Flying Fish
An open kitchen turns out seafood specialties amid playful Atlantic boardwalk-inspired decor.
Popular Dishes
Menu for Flying Fish
appetizers
free-range chicken noodle soupwhole grain noodles | $4.00 |
veggies and greensbuttermilk-crème fraiche dressing and toasty focaccia | $5.00 |
seasonal fruitcaramel sauce | $5.00 |
lobster bisqueaged brandy | chive oil | - |
spanish octopussaffron aioli | shaved fennel | crispy garlic | $21.00 |
slow-roasted pork bellyspiced apple | cherry gastrique | $18.00 |
shrimp cocktailpalm hearts | meyer lemon | pomodoro brodo | $18.00 |
heirloom tomatoesvarietal basil | tuscan olive oil | variations of balsamic | $15.00 |
tasting of artisan cheesesbrillat-savarin | v.s.o.p gouda | seahive | humbolt fog | point reyes | $21.00 |
oak-grilled romainebuttermilk-crème fraîche | pecorino romano | marinated vegetables | $15.00 |
canadian blue musselsbasil | fregola sardo | baked croissant | $13.00 |
kurobuta pork bellycroquette | royal gala apple slaw | bing cherry gastrique | $13.00 |
masago-crusted grouper cheeksflying fish roe | sea beans | lotus root | $13.00 |
mile zero shrimp cocktailhorseradish aïoli | elderflower mignonette | blood orange oil | $16.00 |
the evolution of cheesesavannah honeycomb | chocolate dust | $22.00 |
desserts
under the seavalrhona chocolate | chocolate coral sponge pistachio sand | dehydrated milk foam tasting of three sea salts | $12.00 |
blueberries, limes, and sea shellsmascarpone cream | blueberry lime compote hibiscus meringue | rye bourbon caramel | $9.00 |
panna "carpa"buttermilk panna cotta strawberry-lime consommé | basil sugar *no sugar added and gluten friendly | $10.00 |
florida reeflemon tart | toasted meringue | florida citrus salad ruby red grapefruit sorbet | $9.00 |
the evolution of cheesesavannah honeycomb | chocolate dust | $22.00 |
specialty cocktails
pumpkin spiced martinistoli vanil vodka | baileys irish cream | vanilla cream | fall spice blend | $10.75 |
old fashioned cocktailey select bourbon| house-crafted bitters valencia orange | turbinado sugar | luxardo c | - |
blood orange margaritasilver tequila | solerno liqueur | blood orange juice | fresh sweetened lime juice | $13.00 |
hickory-mellowed gin & toniclime-infused hickory aged plymouth gin | st. germain | tonic | $9.50 |
maple bacon manhattanaverna amaro bacon-infused maple syrup | honeyed candied bacon | luxardo | - |
caramel apple martinicaptain morgan | butterscotch | hard apple cider | $11.25 |
pomegranate martinikyy vodka | pomegranate reduction | lime juice | toped with cava | $11.25 |
pacific island puncheclipse rum | guava, papaya, pineapple, mango juices | brûléed banana | - |
soup and salad
golden tomato bisquepiquillo peppers | pesto | croutons | $12.00 |
grilled baby romainepecorino | buttermilk-crème fraîche dressing | olive oil-marinated vegetables | $12.00 |
harvest greens saladshaved manchego cheese | butternut squash gaufrette | styrian pumpkin seed oil | $12.00 |
entrées
seared salmon | $17.00 |
seared seabass | $17.00 |
grilled chicken breast | $14.00 |
mickey pasta with marinara | $13.00 |
grilled wagyu steak | $23.00 |
shrimp scampi | $20.00 |
verlasso salmonbaby zucchini | savory dumplings | carrot purée | dill | $48.00 |
filet mignonherbed risotto | honshimeji mushrooms | broccolini | soubise sauce | $59.00 |
seafood trofie pastashrimp | lobster | scallops | clams | mussels | $57.00 |
plancha-seared scallopssavory grits | sweet corn | peppadew emulsion | $51.00 |
chilean sea bassmiso blue crab | bok choy | spiced fresno | lemon grass nage | $56.00 |
potato-wrapped red snapperleek fondue | cassis-red wine reduction | $58.00 |
pan-seared organic chickenking oyster mushrooms | asparagus | truffle sauce | $39.00 |
char-crusted new york stripmille-feuille potato gratin | haricot vert | béarnaise sauce | $56.00 |
lemon myrtle roasted tofugarden vegetables | holland pepper coulis | $40.00 |
wood-fired spanish octopus, cobia, and key west pink shrimpbomba arroz | peruvian sweet peppers | house-made chorizo | $49.00 |
