Recent Menu Changes to Be Our Guest Dinner Menu

Thursday, October 15th 2020 changes to Be Our Guest Dinner Menu

Private Label Champagne & Winesdescriptionchanged from by the glass $12-$20, by the bottleto by the glass $12-$24, by the bottle

Tuesday, August 11th 2020 changes to Be Our Guest Dinner Menu

Added Bread Serviceto Menu Items
Added new Imageto Assorted Meats and Artisanal Cheese Selection
Added new Imageto Dessert Trio Platter
Added new Imageto Herb-salted Pork Tenderloin
Added new Imageto French Onion Soup
Added to Image Types
Added to Image Types
Added to Image Types
Added Appetizers/Startersto Bread ServiceMenu Categories
Added new Imageto Bread Service
Added to Image Types
Added to Image Types

Friday, June 26th 2020 changes to Be Our Guest Dinner Menu

Entree - Roasted Corn and Spinach Tortellininamechanged from Roasted Corn and Spinach Tortellinito Entree - Roasted Corn and Spinach Tortellini
Appetizer - Mixed Field Greensnamechanged from Mixed Field Greensto Appetizer - Mixed Field Greens
Dinner - Vanilla Cake with Lemon Curdnamechanged from Vanilla Cake with Lemon Curdto Dinner - Vanilla Cake with Lemon Curd
Dinner - Vanilla Cake with Lemon Curddescriptionchanged from (one portion of the dessert trio)to with Fresh Berries and Strawberry Meringue
Removed Escargotfrom Menu Items
Removed Mixed Field Greensfrom Menu Items
Removed Spice-dusted Lamb Chopsfrom Menu Items
Removed Piment d’Espelettefrom Menu Items
Removed Creme Bruleefrom Menu Items
Removed Vanilla Cake with Lemon Curdfrom Menu Items

Wednesday, November 20th 2019 changes to Be Our Guest Dinner Menu

Added French Onion Soupto Menu Items
Added Appetizers/Startersto French Onion SoupMenu Categories

Wednesday, November 20th 2019 changes to Be Our Guest Dinner Menu

Spice-dusted Lamb Chopsdescriptionchanged from Roasted Sunchokes, Baby Squash, Romanesco, and Royal Trumpet Mushrooms with a Lamb Demi to Celery Root Silk and Seasonal Vegetables served with a Lamb Demi Reduction
Poulet Rouge Chickendescriptionchanged from Confit Fingerling Potatoes, Haricot Verts, Heirloom Tomatoes, and a Sauce Meunièreto Savory Bread Pudding and Seasonal Vegetables with a Chicken Glace
Herb-salted Pork Tenderloindescriptionchanged from Crispy Pork Belly, Corn Purée, Fava Beans, and Green Garlic Pistouto Crispy Pork Belly, Seasonal Vegetables-Two Ways, Pork Jus, and Candied Pecan
Pan-seared Sea Scallopsdescriptionchanged from Seasonal Risotto, Pecorino Cheese, Fried Artichoke Hearts, and Micro Basilto Seasonal Risotto with Wild Mushroom and Butter Sauce

Thursday, October 31st 2019 changes to Be Our Guest Dinner Menu

Added Vanilla Cake with Lemon Curdto Menu Items
Removed Appetizers/Startersfrom Mixed Field GreensMenu Categories
Added Plant-basedto Mixed Field GreensMenu Categories
Added Plant-basedto Vanilla Cake with Lemon Curd Menu Categories

Thursday, October 3rd 2019 changes to Be Our Guest Dinner Menu

Added Creme Bruleeto Menu Items
Added new Imageto Vanilla Cake with Lemon Curd
Added to Image Types
Added Plant-basedto Creme BruleeMenu Categories
Added new Imageto Creme Brulee
Added to Image Types

Thursday, October 3rd 2019 changes to Be Our Guest Dinner Menu

Added Vanilla Cake with Lemon Curdto Menu Items
Removed Appetizers/Startersfrom Mixed Field GreensMenu Categories
Added Plant-basedto Mixed Field GreensMenu Categories
Removed Entreesfrom Roasted Corn and Spinach TortelliniMenu Categories
Added Plant-basedto Roasted Corn and Spinach TortelliniMenu Categories
Added Plant-basedto Vanilla Cake with Lemon CurdMenu Categories

