Garden Grill Restaurant

FOOD

Lunch and dinner at Garden Grill gather grilled beef, rotisserie-roasted turkey and homestyle sides into a family-style harvest meal. Shared skillets come to the table, with replenishments available when you want more. You can ask for an individual item rather than another complete assortment. Just turkey? Just turkey. That makes it easy for a table to return to its favorites without repeating the entire opening spread.

Harvest garden salad and cornbread with honey butter begin the meal. The salad combines greens with tomatoes, olives, garden peppers, sliced red onion and croutons, dressed with vinaigrette. Carrots and celery with farmhouse ranch provide another vegetable choice alongside the sharing bread.

Chimichurri accompanies the grilled beef, while sliced rotisserie-roasted turkey comes with pan gravy. The two meats offer different preparations in the same meal, with mashed potatoes alongside the turkey for a familiar combination. Turkey, potatoes, gravy and cornbread have an unmistakable Thanksgiving appeal. Happily, nobody at the table has to host Thanksgiving, arrange the serving dishes or find room for the roasting pan afterward.

Green beans and seasonal vegetables fill out the savory skillet. Vegetable mixtures can include onions, peppers, broccoli and squash, with the selection changing rather than following a permanent assortment. Macaroni and cheese adds another comfort-food side and a small Disney flourish: Mickey-shaped cheddar crackers over the pasta. Even the cheese-cracker topping gets ears here. Those sides give diners more to share between servings of the meats.

Breakfast offers a different feast, beginning with pull-apart cinnamon bread layered with cinnamon. Seasonal fruit accompanies it, with watermelon among the possible selections. Mickey-shaped waffles and maple syrup bring another sweet choice to the morning table. The bread is a sharing centerpiece, while the waffles provide those familiar mouse ears in breakfast form. Both deserve consideration before settling into the savory skillet.

Morning grilled steak comes with Farmer’s Ranchero Sauce instead of lunch and dinner’s chimichurri. Scrambled free-range eggs, smoked bacon and skillet potatoes complete the savory breakfast selection. The potatoes are baked in a hash-brown style and served with the eggs. Steak and eggs make a substantial breakfast, with cinnamon bread available alongside for diners who enjoy moving between sweet and savory during the same meal.

Plant-based alternatives follow the same family-style approach. The harvest meal offers pulled “pork” with Southern BBQ sauce and smoked sausage, accompanied by mashed potatoes, green beans and seasonal vegetables. Breakfast alternatives include Impossible sausage and plant-based scrambled “eggs,” with waffles, fruit and potatoes. These are separate preparations for their respective meal periods, giving the table a way to enjoy the sharing format with different entrée choices.

Strawberry shortcake finishes lunch and dinner. An oversized shortcake cup carries macerated strawberries and whipped cream together, with the fruit’s juice becoming part of the dessert. The plant-based version is strawberry shortcake crumble with plant-based whip. After a savory skillet, this is a distinct final course to share attention with the character visits and changing scenery. The menu can vary, but the harvest meal keeps its American comfort-food character.