yachtsman steakhouse coq au vin

Yachtsman Steakhouse

Dinner menu, first course, caesar salad, kanpachi crudo, jumbo shrimp cocktail, steakhouse wedge salad, summer bibb salad, lobster bisque, french onion soup, beef carpaccio*, butcher's cuts, 7-oz filet mignon*, 14-oz roasted prime rib*, 12-oz new york strip steak, prime*, 22-oz angus bone-in rib-eye, prime*, butcher's cuts enhancements, oscar-style, half maine lobster thermidor, steakhouse sauces, sauce flight, land and sea entrées, chilean sea bass*, red wine-braised short rib, 14-oz dry-aged pork bone-in rib chop*, pan-seared chicken, trumpet mushroom "scallop", steakhouse sides, truffle macaroni & cheese, creamed spinach, mashed potatoes, hot honey-bourbon brussels sprouts, red wine-braised mushrooms, truffle fries, loaded baked potato, seasonal vegetables, yachtsman signature chocolate cake, cranberry-vanilla cheesecake, apple spice cake, crème brûlée, kids' specialty drink, specialty character drink, kids' appetizers (à la carte), mixed green salad, chicken noodle soup, kids' create-your-own entrées (choose one), grilled chicken breast, baked fish of the day, pasta with marinara, oak-grilled steak, kids' create-your-own selections (choose two), steamed seasonal vegetable, fresh fruit, brown basmati rice, frozen yogurt and berry push-pop, mickey puzzle, macaroni & cheese, orange blossom pilsner – orlando, fl, funky buddha floridian hefeweizen – oakland park, fl, cigar city brewing jai alai india pale ale – tampa, fl, scotches (single malt), glenkinchie, lowlands 12 yr, the macallan, speyside 12 yr, the macallan, speyside 18 yr, the macallan, speyside 25 yr, glenmorangie highland 10 yr, oban west highland 10 yr, lagavulin islay 16 yr, johnnie walker black label, johnnie walker blue label, rémy martin vsop, rémy martin louis xiii, coffee drinks, irish coffee, starboard coffee, jamaican coffee, keoke coffee, pressed pot coffee, payoff martini, cold brew martini, after-dinner flights, bourbon flight, scotch flight, allergy-friendly first course, guests must speak to a cast member about their allergy-friendly request, allergy-friendly butcher's cuts, allergy-friendly butcher's cuts enhancements, allergy-friendly steakhouse sauces, allergy-friendly land and sea entrées, allergy-friendly steakhouse sides, allergy-friendly desserts, allergy-friendly kids' appetizers (à la carte), allergy-friendly kids' create-your-own entrées (choose one), allergy-friendly kids' create-your-own selections (choose two), steamed seasonal vegetables, seasonal fruit allergy.

Guests must speak to a cast member about their allergy-friendly request. While we take steps to help mitigate cross-contact, we cannot guarantee that any item is completely free of allergens. Our allergy-friendly recipes may use highly refined oils, such as soybean oil, and/or ingredients that are processed in facilities that also process allergens. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs. For more information about allergy-friendly requests, ask to speak with a Special Diets Trained Cast Member upon arrival at the location.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Our plant-based menu items are made without animal meat, dairy, eggs and honey.

Accommodations

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Monday, September 9th 2024 changes to Yachtsman Steakhouse Dinner Menu

Friday, august 30th 2024 changes to yachtsman steakhouse dinner menu, sunday, august 25th 2024 changes to yachtsman steakhouse dinner menu, thursday, july 11th 2024 changes to yachtsman steakhouse dinner menu, tuesday, june 4th 2024 changes to yachtsman steakhouse dinner menu, friday, april 26th 2024 changes to yachtsman steakhouse dinner menu, thursday, march 28th 2024 changes to yachtsman steakhouse dinner menu, saturday, march 16th 2024 changes to yachtsman steakhouse dinner menu, tuesday, march 5th 2024 changes to yachtsman steakhouse dinner menu, sunday, february 4th 2024 changes to yachtsman steakhouse children's dinner menu, sunday, february 4th 2024 changes to yachtsman steakhouse dinner menu, thursday, january 11th 2024 changes to yachtsman steakhouse children's dinner menu, tuesday, november 28th 2023 changes to yachtsman steakhouse dinner menu, monday, november 6th 2023 changes to yachtsman steakhouse dinner menu, saturday, august 5th 2023 changes to yachtsman steakhouse children's dinner menu, follow us on social, trending now.

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The Fairest Run Of All

Review: Yachtsman Steakhouse, April 2023

Hooray for trip reports! This trip report covers my April 2023 trip for the runDisney Springtime Surprise Weekend. Today I’ll be reviewing our post-race dinner at Yachtsman Steakhouse. Read all the posts in this report here . Onward!

True story: I made an Advanced Dining Reservation at Yachtsman Steakhouse for the bread basket.

I have heard so many rave reviews of the onion rolls at Yachtsman that it seemed like a perfect post- race dinner spot. Carbs before and carbs after, yes? Also Pat likes steak, the restaurant generally garners good reviews, and we were staying on the Boardwalk already. Sold!

AMBIENCE AT YACHTSMAN STEAKHOUSE

Yachtsman Steakhouse looks like… a steakhouse. Think dim lighting, dark woods, and vaguely nautical decor. If you somehow managed to cart me into the space without me knowing my location and told me I was in Annapolis, I would believe you. (Incidentally, if you are looking for a good steakhouse in Annapolis, I highly recommend Lewnes.)

