Taste of Disney

Though I arrived 1/2 hour earlier than they were expecting me, I was seated at a table for two after about a 10 minute wait.

 

Here is the menu which was presented to me on the 2nd of May, starting with the appetizer section…

 

While I would have loved to get a bowl of their delicious soup…

Canadian Cheddar Cheese Soup made with Moosehead Beer, “Nueske’s” Applewood- Smoked Bacon

…sadly I knew I would not be able to eat both the soup and an entree, so no soup this time. The above photo was from my last visit to Le Cellier in March 2013. While we each got our own bowl of the soup, we shared another appetizer that is still listed on the current menu…

“Le Cellier” Lobster Chopped Salad – Mixed Field Greens, Haricot Verts, Avocado, Tomatoes, and “Lake Meadow” Egg

 

I thought the salad was good but would have enjoyed it more if the mixed greens hadn’t been mostly endive (frisee). The other components were very good though, especially the avocado, egg, and the lobster.

But having no one to share an appetizer with this time, I stuck with just the complimentary bread basket to start out my meal.

 

But I actually only had the pretzel breadstick, which was good but it did make me miss its usual dunking partner, the cheese soup, even more.

And while I did take a look at their cocktail menu (sorry these are a bit blurry)…

 

which also included several Canadian beer selections,…

 

…I ended up just getting Iced Tea again.

 

Now for my entree, which was selected from this section of the menu…

 

I chose Le Cellier’s signature entree, the Filet Mignon…

AAA Canadian Beef Tenderloin, English Pea Risotto, Confit Mushrooms, and White Truffle-Butter Sauce

And a close-up shot…

 

So as you may have noticed, they had changed the risotto from mushroom to English pea. I know many people are up in arms about this change, however I must say that for me the change was welcomed. I was never a big fan of the mushroom risotto, in fact, more often than not I switched the risotto for the delicious cream cheese mashed potatoes that were once offered at Le Cellier. So anyway, I found this new version of risotto to be very tasty. Oh, and I’ve seen some negative comments regarding its green color but I didn’t mind it all.

 

As for the filet, it was cooked perfectly as ordered, which was medium this time (I learned my lesson at YSH ). And I really enjoyed the white truffle-butter sauce too. I wouldn’t hesitate to get this again next time, however I have read that they have again changed the risotto and the sauce which accompany the filet. On the current menu this is now listed as Smoked Bacon and Spinach Risotto and Parmesan-Butter Sauce. Again these sound good to me and something I would certainly be willing to try. Unless of course, they should bring back my favorite side dish…but as of now, my beloved cream cheese mashed potatoes are nowhere to be found.

 

So anyway, though I cleaned my plate, I still had a little room left for dessert (again sorry for the blurry pic)….

 

However, I didn’t see anything on their current menu which sounded good to me so I formed an alternative plan for my dessert.

So in conclusion, I definitely enjoyed my filet at Le Cellier more than the overcooked YSH filet that I had earlier in the trip. But I will be visiting a third steakhouse on this trip, so how will the Shula’s filet stack up against its WDW competition??? Stay tuned to find out.