Gluten-Free and Allergy-Friendly Eats at the Newly-Reopened Narcoossee’s at Disney’s Grand Floridian Resort and Spa

Posted byAmberPosted inFood Allergies, Park News, Restaurant, Special Diets, UncategorizedTags:, , , , , ,

Narcoossee’s is back today after a long closure. The signature dining restaurant at Disney’s Grand Floridian Resort and Spa closed in 2020 due to COVID-19, and remained closed as part of a major remodel and redesign effort taking place at the hotel. Today it reopens with a new look, a new menu, and the same fantastic view of the fireworks over Magic Kingdom.

If you have celiac disease or food allergies, here’s what you can expect to find on the menu (but be prepared, Narcoossee’s is very much a seafood restaurant – if you have a severe allergy to fish or shellfish, you may want to just avoid this one.)

Remember the Golden Rules of Disney Allergy Dining:

  • Disney doesn’t include highly-refined oils, including soybean oil on their allergy menus
  • Disney has strong protocols in place to avoid cross-contact, but it’s never 100% guaranteed. There are not separate allergy-friendly kitchens.
  • Allergy Advisory Statements (such as “may contain” or “shared equipment” or “same facility”) are not regulated and are not factored into the allergens in a dish.
  • ALWAYS inform your server of any allergies, speak to an allergy coordinator (at quick service restaurants), speak to the chefs making your food when possible (table service restaurants are great with this), and check the allergy binders where available for your allergens.

If you’re just here for the allergen matrix, (multiple allergy households, I feel you) you can scroll to the bottom and skip the rest! I make every effort to keep this up-to-date, but always verify the safety of what you’re hoping to eat with the chef or allergy coordinator.

Gluten-Free/Wheat Allergy-Friendly

Appetizer – Shrimp and Grits (Local Gulf Shrimp, Peach-Barbecue Sauce, Low Country Grits, Applewood-Smoked Bacon, Chow-Chow)

Appetizer – Ocean-Inspired Charcuterie Board (Ahi Tuna Pastrami, Charred Octopus, Lobster Sausage)

Appetizer – Buttermilk-Fried Calamari (Pickled Garden Mix, Tomato Coulis)

Appetizer – Sweet Potato Gnocchi (Lacinato Kale, Clamshell Mushrooms, Poma Rosa Tomato Ragu)

Soups and Salads – Lobster Bisque (Butter-Poached Lobster, Vanilla, Coral)

Entrees – Yuzu-Ginger Salmon (Sambal White Asparagus, Coconut Jade Rice, Lemon Grass – Thai Basil Emulsion)

Entrees – Blackened Redfish (Chorizo-Sunchoke Hash, Hominy, Florida Sweet Corn, Red Pepper Rouille)

Entrees – Gulf Shrimp Pasta (Allergy-Friendly Pasta, Roasted Tomatoes, Savoy Spinach, Parsely, Basil Pistou)

Entrees – 12-oz Prime New York Strip Steak (Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Surf & Turf (7 oz. Filet Mignon, Steamed Lobster Tail, Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Roasted Vegetable Paella (Market Vegetables, Cannellini Beans, Preserved Artichoke, Charred Meyer Lemon)

Enhancements – Steamed Lobster Tail

Enhancements – Plancha-Seared Scallops

Enhancements – Char-Broiled Gulf Shrimp

Sides – Wild Mushroom Risotto (Fontina, Espellette Pepper)

Sides – “Loaded” Mashed Potatoes (Garlic-Glazed Pork Belly, Smoked Cheddar, Creme Fraiche)

Desserts – Berry Pavlova (Yuzu Cremeux, Anglaise)

Desserts – Artisanal Cheese Selection (Four Chef-selected tasting portions with Prosciutto and Allergy-Friendly accompaniments)

Kids’ Appetizers – Fried Calamari Rings (with Marinara Sauce)

