The New Menu at Sunshine seasons food court looks Amazing! The most up to date in trends that of any restaurant in all four parks. I can't see anyone possibly having a problem with the new concept, menu or clean look. The old "food court" day's are gone and for a good reason. The public wants and expects more out of food even fast food. Anyone have any thoughts on this.
P.S. heres the menu, in case you didnt see it on the main page
Wood-Fired Grill Shop
Wood-fired grills and rotisseries are center stage with fresh vegetables inspired by autumn. Hearty, earthy flavors include rotisserie chicken on wild green tabbouleh with tzatziki (cucumber-yogurt sauce) and grilled flatbread; rotisserie beef chimichurri with wild green tabbouleh and grilled flatbread, and wood-grilled Atlantic salmon with mashed potatoes and kalamata olive pesto.
Sandwich Shop
Made-to-order sandwiches are served on artisan breads inspired by baking traditions of the winter months. Sandwich choices include grilled vegetable Cuban, Black Forest ham and salami grinder with arugula on ciabatta, and smoked turkey and Munster on Asiago foccacia with spring greens.
Asian Shop
Wrapped around a 6-foot-long Mongolian barbecue and wok station, this area serves noodle bowls and stir-fries inspired by crisp, spicy flavors of summertime. Dishes are light, healthy and flavorful, like spicy Mongolian stir-fry beef with Asian vegetables; tofu noodle bowl with lime ginger broth, and a garlic-chile noodle bowl with chicken.
Soup/Salad Shop
Inspired by the abundance of growth and the celebration of the spring, fresh salads are prepared on stage. Distinct flavor combinations include seared tuna on mixed greens with sesame rice-wine vinaigrette; roasted beet and goat cheese salad with cilantro-lime vinaigrette, and grilled chicken and rocket salad with pumpkin seed vinaigrette.
P.S. heres the menu, in case you didnt see it on the main page
Wood-Fired Grill Shop
Wood-fired grills and rotisseries are center stage with fresh vegetables inspired by autumn. Hearty, earthy flavors include rotisserie chicken on wild green tabbouleh with tzatziki (cucumber-yogurt sauce) and grilled flatbread; rotisserie beef chimichurri with wild green tabbouleh and grilled flatbread, and wood-grilled Atlantic salmon with mashed potatoes and kalamata olive pesto.
Sandwich Shop
Made-to-order sandwiches are served on artisan breads inspired by baking traditions of the winter months. Sandwich choices include grilled vegetable Cuban, Black Forest ham and salami grinder with arugula on ciabatta, and smoked turkey and Munster on Asiago foccacia with spring greens.
Asian Shop
Wrapped around a 6-foot-long Mongolian barbecue and wok station, this area serves noodle bowls and stir-fries inspired by crisp, spicy flavors of summertime. Dishes are light, healthy and flavorful, like spicy Mongolian stir-fry beef with Asian vegetables; tofu noodle bowl with lime ginger broth, and a garlic-chile noodle bowl with chicken.
Soup/Salad Shop
Inspired by the abundance of growth and the celebration of the spring, fresh salads are prepared on stage. Distinct flavor combinations include seared tuna on mixed greens with sesame rice-wine vinaigrette; roasted beet and goat cheese salad with cilantro-lime vinaigrette, and grilled chicken and rocket salad with pumpkin seed vinaigrette.