The good news is that there are a few tapestries scattered around the walls, which keeps the sound level down. And while the tables out in the middle of the restaurant (where we were placed) are not as cozy as the booths look, you don’t feel like you’re stacked on top of your neighbors like you do in some restaurants (looking at you, Coral Reef).

It’s also hella dark in there – mood lighting, doncha know. I tried to doctor my photos as best I could, but to paraphrase every Star Trek doctor: I’m a writer, not a photographer. 😂

DRINKS AT YACHTSMAN STEAKHOUSE

Oddly enough, there are no cocktails listed on the online menu , although there are some beers, whiskey flights, and alcoholic coffee drinks, etc. I don’t remember cocktails on the printed menu either, although to be fair I wasn’t looking for them. Regardless, I’m sure they can make you any number of standard drinks by request.

Instead I want to discuss the wine menu. It is extensive, as you might expect in such an establishment, and you can buy wines by the glass or the bottle. As with all wines ( thank you, John Cleese !), while some level of quality might be indicated by price, what you like is more than likely going to be up to you. But I did want to bring up two notes:

1. As you might also expect at such an establishment, there is a significant upcharge on bottles of wine. This is how restaurants make their money, and I don’t necessarily begrudge them that. But keep it in mind as you budget for your meal here. Unless you don’t need to, in which case this entire paragraph has been a waste of your time. Sorry!

2. You can take your bottle to go! They’re happy to recork and bag it for you. We took most of our second bottle home for room wine purposes.

BUT MOSTLY FOOD

Yachtsman Steakhouse is perhaps most famous for its bread service, and it’s true that I made this reservation partially for that reason. What? I love bread and butter!

And the complimentary Yachtsman bread basket includes two types of bread: a chewy, hearty multigrain roll plus the beloved onion turnovers. Tragically, I was slightly underwhelmed by the turnovers, which were tasty but in a I-could-make-this-with-some-Pillsbury sort of way. Don’t get me wrong, I enjoyed them, but I wasn’t blown away the bread selection itself.

I did appreciate that the bread came with both softened, salted butter (don’t you hate it when the butter is cold?) AND roasted garlic!!! I loved the roasted garlic. It was soft and as spreadable as the butter, but, y’know, garlic. And if you enjoy throwing garlic around in your recipes with wild abandon (which I do), you’ll love this. A special touch that genuinely impressed me.

As an appetizer, Pat ordered the steakhouse wedge salad: candied Bacon, farmhouse eggs, radish, and smokey blue cheese vinaigrette. The salad itself was crisp and fresh, but we agreed the real standout with the candied bacon. It was thick and full of umami flavor. I wouldn’t call it a must-do, but if you like a salad with your meal this is a solid choice.

After some deliberation, Pat also selected the 12-oz New York strip steak, which our waiter said would’ve been his suggestion anyway. He absolutely loved this! He ordered it medium rare, and described it as perfectly cooked with an incredible seared crust. Ten out of ten, would order again, and that comes from a man who makes a pretty mean steak himself.

The steak came with fingerling potatoes, blistered tomatoes, and confit shallots. I asked Pat about these for the purposes of this review, and he said “… my steak came with stuff?” So, uh, that part wasn’t memorable. But he was really into the steak, and that’s what counts.

Now, I know this is tantamount to sacrilege, but at this steakhouse I ordered… the chicken. See, many moons ago my girl Elizabeth made Coq au Vin, and it was AMAZING. It was also a long and time-consuming process, which is why I’ve never attempted to replicate it myself. So when I saw it on the Yachtsman menu, I had to give it a go.

Yachtsman’s Coq au Vin is moist and flavorful, but it just wasn’t wine-y enough for my tastes. This is probably a very subjective opinion, but I would’ve liked more vin to come through. In an inverse of Pat’s steak situation, it was the accompaniments that did it for me: house-made fettucine, mushrooms, cipollini onions, and pancetta. Everyone loves pancetta, obviously, but that fresh fettucine was SO GOOD. I could’ve ordered a bowl of it alone and been perfectly happy. Actually, I wonder if they’d let me do that?

A FEW EXTRAS

As is often the case at steakhouses, Yachtsman offers a bunch of its sides separately. Pat ordered a baked potato to go with his entree. It arrived unassumingly enough, looking exactly like a baked potato generally does, but Pat was really impressed with this too. It was large and fluffy and dusted with sea salt, and while the menu made no mention of this, the sour cream tasted in-house, or at the very least freshly made.

More unusual to me, however, was the offering of a pallet cleanser – with our main course we received a cherry sorbet to help our tastebuds transition from our salad to the entrees. We didn’t really need this, but I thought it was a really nice touch. Something else to set Yachtsman apart as an upscale experience.

YACHTSMAN STEAKHOUSE SERVICE

I’ve never looked into this personally, but it is my vague understanding that getting a waiter position is coveted among Cast Members, I guess because of the tips? I don’t know. Anyway, I’ve never had an unfriendly CM in any WDW restaurant.

That being said, I’ve noticed that the CMs in your fancier establishments (California Grill, say, or Topolino’s at dinner) do seem to raise the bar considerably. Not being a particularly fancy person myself, it’s hard for me to put my finger on the difference, nor do I have a ton of comparative experience outside the Disney bubble. Suffice it to say, our server was knowledgeable, personable, and… I don’t know, “eager to please” sound kinda demeaning, but yeah, that. Eager to please IN THE MOST DIGNIFIED WAY POSSIBLE, okay?

This is the sort of place where they present the wine, offer facts about the food, and pack your leftovers for you. Then they write “you are special!!” on a piece of paper, roll it into a tube, and bop you on the nose with it.*

* Obviously they do not do this. Hopefully my weird metaphor is illustrative of the vibe?