Kids’ Entrees – Grilled Chicken Breast

Kids’ Entrees – Grilled Flat Iron Steak

Kids’ Entrees – Seasonal Fish

Kids’ Entrees – Crispy-Fried Chicken Strips

Kids’ Sides – Haricot Verts

Kids’ Sides – Brown Basmati Rice

Kids’ Sides – Macaroni & Cheese with Allergy-Friendly Pasta

Kids’ Sides – Grapes & Strawberries

Kids’ Sides – Bruce’s Raspberry Sorbet

Egg Allergy-Friendly

Appetizer – Shrimp and Grits (Local Gulf Shrimp, Peach-Barbecue Sauce, Low Country Grits, Applewood-Smoked Bacon, Chow-Chow)

Appetizer – Sweet Potato Gnocchi (Lacinato Kale, Clamshell Mushrooms, Poma Rosa Tomato Ragu)

Soups and Salads – Lobster Bisque (Butter-Poached Lobster, Vanilla, Coral)

Entrees – Yuzu-Ginger Salmon (Sambal White Asparagus, Coconut Jade Rice, Lemon Grass – Thai Basil Emulsion)

Entrees – Blackened Redfish (Chorizo-Sunchoke Hash, Hominy, Florida Sweet Corn, Red Pepper Rouille)

Entrees – Gulf Shrimp Pasta (Allergy-Friendly Pasta, Roasted Tomatoes, Savoy Spinach, Parsely, Basil Pistou)

Entrees – 12-oz Prime New York Strip Steak (Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Surf & Turf (7 oz. Filet Mignon, Steamed Lobster Tail, Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Roasted Vegetable Paella (Market Vegetables, Cannellini Beans, Preserved Artichoke, Charred Meyer Lemon)

Enhancements – Steamed Lobster Tail

Enhancements – Plancha-Seared Scallops

Enhancements – Char-Broiled Gulf Shrimp

Sides – Wild Mushroom Risotto (Fontina, Espellette Pepper)

Sides – “Loaded” Mashed Potatoes (Garlic-Glazed Pork Belly, Smoked Cheddar, Creme Fraiche)

Desserts – Hazelnut-Chocolate Bar (Chocolate Sponge, Cassis, Ganache)

Desserts – Artisanal Cheese Selection (Four Chef-selected tasting portions with Prosciutto and Allergy-Friendly accompaniments)

Kids’ Entrees – Grilled Chicken Breast

Kids’ Entrees – Grilled Flat Iron Steak

Kids’ Entrees – Seasonal Fish

Kids’ Sides – Haricot Verts

Kids’ Sides – Brown Basmati Rice

Kids’ Sides – Macaroni & Cheese with Allergy-Friendly Pasta

Kids’ Sides – Grapes & Strawberries

Kids’ Sides – Bruce’s Raspberry Sorbet

Fish Allergy-Friendly

Appetizer – Shrimp and Grits (Local Gulf Shrimp, Peach-Barbecue Sauce, Low Country Grits, Applewood-Smoked Bacon, Chow-Chow)

Appetizer – Brisket and Ricotta Tortelloni (Parsnip, Brown Butter, Sultana Raisins)

Appetizer – Sweet Potato Gnocchi (Lacinato Kale, Clamshell Mushrooms, Poma Rosa Tomato Ragu)

Soups and Salads – Lobster Bisque (Butter-Poached Lobster, Vanilla, Coral)

Soups and Salads – Blueberry and Barrel Aged Feta Salad (Tiny Lettuces, Pistachio, Cornbread Cracker, Lemon Curd Dressing)

Entrees – Plancha-Seared Scallops & Parisian Gnocchi (English Peas, Tasso Ham, Truffled Meyer Lemon Cream)

Entrees – Gulf Shrimp Pasta (Allergy-Friendly Pasta, Roasted Tomatoes, Savoy Spinach, Parsely, Basil Pistou)

Entrees – 12-oz Prime New York Strip Steak (Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Surf & Turf (7 oz. Filet Mignon, Steamed Lobster Tail, Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Dry-Aged Pork Rib-Eye Chop (Goat Cheese-Potato Pave, Turnips, Fig Jus, Onion Jam)

