| Service Type: | Signature Dining / A la Carte |
| Cuisine: | Californian / |
| Price Range: |
California Grill Menu
Dinner
| Dinner | |
| $89 per adult, plus tax and gratuity | |
| $39 per Child (Ages 3-9), plus tax and gratuity | |
| Sonoma Goat Cheese Raviolo | |
| Surf & Turf Roll* | |
| Barbecue American Eel Roll | |
| Farmer’s Market Salad | |
| Pork Lechon | |
| Tempura Lion’s Mane Roll | |
| Oak-grilled Filet of Beef* | |
| Cast Iron-grilled Pork Tenderloin* | |
| Plancha-seared Sea Scallops | |
| Wagyu Strip Loin* | |
| Venison Strip Loin* | |
| Squash Gnocchi | |
| Halibut* | |
| Lemon Mousse and Olive Oil-Poppy Seed Cake | |
| White Chocolate and Vanilla Bean “Mousse” | |
| Caramel Mousse and Apple Spiced Cake | |
| Chocolate-Hazelnut Tart | |
| Chicken Noodle Soup | |
| Hearts of Romaine | |
| Grilled Steak | |
| Grilled Citrus-glazed Chicken | |
| Seared Sustainable Salmon | |
| House-made Shells & Cheese | |
| Roasted Yukon Gold Potatoes | |
| Steamed Green Beans | |
| Goat Cheese Polenta | |
| Brown Basmati Rice | |
| Fresh Fruit | |
| Baymax in San Fransokyo | |
| Cookies ‘n Cream Ice Cream Sandwich | |
| Eros | |
| Imperial Orange Pekoe | |
| English Breakfast | |
| Thunderbolt Darjeeling | |
| Mad Hatters Tea Party | |
| Organic Pear Tree Green | |
| Organic Health and Well-being Green Tea | |
| Organic Chamomile Flowers (Egypt) | |
| Lemon Verbena | |
| Osmanthus | |
| Silver Leaf | |
| Full Bar featuring Premium Spirits, Beer, Hard Ciders, and More Also Available | |
| Banfi Rosa Regale, Brachetto, Piedmont NV | |
| Domaine Carneros, Carneros ’16 | |
| Veuve Clicquot ‘Ponsardin’ Brut, Reims NV | |
| Kim Crawford “Signature Reserve”, Marlborough ’18 | |
| Merry Edwards Sauvignon Blanc, Russian River Valley ’17 | |
| Chateau Montelena, Potter Valley ’17 | |
| Selbach-Oster, Mosel ’18 | |
| Conundrum, Rutherford ’19 | |
| D. Zind-Humbrecht, Gewűrztraminer, Alsace ’19 | |
| La Perlina, Moscato, Puglia NV | |
| Lageder “Riff”, Pinot Grigio, Venezie ’18 | |
| Cakebread, Napa Valley ’18 | |
| Rombauer, Carneros ’18 | |
| Full Reserve Wine List Available | |
| La Crema, Monterey Country ’18 | |
| Saint Andre de Figuiere, Cotes de Provence ’20 | |
| Big Basin, Santa Cruz Mountains ’14 | |
| Emeritus “Hallberg Ranch”, Russian River Valley ’16 | |
| Meiomi, California ’17 | |
| Roco “Gravel Road”, Willamette Valley ’17 | |
| Duckhorn, Napa Valley ’16 | |
| B.R. Cohn Silver Label, North Coast ’17 | |
| Chappellet, Bordeaux Blend “Mountain Cuvée” ’17 | |
| Faust, Napa Valley ’17 | |
| Lang & Reed, Cabernet Franc, Napa Valley ’15 | |
| Paul Hobbs “CrossBarn”, Sonoma County ’18 | |
| Silverado, Napa Valley ’17 | |
| Maal “Biutiful”, Malbec, Mendoza ’18 | |
| The Prisoner, Napa Valley ‘19 | |
| Selvapiana, Chianti Rufina, Italy ’19 | |
| Valckenberg, Dornfelder, Rheinhessen ’19 | |
| Michael David “Earthquake”, Lodi ’16 | |
| Full Reserve Wine List Available | |
| California Grill Signature Cocktail | 149.00 |
| Zacapa No. 23 Sidecar | 26.50 |
| Big 3 Flight to Napa | 83.00 |
| The Newgroni | 18.50 |
| California Grill Sour | 22.50 |
| A Little Whistle | 24.00 |
| Blackberry Sour | 17.50 |
| San Francisco Mai Tai | 17.00 |
| Blueberry Lemon Drop Martini | 17.50 |
| Icewine Martini | 25.50 |
| Ancho Rancho Spicy Margarita | 17.50 |
| Sonoma Maple Bourbon Old Fashioned | 19.00 |
| Guests must speak to a Cast Member about their allergy-friendly request | |
| Sonoma Goat Cheese Raviolo | |
| Surf & Turf Roll* | |
| Barbecue American Eel Roll | |
| Tempura Lion’s Mane Roll | |
| Pork Lechon | |
| Farmer’s Market Salad | |
| Guests must speak to a Cast Member about their allergy-friendly request | |
| Oak-grilled Filet of Beef* | |
| Cast Iron-grilled Pork Tenderloin* | |
| Plancha-seared Sea Scallops | |
| Wagyu Strip Loin* | |
| Venison Strip Loin* | |
| Squash Gnocchi | |
| Halibut* | |
| Guests must speak to a Cast Member about their allergy-friendly request | |
| Lemon Mousse and Olive Oil-Poppy Seed Cake | |
| White Chocolate and Vanilla Bean “Mousse” | |
| Caramel Mousse and Apple Spiced Cake | |
| Chocolate-Hazelnut Tart | |
| Guests must speak to a Cast Member about their allergy-friendly request | |
| Chicken Noodle Soup | |
| Hearts of Romaine | |
| Guests must speak to a Cast Member about their allergy-friendly request | |
| Grilled Steak | |
| Seared Sustainable Salmon | |
| Grilled Citrus-glazed Chicken | |
| House-made Shells and Cheese | |
| Guests must speak to a Cast Member about their allergy-friendly request | |
| Steamed Green Beans | |
| Roasted Yukon Gold Potatoes | |
| Brown Basmati Rice | |
| Goat Cheese Polenta | |
| Guests must speak to a Cast Member about their allergy-friendly request | |
| Fresh Fruit | |
| Baymax in San Fransokyo | |
| Cookies ‘n Cream Ice Cream Sandwich | |