Be Our Guest Restaurant in Disney’s Magic Kingdom now invites you to be their guest for breakfast, lunch and dinner! Last week the restaurant began testing a prix fixe breakfast menu available from 8-10 a.m. daily through June 18.
Dinner reservations at Be Our Guest Restaurant have been in high demand since the castle eatery opened in 2012, leaving the restaurant fully booked months in advance. This in turn has left long lines for the restaurant at lunch times, which only recently started taking reservations. In an effort to keep the lines short and ensure everybody gets a chance to dine with Belle and the Beast, or at least in their castle, Disney has added a trial breakfast menu.
Just like Be Our Guests’ lunch and dinner menus, the fast casual breakfast menu has a French touch; each meal begins with a pastry basket for sharing. As you enjoy the French pastries you can decide between an entrée of assorted cured meat and cheese served with marmalade, fresh fruit and a toasted baguette; eggs Florentine served in a puff pastry shell with country ham and roasted plum tomatoes or the open-face bacon-and-poached-egg sandwich with Brie.
For a lighter start to your day, Be Our Guest is serving up a vegetable quiche with mushroom, zucchini, bell pepper, onion and chive served with seasonal fruit. And for a more decadent start you have to try the Croissant Doughnut; a fried doughnut topped with banana caramel sauce, chocolate ganache and whipped cream. It’s unreal!
Kids can also enjoy their own menu options including brioche French toast with fresh fruit, scrambled eggs with Applewood bacon and fresh fruit, crepes with yogurt and fresh fruit with a berry foam, cereal and oatmeal. The prix fixe menus also include self-service beverages.
The cost of the prix fixe menu is $19.99 per adult, $11.99 for kids 3-9.
For the chance to start your day with Be Our Guest Restaurant don’t miss the trial prix fixe breakfast menu now through June 18 with discounted Walt Disney World tickets right her eon Best of Orlando.
Orlando, FL – 3/23/15
By: Jena Pugh | 
