Royal Court is part of the rotational dining schedule aboard the Disney Fantasy. Highlighting the Disney Princesses, wall murals and other royal touches (glass slippers!) create a regal setting.

The delicious cuisine is French-inspired!

Specialty Drinks

Double Crowned: Crown Royal, Chambord, Cointreau, Cranberry Juice, Freshly Squeezed Lime Juice

Impérial Illusion: Absolut Mandarin, Apple Pucker, Blue Curaçao liquor, Pineapple Juice

Princess Delight: (Non-Alcoholic) Passion Fruit Juice, Mango Purée

Appetizers

Pomegranate Glazed Duck Breast: With Gewürztraminer Gelée and Pomegranate Glaze

Iced Lobster and Jumbo Shrimp: White and Green Asparagus, Micro Greens, and Lemon-Dill dressing with Horseradish Cream

Escargots Gratinés: Herb-marinated Snails with finely chopped Mushrooms, topped with Garlic Butter and Breadstick

Double Baked Spinach and Cheese Soufflé: Coated with a Three-Cheese Cream

Soups and Salads

Belle’s French Onion Soup: With Gruyère Cheese Crouton

The Comtesse Du Barry’s Soup: Rich, velvety Cauliflower Cream, topped with Salmon Caviar Croutons

Avocado-Citrus Salad: With Iceberg and Radicchio Leaves and an Orange Vinaigrette

Royal Market Green Salad: Cherry Tomato, Cucumbers, Peppered Goat Cheese, and a Raspberry Vinaigrette

Bread Service

Warm Herb Brioche with an Olive Spread

Main Courses

Aged Angus Grilled Beef Tenderloin topped with Garlic Shrimp: Sautéed Snow Peas and Marquis Potatoes with a Cognac Reduction

Oven-Baked Salmon Royal: Crowned with King Smoked Salmon and Horseradish Crust accompanied by sautéed Swiss Chard, truffle-infused Cauliflower Purée, and White Wine Beurre Blanc

Baked Farm-Raised Chicken Breast: Filled with Escarole, Raisins, and Pine Nuts on Wild rice with a Red Wine Reduction

Roasted Wild Boar Tenderloin: Sweet Carrot and Onion Potato Cake with a Red Currant Reduction

Double Cut Rack of Lamb with a Dijon Crust: With fine Green Beans, Gratin Potatoes and Rosemary Jus

Grilled All Natural Chicken Breast Salad: Romaine Lettuce, Herbed Croutons, Cherry Tomatoes, and a Creamy Parmesan Dressing

Pan seared Tofu, Roasted Zucchini, Eggplant and Red Peppers: (Vegetarian) On Israeli Couscous with a Lime-Cilantro Drop

Wild Mushroom filled Pasta in a Vegetable Broth (Vegetarian): Topped with Watercress, shaved Parmesan Cheese, and a Paprika Oil Drizzle

Dessert

Sweet Temptations: A trio of Peanut Butter Mousse, Mango Cheesecake, and Tahitian Vanilla Crème Brûlée

Grand Marnier Soufflé: Infused with fresh Orange Zest and served with Crème Anglaise

Peanut Butter Mousse: Dark Chocolate infused Peanut Butter, Chiffon Cake and Whipped Cream

Tahitian Vanilla Crème Brûlée: With Almond Biscotti

Strawberry Short Cake Sundae: Strawberries, Vanilla Ice Cream, Whipped Cream, and Angel Food Cake

No Sugar Added Dessert,

Chocolate Ganache: Served with Breton Sablé and Mango Coulis

Mango Cheesecake: With Whipped Cream and Fruits

Assorted Sugar-free Ice Cream

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