Capa Steakhouse at Four Seasons Resort Orlando Unveils Summer Menu with Spanish-Inspired Dishes and Wagyu Beef Flight

Capa Steakhouse at Four Seasons Resort Orlando Unveils Summer Menu with Spanish-Inspired Dishes and Wagyu Beef Flight

Seasonal dishes inspired by Capa Chef Malyna Si’s Travels through Spain, plus new A-5 Wagyu Beef Flight, enliven Capa’s renowned bill of fare

Orlando at Walt Disney World Resort, U.S.A., 2023-Aug-15 — /Travel PR News/ — Situated atop the 17th floor rooftop of AAA Five Diamond Four Seasons Resort Orlando at Walt Disney World Resort, Capa Steakhouse offers an unforgettable dining experience for Resort guests and locals alike, now amplified with new menu highlights including a Miyazaki Wagyu Beef flight, and Spanish-influenced dishes such as Paella Valenciana, Pulpo a la Gallega, Ensalada de Verano and more. Recently awarded a Michelin star for the second year in a row, the Resort’s signature steakhouse continues to expand its award-winning food and beverage offerings under the leadership of an acclaimed culinary team, including Executive Chef Fabrizio Schenardi and Capa Chef Malyna Si.

Seasonal Menu Additions

Capa’s new menu items are influenced by the summer season’s bounty, and Chef Malyna Si’s recent food tour throughout Europe, where she visited numerous Michelin star restaurants in countries such as Switzerland, Italy, and of course Spain, to gain inspiration for Capa’s menu updates. One traditional Spanish tapa Si was sure needed a place on the Capa menu is the Pulpo a la Gallega, but not without adding her own twist. The dish consists of octopus finished with a caper, honey and black pepper glaze, complemented by smoked tri-colour fingerling potatoes, and a vinaigrette Si felt would round-off the dish, crafted with Spanish boquerónes anchovies and ground pimentón. A creamy garlic aioli completes the flavourful dish, transporting diners to a warm summer meal on the Iberian Peninsula with every bite.

Another new menu addition is Pipirrana, a classic traditional salad from the Andalusian southern region of Spain. A bright and refreshing medley of tomatoes, cucumbers, bell peppers, mango, papaya and pine nuts, Si refers to this dish as “her love letter to a ripe summer tomato.” While the original recipe does not call for mango and papaya, Si wanted to highlight the abundance of tropical fruits Spain is home to, being the sole producer of papaya for Europe. The vibrant salad is complete with a vinaigrette made from Gran Capirete, a sherry vinegar that has been aged for 50 years. “Unlike balsamic, sherry does not lose its bite after ageing. This acidity pairs perfectly with the ripe fruits, delivering a perfect balance of sweetness and tang,” says Si.

In the spirit of summer, Si added two more salads to the menu – the Ensalada de Verano, and the Ensalada Verde. “The Ensalada de Verano is exactly what comes to mind when I think of a summer dish – light, crisp, crunchy, sweet and tart,” says Si of the salad composed of bibb lettuce, fried artichokes imported from Murcia, Spain, grilled peaches and fresh heart of palm, tossed in white truffle honey and a pomegranate vinaigrette. The Ensalada Verde is true to its name, with the stars of the dish being green apple, green tomatoes, mache greens and a mint vinaigrette, paired with soft-boiled egg and queso blando.

Seafood-lovers will delight in the new Pescado, where Si diverts from Capa’s seabass offering and opts for a lighter option with cobia, a mild-flavoured white fish with a buttery, flaky texture. Si plates the dish with chicory, summer squash, and a garlic tomato ragu, a recipe inherited from her mother. “This is my personal take on flavours that feel like home to me. My mom used to make the sauce with pork chops and plain, steamed vegetables, but it’s too delicious to be saved for only one method.”

Arguably, the most authentic addition to the menu is the Paella Valenciana, believed to be the original Spanish paella recipe hailing from Valencia. “Most people consider seafood to be the calling card for paella, but not if you’re asking a true Spaniard,” claims Si. The Valenciana variation consists of what was available regionally when the dish was created, which was rabbit, chicken and snails. Si decided to skip the snails, as she felt rabbit was “adventurous enough for most diners.” Fava beans and haricot verts are blended with Calasparra rice, along with saffron imported from La Mancha, and a white chicken stock used in the original recipe.

Several of Capa’s longstanding guest-favourite menu items have also been enhanced, such as the Berenjenas con Miel de Cana fried eggplant side dish, the Senas mushrooms side dish, the Croquetas, and the Pollo. The Pollo al Pil Pil, a new iteration of Capa’s former Pollo dish, incorporates the iconic truffle mash from the original recipe, embellished with a savoury Pil Pil sauce from the Basque region of Spain. Traditionally made with cod, Si’s variation of the sauce is crafted with free range chicken breast, resulting in a decadent, dairy-free creamy emulsion, bursting with flavours of garlic and citrus. Chicken chicharrónes add a hint of crunch, while grilled chayote and thumbelina carrots complete the dish. Every item on the menu is thoughtfully curated, exemplified by Si’s selection of carrots alone, having conducted a tasting of 12 different varieties before landing on thumbelinas as the perfect choice for the Pollo al Pil Pil.

While the majority of the new menu items are Spanish influenced, Si and the culinary team sought to remain true to the steakhouse concept with the addition of a Miyazaki Wagyu beef flight, featuring 100 percent pure bred Japanese Wagyu from the Miyachiku co-op, located in the Miyazaki Prefecture of Japan. Miyazaki beef must be qualified with top-grade Meat Quality Scores of A-4 or A-5, and Capa’s cuts all boast an A-5 grade. The fat in Wagyu beef has a lower melting point than any other cut, which lends to the melt-in-your-mouth sensation that makes Wagyu beef such an extraordinary culinary experience. The new Wagyu flight features a 6-ounce American cut, a 6-ounce Australian cut, and a 3-ounce Japanese cut, for USD 200.

Capa General Information and Hours

Guests may come for the outstanding cuisine, and stay for the views, as the nightly fireworks spectacular can be enjoyed from two outdoor rooftop terraces. Capa is open daily from 5:00 to 10:00 pm and live music is featured in Capa bar on Wednesdays and Saturdays from 6:00 to 9:00 pm. Reservations can be made by calling 407 313 6161.  Note that Capa will be closed from September 20 to October 18, 2023, for essential enhancements.

Follow Capa on Facebook and #CapaSteakhouse on social media.

Media Contact:

Dana Berry
Senior Director of Public Relations
10100 Dream Tree Boulevard
Orlando, Florida 32836
1 407 313 7777

Source: Four Seasons Hotels & Resort