Tiana’s Place

• Deck 3 Aft

• The Princess and the frog

• Louisiana inspired Cajun and creole food

• Previous was Parrot Cay prior to dry dock and was originally lined with a buffet section for breakfast and embarkation day

• Exclusive to the Disney Wonder, Tiana’s Place restaurant transports guests to an era of southern charm, spirited jazz and street party celebrations. With a menu influenced by southern-style cuisine, Tiana’s Place provides food for the body and soul, showing that dreams and dishes come true.

• Guests of Tiana’s Place, the restaurant inspired by Princess Tiana in the Disney animated feature, “The Princess and the Frog,” are treated to a celebration of New Orleans dining and entertainment. Live music is performed on the main stage, with rhythmic, toe-tapping notes of jazz, swing and blues setting the tone for the French Quarter supper club atmosphere.

• Guests savor Tiana’s tantalizing recipes that draw inspiration from the flavors and ingredients of the Louisiana bayou. Tiana’s personal touch is evident in the menu, the entertainment and throughout every detail in the restaurant. From Tiana’s family photos to water lily-shaped candleholders to her framed culinary awards – all help tell the timeless tale of Tiana’s journey from waitress to frog to princess to proud restaurant owner.

Mardi Gras Menu Offering

• Bread Service

  • Herbed Brioche with Roasted Onion Dip

• Appetizers

  • Boudin Sausage Fritters minced Pork and Boudin Sausage, Breaded and Fried, served with a Bourbon Aioli

  • Prince Naveen’s Cajun Charcuterie Board cured Pork Shoulder, Duck Rillette, Duck Pastrami, Cajun Egg, Spiced Mustard and Pickles

  • Sautéed Gulf Shrimp and Grits with Andouille Sausage, Grilled Green Onions and a Smoked Barbecue Sauce

  • Ahi Tuna Tartare with Mango, Pine Nuts, Radish and Wasabi

• Soups

  • New Orleans Seafood Pepper Pot a Creole Bouillabaisse with Calamari, Shrimp, Scallops and Flat Leaf Parsley

  • Mama Odie’s Creamy Tomato Soup with chopped Cilantro

• Salads

  • Iceberg Wedge with Pepper Jack Cheese, bacon, Tomato, Basil and a creamy Thousand Island Dressing

  • Pickled Gulf Shrimp and Satsuma Orange Salad with Confit Red Onions, Spinach Leaves and Lettuce

• Main Entrées

  • Charlotte La Bouff’s Bucatini Pasta with Pancetta, Oyster Mushrooms, Eggplant, Spinach, Peas, Basil and shaved Parmigiano-Reggiano Cheese

  • Cajun Spiced Sea Bass on Shrimp Jambalaya with crisp Fennel Salad and Rémoulade

  • Roasted Creole Half Chicken with Toasted Corn, Pecan Bread Pudding, Buttered Chard and Chicken Jus

  • James’s Roasted Pork Tenderloin sliced Pork Tenderloin with White Rice and Greens on an Andouille Sausage Stew

  • Big Daddy’s Roasted Prime-Rib of Beef with a double Baked Potato, Broccolini, sweet Roasted Carrots and a Red Wine Veal Sauce

• Vegetarian Entrées

  • Eudora’s Artichoke Ravioli with Sautéed Spinach, Lemon Butter, Sage and Pecorino Cheese

  • Honey-Roasted Butternut Squash with Celery and Bell Peppers simmered in Tomato Sauce with Greens and White Rice

• Lighter Note Offerings

  • Warm Water Lobster Salad with Avocado, Butternut Squash, Fennel, Endive, Grapefruit, Jicama, Hazelnuts and a Citrus Dressing

  • Grilled Grain-fed Sirloin Steak

  • Slow-Roasted Breast of Chicken

  • Oven-Baked Filet of Salmon

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

• Desserts

  • Tiana’s Buttermilk Beignets dusted with Powdered Sugar and served with Chocolate Espresso Dipping Sauce

  • Chocolate Do Berge Gateau six-layer Sponge Cake filled with Chocolate Chantilly Crème

  • Mama Odie’s White Chocolate Bread Pudding with Praline Sauce and Vanilla Ice Cream

  • New Orleans Bananas Foster Sundae French Vanilla Ice Cream with Rum-flavored Caramelized Bananas and Whipped Cream

• Signature Dessert

  • Southern Style Pecan Nut Tart with Bourbon Caramel Sauce

• No Sugar Added

  • Lemon Raspberry Mousse Bombe citrus Lemon Mousse embedded with fresh Raspberries

Princess Menu Offering

• Bread Service

  • Fig and Date Ciabatta Roll with minted yogurt dip

• Appetizers

  • Sliced Gravlax marinated slices of Salmon with Honey-Mustard Dressings

  • Duck and Pistachio Terrine with caramelized orange peel and cilantro

  • Buttered Green and White Asparagus Spears with a tomato béarnaise

  • Louisiana Hot Crab Dip with toasted croutons

• Salads

  • Caesar Salad with Romaine Leaves, Broccolini, and Garlic Croutons tossed in a creamy Caesar Dressing

  • Coronation of Mixed Leaves vine tomatoes, blue cheese, apples, candied walnuts and aged red wine vinegar

• Soups

  • Country Green Lentil Soup with paprika, chorizo sausage and vegetables

  • Cream of Wild Forrest Mushroom Soup with white truffle oil and chives

• Entrees

  • Lime-Marinated Jumbo Shrimp with Jambalaya rice, chicken, Andouille sausage, celery, and Cajun spices

  • Oven-Roasted Tom Turkey Breast with green beans, mashed sweet potatoes, Rosemary stuffing, giblet gravy and cranberry relish

  • Trio of Veal grilled tenderloin, pulled shank and tortellacci pasta with a sun0dried tomato and sage reduction garnished with a potato crisp

  • New York Sirloin Steak with truffle layered potatoes, honey parsnips, and buttered spinach with a pepper sauce on the side

  • Grilled Rum-Glazed Mahi-Mahi with black bean muneta, roasted corn and sweet potato fries

• Vegetarian Entrees

  • Brown Rice Risotto with lentils, leeks, carrots, and parsnips

  • Vegetable Lasagna layered baked vegetables and pasta with mozzarella and Provencal sauce

• Lighter Note Offerings

  • Chicken Pita Salad lemon-marinated roasted chicken breast with tomatoes, cucumbers, chickpeas, mint, and feta cheese tossed in a lemon dressing

  • Grilled grain-fed Sirloin Steak

  • Slow-roasted breast of chicken

  • Oven-baked filet of Salmon

  • The above entrees are served with garden vegetables and your choice of steamed white rice or baked potato

• Desserts

  • Prince Naveen's Flourless Chocolate Cake layered with Vanilla and Chocolate cream with hazelnut sauce

  • Louisiana Root Beer Crème served with cherry parfait and honeycomb crunch

  • Maldonia Berry Financier almond crumble cake with berry compote

  • Tiana's Place Sundae Rocky Road ice cream topped with chocolate fudge bites, chocolate sauce and whipped cream

• Signature Dessert

  • Banoffee Cream Pie caramel toffee base topped with bananas and abundance of whipped cream

• No Sugar Added

  • Tiramisu lady fingers soaked in Amaretto Espresso and layered with Mascarpone Cream