Breakfast
Buffet included:
Bacon
Scrambled eggs with mushrooms
Potatoes with onions and red/green peppers
Cheese and spinach mini-quiches
Steak medallions
caviar
fresh-caught salmon lox
Imported Mickey-shaped Belgian waffles
Cereal selection
Fresh fruits
Cheese selection
Bread selection
Lunch Menu - Prix Fixe $49.75
Beverages Sold Separately. Note - This is the only location within Disneyland that serves alcoholic beverages.
Starter
Buffet included:
Salad station
Cold cuts Assortments
Pickled Assortments
Shrimps
Crab claws
Lobster Tails
Fresh Fruits Assortments
Grilled Vegetable Assortments
Pate Assortments
Cheese Assortments
Autumn - Entree (10/07)
Kurobuta Pork Chop, Braised Greens, Blackberry - Barbeque Sauce
New York Strip Loin, Oven Roasted Potato, Forest Mushroom Ragout
Alaskan Halibut, Meyer Lemon Fettuccini, Lobster Thermidor
Braised Lamb Osso Bucco, Celery Root Puree, Rustic Vegetables
Lumache Fresh Pasta Three By Three
Summer - Entree (06/05)
New York Strip Loin, Oven Roasted Potato, Forest Mushroom Ragout
Kurobuta Pork, Braised Greens, Sage Blackberry-Barbecue Sauce
Alaskan Halibut, Buckwheat Fettuccini, Lobster Thermidor
Lamb Osso Bucco, Smoked Chanterelle, Lingonberry Bread Pudding
Cheese Tortellini Three By Three
Spring - Entree (04/04)
English Mustard Basted Petit Filet, Wild Ramp Jus
Lamb Top Sirloin, Chanterelle Mushroom Ragout
Contessa Shrimp Scampi, baby Argula, Capellini
Pancetta Wrapped Poussin, Calvados, Celery Root Puree
Lumache Fresh Past Three by Three
Desserts
Buffet included:
Strawberry Rhubarb Shortcake
Valrhona Chocolate Pots de Creme & Raspberry Coulis
Lemon Merigue "Pie"
Mini-Valrhona Chocolate Truffle Pound Cake
The Black Pearl Valrhona Chocolate Velvet Cake
Decadent Macaroon
Moist Almond Cake, Roasted Bananas and Pabana Mousse
Club 33 New York Style Cheesecake
Cherries Jubilee Sauce
Espresso Sauce
Dinner Menu (January 2008) Club 33 maintains a minimum food charge of $66.00 dollars per person
Vintner - Prix Fixe five course meal - $75.00 (Wine Pairing additional $35.00)
First Course
Romaine Lettuce, Olive Tapenade, Roasted Garlic Dressing
Chenin Blanc/Viognier, Pine Ridge Winery, Rutherford
Second Course
Skillet Seared Tiger Prawn, White Vegetable Puree
Albarino, Condes De Albarei, Rias Baixas
Third Course
New York Strip Loin, Sauteed Spinach, Aromatic Hollandaise
Pinot Noir, Erath, Oregon
Fourth Course
Regional Artisan Cheese
Syrah Lanfond Vineyards, Santa Rita Hills 2005
Fifth Course
White Chocolate Pistachio Mousse, Oatmeal Raisin Cookie
Noble Blend, Lilypilly, Leeton Australia 2006
Appetizer
Butternut Squash Bisque, Spiced Pepitas - $9.00
Day Boat Sea Scallop, Nightly Preparation - $16.00
Baltimore Jumbo Lump Crab Cake, Spinach Buerre Blanc - $18.00
Local Field Green Salad, Vermont Maple Pecan, Tarragon Vinaigrette - $8.00
Warm Duck Profiteroles, Green Apple Compote, Nueske Bacon - $14.00
Red Cherry Tomato-Gruyere Fondue, Caraway Madeleine - $25.00
Tasting of California Caviar - $28.00
Entree
Braised Prime Short Rib, Horseradish Froth - $38.00
Alaskan Halibut, Sweet Potato Cutlet, Curried Cauliflower - $36.00
Pan Roast Chicken, Pumpkin Sage Risotto, Steamed Broccoli Rabe - $35.00
Pacific Grouper, Manila Clam Fettuccini, Spicy Saffron Veloute - $34.00
Veal Osso Bucco, Shitake Mushroom Bread Pudding, Tangerine Glaze - $40.00
Filet of Chateaubriand, Vintage Port Demi, Potato Leek Puree - $42.00
Wild Rice Pilaf Salsify Terrine, Caramelized Parsnip, Red Beet Reduction - $32.00
Muscovy Duck Leg Confit, Bavarian Cabbage, Maui Onion Jus - $37.00
New Zealand King Salmon, Pulugra Poached Pea Shoots, Vegetable Galette - $35.00
Herb Crusted Rack of Lamb, Celery Root Fennel Gratin - $38.00
Regional Artisan Cheese - $14.00
** Menu and Prices are Subject to Change Without Notice **
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