Universal Access
 

Angus Beef Tenderloin

Presented by Shula's Steak House

Dynamite Rock Shrimp

Presented by bluezoo

Chef Chens Crispy Duck

Presented by Chinatown

Thai Chicken Salad

Presented by Fresh

House Made Lardo Agnolotti

Presented by Il Mulino

Maryland Crab Cake Slider

Presented by Garden Grove

Shanghai Dumpling

Chinatown

Tuna Poke

Presented by Pig & Poke

Organic Kabocha Squash Ravioli

Presented by Il Mulino

Handcrafted Smoked Duroc Pork

Presented by Smokin' D's BBQ



 Main Causeway Menu



Hand Crafted Smoked Duroc Pork Belly - Beer Bread Puree, Honey Fluid Gel, Pickled Pearl Onion, Crispy Onion Chards


Presented by Smokin' D's BBQ
Friday

Dynamite Rock Shrimp - Late Season Zellwood Corn, Wasabi Foam, Matsutake & Japanese Eggplant, Crispy Lotus Root


Presented by Todd English's bluezoo
Friday

Vegetarian Rice Bowl - Roasted Vegetables, Seasoned Sushi Rice, Tempura Crunch


Presented by Cabana Bar & Beach Club
Friday




Beef Slider - Mini Beef Burger, Truffle Aioli, Applewood Smoked Bacon, Roma Tomato Chutney, Butter Lettuce


Presented by The Fountain
Friday

House Made Lardo Agnolotti Dal Plin - Bay Scallop, Braised Leek, House Made Pancetta, Pea


Presented by Il Mulino New York Trattoria
Friday

Maryland Crab Cake Slider - Maryland Blue Crab, Old Bay, Remoulade, Toasted Brioche


Presented by Garden Grove
Friday




Kimonos Roll - Ahi Tuna, Yellowtail, Sustainable Salmon, Wasabi Mayonnaise


Presented by Kimonos
Friday

Thai Chicken Salad - Hammock Hollow Lettuce, Green Papaya, Tamarind-Ginger Dressing


Presented by Fresh
Friday

Barbacoa Beef Taco - Ancho Chile Braised Beef, Minced Red Onion, Lime Wedge, Lime- Cilantro, “Chimichurri” Sauce


Presented by Picabu
Friday




Friday Station 1 - Key Lime Curd Frangipane


Presented by Chef Laurent Branlard
Friday

Friday - Station 2 - Chocolate Peanut Ganache Filled S’mores


Presented by Chef Laurent Branlard
Friday

Smoked Kurobuta Shoulder - Barrel Aged Carolina Barbeque Sauce, Butter Beans, Pickled Watermelon Rinds


Presented by Smokin' D's BBQ
Saturday




Pan Seared Rock Fish, Cotechino - Toasted Fregola, Romanesco, “Lambruesco”


Presented by Todd English's bluezoo
Saturday

Arkansas “BLT” - Fried Green Tomato, Thick Cut Double Smoked Bacon, Iceberg Lettuce, Mayo


Presented by Cabana Bar & Beach Club
Saturday

Crispy Southern Style Fried Chicken - Orange Blossom Honey Hot Sauce, Sour Pickle Chips


Presented by The Fountain
Saturday




Organic Kabocha Squash Ravioli - Pumpkin Seed & Sage “Gremolata”, Pumpkin Crema, Pecorino


Presented by Il Mulino New York Trattoria
Saturday

Seared Salmon - Caramelized Cabbage, Sauce Soubise, Chestnut Gnocchi “Ossolani”


Presented by Garden Grove
Saturday

Dragon Roll - Crispy Shrimp, Yellowfin Tuna, Haas Avocado, Kewpie Mayonnaise


Presented by Kimonos
Saturday




Vegan Pho - Rice Noodle, Bok Choy, Carrot, Bamboo Shoot, Vegetable Broth, Hoisin, Sriracha


Presented by Fresh
Saturday

Torta A Hogada - Thinly Sliced Pork, Roasted Jalapeno Peppers, Avocado, Salsa Roja


Presented by Picabu
Saturday

Saturday - Station 1 - Berry Pavlova


Presented by Chef Laurent Branlard
Saturday




Saturday - Station 2 - Molten Chocolate Bananas Foster


Presented by Chef Laurent Branlard
Saturday

Oven Roasted Angus Beef Tenderloin - Idaho Mashed Potatoes, Caramelized Field Mushrooms, Sauce Bordelaise


Presented by Shula's Steak House
Friday and Saturday

Poutine

Friday and Saturday






 Beer Garden



Bavarian Style Warm Pretzel - German Mustard, Lager-Beer Cheese

Friday and Saturday

Kentuckyaki Chicken Wings - Smoked Chicken Wings, Cilantro- Lime Dipping Sauce

Friday and Saturday

Wagyu Sloppy Joe - Pickle Chip

Friday and Saturday






 Chinatown



Yu Chen’s Crispy Duck - Steamed Bun, Cucumber, Hoisin

Friday and Saturday

Shanghai Dumpling - Pan Roasted Pork Dumpling, Spicy Sauce

Friday and Saturday

 

 Carnival Corner



Funfetti Fried Oreo Cookie - Dark Chocolate Ganache

Friday and Saturday

Mac & Cheese

Friday and Saturday

Chicken “Chips”

Friday and Saturday




Grilled Sausage Sandwich - Peppers, Onions, Red Hots

Friday and Saturday

 

 The Pig & The Poke



Finely Shaved Ice - Tropical Flavors: Guava, Pineapple, Coconut Cream, Passion Fruit, Lychee, Kiwi, Mango

Friday and Saturday

Traditional Earth Baked Kalua Pork - Steamed White Rice, Barrel Aged Tamari, Nappa Cabbage

Friday and Saturday

“Tuna Poke” - Hawaiian Yellowfin Tuna, Koho Sushi Rice, Avocado Relish, Crispy Fried Wontons

Friday and Saturday



 

Hang 10 Area



Fry Basket: Clams, Shrimp, Oysters, Fries with Malt Vinegar, Traditional Tartar Sauce, Lemon


Presented by Hang 10 Area
Friday and Saturday

Hearts of Palm Ceviche: Thinly Slices Fresh Hearts of Palm, Lime Juice, Bermuda Onion, Bell Pepper, Chili Peppers


Presented by Hang 10 Area
Friday and Saturday







 



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