New Food Menus for 2025’s EPCOT Festival of the Arts

If you want a preview of the Food Studios during your visit to the EPCOT International Festival of the Arts, you have come to the right place! Here are the menus for 2025!

EPCOT International Festival of the Arts

The EPCOT International Festival of the Arts is almost here! Soon EPCOT visitors will have a chance to experience visual arts, performance arts, and culinary arts as they traverse the park!

The festival runs from January 17 to February 24, 2025. You can read about some of the great new offerings right HERE.

Of course, tasting the edible (and drinkable) art at the Food Studios is a favorite activity for Disney foodies. And, now those of you who are food lovers can peruse the menus and plan your visit around what you would like to eat!

World Celebration Menu

NEW! Opening Bites: CommuniCore Plaza 

• Soft Shell Crab Slider: Green papaya slaw and mango ketchup on toasted brioche (New)  
• Cheddar and Chive Scone with smoked salmon salad topped with crème fraîche and caviar (New)  
• Enchanted Rose: Milk chocolate rose with raspberry and rose center (New)  

World Discovery Menus

Connections Eatery

• Figment’s Liege Waffle with ube filling (New) 
• Imagination Lemonade: Minute Maid Premium Lemonade topped with butterfly pea tea and lavender (Non-alcoholic beverage) (Spirited version available with vodka)  

NEW! Fictional Victuals Menu (Near Refreshment Station)

• Squid Ink Pasta with lump crab, truffle cream, and shaved truffle (New)  
• Charred Octopus with crushed fingerling potatoes, kalamata olives, capers, and romesco sauce (New)  
• Black Cocoa Brownie with ube ice cream, coral tuile, and sponge cake (New)  

The Deconstructed Dish (Near Refreshment Station Hosted by Coca Cola)

• Deconstructed BLT: Pork belly, soft-poached egg, onion bread pudding, watercress espuma, and tomato jam  
• Deconstructed Key Lime Pie: Flexible Key lime curd, “Key lime” mousse, graham cracker cake, and meringues 

Figment’s Inspiration Station Menu  (The Odyssey)

• Raspberry Pastry Tart: Sugar cookie with raspberry and lemon cream cheese filling (New) 
• Rainbow Cake topped with SKITTLES POP’d Freeze Dried Candy  
• Figment Premium Popcorn Bucket with Rainbow Popcorn (New)

The Craftsman’s Courtyard Menu (Near Refreshment Station)

• Beef Wellington-inspired Croissant Supreme with creamed spinach croissant pinwheel, mushroom-gorgonzola ragout, mustard-grilled flank steak, red wine sauce, and pickled mustard seeds (New)  
• Cast Iron-roasted P.E.I. Mussels with sautéed tomatoes, garlic, and fresh herbs  
• Roasted Bone Marrow with onion marmalade, pickled mushrooms, and petite lettuce  

World Showcase Menus

El Artista Hambriento (Mexico)

• Carne Asada: Ancho-marinated Beef Sirloin with Pasilla Chile Sauce, Grilled Queso Fresco, Nopales Salad, and Chicharron Dust
• Croqueta: Chipotle Chicken and Chorizo Croquette in Chipotle Salsa with Chipotle Aioli, Avocado Mousse, and Truffle Oil
• Natilla de Maiz: Creamy Corn Custard with Caramelized Sugar

The Painted Panda (China)

• General Tso’s Chicken Shumai: Dumplings filled with Chicken, Potato, Onion, and Water Chestnut topped with General Tso’s Sauce
• Har Gow: Shrimp Dumplings with Pumpkin Purée and drizzle of Chili Oil
• Egg Tart: Hong Kong-style Egg Custard Tart

Refreshment Outpost Menu  

• Artist Palette Jumbo Chocolate Chip Cookie  

Pastoral Palate Menu   

• Pork and White Bean Cassoulet with Regensburger Sausage and crispy pork rinds (New) 
• Red Wine-braised Beef Short Rib with parsnip purée, broccolini, baby tomatoes, and balsamic glaze  
• Black Forest Cake: Chocolate mousse with morello cherries and chantilly cream  

L’Arte di Mangiare Menu (Italy)

• Tricolore: Cheese-filled ravioloni, pomodoro, cream, and pesto sauces (New)  
• Mozzarella Fritta: Flash-fried breaded fresh mozzarella with artist palette condiments  
• Hazelnut S’more Cannoli: Cannoli shell dipped in chocolate and graham cracker, chocolate-hazelnut cannoli cream, and toasted marshmallows (New) 

