California Grill

October 2017 Dinner Review includes:

  • Comparison of old and new complimentary bread basket
  • Non-alcoholic beverage review
  • Photos of the menu
  • From the Soup, Salads and Appetizers section: Reviews of the Heirloom Tomato Salad, Forest Mushroom Soup and Sonoma Goat Cheese Ravioli
  • From the Hot Appetizers from the Wood Burning Oven section: Reviews of the BLT Flatbread and Cheeseteak Flatbread
  • From the Hand-Rolled Sushi section: Review of the Spicy Kazan Roll
  • Photo of the Dessert Menu
  • Reviews of the Desserts: Warm Valrhona Chocolate Cake, Creamsicle Crème Brulee, and California Beignets
  • Photos of Magic Kingdom’s HalloWishes fireworks as seen from the restaurant’s observation deck
  • Overall review and ratings

December 2016 Birthday Dinner Review includes:

  • Photos of the restaurant
  • Photos of the menu
  • Review of the cocktail: Twisted Mai Tai
  • Review of appetizer: Chicken Sausage Flatbread with Midnight Moon Goat Cheese, Sage Pistou, Maple Gastrique, and Pumpkin Seed Florentine
  • Review of the soup & salad: Creamy Potato-Gruyere Bisque topped with Harissa Oil and served with a Multi-Grain Maine “Lobster Roll” Crostini, Crispy Rock Shrimp Salad with Asian Style Baby Greens, Asian Pears, Soy Reduction, and Wasabi Cream
  • Review of the entrees: Grilled Pork Tenderloin with Goat Cheese Polenta, Wild Mushrooms, Lacquered Pork Belly, and Apple-Raisin Mostarda, Oak-fired Filet of Beef served with Duck Fat Marble Potatoes, Gruyere-Harp Lager Mornay, Roasted Tomato Peperonata, Whole Roasted Garlic, and Cabernet Wine Sauce
  • Photo of the dessert menu
  • Review of the desserts: Chocolate Pudding Cake – Luscious Chocolate Cake with Nutella Filling, Meringue Kisses, and Chantilly Cream, Banana Buzz – Butterscotch Custard, Banana Cream, Coffee-dusted Phyllo, Fresh Bananas, and a Fried Plantain Chip, and S’mores Creme Brulee – Marshmallow Custard, Milk Chocolate Ganache, and Caramelized Turbinado Sugar
  • Photos of the view from the observation deck

 

October 2016 Dinner Review includes:

  • Photos of the menu, wine menu
  • Review of the appetizers: Chicken Sausage Flatbread, Pork Belly Nigiri, Heirloom Tomato Salad, Creamy Potato-Gruyere Bisque, Artisan Pork Tacos & Fish Tacos, Spicy Kazan Roll, Sonoma Goat Cheese Ravioli, and Heirloom Apple Salad
  • Photo of the dessert menu
  • Photos of HalloWishes from the the California Grill observation deck

 

October 2015 Dinner Review includes:

  • Photos of the menu
  • Review of cocktail: the Twisted Mai Tai with Mount Gay Rum, Creme de Noyaux, Orange Juice, and Pineapple Juice with a splash of Lime
  • Review of bread: a single whole-grain roll and a tiny slice of the lavender focaccia
  • Review of entree: the Bell & Evans Chicken with Spiced Mango Barbecue Glaze, Boniato Rosti, Sweet Pickled Peppers, Pole Beans, and Baby Tomatoes
  • Overall review

 

May 2015 Dinner Review includes:

  • Photos of the menu
  • Review of cocktail: the Twisted Mai Tai – Mount Gay Rum, Crème de Noyaux, Orange Juice, and Pineapple Juice with a splash of Lime
  • Review of appetizer: the Chili-Coffee Rubbed Pork Flatbread with Washington Red Pear Butter, Pepper Jack Cheese, Pears, and Coffee BBQ Sauce
  • Review of entrees: the Spicy Kazan Roll with Crab, Shrimp, Scallops, Tuna, and Fireball Sauce, the Bell & Evans Chicken served with an Heirloom Tomato and Goat Cheese Tart, Ramp Pesto, English Peas, Lime Radish, and Chicken Demi-glace, the Oak-Fired Filet of Beef served with Local Tomato Risotto, Baby Vine Tomatoes, Petite Basil, and Tomato Butter, and the California Combination Roll – Jumbo Lump Crab, Avocado, Cucumber, and Shrimp Tempura
  • Photo of dessert menu
  • Review of desserts: the complimentary Sundae Sampler – Unique and Playful Sundaes with a Nostalgic Twist: Frangelico Toffee, Reverse Root Beer Float, and a Banana Split and the Vanilla Creme Brulee – Rich Vanilla Custard, Caramelized Turbinado Sugar, and Plant City Strawberries
  • Overall review

 

October 2014 Dinner Review includes:

  • Photos of the menu
  • Review of cocktail: the Twisted Mai Tai – Mount Gay Rum, Crème de Noyaux, Orange Juice, and Pineapple Juice with a splash of Lime
  • Review of appetizer: the Heirloom Tomato BLT Flatbread with Marinated Tomatoes, House Bacon, Romaine Chiffonade, and Lemon Mayonnaise and the Autumn Harvest Salad with Ribston Pippin Apples, Tuscan Kale, Pumpkin Seeds, Point Reyes Blue Cheese, and Cider Vinaigrette
  • Review of desserts: the Warm Homemade Banana-stuffed Fritters dusted with cinnamon and served with chocolate, peanut butter, and caramel sauces.
  • Overall review

 

May 2014 Dinner Review includes:

