With deepest pride and greatest pleasure, Be Our Guest Restaurant in Magic Kingdom at Walt Disney World will present new dishes on their menu beginning Wednesday, July 16th.
The restaurant, housed within the enchanting French château inspired by Disney’s Beauty and the Beast, will roll out eight standout dishes, including updates to a few guest favorites.
The additions include a refreshing Endive & Walnut Salad, featuring Roquefort cheese, green apple, radicchio, and a zesty champagne vinaigrette.
For the main course, the spotlight shines on the Pan‑Roasted Arctic Char, accompanied by roasted potatoes, charred tomatoes, shaved fennel, and a citrus‑caper brown‑butter sauce.
Sweeten things up with the Crème Brûlée Tart, blending orange custard, passion‑fruit meringue, and chantilly cream. And for a true treat, don’t miss the Blooming Rose – a chocolate cake topped with “The Grey Stuff,” paying perfect homage to its iconic namesake.
Meanwhile, several beloved favorites are being refreshed. The French Onion Soup au Gratin now features Swiss cheese and sherry wine, while the Mixed Greens Salad takes on a new plant‑based twist with tomato, cucumber, and Dijon vinaigrette.
The classic Poulet Rouge Chicken returns with roasted potatoes, a vibrant pepper pipérade, and sweet corn velouté.
The Steak Frites features slow-roasted butcher’s steak, house-cut French fries, and red wine sauce.
This update is part of Disney’s broader effort to elevate its theme‑park dining.
The prix‑fixe dinner experience remains, allowing guests to choose an appetizer, entrée, and dessert trio for $72 per adult (ages 18+) or $43 per child (ages 3-9). Lunch and dinner can be enjoyed in one of three exquisitely themed dining rooms – The West Wing, The Grand Ballroom, or The Rose Gallery.
With these fresh and flavorful additions, Be Our Guest will hopefully strengthen its reputation as one of Magic Kingdom’s most enchanting dining venues. Foodies and Disney lovers alike should book a reservation and be among the first to savor the new seasonal offerings.
