I know a lot of you have been asking when Narcoosee’s at Disney’s Grand Floridian Resort & Spa would reopen from refurbishment, and I’m happy to let everyone know that Disney has finally given us a date: April 1, 2023.
In addition to returning with an interior revamp, it will also feature a refreshed menu crafted by Chef Noah Estabrook and Pastry Chef Kristine Farmer.
The culinary teams took inspiration from land and sea, and here’s a look at some of new dishes you’ll be able to enjoy.
Bread service is an Artisan Boule of Sourdough made with a perfectly toasty crust. It’s a recipe created by Chef Kristine specially for this location, and baked daily.
For years, the Bisque has been a mainstay on the menu, so flavor connoisseurs will be thrilled to see it return, but now with an enhanced tableside presentation. Another worthy starter is the Brisket and Ricotta Tortelloni accompanied by luscious brown butter, parsnip puree, and sultana raisins.
Or try the Ocean-inspired Charcuterie Board, a fresh take on a classic featuring ahi tuna pastrami, charred octopus, and house-made sausage from the sea. This plate is a true collaboration, with each component representing the style of a different chef on the Narcoossee’s team.
The culinary team has sourced sustainable seafood from both local waters and around the globe, including Chef Noah’s signature dish, the Blackened Redfish. This meal is served with a crispy chorizo-sunchoke hash with hominy, Florida sweet corn, and red pepper rouille.
For those looking for land-based fare, the new Dry-Aged Pork Ribeye Chop is served with creamy goat cheese-potato pave and turnips with onion jam and a touch of fig jus.
Plant-based diners haven’t been left out. The new Roasted Vegetable Paella features market vegetables, cannellini beans, and preserved artichoke, finished with charred Meyer lemon.
Not everything is new, as Narcoossee’s guest favorites like the Plancha-seared Scallops with Parisian Gnocchi, and Surf and Turf featuring tender filet mignon and butter-poached lobster tail, are still on the menu.
Chef Kristine has worked hard on a complementary dessert menu. Her Guest-favorite Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream is still on the menu.
And it’s joined by new treats such as the Berry Pavlova, which is artfully crafted with Florida fresh berries and citrus delicately placed over meringue and yuzu crémeux and finished with a tableside pour of anglaise.
Or try the new Pineapple Bavarois, a work of art with a roasted-pineapple center and house-made blackberry-buttermilk ice cream.
The drink offerings include signature cocktails, and zero-proof beverages, curated by Proprietor Matt Cristi and the sommeliers on his team.
One drink Disney highlighted is the signature Empress Lime Gimlet, a modern twist on a classic gimlet with Empress Gin, Rockey’s Botanical Liqueur, and cold-pressed lime.
Meanwhile zero-proof drinkers can enjoy the Agave Garden, made with Lyre’s Agave Reserva Spirit, cold-pressed lime kuice, passionfruit-papaya green tea, and cucumber.
A full dinner is available online including kid’s offerings at the official Disney page for the restaurant.
Narcoosee’s was a popular restaurant prior to the closing and it will be again when it reopens. As such reservations are a must, and can be made via the My Disney Experience, online, or by phone. The normal 60-day window applies.
There is dress code for Narcoosee’s. Guests are expected to dress accordingly in attire that respects the restaurant’s sophisticated and upscale aesthetic. According to Disney, clothing should be clean, neat, and in good condition, and they request no swimwear.
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