IN CONCLUSION

Yachtsman Steakhouse, I think, has two strikes against it: it is expensive, for one, and two, I actually don’t think it’s that unique. Imagineering has done a great job faithfully recreating… a seaside steakhouse. Of course, I’ve spent a lot of time in Annapolis; maybe it’s more interesting if you haven’t?

Luckily, it also has many things going for it: the location, service, and food. Yachtsman is wildly convenient to Epcot, the Studios, and anything on the Boardwalk. As noted above, both the service and food are excellent. And as far as that seaside steakhouse theme goes, I would be remiss if I didn’t note that they nailed it.

Therefore, if you’re a steak-and-potatoes person, you’re at WDW, and you’re ready to trade a more cash for higher quality, I’d say go for it! And get some wine for the road. 😀

Don’t forget, you can  follow FRoA on Twitter @fairestrunofall  and  on Instagram @fairestrunofall . If you have any questions or thoughts, leave a comment or email  [email protected] .  See ya real soon!

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Yachtsman Steakhouse

Disney's Yacht Club Resort at Walt Disney World

Dinner Menu

Steakhouse, Signature Dining, A la Carte

Last verified or updated on September 18, 2024

Menus provided by TouringPlans.com are unofficial and subject to change.

Shaved Parmesan, Croutons

Charred Scallion Mignonette, Avocado Mousse (For Gluten/Wheat, Egg, Milk, Peanut/Tree Nut, Sesame Allergies)

Poached, House-made Cocktail Sauce, Lemon

Candied Bacon, Farmhouse Eggs, Radish and Smokey Blue Cheese Vinaigrette

Green Goddess Dressing, Marinated Summer Vegetables

Lobster Biscuit, Crème Fraîche, Espelette Oil

Sourdough Crouton, Gruyère, and Onion Broth

Pepper Relish, Hearts of Palm, Arugula, Parmigiano Reggiano, Smoked Sea Salt

Mashed Potatoes, Bordelaise Sauce

Yorkshire Pudding, Au Jus, Horseradish Cream

Loaded Baked Potato, Peppercorn Sauce

Gratin Potatoes, Red Wine Butter

Crab, Asparagus, and Béarnaise

Creamy Cognac Sauce, Aged Parmesan

House Steak Sauce, Béarnaise, Peppercorn, Blue Cheese, Bordelaise

Rock Shrimp Perlou, Chorizo, Crab Beurre Blanc, Pickled Heirloom Tomatoes

Bacon and Kale Mashed Potatoes, Roasted Carrots and Turnips (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, Soy Allergies)

Summer Squash and Feta Spoon Bread, Smokey Tomato Jam, Heirloom Tomato Salad (For Gluten/Wheat, Fish/Shellfish, Peanut/Tree Nut, Sesame, Soy Allergies)

House-made Herb and Potato Dumplings, Chicken Confit, Fire-roasted Corn, Asparagus, Chicken Jus

Power Grain Pilaf, Braised Kabocha Squash, Yuzu-Spinach Emulsion (Plant-based)

Chili-candied Walnuts

Vermont Cheddar Butter, Bacon, Chives, and Sour Cream

Mocha Cake Layers, Milk Chocolate Pastry Cream, Salted Caramel Sauce, Raspberry Sauce, Dulce Chocolate Crumble, Espresso Cream

Macerated Strawberries, Dulcey Crumble, Strawberry Gel, Strawberry-Chocolate Rose

"Cream Cheese" Icing, Candied Walnuts, Apple and Cranberry Fluid Gel (Plant-based)

Luxardo Cherries, Orange Segments, Whiskey Ganache (Made with or contains alcohol product)

Minute Maid Zero Sugar Lemonade with flavors of Cotton Candy served in a souvenir Character Cup

Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small DASANI Water, or Small Minute Maid Apple Juice

1/2-oz 90.50 | 1-oz 175.00 | 1 1/2-oz 250.00 | 2-oz 300.00

Jameson Irish Whiskey

Tia Maria Liqueur, Drambuie Liqueur, Grand Marnier Liqueur, Brandy

Myers's Original Dark Rum, Tia Maria Liqueur

Kahlúa Liqueur, Brandy, Dark Crème de Cacao

Freshly Brewed Joffrey's Coffee Yachtsman Custom Blend

Mozart Chocolate Cream Liqueur, Stoli Vanil Vodka, Chambord Liqueur, Espresso, Strawberry

SelvaRey Chocolate Rum , Tia Maria Liqueur, Joffrey's Coffee Cold Brew

Larceny, Angel's Envy, Woodford Reserve (3/4-oz pour of each selection)

The Macallan 12 yr, Lagavulin 16 yr, The Macallan 18 yr (1/2-oz pour of each selection)

Marinated White Anchovies and Croutons (For Peanut/Tree Nut, Shellfish, Sesame, and Soy Allergies)

Poached, House-made Cocktail Sauce, Lemon (For Gluten/Wheat, Egg, Milk, Peanut/Tree Nut, Sesame, and Soy Allergies)

Candied Bacon, Farmhouse Eggs, Radish, Smokey Blue Cheese Dressing (For Gluten/Wheat, Fish/Shellfish, and Peanut/Tree Nut, and Sesame Allergies)

Green Goddess Dressing, Marinated Summer Vegetables (For Gluten/Wheat, Egg, Fish/Shellfish, Milk, Peanut/Tree Nut, Sesame Allergies)

