Since opening day, Magic Kingdom was the only park that did not serve alcohol, but that all changed when Be Our Guest Restaurant opened in 2012. Originally the restaurant only offered alcohol during their table service dinner times, but now Be Our Guest is expanding its alcohol service to Breakfast and Lunch.
With the opening of New Fantasyland’s signature restaurant, beer and wine were introduced into the Magic Kingdom. Since that time, alcohol service has been expanded to all table service restaurants in the park
The breakfast beverage menu is still limited, but it now includes Mimosas and Bellinis!! Take a look at the full offerings below:
BREAKFAST
- Mimosa – $10
- Be Our Guest Peach Bellini – $10
- Be Our Guest House Made Red Sangria – $10
- Scofferhofer Pink Grapefruit Hefeweizen – $10
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LUNCH
- Mimosa – $10
- Be Our Guest Peach Bellini – $10
- Be Our Guest House Made Red Sangria – $10
- Scofferhofer Pink Grapefruit Hefeweizen – $10
- Kronenbourg 1664 – $8.50
- Stella Artois – $10
- Charles de Fere Cuvee Jea-Louis Blanc de Blancs Brut – $9
- Dr. Loosen Dr. L Riseling – $10
- Cambria Katherine’s Vineyard Chardonnay – $11
- Georges Dubouef Beaujolais-Villages – $9
- Simi Cabernet Sauvignon – $16
When it comes to breakfast and lunch, the Guests rule! You order from a touch-screen terminal and soon your food will magically appear at your table. For cash orders or special dietary requests, Cast Members are also available to assist you.
To start off your meal, the appetizer menu will include favorites like the French Onion Soup in addition to rich new offerings like Charred Octopus with citrus-laced fingerling potatoes, pickled hearts of palm and red pepper coulis; Escargot with herb garlic butter and toasted gremolata; and a selection of assorted meats and artisanal cheeses such as chicken liver pâté, chorizo sausage Manchego, and truffle tremor.
For the main course, feast on mouth-watering entrées such as Grilled Center-Cut Filet Mignon with potato au gratin, Romano beans, Cipollini marmalade and a cherry-laced red wine reduction or the Smoked Black-Eye Pea Tortellini with roasted seasonal vegetables, tomato relish and basil-scented tomato water. Other enticing dishes include Poulet Rouge Chicken, Saffron-Infused Seafood Bouillabaisse, Roasted Lamb Chops and Kurobuta Pork Tenderloins.