Soak in Southern Hospitality
Experience the vibrance and celebratory spirit of New Orleans Square––where the good times roll, and Creole and Cajun fares are ready to be enjoyed! Stroll on over to Tiana’s Palace where each delectable dish is served the way good food should be––with love!
Step inside this beautiful restaurant that’s a reminiscent slice of the elegant French Quarter. Tiana’s Palace is a quick-service style eatery built on hard work and a whole lotta love! Soak in the lively culture of New Orleans through new menu items inspired by the flavors of the Crescent City––including Southern comfort dishes and plates with a Cajun and Creole twist.
Come! Sit for a spell and enjoy a welcoming atmosphere as you experience Princess Tiana’s magnifique menu!
There will be so many elegant yet subtle details throughout the restaurant that offer fun hints at Tiana’s rich past in New Orleans. Below the lit marquee that reads “Tiana’s Palace” hanging above a metallic gold balcony, is an emerald green wrought iron railing and awnings dyed in yellow and green, reminiscent of Tiana’s beautiful formal ball gown. You will be surrounded by the colors of Mardi Gras as you sit at yellow tabletops, on warm vanilla-colored chairs with green seats, in the shade of yellow and green umbrellas.
Disney Imagineers also took inspiration from the film for the interior of the restaurant, which includes a large mural of the bayou. You will also see other references to Tiana’s story – lilies represented on numerous signs, plaques and light fixtures, frog porcelains, cookbooks Tiana has collected on little shelves, and her father’s favorite gumbo spoon proudly on display. You’ll also want to keep an eye out for the letters from her father and neighbors on display, alongside a childhood photo of Tiana.
A childhood favorite of mine from the mid-1970s
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl.
On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.
Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down.
Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil.
Repeat with the other sandwich half.
Cook 3 minutes on each side, or until golden brown.
Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve.
Repeat with the other three sandwiches.
Cook one at a time, and allow the oil to reach the desired temperature between each.
Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.
River Belle Terrace (1971-Present)
River Belle Terrace has been sponsored by Oscar Meyer, Hormel, and Sunkist. At present, it has no sponsor.
Scenic Specialties at a Classic Venue
Sit down to a leisurely lunch or dinner while enjoying riverfront views at this iconic Disneyland Park eatery.
Located in the heart of Frontierland, River Belle Terrace has remained a fan favorite for generations and provides memorable meals that delight all ages. You may even catch a glimpse of the Mark Twain Riverboat gliding down the Rivers of America as you feast on fare from a Southern menu loaded with charm.
Sit-Down Dining with Southern Flair
No matter what time of day you’re joining us, you’ll find variety of delicious dishes that are sure to satiate any appetite. At lunch and dinner, choose from a bounty of hearty crowd-pleasers like Mac & Cheese, Tofu and a Pulled Pork Sandwich. For dessert, treat yourself to House-made Pudding or Monkey Bread.
Growing up in Los Angeles in the 70s/80s we visited Disneyland on a regular basis and often after school, before "Annual Passes".