Lobster Biscuit / Crème Fraîche / Espelette Oil (For Egg, Fish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Sourdough Crouton, Gruyère and Onion Broth (For Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Truffle Aïoli, Parmesan, Fried Capers, Grilled Artichoke, and Smoked Sea Salt (For Gluten/Wheat, Fish/Shellfish, Sesame, and Soy Allergies)

Mashed Potatoes, Bordelaise Sauce (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Yorkshire Pudding, Au Jus, Horseradish Cream (For Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Loaded Baked Potato, Peppercorn Sauce (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Gratin Potatoes, Red Wine Butter (For Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Creamy Cognac Sauce, Aged Parmesan (For Gluten/Wheat, Egg, Fish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Crab, Asparagus, Béarnaise (For Gluten/Wheat, Fish, Peanut/Tree Nut, Sesame, and Soy Allergies)

(For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Rock Shrimp Perlou, Chorizo, Crab Beurre Blanc, Pickled Heirloom Tomatoes (For Egg, Peanut/Tree Nut, Sesame, Soy Allergies)

House-made Herb and Potato Dumplings, Chicken Confit, Fire-roasted Corn, Asparagus, Chicken Jus (For Gluten/Wheat, Fish/Shellfish, Peanut/Tree Nut, Sesame, Soy Allergies)

Power Grain Pilaf, Braised Kabocha Squash, Yuzu-Spinach Emulsion (For Egg, Fish/Shellfish, Milk, Sesame, and Peanut/Tree Nut Allergies)

(For Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Chili-candied Walnuts (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut, Sesame, and Soy Allergies)

(For Gluten/Wheat, Fish/Shellfish, Milk, Peanut/Tree Nut, Sesame, and Soy Allergies)

Vermont Cheddar Butter, Bacon, Chives, and Sour Cream (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

(For Gluten/Wheat, Egg, Fish/Shellfish, Peanut, and Soy Allergies)

Mocha Cake Layers, Milk Chocolate Pastry Cream, Salted Caramel Sauce, Raspberry Sauce, Dulce Chocolate Crumble, Espresso Cream (For Fish/Shellfish, Peanut/Tree Nut, Sesame Allergies)

Macerated Strawberries, Dulcey Crumble, Strawberry Gel, Strawberry-Chocolate Rose (For Fish/Shellfish, Peanut/Tree Nut, Sesame Allergies)

"Cream Cheese" Icing, Candied Walnuts, Apple and Cranberry Fluid Gel (For Egg, Fish/Shellfish, Milk, Sesame, Soy Allergies)

Luxardo Cherries, Orange Segments, Whiskey Ganache (Made with or contains alcohol product) (For Gluten/Wheat, Fish/Shellfish, Peanut/Tree Nut, and Sesame Allergies)

(For Fish/Shellfish, Milk,  Peanut/Tree Nut, and Sesame Allergies)

(For Gluten/Wheat, Fish/Shellfish, Milk, Peanut/Tree Nut, and Sesame Allergies)

Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small DASANI Water, or Small Minute Maid Apple Juice (For Gluten/ Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small DASANI Water, or Small Minute Maid Apple Juice (For Egg, Fish/Shellfish, Milk, Peanut/Tree Nub, Sesame, and Soy Allergies)

Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small DASANI Water, or Small Minute Maid Apple Juice (For Gluten/Wheat, Egg, Peanut/Tree Nut, Shellfish, Sesame, and Soy Allergies)

Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small DASANI Water, or Small Minute Maid Apple Juice (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

(For Gluten/Wheat, Egg, Fish/Shellfish, Milk, Peanut/Tree Nut, Sesame, and Soy Allergies)

(For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, and Soy Allergies)

(For Fish/Shellfish and Peanut/Tree Nut Allergies)

(For Egg, Fish/Shellfish, and Peanut/Tree Nut Allergies)

(For Gluten/Wheat, Egg, Fish/Shellfish, Milk, Peanut/Tree Nut, and Soy Allergies)

Disney Dish with Jim Hill Podcast

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Yachtsman Steakhouse Overview | Disney’s Yacht Club Resort Dining

Yachtsman Steakhouse is a high-end dining establishment that is renowned for its premium steaks, fresh seafood, and free-range chicken.

Dining Overview

The restaurant features a nautical, New England-inspired theme that complements the overall aesthetic of the Yacht Club Resort. The dining room has a craftsman-inspired design, catering to a variety of tastes with an array of dishes, incredible sides, and amazing, cut-in-house steaks.

In terms of location, the restaurant overlooks the water and beach area of the resort, creating a scenic dining experience. It’s easily accessible from the Beach Club, BoardWalk, and other areas of the resort.

The menu at Yachtsman Steakhouse is varied enough to appeal to any guest’s tastes. It’s known for serving high-grade steaks and has a reputation for being one of Disney World’s most impressive sources of magnificent meals. In addition to its steaks, the restaurant offers a selection of fresh seafood and free-range chicken.

One of the unique aspects of Yachtsman Steakhouse is its on-site butcher room where steaks are hand-cut. This attention to detail and commitment to quality is part of what makes dining at Yachtsman Steakhouse a memorable experience.

Overall, Yachtsman Steakhouse provides a signature dining experience at Walt Disney World near EPCOT, combining superb food with a charming setting and outstanding service.

Dinner (Served from 5:00 p.m. to 9:30 p.m.)

