2026 Swan and Dolphin Food & Wine Classic Full Menu Revealed

Fifty-plus dishes, unlimited tastings, and 170 beverages for one ticket price. The full menu for the 2026 Swan and Dolphin Food & Wine Classic is out, and the 17th annual event returns Friday, November 20 and Saturday, November 21 from 5 to 9pm.

Tickets are $234.90 per person and on sale now at FoodAndWineClassic.com.

The Swan and Dolphin Food and Wine Classic is the event a lot of Orlando locals rate above EPCOT’s festival, and the menu explains why.

Quick Summary

• The 2026 Swan and Dolphin Food & Wine Classic runs November 20-21, 5 to 9pm
• This is the 17th annual event
• More than 50 unique dishes across the two nights
• More than 170 beverage selections
• Tickets are $234.90 per person and include unlimited tastings
• The event runs outdoors along the causeway at the Swan and Dolphin

How the Event Works

The outdoor event runs along the causeway at the Walt Disney World Swan and Dolphin, with restaurants, themed areas, more than 170 beverage selections, and live entertainment.

Your ticket covers unlimited tastings for the night you attend.

That’s the fundamental difference from EPCOT’s International Food & Wine Festival, and it’s the reason this event has such a loyal following. At EPCOT you pay per item and the costs accumulate fast. Here you pay once and eat.

Each of the hotel’s participating restaurants operates its own station on the causeway, with most rotating at least one dish each night — meaning Friday and Saturday menus differ.

Restaurant Stations

Bourbon Steak by Michael Mina

• Friday: Hand Dipped Mozzarella Sticks with roasted garlic marinara
• Saturday: Loaded Potato Barrels with cheese sauce, beef short rib, buttermilk ranch, and scallions

Todd English’s bluezoo

All three available both nights:

• Pan Fried Shrimp & Pork Dumplings with ginger and black vinegar dipping sauce, house made chili oil
• Oyster Espuma with Gruyère panna cotta, champagne sphere, sea beans, crispy parmesan, tobiko caviar
• Striped Bass with white bean cassoulet, andouille sausage, pickled pearl onion, nduja crumble, demi-glace

Il Mulino New York Trattoria

• Friday: Lasagna — house made pasta, eggplant, fresh pomodoro, béchamel, roasted mushrooms, caper crumbles
• Saturday: Chestnut Agnolotti — roasted pumpkin, citrus butter, toasted black walnuts, crispy sage, shaved parmesan

Smokin’ D’s BBQ

• Friday: Slow Cooked Berkshire Pork Belly with hickory smoked cane sugar “cloud,” carrot ginger puree, chai apricot glaze, crunchy garlic
• Saturday: Poor Man’s Burnt Ends — mesquite smoked Black Angus beef chuck, fried shallots, edamame-daikon yuzu relish, fermented black bean BBQ sauce

Rosa Mexicano

Both nights:

• Flautas de Pollo — crispy chicken taquitos, crema, queso cotija
• Tacos de Cochinita Pibil — roasted pork marinated in achiote and spices, corn tortillas, pickled cabbage, slaw, onions, cilantro

Lagoon Games, Lanes & Eats

• Friday: Mini Smash Burger — American Wagyu beef, American cheese, caramelized onion, Roma tomato, garlic aioli, cheddar-jalapeño slider roll
• Saturday: French Dip Grilled Cheese — shaved roasted prime rib, Gruyere and provolone, buttery toasted brioche, French onion jus

The Fountain

• Friday: Tuna Rice Bowl — seasoned sushi rice, marinated sushi grade tuna, avocado, edamame, wakame, sriracha aioli, crispy vermicelli
• Saturday: Grilled & Marinated Gulf Shrimp — green papaya, herb salad, hothouse cucumber

Cabana

• Friday: Cured Salmon, Blue Crab — takuan, avocado, mentaiko sauce, yuzu tobiko, micro radish
• Saturday: Bluefin Tuna Hamachi — cucumber, fried shallots, sweet soy glaze, dynamite sauce, bubu arare

Kimonos

• Friday: Crispy Fried Eggplant with tzatziki, cardamom apricots, toasted sesame seeds
• Saturday: Watermelon Feta Salad — sumac onions, red wine vinaigrette, grilled halloumi, fresh mint

Themed Areas

Bubble Lounge

An upscale bites-and-bubbles setup:

