It’s no Joke; Narcoossee’s is set to reopen on April 1, 2023. This signature dining restaurant, with its spectacular 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. Upon sitting down for your meal, you’ll be greeted with a recipe created by Chef Kristine especially for this location – an Artisan Boule of Sourdough made with a perfectly toasty crust and baked daily in the Grand Floridian Resort & Spa bakery.
As you enter your first course, you’ll continue to be met with masterfully crafted dishes. For years, the Bisque has been a mainstay on the menu, so flavor connoisseurs will be thrilled to see it return, but now with an enhanced tableside presentation. The culinary team has also created two new starters. First up, the Beef and Ricotta Tortelloni are accompanied by luscious brown butter, parsnip puree, and sultana raisins.
Next, the Ocean-inspired Charcuterie Board is a fresh take on a classic featuring ahi tuna pastrami, charred octopus, and house-made sausage from the sea. This plate is a true collaboration, with each component representing the style of a different chef on the Narcoossee’s team.
Moving on to the main course of your dining experience, the team has sourced sustainable seafood from both local waters and around the globe, including Chef Noah’s signature dish, the Blackened Redfish. This meal is served with a crispy chorizo-sunchoke hash with hominy, Florida sweet corn, and red pepper rouille. What makes this fish a standout is the secret blend of blackened spice which has been passed down from chef to chef of the location, with each culinary mastermind finding their own unique way to feature it on the menu.
Plant-based diners will be delighted with the Roasted Vegetable Paella featuring market vegetables, cannellini beans, and preserved artichoke finished with charred Meyer lemon. Those looking for land-based fare will savor 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.
Of course, 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 for new and returning guests to indulge in.
The dessert course also features a favorite that has garnered near-legendary status over the years among diners of Narcoossee’s – Chef Kristine’s incredible Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream.
This waterfront hideaway is the ideal spot to wind down with a fabulous cocktail or zero-proof beverage. 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 mixologists have also thoughtfully curated a new cocktail program, inspired by the Victorian era. The signature Empress Lime Gimlet is a must-try, a modern twist on a classic gimlet with Empress Gin, Rockey’s Botanical Liqueur, and cold-pressed lime.
The reopening of Narcoossee comes as part of the multi-year transformation of Disney’s Grand Floridian Resort & Spa, honoring its rich history at the Walt Disney World Resort while enhancing its iconic Victorian charm and elegance. Reservations will open for this grand return on March 1, and we look forward to welcoming you back starting April 1 to this enhanced experience destined to become a new favorite!
