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Downtown Disney Restaurant Catal partakes in Restaurant Week

CatalupstairsmaindinThe first annual Restaurant Week celebration in Los Angeles bringing together the best restaurants from Los Angeles to Orange County and offering special menus, prices a
nd plates specifically during Restaurant Week’s run of January 27th to February 8th. The purpose of Restaurant Week is to bring together all of the diverse tastes Los Angeles has to offer and showcase them across the city. Patina Restaurant Group owner and renowned chef Joachim Splichal is on the board of Restaurant Week and is part of the team responsible for putting the entire event together.

This is a great chance for you to get out and enjoy what Catal, one of my favorite Disneyland Resort restaurants, has to offer. I’ve included the special Restaurant Week menu below the cut.

Cindy Stephens keeps pretty good track of the various dining options at the Disneyland Resort along with recent restaurant reviews. Here most recent review of Catal is of the New Years Eve offerings.   

Catal Restaurant Week Menu

First Course Selection

Soup del dia
Grilled globe artichoke with romesco dipping sauce
Pickled baby beets with blood orange segments, shaved fennel and goat cheese

Main Course Selection

Grilled salmon with ratatouille, basil oil and saffron reduction
Butternut squash risotto with butternut jus and toasted pumpkin seeds
Oven-roasted chicken breast with olive potatoes, caponata and chicken jus

Dessert Selection

Strawberry shortcake with vanilla ice cream
Milk chocolate panna cotta with orange sauce and nougatine
Grilled “best ever” pear with chantilly cream and shortbread cookies

3-course dinner $30.07 per person
Reservations 714 774 4442
Catal Website:
Restaurant Week website:

2 thoughts on “Downtown Disney Restaurant Catal partakes in Restaurant Week”

  1. In addition to Catal (which is only participating for dinner), Tortilla Joes is also participating in the dineLA Restaurant Week (which runs 1/27-2/1 & 2/3-2/8) for both lunch and dinner.

    Lunch ($22):

    First Course
    Baby mixed greens with tomato, crispy tortilla strips, and cilantro ranch dressing

    Tender braised shredded pork, pumpkin seed avocado mayo with crisp iceberg lettuce, sliced tomato and red onion on a traditional Mexican talera roll, served with sweet potato chips and chayote-apple salad.

    Mexican brownie served with vanilla ice cream and chocolate sauce

    Dinner ($34):

    First Course
    Mexican chopped salad (Romaine lettuce with avocado, black beans, corn, tomato, and queso fresco) with honey-lime dressing

    Grilled Margarita Chicken (Grilled tender chicken breast marinated with lime, oregano, and 100% Blue Agave Tequila) served with sautéed spinach, black beans, and Salsa Ranchera

    Coconut flan with Mexican vanilla bean caramel sauce and grated coconut

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