The Insider's Menu Guide to EPCOT's Le Cellier: What to Order and Split

Published June 30, 2026 · Updated September 9, 2026

Le Cellier in EPCOT’s Canada pavilion has been a Disney World dining staple for years. It is dark, air-conditioned, and serves up heavy, comforting steakhouse classics. Because of its massive popularity, grabbing a table can be brutal. (If you are struggling to find a time, set up a SupaPark Drop Watch alert and SupaPark will ping you the second someone cancels so you can scoop up their table directly in My Disney Experience).

But once you sit down, the real challenge begins: navigating a pricey, heavy menu without blowing your budget or feeling too stuffed to walk around World Showcase. Here is exactly what to order, what to split, and the off-menu hacks to ask for.

The Steak Strategy

If you are dining solo or have a smaller appetite, the 7-oz Filet Mignon is the obvious play. However, if you are dining as a couple or a group, look at the larger cuts. Ordering the 12-oz steak and splitting it gives you a premium cut for roughly the price of two smaller steaks.

If you are ordering the signature Le Cellier Filet Mignon, here is the insider move: ask your server to cook it medium-rare and finish it on the grill. This gives you the perfect internal temperature but adds an extra layer of char and flavor on the outside.

Poutine and Soup Hacks

The Canadian Cheddar Cheese Soup and the Signature Poutine are the two most famous starters here, but they are incredibly rich. Do not make the mistake of ordering full portions for yourself on top of a heavy steak.

For the soup, you can actually ask your server for a half-portion to share. This saves you $4 to $5 and gives you just enough of the rich flavor without ruining your appetite for the main course.

For the poutine, it absolutely lives up to the hype—the high-quality cheese curds and deep, savory gravy make it one of the best bites in EPCOT. Treat it as a shared starter for the table, never a personal side dish. If you have a larger group, order one full portion and one half-portion to split. The kitchen will still load up the half-portion with the full gravy experience.

Where to Spend Your Beverage Budget

Do not waste your sit-down dining budget on generic alcohol. If you just want a standard Moosehead or a La Fin Du Monde beer, buy it from the popcorn cart outside the pavilion before or after your meal.

Save your Le Cellier beverage dollars for something unique, like the Ottawa Apple signature cocktail. If you prefer wine, the Canadian list leans heavily on Okanagan Pinot Noir. A glass usually runs around $12, pairs perfectly with the beef, and feels like a justified steakhouse purchase.

The Sweet Finish

If you are on the Disney Dining Plan, the Chocolate Lava Cake is a fantastic, credit-worthy finish that counts toward your table-service meal. If you are paying out of pocket and want a true Canadian splurge to celebrate a milestone, ask for a bottle of Icewine to pair with your dessert.

The SupaPark Takeaway

Eating a heavy steak dinner requires pacing your EPCOT day. If you know you are dropping cash at Le Cellier tonight, play it cheap during the afternoon. Take advantage of the completely free international soda samples at Club Cool in World Celebration, or split an under-$8 frozen slushie at Refreshment Station. By saving your beverage and snack budget during the day, you can confidently order the filet and the signature poutine at night.

If you are trying to piece together the perfect park day around your dining reservations, use the SupaPark day builder at supapark.com to map out the smartest time to ride the headliners before dinner.

Go deeper — the full guides: The Insider’s Guide to EPCOT’s Regal Eagle Smokehouse: What to Eat, Skip, and Share · The Insider’s Menu and Booking Guide to California Grill · The Insider Guide to Vegetarian Dining in EPCOT’s World Showcase

SupaPark tracks live wait times and crowd forecasts, and pings you the second a hard-to-get reservation opens or a ride goes walk-on — free to start at supapark.com.