Dinner Menu at Be Our Guest Restaurant

Serves 2, served with Cornichons, Pickled Onions, and Toasted Baguette

topped with a Crouton and Gruyere Cheese

with White Wine, Tomato, Garlic, Onion, Basil, and Butter

with Champagne Vinaigrette

Three individual bowls of: Roasted Beet, Gold Raisin, and Orange Salad; Green Bean, Tomato, and Roasted Shallot Salad; and Watermelon, Radish, and Mint Salad

with Au Gratin, Seasonal Vegetables, and Red Wine Jus

Pan seared and simmered in a rustic blend of heirloom tomatoes, olives, white wine, and fresh herbs with seasonal vegetables and roasted fingerling potatoes

served with Creamy Saffron-crushed Potatoes

with Garlic-Herb Butter and Pommes Frites

with Seasonal Vegetables served in Puff Pastry with a Creamy Lobster Sauce

Oven-baked Zucchini, Eggplant, Mushrooms, Tomatoes, and Caramelized Onions sliced and layered on Quinoa served with a Bell Pepper Sauce

Vanilla Sponge Cake, Strawberry Mousse Filling, and Cream Cheese Icing

Chocolate Sponge Cake, Chocolate Mousse Filling, and Chocolate Ganache

Vanilla Sponge Cake, Lemon Custard Filling, and Clamed Meringue Icing

filled with Chocolate Mousses topped with Whipped Cream

filled with Passion Fruit Mousse topped with Whipped Cream

filled with Lemon Custard. Gluten-free and No Sugar Added

Sweetened with Organic Cane Juice and Wildberry Extract topped with Lemon-Lime Foam. Served in a Light Up Castle-themed Souvenir Goblet.

Sweetened with Organic Cane Juice and topped with a Wildberry Foam. Served in a Light Up Castle-themed Souvenir Goblet.

Sweetened with Organic Cane Juice and Wildberry Extract topped with Lemon-Lime Foam

Sweetened with Organic Cane Juice and topped with a Wildberry Foam.

Regular or Decaf

750 mL

750 mL