Disneyland Resort | New Orleans Square
Club 33 Menu
Envisioned by Walt Disney, who drew inspiration from the executive lounges at the 1964 New York World’s Fair, Club 33 opened in 1967 and has since held a place of mystery and legend among Disneyland park guests. Club 33 is the only Restaurant within Disney that offers alcoholic beverages.
Restaurant Info: American, Healthy Selections, Vegetarian, Lunch/Dinner, $$$$$ – More than $60 per person
**Note**
Club 33 Menu changes often to cater to their exclusive club members. Following is a sample from visits but current menu is likely to be different
Club 33 Menu – Lunch
Menu Date: 01/2018
Entrée
Colorado Rack of Lamb Chops
Rendered Bacon Potato Hash, Braised Red Cabbage, Thyme-infused Lamb Stock
Filet of Pan-roasted Châteaubriand
8 oz. center cut of the Filet Mignon, Aromatic Parsnip Puree, Chipotle-Salted Hollandaise
Fresh Pasta Three by Three
Butternut Squash Ravioli, Duck Confit Campanelle, Spaghetti and Meatball Marinara
King Crab Stuffed Maine Lobster Tail
Crisp Coppa Ham, Lemon Verbena Fettuccini, Shaved Saffron Fennel, Fortified Oxtail Broth
Seared and Baked Free Range Chicken Breast
Truffled Macaroni & Cheese, Turned Sauté of Vegetables, Cinderella Pumpkin Beurre Blanc
Steelhead Scottish King Salmon
Pesto Gnocchi, Young Kale Sponge Cake, Eggplant Baba Ghanoush, Celery Root Veloute
Dessert
Butternut Squash Cheesecake
with Vanilla Bean-poached Quince and Praline Sauce
Crème Brûlée
Duo Maple and Vanilla Bean with assortment of Seasonal Cookies
Dark Chocolate Soft Cake
with Pumpkin Ice Cream and White Chocolate Sabayon with Orange Marmalade
Hazelnut Chocolate S’mores
with Roasted Hazelnut Marshmallows and Vanilla Brittle Ice Cream and Red Wine Reduction
Pear Crisp on a Sesame Seed Cylinder
with Almond Cake, Cranberry Crème Fraîche Ice Cream and Cranberry and Spiced Pear Sauce
Warm Apple Crepes
with Jack Daniel’s Honey Ice Cream, Cinnamon, and Dulce de Leche
Appetizer (06/13)
Artisan Osetra Caviar – $50
Cranberry Short Bread Muscovy Duck “Pot Pie” – $27
Sustainable Day Boat Alaskan Scallop – $25
Entree
Colorado Rack of Lamb Chops – $48
Filet of Pan-Roasted Chateaubriand – $53
Grilled Prime Hanger Steak – $45
King Crab Stuffed maine Lobster Tail – $46
Layered Ratatouille Casserole – $39
Seared and Baked Chicken Breast – $44
Steelhead Scottish King Salmon – $44
Desserts
Butternut Squash Cheesecake
Creme Brulee
Dark Chocolate Soft Cake
Hazelnut Chocolate S’mores
Pear Crisp on a Sesame Seed Cylinder
Regional Cheese Tasting
Warm Apple Crepes
Regional Artisan Cheese – $17.00
Vintner – Prix Fixe five course meal – (07/12) – $90.00, Wine Pairing additional $50.00
Sonoma Duck Breast, Pancetta Panna Cotta, Curried Apricot, Salsify Mignonette
Oregon Oyster, Cornmeal Tuile, Enoki Mushroom Brioche, Lobster Bisque
Grilled Braised Short Rib, Smoked Sweet Potato, Green Olive Puree, Rutabaga Confetti
Regional Artisan Cheese Tasting
Pear Almond Cake, Sesame Seed Cylinder, Cranberry Crème Fraîche Ice Cream
Summer – Lunch Entree (06/13)
Colorado Rack of Lamb Chops
Filet of Pan-roasted Chateaubriand
Fresh Pasta Three by Three
King Crab Stuffed maine Lobster Tail
Seared and Baked Free Range Chicken Breast
Steelhead Scottish King Salmon
Desserts
Buffet may included:
Butternut Squash Cheesecake
Creme Brulee
Dark Chocolate Soft Cake
Hazelnut Chocolate S’mores
Pear Crisp on a Sesame Seed Cylinder
Warm Apple Crepes
Summer – Entree (07/12)
Farm Raised Blackened Texas Redfish
Pan Seared Chateaubriand, Yukon Potato Puree, Cabernet Demi-Glace
Certified Organic Free Range Chicken, Truffled Macaroni & Cheese
Columbia River King Salmon, Tropical Forbidden Black Rice
Grilled Lamb Top Sirloin, Moroccan Spiced Heirloom Bean Ragout
Fresh Pasta Three by Three
Desserts
Buffet may 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
Spring – Entree (03/11)
