Royal Palace

• Menu With Food Pictures

• Deck 3

• Themed after princess movies

• Serves breakfast and lunch also

• French cuisine

• Cinderella's "DREAM" is to live in a Palace aka "Royal Palace" restaurant

• Royal Court (Disney Fantasy) and Royal Palace (Disney Dream), inspired by Disney classics “Cinderella,” “Snow White and the Seven Dwarfs,” “Beauty and the Beast” and “Sleeping Beauty,” have the lavish surroundings of an elegant dining room fit for a grand palace. The décor features ornate details and custom furnishings and fixtures that incorporate iconic symbols from the films: glass slippers, apples, roses and tiaras.

• At Royal Court, custom lighting fixtures modeled after Cinderella’s coach adorn the room. With careful attention to detail, the Royal Court’s chandeliers, chair backs and columns with marble bases and fluted tops are fashioned after those seen in Beauty and the Beast. Wall sconces, decorative patterns, throne-style chairs and the circular floor plan are recreated from Cinderella.

• Royal Palace décor includes a hand-blown centerpiece chandelier with glass slippers accents, luxurious custom carpeting with a pattern of flourishing roses, and ornate marble floors—including a “family crest” of inlay featuring a tiara crown, glass slipper, rose and apple. The Royal Palace’s circular floor plan, fluted columns and iron railing work are recreated from the “Cinderella” ballroom scene.  Wall sconces are fashioned after those in “Beauty and the Beast.”

• Hand-crafted mosaic tile murals (Disney Fantasy) and hand-painted portraits (Disney Dream) of the princesses—Cinderella, Snow White, Belle and Sleeping Beauty (Aurora) —and their princes grace the far wall.

• At Royal Court and Royal Palace, the feast isn’t just for the eyes. Guests enjoy world-class continental French cuisine. The menu includes dishes fit for a monarch, including lobster and jumbo shrimp, escargot, Dijon-roasted rack of lamb and beef tenderloin with garlic shrimp. The wine list features an excellent selection of Old World wines. Breakfast, lunch and dinner are served at this restaurant.

Menu Offerings

• Bread Service

  • Warm French Country Bread with an Olive Spread

• Appetizers

  • Duck Confit Slow Cooked Duck Leg pulled and Garnished with Dried Cranberries and Walnuts

  • Iced Lobster and Jumbo Shrimp with Green Asparagus, Horseradish Cream and Dill Dressing

  • Gaston’s Escargot Gratinée Herb-marinated Snails with Finely Chopped Mushrooms, topped with Garlic Butter

  • Breaded and Deep-Fried Brie with an Orange and Cranberry Chutney

• Salads

  • Farmhouse Salad Baby Spinach, Asparagus, Cherry Tomatoes and Fingerling Potatoes served with a Goat Cheese Crostini and an Olive Vinaigrette

  • Red Wine Bosc Pear Salad Arugula, sliced Red Onions and crispy Lardons dressed with a Sherry Wine Dressing and served with a Red Wine Poached Bose Pear

• Soups

  • French Onion Soup with Gruyere Cheese Crouton

  • Potage Parmentier Leek and Potato Soup

• Main Course

  • Conchiglie Pasta with Buttered Lobster, tossed in a Tomato Shrimp Tarragon Brandy Sauce with Lemon Basil

  • Oven-Baked Salmon Royale crowned with King Smoked Salmon and Horseradish Crust accompanied by Sautéed Swiss Chard, Truffle Cauliflower Purée and White Wine Beurre Blanc

  • Crispy Roasted Duck Breast with Cabbage, Shallots, Honey Parsnip Mash, and a Duck Red Wine Jus

  • Roasted Rack of Lamb Medium with Dauphinoise Potatoes, Buttered Brussels Sprouts and a Burgundy Rosemary Sauce

  • Chateaubriand-Roasted Filet Steak Roasted Filet Steak, crushed New Potatoes with Shallots, Buttered Green Beans, Red Wine Jus, and a Béarnaise Sauce on the Side

• Vegetarian

  • Wild Mushroom-Stuffed Pasta in a Vegetable Broth topped with Watercress, Shaved Parmesan Cheese and Paprika Oil Drizzle

  • Grilled Marinated Tofu, Roasted Zucchini, Eggplant, and Red Peppers on Israeli Couscous and a Lime-Cilantro Drop

• Lighter Note Offerings

  • Ahi Tuna Niçoise seared Ahi Tuna with Green Beans, Potato, Olives, Red Onions, sliced Egg, and Parsley-Garlic Vinaigrette

  • Grilled Grain-fed Sirloin Steak

  • Slow Roasted Breast of Chicken

  • Oven Baked Fillet of Salmon

  • The above three entrées are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

• Desserts

  • Grand Marnier Soufflé served with Grand Marnier Crème Anglaise

  • Apple Tart Tatin Caramelized Baked Apple served with Vanilla Ice Cream

  • Tahitian Vanilla Crème Brûlée with Almond Biscotti (Gluten Free without Biscotti)

  • Strawberry Shortcake Sundae Strawberries, Vanilla Ice Cream, Whipped Cream and Shortcake

• Signature Dessert

  • Classic Opera Gâteau layers of Toconde Sponge, soaked in Coffee Syrup, Chocolate Ganache and rich Buttercream

• No Sugar Added Dessert

  • Duo Chocolate Slice layers of Brownie and Truffle Mousse with a Berry Crème