California Grill Menu

California Grill Menu


Oven-dried Tomato Flatbread- Beefsteak Tomatoes, Mozzarella di Bufala, Aged Balsamic 13.00

Three-Meat Signature Meatballs- Picholene Olives, Herbed Orzo, Chimichurri, Lavender Mint 15.00

Pork Pâte Flatbread- Roasted Garlic, Mascarpone Cheese, Royal Trumpet Mushroom Chips 14.00

Baked Local Prawns- Charred Lemon, Blistered Baby Tomato and Cippolini Onion Relish, Watercress 20.00

Roasted “Surf & Turf”- New Smyrna Clams, Saffron-infused Fennel and Chorizo Butter, Bone Marrow 16.00

Duck in all its Glory- House-made Sausage, Rillettes, Prosciutto, Duck Liver Pâté, Cranberry Compote 17.00

Sonoma Goat Cheese Ravioli- Tomato-Fennel Broth, crispy Mushrooms, Tiny Basil, Benziger Estate Olive Oil 14.00


Tuna Four Ways- Poke, Tartare, Maki, Nigiri 26.00

Yuzu-marinated Sashimi- Yellowfin Tuna, Salmon, Hamachi, Snapper, Wasabi Oil 24.00

Dragon Roll- Spicy and Tataki Tuna, Shrimp Tempura, Bell Pepper, Avocado, Chili-Soy Glaze 29.00

Spicy Kazan Roll- Crab, Shrimp, Scallops, Tuna, Fireball Sauce 26.00

California Combination Roll- Jumbo Lump Crab, Avocado, Cucumber, Shrimp Tempura 24.00

Pork Belly Nigri- House-cured Pork, Bacon and Yuzu Rice, Spicy Teriyaki 22.00


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Soup & Salads

Crispy Rock Shrimp Salad- Baby Greens, Asian Pear, Red Onions, Soy Reduction, Wasabi Cream 17.00

Heirloom Tomatoes- Daily Variety with Grilled Bread, Baby Basil, ricotta, Blistered Shisito Vinaigrette 17.00

Baby Romaine- Roasted Garlic Dressing, Boquerones, Sun-dried Tomatoes, Brioche Croutons 15.00

Farmers Salad- Season’s Peak Vegetables, Soft-poached Organic Egg, Honey-Sherry Vinaigrette 16.00

Carrot and Cilantro Soup- Spiced Paprika Oil, Lime-blackened Halibut, Citrus-Coriander Bloom 12.00


Pork Two Ways- Grilled Tenderloin, Goat Cheese Polenta, Mushrooms, Lacquered Belly, Applesauce 37.00

Oak-fired Filet of Beef- Heirloom Tomato Risotto, Marinted Baby Vine Tomatoes, Basil, Tomato Butter 49.00

Wild Columbia River Salmon- Zellwood Sweet Corn Pudding, crispy Salmon Cakes, spiced Saffron Broth 42.00

24-Hour Short Rib Filet- Caramelized Root Vegetables, Olive Oil Potato Puree, Red Wine Butter 40.00

Georges Bank Scallops- Homemade Potato Gnocchi, Smoked Pork, Grilled Onions, Rapini, Parmesan Foam 43.00

Bell & Evans Chicken- Teriyaki Barbecue Glaze, Truffle Macaroni & Cheese, Glazed Vegetables, Chicken Sausage 35.00

Heirloom Squash Ravioli- Root Spinach, Salsify, Petite Herb Salad, Sage Brown Butter, 15 year Balsamic 32.00

Pacific Halibut- Parsnip Silk, Roasted Heirloom Beets, Arugula, Macadamia Vinaigrette, Beet Syrup 42.00


Chef’s Selection Cheese Board- Selection of Five unique Cheeses with Accompaniments 20.00

Chocolate Pudding Cake- Luscious Chocolate Cake with Nutella Filling, Meringue Kisses, and Mint Chantilly 13.00

Warm Homemade Fritters- Banana-stuffed, Cinnamon-dusted Fritters with Toasted Caramel Marshmallows complemented with a Trio of Dipping Sauces 12.00

Sundae Sampler- Unique and playful Sundaes with a nostalgic twist: Caramel Corn, Coke® Float, and Strawberry and Basil 12.00

Lemon Meringue Cheesecake- Meyer Lemon-Mascarpone Cheesecake, Ctirus Cookie, and Charred Meringue Clouds 12.00

Seasonal Tasting- Heirloom Apple – Apple Cupcake with Cream Cheese and Streusel, Warm-spiced Cider, Peanut Butter Caramel Apple, and Apple Cheddar Turnover with Compote and Caradom Glaze 12.00

About David

David Killingsworth is the son of the founder of As such, he might know more about Disney World Parks and Games than any other 17 year old. David is a technical genius and when he is not writing for our Disney sites he is a video game designer and avid gamer.