First Look: Narcoossee’s Returns on April 1

February 20, 2023 , ,

From the Disney Parks Blog and written by: Disney Parks Blog

Hello there fellow foodies. I hope you’re ready because I’ve got some exciting news to share fresh off the shore of Seven Seas Lagoon. On April 1, 2023, Narcoossee’s at Disney’s Grand Floridian Resort & Spa will once again welcome guests for culinary delights in its newly reimagined space. This signature dining restaurant with its spectacular panoramic views, is a staple of the resort, with its waterside location, and over the past several months has seen an enhanced interior revamp as well as a refreshed menu crafted by Chef Noah Estabrook and Pastry Chef Kristine Farmer in a perfect balance of updated classics and new epicurean delights.

Artisan Boule of Sourdough from Narcoossee’s

The new space incorporates the concept of “land
and sea” and that’s exactly what the culinary teams drew inspiration from when
developing the new menu. Upon sitting down for your meal, you’ll be greeted
with a recipe created by Chef Kristine specially for this location – an Artisan
Boule of Sourdough
made with a perfectly toasty crust and baked daily in
the Grand Floridian Resort & Spa bakery.

As you enter your first course, you’ll continue to be met with masterfully crafted dishes. 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. The culinary team has also created two new starters. First up, the Beef and Ricotta Tortelloni accompanied by luscious brown butter, parsnip puree, and sultana raisins.

Ocean-inspired Charcuterie Board from Narcoossee’s

Next, the Ocean-inspired Charcuterie Board
is 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.

Blackened Redfish from Narcoossee’s

Moving on to the main course of your dining experience, the 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. What makes this fish a standout is the secret blend of blackened spice which has been passed down from chef to chef of the location, with each culinary mastermind finding their own unique way to feature it on the menu.

Roasted Vegetable Paella and Dry-Aged Pork Ribeye Chop from Narcoossee’s

Plant-based diners will be delighted with the Roasted Vegetable Paella featuring market vegetables, cannellini beans, and preserved artichoke finished with charred Meyer lemon. Those looking for land-based fare will savor the new Dry-Aged Pork Ribeye Chop served with creamy goat cheese-potato pave and turnips with onion jam and a touch of fig jus.

Of course, chef has kept 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 on
the menu for new and returning guests to indulge in.

Almond-crusted Cheesecake, Berry Pavlova, Pineapple Bavarois, and drinks from Narcoossee’s

The dessert course also features a favorite
that has garnered near legendary status over the years amongst diners of
Narcoossee’s – Chef Kristine’s incredible Almond-crusted Cheesecake with
Lambert cherry sauce and Chantilly cream.

When developing the new additions to the
dessert menu, the pastry team was inspired by bright flavors that really
complement the overall experience. The Berry Pavlova, for instance, is
artfully crafted with Florida fresh berries and citrus delicately placed over
meringue and yuzu crémeux and finished with a tableside pour of anglaise. The Pineapple
is truly a work of art with a roasted-pineapple center and
house-made blackberry-buttermilk ice cream. These dishes make for a perfect and
sweet finish to a memorable evening.

This waterfront hideaway is the ideal spot to wind down with a fabulous cocktail or zero-proof beverage. The wine list has been refreshed to reflect a diverse portfolio of varietals, with Proprietor Matt Cristi and the sommeliers on his team available to help you create the perfect pairing for each dish. Our team of mixologists have also thoughtfully curated a new cocktail program, inspired by the Victorian era. A must-try is the signature Empress Lime Gimlet, a modern twist on a classic gimlet with Empress Gin, Rockey’s Botanical Liqueur, and cold-pressed lime.

The reopening of Narcoossee’s comes as part of
the multi-year transformation of Disney’s Grand Floridian Resort & Spa,
honoring its rich history at the Walt Disney World Resort while enhancing its
iconic Victorian charm and elegance. Reservations will open for this grand return
on March 1, and we look forward to welcoming you back starting April 1 to this
enhanced experience destined to become a new favorite!

Be sure to check out our Disney EatsTopics Page and Disney Eats on Instagram to stay up-to-date on the latest Narcoossee’s news and all the other foodie announcements coming to Disney Parks.

(Note: All offerings are subject to change and

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