Cocktails, Appetizers, Entertainment, and a Six Course Dinner in the Disney Famiily Home
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1932 SIX-COURSE TASTING MENU
Cocktails, Appetizers, Entertainment, and a Six -Course Dinner in the Disney Family Home
A Culinary Tribute to the Golden Age of Hollywood Pre-Dinner CocktailThe Brown DerbyA 1930s classic: bourbon, grapefruit juice & honey syrup.Amuse-BoucheMini Welsh Rarebit – Musso & Frank StyleToasted sourdough, cheddar-beer sauce, cayenne.Plant-Based: Vegan cheddar & aleWine: Fino Sherry First CourseChasen’s Famous Chili (Refined)Petite serving of the famed chili with crème fraîche & scallion.Plant-Based: Black bean–lentil chili, cashew sour creamWine: Zinfandel Second CourseThe Brown Derby Grapefruit & Avocado SaladRuby grapefruit, avocado, watercress, citrus vinaigrette.Plant-Based: Naturally plant-basedWine: Sauvignon Blanc Third Course – EntréeChicken à la King – “Chasen’s Revival”Roasted chicken breast, sherry-mushroom cream, puff pastry.Plant-Based: King Oyster à la KingMushrooms in cashew-sherry sauce, vegan pastry shell.Wine: White Burgundy (Chardonnay) Fourth CourseOld Hollywood CheeseboardCalifornia cheeses, fig compote, Marcona almonds.Plant-Based: Aged cashew cheeses, beet jamWine: Tawny Port or Late Harvest Syrah Fifth Course – Dessert“Musso & Frank’s Chocolate Cream Pie” (Deconstructed)Dark chocolate custard, whipped cream, cookie crumble.Plant-Based: Coconut chocolate mousse, oat creamWine: Ruby Port
WONDERFUL WORLD MENU
Inspired by Walt Disney’s favorites and iconic Disneyland & Disney World dishes Pre-Dinner CocktailWalt Disney’s Favorite: Scotch MistScotch whisky over crushed ice with a lemon twist.
Amuse-BoucheTomato Basil Bruschetta*Toasted baguette with fresh diced tomatoes, basil, garlic, and olive oil.Plant-BasedWine Pairing: Champagne Brut (optional)
First CourseCorn Chowder “Blue Bayou” StyleRich creamy corn chowder with Yukon potatoes and smoked bacon.Plant-Based: Smoked mushroom bacon, coconut milk baseWine Pairing: Oaked Chardonnay
Second Course“Jungle Cruise” Spiced ShrimpGrilled shrimp with pineapple-chipotle glaze over coconut-lime quinoa.Plant-Based: Grilled king oyster mushroom “shrimp”Wine Pairing: Sauvignon Blanc
Third CoursePalace Garden SaladMixed greens, candied pecans, dried cherries, goat cheese, blackberry vinaigrette.Plant-Based: Vegan cheese substituteWine Pairing: Pinot Noir
Fourth Course – Entrée Walt’s Favorite Roast BeefHerb-crusted prime rib, horseradish cream, roasted root vegetables, au jus.Option 2: Plant-Based “Be Our Guest” Mushroom WellingtonWild mushroom duxelles in puff pastry, truffle mashed potatoes, roasted haricots verts.Wine Pairings: Cabernet Sauvignon (Beef)
Fifth CourseArtisan Cheese BoardCalifornia cheeses, fig jam, Marcona almonds, house-made crostini.Plant-Based: Vegan cheese board with fig jam and nutsWine Pairing: Ruby Port or Late Harvest Zinfandel
Sixth Course – Dessert“Sleeping Beauty’s Enchanted Chocolate Mousse”Decadent dark chocolate mousse with whipped cream and orange zest.Plant-Based: Coconut cream mousse with orange zestWine Pairing: Ruby Port
Amuse-BoucheTomato Basil Bruschetta*Toasted baguette with fresh diced tomatoes, basil, garlic, and olive oil.Plant-BasedWine Pairing: Champagne Brut (optional)
First CourseCorn Chowder “Blue Bayou” StyleRich creamy corn chowder with Yukon potatoes and smoked bacon.Plant-Based: Smoked mushroom bacon, coconut milk baseWine Pairing: Oaked Chardonnay
Second Course“Jungle Cruise” Spiced ShrimpGrilled shrimp with pineapple-chipotle glaze over coconut-lime quinoa.Plant-Based: Grilled king oyster mushroom “shrimp”Wine Pairing: Sauvignon Blanc
Third CoursePalace Garden SaladMixed greens, candied pecans, dried cherries, goat cheese, blackberry vinaigrette.Plant-Based: Vegan cheese substituteWine Pairing: Pinot Noir
Fourth Course – Entrée Walt’s Favorite Roast BeefHerb-crusted prime rib, horseradish cream, roasted root vegetables, au jus.Option 2: Plant-Based “Be Our Guest” Mushroom WellingtonWild mushroom duxelles in puff pastry, truffle mashed potatoes, roasted haricots verts.Wine Pairings: Cabernet Sauvignon (Beef)
Fifth CourseArtisan Cheese BoardCalifornia cheeses, fig jam, Marcona almonds, house-made crostini.Plant-Based: Vegan cheese board with fig jam and nutsWine Pairing: Ruby Port or Late Harvest Zinfandel
Sixth Course – Dessert“Sleeping Beauty’s Enchanted Chocolate Mousse”Decadent dark chocolate mousse with whipped cream and orange zest.Plant-Based: Coconut cream mousse with orange zestWine Pairing: Ruby Port
A CULINARY TRIBUTE TO WALT DISNEY
Celebrating Walt’s favorite comfort foods — elevated with elegance
Pre-Dinner Cocktail
Scotch Mist
Walt’s go-to: Scotch whisky over crushed ice with a lemon twist.
Amuse-Bouche
Mini Cheddar Corn Muffin
with Honey Butter A warm Southern bite in miniature.
Plant-Based: Vegan cheddar muffin, maple “butter” mousse
Wine Pairing: Brut Champagne
First Course
Refined Chili Demi-Tasse
Beef and bean chili, crème fraîche, scallion.
Plant-Based: Lentil-black bean chili, cashew cream
Wine Pairing: Zinfandel
Second Course
Iceberg Wedge Salad “Hollywood Style”
Tomatoes, pickled onion, blue cheese, buttermilk dressing.
Plant-Based: Vegan cheese & ranch
Wine Pairing: Sauvignon Blanc
Entrée
Roast Chicken with Mashed Potatoes & Gravy
Truffle mash, haricots verts, thyme jus.
Plant-Based: Seitan cutlet, mushroom gravy, garlic cauliflower mash
Wine Pairing: Chardonnay or Pinot Noir
Cheese Course
Midwestern Cheese Board
Cheddar, gouda, cranberry goat, fig jam, pecans.
Plant-Based: Cashew cheddar, beet cashew cheese, nuts
Wine Pairing: Tawny Port
Dessert
Lemon Chiffon Pie with Graham Cracker Crust
Silky citrus filling, whipped cream topping.
Plant-Based: Coconut-lemon chiffon, oat whipped topping
Wine Pairing: Late Harvest Riesling