Yachtsman Steakhouse
Location: Off hallway between lobby and poolWhen 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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