Grand Floridian Cafe

Lunch Menu

Appetizers

Crab Cakes   Pan-seared served with Mango Relish  10.49

Strawberry Greens   
Fresh Strawberries with Crumbled Feta, Cashews, and Strawberry Vinaigrette   5.99

Caesar Salad
  5.49

Sautéed Shrimp   
Corn Cake and Brandy Cream   9.99

Soup of the Day
   5.49

Caramelized
 Onion Soup au Gratin   Quattro Formaggio and Provolone   6.99
 

Chef’s Recommendations

Tuna Nicoise Salad prepared Medium-rare with Mixed Greens, Romaine Lettuce, Fingerling Potatoes, Green Beans, Kalamata Olives, and Tomatoes tossed in a Caper Vinaigrette served with Black Olive Bread   15.99

Caesar Salad with Shrimp  
Romaine Lettuce tossed with Caesar Dressing and Shrimp   13.99          
With Grilled Chicken Breast  12.99


Entrees

Rustic Chicken Sandwich  Sun-dried Tomato Pesto, Dijon Mayonnaise, and Field Greens served with Marinated Cucumber Salad or Homemade Chips  12.99

New York Strip 
with Mashed Potatoes and seasonal Vegetables  24.99

Orecchiette Pasta of the Day with Shrimp
  16.99
With Grilled Chicken   15.99          As a Vegetarian Entree   14.99

Orange Glazed Salmon Salad 
on a bed of Mixed Greens tossed with Smoked Applewood Bacon and Herb Vinaigrette  15.99

Angus Chuck Cheese
burger
 served with Marinated Cucumber Salad or French Fries  11.99 

Reuben Sandwich
  Corned Beef, Swiss Cheese, Thousand Island Dressing, and Sauerkraut on Rye Bread served with Marinated Cucumber Salad or Homemade Chips  10.49

Roast Beef Sandwich   Gorgonzola Spread, Arugula, and Tomato on Ciabatta with Marinated Cucumber Salad or Homemade Chips  13.99 

Cobb Salad  Diced Turkey, Bacon, Avocado, Bleu Cheese, Eggs, Chives and Tomatoes on a bed of shredded Lettuce  12.99

The Grand Sandwich  
Open-faced hot Ham, Turkey, Bacon, and Tomato with a rich Boursin Cheese Sauce and Fried Onion Straws  11.99


Grand Floridian Burger  
 Angus Chuck Burger, Lobster, Asparagus, and Horseradish-Chive Hollandaise served with Tomato Salad   17.99

Fish of the Day 
 15.99


 
Breakfast Menu, Dinner Menu, Kids Menu

Menu as of December 2009