Napa Rose at Disney’s Grand Californian Hotel & Spa at Disneyland Resort now offers a new à la carte menu alongside its prix fixe menu in the main dining room. The fall 2026 selections span individual courses, tableside presentations and seasonal desserts.
Diners can build their own meal instead of choosing the prix fixe experience. The bar and lounge also has a separate à la carte menu, with walk-ins welcomed subject to availability.
Main dining room
First-course options include Diver Scallop with red grapes and Applewood Smoked Bacon Emulsion, an Autumn Pear & Goat Cheese Tart with tangerine and local honey, and Apple & Endive with white cheddar, pecan and Tangerine-Cider Vinaigrette.
Second-course choices include Olive Oil-Poached Red Snapper with potato confit and Golden Pepper Romesco. Truffle Potato Gnocchi comes with delicata squash and wild foraged mushrooms, while the Orvia Duck “Crisp Cannolo” pairs citrus-mascarpone with fig and apricot.
For an entrée, diners can choose Hazelnut-Crusted Kurobuta Pork Loin with quince and braised Belgian endive, or Sustainable Fish of the Day with charred cabbage, cashews, mint and pomegranate.
Creekstone Farms Filet Mignon comes with braised short rib and Root Vegetable Velouté. Other entrée choices include Oak-Roasted Poblano “Chili Relleno,” filled with mozzarella and served with lentils, and Saddle of Colorado Lamb with butternut squash and Medjool Date Mole.
The tableside selections are a 32-ounce Black Angus Prime Tomahawk Ribeye and Roasted Whole Mediterranean Sea Bream. The ribeye comes with chimichurri potatoes, caramelized onions and Mushroom-Bordelaise Sauce. The sea bream is served with green Thai curry.
Seasonal desserts
Apple Orchard combines brown butter croissant with cold-smoked vanilla ice cream. Heirloom Pumpkin features Fromage Blanc Crémeux and molasses crumble, while the Valrhona Chocolate Bar comes with hazelnut praline.
Heirloom Pumpkin and the Valrhona Chocolate Bar also appear on the bar and lounge dessert menu. The lounge has an additional option: Pecan Noir Caramelized Biscuit Praline with Guanaja Chocolate Ganache.
Bar and lounge
The bar and lounge’s distinct menu includes Berkel-Sliced Charcuterie with Cinco Jotas Jamón Ibérico, capocollo, duck pâté and Idiazabal fondue. Creek Stone “Prime” Beef Carpaccio is paired with warm cassava, pickled shallots and Aji Amarillo Viniagrette.
Hawaiian Ahi Tuna Tataki comes with avocado velvet, Cashew-Chili Crunch and Yuzu Ponzu. Baked Salt Spring Mussels feature Nduja Butter, breadcrumbs and finger lime, while Yukon Potato Royale combines scallop and lobster mousse with Citrus Crème Fraiche.
Laughing Tiger pairs Tamari-Glazed Prime Beef with a crispy shrimp fritter and green papaya salad. Burgundy Truffle Orvia Duck Melt comes with onion confit, Comté cheese and duck fat roasted potatoes.
Additional options include Ravioles du Dauphiné with fairytale pumpkin, pepitas, pomegranate and foraged mushrooms, plus Roasted Heirloom Half Chicken with Spanish Red Fresno Chili Mojo and blood orange. The lounge also offers the 32-ounce Tomahawk Ribeye with chimichurri roasted potatoes, caramelized onions and Mushroom-Bordelaise Sauce.
Signature cocktails, an expansive wine list and a whiskey library round out the bar and lounge offerings. For an impromptu visit, choose the lounge’s separate menu and keep walk-in availability in mind. All offerings are subject to change and availability.
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Source: Disney Parks Blog
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