Hop into Spring with Specialty Food Offerings at Disneyland Resort

I’m hoppy to let you know our Disneyland Resort culinary team has been working on some Easter offerings that are sure to put a “spring” in your step!

Special menu items will be available throughout Disneyland park. At Plaza Inn, look for a pan-seared salmon served with a Chardonnay dill cream sauce, rice pilaf and seasonal vegetables on April 5. Rancho del Zocalo Restaurante will feature three street-style tacos with beef, chicken and carnitas on soft corn tortillas garnished with cilantro and onion, topped with salsa verde. At Bengal BBQ, look for a Linguica (smoke-cured pork sausage) and pineapple skewer.

To me, Easter isn’t complete without dessert! Look for a cupcake at Jolly Holiday Bakery Café in Disneyland park, and Pacific Wharf Café and Fiddler, Fifer & Practical Café in Disney California Adventure park. This sweet treat featuring lemon cake with Mandarin orange frosting, chocolate flowers, carrot and a white chocolate bunny and chocolate curls. Stage Door Café will also be featuring a new specialty funnel cake, Cookies and Cream.

One of my favorite Easter traditions is decorating eggs, and at the Springtime Roundup you can decorate your own Easter-themed cookies with our cookie decorating kit. If you get hungry while you’re at the Springtime Roundup, you can pick up one of these tasty snacks: juicy strawberries with chocolate dip, Mickey-shaped pretzels, strawberry twists, cotton candy and hot dogs.

A traditional Easter brunch buffet — with characters — will also be offered at Storytellers Café, Disney’s PCH Grill, and Goofy’s Kitchen on April 5. Be sure to check out chef demonstrations decorating Easter-themed sugar cookie and cupcakes, taking place in the lobby of Disney’s Grand Californian Hotel & Spa.

For reservations, visit Disneyland.com/dine or call 714-781-DINE.

These specialty food offerings will only be available for a limited time, so hop to it!

Hop into Spring with Specialty Food Offerings at Disneyland Resort by Rachel Brent: Originally posted on the Disney Parks Blog