First course, caesar salad, jumbo shrimp cocktail, steakhouse wedge salad, lobster bisque, french onion soup, beef carpaccio*, butcher’s cuts (served with one accompaniment selection), accompaniment selections, 8-oz filet mignon*, 14-oz roasted prime rib*, 12-oz new york strip steak, prime*, 16-oz rib-eye steak, prime*, butcher’s cuts enhancements, oscar-style, half maine lobster thermidor, steakhouse sauces, house steak sauce, blue cheese, land and sea entrées, red wine braised short rib, seared ora king salmon*, seafood cioppino, coq au vin-braised chicken, trumpet mushroom “scallop”, steakhouse sides, truffle macaroni & cheese, creamed spinach, mashed potatoes, hot honey-bourbon brussels sprouts, roasted seasonal mushrooms, house-made truffle fries, loaded baked potato, chocolate cake, strawberry shortcake, carrot cake, brûlée cheesecake, kids’ specialty drink, specialty character drink, kids’ appetizers (à la carte), mixed green salad, chicken noodle soup, kids’ create-your-own entrées (choose one), grilled chicken breast, baked fish of the day, orecchiette pasta and plant-based sausage, oak-grilled steak skewer, kids’ create-your-own selections (choose two), steamed seasonal vegetable, fresh fruit, brown basmati rice, frozen yogurt and berry push-pop, mickey puzzle, macaroni & cheese, orange blossom pilsner – orlando, fl, funky buddha floridian hefeweizen – oakland park, fl, cigar city brewing jai alai india pale ale – tampa, fl, scotches (single malt), glenkinchie, lowlands 12 yr, the macallan, speyside 12 yr, the macallan, speyside 18 yr, the macallan, speyside 25 yr, glenmorangie highland 10 yr, oban west highland 10 yr, lagavulin islay 16 yr, johnnie walker black label, johnnie walker blue label, rémy martin vsop, rémy martin louis xiii, coffee drinks, irish coffee, starboard coffee, jamaican coffee, keoke coffee, pressed pot coffee, payoff martini, cold brew martini, after-dinner flights, bourbon flight, scotch flight, allergy-friendly first course, guests must speak to a cast member about their allergy-friendly request, allergy-friendly butcher’s cuts (served with one accompaniment selection), allergy-friendly steakhouse sauces, allergy-friendly land and sea entrées, coq au vin braised chicken, allergy-friendly steakhouse sides, allergy-friendly desserts, allergy-friendly kids’ appetizers (à la carte), allergy-friendly kids’ create-your-own entrées (choose one), orecchiette pasta and ‘sausage’, allergy-friendly kids’ create-your-own selections (choose two), steamed seasonal vegetables, seasonal fruit allergy.

Rachel Van Norman

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Yachtsman Steakhouse Menu

At Yachtsman Steakhouse, salute your inner steak lover at this crisp and gleaming restaurant that serves top-notch steaks and seafood.

Yachtsman Steakhouse is located in Disney’s Yacht Club  Resort.  Find more Walt Disney World dining locations on our  Walt Disney World menus  page.

Restaurant Info: Steakhouse, Dinner, $$$

Find out how you can save money on dining at Walt Disney World by using one of Disney’s Dining Plans .

Dinner Menu   Kids’ Dinner Menu

Yachtsman Steakhouse Dinner Menu

Menu Date: 2023

First Course

Caesar Salad  – $15.00 Marinated White Anchovies and Croutons

Jumbo Shrimp Cocktail  – $21.00 Poached, House-made Cocktail Sauce, Lemon

Steakhouse Wedge Salad  – $15.00 Candied Bacon, Farmhouse Eggs, Radish and Smokey Blue Cheese Vinaigrette

Lobster Bisque  – $17.00 Lobster Biscuits, Crème Fraîche and Espelette Oil

French Onion Soup  – $14.00 Sourdough Crouton, Gruyère Cheese and Onion Broth

Beef Carpaccio*  – $16.00 Truffle Aïoli, Parmesan, Fried Capers and Smoked Sea Salt

Butcher’s Cuts

Butcher’s Cuts accompanied by Fingerling Potatoes, Blistered Tomatoes, and Confit Shallots

8-oz Filet Mignon*  – $53.00

14-oz Roasted Prime Rib*  – $50.00

12-oz New York Strip Steak, Prime*  – $55.00

16-oz Rib-Eye Steak, Prime*  – $57.00

Butcher’s Cut Enhancements

Oscar-style  – $25.00 Crab, Asparagus and Béarnaise

Half Maine Lobster Thermidor  – $32.00 Creamy Cognac sauce, Aged Parmesan, Fines Herbs

Steakhouse Sauces

House Steak Sauce  – $3.00

Bearnaise  – $3.00

Peppercorn  – $3.00

Blue Cheese- $3.00

Land and Sea Entrèes

Red Wine Braised Short Rib – $52.00 Mashed Potatoes, Sauteed Root Spinach, Roasted Parisan Carrots, Stone Fruit Compote

Seared Ora King Salmon – $42.00 Parsnip Puree, Roasted Baby Carrots, Port Reduction

Seafood Cioppino  – $50.00 Shrimp, Scallops, Clams, Mussels, Lucid Absinthe and Fregola Sarda

Coq au Vin-Braised Chicken  – $38.00 House-made Fettucine, Mushrooms, Cipollini Onions, and Pancetta

Trumpet Mushroom “Scallop” – $38.00 Power Grain Pilaf, Braised Kabocha Squash, Yuzu Spinach Emulsion

Steakhouse Sides

Truffle Macaroni & Cheese – $14.00

Creamed Spinach – $10.00

Mashed Potatoes  – $8.00

Hot Honey Bourbon Brussels Sprouts  – $12.00 Chili-candied Walnuts

Roasted Seasonal Mushrooms – $10.00

House-made Truffle Fries – $10.00

Loaded Baked Potato  – $10.00 Vermont Cheddar Butter, Bacon, Chives, and Sour Cream

