Narcoossee’s

October 2018 Dinner (on the Deluxe Dining Plan) Review includes:

  • Photos of their edible sculpture
  • Photo of the Specialty Cocktail Menu
  • Photo of their Dinner Menu
  • Photo and Review of a Featured Wine: Chateau St. Michelle Eroica Riesling 
  • Photo and Review of their Complimentary Bread Basket
  • Photos and Reviews of the Appetizers: Maine Lobster Bisque with Butter-poached Lobster, Coral, Chervil and Artisanal Cheeses – Four tasting portions from around the world with Prosciutto and Accompaniments
  • Photos and Reviews of the Entrees: Pan-seared Georges Bank Day Boat Scallops served with House-made Parisian Gnocchi, Shiitake Mushrooms, Fall Pumpkin, Brown Butter-Truffle Cream Sauce, Shaved Black Truffles, and Fried Sage and Surf & Turf – 6 oz. Sirloin Steak and Lobster Tail served with Yukon Gold Mashed Potatoes and Sauteed Baby Summer Squash
  • Photo and Review of the Side Dish (Enhancement): Narcoossee’s Signature Mashed Potatoes – Yukon Gold Rustic Mashed Potatoes, Applewood-smoked Bacon, Tillamook Cheddar, Chives
  • Photo and Review of the Dessert: Almond-crusted Cheesecake with Lambert Cherry Sauce
  • Photos of the Magic Kingdom Fireworks, as seen from Narcoossee’s
  • Overall Review, Ratings & Rankings

 

November 2017 Dinner Review includes:

  • Photos of the menu
  • Review of the salads: Artisan Romaine Wedge and Watermelon and Tomato Caprese
  • Review of the entrees: Grass Fed Filet Mignon with Red Wine-Oxtail Reduction, served with Yukon Gold Rustic Mashed Potatoes and Seasonal Vegetables and Wild Caught Shrimp and Garganelli Pasta with Wild Gulf Shrimp, Savoy Spinach, Oven-roasted Tomatoes, Basil Pistou, Comte Cheese, and Chardonnay-Garlic Cream
  • Photo of the dessert menu
  • Review of the dessert: Almond-crusted Cheesecake with Lambert Cherry Sauce
  • Photos of the Magic Kingdom fireworks (Happily Every After), as seen from Narcoossee’s deck
  • Overall review

 

December 2016 Sunday Brunch Review includes:

  • Photos of the menu
  • Review of cocktails: Bloody Mary and Mimosa
  • Review of the Basket of Pastries
  • Review of the appetizers: Artisanal Cheese Selection – Four Tasting Portions from Around the World served with slices of Proscuitto & Accompaniments, Salmon Rillette with Fine Herbs Bavarois, served with toasted cranberry baguette slices, and Shrimp and Grits – Grilled Shrimp served with Creamy Antebellum Grits, Green Tomato Chow-chow, and bits of Cherrywood Bacon
  • Review of the entrees: Lobster Eggs Benedict – Toasted English Muffin, Butter-poached Maine Lobster, Country Ham, Soft-poached Eggs, and Citrus Hollandaise,Steak and Eggs – Black Angus Hanger Steak, Two Cage-free Brown Eggs-Any Style, Marble Potato Home Fries, and Truffle Aïoli, and Brioche French Toast with Caramelized Forelle Pear and Fig Chutney and Whipped Mascarpone
  • Review of the Dessert: Trio of Desserts: Valencia Blood Orange Bar, Triple Chocolate Cake, Lemon-Blueberry Timbale
  • Overall review

 

November 2016 Dinner Review includes:

  • Photos of the menu
  • Review of the cocktail: Pumpkin Spice Martini with Stoli Vanil Vodka, Baileys Irish Cream, and Monin Pumpkin Spice with a Sugar and Pumpkin Spice Rum
  • Review of the: Lobster Macaroni & Cheese with Torchio Pasta, Butter-poached Lobster, Fennel, Sweet Onion, and Manchego Cheese and an Adult portion of theKids’ Chicken Tenders with french fries and green beans
  • Photo of the dessert menu
  • Review of the dessert: Almond-crusted Cheesecake with Lambert Cherry Sauce

 

October 2015 Dinner Review includes:

  • Photos of the menu
  • Review of salad: Vine-ripened Heirloom Tomatoes with Goat’s Milk Feta Cheese, Tiny Mustard Greens, Central Valley Extra Virgin Olive Oil, Concord Grape Vinegar, Sunflower Sprouts, and Sunflower Seed Brittle
  • Review of appetizer: Crispy Rhode Island Calamari with Peppadew-Banana Pepper-Olive Relish and Tomato Coulis
  • Review of dessert: Almond-crusted Cheesecake with Lambert Cherry Sauce

