Recipe Archive

Recipe Archive

Please note that some of the archived recipes may show restaurants that
are no longer at the resort or offers that are no longer valid!

Lobster Roll
Steakhouse Pork Chop
Meat Lasagna
Fresh Raspberry Meringue Cookie
Whey Poached Chicken, Ravioli Gnudi, Turnips, Black Truffle Chicken Consommé
Entrecôte of Japanese Beef With Roasted Marble Potatoes,
Charred Organic Mustard Greens, and Whole Roasted Garlic

Homemade Turkey Sausage
Jardin Street Tacos
Crab Cake Sliders
Bacon Wrapped Meatloaf with Roasted Vegetables
Smoked Pork Collar
Texas Corndogs with Chipotle Peach BBQ Sauce
Crab Louie
Zuppa di Pesce
Spring Lamb with Fava Bean Succotash, Chanterelle Mushrooms and Lamb Jus
Veal Crown Roast with Roasted Vegetables
Sole Meuniere with Saffron Potatoes & Mixed Vegetables
Swan Dolphin Thanksgiving Turkey Roulade
Apple Frangipane Pie
Pork Belly on Fried Mantau Bun
Noodle Soup
Swan Dolphin Cuban Sandwich
Swan Dolphin Signature Burger
Crab Cake Croquette, Roasted Pineapple, Remoulade
Seared Filet Mignon with Au Blanc Vegetables, Béarnaise & Bordelaise Sauces
Maine Lobster Roll
Potato Blini with Caviar and Traditional Garnish
Broccoli Cheddar Soup
Eggnog Panna Cotta with Caramel Sauce, Whipped Cream, Cinnamon Crumble, and Topped with A Toasted Marshmallow
Chipotle Mac N Cheese
Jumbo Shrimp with Smoked Grits, Wild Mushrooms, and Pancetta Vinaigrette
Grouper with Hearts of Palm Fettuccine with Pancetta, English Pea Puree, Heirloom Grape Tomatoes and Beurre Monte
Chicken or Beef Kabobs Wrapped in Naan Bread
All American “Dream” Burger with Secret Sauce
Father’s Day BLT – Brisket, Lettuce & Tomato
Pan Roasted Pacific Halibut, Spring Garlic Puree with Spring Vegetables and Black Olive Caper Vinaigrette
Easter Sunday Dinner
Barba Juans
Lobster & Grilled Rib Eye Steak with Bordelaise
Short Rib Taquitos & Buffalo Calamari
Grandma Hermans Monkey Bread and Holiday Thumbprint Cookies
Extra Crispy Fried Turkey
Texas Red Chili
Espresso Rubbed Ribeye Steaks with Chimichurri Sauce
Callotte de Boeuf
Dry Rubbed Smoked St. Louis Pork Ribs
Peach Cobbler
Tuna Nicoise Salad
Roasted Leg of Lamb Grilled Asparagus, Potato Pave
Corned Beef, Braised Cabbage, Fingerling Potatoes and Irish Soda Bread
A “Chateaubriand for Two”, Roasted Tenderloin of Beef, Au Blanc Vegetables, Sautéed Mushrooms, Béarnaise Sauce
Maple Roasted Hen, Winter Vegetables, Black Mission Figs, Sweet Potato Puree
Yule Log
Sweet Potato, Apple Bake
Seared Tuna with Salad Greens and Lemon Vinaigrette
Thai Salad With Lemongrass Chicken
Skirt Steak Flatbread with Caramelized Balsamic Onions, Shitake Mushrooms, Arugula, and Gorgonzola Cream
Corvina, Potato Puree, Petit Legumes, Grapefruit Buerre Blanc
Scallop Salad with Radish, Anchovies and Toasted Spanish Almonds
Homemade Ravioli with Tomato Basil Sauce and Pancetta Feta Cream Filling
Apple Spice Cake with Sweet Apple Icing
Homemade Granola Bars
Pork & Shrimp Rice Paper Rolls
Braised Chicken Leg, Cheddar Chive Grits and Winter Vegetables
Pumpkin Crusted Veal Loin with Croissant & Red Plum Stuffing, Broccoli Rabe and Maple Port Wine Sauce
Simply Spiced Butter Cookies
Pumpkin Delight
Ceviche with Avocado Relish, Chipotle-Coconut Broth, Coriander Oil and Pickled Jalapeños
Halibut with Shellfish, Sautéed Spinach and Tomato Sauce
Pan Seared Duck Breast with Peruvian Potato Puree, Sauteed Haricot Verts and a Balsamic Glaze
Sea Scallops with Creamed Leek Potatoes
Chef Creek Oysters with Citrus Caviar Mignonette
Salmon and Sautéed Truffle Oil Mushrooms
Mediterranean Chicken
