Artist Point and The Hollywood Brown Derby Lounge have new menu items
As the seasons change, so do some of the menus. Artist Point and The Hollywood Brown Derby Lounge have new menu items that highlight some of the best ingredients of the summer season.
The Hollywood Brown Derby Lounge
One of our favorite places to sit back and relax at Disney’s Hollywood Studios is The Hollywood Brown Derby Lounge. It’s located on the patio of the Derby and offers small plates and beverages. They’ve just added some new items to their menu. Take a look!
New small plates include a grilled Bloody Mary marinated shrimp, chorizo and heirloom tomatoes on toasted ciabatta with garlic herb butter; Zellwood Corn Bisque, served with a corn and lobster fritter and Ancho chili oil, Crispy Bites – parmesan and goat cheese risotto sticks with a peach-habanero chili sauce; Brie with a sweet onion and orange jam; and affiné blue and mushroom arancini with a fig and balsamic dip.
New drink include a Mint Julep made with premium reserve bourbon; Bloody Mary with pepper-infused vodka and a garnish of olives, spicy pickles, and pickled green beans; Champagne Cocktail with elderflower liqueur and Fairytale by Iron Horse Celebration Cuvee (exclusive to Walt Disney Parks and Resorts); Sangria; and Grapefruit Cake Martini — the famous dessert as a drink.
Artist Point
Artist Point at Disney’s Wilderness Lodge has a rustic feel and Pacific Northwest inspired menu. The restaurant just received a new chef – Chef Michael and new menu.
Chef Michael has added some new dishes to the menu, including dashi-braised short rib starter is served with kombu turnip pickles, daikon and wild greens; charred field asparagus with Berkshire prosciutto, mustard vinaigrette, and foraged greens; and “Land” Greens Salad, which featuring ingredients from The Land Pavilion in Epcot, such as Masumoto Peaches and Seed Granola.
There will be a new cheese board that includes Pacific Northwest cheese and house-made seed lavosh and crostini, and the house-made charcuterie will be ‘nose-to-tail,’ using the whole hog. Some of the dishes will be updated like the Cedar plank salmon, it will be served with local potatoes, baby fennel, Florida citrus and ver jus. Sommelier Alvin Burrill will pair all of the dishes with a selection of wines from Washington and Oregon.
In the future, Chef Michael will have a terrace dining experience that will be a communal chef’s table. There is no word yet on what entails, but we’ll keep you posted as details are released.
