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Chef Al Youngman has taken over the kitchen at Le Cellier Steakhouse in Epcot’s Canada pavilion. Youngman is no stranger to Epcot, having helped lead the culinary operations for the Epcot International Food & Wine Festival for several years.
Youngman’s new menu includes artisan spicy chicken and chipotle sausage with roasted corn polenta, black and blue beef steak tartar, grilled jumbo asparagus gratin with Hollandaise and seared cod with braised oxtail ravioli, shiitake mushrooms, bok choy and consommé.
Ales and beers on the menu reflect Canada’s brewing history, and dessert wines feature Canadian ice wine and late harvest Rieslings. But now the main menu will have a more authentic flair with the addition of Canadian raised beef. The lunch menu isn’t changing.