The fourth night’s menu is from the Enchanted Garden and is the restaurant’s main rotational menu; it is one of my favourites
Specialty Cocktails
- Golden Leafs Rum, Pomegranate, Peach Schnapps, Cranberry Juice, Soda Water
- Nutty Chocolate Vanilla Vodka, Crème de Cacao White, Baileys, Galliano, Vanilla Mix
- Northern Garden Pomegranate Syrup, Sugar Syrup, Harmony Tea, Sprite (Non-Alcoholic)
*Available at an additional fee
Appetizers
- Cucumber Garden Roll Filled with Julienne of Carrots, Bell Peppers and Zucchini, flavoured with Cilantro and dressed with White Shoyu and Lemon Dressing.
- Ahi Tuna and Avocado Tower With Crispy Noodles and Wasabi Dressing
- North Atlantic Lobster Ravioli With Roasted Garlic and Sweet Basil in a Tomato Broth
- Applewood Smoked Bacon Wild Mushroom Tart With Creamy Leeks
Soup and Salads
- Heirloom Tomato Soup With Sour Cream, Croutons, and Basil
- Cream of Green Asparagus With Crabmeat and Asparagus Tips
- Spinach and Raspberry Salad Baby Spinach tossed with fresh Raspberries, Toasted Pine Nuts, crumbled Gorgonzola, and a Raspberry Vinaigrette.
- Romaine Wedge Fresh crisp Romaine topped with a creamy Romano Dressing and homemade Spiced Croutons
Bread Service
- Whole Wheat Rolls with Hummus
Main Course
- Caramelized Sea Scallops With Roasted Asparagus, Sun-dried Tomato Couscous, Caramelized Leeks, and Red Wine Veal Jus
- Pan Seared Sea Bass With Fava Bean and Pea Risotto, sliced Fennel and a Dill-Chive Riesling Wine Sauce.
- Marjoram Scented Roast Chicken Served with Baked Crushed Sweet Potatoes, Buttered Baby Spinach and a Thyme Red Wine Chicken Jus
- Seared Pork Tenderloin Medallions With Rosti Potatoes, Collard Greens and a Morel Cognac Sour Cream Sauce
- Slow Roasted Prime Rib Carved and served with Thyme-roasted Vegetables, Double-Baked Potato, Natural Jus, and Horseradish
Vegetarian
- Cucumber Garden Roll Filled with Julienne of Carrots, Bell Peppers and Zucchini, flavoured with Cilantro and dressed with White Shoyu and Lemon Dressing.
- Spinach and Raspberry Salad Baby Spinach tossed with fresh Raspberries, Toasted Pine Nuts, crumbled Gorgonzola, and a Raspberry Vinaigrette.
- Heirloom Tomato Soup With Sour Cream, Croutons, and Basil Pearl-Barley Cakes with Shallots, Leeks, and Rosemary Over sautéed Julienne of Carrots, Celeriac and Leeks with a Light Saffron Broth.
- Glazed Portobello Mushrooms With Brown Lentil and Parsley Sauce and Sun-dried Tomato Cream
Lighter Note
- Harissa Lamb Salad Roasted Harissa marinated Lamb medium with Couscous Tabbouleh, Organic Field Greens, Marinated Eggplant, and Tzatziki.
- Grilled Grain-fed Sirloin Steak Served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato
- Slow-roasted Breast of Chicken Served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato
- Oven-baked Fillet of Salmon Served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato
Desserts
- Warm Sticky Date Pudding Served with Butterscotch Sauce, Vanilla Ice Cream, and Phyllo Crunch
- Chocolate Garden Torte With Coffee Crème and Caramel Soil
- Orange Almond Cake With Vanilla Yogurt Panna Cotta and Raspberry Coulis
- Chocolate Brownie Sundae Peanut Butter Brownie Bites with Rich Chocolate Ice Cream, Whipped Cream and Chocolate Fudge Sauce
Signature Dessert
- Southern Style Pecan Tart With Bourbon Caramel Sauce
No Sugar Added Desserts
- Lemon Raspberry Mousse Bombe Citrus Lemon Mousse embedded with fresh Raspberries.
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