The Animal Kingdom Lodge’s Sanaa has debuted a new lunch menu! And we have all the details and a few pics courtesy of guest author Julie B.!
You all know how much I LURVE Sanaa at Disney’s Animal Kingdom Lodge Kidani Village (BUTTER CHICKEN!!!). And I’m excited to share that there have been some interesting changes made to the lunch offerings since our recent Sanaa lunch review.
In fact, it’s the most dramatic menu makeover since the restaurant opened.
Let’s take a look at what’s been updated…
The Sanaa bread service has been a major fan favorite for years. Basically, you’ve always been able to get a choice of three breads (including the gorgeous and buttery Naan bread) and three accompaniments for $8.99.
Now, Sanaa diners can pay an additional $2 to receive all nine accompaniments with the bread service! Just two bucks and NO MORE CHOOSING!
You’ll get all those delicious sauces and chutneys for $10.99! Seriously good deal.
Appetizers and Salad Sampler
The Appetizer Sampler for Two has changed its offerings.
NOW, instead of samosas, lamb kefta kabobs, and roasted cauliflower, it features samosas, lamb kefta sliders, and a choice of Seasonal Soup or Chana Tikki (a new appetizer described as Spiced Chickpea Cakes with Tomato Chutney).
The Lamb Kefta Sliders have replaced the former kabobs, and a seasonal soup is now a regular feature on the menu.
Never fear, the totally awesome Tomato Soup with Paneer Cheese is still there!
Two new salads have appeared on the salad sampler – Kachumbari (didn’t get a detailed description, the Cast are still getting used to everything, too) and Mango salad. These replace the Golden Lentils and Tomato Salad, and the Roasted Beets salad.
Slow-cooked in Gravy
Another menu change Julie got to sample personally was the different variety of “Slow-cooked in Gravy.” She says:
You can sleep soundly tonight knowing your belovedButter Chicken and Beef Short Ribs are safe.
But I am sad to see the Shrimp in Green Curry off the menu (truthfully it’s been hit or miss for me with this dish, but when it’s on it is spot on!). The new option is Sustainable Fish with Goan Curry. Our waiter informed us that the curry is derived from the traditional spices of the region Goa.
While the fish was mild and well cooked, I found the sauce a bit lacking. It had nice spices but they were too muted, especially after the spice explosion from the bread service. I added a little leftover coriander chutney to the dish and it helped some of the flavors to pop.
Other changes to the menu: The Chuck Burger has been replaced with a Bison Burger, served open-faced on top of naan with goat cheese and spiced mustard sauce.
The bison was very flavorful and the sauce wasn’t overpowering in its mustard flavor. It’s a little nontraditional if you’re in the mood for a standard burger on a bun. This burger is probably not one that you could easily wrap in the naan and make into finger food. It’s a more refined take on a burger, but tasted great!
Seasonal Vegetable Wat, Lentil Dahl, and Chana Marsala have been added to the Vegetarian Sampler. Out are the Stewed Lentils; Spicy Peas, Chickpeas, and Potatoes; and Vindaloo-style Vegetables.
African Cooking with Indian Flavors
On this part of the menu, gone is the Tandoori Chicken Salad, being replaced with a Chicken Chaat and Bhatura.
The turkey sandwich has also changed and is now served on ciabatta with avocado, smoked bacon, pickled red onion, and lemon mayonnaise.
It sounds a little too run-of-the-mill for me if I’m at such an exotic restaurant, but I’m sure it’s a delicious turkey sandwich nonetheless.
Final changes are found on the dessert menu. There’s a new dessert platter that feeds five guests as well as a Mango-saffron Mousse with Spiced Berry Compote.
The rice pudding has gotten a new description but sounds very similar in its tropical flavors and pistachio tuile.
The chocolate cake has been replaced by a Tanzanian Chocolate Mousse with Kenya Coffee and Caramel. Julie’s waiter mentioned that this was super rich, almost too rich!
A fun addition to the menu style is a side flap Glossary.
Julie says, “It can be very helpful in decoding a menu that has many terms I’ve never heard of before and makes a new cuisine a little more approachable for everyone.”
What are your thoughts on this new Sanaa menu? Any favorites you are sad to see leave or new things you’re excited to try?