BradyBzLyn...Mo 2,023 Posted February 24, 2015 Report Share Posted February 24, 2015 Just in time for St. Patrick's Day, some new menu items are making an appearance at Raglan Road. And this reminds me I really want to get over there for brunch some weekend. From the Disney Parks Blog... New Tastes on Menu at Raglan Road Just in Time for St. Paddy’sposted on February 23rd, 2015 by Pam Brandon, Disney Parks Food Writer Hard to believe it’s been nearly 10 years since Raglan Road Irish Pub & Restaurant opened its doors at Downtown Disney, and the food just keeps getting better. Under the creative eye of Irish Master Chef Kevin Dundon, the kitchen with Chef Heberto Segura continues to shine a spotlight on the very best of Irish food and drink with a focus on seasonal ingredients. The spring menu debuts just in time for the Mighty St. Patrick’s Festival March 13-17 (for more info about live music, Irish dance, face painting and other activities, go to www.raglanroad.com). We got a taste of the new dishes and craft cocktails, starting with the Rollicking Raglan Weekend Brunch (10 a.m.-3 p.m. Saturdays and Sundays). Each brunch starts with a complimentary sip of Suave Smoothie, a new seasonal drink with fresh fruit and honey yogurt. Heartier is the Pork Hash Tagged, a generous plate of potato hash with bits of crispy braised pork belly topped with fried eggs and a dollop of shallot puree. Heartiest is Ellis Isle Steak ‘n Eggs, featuring a grilled New York strip steak, roast potatoes and poached eggs that are fried and battered for a whole new taste sensation. If you prefer light, go for the Smoked Salmon Potato Cakes with beautiful smoked salmon atop thin potato cakes (made with mashed potatoes) with crème fraiche and a drizzle of caper dill vinaigrette. A beautiful Irish farmhouse cheese platter rounds out the brunch additions. Three new items join the lunch and dinner menus. Cod Cornucopia stars perfectly pan-roasted cod with crispy skin atop warm potato salad and a drizzle of chorizo vinaigrette. (Fish is flown in three times a week from Boston, according to Chef Heberto.) Proud Pork is a generous grilled chop with traditional colcannon potato mash with cabbage, buttermilk and onion. The cider port jus took the chops over the top. The table favorite was the Double Joint, a cowboy cut rib-eye steak served with duck fat fries, roast veggies and a lightly dressed salad. Add béarnaise or red wine jus, both served on the side. New cocktails compete with popular Irish beers and whiskies, all made with cold-pressed organic juices for delightful sipping: grapefruit gin and tonic; Strawberry Fields with Prosecco and vodka (brunch only); Ginger Mojito; Smoking Margarita with tequila and Irish whiskey are just a few gems.GalleryNew Tastes on Menu at Raglan Road Just in Time for St. Paddy’sview all Raglan Road is a true slice of Ireland in a lovely setting with antique bars and Irish antiques, and live Irish music nightly. For reservations, call 407-938-0300. http://disneyparks.disney.go.com/blog/2015/02/new-tastes-on-menu-at-raglan-road-just-in-time-for-st-paddys/ Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted March 1, 2015 Author Report Share Posted March 1, 2015 A review from the Disney Food Blog...http://www.disneyfoodblog.com/2015/02/27/review-new-menu-items-and-lots-of-fresh-cocktails-debut-at-raglan-road-irish-pub-in-time-for-st-patricks-mighty-festival/ Some excerpts... We began our meal with an aperitif, an Irish Honey Cup. The refreshing drink combined Bushmills Irish Honey, Pimms, Fresh Lemon Sour, and Sprite for a little sparkle. The drink was garnished with Cucumber and Fresh Lemon. We began with Harry’s Beef Carpaccio, a combination of Seared Beef Tenderloin with a side of Greens and Tomato, simply dressed with Creamy Anchovy Vinaigrette. The dish is garnished with freshly shaved Parmesan… The Smoked Salmon on Potato Pancakes were a favorite of some of my companions, while I really enjoyed the Steak, which is served with a Battered Poached Egg! (On this plate, you see it with the hash, but when you order it, it will be served with the steak.) But that Hash deserves a moment, too. With Braised Pork Belly, Scallions and Potato, it’s a beautiful way to re-imagine a familiar favorite. Brunch Sampler Platter, Close Up of Battered Poached Egg The most interesting choice in this crop was the Smoking Margarita. If you’re looking for a traditional margarita, this one may surprise you a bit. Patron Silver is combined with Connemara Peated Irish Whiskey, which gives the drink a distinctly smokey flavor. That sense is carried through by the Smoked Paprika and Sugar Rim. Our Whiskey Sour, Smoking Margarita, and Blueberry Mint Lemonade As we sipped on these citrus-based cocktails, we enjoyed the next course — Cod Cornucopia. Fresh Cod is seared to yield a crisp skin, and is served on a bed of Warm Mustard Potato Salad with a garnish of Chorizo Vinaigrette. This was one of the highest rated dishes at the table, and I loved it, too. The Chorizo Vinaigrette was simply outstanding. And you guys know I’m not a fish eater, but I ate every single bite of this one. To begin, we sampled the Double Joint, a 28-ounce Bone-In Ribeye for two. It was added to the menu as a request from guests who love the idea of Host the Roast, but would prefer a smaller version of that family-style menu. Our other entree was the Proud Pork, a Bone-In Grilled Pork Chop, served with Cracklins. Each of the meats is served with homestyle sides. Fat Chips (which just means wider-cut french fries), roasted and fried Veggies, and a Salad of Greens come with the Ribeye, and Colcannon Potatoes accompany the Pork. Colcannon Potatoes, Roasted Vegetables, Fat Chips, Salad of Greens But the final offering was a great one — Champion Cheese, the Chef’s Featured Farmhouse Cheese Selection. The day we visited, it included three varieties. On the first plate, you’ll see Carrigaline Farmhouse, an Irish Smoked Cheese, and Brandonvale Vintage Cheddar Cheese. They were accompanied by Crisp Toast and Apricot Chutney. But the star of the cheese show was this gooey Cooleeney Farm Daru Irish Cheese. Served hot and bubbly, it was similar to Brie, and truly incredible. Had this been the first thing served, we may not have made it to the other courses. I could totally have made a meal out of this cheese! Quote Link to post Share on other sites
