The Wave
The Wave: Healthful Dining in a Friendly
Atmosphere
Located in Disney’s
Contemporary Resort, The Wave offers bold cooking inspired by
fresh markets, featuring American cooking with world flavors.
Even the names of some of the cocktails let you
know you’re in a dining arena like no other. In how many places
could you find drinks with names like the Antioxidant Cocktail (a
great drink; I tried it!).
You’ll enjoy entrees such as linguine with
clams, rock shrimp and fresh thyme in chunky tomato broth, and
crispy almond-pineapple-raisin “baklava” for dessert.
In fact, your desserts are brought to you in
clusters of tasty treats. For example, Decadent Flavors includes
samples of blueberry compote with yogurt gelato, lemon cornbread
with vanilla panna cotta, and chocolate mousse with salted caramel
sauce.
You’ll enter the stylish space on the first
floor of the hotel through a brushed steel arch “tunnel” into
The Wave’s lounge—one of the largest at Walt Disney World. The
sleek, serene décor is earthy browns and golds, with frosted glass
lamps for soft ambient light and a copper-colored metal ceiling.
Banquettes and booths line the perimeter of the dining room, and
wooden tables are set with white linen napkins.
Open daily for breakfast, lunch and dinner, the
220-seat restaurant takes casual dining into the health-conscious 21st
century. The classic American breakfast menu includes plenty of egg
creations, but you can also make your own Wave muesli or sip a berry
smoothie with raspberry puree and non-fat yogurt blended with
Odwalla Berries GoMega. The Pure Sunshine breakfast cocktail
features organic vodka and orange juice topped with Vitamin Energy
Drink. The coffee served is organic Colombian (fair trade and
“Smithsonian-certified bird-friendly”) and teas are whole leaf
Pyramid bags in flavors from chamomile blossoms to monsoon chai.
At lunch, if you’re a light eater, you’ll
enjoy Mediterranean Tuna Salad or Avocado and Citrus Salad. Entrees
include oversized salads and a vegetarian sandwich with grilled
tofu, roasted veggies and herb goat cheese on multi-grain bread, but
you can just as easily chow down on an Angus chuck burger with
cheese and Applewood smoked bacon.
At dinner, you can expect a delicious spin on
comfort classics such as braised lamb shank with bulgur lentil stew
and red wine sauce, and a nouvelle chicken pot pie with thyme
pastry. Sides at both lunch and dinner include wilted greens and
roasted potatoes and carrots.
Chef Frank Brough says that the restaurant
“sources ingredients locally and regionally to create fresh
flavors, and our fresh catch of the day features sustainable
seafood.
The wine program, with only screw cap wines, is
cutting-edge and supports sustainable agriculture. Industry experts
say that the screw cap is the most significant technical evolution
in the wine industry since the glass bottle was introduced 250 years
ago.
Do keep in mind that The Wave serves no
California wines, as California Grill on the Contemporary Resort’s
top floor has a corner on the California market, but instead focuses
on the bright-style New World wines from the Southern Hemisphere,
including Argentina, Chile, New Zealand, Australia and South Africa.
If you’re a beer fan, certified organic ales
from Orlando Brewing are on the menu. Produced in
Orlando
, these handcrafted ales use only American-grown certified-organic
barley malt. Three Orlando Brewery ales are available on tap,
including Blonde Ale, Pale Ale and Blackwater Dry Porter.
Trendy cocktails are served for breakfast,
lunch and dinner. Consider starting your day with a Pomegranate
Splash (vodka, pomegranate liqueur, cranberry juice and soda water)
or the Ultimate Bloody Mary (organic vodka, Bloody Mary mix and a
dash of red chili sauce).
For the breakfast
menu
at The Wave, click here.
Last updated Thursday, November 26, 2009
For the lunch
menu
at The Wave, click here.
Last updated Thursday, November 26, 2009
For the dinner
menu
at The Wave, click here.
Last updated Thursday, November 26, 2009
For the kids
menu
at The Wave, click here.
Last updated Thursday, November 26, 2009 |
