New Menu Items Coming to Disney’s Wilderness Lodge Restaurants

Disney’s Wilderness Lodge has several great places to grab a meal, and two of them are shaking up their menus a bit.

Here are the new dishes you can try at the hotel, and where you can find them:

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Roaring Fork

This casual sit-down restaurant is adding some new breakfast items, along with some main dishes for lunch and dinner.

Start your day with new breakfast options, like the Meat and Potatoes Quiche with broccoli, potatoes, bacon, ham, and gouda or the Vegetable Lover’s Quiche with peppers, onions, leeks, green peas, potatoes, broccoli, fresh herb, and cheddar.

For a sweeter option, try the new Warm Freshly Baked Cinnamon Roll with fresh blueberries and blueberry cream cheese frosting or the extra-large Warm Grizzly Bear Claw with mixed nuts and raisin filling.

Later in the day, the restaurant has several new dishes for guests to enjoy.

For a lighter meal, try the Asian-Style Noodle Salad with tofu, mixed vegetables, crispy rice noodles, and fried wontons. There is an option to add chicken or shrimp for some added protein. The Heirloom Tomato Salad with pickled wild mushrooms, burrata cheese, red pepper pesto, and basil is also a tasty option.

Looking for something more hearty? Options include Country-style Baked Meatloaf featuring buttery green peas, chunky mashed potatoes, and gravy, along with The Barbecued Brisket and Burnt Ends with potato hash, fiery coleslaw, and cornbread.

For those with a sweet tooth, Roaring Fork has several new treats.

The Almond Walnut Bundt Cake has a coffee glaze and cream cheese icing, or if you’re a blueberry fan, the house-made Blueberry Thyme Crumb Pie is a seasonal item that will change flavors throughout the year.

Other new options are the adorable Bear Mousse Cake brings together raspberry mousse, almond cake, and dark chocolate ganache, and the new Humphrey Bee Hive Cake which is made with chocolate cake, passionfruit mousse, sugar bees, and a white chocolate Humphrey on top.

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Territory Lounge

The Wilderness Lodge resort’s lounge also has several new shareable quick bites to the menu.

For a light bite, the Territory Popcorn Sampler features the chef’s take on popcorn with spicy, caramel, sea salt, truffle, and BBQ flavors.

Or check out the Artisanal Cheese and Charcuterie board which Chef Brian Knox has carefully crafted. It features selected Oregon and Utah cheeses with a focus on smokey notes and even a cheese wrapped in honey and sea salt, accompanied by fresh honeycomb, pickled vegetables, and handcrafted bread.

Two new flatbread options join the menu: The Loaded Baked Potato Flatbread is topped with bacon, potato, chive cream cheese, and crème fresh, while the Salmon Run is topped with an in-house dill-cured gravlax salmon with truffle cream cheese, fried capers, onions, black sea salt, and dill.

Carnivores have two new options, as well. The Bacon on the Wire features black pepper candied bacon cured in smoked paprika and bourbon, cold smoked, and roasted perfectly with a bourbon glaze. It’s accompanied by deviled eggs topped with fried shrimp, chipotle beef jerky, and salmon candy with a bourbon drizzle.

Or for adventurous eaters, try the Bone and Brie with roasted bone marrow, and honey-baked brie baked in a cast iron skillet with marionberry onion jam.

And since it is a lounge, the beverage menu has been spruced up with some new libations for those 21 and older to try.

For traditional drinks, the National 95, a coast-to-coast twist on the classic French 95 cocktail, combines Whistle Pig Rye from the East coast with simple syrup, and sparkling Argyle Brut from the West coast, meanwhile the Lewis and Clark-inspired L&C G&T features Fords Gin, St. Germaine, and elderflower tonic, garnished with a cucumber ribbon and fresh flower.

For classics with a twist, try the Smores Old Fashioned which has Elijah Craig bourbon, toasted marshmallow syrup, and chocolate bitters garnished with perfectly toasted marshmallows, or the Timeless Elias, a smoking libation featuring Macallan 12 yr. scotch, house-made vanilla bean syrup, and Courvoisier VSOP.

For those that like their drinks fruity, the Orchards Bounty is made up of Ketel One Peach & Orange Blossom Botanicals vodka, house-made pinot gris syrup, Dolin Blanc vermouth, and Aperol, and The Northwoods masterfully brings together Bulleit Rye, house-made rosemary syrup, citrus juices, and maple.

Finally, Sangria fans should check out the Orange Spiced Sangria, a drink with Chateau Ste Michelle cabernet, Cointreau orange liqueur, apple cider, and house-made orange spice syrup.

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Which of the above do you want to try out on your next visit to Disney’s Wilderness Lodge? Let us know in the comments.