New Menus Coming to Territory Lounge and Roaring Fork at Disney’s Wilderness Lodge

Today, Disney announced new menu changes to restaurants at Disney’s Wilderness Lodge, including Territory Lounge and Roaring Fork.

Territory Lounge

wilderness lodge territory lounge

The new menu items at Territory Lounge start today and include the Territory Popcorn Sampler, Artisanal Cheese and Charcuterie, Loaded Baked Potato Flatbread, and Salmon Run.

The Territory Popcorn Sampler features the chef’s take on popcorn with spicy, caramel, sea salt, truffle, and BBQ flavors.

For the Artisanal Cheese and Charcuterie, Chef Brian Knox carefully selected Oregon and Utah cheeses with a focus on smokey notes and even a cheese wrapped in honey and sea salt – accompanied by fresh honeycomb, pickled vegetables, and handcrafted bread.  

The Loaded Baked Potato Flatbread is topped with bacon, potato, chive cream cheese, and crème fresh, while the Salmon Run is topped with an in-house dill-cured gravlax salmon with truffle cream cheese, fried capers, onions, black sea salt, and dill.

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Rounding out the new menu items are the Bacon on the Wire and the Bone and Brie. The Bacon on the Wire has black pepper candied bacon cured in smoked paprika and bourbon, cold smoked, and roasted perfectly with a bourbon glaze. It also features deviled eggs topped with fried shrimp, chipotle beef jerky, and salmon candy with a bourbon drizzle.  

The Bone and Brie is roasted bone marrow and honey-baked brie baked in a cast iron skillet with marionberry onion jam.

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New alcoholic beverages include the National 95, the Lewis and Clark-inspired L&C G&T, the Orchards Bounty, the Orange Spiced Sangria, the Northwoods, the Smores Old Fashioned, and the Timeless Elias.

Roaring Fork

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Beginning on October 11, Roaring Fork will also see changes to the menus.

For breakfast, new dishes include the Meat and Potatoes Quiche with broccoli, potatoes, bacon, ham, and gouda, and the Vegetable Lover’s Quiche with peppers, onions, leeks, green peas, potatoes, broccoli, fresh herb, and cheddar. Baked goods include a Warm Freshly Baked Cinnamon Roll with fresh blueberries and blueberry cream cheese frosting and the extra-large Warm Grizzly Bear Claw with mixed nuts and raisin filling.  

Lunch and dinner see the addition of the Asian-Style Noodle Salad with tofu, mixed vegetables, crispy rice noodles, and fried wontons; and the Heirloom Tomato Salad with pickled wild mushrooms, burrata cheese, red pepper pesto, and basil.  

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The Country-style Baked Meatloaf features buttery green peas, chunky mashed potatoes, and gravy while The Barbecued Brisket and Burnt Ends has potato hash, fiery coleslaw, and cornbread.

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New desserts at Roaring Fork include the Almond Walnut Bundt Cake with a coffee glaze and cream cheese icing; the house-made Blueberry Thyme Crumb Pie (a seasonal item); the Bear Mousse Cake with raspberry mousse, almond cake, and dark chocolate ganache; and the new Humphrey Bee Hive Cake with chocolate cake, passionfruit mousse, sugar bees, and a white chocolate Humphrey on top.

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