Some off the top of my head - Places like V&A I am leaving off the list.
Braised Short Ribs at Chefs de France (The Duck missed the cut because while the leg confit is a favorite, the breast is nothing to write home about)
PEI Mussles in a grain mustard broth with chorizo - Once available only on the lunch menu at The Brown Derby - now, not available at all. Fond memories though. Sweet mussels, mustard spice, and a different kind of heat from the chorizo. Seafood with a smattering of pork fat - POW, flavor right in the face.
Buffalo Striploin (with Kimchi) at Artist Point - Buffalo strip has something most meat dishes at WDW (i.e 'filet') are lacking - Taste. I get a kick out of their take on kimchi as well.
Coffee Two Ways at Artist Point. A dessert that makes a rare apperance on the menu - snag it when it does (have it with a cup of coffee
)
Sopa Azteca at San Angel Inn - prepared table side. Hot broth, crunchy tortilla, cool avacado, and melting chunks of Oxaca cheese all come together in a melange of tastes and textures.
I am sure there are more, but those are some of the standouts I can recall right now.
-dave