wild alaskan halibut*harvest vegetable mélange | potato beurre blanc | $44.00 |
hokkaido scallop nero pasta*savory tomato sauce | artichokes | braised fennel | $48.00 |
õra king new zealand salmon*antebellum white grits | shisito | cilantro-cumin sauce | $39.00 |
snake river farms wagyu strip loin*cheddar gratin potatoes | roasted cauliflower | red wine butter | $55.00 |
eastern pennsylvania hills veal chop*sage spaetzel | haricot vert | celery root purée | $47.00 |
draft beer
sam adams octoberfest | - |
ona brewing co. big wave golden ale | - |
cigar city jai alai ipa | - |
evolution of cheese
mozzarella curdacidified and cooked milk is left to drain forming the foundation of all cheeses. seasoned with meyer lemon and sea salt this is one of the purest forms of a cheese. | - |
crottinmade with goats' milk from family farms, this fresh cheese is the same hand-crafted cheese as byou, without the aging. crottin is more complex in flavor than regular fresh goat cheese. the special yeast and mold that are added to the milk in the early stage of the maturation gives fresh crottin floral and lemony hints with a fresh milk finish. | - |
brillat-savarina snowy white-crusted cow's milk triple cream named after legendary 18th century french gourmet, jean anthelme brillat-savarin, famous for his quote. "tell me what you eat, and i will tell you who you are." it is produced year-round in normandy and aged 1-2 weeks, with its luscious and faintly sour savor. | - |
pleasant ridge reservea farmstead cheese named after the land formation on which the farm sits. pleasant ridge reserve is made in the tradition of alpine cheeses like gruyere and beaufort and has a natural brine washed rind. its smooth subtle flavor rich in fruit lends to hints of olives and herbs with a tangy finish. | - |
fiore sardothis is a cheese with very ancient origins, thought to date back to the bronze age. its savor is less biting and much richer than its brethren, pecorino romano. the flavor is nut-like with notes of burned caramel, salt and smoke — introduced by fires that warm the small, hillside huts of sardinian in which the cheeses are produced as they begin their maturation in the roof rafters. | - |
reypenaer v.s.o.p. goudahistorically ripened for 2 years in the unique micro climate of the old cheese warehouse in woerden, holland with its natural differences in temperature and humidity, the reypenaer vsop has an intense taste with surprising protein crystals that burst with flavor. | - |
flora nellerogue river creamery's only pasteurized cheese, is a natural rind paste specked with beautiful blue blooms and blue-green veins. its flavors of savory, tropical and delicate sweet cream are more robust and piquant and lend subtle hints of blueberry. is it once rumbly to cut but creamy on the palette, it's finish long and the dusty rind and vegetable ash enhances spicy nutty and intensely blue flavors framing rogue valley's terroir. | - |
selections
asparagus | - |
mashed potatoes | - |
broccoli | - |
macaroni and cheese | - |
green beans | - |
fruits on palm island | - |
rainbow carrots | - |
s'more time at the beach | - |
enhancements
sautéed shrimp | $18.00 |
cold water lobster tail | $27.00 |
seared scallops | $21.00 |
Location and Hours
Discover Option Near Me
Top Restaurants
Location and Hours
Discover Option Near Me
Glass accents & aquariums fill a hip, modern space where a celebrity chef crafts creative seafood.
$50–100
Casual eatery with colorful decor serving grilled-to-order burgers, salads, sundaes & milkshakes.
$20–30
Japanese cuisine, karaoke & inventive cocktails draw diners to this Disney Resort destination.
$50–100
Popular poolside bar & patio at Disney's Beach Club Resort offering pub fare & frozen cocktails.
$4-9
Classic & creative French dishes served in a brasserie setting with World Showcase promenade views.
$50–100
Top Restaurants
$20–30
$20-30
$10–20
$10–20
$10–20
Copyright © 2024 - 2025 OneMenus