Yachtsman Steakhouse menus

Disney's Yacht Club Resort
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Yachtsman Steakhouse dinner menu
Appetizers

Shrimp Cocktail  14.00
-Chilled Jumbo Shrimp, fresh Lemon and Cocktail Sauce

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

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

Braised Beef Ravioli  12.00
-Morel Mushroom Ragôut and Parmesan 

Caesar Salad  9.00
-Crisp Romaine Lettuce, Aged Parmesan, and Ciabatta Crouton

Escargot  13.00
-with Garlic-Herb Butter and Puff Pastry 

Assortment of Artisanal Cheeses  14.00
-accompanied with Toasted Multi-Grain Baguette 

Asian Pear and Prosciutto  11.00
-Mâche Lettuce, Shaved Parmesan, and Vanilla Vinaigrette 

Lobster Bisque  9.00
-Maine Lobster and Crème Fraîche finished with Brandy 


Entrees 
all cooked over an oak-fired grill 

Cowboy Steak  47.00
-20-oz Bone-In Rib-Eye with Fried Onion and Red Wine Butter 
St. Supéry Cabernet Sauvignon, Napa Valley ’03 16.00

Braised Beef Shortribs  32.00
Herb-roasted Fingerlings, Julienne Vegetables and Natural Jus 
Woop Woop Shiraz, South Eastern Australia ‘07 11.00

Roasted Free-Range Chicken Breast  28.00
-with Wild Mushroom Risotto, Rainbow Swiss Chard, and Truffle Jus 
Santenay, Joseph Drouhin, Pinot Noir ‘05 15.00

New York Strip Steak  42.00
-12-oz Strip Steak with Peppercorn Brandy Sauce and Potato Gratin with Diamond White Cheddar 
Cline Cashmere GSM, California ’07 10.00

Yachtsman Filet Mignon  39.00
-8-oz Filet with Mashed Potatoes and Red Wine Sauce 
De Toren Z Bordeaux Blend, Stellenbosch ’06 16.00

Porterhouse  44.00
-24-oz Center-cut Porterhouse with Fresh Cut Fries and Roasted Garlic Butter 
Guenoc Meritage, Lake County ’06 14.00

Florida Grouper  37.00
-Brentwood Corn cake, Jumbo Lump Crab, Rainbow Chard, and Crab Butter Sauce
Kabinett Riesling Reichsrat Von Buhl “Armand”, Pfalz ’07 11.00

Herb-crusted Rack of Lamb  33.00
-with Braised Artichokes, Sunchoke Purée, and Cabernet-Olive Reduction 
Villa Antinori Super-Tuscan, Toscana ’04 12.00

Potato and Leek Ravioli  24.00
-Bell Pepper Ragôut, Goat Cheese Fondue, and Buttered Spinach 
Pouilly-Fuissé, Louis Jadot Chardonnay ’07 13.00


Side dishes

Truffle Mac & Cheese 9.00
-Orecchiette Pasta and Goat Cheese 

Creamed Spinach 7.00
-with Parmesan  

Wild Mushroom Risotto  9.00
-with Aged Gouda

Brussels Sprouts  8.00
-with Ham and Sage Cream 

Sautéed Mushroom Caps 7.00
-with Sherry and Cabernet Wine Sauce 

Rainbow Carrots  7.00
-with Honey-Herb Butter
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