Lumiere’s, a rotational dining restaurant aboard the Disney Magic, offers a mix of French and American cuisine as part of Disney Cruise Line’s rotational dining program.
Drawing inspiration from the beloved Beauty and the Beast character, the restaurant features Art Deco design with subtle references to the classic film.
As with all the Disney restaurant take some time to look at the details. Whilst you will probably not miss the huge mural on the wall at the back of the restaurant, you overlook the more subtle design references.
Unlike the other two restaurants on Disney Magic, Animators Palate and Rapunzel’s Royal Table, there is no show to experience during dinner.
Whilst the menu is described as being influenced by French cuisine, even if you taste are a little more traditional, you will find something here.
If you want to try something that you may never have tried before now is your chance to order Escargot. But for the less adventurous there are many more traditional choices.
There are some standouts in the menu including the Oven-Baked Salmon Royale and Grand Marnier Soufflé.
Related: Disney Cruise Line Dress Code
SPECIALTY COCKTAILS
Double Crowned
Crown Royal, Champed, Cointreau, Cranberry Juice, Freshly Squeezed Lime Juice
Available for an additional fee
Impérial Illusion
Absolut Mandarin, Apple Pucker, Blue Curaçao, Pineapple Juice
Available for an additional fee
Princess Delight
Passion Fruit Juice, Mango Purée (Non-Alcoholic)
Available for an additional fee
APPETIZERS
Duck Confit
Slow-Cooked Duck Leg pulled and Garnished with Dried Cranberries and Walnuts
Iced Lobster and Jumbo Shrimp
With Green Asparagus, Horseradish Cream, and Dill Dressing
Gaston’s Escargot Gratinée
Herb-marinated Snails with Finely Chopped Mushrooms, topped with Garlic Butter
Breaded and Deep-Fried Brie
With an Orange and Cranberry Chutney
SOUPS AND SALADS
French Onion Soup
With Gruyere Cheese Crouton
Potage Parmentier
Leek and Potato Soup
Farmhouse Salad
Baby Spinach, Asparagus, Cherry Tomatoes, and Fingerling Potatoes served with a Goat Cheese Crostini and an Olive Vinaigrette
Red Wine Bosc Pear Salad
Arugula, Sliced Red Onions, and Crispy Lardons dressed with a Sherry Wine Dressing and served with a Red Wine Poached Bosc Pear
BREAD SERVICE
Warm French Country Bread
With an Olive Spread
MAIN COURSE
Conchiglie Pasta
With Buttered Lobster, tossed in a Tomato Shrimp Tarragon Brandy Sauce with Lemon Basil
Oven-Baked Salmon Royale
Crowned with King Smoked Salmon and Horseradish Crust accompanied by Sautéed Swiss Chard, Truffled Cauliflower Purée, and White Wine Beurre Blanc
Crispy Roasted Duck Breast
With Cabbage, Shallots, Honey Parsnip Mash, and a Duck Red Wine Jus
Roasted Rack of Lamb (Medium)
With Dauphinoise Potatoes, Buttered Brussels Sprouts, and a Burgundy Rosemary Sauce
Chateaubriand-Roasted Filet Steak
Roasted Filet Steak, Crushed New Potatoes with Shallots, Buttered Green Beans, Red Wine Jus, and a Béarnaise Sauce on the Side
VEGETARIAN
Wild Mushroom-Stuffed Pasta
In a Vegetable Broth topped with Watercress, Shaved Parmesan Cheese, and a Paprika Oil Drizzle
LIGHTER NOTE OFFERINGS
Ahi Tuna Niçoise
Seared Ahi Tuna with Green Beans, Potato, Olives, Red Onions, Sliced Egg, and Parsley-Garlic Vinaigrette
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
Grand Marnier Soufflé
Served with Grand Marnier Crème Anglaise
Apple Tart Tatin
Caramelized Baked Apple served with Vanilla Ice Cream
Tahitian Vanilla Crème Brûlée
With Almond Biscotti
Strawberry Shortcake Sundae
Strawberries, Vanilla Ice Cream, Whipped Cream, and Shortcake
SIGNATURE DESSERTS
Classic Opera Gâteau
Layers of Joconde Sponge soaked in Coffee Syrup, Chocolate Ganache, and Rich Buttercream
NO SUGAR ADDED DESSERT
Duo Chocolate Slice
Layers of Brownie and Truffle Mousse with a Berry Crème
Alison Meacham is the founder of EverythingMouse Disney Blog. For over 15 years she has shared her love of Disney Parks, Disney Cruises and Universal Orlando. In over 30 years of Disney Travel she has spent countless months in Disney Parks and has sailed on over 45 cruises. A British native and now a United States resident she splits her time between California, Florida and the UK. And spends a serious amount of time sailing the seven seas. She helps over 200,000 people per month follow their Disney travel dreams.