Entrees – Roasted Vegetable Paella (Market Vegetables, Cannellini Beans, Preserved Artichoke, Charred Meyer Lemon)

Enhancements – Steamed Lobster Tail

Enhancements – Plancha-Seared Scallops

Enhancements – Char-Broiled Gulf Shrimp

Sides – Wild Mushroom Risotto (Fontina, Espellette Pepper)

Desserts – Almond-Crusted Cheesecake (Lambert Cherry Sauce, Chantilly)

Desserts – Hazelnut-Chocolate Bar (Chocolate Sponge, Cassis, Ganache)

Desserts – Berry Pavlova (Yuzu Cremeux, Anglaise)

Desserts – Pineapple Bavarois (Shortbread, Blackberry-Buttermilk Ice Cream)

Desserts – Artisanal Cheese Selection (Four Chef-selected tasting portions with Prosciutto and Allergy-Friendly accompaniments)

Kids’ Appetizers – Chopped Romaine Salad (with Ranch Dressing)

Kids’ Entrees – Grilled Chicken Breast

Kids’ Entrees – Grilled Flat Iron Steak

Kids’ Sides – Haricot Verts

Kids’ Sides – Brown Basmati Rice

Kids’ Sides – Macaroni & Cheese with Allergy-Friendly Pasta

Kids’ Sides – Grapes & Strawberries

Kids’ Sides – Bruce’s Raspberry Sorbet

Shellfish Allergy-Friendly

Appetizer – Brisket and Ricotta Tortelloni (Parsnip, Brown Butter, Sultana Raisins)

Appetizer – Sweet Potato Gnocchi (Lacinato Kale, Clamshell Mushrooms, Poma Rosa Tomato Ragu)

Soups and Salads – Romaine and Hearts of Palm (Pecorino Toscano, Cured Egg Yolk, Black Garlic Feuilles de Brick, Fried Caper Vinaigrette)

Soups and Salads – Blueberry and Barrel Aged Feta Salad (Tiny Lettuces, Pistachio, Cornbread Cracker, Lemon Curd Dressing)

Entrees – Yuzu-Ginger Salmon (Sambal White Asparagus, Coconut Jade Rice, Lemon Grass – Thai Basil Emulsion)

Entrees – Blackened Redfish (Chorizo-Sunchoke Hash, Hominy, Florida Sweet Corn, Red Pepper Rouille)

Entrees – 12-oz Prime New York Strip Steak (Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Dry-Aged Pork Rib-Eye Chop (Goat Cheese-Potato Pave, Turnips, Fig Jus, Onion Jam)

Entrees – Roasted Vegetable Paella (Market Vegetables, Cannellini Beans, Preserved Artichoke, Charred Meyer Lemon)

Sides – Sweet-and-Sour Brussels Sprouts (Applewood-Smoked Bacon, Sorghum-Malt Gastrique)

Sides – Wild Mushroom Risotto (Fontina, Espellette Pepper)

Sides – “Loaded” Mashed Potatoes (Garlic-Glazed Pork Belly, Smoked Cheddar, Creme Fraiche)

Desserts – Almond-Crusted Cheesecake (Lambert Cherry Sauce, Chantilly)

Desserts – Hazelnut-Chocolate Bar (Chocolate Sponge, Cassis, Ganache)

Desserts – Berry Pavlova (Yuzu Cremeux, Anglaise)

Desserts – Pineapple Bavarois (Shortbread, Blackberry-Buttermilk Ice Cream)

Desserts – Artisanal Cheese Selection (Four Chef-selected tasting portions with Prosciutto and Allergy-Friendly accompaniments)

Kids’ Appetizers – Chopped Romaine Salad (with Ranch Dressing)

Kids’ Entrees – Grilled Chicken Breast

Kids’ Entrees – Grilled Flat Iron Steak

Kids’ Entrees – Seasonal Fish

Kids’ Sides – Haricot Verts

Kids’ Sides – Brown Basmati Rice

Kids’ Sides – Macaroni & Cheese with Allergy-Friendly Pasta

Kids’ Sides – Grapes & Strawberries

Kids’ Sides – Bruce’s Raspberry Sorbet

Milk Allergy-Friendly

Appetizer – Sweet Potato Gnocchi (Lacinato Kale, Clamshell Mushrooms, Poma Rosa Tomato Ragu)

