After Chef Marcel St. Pierre took over the kitchen at Steakhouse 55 a few years ago, he soon added his signature touches to the dinner menu. Now, Chef Marcel has made some updates to the breakfast menu at the classic Disneyland Hotel eatery.
New items include the Pork Belly Chilaquiles, which is corn tortilla chips topped with pork belly, two eggs, salsa roja, and a charred avocado crema, and the Chicken and Waffles topped with whipped butter and Vermont maple syrup.
For something even sweeter, guests may want to try the German Apple Pancake topped with Lingonberry Jam or the Stuffed Brioche French Toast with creme Anglaise, fresh macerated berries and Chantilly creme.
If that’s not enough, Chef Marcel has come up with THREE versions of Eggs Benedict:
- Classic Eggs Benedict: Poached eggs, Canadian bacon, and hollandaise on an English muffin
- Serrano Ham Benedict: Poached eggs, Serrano ham, steamed asparagus, and blood orange hollandaise on a homemade cornmeal biscuit
- Smoke Salmon Benedict: Poached eggs, smoked salmon, hollandaise, and caviar on an English muffin
New York steak & eggs, steel-cut porridge, pastries, omelets, cereals, and a traditional American Breakfast round out the menu.
Highlights of the new breakfast cocktail menu include the Morning Mule, Blood Orange Mimosa, and the Steakhouse 55 Ultimate (bacon!!!) Bloody Mary.
Steakhouse 55 is open for breakfast daily from 7am to 11am. Be sure to visit The DIS for the full menu and pricing.
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.