Flying Fish Cafe

Flying Fish Cafe at Disney’s Boardwalk Resort (as of 9/2014) – This is strictly a gluten free menu. Check with the restaurant for additional offerings. Note: This is also a trial menu being introduced to select Disney restaurants.


Our Signature Flying Fish Café Appetizer Duo: Crispy Corn-crusted Savory Crab Cake and Our Very Own Caesar Salad — $17.00

Chardonnay-steamed PEI Canadian Mussels – fennel, chiles, pesto crema, and grilled tapioca crostini — $19.00

Vegetarian Sushi Roll – silken tofu, avocado, heirloom radish and young carrot roll, cucumber-vegetable salad with Tamari and piquant Asian-spiced mango ketchup — $12.00

Crispy Corn-crusted Savory Crab Cake – savory vegetable slaw, roasted red pepper coulis, and ancho chili remoulade — $17.00

Old Bay-scented Crispy Calamari and Florida Rock Shrimp – savory vegetable slaw and classic cocktail sauce — $16.00

Our Chef’s Degustation of Worldly Artisanal Cheeses – fig and almond torta, raisins on the vine, honeycomb and a balsamico and spice-scented red Vidalia onion, fresh and kiln-dried bing cherry compote agrodolce — $19.00

Artisanal Salads:

Our Chef’s Thunder Appetizer: Roasted Heirloom Beets and Fresh Vermont Goat Cheese – young greens, spiced pecans, citrus supremes, and a pecan-truffle-blood orange vinaigrette — $14.00

Epcot Land Pavilion Sweet Bibb and Local Mesclun Salad – Epcot cucumbers, tiny tomatoes, radishes, pickled red onions, lemon-Dijon vinaigrette, elephant garlic, and artichoke chips with fennel, Midnight Moon chevre, sweet onion, olive, local basil and sun-dried tomato fritters — $11.00

Mozzarella di Bufala alla Caprese – Florida yellow beefsteak, UgliRipe, and tiny tomatoes, aged balsamico, exotic peppercorns, petite basil, and Sicilian olio verde — $15.00

Our Very Own Caesar Salad – Hearts of romaine leaves, roasted garlic dressing, parmiagiana-montegrappa frico, and pesto-tapioca bread croutons — $11.00


Our Signature Flying Fish Café Entrée Duo: Oak-grilled Angus New York Strip Steak and Potato-wrapped Red Snapper — $49.00

Pan-roasted Citrus and Exotic Pepper-crusted Yellowfin Tuna – opal basil, fennel, caper, olive, golden raisin, and pine nut-laced Epcot Land Pavilion eggplant caponata Sicilliana with a Lake Meadow Naturals poached egg — $40.00

Our Chef’s Eco-Friendly/Sustainable Fish Selection: Oak-grilled Organic Scottish Salmon – Spanish chorizo, marble potato, carrot, tomato, and sweety drop pepper “hash,” Serrano ham crisp, Catalan-style lemon and garlic aioli and an aromatic saffron-heirloom tomato caldo — $38.00

Flying Fish Café’s Idaho Potato-wrapped Red Snapper over a rich leek fondue with a Veal Glace de Viande and red wine-cassis butter reduction — $39.00

Key West Pink Shrimp and Calico Bay Scallop Brown Rice Gluten-free Spaghetti Pasta – fricassee of young squash, summer onions, tiny tomatoes, and a local basil with a fennel pollen-scented chardonnay crema — $32.00

Oak-grilled Maine Sea Scallops – confit artichoke bottoms and crispy young artichokes, local tomatoes and basil, pecorino romano and marscapone-laced risotto di carnaroli — $40.00

Oak-grilled Ashley Farms Organic Free-Range Ancho-Chicken – roasted bliss potatoes, pole beans and young carrots with tomatillo ketchup, jicama-pepper slaw, Epcot greens, and apple-chicken jus — $32.00

Oak-grilled Angus New York Strip Steak – thyme-roasted garlic vinaigrette-laced salad of local greens, tomatoes, sweet peppers, cucumbers and pole beans with a classic sauce Foyot — $47.00

Seasonal Sides:

Grilled California Asparagus with sauce Foyot — $17.00

Wilted Garlic and Lemon-scented Curly Spinach — $7.00

Creamy Risotto di Carnaroli – local tomatoes and basil, pecorino romano, and mascarpone — $8.00

Aged Gruyere and Parmigiano-Reggiano Potato Gratin — $8.00

Fines Herb-roasted Wild and Cultivated Mushrooms — $9.00


As always, make sure to contact a Disney Cast Member when ordering so that they can ensure the best standards for dealing with cross contamination, etc.

If you have a new quick service special dietary needs sheet and want to share it with readers, you can send it to me via email at [email protected]