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Yachtsman Steakhouse Menu (Yacht Club)

 

Appetizers

Seared Maine Diver Scallops    $14
with Diamond White Cheddar Risotto and Aged Sherry Vinaigrette

Chilled Seafood Salad    $16
Lobster, shrimp, and jumbo crab with lemon creme fraiche and avocado cream

Caesar Salad   $9
Crisp romaine lettuce, aged parmesan cheese and ciabatta croutons

Tomato Salad   $12
Ugly Ripe and Yellow Beefsteak Tomatoes with Red Onions, Basil, Point Reyes Blue Cheese and 8 year old Balsamic reduction

Assortment of Artisanal Cheeses    $14
accompanied with toasted fig and anise baguette

Lobster Bisque    $9
with Maine lobster and creme fraiche finished with brandy

Farmers Salad    $10
Mixed greens, Pickled Yellow Beets, Pistachio-crusted Goat Cheese and Blackberry Vinaigrette

Braised Beef Popovers    $11
with creme fraiche

Crispy Veal Sweetbreads    $11
 with Creamed Leeks, Chanterelles, Madeira-Veal Reduction and Truffle Oil

 

Entrees

All of our steaks are cooked over our oak-fired grill

Australian Wagyu    $54
10 oz  Strip Loin served with Truffle Mashed Potatoes and Cabernet Reduction

Yachtsman Filet Mignon    $39
8 oz filet served with mashed potatoes and a red wine sauce  

New York Strip Steak    $42
12 oz. strip steak, served with peppercorn brandy sauce and potato gratin with diamond white cheddar

Boneless Lamb Loin    $32
Wild Mushroom and Butternut Squash Ragout and Lamb-Merlot Reduction

Blue Nose Sea Bass    $37   
with Lobster-infused linguini, Watercress Butter and White Wine Beurre Blanc

Slow Roasted Prime Rib    $39
14 oz prime rib with with Popover and Au Jus

Roasted Free Range Chicken Breast   $25
with Crushed Fall Root Vegetables, Baby Spinach and Toasted Almond Butter

Wild Mushroom Free-Formed Ravioli    $22
Arugula Pasta, Sauteed Chanterelles, Asparagus and Mushroom Broth

 


Chipotle Shrimp


Grilled Steak

 

Side Dishes

Braised Brussel Sprouts    $8
with Smoked Nueske's Bacon Butter

Creamed Spinach   $7
with Parmesan

Sauteed Mushroom Caps       $7
with Sherry and Cabernet Wine Sauce

 

Desserts

Inspired by the Year of a Million Dreams Black Currant Semi-Frozen Mousse    $7
with forest berries and vanilla panna cotta

Dessert Sampler Platter for Two   $11
Chef's sampling of our desserts

Florida Key Lime Pie    $7
With graham cracker crust, whipped cream and lady fingers

Warm Chocolate Cake    $7
with white chocolate gelato

Sorbet Trio   $7
Chef's selection of seasonal fruit sorbets

Creme Brulee   $8
With fresh berries and rolled chocolate

The Yachtsman Sundae   $8
Caramelized bananas with trio of gelato and a dark chocolate sauce


Jack Daniel's Mousse Cake

 

Specialty Cocktails

Sangria    $7.50
A delicious blend of red Spanish wine and Mediterranean citrus topped with cointreau

Pomegranate Splash    $8.25
Skyy citrus vodka, pama pomegranate liqueur, cranberry juice and soda water

Yachtsman Cosmopolitan   $9.25
Ketel one citroen, Cointreau and a splash of cranberry juice and few drops of lime juice

Huckleberry Breeze    $9.25
44 North Huckleberry vodka, chambord and cranberry juice with a splash of sprite and sweet and sour

Strawberry Basil Lemonade    $8.25
Ketel one vodka, strawberries and fresh basil topped with miunte maid light lemonade

Patron Platinum Margarita    $10.25
Patron silver tequila, cointreau, lime juice and sweet and sour

Gran Crew Martini    $14
Martel cordon bleu, grand marnier, and sour mix in a sugar-rimmed glass

Tommy Bahama Mama    $9.25
Tommy Bahama white sand rum, Myers's original dark rum, creme de banana, tropical juices and grenadine

Cucumber Collins    $9.25
Hendrick's Gin, fresh cucumber puree and lemon juice

 

Specialty Beers

Anchor Steam
Harp
Labatts Blue
Red Stripe
Sierra Nevada
Beck's
Killian's Irish Red
Newcastle Brown Ale
Sam Adams Light
Fosters
Guinness Draught
Smith's Pale Ale
Amber Bock
Yuengling Lager

 

Specialty Teas

$6

For our guests with food allergies or other health-related dietary restrictions, we are happy to discuss and attempt to accommodate your special dietary requests.

An 18% service charge is added for parties of 6 or more

 

Thanks to Paula and Alec K. for this menu

 

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