New Mickey & Minnie Sundaes, Strawberry Shortcake Croissant Roll, and More Seasonal Summer Dishes Announced for Walt Disney World Resort

Walt Disney World Resort has released a list of new seasonal dishes and desserts as summer arrives.

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Le Cellier Steakhouse in the Canada Pavilion at EPCOT is first up with the Green Onion & Garlic Canadian Cove Mussels featuring P.E.I. (Prince Edward Island) Mussels with ramp pistou cream and broiled ciabatta.

The Mushroom Bisque combines morel mushrooms, potatoes, and crème fraiche into a one bowl, while the Jumbo Chilled Shrimp is paired with cocktail sauce and Espelette pepper cream.

Vegan-friendly options are also being offered. The Fried Cauliflower appetizer comes with Tahini espuma, pine nut brittle, and radishes — or, the Canadian Tourtière is a chickpea and mushroom pie with braised endive, snap peas, stone fruit ketchup, and plant-based demi-glace.

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New entrées are also debuting on the Le Cellier menu – including the Prime Steak Tartare “Kibbeh Nayeh” with Bulgar wheat, radish, mint, and garlic aïoli. The Grilled Scallops come with caviar, zucchini fritter, patty pan squash, sweety drop pepper, and a creamy piquillo sauce.

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Walt Disney World Resort Hotels are included in the summer menu revamps, too. At the food courts in Disney’s All-Star Resorts, Disney’s Art of Animation Resort, Disney’s Caribbean Beach Resort, Disney’s Port Orleans Resort – French Quarter, Disney’s Port Orleans Resort – Riverside, and Disney’s Pop Century Resort, a Korean-style IMPOSSIBLE Burger is being unveiled. Along with the plant-based IMPOSSIBLE patty, the burger is topped with a Korean-style barbecue sauce and pickled vegetable slaw. All of these aforementioned locations will be featuring a new sweet in addition to the savory: Seas the Plant-based Summer, a vegan chocolate cake with vanilla buttercream and sprinkles, starting June 1.

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Over at Everything POP Shopping & Dining in Disney’s Pop Century Resort, the Cuban Burger consists of ham, pickled pepper relish, provolone, and dijonnaise on a toasted brioche bun. The End Zone Food Court at Disney’s All-Star Sports Resort will join the new burger barrage starting June 21 – Bases Loaded. The patty on this dish is finished with bacon jam, an onion ring, and beer-cheese sauce on a toasted brioche bun.

Also at Disney’s All-Star Sports Resort, and at both Disney’s All-Star Movies Resort and Disney’s All-Star Music Resort in the food courts, the Sweet Summertime Favorites will be part of the offerings, also on June 1. Designed to replicate the look of a hot dog and french fries snack, this new plate will come with chocolate sugar cookies and raspberry dipping sauce.

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Tomorrow, the Centertown Market at Disney’s Caribbean Beach Resort will be offering two new sundaes themed around classic Disney characters. The Mickey Sundae is made up of vanilla-chocolate swirl soft-serve with mini brownies, Mickey ears, and chocolate décor. The vanilla soft-serve Minnie Sundae comprises strawberry sauce, Minnie ears, a bow, and chocolate décor as well.

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A new Summer Berry Shortcake with vanilla sponge cake, blueberry compote, strawberries, and Chantilly will be featured June 1 at Gasparilla Island Grill in Disney’s Grand Floridian Resort & Spa.

Some alcoholic options for older guests will be in the lineup, at Geyser Point Bar & Grill in Disney’s Wilderness Lodge. The Margarita Flight is coming, with black cherry, spicy pineapple, raspberry, and cucumber melon margaritas all arriving June 1.

Nestled at the top of Coronado Springs Resort, Toledo – Tapas, Steak & Seafood will be home to the Smoked Passion Fruit made with Agustín Blázquez Felipe II Solera Reserva Brandy, demerara syrup, passion fruit, smoked cinnamon, and a house-made frozen orange juice cube.

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At Disney’s BoardWalk, the Strawberry Shortcake Croissant Roll will appear at BoardWalk Deli May 29 — a traditional croissant dough with strawberry filling inside.

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At Walt Disney World Dolphin, the new Rosa Mexicano restaurant is now open in time for the summer crowds.

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In Disney’s Animal Kingdom, a new sundae has debuted at Tamu Tamu. The Pineapple Crisp Sundae combines a pineapple crisp cake with vanilla ice cream and is topped with pineapple caramel and crispy streusel topping.

In the same park, the popular Fried Chicken Sandwich returns June 1 at Restaurantosaurus, on a warm brioche bun with crispy fried chicken breast, pickles, lettuce, tomato, and a roasted garlic aïoli.

Last month, Flame Tree Barbecue also welcomed back a fan-favorite – the Ribs, Chicken, and Pulled Pork Sampler.

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Finally, the recently added Dino Dig Ice Cream Sandwich is currently available, with vanilla ice cream sandwiched between two house-made sugar cookies with chocolate sprinkles, cookie crumbs, sugar bones, and a white chocolate dinosaur.

What do you think of these summertime additions to the Disney dining scene? Let us know in the comments.

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  • Jonathan D

    Originally from Los Angeles and Honolulu, Jonathan is a fan of cinema and theme parks who grew up on the original California Disneyland, and nurtures a particular admiration in Orlando for EPCOT and Disney's Animal Kingdom. His favorite resort on Earth would be Disneyland Paris, which doesn't seem to get the full admiration it deserves. You can find him in the Hufflepuff Common Room by the kitchens at [email protected]

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