Entrees – Yuzu-Ginger Salmon (Sambal White Asparagus, Coconut Jade Rice, Lemon Grass – Thai Basil Emulsion)

Entrees – 12-oz Prime New York Strip Steak (Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Surf & Turf (7 oz. Filet Mignon, Steamed Lobster Tail, Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Roasted Vegetable Paella (Market Vegetables, Cannellini Beans, Preserved Artichoke, Charred Meyer Lemon)

Enhancements – Steamed Lobster Tail

Enhancements – Plancha-Seared Scallops

Enhancements – Char-Broiled Gulf Shrimp

Sides – Sweet-and-Sour Brussels Sprouts (Applewood-Smoked Bacon, Sorghum-Malt Gastrique)

Desserts – Hazelnut-Chocolate Bar (Chocolate Sponge, Cassis, Ganache)

Kids’ Entrees – Grilled Chicken Breast

Kids’ Entrees – Grilled Flat Iron Steak

Kids’ Entrees – Seasonal Fish

Kids’ Sides – Haricot Verts

Kids’ Sides – Brown Basmati Rice

Kids’ Sides – Grapes & Strawberries

Peanut Allergy-Friendly

Appetizer – Shrimp and Grits (Local Gulf Shrimp, Peach-Barbecue Sauce, Low Country Grits, Applewood-Smoked Bacon, Chow-Chow)

Appetizer – Ocean-Inspired Charcuterie Board (Ahi Tuna Pastrami, Charred Octopus, Lobster Sausage)

Appetizer – Buttermilk-Fried Calamari (Pickled Garden Mix, Tomato Coulis)

Appetizer – Brisket and Ricotta Tortelloni (Parsnip, Brown Butter, Sultana Raisins)

Appetizer – Sweet Potato Gnocchi (Lacinato Kale, Clamshell Mushrooms, Poma Rosa Tomato Ragu)

Soups and Salads – Lobster Bisque (Butter-Poached Lobster, Vanilla, Coral)

Soups and Salads – Romaine and Hearts of Palm (Pecorino Toscano, Cured Egg Yolk, Black Garlic Feuilles de Brick, Fried Caper Vinaigrette)

Entrees – Yuzu-Ginger Salmon (Sambal White Asparagus, Coconut Jade Rice, Lemon Grass – Thai Basil Emulsion)

Entrees – Blackened Redfish (Chorizo-Sunchoke Hash, Hominy, Florida Sweet Corn, Red Pepper Rouille)

Entrees – Plancha-Seared Scallops & Parisian Gnocchi (English Peas, Tasso Ham, Truffled Meyer Lemon Cream)

Entrees – Gulf Shrimp Pasta (Allergy-Friendly Pasta, Roasted Tomatoes, Savoy Spinach, Parsely, Basil Pistou)

Entrees – 12-oz Prime New York Strip Steak (Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Surf & Turf (7 oz. Filet Mignon, Steamed Lobster Tail, Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Dry-Aged Pork Rib-Eye Chop (Goat Cheese-Potato Pave, Turnips, Fig Jus, Onion Jam)

Entrees – Roasted Vegetable Paella (Market Vegetables, Cannellini Beans, Preserved Artichoke, Charred Meyer Lemon)

Enhancements – Steamed Lobster Tail

Enhancements – Plancha-Seared Scallops

Enhancements – Char-Broiled Gulf Shrimp

Sides – Sweet-and-Sour Brussels Sprouts (Applewood-Smoked Bacon, Sorghum-Malt Gastrique)

Sides – Wild Mushroom Risotto (Fontina, Espellette Pepper)

Sides – “Loaded” Mashed Potatoes (Garlic-Glazed Pork Belly, Smoked Cheddar, Creme Fraiche)

