A look at California Grill’s new menu items

Sometime this fall California Grill at Contemporary Resort will open with a new look and a new menu. Disney Parks Blog gave us a look at California Grill’s new menu items.

The pan-seared halibut will come with roasted beets three ways – salt-crusted and oven-roasted with beet syrup and beet microgreens. It will be paired with parsnip puree and macadamia nut vinaigrette.

According to Chef Brian Piasecki, the executive chef at California Grill, the new kitchen will have flat-top grills for cooking fish. Piasecki said, “Dual temperature zones so we can sear the fish on one side, then slide to the other with a lower temperature for cooking the rest of the way.”

The three-meat meatballs come with pork, lamb and veal and are spiced with house-made harissa. It has Meyer-lemon scented chimichurri sauce with a side of marinated picholine olives and orzo.

The Cape Canaveral prawns are roasted with the heads on in a wood-fired oven and served with oven-roasted tomatoes, charred lemon and peppery baby arugula.

The sushi kitchen will be expand and have a glass case so guests can view the fresh seafood. A “omakase” menu will be a new 12-course menu that the chef will choose.

We hope soon to see some pictures of the new dining room!

What are you looking forward to trying the most?