The Turf Club Bar and Grill at Disney’s Saratoga Springs Resort & Spa is the most recent in a series of restaurant reopenings as things around Walt Disney World continue to slowly return to normal. A new menu debuted with the reopening, and we stopped in to check out the changes.

Interior

Guests are invited to wait in the lounge until their table is ready.

We received the cocktail menu, plus a QR code to scan for the full menu.

Bread Service

Parmesan rolls with oregano, basil, and parsley, served with sea salt topped butter

Bread service is complimentary with your meal. The previous bread service included sourdough rolls and salted butter, but it has been updated.

There is oregano and crunchy parmesan cheese on top. The rest of the roll is just okay.

We got hints of the oregano, and there’s more parmesan inside, but we didn’t taste it much.

The butter is sprinkled with sea salt, which gives a nice salty kick when you get some in a bite.

They tasted like they had been sitting out for a minute and would have been more enjoyable had they been fresh. Still, they were good rolls.

French Onion Soup – $9

Caramelized Onions, Rich Beef Broth, melted Fontina and Gruyère cheeses with House-made Brioche Crouton

The Classical French Onion Soup has been renamed simply French Onion Soup. It’s light but has a hearty flavor.

The onions are not in short supply, as you can see. It’s difficult to get a spoonful without them, not that we were trying.

The crouton on top has a thick layer of cheese and it’s very easy to cut through with a spoon, especially after it sits in the soup for a bit.

The broth has a good beef flavor that the onions enhance.

All in one bite, the saltiness of the cheese, onions, and bread is great. This is an excellent appetizer we recommend.

Braised Lamb Tagliatelle – $28

Braised Lamb Shank, House-made Tagliatelle Pasta, Peas, Crispy Potato Straws, Whipped Goat Cheese, and Sherry Gastrique

This dish was phenomenal. The lamb is soft and melts as soon as you eat it.

There is plenty of pasta and it’s well-made.

The sherry gastrique lines the walls of the plate. It adds a bit of spike to the dish but is so small, it’s almost nonexistent.

The straws on top add a nice crunch and a saltiness. The goat cheese is spread on one side of the plate and adds a creamy sweetness to the heavier parts of the dish. The peas add a burst of freshness.

The great thing about this dish is you can enjoy all the parts alone or mixed together in different ways: the pasta and lamb, crispy straws and lamb, peas and lamb, just pasta, etc.

This was recommended to us, and we’d definitely recommend it to others.

Black and White – $8.50

Buttermilk Panna Cotta, Chocolate Financier, Frangelico-Chocolate Sauce, Cocoa Crumble, White Chocolate Dust

This panna cotta is one of the new desserts. It’s well-made and has a great consistency. We’re sometimes off-put by the ones in the parks because they have a weird consistency, but this one is great.

The flavor on its own is softly sweet. There’s a thin layer of white chocolate on the bottom.

The cake on the sides is moist and slightly fudge-y with a rich chocolate flavor.

The round white disks are real white chocolate.

The crunchy bits on top taste slightly burnt, but that’s our only complaint.

There’s a good amount of texture to give the panna cotta the crunch it needs. You can dip bites into the white and soy chocolate dust.

You can taste the Frangelico in the drizzle.

This dessert, like the entrée, has many elements to be mixed or enjoyed on their own. All in one bite, this is delicious layers of different chocolate and textures.

Mint Julep – $16

Woodford Reserve Bourbon muddled with Fresh Mint and Agave Nectar

This is a light and fresh drink. The agave gives the bourbon a hint of sweetness that pairs well with its undertones.

The sweetness tastes fresh and not like an artificial syrup.

The mint is just barely there but hits at the end of each sip.

This is a solid choice of drink.

Overall

The Turf Club Bar and Grill continues to hit it out of the park with several excellent courses. From what we heard at the other tables as well, nobody was walking away disappointed.

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