Today was the first day of the all-new prix fixe dinner offering at Be Our Guest Restaurant in Magic Kingdom.

The dinner costs $55 for adults and $35 for children. For that price, you’re able to order one appetizer, one entree, and a dessert. Sodas are included in the price and while alcohol is available, it’ll be at an additional cost. Disney didn’t add anything in terms of character interactions – you still get to meet Beast after your meal as you exit the restaurant.

Before we get into the dishes, we did want to note that you still get the wonderful dinner rolls.

Here’s a look at the full adult and kids menus respectively.

Ok, here’s what we had!

Assorted Meats and Artisanal Cheese Selection

Served here is Chicken Liver Pate, Shaved Serrano Ham, Chorizo Sausage, Pleasant Ridge Cheddar, Truffle Tremor, Stilton Blue with Seasonal Garnishes. What all that amounts to is a solid cheese board with good selections. The chef recommends starting with the mild cheese pairing (goat cheese) and working your way up to the heavy cheese (blue).

Starting with the goat cheese, it paired well with the chorizo and the ham. It was light with the chorizo dominating in flavor. The cheddar and mustard offered an interesting pair with the mustard overtaking the cheddar. Finally, the blue cheese with the honey and berry was our favorite pairing of the three. The flavors flawlessly blended together creating a smooth texture and a great finale to the appetizer.

The only downside to this appetizer was the fact that it was only served with two crostini. We had more than half of the cheeses remaining, and needed a few more crostini to finish off the cheeses. We made the recommendation to serve it with at least four. While our waitress did bring out extra, we hope to see the extra crostini as a permanent addition to the dish.

Overall, we recommend this appetizer!

Maine Lobster Bisque

Crème fraiche and poached lobster come in a creamy bisque. An oversized plate holds a wonderfully portioned bisque. A lobster taste is present throughout and you even get 3 or 4 bites of poached lobster. It’s a solid bisque that we can recommend.

Center-Cut Filet Mignon

Robuchon Yukon potatoes, seasonal vegetables, and cipollini marmalade with red wine glaze.

The Filet Mignon served was a lot bigger than we expected. We were told that the filet was 8 or 9 ounces. Replacing the steak that was served on the old menu, the filet mignon underwhelmed. Ordered medium rare, it was still difficult to cut through and very chewy. It had also been over seasoned with salt which another table had complained about as well.  Should they lessen the salt and cook it differently, we would recommend it as this entree does provide value. Until then, this entree earns a pass from us.

Smoked Ricotta and Corn Tortellini

Roasted corn and peppadew relish, rainbow cauliflower, and asparagus, with a corn-infused nage. About eight tortellini will be discovered beneath an assortment of greens. What you’ll find is a soft pasta with a wonderful infusion of corn. A rich, creamy interior makes this one of the better tortellini we’ve had. The roasted corn and peppadew relish on top of the tortellini give the plate a welcomed kick and the asparagus and cauliflower came out fresh. It’s not a bad dish, it just might not meet the price tendered.

Dessert Trio

In the trio, you’ll find an almond macaron, dark chocolate truffle, and an edible white chocolate “Chip” cup with grey stuff and crisp pearls. We’ll get to Chip in a bit. Let’s start with the “almond” macaron. I’m not exactly sure what part was almond, as this was raspberry through and through. Three raspberries dominate the flavor profile, walking right up to the edge of overbearing. It was a fresh, flavorful take on a macaron with plenty of tartness.

Next is the dark chocolate truffle. A hard exterior gives way to a creamy chocolate interior. A maraschino cherry flavor is present, but subtle when compared to the richness of the chocolate. This would be the highlight of the dish if it wasn’t sitting next to an edible Chip with grey stuff.

Finally we make it to what was, undoubtedly, the highlight of the menu. An edible Chip cup with grey stuff and crisp pearls. While he may be a bit smaller than the previous incarnation of the grey stuff, how can you argue with Chip? Actually, we faced a moral dilemma when it was Chip’s turn to be eaten.

The whole dessert comes served on an edible stained glass rice paper which is beautifully presented. This dessert trio is definitely the showstopper of the menu and beats the cupcakes that used to be offered in the previous menu. Overall, this dessert vastly improves on the quality that used to be offered, and we greatly enjoyed it.

For kids, it’s finally ok to play with your food. Or in this case, paint it! The kids dessert is modified slightly from the adult menu with what was described to us as a cake pop replacing the chocolate truffle. That said, it’s still listed as “chocolate truffle” on the menu. As it was opening night, we expect that Disney is still playing with the menu a bit and we’ll be back to see how this dessert is prepared in the coming weeks.

Our Thoughts

So, is $55 per adult or two dining credits worth it? If you’re on the Disney Dining Plan, this isn’t really a good value for two credits when compared to other restaurants that demand the same amount of credits. If you’re coming out of pocket, you might find a bit more value here. $55 is really easy to spend at table service restaurants when you consider that you’re getting all three courses. A filet mignon, cheese board, and dessert trio at any restaurant on property would run you over $55, so there is an argument to be made for value.

Ultimately, you’re going to have to ask yourself if you’re going to get through all three courses. If the answer is yes, the new prix fixe menu at Be Our Guest Restaurant could be a decent option for you when visiting Magic Kingdom.