New menus coming to 2 restaurants at Disney’s Wilderness Lodge

The Territory Lounge and Roaring Fork at Disney’s Wilderness Lodge will be getting some new addition to their menus, including new drinks, some appetizers and desserts.

Starting today, changes are taking place at Territory Lounge with the following:

Territory Popcorn Sampler, featuring the chef’s take on popcorn with spicy, caramel, sea salt, truffle, and BBQ flavors.

The Artisanal Cheese and Charcuterie, includes Chef Brian Knox carefully selecting Oregon and Utah cheeses with a focus on smokey notes and even a cheese wrapped in honey and sea salt – accompanied by fresh honeycomb, pickled vegetables, and handcrafted bread.  

The Loaded Baked Potato Flatbread is topped with bacon, potato, chive cream cheese, and crème fresh.

The Salmon Run is topped with an in-house dill-cured gravlax salmon with truffle cream cheese, fried capers, onions, black sea salt, and dill.

The Bacon on the Wire takes a new meaning to an elevated dish with black pepper candied bacon cured in smoked paprika and bourbon, cold smoked, and roasted perfectly with a bourbon glaze. It features deviled eggs topped with fried shrimp, chipotle beef jerky, and salmon candy with a bourbon drizzle.  

The Bone and Brie is a shareable dish that has roasted bone marrow, honey-baked brie baked in a cast iron skillet with marionberry onion jam.

There are also a number of new adult beverages as well:

• The National 95, a coast-to-coast twist on the classic French 95 cocktail, combines Whistle Pig Rye from the East coast with simple syrup, and sparkling Argyle Brut from the West coast.
• The Lewis and Clark-inspired L&C G&T features Fords Gin, St. Germaine, and elderflower tonic, garnished with a cucumber ribbon and fresh flower.  
• The Orchards Bounty is made up of Ketel One Peach & Orange Blossom Botanicals vodka, house-made pinot gris syrup, Dolin Blanc vermouth, and Aperol.
• Sangria fans will love the Orange Spiced Sangria, a drink with Chateau Ste Michelle cabernet, Cointreau orange liqueur, apple cider, and house-made orange spice syrup. 
• The Northwoods brings together Bulleit Rye, house-made rosemary syrup, citrus juices, and maple into one delicious cocktail.  
• The Smores Old Fashioned has Elijah Craig bourbon, toasted marshmallow syrup, and chocolate bitters garnished with perfectly toasted marshmallows.
• The Timeless Elias is a smoking libation featuring Macallan 12 yr. scotch, house-made vanilla bean syrup, and Courvoisier VSOP.  

Starting Oct. 11, the Roaring Fork is will be adding the following breakfast options:

• The Meat and Potatoes Quiche with broccoli, potatoes, bacon, ham, and gouda.
• The Vegetable Lover’s Quiche with peppers, onions, leeks, green peas, potatoes, broccoli, fresh herb, and cheddar are delicious options to fuel up on before your adventure.
• The Warm Freshly Baked Cinnamon Roll with fresh blueberries and blueberry cream cheese frosting.
• Warm Grizzly Bear Claw with mixed nuts and raisin filling.  

For lunch and dinner, the menu will include:

• The Asian-Style Noodle Salad with tofu, mixed vegetables, crispy rice noodles, and fried wontons. You can even add chicken or shrimp for some added protein.
• The Heirloom Tomato Salad with pickled wild mushrooms, burrata cheese, red pepper pesto, and basil is also a tasty, lighter option.  
• The Country-style Baked Meatloaf features buttery green peas, chunky mashed potatoes, and gravy for a classic meal. 
• The Barbecued Brisket and Burnt Ends with potato hash, fiery coleslaw, and cornbread features some comfort BBQ fare packed with flavor.

The dessert menu includes:

• The Almond Walnut Bundt Cake is a must with a coffee glaze and cream cheese icing.
• The house-made Blueberry Thyme Crumb Pie is a seasonal item that will change flavors throughout the year, so you can keep coming back.
• The adorable Bear Mousse Cake brings together raspberry mousse, almond cake, and dark chocolate ganache into a treat that is almost too cute to eat – almost.  
• The new Humphrey Bee Hive Cake is a delightful dish made with chocolate cake, passionfruit mousse, sugar bees, and a white chocolate Humphrey on top.