1900 Park Fare

FOOD

The strawberry soup is served chilled with fresh strawberries and whipped cream, and belongs to both breakfast and dinner. Its fruit-and-cream combination makes it an unusually sweet entry in the soup department; it fits as easily beside breakfast pastries as among evening desserts. The two meal periods otherwise deserve separate attention. Selections vary, but the recurring dishes give each a clear identity, with substantial savory cooking alongside the familiar Disney favorites.

Dinner’s Tiana’s gumbo brings spicy andouille sausage into the bowl, a fitting food connection to the restaurant’s visiting New Orleans chef-character. Curry-roasted chicken supplies another seasoned entrée, while roasted garlic sausage comes with tomatoes, herbs and braised cabbage.

Carved prime rib is the evening meat centerpiece, with horseradish cream among its accompaniments. Mashed potatoes, glazed carrots and green beans offer a familiar roast-dinner plate. Bread has a little range of its own: sun-dried-tomato-and-herb focaccia, sourdough rolls and sweet cornbread can share the selection, with whipped butter or honey butter alongside. A cornbread-and-honey-butter detour is an understandable development.

The seafood choices take two different forms. Peel-and-eat shrimp comes with cocktail sauce, leaving the peeling to the diner; baked salmon receives saffron-lemon butter. Couscous salad combines dried fruit, almonds, mint and parsley, so its interest comes from the additions as much as the grain. Mediterranean kale salad adds another prepared cold choice. These dishes give the evening spread useful variety around the carved beef and seasoned hot entrées.

At breakfast, classic Eggs Benedict comes with Hollandaise, and carved ham gives the morning meal its own staffed carving choice. Beef-and-potato hash brings onion and pepper into the savory selection, alongside cheesy potato casserole. Biscuits with sausage gravy add another substantial breakfast combination. Bacon, pork sausage and chicken sausage fill out the traditional side of the spread, with Mickey-shaped waffles for anyone whose breakfast requires ears.

Smoked salmon offers a different morning plate, with bagels and accompaniments that can include tomato, onion, capers and herbed cream cheese. Spiced tofu scramble with vegetables joins the egg dishes; the egg selection includes plain and cheesy scrambled eggs, plus omelet selections. Cheese grits and yogurt with granola are further possibilities among the morning accompaniments.

Warm breakfast sweets warrant their own attention. Bread pudding comes with vanilla crème anglaise, while cinnamon pull-apart bread offers a different baked choice. Guava-and-cream-cheese Danish brings fruit and cheese into the pastry selection, joined by double-chocolate muffins and doughnut holes. There is fruit and cereal too, but bread pudding makes a persuasive case for allowing breakfast a dessert course.

Dinner finishes with smaller sweets including lemon-blueberry cheesecake, vanilla cupcakes and the almond-cake Grand Floridian financier. Toasted coconut cake brings guava jam and hibiscus crème into the rotating assortment; warm chocolate cake gives chocolate devotees a separate destination. The individual cakes and cupcakes make several kinds of dessert possible without committing to one large slice. Rather considerate of an indecisive sweet tooth.