Desserts – Almond-Crusted Cheesecake (Lambert Cherry Sauce, Chantilly)

Desserts – Hazelnut-Chocolate Bar (Chocolate Sponge, Cassis, Ganache)

Desserts – Berry Pavlova (Yuzu Cremeux, Anglaise)

Desserts – Pineapple Bavarois (Shortbread, Blackberry-Buttermilk Ice Cream)

Desserts – Artisanal Cheese Selection (Four Chef-selected tasting portions with Prosciutto and Allergy-Friendly accompaniments)

Kids’ Appetizers – Chopped Romaine Salad (with Ranch Dressing)

Kids’ Appetizers – Fried Calamari Rings (with Marinara Sauce)

Kids’ Entrees – Grilled Chicken Breast

Kids’ Entrees – Grilled Flat Iron Steak

Kids’ Entrees – Seasonal Fish

Kids’ Entrees – Crispy-Fried Chicken Strips

Kids’ Sides – Haricot Verts

Kids’ Sides – Brown Basmati Rice

Kids’ Sides – Macaroni & Cheese with Allergy-Friendly Pasta

Kids’ Sides – Nemo Cupcake

Kids’ Sides – Grapes & Strawberries

Kids’ Sides – Bruce’s Raspberry Sorbet

Tree Nut Allergy-Friendly

Appetizer – Shrimp and Grits (Local Gulf Shrimp, Peach-Barbecue Sauce, Low Country Grits, Applewood-Smoked Bacon, Chow-Chow)

Appetizer – Ocean-Inspired Charcuterie Board (Ahi Tuna Pastrami, Charred Octopus, Lobster Sausage)

Appetizer – Buttermilk-Fried Calamari (Pickled Garden Mix, Tomato Coulis)

Appetizer – Brisket and Ricotta Tortelloni (Parsnip, Brown Butter, Sultana Raisins)

Appetizer – Sweet Potato Gnocchi (Lacinato Kale, Clamshell Mushrooms, Poma Rosa Tomato Ragu)

Soups and Salads – Lobster Bisque (Butter-Poached Lobster, Vanilla, Coral)

Soups and Salads – Romaine and Hearts of Palm (Pecorino Toscano, Cured Egg Yolk, Black Garlic Feuilles de Brick, Fried Caper Vinaigrette)

Entrees – Blackened Redfish (Chorizo-Sunchoke Hash, Hominy, Florida Sweet Corn, Red Pepper Rouille)

Entrees – Plancha-Seared Scallops & Parisian Gnocchi (English Peas, Tasso Ham, Truffled Meyer Lemon Cream)

Entrees – Gulf Shrimp Pasta (Allergy-Friendly Pasta, Roasted Tomatoes, Savoy Spinach, Parsely, Basil Pistou)

Entrees – 12-oz Prime New York Strip Steak (Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Surf & Turf (7 oz. Filet Mignon, Steamed Lobster Tail, Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Dry-Aged Pork Rib-Eye Chop (Goat Cheese-Potato Pave, Turnips, Fig Jus, Onion Jam)

Entrees – Roasted Vegetable Paella (Market Vegetables, Cannellini Beans, Preserved Artichoke, Charred Meyer Lemon)

Enhancements – Steamed Lobster Tail

Enhancements – Plancha-Seared Scallops

Enhancements – Char-Broiled Gulf Shrimp

Sides – Sweet-and-Sour Brussels Sprouts (Applewood-Smoked Bacon, Sorghum-Malt Gastrique)

Sides – Wild Mushroom Risotto (Fontina, Espellette Pepper)

Sides – “Loaded” Mashed Potatoes (Garlic-Glazed Pork Belly, Smoked Cheddar, Creme Fraiche)

Desserts – Berry Pavlova (Yuzu Cremeux, Anglaise)

Desserts – Pineapple Bavarois (Shortbread, Blackberry-Buttermilk Ice Cream)

Desserts – Artisanal Cheese Selection (Four Chef-selected tasting portions with Prosciutto and Allergy-Friendly accompaniments)

