Full menus listed at the end of the article.

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When the Disney Wonder went through its refurbishment in 2016, one of the most eagerly anticipated upgrades was the introduction of Tiana’s Place, and it didn’t disappoint.  Tiana’s Place replaced the old Parrot Cay which was “okay” but the least exciting part of the Wonder’s dining rotation.  Tiana’s Place is now a standout.  Let’s take a look at why.

Atmosphere

At the end of The Princess and the Frog, Tiana fulfills her dad’s dream of opening a restaurant.  Tiana’s Place is that restaurant.  The decor has been completely redone with a New Orleans theme and fun details such as pictures of frogs on the plates.  Tiana herself comes out to mingle with the diners, and she also sings with the band.  The band plays New Orleans style jazz with lots of Disney classics like Bear Necessities thrown in the mix.  I’m not a huge fan of live music while I eat, but I enjoyed the entertainment, even if it was a bit loud for carrying a conversation.  Be warned, there will come a point when everyone is supposed to get up to dance and sing Going Down the Bayou.  This is mostly just shuffling along in a line clapping, but if you don’t want to, you don’t have to.

Food

Tiana’s place has New Orleans Classics like gumbo and beignets.  That’s right, beignets just like in New Orleans Square at Disneyland.  If you are on a longer cruise and eat more than once at Tiana’s Place,  expect a different New-Orleans inspired menu for the other night, but with some possible regional inspirations too based on your itinerary.  The menus for both nights from a Mexican Riviera cruise follow.

Tiana’s Mardi Gras Menu

Appetizers

Boudin Sausage Fitters-minced Pork and Boudin Sausage, Breaded and Fried, served with a Bourbon Aioli

Prince Naveen’s Cajun Charcuterie Board-cured Pork Shoulder, Duck Rillette, Duck Pastrami, Saucisson, Cajun Egg, Spiced Mustard and Pickles

Sautéed Gulf Shrimp and Grits-with Andouille Sausage, Grilled Green Onion and a Smoked Barbecue Sauce

Ahi Tuna Tartare: with Mango, Pine Nuts, Radish and Wasabi

Soup & Salads

New Orleans Seafood Pepper Pot: a Creole Bouillabaisse with Calamari, Shrimp, Scallops and Flat Leaf Parsley

Mama Odie’s Creamy Tomato Soup-with chopped Cilantro

Iceberg Wedge-with Pepper Jack Cheese, Bacon, Tomato, Basil and a creamy Thousand Island Dressing

Pickled Gulf Shrimp and Satsuma Orange Salad: with Confit Red Onions, Spinach Leaves, and Frisee Lettuce

Entrees

Charlotte La Bouff’s Bucatini Pasta-with Pancetta, Oyster Mushrooms, Eggplant, Spinach, Peas, Basil and shaved Parmigiano-Reggiano Cheese

Cajun Spice Sea Bass-on Shrimp Jambalaya with crisp Fennel Salad and Remoulade

Roasted Creole Half Chicken-with Toasted Corn, Pecan Bread Pudding, Buttered Chard and Chicken Jus

James’s Roasted Pork Tenderloin-sliced Pork Tenderloin with White Rice and Greens on Andouille Sausage Stew

Big Daddy’s Roasted Prime-Rib of Beef-with a double Baked Potato, Broccolini, sweet Roasted Carrots and a Red Wine Veal Sauce

Vegetarian Entrees

Eudora’s Artichoke Ravioli-with Sautéed Spinach, Lemon Butter, Sage and Pecorino Cheese

Honey-Roasted Butternut Squash-with Celery and Bell Peppers simmered in Tomato Sauce with Greens and White Rice

Lighter Note Offerings

Warm Water Lobster Salad-with Avocado, Butternut Squash, Fennel, Endive, Grapefruit, Jicama, Hazelnuts and a Citrus Dressing

Grilled Grain-fed Sirloin Steak-served with Garden Vegetables and your choice of steamed White Rice or Baked Potato

Slow Roasted Breast of Chicken-served with Garden Vegetables and your choice of steamed White Rice or Baked Potato

Oven-Baked Filet of Salmon-served with Garden Vegetables and your choice of steamed White Rice or Baked Potato

