Following an extensive refurbishment of the restaurant, Narcoossee’s will reopen to guests April 1st at Disney’s Grand Floridian Resort & Spa. This signature restaurant with its panoramic views, is a staple of the resort, with its waterside location, and over the past several months has seen an enhanced interior revamp as well as a refreshed menu crafted by Chef Noah Estabrook and Pastry Chef Kristine Farmer in a perfect balance of updated classics and new epicurean delights.

The new space incorporates the concept of “land and sea” and that’s exactly what the culinary teams drew inspiration from when developing the new menu. Guests will start their meal with an Artisan Boule of Sourdough, created by Chef Kristine specially for this location – baked daily in the Grand Floridian Resort & Spa bakery.

For years, the Bisque has been a mainstay on the menu, so guests will be happy to see it return, but now with an enhanced tableside presentation. The culinary team has also created two new starters. One of them is the Beef and Ricotta Tortelloni accompanied by luscious brown butter, parsnip puree, and sultana raisins.

The Ocean-inspired Charcuterie Board is next and is a fresh take on a classic featuring ahi tuna pastrami, charred octopus, and house-made sausage from the sea. This plate is a collaboration, each chef on the Narcoossee’s team.

As for the main course, the team has sourced sustainable seafood from both local waters and around the globe, including Chef Noah’s signature dish, the Blackened Redfish. This is served with a crispy chorizo-sunchoke hash with hominy, Florida sweet corn, and red pepper rouille.

Plant-based guests will find the Roasted Vegetable Paella featuring market vegetables, cannellini beans, and preserved artichoke finished with charred Meyer lemon. If looking for land-based fare the new Dry-Aged Pork Ribeye Chop served with creamy goat cheese-potato pave and turnips with onion jam and a touch of fig jus.

Chef has kept Narcoossee’s guest favorites like the Plancha-seared Scallops with Parisian Gnocchi and Surf and Turf featuring tender filet mignon and butter-poached lobster tail on the menu.

The dessert menu also features a returning favorite amongst diners of Narcoossee’s – Chef Kristine’s incredible Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream.

The pastry team was inspired by bright flavors that really complement the overall experience. The Berry Pavlova, is artfully crafted with Florida fresh berries and citrus delicately placed over meringue and yuzu crémeux and finished with a tableside pour of anglaise. The Pineapple Bavarois is a roasted-pineapple center and house-made blackberry-buttermilk ice cream.

The wine list has been refreshed to reflect a diverse portfolio of varietals, with Proprietor Matt Cristi and the sommeliers on his team available to help you create the perfect pairing for each dish. Our team of mixologists have also thoughtfully curated a new cocktail program, inspired by the Victorian era. Must-tries are the signature Empress Lime Gimlet, a modern twist on a classic gimlet with Empress Gin, Rockey’s Botanical Liqueur, and cold-pressed lime.

Reservations will open for the reopening on March 1. Will you be checking out the new and improved Narcoossee’s?

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