The Le Cellier Steakhouse menu offers some of the finest signature dining in all of Epcot. Savor Le Cellier’s perfectly aged, corn-fed prime rib or filet mignon as well as their seafood specialties in a castle inspired wine cellar atmosphere.
Canadian Cheddar Cheese Soup 10.00 made with Moosehead Beer, “Nueske’s” Applewood-Smoked Bacon
Braised Octopus 14.00 Roasted Eggplant Purée, Pickled Baby Peppers, Chayote, Herb Pistou
Farmers Market Bounty 13.00 Compressed Cucumber, Macerated Strawberries, Burrata Cheese, Strawberry-Walnut Croutons
Assortment of Artisanal Cheese 15.00 with Chef’s Selection of Dried Fruits and Preserves
Charcuterie 17.00 Chef’s Handcrafted Meat Selection, Grilled Sourdoug Bread, and Robiola Cheese
Canadian Cove Mussels 15.00 Yellow Pepper Butter, Vegetable Ceviche, Toasted Sourdough
Seared Scallops 15.00 Cauliflower Purée, Jalapeño Pepper Relish, Popped Sorghum, Citrus Blend
“Le Cellier” Seafood Salad 17.00 Mixed Field Greens, Haricot Verts, Avocado, Tomatoes, and “Lake Meadow” Egg
Steakhouse Caesar 11.00 Grilled Lemon, San Joaquin Gold, Garlic-Buttermilk Dressing, Boquerones, Brioche Toast
Cheeses
Beecher’s Flagship Reserve Truckle – Local Seattle milk, traditionally cloth-bound and open-air aged. Creates a sharp bite, quickly tempered by toasted nuts and caramelized butter. Paired with Honeycomb.
Woolwich Goat Brie – Woolwich Dairy from Ontario, Canada, produces this rennet-free soft-ripened specialty. Reminiscent of traditional farm-made, raw-milk Brie. Paired with Fig Almond Cake.
Bayley Hazen Blue – A natural-rinded blue cheese named for the iconic Bayley Hazen Military Road that traverses the Northeast Kingdom. Like most blues, Penicillium Roqueforti is used, but the usual peppery spice character associated with blue cheese takes a backseat to sweet, nutty, and grassy flavors in the milk.
Truffle Tremor – This award-winning Cypress Grove cheese has a perfectly balanced marriage of ripened goat cheese, jam-packed with Italian Black Summer truffles. It has heavy floral, herb and mushroom notes. Paired with Berry Compote.
“Le Cellier” Filet Mignon 46.00 AAA Canadian Beef Tenderloin, Smoked Bacon and Spinach Risotto, Heirloom Toy Box Tomatoes, Parmesan-Butter Sauce
Dry-Aged Bone-In Rib-Eye 49.00 Aged for 21 Days, Fingerling Potatoes, Roasted Garlic Butter
Sumac-crusted Sirloin 42.00 Roasted Bone Marrow, Grilled Spring Onion, Fried Onion Petals, Harissa Sauce
Angus New York Strip 45.00 Caramelized Onion Pastry, Flora Nelle Cheese, Ramps, Wilted Kale, Cabernet Butter
Spring Lamb Loin 42.00 Fava Bean and Mint Purée, Belgian Endive, Morels, Fiddlehead Ferns, Mustard Lamb Jus
Poulet Rouge Chicken 42.00 Braised Artichoke, Heirloom Tomato, Einkorn Grain, Roasted Yellow Pepper Velouté
House-made Pappardelle Pasta 27.00 Morel Mushrooms, Asparagus, Ramps, Beet Coins, White Asparagus Foam, Tangerine Cress
Wild King Salmon 39.00 Zellwood Corn Cakes, Grilled Corn, Watermelon Radish, Raspberry Vinaigrette, Citrus Blend
“Maudite” Braised Wagyu Short Rib 43.00 Pearled Root Vegetables, Roasted Pearl Onion, Pickled Vegetable, Garlic Chips
Creamed Fresh Baby Spinach 8.00 with Paremsan Tuile
Roasted Brussels Sprouts 8.00 Bacon and Grain Mustard Vinaigrette
Sautéed Mushrooms 8.00
Cavatelli and Sausage Pasta 11.00 Pickled Vegetable, Yellow Pepper Sauce
Le Cellier “Poutine” 9.00 Canadian Cheddar, Black Truffle, Red Wine Reduction
Farmhouse “Poutine” 11.00 Soft-poached Egg, Heirloom Tomato Jam, “Nueske’s” Bacon Snow, Micro Arugula
New Brunswick Lobster “Poutine” 16.00 Butter-poached Lobster, Meyer Lemon Crème Fraîche
Caramel Milk Chocolate Bar 10.00 Coconut, Chocolate Crumbs, Macaroon, Chocolate Sorbet
Meyer Lemon Curd Torte 10.00 Morello Cherry, Cheese Crème, Caramelized Phyllo Crisp
“No Sugar Added” Strawberry Panna Cotta 10.00 Marscarpone Panna Cotta, Strawberry, Late Harvest Reduction
Cranberry-Orange Sorbet 8.00 Gingersnap Cookie
Citrus-Olive Oil Cake 10.00 Vanilla-Mint Panna Cotta, Berry Gelée, Chili Pepper Sorbet, Sesame Tuile
Maple Crème Brûlée 8.00
Kid’s Meals
House Salad 4.00 with Fat-free Ranch Dressing
Cheddar Soup 3.00
Seared Salmon 15.00 Seared Salmon with Brown Rice, Green Beans, and Fresh Fruit Salad
Grilled Chicken 13.00 Grilled Chicken with Brown Rice, Green Beans, and Fresh Fruit Salad
Grilled Sirloin 12.00 with Roasted Potatoes, Green Beans, and Veal Jus
Orecchiette Pasta 8.00 with White Cheddar Cheese Sauce
Grilled Chicken 9.00 with Brown Rice and Green Beans
Seared Salmon 11.00 with Brown Rice and Green Beans
Ice Cream Sundae 6.00
Chocolate Moose 8.00
Fruit Salad 4.00
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