General Information

Location: At the split between the two sides of the boardwalk, on the Boardwalk Inn side.

Date Opened:

Seating: Indoor tables

Service Type: Table service

Children's Meals: Yes

Vegetarian Options: Yes

Annual Pass Discount: No

Reservations: Recommended. Online or call (407) 939-3463 up to 180 days prior to your visit

Dress Code: Men: Khakis, slacks, jeans, dress shorts, collared shirts. Sport coats are optional. Ladies: Capris, skirts, dresses, jeans, dress shorts. Not permitted in dining room: Tank tops, swimwear, hats for gentleman, cut offs, or torn clothing. While T-shirts are now allowed, the policy remains that T-shirts with offensive language or graphics are not acceptable.

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Menu Information

The menu at Flying Fish Cafe changes frequently and while we update it as more current versions come in, you should view this menu as simply an example of the dishes served at the restaurant. If you have specific questions or special dietary needs, contact the restaurant directly.

Menu as of October, 2012

Appetizers

Our Signature Flying Fish Café Appetizer Duo: "Crispy Maine Coast Jonah Crab Cake" and "Our Very Own Caesar Salad" - $16.00
Chardonnay-steamed PEI "Canadian Cove" Mussels - Fennel, chiles, pesto crema, and ciabatta crostini. $18.00
Yellowfin Tuna Tartare and Crispy Tempura Tuna-Vegetable Sushi Roll - Hijiki and wakame seaweed, yuzu tobiko, and wasabi foam, with sweet-and-spicy sauce. $18.00
Vegetarian Sushi Roll - Silken tofu, avocado, heirloom radish and young carrot roll, cucumber-seaweed salad with Asian chile cream, and piquant mango-sweet yellow pepper "ketchup." $12.00
Crispy Maine Coast Jonah Crab Cake - Savory vegetable slaw, roasted red pepper coulis, and ancho chile, rémoulade. $16.00
Our Chef's Eco-friendly/Sustainable Shellfish Appetizer: Floribbean Wild-caught Gulf Shrimp Cocktail - Watercress, spiced radishes, and palm hearts with a horseradish-piquillo cocktail sauce. $16.00
Crispy Sesame and Togarashi-scented Calamari - Spiced green papaya, wakame, and vegetable slaw with an Asian-inspired dipping sauce. $15.00
Our Chef’s Degustation of Worldly Artisanal Cheeses - Five tasting portions and accompaniments: raisins on the vine, Spanish membrillo, honeycomb, with a fresh and kiln-dried blueberry, Bermuda onion, and currant compote "Agrodolce." $17.00

Artisanal Soup and Salads

Soup of the Day: Gulf Coast Shellfish Gumbo - She-crab roe, holy trinity vegetables, Laughing Bird shrimp, Gulf crab, and leek beignets, chive crème fraîche, tiny greens, and mustard-chive oil. $11.00
Caesar Salad - Young red and green romaine leaves, roasted garlic dressing, Parmigiano-Montegrappa frico, and pesto-sourdough croutons. $11.00
Fresh Mozzarella di Bufala - Florida yellow beefsteak, UgliRipe, and tiny grape tomatoes, aged balsamico, exotic peppercorns, petite basil, and Provençal extra virgin oil. $15.00
Epcot Land Pavilion Sweet Bibb and Aruba Red Leaf Salad - Frisée, Vermont goat cheese, late summer crop plums, heirloom radishes, candied walnuts, and artisanal Loire Valley walnut oil vinaigrette. $10.00

Entrées

Our Signature Flying Fish Café Entrée Duo: "Char-crusted Angus New York Strip Steak" and "Potato-wrapped Red Snapper" - $47.00
Our Chef's Special Thunder Entrée: Oak-grilled Fragrantly-spiced Costa Rican Day Boat Mahi Mahi - Asian greens, and fragrant king crab-laced stir-fry rice, heirloom carrots, turnips, and honshimeji mushrooms with a meyer lemon, kaffir lime, white soy, and sea trout roe-laced butter. $36.00
Ginger and Teriyaki "Char-crusted" Yellowfin Tuna - Bok choy, Asian mushrooms, carrots, snap and snow peas with a lightly curried carrot-coconut-lemon grass infusion. $38.00
Rustic Ricotta, Swiss Chard, Portobello, Epcot Eggplant, Sun-dried Tomato, and Herb Crepe "Lasagna" - Wilted greens, local yellow tomato coulis, fontina-parmigiano cream, and basil-infused oil. $26.00
Idaho Potato-wrapped Red Snapper - over a rich leek fondue with a veal glace de viande, and red wine-cassis butter reduction. $36.00
Our Chefs' Eco-friendly/Sustainable Fish Selection: Oak-grilled Faroe Islands Salmon - Fennel, radishes, and smoked trumpet mushrooms with a tomatillo, green chile, pumpkinseed, and cilantro sauce. $37.00
Ashland Farms Grilled Half Chicken "Al Mattone" - Lemon, Parmigiano-Reggiano, herb fries, and pan-roasted pole beans, with roasted garlic and lemon aïoli. $29.00
Oak-grilled Maine Diver Scallops - Mediterranean vegetable, basil, pecorino romano and mascarpone-laced risotto di Carnaroli. $35.00
Rainforest Pepperberry-grilled Kurobuta Pork Tenderloin - Leek, fontina, truffle-laced trofie macaroni & cheese, grilled asparagus, with kiln-dried and fresh black mission fig, port wine, balsamico, Bermuda onion, and trumpet mushroom compote. $36.00
Char-Crusted Certified Black Angus New York Strip Steak - Fingerling potatoes, haricot vert, young carrots, and Bermuda onions with classic sauce foyot. $42.00

