EPCOT introduces new dishes at Coral Reef and Le Cellier

EPCOT's Coral Reef Restaurant and Le Cellier Steakhouse have introduced new menu items beginning this month, adding a range of new flavors to their offerings.

Coral Reef now serves dishes like Coconut Fried Shrimp, a Seafood Boil, and tropical-themed desserts and drinks, while Le Cellier has added options such as a 28 oz. Rib-eye Steak for two, Roasted Bone Marrow, and a unique Canadian Cove P.E.I. Mussels dish, among other savory and sweet treats.

Coral Reef Restaurant

Coral Reef, located in the Seas with Nemo & Friends Pavilion, provides guests with an underwater dining experience, complete with views of a vibrant coral reef and its aquatic inhabitants. New dishes include:

Coconut Fried Shrimp: A crispy, coconut-battered delight served with a tangy mango chutney.

Coconut Fried Shrimp

Grilled Chicken Wings: These are not your ordinary wings; they're glazed with a Jamaican-spiced rum sauce and topped with fresh green onions.

Grilled Chicken Wings

Seafood Boil: A hearty pot brimming with shrimp, mussels, clams, andouille sausage, sweet corn, and potatoes, perfect for seafood lovers.

Seafood Boil

Key West Sunset: A dessert to remember, featuring a Key lime tart topped with chantilly and fresh raspberries.

Key West Sunset

Pineapple Sunset: A refreshing non-alcoholic beverage mixing Minute Maid Orange Juice, ginger beer, and Sprite.

Pineapple Sunset

Le Cellier Steakhouse

Le Cellier Steakhouse, in the Canada Pavilion, is famed for its cozy cellar setting and a menu that highlights the hearty, comforting flavors of Canadian cuisine. New menu items include:

Butcher's Cut 28 oz. Rib-eye Steak for Two: A generous cut perfect for sharing, showcasing the rich flavors and tenderness steak lovers crave.

Butcher's Cut 28 oz. Rib-eye Steak for Two

Roasted Bone Marrow: A rich and decadent option that promises to add a luxurious touch to your meal.

Roasted Bone Marrow

Steakhouse Wedge Salad: A fresh twist on a classic, with tomatoes, bacon lardons, edamame, ranch dressing, blue cheese, and crispy onions.

Steakhouse Wedge Salad

Canadian Cove P.E.I. Mussels: Infused with a unique Vadouvan curry and served with yogurt, herb pistou, and crispy pommes frites.

Canadian Cove P.E.I. Mussels

Profiterole: Ending on a sweet note, this dessert features a craquelin shell filled with cheesecake, marionberry, and a touch of sorrel.

Profiterole