Chocolate Cake  – $16.00 Chocolate Biscuit, 65% Dark Chocolate Ganache, Chocolate Buttercream, and Raspberry

Strawberry Shortcake  – $14.00 Almond Financier, Vanilla Chantilly, Lemon Confit, Basil, Strawberries

Carrot Cake  – $14.00 Carrot Cake, “Cream Cheese” Icing, Candied Blueberries, Lemon, and Carrot Gelee

Brûlée Cheesecake  – $14.00 Citrus Cheesecake, Blonde Chocolate Ganache, Blood Orange Curd, Milk Chocolate Mousse, and Pomegranate Gelee

Orange Blossom Pilsner  – Orlando, FL – $9.75

Funky Buddha Floridian Hefeweizen – Oakland Park, FL – $9.75

Cigar City Brewing Jai Alai Pale Ale – Tampa, FL  $9.75

Scotches (Single Malt)

Assorted – $17.00 – $250.00

After Dinner Flights – $17.50 – $41.00

Coffee Drinks

Irish Coffee  – $13.50 Jameson Irish Whiskey

Starboard Coffee  – $14.50 Tia Maria, Drambuie, Grand Marnier and Brandy

Jamaican Coffee  – $13.50 Myers’s Original Dark Rum and Tia Maria

Keoke Coffee  – $13.50 Kahlúa, Brandy and Dark Crème de Cacao

Pressed Pot Coffee  – $9.00 Freshly Brewed Joffrey’s Coffee™ Yachtsman Custom Blend

Yachtsman Steakhouse Kids’ Dinner Menu

Appetizers (à la carte).

Chicken Noodle Soup – $4.00

Mixed Green Salad – $5.00

Kids’ Create-Your-Own Entrées (chose one)

Grilled Chicken Breast  – $13.00 Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice 

Oak-grilled Steak  – $17.00 Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice

Baked Fish of the Day  – $16.00 Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice

Pasta with Marinara – $12.00Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice

Kids’ Create-Your-Own Selections (choose two)

Steamed Seasonal Vegetable

Mashed Potatoes

Fresh Fruit

Brown Basmati Rice

Frozen Yogurt and Berry Push Pop

Mickey Puzzle

Macaroni & Cheese

Kids’ Specialty Drink

Specialty Character Drink  – $6.50 Minute Maid® Zero Sugar Lemonade with flavors of Cotton Candy served in a souvenir Character Cup

Kids’ menu items for children ages 9 and younger. Look for the Disney Check icon on printed menus to find options that meet Disney’s nutrition guidelines.

** Yachtsman Steakhouse Menu and Prices are Subject to Change Without Notice **

Privacy Overview

The Best Signature Dining Restaurants in Disney World

by Jenn Marrazzo | May 1, 2023 | Walt Disney World , Walt Disney World Food

Disney World’s signature restaurants offer a unique experience and delicious food. Here’s our guide to Disney World’s top signature dining restaurants

While Disney World has some of the best dining experiences around, there are those occasions when you want to enjoy a meal that is a bit more elevated. Whether that includes getting a bit more dressed up or savoring some unique dishes, Disney World has a spot for you. That’s where Signature Dining experiences come in. We recently created our Guide to Signature Dining at Walt Disney World. But which locations are the best of the best? Check out some of our favorite signature dining restaurants in WDW. 

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The Best Disney World Signature Dining Restaurants

Takumi-tei at the japan pavilion in epcot.

Photo by Courtney Reynolds

Tucked away in the Japan Pavilion in EPCOT lies Takumi-Tei, translated to “house of the artisan” in Japanese. This signature dining location features five different dining rooms, each inspired by a natural element. You have a chance to dine in the water, wood, earth, stone, or washi paper room. Given the name of the restaurant, each room has works of art that honor its respective element. 

Takumi-Tei offers two omakase menus, meaning “leave it up to the chef” menus. You can either choose from the Kiku (Omnivorous Course) for $250 or the Hasu (Plant Based Course) for $150. Menus include Japanese Wagyu Steak, Lobster Tempura, Sashimi, and Sorbet.  Since this is a signature dining location, there is a dress code. Remember that since this is located inside a theme park, the dress code is limited to being clean, neat, and in good condition and not wearing any swimwear. 

California Grill at Disney’s Contemporary Resort

Photo by Danny Shuster

Get whisked away to the 15th floor of Disney’s Contemporary Resort, where you’ll enjoy a unique meal with an even more amazing view of Magic Kingdom. With an open kitchen concept, you’ll see your food being made in the brightly lit restaurant lined with windows abound. 

The menu, which celebrates Californian cuisine, offers a 3-course menu that includes an appetizer, entree, and dessert, for $89/adult and $39/child. Appetizer options include the Braised Beef Short Rib Wontons and the Sonoma Goat Cheese Ravioli. Main course options range from Florida Black Grouper, Oak-fired Filet of Beef, and Pan-seared All-Natural Chicken. Finish off your meal with the Meyer Lemon Chiffon Cake, Citrus Creme Brulee, or Valrhona Ganache Torte. 

The highlight of California Grill isn’t just the food. You can also select a California wine that is hand-picked by many Sommeliers. Plus, one of the highlights of the visit is the amazing deck that has sweeping views of the Magic Kingdom and the fireworks where the music is pumped in. Don’t forget that California Grill does have a dress code, so make sure to read more before visiting. 

