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Pork Shank no more
The Pork Shank has been removed from Gaston's menu according to the people at DFB. The new toned down menu now offers a few snacks and drinks. I never did get to try one but I know a lot of people are going to miss it.
- Lynn -
INTERCOT Staff: Theme Parks, DVC
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I hope it's just temporary and/or shows up somewhere else. It was a nice low carb, low cost, large enough for a meal option.
Steve "I'm Grumpy because you're Dopey"
90Treehouse, 93Clubhouse Villa(DD2), 96Hotel Plaza(DD5&2), 99CR, 01OKW(expecting DS), 03POR (luv the trundle), 04AKL, 06ASMo(DW40, DD2), 07DLRP/PC, 08Y&BC/PC/DLRP, 09ASMusic/Cruise, 10ASSp/Pop, 11POR/Cruise, 12DLR, 13PC/Cruise, 14ASMu, 15CRx2, 16CR&ASMo(DW50)
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I loved.the pork shanks! Maybe the price of pork is the cause?
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I wonder if they are trying to get more people in and out of Gaston's? The seating area is REALLY small. I know a few people who LOVED this snack, and are going to be bummed.
Heather aka ibelieveindisneymagic
INTERCOT Staff
Engaged at the castle!
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It was on our list to try for up coming trip. A little disappointed.
Pally
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They are offering beef stew and roll instead so I'd think that would make people want to stick around longer. I'm not a turkey leg/meat leg lover so I won't really miss it. The stew looks good though.
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I'll miss the pork shank but will be anxious to try the beef stew.
Lanny
Have been going to WDW since 1981
Have a Great Day
Health and Happiness to all Disney Freaks
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Originally Posted by
mandaep
They are offering beef stew and roll instead so I'd think that would make people want to stick around longer. I'm not a turkey leg/meat leg lover so I won't really miss it. The stew looks good though.
That seems like an appropriate substitution.
Natalie
INTERCOT Staff: Disneyland Resort-California, The Water Cooler
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A quick look also shows that the shank is not available at Dockside anymore. I'm not sure when it was taken off the menu.
I agree that it was delicious, and a good low carb, protein rich treat (which is hard to find at WDW) and it will be missed.
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