Disney World has a TON of food options for everyone, from meat lovers to plant-based eaters.

Teriyaki Tofu Bowl

Over the past few years, we’ve seen a lot more options be added for plant-based eaters in the parks and resorts, like full booths at EPCOT festivals, special Ronto Wraps, and even a “lobster” roll! There is usually always some type of plant-based or vegetarian offering at table service restaurants too, but one popular spot is taking it a step further with a whole bunch of NEW plant-based items coming soon!

Starting May 26th, California Grill at Disney’s Contemporary Resort will be offering a number of new plant-based items on their menu! Starting with appetizers, The Florida Peach and Raspberry Salad will feature grilled and fresh peaches, raspberry variations, steel-cut oat granola tart, red onion, and a whipped raspberry vinaigrette.

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You can also get appetizers like the house-made Vegetable Dumplings, made with a Doenjang miso-cola onion sauce, radish, crispy garlic-chili oil, and pickled lotus root. This dish embrace inspirations from both Asian culture and Californian cuisine.

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As for entrées, check out the new House-made Bucatini Cacio e Pepe, which is a fresh take on spring flavors with sunflower, allium, crispy sunchokes, charred green onions, toasted onions, and a sunflower seed-ramp pistou along with house-made bucatini topped with a luxurious cashew cream sauce.

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The other new plant-based entrée is the Peas and Carrots Risotto with heirloom carrots, English peas, green garlic, confit onion, and sweet carrot foam. Chef Matthew Birch crafted the dish to look like everything is sprouting up from the ground!

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There are also some new plant-based desserts on the menu! Try out the Peanut and Banana Torte, which is a twist on the classic PB&J. It combines shortbread, peanut ganache, miso-caramel, nut crumbles, and caramelized bananas. YUM!

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Another new dessert is a spin on the “Banana Fritters” that were at California Grill back in 2013. The Lavender Sugar Donuts is a special 50th Anniversary item that is now on the plant-based menu, with some updated fresh ingredients in season. It has a coconut frozen dessert, blueberry gin jam, and pistachio crumble.

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But wait, there’s more! Moving on from the plant-based items, California Grill also has new seasonal dishes available. Try out things like the Florida Rock Shrimp Salad, which pays homage to former Chef de Cuisine Brian Piasecki’s signature salad at the restaurant. This new version has similar flavors with hearts of palm, petite lettuce, yuzu, avocado, jicama, and crisp rice crackers topped with a ginger vinaigrette.

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You can also get the new EARidescent Crème Brûlée, which serves up a pineapple-mango compote, hibiscus meringue, hibiscus crystals, and coconut. Pastry Sous Chef Amber Vega took inspiration from California with the hibiscus and tropical flavors that lighten up the taste for spring and summer!

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So, there are some exciting new eats over at California Grill for you to try out starting on May 26th! We’ll be sure to check them out and bring you a review, so stay tuned to DFB for more.

Click here to see our review of the 50th anniversary menu at California Grill!

Which of these new items are you the most interested in trying? Tell us in the comments!