Full list of DVC Confirmed Reservations, click here.

Contemporary / Bay Lake Tower



Artisan Romaine – Roasted Garlic Dressing, Boquerones, Sun-dried Tomatoes, Brioche Croutons $16

Crispy Rock Shrimp Salad – Baby Greens, Asian Pear, Red Onions, Soy Reduction, Wasabi Cream $17

Delta Asparagus Soup – Roasted wild mushrooms, smoked olive oil and lemon clouds $12

Farmer’s Salad – Season’s Peak Vegetables, Soft-poached Organic Egg, Honey-Sherry Vinaigrette $16

Heirloom Apple and Kale Salad – crisp pink apples, marcona almonds, cranberry, feta, cider vinaigrette $15

House-made Charcuterie – Butcher’s variety of house-made charcuterie with seasonal accompaniments $18

Sonoma Goat Cheese Ravioli – Tomato-Fennel Broth, crispy Mushrooms, Basil, Benziger Estate Olive Oil $15

Three-Meat Signature Meatballs – Picholine Olives, Herbed Orzo, Chimichurri, Lavender Mint $16

Asparagus “English Breakfast” – House Bacon, olive oil hollandaise, buttered brioche, mimosa gastrique $16

Warm Octopus Salad – Flageolet beans, chorizo, artichokes, Sylvetta arugula, Meyer lemon vinaigrette $18


Oven-dried Tomato Flatbread – Beefsteak Tomatoes, Mozzarella di Bufala, Aged Balsamic $14

BBQ Pork and Apple Flatbread – Coffee-brined pork shoulder, apple butter, queso fresco, coffee-BBQ sauce $15


Crab and Beef Oscar Roll – Zuckerman’s Farm Asparagus, seared rare beef, tarragon aioli $26

Tuna Four Ways – Poke, Tartare, Maki, Nigiri $26

Yuzu Marinated Sashimi – Yellowfin Tuna, Salmon, Hamachi, Snapper, Wasabi Oil $24

Dragon Roll – Spicy and Tataki tuna with shrimp tempura, avocado, chili soy glaze, and spinach salad $25

Spicy Kazan Roll – crab, shrimp, scallops, tuna and fireball sauce $26

California Combination Roll – jumbo lump crab with avocado and cucumber and shrimp tempura $24

Pork Belly Nigri – House-cured Pork, Bacon and Yuzu Rice, Spicy Teriyaki $22


Bone-in Veal Chop – warm mustard and marble potato salad, pearl onion veal glaze, French onion crisps $49

Pork Two Ways – Grilled Tenderloin, Goat Cheese Polenta, Mushrooms, Lacquered Belly, Applesauce $39

Oak-fired Filet of Beef – Heirloom Tomato Risotto, Marinated Baby Vine Tomatoes, Petite Basil, Tomato Butter $49

Jumbo Scallops – English pea puree, crispy bacon, asparagus, Alba mushrooms, pinot noir syrup $44

Bell & Evans Chicken – Zuckerman Farms asparagus gratin, Benziger olive oil potatoes, cabernet-chicken demi $37

Sweet Potato Gnocchi – cauliflower cream, root spinach, hazelnut emulsion, minus 8 vinegar $34

Bison Tenderloin – herbed semolina cake, sweet baby bell peppers, spring ramp pesto, ancho demi-glace $50

Seafood Stew – lobster, whitefish, clams, mussels, jumbo prawns, basmati rice, smokey tomato broth $47

Atlantic Flounder – Local heirloom tomatoes, Uncle Matt’s honeybells, crab and citrus salad, onion vinaigrette $42

Alaskan Halibut – parsnip silk, roasted heirloom beets, arugula, macadamia vinaigrette, beet syrup $44


Chef’s Selection Cheese Board – Selection of Five unique Cheeses with Accompaniments $20

Chocolate Pudding Cake – Luscious Chocolate Cake with Nutella Filling, Meringue Kisses, and Mint Chantilly $13

Lemon Meringue Cheesecake – Meyer Lemon-Mascarpone Cheesecake, Citrus Cookie, and Charred Meringue Clouds $12

Seasonal Tasting: Heirloom Apple – Apple Cupcake with Cream Cheese and Streusel, Warm-spiced Cider, Peanut Butter Caramel Apple, and Apple Cheddar Turnover with Compote and Cardamom Glaze $12

Sundae Sampler – Unique and playful Sundaes with a nostalgic twist: Caramel Corn, Coke Float, and Strawberry and Basil $12

Warm Homemade Fritters – Banana-stuffed, Cinnamon-dusted Fritters with Toasted Caramel Marshmallows complemented with a Trio of Dipping Sauces $12




Reservations as low as $10 per point!