New Zealand Grouper, Senate Bean Ragout, Hickory Tomato
Pan Seared Chateaubriand, Parsnip Potato Puree, Cabernet Demi-Glace
Certified Organic Free Range Chicken, Truffled Macaroni & Cheese
Farmed King Salmon, Kohlrabi Risotto, Buttered Rutabaga
Colorado Lamb Chops, Creamy Corn Polenta, Gorgonzola Reduction
Campanelle Pasta Three by Three
Summer – Entree (08/10)
New York Strip Steak, Rainer Cherry Brioche
Citrus Marinated Duck Breast, Pear Croquette, Bell Pepper Gazpacho
Line Caught Massachusetts Cod, Stone Fruit Chutney, Pancetta Bacon
Pacific King Salmon, Carrot Mango Jus, French Stewed Lentil
Filet of Chateaubriand, Aromatic Shallot Sabayon
Summer Vegetable Terrine, Fingerling Potato, Cypress Grove Chevre
Certified Organic Free Range Chicken, Muscat Apricot Glaze
Colorado Rack of Lamb, Heirloom Tomato Salad
Spring – Entree (02/09)
Prime Flat Iron Steak, Truffled Potato Puree, Merlot Demi Glace
Pan Roasted Chicken, Mac & Cheese Croquette, Pickled Sweet Carrot
Norwegian Salmon, Portobello Mushroom, Tarragon Buerre Blanc
Colorado Lamb Chop, Cherry Port Reduction, Apricot Couscous
Fresh Pasta Three By Three
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 Pasta Three by Three
Club 33 Menu – Dinner
Menu Date: 01/2018
Appetizer
Artisan Osetra Caviar
Crème Fraîche Gelée, Wakame with Salmon Roe, Graham Sand, Squid Ink Dressing
Cranberry Short Bread Muscovy Duck “Pot Pie”
Stewed Root Vegetable, Vermont White Cheddar, Purslane Sabayon, Duck Confit Snow
Sustainable Day Boat Alaskan Scallop
Truffled Goat Cheese, Cauliflower Cappuccino, Hazelnut Froth, Crispy Ravioli Sheet
Soup
Trio of Heirloom Lentil Soup
Squab Breast of Pot Sticker, Chicken Skin Crackling, Pulled Birch Syrup
Salad
Little Gem Lettuce Salad
Marinated Golden Beet, Candied Pecan, Butternut Squash Emulsion, Granny Smith Vinaigrette
Entrée
Colorado Rack of Lamb Chops
Rendered Bacon Potato Hash, Braised Red Cabbage, Thyme-infused Lamb Stock
Filet of Pan-roasted Châteaubriand
Eggplant Mushroom Strudel, Fava Bean Succotash, Wild Ramp-infused Potato Purée
Grilled Prime Hanger Steak
Mushroom Ragoût, Rutabaga Puree Polenta, Micro Carrots, Rio Sweet Onion Rings
King Crab Stuffed Maine Lobster Tail
Crisp Coppa Ham, Lemon Verbena Fettuccini, Shaved Saffron Fennel, Fortified Oxtail Broth
Layered Ratatouille Casserole
Globe Artichoke Heart, Fontina Cheese-Carrot Galette, Smashed Fingerling Potato, Baby Spinach
Seared and Baked Chicken Breast
Veal Ballotine Risotto, Turned Sauté of Vegetables, Cinderella Pumpkin Beurre Blanc
Steelhead Scottish King Salmon
Pesto Gnocchi, Young Kale Sponge Cake, Eggplant Baba Ghanoush, Celery Root Veloute
Dessert
Butternut Squash Cheesecake
with Vanilla Bean-poached Quince and Praline Sauce
Crème Brûlée
Duo Maple and Vanilla Bean with assortment of Seasonal Cookies
Dark Chocolate Soft Cake
with Pumpkin Ice Cream and White Chocolate Sabayon with Orange Marmalade
Hazelnut Chocolate S’mores
with Roasted Hazelnut Marshmallows and Vanilla Brittle Ice Cream and Red Wine Reduction
Pear Crisp on a Sesame Seed Cylinder
with Almond Cake, Cranberry Crème Fraîche Ice Cream and Cranberry and Spiced Pear Sauce
Regional Cheese Tasting
Chef’s selection of Cow, Sheep, and Goat Milk Cheeses, Blood Orange Three Ways
Warm Apple Crepes
with Jack Daniel’s Honey Ice Cream, Cinnamon, and Dulce de Leche
Club 33 Vintner
Appetizer
First Course
Sonoma Duck Breast, Pancetta Panna Cotta, Curried Apricot, Salsify Mignonette
Second Course
Oregon Oyster, Cornmeal Tuile, Enoki Mushroom Brioche, Lobster Bisque
Entrée
Third Course
Braised Short Rib, Smoked Sweet Potato, Green Olive Puree, Rutabaga Confetti
Fourth Course
Regional Artisan Cheese Tasting
Dessert
Fifth Course
Pear Almond Cake, Sesame Seed Cylinder, Cranberry Crème Fraîche Ice Cream
** Club 33 Menu and Prices are Subject to Change Without Notice **