Be Our Guest Restaurant at Magic Kingdom

Be Our Guest Restaurant at Magic Kingdom

The Be Our Guest Restaurant in the new Fantasyland is the nicest restaurant at the Magic Kingdom. The food is delicious. The Beast presides over your dining experience (it is his castle, after all!), walking among the guests. We went with our visiting aunts and had a great time! 🙂

Outside the restaurant.  We had early seating reservations for 4pm.

Outside the restaurant. We had early seating reservations for 4pm.

Had the place to ourselves and could anywhere!

Had the place to ourselves and could sit anywhere!

The Beast entertaining the dining guests.

The Beast entertaining the dining guests.

Bell & The Beast

Belle & The Beast

Dessert cart.  Try the 'Grey Stuff', it's delicious!!  (Chocolate cream moouse!)

Dessert cart. Try the ‘Grey Stuff’, it’s delicious!! (Chocolate cream mousse!)

The castle features a full table service restaurant at night. Cuisine is French-inspired. Three dining rooms are located within the castle, including the ballroom where Belle and the Beast danced, the West Wing where the rose is kept, and a gallery with paintings and a 7′ wooden music box depicting Belle and Beast.

The restaurant features medieval windows reaching the ceiling, and murals depicting the Enchanted Rose and characters from the film, including Belle, the Beast, Mrs. Potts, Chip, Lumière, and Cogsworth.

Dinner Menu

Assorted Cured Meats and Sausages
served with Cornichons, Pickled Onions, and Toasted Baguette 16.49
French Onion Soup topped with a Crouton and Gruyère Cheese 7.49
Mussels Provençal with White Wine, Tomato, Garlic, Onion, Basil, and Butter 12.99
Potato Leek Soup 6.49
Garden Salad with Champagne Vinaigrette 5.49
Seasonal Salad Trio Three individual bowls of: Roasted Beet, Gold Raisin, Orange Salad and Green Bean, Tomato, Roasted Shallot Salad and Watermelon, Radish, and Mint Salad 7.49

Thyme-scented Pork Rack Chop with Au Gratin Macaroni, Seasonal Vegetables, and Red Wine Jus 23.99
Chicken Breast Provençal Pan-seared and simmered in a rustic blend of Heirloom Tomatoes, Olives, White Wine, and fresh Herbs with Seasonal Vegetables and Roasted Fingerling Potatoes 22.99
Pan-seared Salmon on Leek Fondue served with Creamy Saffron-crushed Potatoes 23.99
Grilled Strip Steak with Garlic-Herb Butter and Pommes Frites 32.99
Sautéed Shrimp and Scallops with Seasonal Vegetables and Mushrooms served in Puff Pastry with a Creamy Lobster Sauce 25.99
Layered Ratatouille Oven-baked Zucchini, Eggplant, Mushrooms, Tomatoes, and Caramelized Onions sliced and layered on Quinoa served with a Bell Pepper Sauce 17.49
Braised Pork Eight Hour Slow-cooked Pork with Mushrooms, Onions, Carrots and Bacon served with Mashed Potatoes and Green Beans Jardiniere 22.99
Herb-crusted Lamb Rack with a Stone-ground Mustard Demi-glace serve with Buttered Celery Root and Seasonal Vegetables 28.49

Strawberry Cream Cheese Cupcake 4.19
Triple Chocolate Cupcake 4.19
Lemon Meringue Cupcake 4.19
The “Grey Stuff” 4.19
Chocolate Cream Puff 4.19
Tropical Fruit Cream Puff 4.19
Lemon-Raspberry Cream Puff filled with Lemon Custard 3.99

So pretty!

So pretty!

Decorated for Christmas!

Decorated for Christmas!

Caroline's dinner...YUM!

Caroline’s dinner…YUM!

The Grey Stuff dessert!

The ‘Grey Stuff’ dessert!

Strawberry Shortcake for dessert.

Strawberry Shortcake for dessert.

We worked at WDW for a year in the Disney College Program (Fall 2013/Spring 2014) and have written a book about what it’s like to be a cast member working for Disney.
We included advice on how to successfully get into the DCP program, including some of the actual phone interview questions, how to have a successful internship, and how not self-term before your program ends. Our book is filled with lots of behind-the-scene stories of the magic of Disney.
Available now at in paperback and Kindle formats. Published by Theme Park Press.

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