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The Hollywood Brown Derby Menu: Hollywood Studio

The Hollywood Brown Derby Menu: Hollywood Studio

Appetizers

Portsmouth Lobster Bisque, Tarragon Oil, and a Sweet Corn-Lobster Relish 10.00

Brie, Midnight Moon, and Prosciutto Cake with Tête de Moine Petals, and an Olive-roasted Vegetable Salad 11.00

Blue Lump Crab Spring Rolls, Snow Crab Claw, and an Asian Slaw with spicy Miso Aïoli 13.00

FUEILLES de BRICK Napoleon of Bleu Affinée, Wild Mushroom Duxelles, Grilled Portobello, Golden Chanterelles ,

and a Fig Reduction 11.00

Andouille-crusted Prawn over Black Diamond Cheddar Grits, Wilted Greens, and Ancho Oil 11.00

Bibb Lettuce Salad drizzled with a Peppercorn-Sweet Onion Dressing, Cherry Tomatoes, ShavedRadishes,andParmesan-SeedFrico 10.00

Famous Cobb Salad with Finely Chopped Greens, Turkey Breast, Bacon, Egg, Tomatoes, CrumbledBlueCheese,Avocado,Chives,andCobbDressing 15.00

Entrées

Sterling Silver Pan-seared Pork Tenderloin, Herb and Four-Cheese Spaetzle with Applewood-smoked Bacon, Shallots,SweetPeppers,BraisedRedCabbage,andanAppleCiderJus 33.00

Cain Concept, Cabernet Sauvignon, Napa Valley ’07

Grilled Loch Duart Salmon, Blue Cheese Polenta Cake, and Autumn Vegetables sautéed with Tapenade and Kalamata Beurre Blanc 34.00

Buena Vista, Pinot Noir, Carneros ’07

Duck Two Ways — Crispy Duck Magret and Duck Confit with Apple-Rosemary Stuffing over

Butternut Squash, Mascarpone Anolini, and Maple Brown Butter 35.00

Fess Parker Riesling, Santa Barbara County ’10 MacMurray Ranch, Pinot Noir, Sonoma Coast ’09

Noodle Bowl with Wok-fried Coconut Tofu, Soy Beans, Sugar Snap Peas, Bok Choy, and Shiitake Mushrooms in a Red Curry Broth 28.00

Fess Parker Riesling, Santa Barbara County ’10

Coriander-dusted Grouper, Cauliflower Risotto, Pea Tendrils, crunchy Sunchokes, andaYellowTomatoCoulis 33.00

Cakebread Chardonnay, Napa Valley ’10

Roasted Free-Range Ashley Farms Breast of Chicken stuffed with Serrano Ham, Manchego Cheese, andSpinachoveraFabadaStewandTomatoConcassé 30.00

St. Supéry, Sauvignon Blanc, Napa Valley ’10

Charred Filet of Beef glazed with a Red Wine Reduction topped with a Cabernet and Roasted Shallot Butter over White Truffle Forest Mushroom Whipped Potatoes

6 oz 37.00 or 8 oz 41.00

Sequoia Grove, Cabernet Sauvignon, Napa Valley ’08

Spit-roastedLegofLambwithLyonnaisePotatoes,GarlicHaricotVerts,andaRedZinfandelSauce 36.00

Edmeades Zinfandel, Mendocino ’09

Suggested beverage pairings priced separately.

Desserts

Chocolate Three Ways—Dark Almond-Buttermilk Cake layered with Milk Chocolate Truffle Crème and White Chocolate Chambord 9.00

Banana-WhiteChocolateToffeeToweronCocoa-AlmondCookieandBananas“Foster” 9.00 Double Vanilla Bean Crème Brûlée with Dark Chocolate-dipped Biscotti 8.00 WarmseasonalFruitCobblerwithCrèmeFraîcheandOrangeBlossomHoney 6.00 CitrusHoneyNestfilledwithCandiedGingerBlueberriesoveraLemonCheesecake 9.00

Grapefruit Cake—Brown Derby Original! Light Layers of Yellow Cake with fresh Grapefruit-Cream Cheese Icing 7.00

Kids Menu

All Meals served with choice of 1% Milk, small Bottled Water, or 100% Apple Juice

Appetizers

Chicken Noodle Soup 3.00 Chopped Salad with Tomatoes, Cucumbers, and Carrots 3.00

Celery and Carrot “Dippers” with Ranch Dressing 3.00

Entrées

Grilled Breast of Chicken with Red Potatoes and Broccoli 9.00

Meaty Macaroni-Macaroni, Ground Turkey, Marinara, and Mozzarella with Broccoli 7.00

Grilled Cheese on Whole-Wheat Bread with Granny Smith Apples 6.00

Tempura Fish Strips with Steamed Broccoli and Dipping Sauce 11.00

Grilled Hot Dog with Baked Potato Chips 6.00

Desserts

Fresh Fruit Cup with Mango Ice 3.00

Hidden Treasures- Vanilla Ice Cream, Oreo Cookie Crumbles, Gummy Snakes, and a Toll House Cookie 4.00
Strawberry and Yogurt Parfait with Granola 3.00

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