New menu items are coming to Ale & Compass Restaurant at Disney’s Yacht Club Resort. The refreshed lineup takes effect July 22nd and covers breakfast, lunch, dinner, and dessert. Dishes range from a crab cake eggs benedict to a plant-based peanut butter marshmallow cup.
New Ale & Compass Menu Items Debut July 22nd
IN THIS ARTICLE:
- New breakfast, lunch, and dinner dishes arrive July 22nd
- A New England seafood pot pie joins the dinner menu
- A plant-based dessert option is included in the new lineup
Disney has announced new menu items for Ale & Compass Restaurant. The new items arrive July 22nd. Several dishes are joining the lineup across breakfast, lunch, dinner, and dessert. Pricing has not been released yet, but we do have a look at the new dishes.
Breakfast Additions
A new breakfast stuffed French toast is joining the morning menu. It’s made with French vanilla stuffing and a seasonal compote. Dark chocolate waffles are also joining the lineup, served with dried cherry compote, espresso mascarpone cream, and chocolate shavings.
A crab cake eggs benedict rounds out the new breakfast offerings. Poached eggs and pan-seared crab cakes come together with hollandaise sauce in the dish. It gives the morning menu a heartier, seafood-forward option alongside the sweeter additions.
Lunch and Dinner Dishes
The new lunch and dinner menu leans into the restaurant’s coastal identity. A blue crab bisque, finished with chili oil and a sherry reduction, is loaded with jumbo lump crab. It will be available for both lunch and dinner. Steak frites also joins the lunch menu, featuring a grilled 12-ounce New York steak, shoestring fries, and an au poivre sauce.
A Maryland-style crab cake, served with corn puree, tomato succotash, roasted baby red potatoes, and a spicy aioli, will be available at both lunch and dinner. Dinner also brings a New England seafood pot pie. The dish combines shrimp, scallops, jumbo lump crab, and fish with baby vegetables in a brandy cream sauce, topped with a flaky crust.
Dessert Lineup
Dessert gets three new additions as part of the refreshed menu. A banana creme brulee combines a bruleed banana with banana cream, puff pastry, and raspberry sauce. Vanilla chiffon cake, vanilla bean mousse, and chocolate glacage make up a new Boston cream pie, finished with a raspberry sauce.
Guests with dietary restrictions get a dedicated sweet option too. A new plant-based peanut butter marshmallow cup rounds out the dessert lineup, made with plant-based peanut butter mousse, potato meringue, and a chocolate shell.
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