The relatively small dining room of this hotel restaurant has a warm, woody feel, especially if you ask for one of the intimate booths separated by etched-glass panels. Chef's specials such as a Mediterranean seafood medley (Florida lobster, black grouper, shrimp, and scallops) frequently complement menu standards such as grilled sea bass or pan-seared duck and rock shrimp. Sunday's champagne brunch is served in the resort's huge atrium. Themes change monthly, but the 100-item menu often has treats such as quail, duck, lamb chops, Cornish hen, clams, mussels, sea bass, sushi, and more. Although pricey, it's one of Orlando's most popular brunches.