Undercover Tourist’s 20th Year Anniversary Celebration
Friday, March 6, 2020 Universal Orlando Resort
2-Park 
for 1-night
for 1-night for 1-night
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Broiled collar served with a green papaya salad and yuzu-soy sauce.
Classic Egyptian salad consisting of a mix of hearts of romaine, green peppers, cherry tomatoes, cucumbers, parsley and ambasha bread with garlic-coriander vinaigrette.
Flavored with ginger "not the crocodile," soy sauce and rice wine vinegar finished with fresh egg, tofu and wood ear mushrooms.
A legendary blend of pork, shrimp, mung beans and spices wrapped in gyoza skin then steamed.
A secret recipe of chick peas, garlic, onions, lemon juice and herbs served with white bean dip and tomato-cucumber salad.
A trip down the Amazon with slow-cooked beef, black beans, tostones and queso fresco.
Minute Maid® Light Lemonade Punch served in a souvenir Pirates or Ariel cup with a glowing pirate skull or Ariel clip-on light.
Gooey chocolate cake with caramel lava and exploding chocolate rocks.
Watermelon, kiwi, strawberry and pineapple.
With candied chocolate-sunflower seeds and chocolate-dipped banana bites.
Egyptian-inspired dish of spiced beef, pasta and béchamel sauce served with broccoli. Choice of one beverage and one dessert.
Served with white rice, seasonal vegetables and sweet-and-sour sauce. Choice of one beverage and one dessert.
Romaine with tomato, carrots, broccoli and cucumber with a fat-free Italian dressing.
Yucca fries and cucumber planks with dipping sauce.
Vanilla chiffon cake soaked with lemon grass-ginger syrup.
Caramelized custard with millet, almonds, apricot, dates and honey-almond tuile.
An African-inspired chocolate cake with caramelized bananas served with cashew-caramel ice cream topped with coffee dust.
Marinated grilled pork tenderloin medallions served with Chinese broccoli and choice of five-grain or white rice.
Pho broth served with jalapeños with mix of fresh herbs.
Pho broth served with jalapeños with mix of fresh herbs.
Seasoned with a North African berber spice blend served with green lentil stew.
Thai-marinated flank steak tossed with hearts of romaine, carrots, red peppers, cucumbers, red onions and cherry tomatoes with Asian dressing.
Served with roasted acorn squash, lentils and sautéed collard greens.
Strip loin asado-marinated in sofrito and served with yuca planks, avocado and house-made chimichurri.
Pho broth served with jalapeños with mix of fresh herbs.
Sustainable local farm-raised shrimp tossed in a chili-garlic sauce and served with Chinese broccoli and choice of five-grain or white rice.
"Not Piranha" served over Chinese broccoli, carrots, shiitake mushrooms and red bell peppers in a fragrant lemon grass broth.
A typical Egyptian dish consisted of spiced ground beef, pasta and béchamel sauce served with broccoli.
Marinated grilled chicken breast served with stir-fried vegetables, shiitake-fried rice and hoison sauce.
With tropical fruit juices and mango purée. Also available with a savory spiced-rim for an extra zing.
Coca-Cola® Classic, Coca-Cola Zero®, Diet Coke®, Sprite®, Fanta® Orange, Barq's® Root Beer, Minute Maid® Pomegranate Light Lemonade, and POWERADE® Mountain Blast
Frozen apple juice and passion fruit topped with bursting green apple boba balls. First concocted by the noted explorer and humanitarian, Dr. Albert Slush.
Broiled collar served with a green papaya salad and yuzu-soy sauce.
Classic Egyptian salad consisting of a mix of hearts of romaine, green peppers, cherry tomatoes, cucumbers, parsley and ambasha bread tossed with garlic-coriander vinaigrette.
Flavored with ginger "not the crocodile," soy sauce and rice wine vinegar finished with fresh egg, tofu and wood ear mushrooms.
A legendary blend of pork, shrimp, mung beans and spices wrapped in gyoza skin then steamed.
A secret recipe of chick peas, garlic, onions, lemon juice and herbs served with white bean dip and tomato-cucumber salad.
A trip down the Amazon with slow-cooked beef, black beans, tostones and queso fresco.
Minute Maid® Light Lemonade Punch served in a souvenir Pirates or Ariel cup with a glowing pirate skull or Ariel clip-on light.
Gooey chocolate cake with caramel lava and exploring chocolate rocks.
Watermelon, kiwi, strawberry and pineapple.
With candied chocolate-sunflower seeds and chocolate-dipped banana bites.
Egyptian-inspired dish of spiced beef, pasta and béchamel sauce served with broccoli. Choice of one beverage and one dessert.
Served with white rice, seasonal vegetables and sweet-and-sour sauce. Choice of one beverage and one dessert.
Served with multigrain rice and fresh seasonal fruit. Choice of small low-fat milk or small Dasani® Water.
Chicken noodle soup with fresh seasonal fruit. Choice of small low-fat milk or small Dasani® Water.
Served with steamed broccoli, fingerling potatoes and fresh seasonal fruit. Choice of small low-fat milk or small Dasani® Water.
Romaine with tomato, carrots, broccoli and cucumber with a fat-free Italian dressing.
Yucca fries and cucumber planks with dipping sauce.
Vanilla chiffon cake soaked with lemon grass-ginger syrup.
Caramelized custard with millet, almonds, apricot, dates and honey-almond tuile.
An African-inspired chocolate cake with caramelized bananas served with cashew-caramel ice cream topped with coffee dust.
Marinated grilled pork tenderloin medallions served with Chinese broccoli and choice of five-grain or white rice.
Pho broth served with jalapeños with mix of fresh herbs.
Pho broth served with jalapeños with mix of fresh herbs.
Seasoned with a North African berber spice blend served with green lentil stew.
Thai-marinated flank steak tossed with hearts of romaine, carrots, red peppers, cucumbers, red onions and cherry tomatoes with Asian dressing.
Served with roasted acorn squash, lentils and sautéed collard greens.
Strip loin asado-marinated in sofrito and served with yuca planks, avocado and house-made chimichurri.
Pho broth served with jalapeños with mix of fresh herbs.
Sustainable local farm-raised shrimp tossed in a chili-garlic sauce and served with Chinese broccoli and choice of five-grain or white rice.
"Not Piranha" served over Chinese broccoli, carrots, shiitake mushrooms and red bell peppers in a fragrant lemon grass broth.
A typical Egyptian dish consisting of spiced ground beef, pasta and béchamel sauce served with broccoli.
Marinated grilled chicken breast served with stir-fried vegetables, shiitake-fried rice and hoison sauce.
With tropical fruit juices and mango purée. Also available with savory spiced-rim for an extra zinger.
Coca-Cola® Classic, Coca-Cola Zero®, Diet Coke®, Sprite®, Fanta® Orange, Barq's® Root Beer, Minute Maid® Pomegranate Light Lemonade, and POWERADE® Mountain Blast
Frozen apple juice and passion fruit topped with bursting green apple boba balls. First concocted by the noted explorer and humanitarian, Dr. Albert Slush.
Kids FREE. 10 Day Cancellation Policy.
Restrictions Apply. Click for details.— Travel Weekly 2016
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