A COMPLETE GUIDE TO WALT DISNEY WORLD

 

Yachtsman Steakhouse Dinner Menu

GUIDE TO WALT DISNEY WORLD


Appetizers

Chilled Seafood Salad  Lobster, Shrimp and Jumbo Crab with Lemon Panna Cotta and Brown Vinaigrette   16.00

Vine-ripened Tomato Salad   Vine-ripened Tomatoes with Buffalo Mozzarella, Petite Basil, and Aged Balsamic   13.00

Seared Maine Diver Scallops with Roasted Red Peppers, Spring Onion, Arugula, and Poblano-Avocado Sauce   14.00

Braised Beef Ravioli    Wild Mushroom Ragout and Parmesan   12.00

Escargot with Garlic-Herb Butter and Puff Pastry   13.00

French Butter Pear and Prosciutto   Mache Lettuce, Shaved Parmesan, and Vanilla Vinaigrette   11.00

Caesar Salad  Crisp Romaine Lettuce, Aged Parmesan, and Ciabatta Croutons   9.00

Assortment of Artisan Cheese accompanied with Toasted Multi-Grain Baguette  14.00

Lobster Bisque  Maine Lobster and Crème Fraiche finished with Brandy   9.00


Entrees

All of our Steaks are cooked over our Oak-Fired Grill

Cowboy Steak  20-oz Bone-In Rib-Eye with Fried Onion and Red Wine Butter   46.00

Braised Beef Short Ribs with Celery Root Mash, Julienne Vegetables and Natural Jus   33.00

"Prime" New York Strip Steak  12-oz Strip Steak with Peppercorn Brandy Sauce and Potato Gratin with Diamond White Cheddar  42.00

Yachtsman Filet Mignon  8-oz Filet with Mashed Potatoes and Red Wine Sauce   40.00

Porterhouse  24-oz Center-cut Porterhouse with Fresh Cut Fries and Roasted Garlic Butter   44.00

Roasted Free-Range Chicken Breast   Butternut Squash Puree, Ricotta Gnocchi, Chanterelle Mushrooms, and Brussels Sprouts Greens   30.00

Florida Grouper   Jumbo Lump Crab and Corn Cake, Rainbow Chard, and Crab Butter Sauce   34.00

Herb-crusted Rack of Lamb with Braised Belgian Endive, Sunchoke Puree, and Cabernet-Olive Reduction   34.00

Potato and Leek Ravioli   Bell Pepper Ragout, Goat Cheese Fondue, and Buttered Spinach   24.00


Side Dishes

Truffle Mac & Cheese   Orecchiette Pasta and Goat Cheese   9.00
Brussels Sprouts
with Ham and Sage Cream   8.00
Creamed Spinach 
with Parmesan and Gruyere   7.00
Sautéed Mushroom Caps with Sherry and Cabernet Wine Sauce   7.00
Caramelized Onions with White Balsamic   6.00
Rainbow Carrots with Honey-Herb Butter   7.00
 

Menu as of December 2009
 



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