Menu Revealed for 2019 Swan and Dolphin Food & Wine Classic

Let’s take a look at the menu for the 2019 Swan and Dolphin Food & Wine Classic. The menu will include a variety of stunning new dishes, plus a handful of returning favorites!

Did you know that Epcot isn’t the only place to host a Food & Wine Festival at Walt Disney World? Every year, the Walt Disney World Swan and Dolphin Resort hosts their annual Food & Wine Classic—a celebration of stunning cuisine and festive live entertainment.

Live entertainment on the causeway. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Swan and Dolphin Food & Wine Classic

Guests can sip on fine wine, beer, and spirits from around the world and consult with certified sommeliers; indulge in delectable dishes prepared by the hotel’s award-winning chefs; and attend hands-on seminars lead by food and beverage experts. Stroll the beautiful Swan and Dolphin causeway and indulge in unlimited tastings from over 90 themed stations amidst a festive backdrop of live entertainment.

Chefs at work creating beautiful dishes. Photos courtesy of the Walt Disney World Swan and Dolphin Resort.

The event is scheduled for Friday, November 8 and Saturday, November 9, 2019. Tickets are open to the general public and can be purchased for a single day, the whole weekend, or à la carte. If you wish to attend a seminar, a separate ticket is required. To purchase tickets, click here.

Package deals are available for those planning to stay at the resort.

 

Notable New Dishes & Returning Favorites

This year’s menu includes a variety of stunning new dishes, plus a handful of returning favorites.

Here’s a look at some of the new items coming to the event this year!

Pan-seared rock fish with cotechino, toasted fregola, romanesco with Lambrusco from Todd English’s bluezoo. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Vegan pho with rice noodle, bok choy, carrot, bamboo shoot, hoisin and sriracha from Fresh. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Organic Kabocha Squash Ravioli with pumpkin seed and sage gremolata, pumpkin crema and pecorino from Il Mulino. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Poutine, French fries and cheese curds topped with gravy at the Beer Garden. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Barbacoa beef taco with ancho Chile braised beef, minced red onion, lime wedge, lime- cilantro and “chimichurri” sauce from Picabu. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Seared Salmon with caramelized cabbage, sauce soubise, chestnut gnocchi ossolani from Garden Grove. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Vegetarian rice bowl with roasted vegetables, seasoned sushi rice, tempura crunch from Cabana Bar and Beach Club. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Here’s a look at some returning favorites!

Oven-roasted angus beef tenderloin with Idaho mashed potatoes, caramelized field mushrooms, sauce bordelaise from Shula’s Steakhouse. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Dynamite Rock Shrimp from Todd English’s bluezoo. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Kimonos and Dragon sushi roll from Kimonos. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Funfetti fried Oreo cookie with dark chocolate ganache at Carnival Corner. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Traditional Earth baked kalua pork at The Pig & The Poke. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Yu Chen’s crispy duck at Chinatown. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

Kentuckyaki chicken wings with cilantro-lime dipping sauce at the Beer Garden. Photo courtesy of the Walt Disney World Swan and Dolphin Resort.

To check out the FULL menu, click here.

As if the mouth-watering menu isn’t enough—this year marks the 10th Annual Swan and Dolphin Food & Wine Classic! Special celebration festivities are in the works and will be announced at a later date.

By Courtney Reynolds
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