Yachtsman Steakhouse at Disney’s Yacht Club Resort

Cozy up at a New England-style steakhouse at Yachtsman Steakhouse in Disney’s Yacht Club Resort. Located near the BoardWalk and Disney’s Beach Club Resort, this restaurant will offer all the nautical vibes with some delicious steak and seafood options. 

The a la carte menu at the Yachtsman Steakhouse offers multiple steaks and seafood options. Starters include Lobster Bisque Soup, a Jumbo Shrimp Cocktail, and a Steakhouse Wedge Salad. Steak options include an 8-oz Filet Mignon, a 14-oz Roasted Prime Rib, and a 16-oz Rib Eye Steak, Prime. If you aren’t interested in steak, you can select from the Red Wine Braised Short Rib, Coq au Vin-Braised Chicken, and the Seared Ora King Salmon. Dessert options include Carrot Cake, Chocolate Cake, and Strawberry Shortcake. 

Like our other signature dining options, the Yachtsman Steakhouse does follow a Signature Dining dress code. Keep that in mind when planning a visit to this restaurant, and clothing should reflect an upscale aesthetic. 

Narcoossee’s at Disney’s Grand Floridian Resort & Spa

Photo Courtesy of Disney

After a recent hiatus and renovation , Narcoossee’s at Disney’s Grand Floridian Resort & Spa is a must-do destination for Signature Dining. The waterfront vibes offer guests both land and sea delights in an elegant location.  If you are looking to start your meal off right, try the Shrimp and Grits, Brisket and Ricotta Tortelloni, and Sweet Potato Gnocchi. Some stand-out entrees at Narcoossee’s include the Yuzu-Ginger Salmon, the Surf & Turf, and the Dry-aged Pork Rib-Eye Chop. End your meal the right way with Almond-Crusted Cheesecake, a Hazelnut-Chocolate Bar or the Berry Pavlova. 

The location of Narcoosee’s is great for viewing the fireworks, thanks to the outdoor deck that wraps around the restaurant. Since Narcoossee’s is nestled on the shores of Bay Lake, you’ll see sweeping views of all of the area resorts and Magic Kingdom. This restaurant also has a Signature Dining dress code, so be sure to keep that in mind before your visit. 

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• Yachtsman Steakhouse

Menu for Yachtsman Steakhouse

First course.

Caesar Salad

Shaved Parmesan, Croutons

Kanpachi Crudo

Charred Scallion Mignonette, Avocado Mousse

Jumbo Shrimp Cocktail

Poached, House-made Cocktail Sauce, Lemon

Steakhouse Wedge Salad

Candied Bacon, Farmhouse Eggs, Radish and Smokey Blue Cheese Vinaigrette

Summer Bibb Salad

Green Goddess Dressing, Marinated Summer Vegetables

Lobster Bisque

Lobster Biscuit, Cr-me Fra-che, Espelette Oil

French Onion Soup

Sourdough Crouton, Gruy-re, and Onion Broth

Beef Carpaccio*

Pepper Relish, Hearts of Palm, Arugula, Parmigiano Reggiano, Smoked Sea Salt

Butcher's Cuts

7-oz Filet Mignon*

Mashed Potatoes, Bordelaise Sauce

14-oz Roasted Prime Rib*

Yorkshire Pudding, Au Jus, Horseradish Cream

12-oz New York Strip Steak, Prime*

Loaded Baked Potato, Peppercorn Sauce

22-oz Angus Bone-In Rib-Eye, Prime*

Gratin Potatoes, Red Wine Butter

Butcher's Cuts Enhancements

Oscar-style

Crab, Asparagus, and B-arnaise

Half Maine Lobster Thermidor

Creamy Cognac Sauce, Aged Parmesan

Steakhouse Sauces

Sauce flight.

House Steak Sauce, B-arnaise, Peppercorn, Blue Cheese, Bordelaise

Land and Sea Entr-es

Chilean Sea Bass*

Rock Shrimp Perlou, Chorizo, Crab Beurre Blanc, Pickled Heirloom Tomatoes

Red Wine-braised Short Rib

Bacon and Kale Mashed Potatoes, Roasted Carrots and Turnips

14-oz Dry-Aged Pork Bone-in Rib Chop*

Summer Squash and Feta Spoon Bread, Smokey Tomato Jam, Heirloom Tomato Salad

Pan-seared Chicken

House-made Herb and Potato Dumplings, Chicken Confit, Fire-roasted Corn, Asparagus, Chicken Jus

Trumpet Mushroom "Scallop"

Power Grain Pilaf, Braised Kabocha Squash, Yuzu-Spinach Emulsion (Plant-based)

Steakhouse Sides

Truffle macaroni & cheese.

Creamed Spinach

Mashed Potatoes

Hot Honey-Bourbon Brussels Sprouts

Chili-candied Walnuts

Red Wine-braised Mushrooms

Truffle Fries

Loaded baked potato.

Vermont Cheddar Butter, Bacon, Chives, and Sour Cream

Seasonal Vegetables

Yachtsman signature chocolate cake.

Mocha Cake Layers, Milk Chocolate Pastry Cream, Salted Caramel Sauce, Raspberry Sauce, Dulce Chocolate Crumble, Espresso Cream

Cranberry-Vanilla Cheesecake

Macerated Strawberries, Dulcey Crumble, Strawberry Gel, Strawberry-Chocolate Rose

Apple Spice Cake

"Cream Cheese" Icing, Candied Walnuts, Apple and Cranberry Fluid Gel (Plant-based)

Cr-me Br-l-e

Luxardo Cherries, Orange Segments, Whiskey Ganache (Made with or contains alcohol product)

Kids' Specialty Drink

Specialty character drink.

