Menu changes are coming to three venues at Disney’s Port Orleans Resort. All the new items are available starting today.
Boatwright’s Dining Hall
Entrées
- Lowcountry Seafood Boil: shrimp, mussels, and Andouille sausage with corn on the cob and potatoes simmered in a spicy Cajun broth, served with a toasted baguette.
- Blackened Prime Rib: topped with Cajun butter and served with classic mashed potatoes and seasonal vegetables.
- Taste of the Bayou: the chef’s all-you-care-to-enjoy platter with hickory-smoked pork ribs, crispy Cajun chicken, smoked sausage, barbecued beef brisket, mashed potatoes, mac & cheese, roasted corn with Cajun butter, and seasonal vegetables. (This is an updated version of the previous Chef’s All-You-Care-to-Enjoy dish.)
- Harvest Red Beans and Rice (plant-based): red beans simmered with plant-based sausage, peppers, onions, and celery served over rice along with cornbread.
Dessert
- Southern Cheesecake: vanilla cheesecake with a bourbon-caramel sauce garnished with pecan-praline brittle.
- Peach-Blackberry Cobbler (plant-based): peach and blackberry cobbler topped with blackberry sorbet.
- Mississippi Mud Crème Brûlée: milk chocolate crème brûlée with a sablé breton cookie and fresh fruit. (This is an updated version of a previous dessert with the same name.)
The Row Row Oar Your Boat Sundae and Cookies & Milk were also added as kids’ desserts.
Alcoholic Beverages
One new drink is joining the menu. The Big Easy Whisky Sour combines Maker’s Mark Bourbon, lemon juice, and pure cane sugar with a float of Fess Parker Big Easy Red Blend.
River Roost Lounge
River Roost Lounge at Port Orleans – Riverside is adding a plant-based Spinach and Artichoke Dip with Cajun-dusted cornbread crostini. There will also be a new French 75 cocktail with Argyle Sparkling Brut, Hendricks Gin, fresh lemon juice, and pure cane sugar.
Scat Cat’s Club – Lounge
Scat Cat’s Club is located at Disney’s Port Orleans Resort – French Quarter.
The Sassy Sassagoula Sliders is a new plant-based dish with three sliders: BBQ jackfruit with slaw and fried pickles, fried green tomatoes with giardiniera and pepper jelly, and a “fish” cake with spicy rémoulade and arugula.
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Thanks Katie for the up date. We only visit yearly. The one place we always eat is at PO. This is not any earth shattering changes. The menu tells me that the decisions are impacted by our ability to obtain supplies. Thanks again