Thursday, October 3rd 2019 changes to Be Our Guest Dinner Menu

Dessert Trio Platterdescriptionchanged from almond macaron with lemon jam and raspberries, dark chocolate truffle filled with dark chocolate Grand Marnier ganache, white chocolate "Chip" cup with grey stuff and crisp pearlsto lemon jam macaron, dark chocolate truffle filled with dark chocolate Grand Marnier ganache, white chocolate "Chip" cup with grey stuff and crisp pearls, Vanilla Cake with Lemon Curd with Fresh Berries and Strawberry Meringue
Roasted Corn and Spinach Tortellininamechanged from Smoked Ricotta and Corn Tortellinito Roasted Corn and Spinach Tortellini
Roasted Corn and Spinach Tortellinidescriptionchanged from roasted corn and peppadew relish, rainbow cauliflower, and asparagus with a corn-infused nageto Roasted Corn and Peppadew Relish, Rainbow Cauliflower and Asparagus, Corn Nage
Winesnamechanged from Champagne/Sparklingto Wines
Winesdescriptionchanged from by the glass $9-$14, by the bottle to champagne, sparkling and wine by the glass $10-$22, by the bottle
Winescostchanged from 39-$130to 45-$140
Private Label Champagne & Winesdescriptionchanged from by the glass $11-$19, by the bottleto by the glass $12-$20, by the bottle
Assorted Beers and Cidercostchanged from 7.25-$12to 8.75-$12.75
Mixed Field Greensdescriptionchanged from Drunken Goat Cheese, Hazelnut Brittle, and Asparagus with a Stone Fruit Vinaigretteto Hazelnut Brittle, and Seasonal Fruit with a Stone Fruit Vinaigrette
Pan-seared Sea Scallopsdescriptionchanged from Spring Pea Risotto, Seasonal Vegetables, Fried Artichoke Hearts, and Micro Basilto Seasonal Risotto, Pecorino Cheese, Fried Artichoke Hearts, and Micro Basil
Removed French Onion Soupfrom Menu Items
Removed White Winefrom Menu Items
Removed Red Winefrom Menu Items

Sunday, June 9th 2019 changes to Be Our Guest Dinner Menu

Maine Lobster Bisquedescriptionchanged from creme fraiche and poached lobsterto garnished with creme fraiche and poached lobster
Spice-dusted Lamb Chopsdescriptionchanged from roasted salsify, baby zucchini, charred tomatoes, and royal trumpet mushrooms with a lamb demito Roasted Sunchokes, Baby Squash, Romanesco, and Royal Trumpet Mushrooms with a Lamb Demi
Poulet Rouge Chickendescriptionchanged from faro wheat risotto, seasonal vegetables, crisp pancetta, and garlic butter sauceto Confit Fingerling Potatoes, Haricot Verts, Heirloom Tomatoes, and a Sauce Meunière
Herb-salted Pork Tenderloinnamechanged from Roasted Pork Tenderlointo Herb-salted Pork Tenderloin
Herb-salted Pork Tenderloindescriptionchanged from crispy Berkshire pork belly, caramelized cipollini, roasted asparagus, brussels sprouts, cauliflower puree, and sprinkled bacon dustto Crispy Pork Belly, Corn Purée, Fava Beans, and Green Garlic Pistou
Be Our Guest Private Label Wine Samplerdescriptionchanged from Enchanteé Rose, L’ombre de la Bête Chardonnay, L’ombre de la Bête Vin Rouge to Enchanteé Rose, L’ombre de la Bête Chardonnay, L’ombre de la Bête Vin Rouge, Enchantée Champagne Brut
Removed Charred Octopusfrom Menu Items
Removed Saffron-infused Seafood Bouillabaissefrom Menu Items
Added Piment d’Espeletteto Menu Items
Added Mixed Field Greensto Menu Items
Added Pan-seared Sea Scallopsto Menu Items
Added Appetizers/Startersto Piment d’Espelette Menu Categories
Added Appetizers/Startersto Mixed Field GreensMenu Categories
Added Entreesto Pan-seared Sea ScallopsMenu Categories

Thursday, December 13th 2018 changes to Be Our Guest Dinner Menu

Champagne/Sparklingdescriptionchanged from by the glass $8-$13, by the bottle to by the glass $9-$14, by the bottle
Champagne/Sparklingcostchanged from 35-$89to 39-$130
Private Label Champagne & Winesdescriptionchanged from by the glass $11-$17, by the bottleto by the glass $11-$19, by the bottle
Assorted Beers and Cidernamechanged from Assorted Beersto Assorted Beers and Cider
Added Be Our Guest Private Label Wine Samplerto Menu Items
Added Wineto Be Our Guest Private Label Wine SamplerMenu Categories