 

July 2015 Dinner Review includes:

  • Photos of the menu
  • Review of the appetizers: the Summer Peach and Rhubarb Salad with Flavorcrest Peaches, Baby Greens, Roasted Mr. Frye’s Rhubarb, Vermont Creamery Goat’s Milk Feta, Candied Pecans, and Tawny Port-White Balsamic Vinaigrette with Corn Bread Croutons and Rhubarb Jam and the Maine Lobster Bisque with Butter-poached Lobster, Coral, and Chives
  • Review of entrees: the Black Angus New York Strip Steak with a Butter-poached Maine Lobster Tail, served with Boniato-Idaho Potato Mash, Pero Farms Organic Green and Yellow Wax Beans, and Herbed Cabernet-Oxtail Reduction and the Two-Pound Steamed Maine Lobster served with Fallen Corn Soufflé with Malted Popcorn Sauce and Broccolini finished with Citrus Gremolata
  • Review of dessert: the Coconut and Chocolate Crème Brûlée – Layered Coconut and Chocolate with Whipped Chantilly Cream and Toasted Coconut and the Artisanal Cheese Plate

 

May 2015 Dinner Review includes:

  • Photos of the Restuarant
  • Photos of the menu
  • Review of Cocktail: Blue “Glow-tini” – Skyy Infusions Citrus Vodka, Bols Peach Schnapps, Bols Blue Curacao, and Pineapple Juice with a Sugared Rim and a souvenir Glow Cube
  • Review of entrees: the Pan-seared Georges Bank Day Boat Scallops with Trofie Pasta with Sultana Raisins, Marcona Almonds, Young String Beans, and Herb Creme with Grilled Wild Mushrooms, Lemon-Thyme-Mustard Jus, and Arugula, the Grilled Filet Mignon served with Boniato-Idaho Creamed Potatoes, Pero Farms Green and Yellow Wax Beans, Ramp Butter, and Herbed Cabernet-Oxtail Reduction, the Line Caught Alaskan Halibut with Baby Potatoes, Spring Vegetables, Zellwood Corn Puree, Sea Beans, and Warm Tomato-Pickled Mustard Seed Vinaigrette, and the Snake River Farms Kurobuta Pork Rib Chop with Creamy White Polenta with Wyngaard Gouda, Golden and Green Cauliflower, Pickled Garlic, and Florida Peach Preserve
  • Photos of dessert menu
  • Review of dessert: the Almond-crusted Cheesecake with Lambert Cherry Sauce and the Plant City Strawberry Shortcake – Strawberries and Cream with Vanilla Genoise (an Italian sponge cake) and Wild Strawberry Sauce

 

October 2014 Dinner Review includes:

  • Photos of the menu
  • Review of the drinks: The White Wine Flight
  • Review of entrees: the Key West Shrimp & Fettuccine – Wild White Shrimp, Savoy Spinach, Baby Heirloom Tomatoes, and Lemon-Chardonnay-Garlic Cream Sauce
  • Review of dessert: the Almond-crusted Cheesecake with Lambert Cherry Sauce

 

May 2012 Dinner Review includes:

  • Photos of the Restaurant
  • Photos of the menu
  • Review of the drinks: the Godiva Chocolate Martini -Godiva Chocolate Liqueur, Stoli Vanil Vodka, Frangelico, and White Crème de Cacao
  • Review of the appetizers: The Crispy Calamari – with pepperoncini-olive relish and tomato coulis
  • Review of entrees: the Pan-roasted All-Natural “Poulet Rouge Fermiere” Chicken Breast with Boniato Mashed Potatoes (in place of the White Cheddar-Peppadew Grit Cake), Braised Berkshire Pork Belly, Baby Fennel, Spring Carrots, Grilled Ice Onion, and Whole Grain Mustard Jus, the Two-Pound Steamed Whole Maine Lobster – served with Baked Sherry-Cheddar Orecchiette Gratin and Broccolini, and the Grilled Filet Mignon with a Red Wine Reduction and served with Boniato Mashed Potatoes and Asparagus (instead of the Risotto, because DD1 really wanted these two sides that were normally served with the Surf & Turf).
  • Review of dessert: the Almond-crusted Cheesecake finished with Lambert Cherry Sauce and the Strawberry “Shortcake” with Chantilly Cream and Strawberry Sauce

 

 

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