Yachtsman Steakhouse

Location: Off hallway between lobby and pool
When Open: Dinner
Hours: Typically 5:30-10p

Menus (click below to view)
Dinner
Children's Menu

Dinner Menu

Last Check/Update: 5/6/2008

Appetizers

Crispy Fried Rock Shrimp Sweet Chili Sauce and Yuzu Sour Cream	14.00
Hudson Valley Foie Gras Citrus Brioche, Roasted Heirloom Apples, and Vanilla Gastrique	16.00
Seared Maine Diver Scallops Frisee and Shiitake Mushroom Salad tossed with warm Smoked Bacon Vinaigrette	13.00
Chilled Seafood Salad Lobster, Shrimp, and Jumbo Crab with Lemon Creme Fraiche and Avocado Cream	16.00
Tomato Salad Baby Arugula, White Balsamic Vinaigrette, and Point Reyes Blue Cheese	12.00
Lobster Bisque Maine Lobster and Creme Fraiche finished with Brandy	9.00
Caesar Salad Crisp Romaine Lettuce, Aged Parmesan Cheese, and Ciabatta Croutons	9.00
Assortment of Artisan Cheese accompanied with Toasted Fig and Anise Baguette	14.00
Farmers Salad Mixed Greens Salad, Spring Vegetables, Grand Reserve Hazelnut - Vinaigrette and Soft Boiled Egg	10.00

Entrees
All Steaks Cooked Over Oak-Fired Grill

Chateaubriand for Two 18-oz Tenderloin served with Bearnaise Sauce, Mashed Potatoes, and Sauteed Mushrooms Stonestreet Cabernet Sauvignon, Alexander Valley '04 19.00	80.00
Oak-fired Rib-Eye 16-oz Rib-Eye with Horseradish, Mashed Potatoes, and Red Wine Butter Penfold's Thomas Hyland Cabernet Sauvignon, Australia '06 9.00	39.00
Pan-seared Sea Bass Jumbo Lump Crab and Spinach Ravioli, Citrus Butter and Crustacean Sauce Chateau Ste. Michelle "Eroica" Riesling, Columbia Valley '06 12.50	35.00
Yachtsman Filet Mignon 8-oz Filet with Mashed Potatoes and Red Wine Sauce De Toren "Z" Bordeaux Blend, Stellenbosch '04 15.50	37.00
Roasted Free-Range Chicken Breast Lamb Sausage, Braised Artichokes, Pepper Confit, and Heirloom Pole Beans Daedalus Pinot Noir, Willamette Valley '05 14.50	28.00
New York Strip Steak 12-oz Strip Steak with Peppercorn Brandy Sauce and Potato Gratin with Diamond White Cheddar Qupe Syrah, Central Coast '06 10.50	42.00
Boneless Lamb Loin Shiitake Mushrooms, English Peas and Baby Corn, Lamb Merlot Reduction, and Sunchoke Chips XYZ 10 Year Old Vines Zinfandel, Sonoma '06 10.00	32.00
Porterhouse 24-oz Center-cut Porterhouse with Fingerling Potatoes and Roasted Garlic Butter Sterling Vintner's Collection Merlot, Central Coast '04 8.00	44.00
Wild Mushroom Ravioli Seared Trumpets Royale in a Sherry Mushroom Broth with Fiscalini Lionza Cheese Masi Campofiorin Corvina, Veneto '04 9.00	24.00

Side Dishes

Blue Lake Green Beans in Lemon Butter with Red Bell Peppers and Lemon Gemolata	8.00
Creamed Spinach with Parmesan Cheese	6.00
Sauteed Mushroom Caps with Sherry and Cabernet Wine Sauce	6.00

Children's Menu Menu

Last Check/Update: 5/6/2008

Children's Menu
Ages 9 and Under
Choice of one: 1% Mickey Milk, small bottled water or 100% apple juice
Soft drink substituted upon request when available

Appetizers

Soup of the Day Chicken Noodle	3.00
Jr. House Salad Blend of Fresh Mix Field Greens	4.00

Entrees

Oak-Grilled Steak	12.00
Grilled Chicken Strips	9.00
Mickey Pasta	6.00
Baked Fish of the Day	6.00

Dessert

Mickey and Minnie Puzzle	6.00
Chocolate Brownie	6.00

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