Kids’ Appetizers – Chopped Romaine Salad (with Ranch Dressing)

Kids’ Appetizers – Fried Calamari Rings (with Marinara Sauce)

Kids’ Entrees – Grilled Chicken Breast

Kids’ Entrees – Grilled Flat Iron Steak

Kids’ Entrees – Seasonal Fish

Kids’ Entrees – Crispy-Fried Chicken Strips

Kids’ Sides – Haricot Verts

Kids’ Sides – Brown Basmati Rice

Kids’ Sides – Macaroni & Cheese with Allergy-Friendly Pasta

Kids’ Sides – Nemo Cupcake

Kids’ Sides – Grapes & Strawberries

Kids’ Sides – Bruce’s Raspberry Sorbet

Sesame Allergy-Friendly

Appetizer – Shrimp and Grits (Local Gulf Shrimp, Peach-Barbecue Sauce, Low Country Grits, Applewood-Smoked Bacon, Chow-Chow)

Appetizer – Ocean-Inspired Charcuterie Board (Ahi Tuna Pastrami, Charred Octopus, Lobster Sausage)

Appetizer – Buttermilk-Fried Calamari (Pickled Garden Mix, Tomato Coulis)

Appetizer – Brisket and Ricotta Tortelloni (Parsnip, Brown Butter, Sultana Raisins)

Appetizer – Sweet Potato Gnocchi (Lacinato Kale, Clamshell Mushrooms, Poma Rosa Tomato Ragu)

Soups and Salads – Lobster Bisque (Butter-Poached Lobster, Vanilla, Coral)

Soups and Salads – Romaine and Hearts of Palm (Pecorino Toscano, Cured Egg Yolk, Black Garlic Feuilles de Brick, Fried Caper Vinaigrette)

Soups and Salads – Blueberry and Barrel Aged Feta Salad (Tiny Lettuces, Pistachio, Cornbread Cracker, Lemon Curd Dressing)

Entrees – Blackened Redfish (Chorizo-Sunchoke Hash, Hominy, Florida Sweet Corn, Red Pepper Rouille)

Entrees – Plancha-Seared Scallops & Parisian Gnocchi (English Peas, Tasso Ham, Truffled Meyer Lemon Cream)

Entrees – Gulf Shrimp Pasta (Allergy-Friendly Pasta, Roasted Tomatoes, Savoy Spinach, Parsely, Basil Pistou)

Entrees – 12-oz Prime New York Strip Steak (Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Surf & Turf (7 oz. Filet Mignon, Steamed Lobster Tail, Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Dry-Aged Pork Rib-Eye Chop (Goat Cheese-Potato Pave, Turnips, Fig Jus, Onion Jam)

Entrees – Roasted Vegetable Paella (Market Vegetables, Cannellini Beans, Preserved Artichoke, Charred Meyer Lemon)

Enhancements – Steamed Lobster Tail

Enhancements – Plancha-Seared Scallops

Enhancements – Char-Broiled Gulf Shrimp

Sides – Sweet-and-Sour Brussels Sprouts (Applewood-Smoked Bacon, Sorghum-Malt Gastrique)

Sides – Wild Mushroom Risotto (Fontina, Espellette Pepper)

Sides – “Loaded” Mashed Potatoes (Garlic-Glazed Pork Belly, Smoked Cheddar, Creme Fraiche)

Desserts – Almond-Crusted Cheesecake (Lambert Cherry Sauce, Chantilly)

Desserts – Hazelnut-Chocolate Bar (Chocolate Sponge, Cassis, Ganache)

Desserts – Berry Pavlova (Yuzu Cremeux, Anglaise)

Desserts – Pineapple Bavarois (Shortbread, Blackberry-Buttermilk Ice Cream)

Desserts – Artisanal Cheese Selection (Four Chef-selected tasting portions with Prosciutto and Allergy-Friendly accompaniments)

Kids’ Appetizers – Chopped Romaine Salad (with Ranch Dressing)

Kids’ Appetizers – Fried Calamari Rings (with Marinara Sauce)

