Croque Monsieur

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Try the Grey Stuff – it’s Delicious! – What we can expect from Be Our Guest Restaurant

Published August 19, 2012 by Disneyways.com

I did a little research on the newest restaurant that is coming to Disney World, the fabulous Be Our Guest Restaurant. It will be a table service restaruant in the new Fantasyland located in what looks like the basement  of Beast’s Castle. Here is a link to check out a model for yourself . Disney has said we can start booking for dinner some time in August (any day now!)

In listening to one of my favorite podcasts I found out that grey stuff is NOT on the menu but is said to be delicious (if you are familiar with the song from the movie).  We get to look forward to a massive mural and THREE themed dining rooms. Get ready to feel truly immersed in scenes from the 1991 animated film “Beauty and the Beast”.

Photo credit: Disney

 

 

Here are some more interesting details:

The Be Our Guest Restaurant will be counter service for lunch, so that means we won’t need reservations for that time period. As far as counter service goes, it will be fancier then what we are used to. We will see things like real plates and real silverware. One of my personal favorite differences about this dining facility is that we will food at the counter and then get to sit down and wait for the food to be brought to us, similar to the way things work at Wolfgang Puck Express. Here is a wonderful review with pictures in case you want to know more about Wolfie’s….

At dinner we can expect full table service dining. This is the part of the day where you will certainly want to have a reservation. As a former Disney restaurant hostess,  I can tell you with confidence it is highly unlikely the restaurant will not be taking walk-ins, at least for the first few months.

Here is the expected Menu for the Be Our Guest Restaurant:
Counter-Service Menu: Sandwiches and salads on the menu will include a tuna Niçoise salad and a Croque Monsieur sandwich with carved ham, Gruyere cheese, béchamel and pommes frites, plus Carved turkey on a warm baguette with Dijon mayonnaise, or a grilled steak sandwich with garlic butter spread. These are also served with pommes frites. A braised pork dish — this is the Chef’s favorite. Vegetarians will enjoy a loaded vegetable quiche or quinoa, shallot, and chive salad. On the kid’s menu at lunch, expect a carved turkey sandwich, roasted pulled pork, Mickey meatloaf, seared mahi mahi, or whole-grain macaroni topped with marinara and mozzarella.

Table-Service Menu: Charcuterie plate with cured meats and sausages, mussels steamed in white wine, French onion or potato leek soup, a salad with champagne vinaigrette, and a salad trio with roasted beet, raisins, and orange; green beans, tomatoes, and roasted shallots; and watermelon, radish, and mint.

Main course options include a thyme-scented pork rack chop with au gratin pasta, rotisserie rock hen with roasted fingerling potatoes, pan-seared salmon in leek fondue, grilled strip steak with pommes frites, sautéed shrimp and scallops with veggies in puff pastry with creamy lobster sauce, and an oven-baked ratatouille.

For dessert, enjoy strawberry cream cheese or triple chocolate cupcakes, a chocolate cream puff, or a passion fruit cream puff.

For kids at dinner, it’s grilled steak, grilled fish of the day, whole-grain macaroni, or grilled chicken breast.

Important Info:

  • Reservations will be very difficult to get when it first opens. ADRS will open late August!
  • A credit card number will likely be required at time of booking. If you need to cancel, do so prior to 24 hours before your reservation time; there will be a fee to cancel within 24 hours.

Here is a video of fun things to look for in the restaurant- so you can point them out to your friends when you eat there. The video also features some fun facts. How many lights ARE there in the chandelier?

Well, now you’ll know. You will hear them say they want us to have an “eyes up jaw down reaction” when we walk in the restaurant. I can almost grantee that kind of reaction from me, how about you?

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