The Artist’s Table Menu  (The American Adventure) 

• Deviled Egg Trio: Pimento Cheese, Green Goddess, and BLT (New) 
• Chicken “Pot Pie” with smoked cheddar mornay sauce, roasted vegetables, pickled mushrooms, wasabi peas, and sherry-chicken jus served open-faced on flaky pie crust (New) 
• Hummingbird Cake: Banana and pecan cake dipped in cream cheese icing with caramel sauce and warm pineapple compote 

Funnel Cake Menu (Between The American Adventure and Japan)  

• Cotton Candy Funnel Cake topped with powdered sugar, vanilla ice cream, whipped cream, pink and purple sugar dusting, and cotton candy crunch (New)  

Goshiki Menu (Japan)

• Taiyaki: Crisp, flaky fish-shaped pastry filled with sweet red bean served with whipped topping and blueberry popping boba (New)  
• Wagyu Bun: Steamed bun filled with American wagyu beef served with Japanese karashi mustard sauce and also violet shiso sauce (New)  
• Sushi Donut: Donut-shaped sushi featuring salmon, tuna, shrimp, cucumber, and sesame seed over a decorated plate of wasabi aïoli, sriracha aïoli, and eel sauce  

Tangierine Café: Flavors of the Medina Menu (Morocco)  

• Grilled Kebabs with carrot-chickpea salad and garlic aïoli  
• Chermoula Chicken  
• Moroccan-spiced Lamb  
• Stone-baked Moroccan Bread with assorted dips (Plant-based)  
• Avocado-Coconut Custard Tart with pomegranate cream and henna-inspired gelée Veil (New) (Plant-based)  

Vibrante & Vívido: Encanto Cocina Menu  (Between Morrocco and France)

• Chorizo and Potato Empanada with turmeric aïoli and annatto aïoli  
• Spicy Ajiaco Soup with guajillo and árbol chili-spiced chicken, potato, avocado, corn, and crème fraîche  
• Passion Fruit-filled Mango Cheesecake with coconut-pineapple cake, dragon fruit gelée, and dragon fruit-strawberry sauce  

L’Art de la Cuisine Française Menu Location (France) 

• Pithiviers de Canard et Volaille, Sauce Canard: Puff pastry with duck, chicken, onions, mushrooms, cranberries, and duck sauce (New)  
• Crème de Brie en Petit Pain: Warm creamy brie in a house-made bread bowl  
• Escargot en Chocolat: Chocolate mousse flourless cake, citrus coulis, almond-chocolate coating, and dark chocolate decoration (New) 

Gourmet Landscapes Menu  (Canada)

• Citrus-braised Beet Tartare with golden beet “egg yolk,” mustard vinaigrette, pickled mustard seeds, pickled mushrooms, spiced pistachios, and “feta” snow (Plant-based) (New)  
• Wild Mushroom Risotto with aged parmesan, truffle shavings, and zinfandel reduction (Plant-based)  

Refreshment Port Menu (Near Canada)

• Caprese Poutine with Tuscan-spiced French fries, confit tomatoes, slivered garlic, mozzarella pearls, basil pesto, shaved pecorino, and balsamic glaze (New) 
• Artist Palette Jumbo Chocolate Chip Cookie 

Deco Delights Menu (Near Port of Entry) 

• Almond Frangipane Cake layered with raspberry jam and Belgian chocolate  

Swirled Showcase Menu  (Near Port of Entry)

• Bubble Gum Soft-serve in a cone (New)  
• DOLE Whip in a cone:
  • Lemon 
  • Lime 
  • Strawberry 
• Imagination Cone: Bubble gum soft-serve in a lavender cone, “sparks” of imagination, and white chocolate wings (New) 
• Candy Trio Flight: DOLE Whip Strawberry with STARBURST MINIS fruit chews, DOLE Whip Lemon with SKITTLES POP’d Freeze Dried Candy, and DOLE Whip Lime with chili-lime seasoning and LIFE SAVERS gummies (New) 
• Liquid Nitrogen Minnie cake pop with berry sponge cake, white chocolate ganache, and colorful chocolate splats (New) 

Pop Eats Menu (Near Port of Entry) 

• Tomato Soup with Grilled Cheese  
• Tomato Soup with pimento cheese, bacon, and fried green tomato grilled cheese  

Final Thoughts

This festival is sure to please your palate while offering you a feast for your other senses too! Happy dining!

LET THEM EAT ART!

Do you plan to attend this year’s EPCOT International Festival of the Arts? Let us know, and be sure to pass the story along to your friends and family who love Disney food!