We’ve tried a LOT of food over at EPCOT’s Flower and Garden Festival, but we’re not done yet!
One booth — Farmers Feast — actually has a rotating seasonal menu again this year. We already tried out the Early Bloom Menu, but now, it’s time to taste the NEW menu over here, so let’s check it out!
We previously tried a Chilled Potato and Leek Soup, a Char-grilled Bison Rib-eye, and a Goat Cheese Creamsicle Pop at this booth, so we’re excited to see what other items are on the new menu!
The Springtime Menu this year features things like the new Grilled Vegetable Bruschetta and the returning Strawberry Rhubarb Upside-down Cake.
Note that the beverage menu remains the same throughout the festival, so you can check out our review of the drinks right here. Now, let’s eat some food!
We started out with the new Grilled Vegetable Bruschetta, which has marinated peppers, zucchini, squash, artichokes, goat cheese, and balsamic glaze on grilled ciabatta bread. This dish is $5. Okay, first, we’re going to need Disney to give us this recipe because this is a new favorite from the festival! It’s so fresh, bright, and SO very spring. We also love that hint of zing that the balsamic adds, along with the creaminess of the goat cheese.
This bruschetta doesn’t have a lot of seasoning because the grilled veggies, which have a nice char on them, provide all the flavor here. We also liked that the vegetables are chilled because, y’all, it gets hot in Florida. The bread is good and crusty on the outside, but soft in the middle. Yes, this CAN get messy, but if you don’t end up wearing at least a little of your food, are you really enjoying it?
Next up is the Herb-crusted Spring Lamb with marble potatoes, spring vegetables, and red wine butter sauce for $7.75. This item was also on the menu last year. The one word we would use to describe this lamb is “savory.”
It’s cooked medium-rare, so it’s very tender (we only wish we got MORE of it). We also wish the herb-crusting was actually on the meat.
The red wine sauce perfectly compliments the meat, as well as the potatoes. The seasoned vegetables are a Mushroom Medley, which offers a hearty and earthy flavor. But we will say this — we still prefer the Bison Rib-Eye that was here previously.
Finally, we have the returning Strawberry Rhubarb Upside-down Cake with crème fraîche whipped cream for $4.75. This was a hit again for us this year. The strawberry and rhubarb topping tastes very fresh and not too sweet, but just sweet enough to balance out the little bit of tartness you get with each bite of fruit.
The cake is nearly perfect — just a nice simple moist cake. We also liked the slight crunch on the bottom of it. The flavor here we got the most was vanilla, which balances with the fruit on top.
However, we felt the crème fraîche wasn’t really needed — it tastes good and all, but the flavors were already well-balanced without it.
Okay, so we’re going to say this again — do NOT skip this booth. We’ve loved it time and time again and this updated menu is delicious. We’re looking forward to trying the next one!
After the Springtime Menu is gone, you can try the Summer Solstice Menu from May 22nd through July 4th. We will, of course, be back to check that one out and bring you a full review! The EPCOT Flower and Garden Festival is running until July 4th this year, so you have plenty of time to check out all of the food booths. Stay tuned to DFB for more Disney World food news and updates.