Disney has announced Narcoossee’s at Disney’s Grand Floridian Resort & Spa will reopen on April 1, 2023 with a revamped menu. It has been closed since June 2022 for the ongoing refurbishment of the resort.

The updated space has a “land and sea” concept, which also inspired the new menu. An Artisan Boule of Sourdough was developed by Pastry Chef Kristine Farmer just for this restaurant.

The Bisque is returning as a first-course option with an “enhanced tableside presentation.” It’s joined by two new starters, including the Beef and Ricotta Tortelloni with luscious brown butter, parsnip puree, and sultana raisins.

The Ocean-inspired Charcuterie Board features ahi tuna pastrami, charred octopus, and house-made sausage from the sea. Each component represents the style of a different chef on the Narcoossee’s team.

Chef Noah Estabrook presents guests with his signature dish, the Blackened Redfish, as a main course option. It is served with a chorizo-sunchoke hash with hominy, Florida sweet corn, and red pepper rouille. The fish is topped with the secret blend of blackened spice that has been passed down from chef to chef at Narcoossee’s.

A plant-based option is the Roasted Vegetable Paella featuring market vegetables, cannellini beans, and preserved artichoke finished with charred Meyer lemon.

There will also be Dry-Aged Pork Ribeye Chop served with creamy goat cheese-potato pave and turnips with onion jam and a touch of fig jus.

Favorites like the Plancha-seared Scallops with Parisian Gnocchi and Surf and Turf remain on the menu.

For dessert, guests can get the returning Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream. New to the menu is the Berry Pavlova, with Florida fresh berries and citrus placed over meringue and yuzu crémeux, and finished with a tableside pour of anglaise. The Pineapple Bavarois has a roasted-pineapple center with house-made blackberry-buttermilk ice cream.

The wine list has been refreshed and there is a new cocktail program inspired by the Victorian era. These cocktails include the Empress Lime Gimlet, a modern twist on a classic gimlet with Empress Gin, Rockey’s Botanical Liqueur, and cold-pressed lime.

Reservations for Narcoossee’s will open on March 1.

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