Citricos at Disney’s Grand Floridian Resort & Spa will be hosting a “Brunch with a Twist” on February 11. The brunch was recently featured at the Epcot International Food & Wine Festival and was popular enough to bring back and add as a regular event.
Several of the resort’s chefs, including Executive Chef Scott Hunnel, Chef Dominique Filoni, Chef Noah Estabrook, Chef Nick Mussara, Chef Lawrence Searl, and Executive Pastry Chef Erich Herbitschek, have created the menu for the five-course brunch.
Guests will be able to watch the chefs in the on-stage kitchen, and even ask questions while they cook. Each course will be paired with a different champagne.
Chef Nick presents…
Farm Egg Omelet with King Crab and Caviar
Bloody Mary Shooter with Jumbo Shrimp
Smoked Bacon Fritter
Chef Dominique presents…
Tuna Carpaccio “Niçoise”, Tuna Confit, Niçoise Olives
Bolla Rosé | Veneto | NV
Chef Scott presents…
Farm Fresh Egg Ravioli with Lobster and Corn Butter
Iron Horse Fairy Tale Celebration Cuvée | Brut | Green Valley of Russian River Valley | 2013
Chef Lawrence presents…
Duo of Duck
Crispy-skin Breast and Confit Leg Raviolo,
Butternut Squash, Cauliflower, Pomegranate
Veuve Clicquot Yellow Label | Brut | Reims | NV
Chef Noah presents…
Veal Tenderloin, and Cheek, Porcini Mushrooms,
Caramelized Onion Potato Croquette, Violet Mustard
Raventós i Blanc De Nit Rosé | Barcelona | 2011
Chef Erich presents…
Orange Scented Chocolate Sphere
Vietti Moscato d’Asti | NV
The brunch will be held at noon on February 11 and costs $169 plus tax, gratuity and valet included). Call 407-939-3463 for reservations and to pre-pay. It’s not clear yet how often this will be held, but the next brunch is scheduled for May 6 at noon.
News source: Disney Parks Blog