Kids’ Entrees – Grilled Chicken Breast

Kids’ Entrees – Grilled Flat Iron Steak

Kids’ Entrees – Seasonal Fish

Kids’ Entrees – Crispy-Fried Chicken Strips

Kids’ Sides – Haricot Verts

Kids’ Sides – Brown Basmati Rice

Kids’ Sides – Macaroni & Cheese with Allergy-Friendly Pasta

Kids’ Sides – Nemo Cupcake

Kids’ Sides – Grapes & Strawberries

Kids’ Sides – Bruce’s Raspberry Sorbet

Soy Allergy-Friendly

Appetizer – Shrimp and Grits (Local Gulf Shrimp, Peach-Barbecue Sauce, Low Country Grits, Applewood-Smoked Bacon, Chow-Chow)

Appetizer – Brisket and Ricotta Tortelloni (Parsnip, Brown Butter, Sultana Raisins)

Soups and Salads – Lobster Bisque (Butter-Poached Lobster, Vanilla, Coral)

Soups and Salads – Blueberry and Barrel Aged Feta Salad (Tiny Lettuces, Pistachio, Cornbread Cracker, Lemon Curd Dressing)

Entrees – Blackened Redfish (Chorizo-Sunchoke Hash, Hominy, Florida Sweet Corn, Red Pepper Rouille)

Entrees – Plancha-Seared Scallops & Parisian Gnocchi (English Peas, Tasso Ham, Truffled Meyer Lemon Cream)

Entrees – Gulf Shrimp Pasta (Allergy-Friendly Pasta, Roasted Tomatoes, Savoy Spinach, Parsely, Basil Pistou)

Entrees – 12-oz Prime New York Strip Steak (Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Surf & Turf (7 oz. Filet Mignon, Steamed Lobster Tail, Roasted Potatoes, Roasted Rainbow Vegetables, Red Wine Demi-Glace)

Entrees – Roasted Vegetable Paella (Market Vegetables, Cannellini Beans, Preserved Artichoke, Charred Meyer Lemon)

Enhancements – Steamed Lobster Tail

Enhancements – Plancha-Seared Scallops

Enhancements – Char-Broiled Gulf Shrimp

Sides – Sweet-and-Sour Brussels Sprouts (Applewood-Smoked Bacon, Sorghum-Malt Gastrique)

Sides – Wild Mushroom Risotto (Fontina, Espellette Pepper)

Desserts – Hazelnut-Chocolate Bar (Chocolate Sponge, Cassis, Ganache)

Desserts – Berry Pavlova (Yuzu Cremeux, Anglaise)

Desserts – Artisanal Cheese Selection (Four Chef-selected tasting portions with Prosciutto and Allergy-Friendly accompaniments)

Kids’ Entrees – Grilled Chicken Breast

Kids’ Entrees – Grilled Flat Iron Steak

Kids’ Entrees – Seasonal Fish

Kids’ Sides – Haricot Verts

Kids’ Sides – Brown Basmati Rice

Kids’ Sides – Grapes & Strawberries

Kids’ Sides – Bruce’s Raspberry Sorbet

My Thoughts

My allergies to seafood aren’t so severe that airborne contact is super dangerous, though I do try to avoid being in the room when it’s being cooked. I’ll probably try the restaurant out at some point in the future, especially since there are two Top-9 allergen free entrees on the menu. However, if you have severe anaphylactic airborne reactions to fish or shellfish, this is probably not the restaurant for you. Guests with allergies to peanuts, tree nuts, and sesame seem to have the most options here. Guests who are gluten or wheat-free also have a variety of choices. Guests who are free-from fish, shellfish, egg, milk, and soy are more limited. Vegan guests may also have a tough time here, though I can’t fully confirm ingredients related to meats or honey (I’d say best guess for vegan options would be the Sweet Potato Gnocchi appetizer, Roasted Vegetable Paella entree, and possibly the Hazelnut-Chocolate Bar for dessert. There are no vegan kids entrees on the menu, but the haricots verts and brown basmati rice sides should be fine as well.)

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