• Herbed Goat Cheese Crostini with fig jam and pistachio
• Blue Cheese Tart with marcona almond and grape gel
• Spicy Tuna with avocado puree, sesame, wonton cup
• Smoked Salmon Mousse on toasted brioche with mango chutney
• Beet Cured Deviled Eggs with pickled mustard seeds and chives
• Parmesan Cream with crispy prosciutto on pumpernickel

For the Love of Florida

Both nights:

• Ropa Vieja — tomato braised chuck roast, green olives, pimentos, Cuban black beans, rice pilaf
• Red Grouper — blackened cedar plank grouper, coconut rice, ginger black beans, green onion, chili-mango-pineapple pico

The Beer Garden

• Crispy Fried Chicken Wings with Rickey’s own wing sauce, tempura crunch, buttermilk ranch
• Grilled Beef Brats with house fermented sauerkraut and mustards
• Fresh Baked Bavarian Pretzel with flaky salt and aged Vermont cheddar sauce

Carnival Corner

• Texas Red Chili — Black Angus beef, brisket sausage, fire roasted tomato, guajillo-ancho chili, Vermont cheddar
• “Char Siu” Pulled Pork Slider — fermented red bean and cherry marinade, shiso coriander aioli, charred scallion slaw
• Tornado Potatoes — spicy dill pickle dressing, applewood smoked bacon, Grafton cheddar, green onions
• Old Bay Spiced Nitro Popcorn with caramel, honey roasted peanuts, flaky sea salt

Chinatown

• Friday: Roasted Figs & Maitake Mushrooms — cannellini bean puree, fall vegetables, preserved lemon, aged goat cheese, brown butter miso vinaigrette
• Saturday: Vegan Banh Mi — eggplant pate, pickled carrot and daikon, cucumber, roasted mushrooms, cilantro, garlic aioli

Garden Grove

Both nights:

• Chips and Salsa Bar with salsa ranchera, pico de gallo, tomatillo arbol, agua-mole, habanero pickled onions, pineapple pico
• Shu Mein — Shanghai noodles, braised tofu, shiitake, bamboo, vegan broth
• Taro Puff — bamboo shoots, water chestnuts, ginger, wood ear mushrooms, plum sauce, Chinese hot mustard aioli
• Turnip Cake with ginger tamari glaze, pickled beech mushrooms, lotus root chips, chili oil
• Florida Citrus Salad — avocado, hearts of palm, jicama, heirloom tomato, arugula and mustard greens, lemon ricotta
• Fried Green Tomatoes with pimiento cheese and watercress salad

Desserts

• Cinnamon Roll Waffle
• The Peach — white peach mousse, peach compote
• Snickerdoodle Banana Profiterole — snickerdoodle profiterole, caramelized banana cremeux
• Campfire Mocha — chocolate coffee mousse, toasted marshmallow
• Rocher Chocolate
• Viral Dubai Strawberry Shot
• Apple & Beet Financier — spiced anglaise, dulce de leche ice cream
• Coffee Crème Brûlée with malt crumble

Is It Worth $234.90?

Do the arithmetic against EPCOT.

At EPCOT’s Food & Wine Festival, individual small plates typically run $7 to $12 and drinks $10 to $16. Eating and drinking your way to fifty dishes would cost several times this ticket price, and you’d spend the day walking World Showcase to do it.

Here you get unlimited tastings across 50-plus dishes and 170-plus beverages in a four-hour window on a single causeway.

Worth it if you’ll genuinely eat and drink a substantial amount, you like tasting menus, and you want variety without pacing yourself around per-item costs.

Skip it if you’re a light eater or you don’t drink. The value is concentrated in volume, and a modest appetite won’t recover the ticket price.

Go both nights if you’re serious. Most stations rotate a dish between Friday and Saturday, so the two nights are meaningfully different menus.

The Bottom Line

The 2026 Swan and Dolphin Food and Wine Classic runs November 20-21 from 5 to 9pm along the causeway, with more than 50 dishes, 170-plus beverages, live entertainment, and unlimited tastings included.

Tickets are $234.90 per person at FoodAndWineClassic.com.

The bluezoo Oyster Espuma, the Smokin’ D’s pork belly, and the Carnival Corner Old Bay nitro popcorn are the items to seek out first.

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Meet the Author: Nate Bishop

I’m a die-hard Disney fan with 38 years of visits under my belt, having stepped into Disney World 120+ times. Proud to be a Disney Annual Passholder, a Vacation Club member since ’92, a Castaway Club Member, and a runDisney enthusiast. Oh, and I’ve graduated from the Disney College of Knowledge. Need Disney insights or planning tips? I’m your guy!