Remy
Disney Dream
Deck 12 Aft
Dinner


Menu Date: February 2011


$75 Cover Charge


Set Menus


Additional $99 for Wine Pairing (in parentheses below)

Saveur Menu

Langoustine Royale
(Taittinger Prestige Cuvee Rose NV)

Declinaison Tomate
(Domaine Larouche Chablis Vaillons '07)

Tubot Cotier
(Domaine Louis Latour Puligny Montrachet '08)

Pigeonneau
(Chateau Batailley '06)

Fondant Chocolate Croustillant, Sorbet Cacao and Jus Mousseux
(Chateau Doysi Vedrines '06)


Gout Menu

Smoked Bison
(Chateauneuf du Pape Chateau Mont-Redon '08)

Lobster
(Michel Redde Sancerre '08)

Wild Loup de Mer
(Marc Kreydenweiss Kritt Gewurztraminer Les Charmes '06)

Australian Wagyu
Chateau Gloria '03

Vanilla Poached Pear
(Chateau Suduiraut '07)


A La Carte


Order all items from one menu (Freshness, Sea or Earth),
or pick and choose your courses.


Fraicheur/Freshness

Langoustines Royale
Sauce Cesar
Royal Norway Lobster with Caesar Sauce
Chef Arnaud Lallement

Alaskan King Crab
Cannelloni, Hearts of Palm and Caviar Vinaigrette
Chef Scott Hunnel

Declinaison Tomate
Tarte, Tomate Glacee Basilic, Siphon Parmesan et Tomate
Variations of Tomato: Tart, Iced, Parmesan, Espuma and Tomato
Chef Arnaud Lallement

Smoked Bison
with Fennel Salad and Blood Oranges
Chef Scott Hunnel


Mer/Sea

Turbot Cotier
"Vin Jaune" Gnocchi
Coastal Turbot with Vin Jaune and Gnocchi
Chef Arnaud Lallement

Lobster
with Vanilla, Bisque and Lobster Roe Foam
Chef Scott Hunnel

Saint Pierre
Chorizo Espuma, Carotte Epicee
John Dory with Chorizo Espuma and Spicy Carrot Mouse
Chef Arnaud Lallement

Wild Loup de Mer
with Cannellini Bean Sauce, Artichokes and Jamon Iberico
Chef Scott Hunnel


Terre/Earth

Pigeonneau
Tourte, Foie Gras, Tomate et Epinards
Young Pigeon Pie with Foie Gras, spinach and Tomato
Chef Arnaud Lallement

Australian Wagyu
with Garlic-Potato Puree and Petit Carrots
Chef Scott Hunnel

Cochon Cul Noir
Pomme de Terre, au Siffon, Pied de Cochon, Salade
Black Pork Loin with Siffon Potato, Pork Trotter Stew and Glazed Ham
Chef Arnaud Lallement

Veal Tenderloin
Sweetbreads and Braised Shank with Marble Potatoes
Chef Scott Hunnel


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