Creamy White Asparagus Soup with Crispy Bacon and Goat Cheese
Cornbread Stuffed Turkey Roll
Holiday Spice Cake with Orange Cream
Pumpkin Biscuits with Spiced Candied Walnuts
Seared Sea Bay Scallops, Carrot Puree, Basil Oil
Cocktail of Fresh Shrimp
Rice and Beans with Chicken
Summer Pavlova
Hamachi Crudo
Chicken Souvlaki with Cucumber Salad, Pita, and Tzatziki Sauce
Irish Lamb Stew
Southern Black Eyed Peas
Saffron Tagliatelle… Red Snapper, Heirloom Tomatoes, Smoked Paprika Vinaigrette, Chorizo Oil
Pulled Pork Sandwiches For a Crowd!
Lobster Summer Rolls With Sweet Chili Dipping Sauce
Chicken Marsala
Fresh Hearts of Palm Salad, Granny Smith Apple, Toasted Almonds, Florida Grapefruit Vinaigrette
Meyer Lemon Risotto with Shrimp, Scallops and Mascarpone
Crab Cake
Butter Beer Pudding
Grilled Flank Steak with Fingerling and Brussel Hash
Papa a la Huancaina
Seared Scallops
Sautéed Escarole, Pancetta, Port Wine Reduction
White Bean Soup
Spinach Salad with Shaved Fennel Root, Oven Dried Tomatoes and Warm Pancetta Vinaigrette
Country Potato and Cabbage Soup
Roasted Garlic and Crab Dip
Milanese Risotto
Ragu Bolognese
Baked Apple Mascarpone Cheese Crêpes in Vanilla Custard
Grilled Chicken Breast
Chocolate Caramel Tart
Carolina Poulet Rouge
Tuna Carpaccio
Waldorf Chicken Salad
Braised Short Ribs, Potato Silk and Organic Cauliflower
Gingerbread House
Rosemary Roasted Poussin with Porcini Cream Sauce and Root Vegetable Mash
Crab Mac & Cheese
Chicken Saltimbocca Sandwich
Chianti Risotto with Radicchio
Sweet and Spicy Ribs
Grilled Pineapple and Chicken Salad
Atlantic Seafood Bowl
Chilled Carrot and Orange Soup
Rack Lamb, Gyro Flavor
Calamari Alla Toscana
Macadamia Nut Crusted Snapper
Christmas Cookies
Gingerbread House
Pumpkin Cheesecake
Lemon Crème Brulé
Crispy Half Chicken with Pumpernickel Panzanella, Melted Tomato and Parmesan
Poached Lobster Medallion on a White Grits Cake Glacage and Blood Orange Reduction
Fettuccini del Palio
Seared Tuna Kebob with Mix Greens and Lemon Apple Cider Vinaigrette
Filetto al Salsa di Gorgonzola
Baked Eggs
Nori Wrapped Tuna
Gamberi Con Erbe Aromatiche
Chocolate Cake, Peanut Créme Anglaise, Lemon Créme Brulé and Citrus Sorbet
Rack of Lamb with Porcini Duxelles and Speck
Root Beer Glazed Chicken with Savory Steak Fries and Cucumber Slaw
Shrimp and Artichoke Sandwich
Bruschetta BLT
Fazzoletti all’Anatra
Fourth of July Picnic Featuring Pulled Pork Sandwiches
Lobster Martini
Linguine Vongole
Roasted Beet Salad
Tuna Tower
Eggnog Créme Brûlé with Cranberry Orange Compote and Irish Sauce
Orata Alla Griglia Con Verdure
Rock Shrimp Pad Thai Salad
Ziti Con Pollo Asparagi E Pesto
Florida Black Fish with Roasted Vegetables
Citrus Gazpacho
Spinach Salad with Oranges and Garbanzo Beans
Chicken Picata
Fettuccini with Lobster & Crab
Lobster Thermidor with Sherry Scented Cream Sauce Mushroom Mélange
Roasted Pheasant Accompanied with Parsnip~Apple Compote Braised Rainbow Swiss Chard
Maryland Crab Over Frisée Lettuce with Tangy Mango Jelly Simple Vinaigrette
Pea Tendrils & Rock Shrimp Salad
Coconut Crusted Sea Scallops
Angel Hair Harlan
Mediterranean Garlic Chicken
Vegetarian Green Curry Stir Fry
Chef’s Salad Wrap
Shrimp Cake Sandwich
Pan Seared Sea Scallops, Braised Beef Short Rib, Silky Cauliflower Puree



To utilize the My Disney Experience app, the number of people on the room reservation MUST show the exact same number of people that you will have in the app. Please make sure to click on the “Rooms & Guests” dropdown on the following screen, and update the number of Adults and the number of Children that will be in the selected room.