Disneyland Resort Annual Passholders to Get a Sneak Peek of New Disney’s PCH Grill Menu

Disneyland Annual Passholders! From September 2-20, you can get a special peek at the new menu at Disney’s PCH Grill at Paradise Pier Hotel.

From Sunday to Thursday each week, Annual Passholders can make reservations by calling the Disney Dine Line (714-781-DINE) or emailing dining reservation requests to dine@disneyland.com. Along with delicious new tastes, a limited number of guests each night will get a FASTPASS for “World of Color” at Disney California Adventure park.

Roasted Red Pepper Hummus with Toasted Pita and Fresh Veggies at Disney's PCH Grill at the Paradise Pier HotelMalibu Beach Sustainable Fish Wrapped in Banana Leaf at Disney's PCH Grill at the Paradise Pier HotelRoasted Red Pepper Pasta with Zucchini and Toasted Pine Nuts at Disney's PCH Grill at the Paradise Pier Hotel

But let’s go back to the new menu. “We wanted a menu with less sandwiches and burgers,” says Chef Nick Zito. “We’ve added the kind of comfort food our guests enjoy on a relaxing vacation,” like a light starter of roasted red pepper hummus with toasted pita chips and crispy veggies. New entrées include Malibu Beach sustainable fish wrapped in a banana leaf with fresh veggies and steamed in Chardonnay and fish broth, and pasta tossed with wild mushrooms in a roasted pepper cream sauce served with sautéed zucchini topped with toasted pine nuts and Parmesan.

Pan-Seared Albacore Tuna and Mixed Asian Greens at Disney's PCH Grill at the Paradise Pier HotelSanta Maria Tri-Tip Steak at Disney's PCH Grill at the Paradise Pier HotelShrimp Flat Bread at Disney's PCH Grill at the Paradise Pier Hotel

Other new entrées include pan-seared Albacore tuna with mixed Asian greens, fresh oranges and crispy wontons tossed with a kicky wasabi vinaigrette; a classic Santa Maria tri-tip steak with oven-roasted tomato salsa, fresh veggies and potatoes; and shrimp flat bread with pesto, provolone, fresh basil, shaved fennel and roasted artichokes.

No worries, fans of the Mexican Caesar Salad will still find it on the menu, as well as the roasted chicken and wood-oven-fired pizzas.

“And we have to keep our Kitchen Sink Sundae,” says Zito. “We’re adding lots of local, fresh ingredients to the menu, but lots of our guests still want to share that oversized dessert!”

(Posted from The Disney Parks Blog)

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Robbie Bulus
Robbie is the Owner and Editor-in-Chief at Socalthrills.com, Entertainment Website. He's been involved with Journalism and Blogging for the past 10 years. Robbie is also an Independent Travel Agent at World of Magic Travel. If you're looking to book your next Disney Adventure or a fun family vacation, send an e-mail to: robbie@worldofmagictravel.com