Flying Fish Cafe Gluten Free Dinner Menu

Flying Fish Cafe at Disney’s Boardwalk Resort (as of 9/2014) – This is strictly a gluten free menu. Check with the restaurant for additional offerings. Note: This is also a trial menu being introduced to select Disney restaurants. Appetizers:Our Signature Flying Fish Café Appetizer Duo: Crispy Corn-crusted Savory Crab Cake and Our Very Own Caesar Salad -- $17.00Chardonnay-steamed PEI Canadian Mussels – fennel, chiles, pesto crema, and grilled tapioca crostini -- $19.00Vegetarian Sushi Roll – silken tofu, avocado, heirloom radish and young carrot roll, cucumber-vegetable salad with Tamari and piquant Asian-spiced mango ketchup -- $12.00Crispy Corn-crusted Savory Crab Cake – savory vegetable slaw, roasted red pepper coulis, and ancho chili remoulade -- $17.00Old Bay-scented Crispy Calamari and Florida Rock Shrimp – savory vegetable slaw and classic cocktail sauce -- $16.00Our Chef’s Degustation of Worldly Artisanal Cheeses – fig and almond torta, raisins on the vine, honeycomb and a balsamico and spice-scented red Vidalia onion, fresh and kiln-dried bing cherry compote agrodolce -- $19.00Artisanal Salads:Our Chef’s Thunder Appetizer: Roasted Heirloom Beets and Fresh Vermont Goat Cheese – young greens, spiced pecans, citrus supremes, and a pecan-truffle-blood orange vinaigrette -- $14.00Epcot Land Pavilion Sweet Bibb and Local Mesclun Salad – Epcot cucumbers, tiny tomatoes, radishes, pickled red onions, lemon-Dijon vinaigrette, elephant garlic, and artichoke chips with fennel, Midnight Moon chevre, sweet onion, olive, local basil and sun-dried tomato fritters -- $11.00Mozzarella di Bufala alla Caprese – Florida yellow beefsteak, UgliRipe, and tiny tomatoes, aged balsamico, exotic peppercorns, petite basil, and Sicilian olio verde -- $15.00Our Very Own Caesar Salad – Hearts of romaine leaves, roasted garlic dressing, parmiagiana-montegrappa frico, and pesto-tapioca bread croutons -- $11.00Entrees:Our Signature Flying Fish Café Entrée Duo: Oak-grilled Angus New York Strip Steak and Potato-wrapped Red Snapper -- $49.00Pan-roasted Citrus and Exotic Pepper-crusted Yellowfin Tuna – opal basil, fennel, caper, olive, golden raisin, and pine nut-laced Epcot Land Pavilion eggplant caponata Sicilliana with a Lake Meadow Naturals poached egg -- $40.00Our Chef’s Eco-Friendly/Sustainable Fish Selection: Oak-grilled Organic Scottish Salmon – Spanish chorizo, marble potato, carrot, tomato, and sweety drop pepper “hash,” Serrano ham crisp, Catalan-style lemon and garlic aioli and an aromatic saffron-heirloom tomato caldo -- $38.00Flying Fish Café’s Idaho Potato-wrapped Red Snapper over a rich leek fondue with a Veal Glace de Viande and red wine-cassis butter reduction -- $39.00Key West Pink Shrimp and Calico Bay Scallop Brown Rice Gluten-free Spaghetti Pasta – fricassee of young squash, summer onions, tiny tomatoes, and a local basil with a fennel pollen-scented chardonnay crema -- $32.00Oak-grilled Maine Sea Scallops – confit artichoke bottoms and crispy young artichokes, local tomatoes and basil, pecorino romano and marscapone-laced risotto di carnaroli -- $40.00Oak-grilled Ashley Farms Organic Free-Range Ancho-Chicken – roasted bliss potatoes, pole beans and young carrots with tomatillo ketchup, jicama-pepper slaw, Epcot greens, and apple-chicken jus -- $32.00Oak-grilled Angus New York Strip Steak – thyme-roasted garlic vinaigrette-laced salad of local greens, tomatoes, sweet peppers, cucumbers and pole beans with a classic sauce Foyot -- $47.00Seasonal Sides:Grilled California Asparagus with sauce Foyot -- $17.00Wilted Garlic and Lemon-scented Curly Spinach -- $7.00Creamy Risotto di Carnaroli – local tomatoes and basil, pecorino romano, and mascarpone -- $8.00Aged Gruyere and Parmigiano-Reggiano Potato Gratin -- $8.00Fines Herb-roasted Wild and Cultivated Mushrooms -- $9.00 

As always, make sure to contact a Disney Cast Member when ordering so that they can ensure the best standards for dealing with cross contamination, etc.

If you have a new quick service special dietary needs sheet and want to share it with readers, you can send it to me via email at gfdf.wdw@gmail.com