Disneyland and Walt Disney World Share Their Best Bites for May 2019

The Disney Parks Blog has once again shared its Best Bites at Walt Disney World and the Disneyland Resort. For May, there are some fun new choices on both coasts, plus some returning favorites.

We start out west, where later this month, Steakhouse 55 at the Disneyland Hotel will introduce a new theme to its classic afternoon tea.

Beginning May 31st, A Very Merry Unbirthday Tea Party will treat guests to themed treats and sweets. Enjoy fresh salads, scones, sandwiches, and desserts, plus hand-selected teas. Reservations are recommended.


Moving over to the Disney’s Paradise Pier Hotel, the Sand Bar Lounge up on the pool is introducing some interesting new items this summer.

First is a Spaghetti Burger featuring a beef patty, mozzarella cheese, sun-dried tomato spread, and arugula between two buns made of fried spaghetti. Also look for an Arugula Salad with soft-poached egg and a Double B-L-T-A made with both bacon and braised pork belly.


Artisan pizzas are also on the menu at the Sand Bar, along with a new selection of appetizers. Look for tacos featuring duck confit with caramelized onions, pork with pineapple salsa, or grilled shrimp with Sriracha aioli.

You might also want to try their Seafood Ceviche, Chicken Drum Sticks, Chile-Lime Yuca Fries, or the PBJ Burger Slider, made with a plant-based patty, peanut butter, and blackberry jam.


For dessert, the Sand Bar is serving up Confetti Dessert Nachos with vanilla ice cream and strawberries, and a Churro Sundae with vanilla ice cream and wild berries.


In the parks, there have been some updates recently to the menu at Smokejumpers Grill in Disney California Adventure. The new Grilled Chicken Sandwich comes with an herb-marinated chicken breast, jack cheese, and sun-dried tomato sauce. There’s also a new Veggie Burger featuring a grilled plant-based patty.


Also at California Adventure, fans will appreciate that Paradise Garden Grill is once again serving its Mediterranean menu. The signature steak, veggie, chicken, tofu or beef & lamb meatball skewers are served with rice pilaf, cucumber salad, and pita bread. Top them with your choice of Chili Sauce, Chimichurri, or Tzatziki.

For something different, try the Beef Gyro Platter or the Greek Salad, which comes with greens, tomatoes, cucumbers, red onions, pepperonicini, olives, garbanzo beans, feta, and a lemon-oregano dressing. The classic Baklava is back for dessert. This traditional dish is made with phyllo dough and stuffed with chopped walnuts, then dipped in orange flower-flavored syrup.


Finally, the Carthay Circle Lounge has expanded a bit and is now serving up its appetizers and signature cocktails out on the patio where guests can enjoy the atmosphere of Buena Vista Street.


Across the country at Walt Disney World, there have been some new dishes added to the menu at the Storybook Dining experience in Artist Point at Disney’s Wilderness Lodge. The new Hunter’s Terrine appetizer is made with chicken and black truffle, then served with a sweet stone fruit preserve. On the entree menu, the new Bashful’s Butter-poached Kingklip includes farro, fava beans, English peas, and gremolata.


In the parks, there are some updates to the breakfast and lunch menu at Be Our Guest Restaurant in the Magic Kingdom.

The kid’s breakfast menu now includes Chocolate-Hazelnut Crepes with fresh berry compote and whipped cream or a Mickey-shaped Egg and Cheese dish with bacon and fresh fruit.

For lunch, kids can now try the Feast a’ la Beast, which includes braised red wine chicken, bacon, mushrooms, mashed potatoes, and sauteed green beans.


The grown-ups can choose some new lunch items as well, including a Sweet Corn Bisque, the Coque au Vin (a larger portion of the Feast a’ la Beast), and a Cannellini Bean Cassoulet made with slow-cooked onions, red peppers, zucchini, eggplant, tomatoes, garlic, and thyme, plus white cannellini beans, toasted crostini and a mixed spring salad.

Finally, Be Our Guest has also expanded their salad menu with a Citrus Poached Shrimp Salad topped with sliced gold beets, a Grilled Chicken Salad, and a Tuna Nicoise salad served with seared ahi, julienne roasted red peppers, haricot verts, grape tomatoes, roasted fingerling potatoes, kalamata olives, and a poached egg. The new salads all come with a red wine vinaigrette.

Source: Disney Parks Blog

Tom is the host and producer of the DIS Unplugged: Disneyland Edition podcast, plus Disneyland Editor of The DIS. He enjoys traveling with his wife and teenage son. At this point, their favorite destination is Alaska, with a FIFTH cruise there planned for the Summer of 2019. In his spare time he volunteers with Boy Scouts and Cub Scouts, and help found his son's former Cub Scout Pack. His favorite Disneyland attraction is Space Mountain.


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