Bread Service

Herbed Brioche-with Roasted Onion Dip

Desserts

Tiana’s Buttermilk Beignets-dusted with Powdered Sugar and served with Chocolate Espresso Dipping Sauce

Chocolate Doberge Gateau-six-layer Sponge Cake filled with Chocolate Chantilly Creme

Mama Odie’s White Chocolate Bread Pudding-with Praline Sauce and Vanilla Ice Cream

New Orleans Bananas Foster Sundae-French Vanilla Ice Creams with Rum-flamed Caramelized Bananas and Whipped Cream

Signature Dessert

Southern Style Pecan Nut Tart-with Bourbon Caramel Sauce (Pictured at the top of the article)

No Sugar Added

Lemon Raspberry Mousse Bombe-Citrus Lemon Mousse embedded with fresh Raspberries

*****

This next menu was served earlier in the trip and was the Prince and Princess menu.

Tiana’s Prince and Princess Menu

Bread Service

Fig and Date Ciabatta Roll-with Minted Yogurt Dip

Appetizers

Sliced Gravlax-Marinated slices of Salmon with Honey-Mustard Dressing

Duck and Pistachio Terrine-with Caramelized Orange Peel and Cilantro

Buttered Green and White Asparagus Spears-with a Tomato Bearnaise

Louisiana Hot Crab Dip-with Toasted Croutons

Soups and Salads

Country Green Lentil Soup-with Paprika, Chorizo Sausage and Vegetables

Cream of Wild Forest Mushroom Soup-with White Truffle Oil and Chives

Caesar Salad-with Romaine Leaves, Broccolini, and Garlic Croutons tossed in a creamy Caesar Dressing

Coronation of Mixed Leaves-Vine Tomatoes, Blue Cheese, Apples, Candied Walnuts, and Aged Red Wine Vinegar

Main Course

Lime-Marinated Jumbo Shrimp-with Jambalaya Rice, Chicken, Andouille Sausage, Celery, and Cajun Spices

Oven-Roasted Tom Turkey Breast-with Green Beans, Mashed Sweet Potatoes, Rosemary Stuffing, Giblet Gravy, and Cranberry Relish

Trio of Veal-Grilled Tenderloin, pulled Shank and Tortellacci Pasta with a Sun-dried Tomato and Sage Reduction Garnished with a Potato Crisp

New York Sirloin Steak-with Truffle-layered Potatoes, Honey Parsnips, and Buttered Spinach with a Pepper Sauce on the side

Grilled Rum-Marinated Swordfish-with Black Bean Muneta, Roasted Corn and Sweet Potato Fries

Vegetarian

Brown Rice Risotto-with Lentils, Leeks, Carrots and Parsnips

Vegetable Lasagna-Layered Baked Vegetables and Pasta with Mozzarella and Provencal Sauce

Lighter Note Offerings

Chicken Pita Salad-Lemon-Marinated Roasted Chicken Breast with Tomatoes, Cucumbers, Chickpeas, Mint, and Feta Cheese tossed in a Lemon Dressing

Grilled Grain fed Sirloin Steak-served with Garden Vegetables and your choice of steamed White Rice or Baked Potato

Slow Roasted Breast of Chicken-served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

Oven Baked Fillet of Salmon-Served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

Desserts

Prince Naveen’s Flourless Chocolate Cake-layered with Vanilla and Chocolate Cream with Hazelnut Sauce

Louisiana Root Beer Creme-served with Cherry Parfait and Honeycomb Crunch

Maldonia Berry Financier-Almond Crumble Cake with Berry Compote

Tiana’s Place Sundae-Rocky Road Ice Cream topped with Chocolate Fudge Bites, Chocolate Sauce and Whipped Cream

Banoffee Cream Pie-Caramel Toffee base topped with Bananas and an abundance of Whipped Cream

No Sugar Added Desserts

Tiramisu-Lady Fingers soaked in Amaretto Espresso and layered with Mascarpone Cream

Have you been to Tiana’s Place?  Is there something you loved or are dying to try?  Please be sure to scroll down to leave a question or comment below.

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