h2odivers...Ray 952 Posted March 1, 2015 Report Share Posted March 1, 2015 Ragland road is probably our favorite DTD restaurant and now we have even more reasons to eat there. Thanks for sharing Quote Link to post Share on other sites
BeckersDadJohn 44 Posted March 1, 2015 Report Share Posted March 1, 2015 Our favorite also. Love Heaven on Earth ribs for app. Can not beat Citrus Salmon salad for lunch on a warm FL day.Now more goodies to pick. Quote Link to post Share on other sites
DaveInTN 3,247 Posted March 1, 2015 Report Share Posted March 1, 2015 I WANT BREAD PUDDING NOW!!!!!!! BradyBzLyn...Mo 1 Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted March 1, 2015 Author Report Share Posted March 1, 2015 Ditto. And we really need to get down there for the weekend brunch sometime. I WANT BREAD PUDDING NOW!!!!!!! GET IN LINE!!! ...and will that be with or without the superspecial sock topping? Quote Link to post Share on other sites
GaDawgFan.....Kelly 799 Posted March 1, 2015 Report Share Posted March 1, 2015 Wow! I'm full from our late breakfast, but all that stuff looks awesome. Quote Link to post Share on other sites
Humphrey Bear…Rob 42 Posted March 1, 2015 Report Share Posted March 1, 2015 I just want a shepherds pie….on and a Scotch flight…or two Quote Link to post Share on other sites
DaveInTN 3,247 Posted March 1, 2015 Report Share Posted March 1, 2015 Ditto. And we really need to get down there for the weekend brunch sometime. GET IN LINE!!! ...and will that be with or without the superspecial sock topping? I prefer it without the sock, but will happily eat it either way. Quote Link to post Share on other sites
h2odivers...Ray 952 Posted March 1, 2015 Report Share Posted March 1, 2015 I haven't tried this recipe before but it comes from allears.com. It's suppose to be Ragland Roads Bread Pudding recipe. http://www.allears.net/din/recipes/rec-bbpd.htm Quote Link to post Share on other sites
BeckersDadJohn 44 Posted March 2, 2015 Report Share Posted March 2, 2015 I haven't tried this recipe before but it comes from allears.com. It's suppose to be Ragland Roads Bread Pudding recipe. http://www.allears.net/din/recipes/rec-bbpd.htmNot gonna click on that, No sireee. Quote Link to post Share on other sites
h2odivers...Ray 952 Posted March 2, 2015 Report Share Posted March 2, 2015 Not gonna click on that, No sireee.Don't be afraid! Come into the sweet side! Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted May 29, 2015 Author Report Share Posted May 29, 2015 From the Disney Food Blog... News (From Ireland)! Grass-Fed Irish Beef Coming Soon to Raglan Road May 25, 2015 By Brooke In the next couple of days, I’ll be bringing you more highlights from Disney Food Blog’s visit to Ireland with Chef Kevin Dundon from Raglan Road Irish Pub. Today, we’re taking a closer look at one of the food suppliers we’ve visited, which will very soon be supplying to Raglan Road in Orlando directly from Ireland! Grass Fed Beef at Raglan RoadI was very interested in our stop at Paddy Murphy’s to learn more about how grass fed cattle are raised for beef in Ireland. And while there, we were treated to some exciting news — grass fed Irish beef is coming to Raglan Road in the very near future! Paddy Murphy and Chef Kevin Dundon Discuss Grass Fed Beef with the Group Since grass fed beef is highly regarded as a more humane treatment for the animals, and is much healthier for beef consumers, this is pretty exciting news. But why now, you may ask? Well, up until very recently, there has been a ban on Irish beef coming into the United States. But when the ban was lifted earlier this year, it paved the way for Chef Dundon to do something he’s wanted to do for quite a while — showcase Irish beef at Raglan Road in Disney Springs. Raglan Road is Bringing Irish Grass Fed Beef to Its Menu (Photo © Raglan Road) In recent years, there has been a huge movement by many people to leave behind the more popular grain fed beef for grass fed varieties. The reasons for this are fairly simple: grass fed beef is higher in nutrients than grain fed beef. Cows have historically grazed for their diet, which consisted of grass and grass-like plants as well as shrubs. Introducing grain into a cow’s diet does quite a lot to fatten the animal and promote nicely marbled meat, but it wreaks havoc on the nutritional profile, since animals are what they eat. Currently, Irish raised grass fed beef is running as a menu special at Raglan Road as supply ramps up. But look for it to be a regular addition to the menu very soon. http://www.disneyfoodblog.com/2015/05/25/news-from-ireland-grass-fed-irish-beef-coming-soon-to-raglan-road/ Quote Link to post Share on other sites
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