Seasonal Sides

Grilled Northern California Asparagus - with sauce foyot. $9.00
Wilted Garlic and Lemon-scented Young Spinach - $7.00
Leek, Fontina, and Truffle-laced Trofie Macaroni & Cheese - $10.00
Creamy Risotto di Carnarolli - $8.00
Aged Gruyère and Parmigiano-Reggiano Potato Gratin - $8.00
Fines Herb-roasted Wild and Cultivated Mushrooms - $9.00


Desserts

Trio of Concessions Sweets: "Out on the Boardwalk" - Popcorn mousse and caramel corn; Cherry-limeade popsicle; Dark chocolate fudge "burger" and pound cake "fries." $9.00
Our Signature Flying Fish Café Caramelized Banana Napoleon - Crisp phyllo, banana mousse, crème caramel, exotic fruit coulis and bitter chocolate. $8.00
"Our Chef’s No Sugar Added Specialty" Pippin Apple and Mascarpone Cheese Creation - Candied pecan, fig, and pomegranate accents. $8.00
Seasonal House-Made Sorbets - with fresh berries and a crisp tuile. $7.00
Florida Summer Crop Blueberry Tart - "Blondie" and almond accents, limoncello-laced gelato, and kiln-dried blueberry-almond brittle. $8.00
"PB&J" Crème Brûlée - Raspberry confiture, double chocolate biscotti, and chocolate ganache pipette. $7.00
Blueberry-Lemon Panna Cotta Torta - Citrus crème fraîche and limoncello pâte de fruit. $8.00

Specialty Coffee & Cocktails

Keoke Coffee - Kahlúa, brandy, dark crème de cacao, and coffee. $8.25
Peanut Butter Freeze - Kahlúa, Baileys Irish Cream, crème de banana, dark crème de cacao, and peanut butter. Combine for a refreshing frozen treat. $9.50
Espresso Martini - Van Gogh double espresso vodka, Godiva chocolate liqueur, and Monin espresso. $9.25
Chef Mike's Central Manhattan - Bernard Griffin syrah port, Maker's Mark, and maple syrup served over ice with biscotti.. $9.25


Kids' Picks

All meals served with choice of 1% Mickey milk, small bottled water, or 100% apple juice

Appetizers

Romaine Hearts - Crisp veggies, ranch dressing, and little croutons. $4.00
Seasonal Fruit Skewers and Honey Yogurt - $4.00

Entrées

Grilled Beef Skewers - with roasted red potatoes and vegetables. $12.00
Baked Florida Coast Fish "Sticks" - with roasted red potatoes and vegetables. $11.00
Grilled Chicken Breast Skewers - with roasted red potatoes and vegetables. $9.00
Grilled Cheddar Cheese - with roasted red potatoes and vegetables. $6.00
Bowl of Mickey Pasta - With tomato sauce and parmesan, creamy alfredo, or creamy cheddar sauce. $8.00

Desserts

Sorcerer Mickey's Milk Chocolate Cauldron - Fun "skewer" of fudge brownie, marshmallow, strawberry and angel food cake. $5.00
Mickey's Chocolate Puzzle - White chocolate puzzle, sugar "paints", and creamy-topped chocolate cupcake. $8.00


Cocktails

Ocean Mist - Mount Gay Eclipse rum mixed with blue curacao, sweet-and-sour, and pineapple juice and a souvenir glow cube. $11.50
Blood Orange Margarita - Patron Silver tequila, X-Fusion mango and passion fruit liqueur, Monin blood orange, and sweet-and-sour. $10.25
Boardwalk Bay Breeze - Absolut Pears vodka mixed with cranberry and pineapple juce with a splash of ginger ale. $8.50
Red Stag Manhattan - Red Stag cherry bourbon adds a twist to this classic. $9.00

If a menu is presented here it is for guidance purposes only. Menus can change without notice and at some restaurants daily. If you have specific dietary needs or questions it is best to contact the restaurant directly for information. If you'd like to notify us that a menu has changed, or you can provide the complete information, please let us know through our email form.


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