Five dishes in, five dishes out. Le Cellier Steakhouse in EPCOT’s Canada Pavilion has updated its menu — and the changes say something about where the restaurant is heading.
Quick Summary
- Five new items: a Caesar Salad, three entrées, and a dessert
- Five items removed
- The new Caesar uses a plant-based dressing
- Miso-roasted Cabbage replaces the Roasted Cauliflower “Steak”
- Almond-Crusted Salmon is the priciest addition at $53
- A Canadian Butter Tart joins the dessert list
New on the Menu
Appetizer:
- Caesar Salad ($16.00) — romaine, Bibb, and frisée with radish, pine nut gremolata, and a plant-based Caesar dressing
Entrées:
- Roasted Chicken ($41.00) — warm farro salad, baby squash, carrots, cranberry-orange gel, and sherry-chicken jus
- Miso-roasted Cabbage ($39.00) — king mushrooms, chili crisp, maple, wild rice, leek oil, and mushroom gravy
- Almond-Crusted Salmon ($53.00) — broccolini, celery root tapioca, and adobo sauce
Dessert:
- Butter Tart ($15.00) — Canadian butter tart with brown butter panna cotta, maple crème anglaise, and cocoa nib tuile
What’s Gone
Le Cellier removed:
- Land Greens Salad
- Heritage Chicken
- Roasted Cauliflower “Steak”
- Seafood Cioppino
- Boutique Collection dessert sampler
Reading the Swaps
This isn’t a menu cut — it’s a one-for-one replacement across every category, and the pairings are close to exact.
Land Greens Salad → Caesar Salad. The salad slot stays, but moves from a garden salad to a recognisable classic.
Heritage Chicken → Roasted Chicken. Same protein, reworked. The new version pairs it with farro, baby squash, and a cranberry-orange gel.
Roasted Cauliflower “Steak” → Miso-roasted Cabbage. The vegetarian entrée slot is preserved but completely rethought.
Seafood Cioppino → Almond-Crusted Salmon. A stew becomes a single fish course.
Boutique Collection sampler → Butter Tart. A tasting plate becomes one composed dessert.
Nothing was eliminated without a successor. That’s a genuine refresh rather than a quiet trim, which is worth noting given how often menu updates at Walt Disney World mean fewer options at higher prices.
The Plant-Forward Reworking
Two of the five additions deserve attention together, because they point the same direction.
The new Caesar uses a plant-based dressing — which means the standard version at Le Cellier is now vegan-friendly by default rather than by special request. Traditional Caesar dressing uses anchovy and egg yolk, so this is a substantive change, not a label.
The Miso-roasted Cabbage at $39 replaces the Roasted Cauliflower “Steak.” Both are vegetarian entrées, but the new dish is considerably more ambitious — king mushrooms, chili crisp, maple, wild rice, leek oil, and mushroom gravy is a lot of components for a vegetable main.
The roasted cauliflower steak has become a cliché. It appeared on nearly every upscale menu in the 2010s as the default vegetarian option, and it’s frequently the least considered dish on the plate. Replacing it with something built around umami — miso, mushrooms, chili crisp — suggests the kitchen is treating the vegetarian entrée as a dish people might actively choose rather than a box to tick.
The maple is the Canadian nod, and it’s used in a savoury application rather than a dessert one.
About the Pricing
Entrée pricing now runs $39 to $53 among the new additions, which is where Le Cellier has sat for a while.
The Almond-Crusted Salmon at $53 is the steepest, and worth flagging because it’s within range of the restaurant’s steaks — the reason most people book here.
The Miso-roasted Cabbage at $39 is the one that will draw comment. Thirty-nine dollars for a cabbage entrée reads badly on paper regardless of the technique involved, and it’s only $2 less than the Roasted Chicken.
Whether that’s justified depends entirely on execution, and nobody has eaten it yet. But the pricing gap between the vegetarian option and the meat options is narrow enough that guests will notice.
About Le Cellier
Le Cellier Steakhouse sits inside the Canada Pavilion at EPCOT, styled as a wine cellar beneath the Hotel du Canada — low ceilings, stone arches, and no natural light.
It’s one of the most consistently difficult reservations at EPCOT, and its reputation rests heavily on two things: the Canadian Cheddar Cheese Soup and the pretzel bread, both of which have outlasted every menu revision the restaurant has been through.
Neither appears in this update’s removals, which will be the first thing regulars check.
It’s a Signature Dining location, meaning two Disney Dining Plan credits historically, and a dress code that’s slightly above the EPCOT norm.
Should You Book It?
If you’re going for steak: nothing in this update changes that calculation. The core steakhouse offering is untouched.
If you’re vegetarian: this is a meaningful improvement. The Miso-roasted Cabbage is a more considered dish than what it replaced, and the plant-based Caesar means the salad works too.
If you want the Butter Tart: it’s the most distinctly Canadian item added. Butter tarts are a genuine Canadian pastry tradition, and pairing one with brown butter panna cotta and maple crème anglaise is the pavilion doing its job.
Book early either way. Le Cellier fills quickly, and Food & Wine season makes EPCOT dining harder across the board.
The Bottom Line
Le Cellier Steakhouse has added a Caesar Salad ($16), Roasted Chicken ($41), Miso-roasted Cabbage ($39), Almond-Crusted Salmon ($53), and a Canadian Butter Tart ($15).
Out go the Land Greens Salad, Heritage Chicken, Roasted Cauliflower “Steak,” Seafood Cioppino, and the Boutique Collection dessert sampler — a one-for-one replacement in every category rather than a reduction.
The plant-based Caesar dressing and the miso cabbage are the most interesting changes, and the steaks are untouched.
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