Le Yachtsman Steakhouse se situe dans le Disney's Yacht Club Resort.C'est un restaurant signature , le plus réputé niveau viande à WDW, je ne connais pas ce restaurant mais toutes les critiques sont tres bonnes.
L'hotel.Le Disney's Yacht Club Resort.
Le restaurant.
Le menu
Appetizers
Artisanal Cheeses
Assorted Bread and Seasonal Accoutrements
17.00
Pappardelle
Beef Sausage Piccante, Tomato-fennel Ragu, and Arugula
14.00
Charcuterie Board
Lamb Sausage, Suckling Pig, Cured Meats, and Accoutrements
16.00
Roasted Heirloom Beets
Serrano Ham, Belle Chèvre, Mache, and Cranberry Vinaigrette
15.00
Caesar Salad
Crisp Romaine, Parmigiano, Coppa Secco, and Focaccoa Croutons
11.00
Calico Bay Scallops
"Chowda" Style, Oyster Crackers, Fennel, Capers, and Chorizo
15.00
Steakhouse "Wedge"
Iceberg Lettuce, Blue Cheese, Hazelnuts, Tomatoes, and Herbs
13.00
Lobster Bisque
Maine Lobster, Herbes de Provence Biscotti, and Roe Chantilly
11.00
Cheese Selection
Vermont Creamery Bijou
French for “Jewel”, Bijou is a young, aged goat cheese in the style of a Crottin de Chavignol. It has a soft and tangy interior with a nutty, wrinkled rind. We marinate the Bijou in Tazmanian Peppercorns, Thyme, and J. Lablanc Extra Virgin Olive Oil.
Cabot Clothbound Cheddar
Muslin wrapped and brushed with lard, this cheddar ages for a minimum of 10 months in the Cellars at Jasper Hill. Old English in style with the flavor of tangy sweet caramel milk and a nutty finish. It is accompanied by Heirloom Apple Butter
Fiore Sardo
A cheese with ancient origins thought to date back to The Bronze Age in history. Its savor is nut-like with notes of burned caramel and smoke, imparted by fires that warm the huts the cheese is made in on the island of Sardinia. It is paired with pickled grapes.
Pavé d'Affinois de Brebis
Made in the Rhône-Alps region of France, Brebis is a pure sheep’s milk cheese with a creamy texture, downy crust and mildly sweet pâté. Its savor is rich and yields a buttery, toasted nut finish. It is accompanied by honeycomb.
Rogue River Blue
The Rogue River Blue is naturally rinded. This aging process imparts flavors from the Rogue River Valley. These naturally occurring molds from the terroir impart flavors of wild ripened berries, hazelnuts and pears. It is preserved in grape leaves soaked in pear brandy. It is paired with caramelized white chocolate.
Entrèes
28-oz Porterhouse
Herb Fries and Roasted Garlic Butter
52.00
8-oz Center Cut Filet Mignon
Mashed Potatoes and Cabernet Wine Sauce
42.00
12-oz Prime New York Strip Steak
Gruyère Potato Gratin and Peppercorn-Brandy Sauce
45.00
16-oz Boneless Rib-Eye
Sweet Onion Jam, Bone Marrow, Brioche, and Red Wine Butter
43.00
New England Striped Bass
Salsify, Persimmon, Fennel, Broccoli Raab, and Fines Herbes
39.00
Duck Two Ways
Celeriac Purée, Roasted Chestnuts, Kumquats, and Port Jus
33.00
Handmade Ricotta Cavatelli
Wild Mushrooms, Fall Squash, Root Spinach, and Truffle
29.00
Braised Short Rib
Baby Root Vegetables, Heirloom Apple, and Natural Jus
40.00
Beef Hanger Steak
Herb Butter, Truffle frites, Aïoli, and Garden Greens
38.00
Sides
Caramelized Onions
White Balsamic and Butter
6.00
Truffle Macaroni & Cheese
Orecchiette Pasta and Reypenaer
9.00
Sautéed Mushrooms
Garlic, Cream, and Sherry Wine sauce
8.00
Creamed Spinach
Parmigiano-Reggiano and Gruyère
8.00
Rainbow Carrots
Berbere-Spiced, Medjool, and Ginger
9.00
Oven-Roasted Brussels Sprouts
Pleasant Ridge Reserve Fondue and Asian Pear
9.00
Desserts
Lemon Pudding Cake
Blueberry Shake, Fruit Leather, and Candied Lemon
10.00
Crème Brûlée
Vanilla Custard, Fresh Berries, and Chocolate
9.00
Seasonal Sorbet Trio
Coconut Tuile and Fairy Tale Celebration Cuvée
44.00
Peanut Butter and Pretzel Gianduja Cake
Salted Caramel Gelato and Liquid Ganache
11.00
Habanero-infused Flourless Chocolate Cake
Mango Compote and Lime Sorbet
8.00
The Yachtsman Sundae
Trio of Gelato and Amarena Cherries
8.00
Dim 24 Mar 2013 - 11:32
J'aime : 
