Field to Feast Dinner Menu

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Victoria & Albert’s

Chef Scott Hunnel
Sommelier Rebecca Lewis
Lake Meadow Chicken Sausage with Zellwood Corn Succotash

California Grill

Chef Brian Piasecki
Sommelier Michael Scheifler
Spice-crusted Local Calico Scallops with Zellwood Pumpkin Ravioli, Toasted Pumpkin Seed Vinaigrette, Baby Sage, Buttered Brussel Sprouts, and Pumpkin Dust Brittle

Flying Fish Cafe

Chef Tim Keating
Sommelier Stig Jacobsen
Asian-inspired Uncle Matt’s Citrus-marinated Rock Shrimp and Local Calico Bay Scallop “Cocktail” with Salad of MacGregor Farms Greens, Herbs, Epcot Cucumber, and Bhut Jolokia-Kaffir Lime Vinaigrette

The Wave . . . of American Flavors

Chef Frank Brough
Sommelier Damaris Jimenez
Locally-sourced Sweet Potato Agnolotti with Bourbon-Maple Pork Belly, Liquid Caramel Corn, and Vanilla Powder

Epcot® Events

Chef Leonard Thomson
Sommelier Pete Freidel
Suwannee Farms Florida Fresh Cab Beef Tenderloin over Balsamic Charred Onion Bread Pudding topped with Wine Reduction and served with Duck Fat Fries and Zellwood Sweet Corn Gelato

Florida Local at Epcot® International Food & Wine Festival

Chef Jens Dahlmann
Sommelier Tom Kovacs
Pasture Prime Mangalitsa Pork Arepa with Long & Scott Corn Esquites and Cahaba Farms Micro Cilantro

Cítricos

Chef Phil Ponticelli
Sommelier Keith Gimbel
Florida Pink Shrimp with Sunny Meadow Farms Egg Pasta with Sarasota Black Sturgeon Caviar

Disney Desserts

Pastry Chef Stefan Riemer
Sommelier Vicky Thompson
Squash Beignets served with Habañero-Corn Ice Cream with Madeira Glaze and Cocoa Dust
Chocolate Pot de Crème with Bosc Pears, and Rye Bread Tuile

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