The menus for 2017 Epcot International Flower & Garden Festival are here

They’re still busy making deconstructed Reuben sandwiches and Pop T’arts at Epcot this week, but soon it will be time to bust the new menus — for the 24th Flower & Garden Festival, which runs March 1-May 29.

Today we got our first peek at the full menu for the festival, which will include two new Outdoor Kitchens this year — the Berry Basket, dedicated to all things berry-related, and Northern Bloom, a tribute to Canada.

That brings the number of outdoor kitchens this year to 15, and we have their menus below. In addition to the dishes listed, each kitchen offers alcoholic and non-alcoholic beverages.

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THE BERRY BASKET (new) 

• Lamb Chop with Quinoa Salad and Blackberry Gastrique 
• Field Greens with Fresh Strawberries, Blue Cheese, Strawberry Vinaigrette and Spiced Pecans (vegetarian) 
• Warm Wild Berry Buckle with Pepper Berry Sorbet (vegetarian) (pictured) 

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NORTHERN BLOOM (new) 

• Seared Scallops with French Green Beans, Butter Potatoes, Brown Butter Vinaigrette and Apple-wood Smoked Bacon (gluten-friendly) (pictured) 
• Beef Tenderloin Tips, Mushroom Bordelaise Sauce, Whipped Potatoes with Garden Vegetables 
• Nanaimo Bar Trifle 

PINEAPPLE PROMENADE

• Spicy Hot Dog with Pineapple Chutney and Plantain Chips
• Pineapple Soft-Serve (vegetarian) 

FLEUR DE LYS

• Tarte à l’Onion Alsacienne: Alsatian Onion Tart with Sautéed Onions, Fresh Thyme and Rosemary on a Flaky Puff Pastry Crust (vegetarian)
• Poulet aux Écrevisses, Riz Pilaf: Baked Chicken with Crawfish served with Rice Pilaf
• Macaron Chocolat Framboise: Large Raspberry Macaron with Chocolate Fudge and Raspberry Jam (gluten-friendly)

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BAUERNMARKT: FARMER’S MARKET

• Potato Pancakes with House Made Apple Sauce (vegetarian)
• Potato Pancake with Caramelized Ham, Onions and Herb Sour Cream 
• Currywurst with Paprika Chips (gluten free) 
• Roasted Bratwurst with Curry Ketchup and Paprika-spiced Chips
• Warm Cheese Strudel with Mixed Berries

TASTE OF MARRAKESH

• Merguez “Hot Dog” Sausage: Spicy Beef and Lamb with Sautéed Onions and Green Peppers
• Home-Made Falafel with Pickled Beet and Turnip, Tomato Salad and Tahini Sauce 
• Baklava (vegan) 

HANAMI

• Frushi: Fresh Pineapple, Strawberry and Melon rolled with Raspberry Coconut Rice, sprinkled with Toasted Coconut and Whipped Cream on the side (vegan)
• Ahi Tuna Poke Sesame Ginger 
• Beef Teriyaki Udon: Thin-sliced Beef, Onions and Noodles tossed on the grill with Soy and Ginger

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THE SMOKEHOUSE: Barbecue and Brews

• Pulled Pig Slider with Coleslaw 
• Smoked Pork Ribs with Black Bean and Corn Salad (gluten free) 
• Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños 
• Warm Chocolate Cake with Bourbon-Salted Caramel Sauce and Spiced Pecans (vegetarian) 

PRIMAVERA KITCHEN

• Antipasto Misto: Cerignola Olives, Sweet Soppressata and Salami, Ovolini, Mozzarella, Sweet Roasted Peppers, Ciabatta Bread 
• Meatball Parmigiana: Hand-made Beef and Veal Meatballs, Tomato Sauce, Mozzarella, Parmigiana, Fresh Basil 
• Strawberry Tiramisu: Ladyfingers, Mascarpone Cream and Marinated Strawberries topped with Strawberry Sauce 

FLORIDA FRESH

• Carne Asada with Black Bean Cake and Cilantro Lime Sour Cream 
• Shrimp and Stone-ground Grits with Andouille Sausage, Sweet Corn, Tomatoes and Cilantro (gluten free)
• Florida Larder Board: Orlando-made Ricotta Cheese, Cahaba Farms Micro Onions, Extra Virgin Olive Oil and Balsamic, Country Pâté and House-made Pickles 
• Key Lime Tart with Toasted Meringue 

LOTUS HOUSE

• Spicy Chicken Lettuce Wrap 
• Beijing-Style Candied Strawberries (vegetarian)
• Vegetable Spring Rolls (vegetarian)

JARDIN DE FIESTAS

• Chile Relleno de Picadillo: Battered Poblano Pepper filled with Ground Beef covered with Tomato Sauce and garnished with Queso Fresco and Toasted Almonds
• Brocheta de Pollo con Salsa Morita: Grilled Chicken with Red and Green Bell Pepper served with Salsa Chile Morita and garnished with Micro-cilantro and Edible Flowers)
• Tres Leches: Vanilla Sponge Cake, Cajeta, Condensed Milk and Evaporated Milk and garnished with Orange Zest

URBAN FARM EATS

• Watermelon Salad with Pickled Onions, B&W Gourmet Farms Baby Arugula, Feta and Balsamic Reduction (gluten-friendly and vegetarian) 
• Seared Pork Tenderloin with Mushroom Ragoût, Spring Vegetables and Fingerling Potatoes 
• Crabless Cake with Crispy Vegetable Slaw, Lemon Vinaigrette and Old Bay Remoulade (vegetarian)

CIDER HOUSE

• Pear Cider-brined Shredded Corned Beef with Braised Cabbage and Pears and Branston Dressing 
• House-made Potato and Cheddar Cheese Biscuit with Smoked Salmon Tartare
• Freshly Baked Lemon Scone with Crème Fraîche and Mixed Berries (vegetarian and gluten-friendly)

LA ISLA FRESCA

• Jamaican-braised Beef with Pigeon Pea Rice and Micro Cilantro
• Sugar Cane Shrimp Skewer with Steamed Rice and Coconut Lime Sauce 
• Caribbean Conch Salad with Avocado, Mango and Onions
• FlanCocho: Vanilla Caramel Custard with Chocolate Coffee Cake (vegetarian)