  • Photos of the menu
  • Photos of the Restaurant
  • Review of cocktail: the Twisted Mai Tai with Mount Gay Rum, Creme de Noyaux, Orange Juice, and Pineapple Juice with a splash of Lime
  • Review of appetizer: the Amuse Bouche with fried stuffed peppers and the Delta Asparagus Soup with Roasted wild mushrooms, smoked olive oil and lemon clouds
  • Review of the entrees: the Bell & Evans Chicken – Zuckerman Farms asparagus gratin, Benziger olive oil potatoes, cabernet-chicken demi
  • Overall review

 

April 2014 Dinner Review includes:

  • Photos of the menu
  • Review of cocktail: the Twisted Mai Tai with Mount Gay Rum, Creme de Noyaux, Orange Juice, and Pineapple Juice with a splash of Lime and the Iced Tea
  • Review of appetizer: the Amuse Bouche with gnocchi, house-made bacon bits, and Enoki, the House-made Charcuterie, the Heirloom Apple and Kale Salad with Cripps Pink Apples, Marcona Almonds, Cranberry, Feta, and Cider Vinaigrette, and the Sonoma Goat Cheese Ravioli with Tomato-Fennel Broth, crispy Mushrooms, Basil, Benziger Estate Olive Oil
  • Review of desserts: the Complimentary Seasonal Tasting
  • Overall review

 

December 2013 (Second) Dinner Review includes:

  • Photos of the Restaurant
  • Photos of the menu
  • Review of entrees: the Pork Pate Flatbread with Roasted Garlic, Mascarpone Cheese, and Royal Trumpet Mushroom Chips and the Oak-Fired Filet of Beef served with Local Tomato Risotto, Baby Vine Tomatoes, Petite Basil, and Tomato Butter
  • Review of desserts: the Chocolate Pudding Cake – Luscious Chocolate Cake with Nutella Filling, Meringue Kisses, and Mint Chantilly and the Warm Homemade Fritters – Banana-stuffed, Cinnamon-dusted Fritters with Toasted Caramel Marshmallows complemented with a Trio of Dipping Sauces – Chocolate, Peanut Butter, and Salted Caramel
  • Overall review

 

December 2013 (First) Dinner Review includes:

  • Photos of the Restaurant
  • Photos of the menu
  • Review of cocktails: the Twisted Mai Tai with Mount Gay Rum, Creme de Noyaux, Orange Juice, and Pineapple Juice with a splash of Lime, the Cucumber Fizz – Hendrick’s Gin, Limoncello, and Cucumber Water with a splash of Sprite, the Margarita – Patron Silver Tequila and Cointreau Noir with Passion Fruit Puree, the Bloody Mary, and the ACE Pumpkin Cider.
  • Review of appetizers: the Parmesan Mushroom Risotto Amuse Buche, the Heirloom Apple and Kale Salad with Cripps Pink Apples, Marcona Almonds, Cranberry Feta, and Cider Vinaigrette, the Crispy Rock Shrimp Salad: Spicy Baby Greens, Subarashii Pears, Soy Reduction, and Wasabi Cream, the Carrot and Cilantro Soup Spiced Paprika Oil, Lime Blackened Whitefish, Citrus-Coriander Bloom, the Pork Pate Flatbread with Roasted Garlic, Mascarpone Cheese, and Royal Trumpet Mushroom Chips, the Pork Belly Nigiri with House-cured Pork, Bacon, Yuzu Rice and Teriyaki Sauce, and the Roasted “Surf & Turf” with New Smyrna Clams, Saffron-infused Corn Chowder, Chorizo Butter and Bone Marrow
  • Review of the entrees: the 24-hour Short Rib “Filet” with Winter Squash Purée, Brussels, Grilled Forelle Pears, and Pomegranate Pinot Syrup, the Bison Center Cut Striploin with celery root puree, Chanterelles, Fig Bread Pudding, and Madeira-Fig Demi Glaze, the Pork Two Ways with Grilled Tenderloin, Goat Cheese Polenta, and Mushrooms & Lacquered Belly with Applesauce, and the  the Dragon Roll – Spicy and Tataki Tuna, Shrimp Tempura, Bell Pepper, Avocado, and Chili-Soy Glaze.
  • Review of desserts: the Heather’s Holiday Tasting – a Pumpkin Cupcake with Ginger Cream Cheese Icing, Spiked Eggnog Brulee, Toasted Pecan Shortbread Cookies, and Peppermint Cake Pop, Chocolate Chip Cookies, and the Chocolate Pudding Cake, the Warm Homemade Fritters – Banana stuffed cinnamon dusted fritters with toasted caramel marshmallows with three dipping sauces, and the Sundae Sampler with caramel corn, Coke float, and strawberry basil ice-cream…
  • Overall review

 

May 2012 Dinner Review includes:

  • Photos of the menu
  • Review of appetizers: the California Grill’s Cheese Board and the Heirloom Tomato BLT Flatbread with Marinated Local Tomatoes, Applewood Bacon, Chiffonade Romaine Lettuce, and Lemon Mayonnaise.
  • Review of entrees: the Medusa Roll – Crispy Soft Shell Crab with Asparagus, Spicy Mayonnaise, and Yuzu Pepper Sauce, the Crispy Rock Shrimp Salad with Mandarin Oranges, Red Onions, and a Soy Reduction/Wasabi Cream Dressing, and the Oak-fired Filet of Beef served with Zuckerman’s Farms Delta Asparagus, Truffled Potatoes, and Teriyaki Barbecue Sauce.
  • Review of desserts: the Valrhona Chocolate Cake – Warm Chocolate Cake with Molten Center, Coffee Bark, and White Coffee Ice Cream and the Peaches and Cream – Florida Peaches, Olive Oil Cake, Vanilla Panna Cotta and Peach Ice Cream
  • Overall review
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