.
Tomatoes, cucumber, red onions, kalamata olives and feta cheese.
Sautéed shrimp with dried chilies and fried garlic.
North African spicy lamb sausage served with tomato, red onion and cilantro salad.
With cornichons and zaatar pita bread.
Fried capers, raisins and fresh nutmeg.
Baked brie with rosemary croutons.
With almond ice cream.
Beef and chicken with garlic, fresh herbs and rosemary-roasted potatoes.
Spicy tuna with eggplant, zucchini, capers salad and basil oil.
Harissa hummus fries, rice-stuffed grape leaves, mixed olives and baba ghanoush served with pita bread.
Fresh artichoke bottoms, Moroccan olives and sun-dried tomatoes.
Fennel-fingerling potatoes in star anise ouzo sauce.
Sweet, nutty, medium bodied with tangy finish. Served chilled.
Clear and silky liqueur flavored with Anise, mint and coriander served neat or mixed with water.
Alvear Cream Sherry, Ruby Port, Lillet
Peach vodka, Midori and pineapple juice.
Cointreau, peach vodka and orange juice topped with grenadine.
Sparkling wine, pomegranate juice and orange liqueur.
Watermelon, cranberry juice and orange water.
The classic Portuguese Aperitif that is produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically sweet but not as much of the body; it also has a smooth mouth feel and a long warm finish. Served chilled.
The wonder flavors of honey, orange, lime and mint served chilled or on ice.
White, red or sparkling (certified organic)
Torres Brandy, Grand Gala Liqueur and strawberry puree. Served frozen.
Apricot Brandy, Myers Dark Rum, orange juice and piña colada mix.
Almond liqueur, Cream de Coco, orange juice and coconut milk. Served frozen.
Pineapple juice, strawberry and orange water.
— Travel Weekly 2016
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