Disney Fantasy: Captain’s Gala Dinner at Royal Court

So I’m cheating here a bit with keeping our dining in order of our nights on board the Fantasy, but I was to save brunch at dinner at Remy for last. 😉 Instead, we’re skipping to the Captain’s Gala Dinner, which, like the Pirate Night menu, is served at all three rotational dining restaurants. Unlike the Pirate Night menu, we found the meal to be scores better, and it was a first for both of us as this was our first 7 night cruise. We had our dinner at Royal Court, which looks like Royal Palace on the Disney Dream.

royal-palace-restaurantRoyal Palace on the Disney Dream

Of course, the obligatory bread and dip. This evening was Sour Dough Bread with Roasted Red Pepper Dip. We both liked the dip this evening, but we were more interested in the food that was to come.

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We went all fancy-pants and ordered cocktails. Matt ordered something different other than his standard Manhattan and got the Red Carpet, a combination of Bourbon, Lime, and Cranberry Juice. He seemed to like it enough, but it’s not a must-have.

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I ordered the Tuxedo, a combination of Sparkling Wine, Ketel One Vodka, and Chambord. This was light and refreshing, especially after drinking so much heavy beer. It also reminds me that I need more sparkling wine cocktail in my life.

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On to the food! Matt ordered the Aged Prosciutto served with Sun-dried Tomatoes, Shaved Parmesan, and Roasted Garlic. It was light and simple but hit the spot; a perfect predecessor for the meal.

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I ordered the Garlic and Herb Sauteed Shrimp with a zesty Lemon-Aioli on Spaghetti Vegetables. The shrimp were a touch overdone, but the flavor was bright.

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Matt ordered the Minestrone, a hearty Vegetable Broth loaded with an array of vegetables. It was a pretty standard minestrone, but he liked it.

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Being a huge fan of the Smokey Portobello Soup from Artist Point at the Wilderness Lodge, I HAD to try their Wild Forest Mushroom Soup swirled with White Truffle Oil. (Disney, please stop added truffle oil to things. Thank you.)

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While certainly not the same caliber as what’s served at Artist Point, it was delicious in its own right and I would have easily ordered another bowl. I probably will on the next cruise. In the meantime, I need to swing by Wilderness Lodge soon. 🙂

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You can believe if there’s a game meat on the menu, Matt is going to order it. In a “normal” situation, I would too, but for the sake of variety on the blog, I didn’t. Matt ordered the Pan-seared Venison Medallions, served with marinated Red Cabbage, Potato Croquettes, and a Port Wine and Juniper Reduction.

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The venison was mild and tender, and the reduction paired nicely. I should have just ordered this myself, too. 😉

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The potato croquettes were delicious and reminded me of the ones served at Bongos at Downtown Disney (sans ham). Another win for Matt’s plate.

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I ordered the Seafood Salad which features Pan-seared Scallops, Lobster Medallions, and Baby Shrimp with Leeks, Fennel, Dill, Romaine Lettuce, and a creamy Cheese Dressing. The salad was overdressed and soggy, I couldn’t find the scallops, and the baby shrimp looked like larvae. Sorry if you’re looking at the picture just before a meal or while eating. It was visually unappealing and I was glad I didn’t have to wrestle Matt for a few bites from his plate.

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Much like game meats, Matt enjoys desserts with bananas and Creme Brulee. Well, what did they have on the menu? Banana Creme Brulee with caramelized Banana. We weren’t getting out of that dinner without ordering it. He enjoyed every last bite of this dessert.

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I didn’t order dessert, but because ALL GIRLS LOVE CHOCOLATE AND DESSERTS, I was brought the Warm Chocolate Lava Cake, a baked Chocolate delicacy served warm with double Chocolate Sauce. It’s also the ’80s. I tasted it so not to be rude and guess what. It was sweet and chocolatey. Matt had a few bites, too, but his dessert is more his style.

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Here are the menus (click for larger):

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The top two menu items are:

Oven-baked Lobster Tail – served in the shell with Lemon Butter, Bean Casserole, and Saffron Rice

Ginger-Teriyaki Crusted Yellow Fin Tuna – with Bok Choy, Soybeans, Ginger-Sesame scented Rice Noodles, Ponzu Glaze

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Overall, the dinner, my entree excluded, was quite good. Matt’s appetizer and entree were delicious, and the soup I ordered was very enjoyable. He loved his dessert as well. Armed with more knowledge of the menu, I would definitely return for this dinner on the next cruise.

What did you think of the Captain’s Gala Dinner menu when you’ve sailed on Disney Cruise Line?

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