Among the best steaks I've had in my life, this filet mignon was topped with tomato butter and served with potatoes, asparagus and cauliflower puree. (Photo: Terri Peters)

Among the best steaks I’ve had in my life, this filet mignon was topped with tomato butter and served with potatoes, asparagus and cauliflower puree. (Photo: Terri Peters)

For dessert, we returned to the dining room. The Five Magical Bites were five bite-sized desserts representing five favorite dishes from California Grill’s chefs. Exploring so many distinct tastes in one dessert made for a fun experience, whether it was a little bit of carrot cake or a tiny lemon mousse. I went with crème brûlée topped with pineapple-mango compote, toasted coconut, and an iridescent sugar topping because I’m always loyal to crème brûlée.

There was also a plant-based menu that WDW has embraced in recent years. While we didn’t sample the vegetable dumplings, spring pea and carrot risotto, or peanut and banana torte, I’m sure they would have delighted our tongues as well.