Minute Maid- Zero Sugar Lemonade with flavors of Cotton Candy served in a souvenir Character Cup

Kids' Appetizers (- la carte)

Mixed green salad.

Chicken Noodle Soup

Kids' create-your-own entr-es (choose one).

Grilled Chicken Breast

Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small DASANI- Water, or Small Minute Maid- Apple Juice

Baked Fish of the Day

Pasta with marinara, oak-grilled steak, kids' create-your-own selections (choose two), steamed seasonal vegetable, fresh fruit, brown basmati rice, frozen yogurt and berry push-pop.

Mickey Puzzle

Macaroni & cheese, orange blossom pilsner - orlando, fl, funky buddha floridian hefeweizen - oakland park, fl, cigar city brewing jai alai india pale ale - tampa, fl, scotches (single malt), glenkinchie, lowlands 12 yr, the macallan, speyside 12 yr, the macallan, speyside 18 yr, the macallan, speyside 25 yr, glenmorangie highland 10 yr, oban west highland 10 yr, lagavulin islay 16 yr, johnnie walker black label, johnnie walker blue label, r-my martin vsop, r-my martin louis xiii.

1/2-oz 90.50 | 1-oz 175.00 | 1 1/2-oz 250.00 | 2-oz 300.00

Coffee Drinks

Irish Coffee

Jameson Irish Whiskey

Starboard Coffee

Tia Maria Liqueur, Drambuie Liqueur, Grand Marnier Liqueur, Brandy

Jamaican Coffee

Myers's Original Dark Rum, Tia Maria Liqueur

Keoke Coffee

Kahl-a Liqueur, Brandy, Dark Cr-me de Cacao

Pressed Pot Coffee

Freshly Brewed Joffrey's Coffee- Yachtsman Custom Blend

Payoff Martini

Mozart Chocolate Cream Liqueur, Stoli Vanil Vodka, Chambord Liqueur, Espresso, Strawberry

Cold Brew Martini

SelvaRey Chocolate Rum , Tia Maria Liqueur, Joffrey's Coffee- Cold Brew

After-Dinner Flights

Bourbon flight.

Larceny, Angel's Envy, Woodford Reserve (3/4-oz pour of each selection)

Scotch Flight

The Macallan 12 yr, Lagavulin 16 yr, The Macallan 18 yr (1/2-oz pour of each selection)

Allergy-Friendly First Course

Guests must speak to a cast member about their allergy-friendly request.

Charred Scallion Mignonette, Avocado Mousse (For Gluten/Wheat, Egg, Milk, Peanut/Tree Nut, Sesame Allergies)

Marinated White Anchovies and Croutons (For Peanut/Tree Nut, Shellfish, Sesame, and Soy Allergies)

Poached, House-made Cocktail Sauce, Lemon (For Gluten/Wheat, Egg, Milk, Peanut/Tree Nut, Sesame, and Soy Allergies)

Candied Bacon, Farmhouse Eggs, Radish, Smokey Blue Cheese Dressing (For Gluten/Wheat, Fish/Shellfish, and Peanut/Tree Nut, and Sesame Allergies)

Green Goddess Dressing, Marinated Summer Vegetables (For Gluten/Wheat, Egg, Fish/Shellfish, Milk, Peanut/Tree Nut, Sesame Allergies)

Lobster Biscuit / Cr-me Fra-che / Espelette Oil (For Egg, Fish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Sourdough Crouton, Gruy-re and Onion Broth (For Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Truffle A-oli, Parmesan, Fried Capers, Grilled Artichoke, and Smoked Sea Salt (For Gluten/Wheat, Fish/Shellfish, Sesame, and Soy Allergies)

Allergy-Friendly Butcher's Cuts

Mashed Potatoes, Bordelaise Sauce (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Yorkshire Pudding, Au Jus, Horseradish Cream (For Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Loaded Baked Potato, Peppercorn Sauce (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Gratin Potatoes, Red Wine Butter (For Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Allergy-Friendly Butcher's Cuts Enhancements

Creamy Cognac Sauce, Aged Parmesan (For Gluten/Wheat, Egg, Fish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Crab, Asparagus, B-arnaise (For Gluten/Wheat, Fish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Allergy-Friendly Steakhouse Sauces

(For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Allergy-Friendly Land and Sea Entr-es

Bacon and Kale Mashed Potatoes, Roasted Carrots and Turnips (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, Soy Allergies)

Rock Shrimp Perlou, Chorizo, Crab Beurre Blanc, Pickled Heirloom Tomatoes (For Egg, Peanut/Tree Nut, Sesame, Soy Allergies)

Summer Squash and Feta Spoon Bread, Smokey Tomato Jam, Heirloom Tomato Salad (For Gluten/Wheat, Fish/Shellfish, Peanut/Tree Nut, Sesame, Soy Allergies)

House-made Herb and Potato Dumplings, Chicken Confit, Fire-roasted Corn, Asparagus, Chicken Jus (For Gluten/Wheat, Fish/Shellfish, Peanut/Tree Nut, Sesame, Soy Allergies)

Power Grain Pilaf, Braised Kabocha Squash, Yuzu-Spinach Emulsion (For Egg, Fish/Shellfish, Milk, Sesame, and Peanut/Tree Nut Allergies)

Allergy-Friendly Steakhouse Sides

(For Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Chili-candied Walnuts (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut, Sesame, and Soy Allergies)

(For Gluten/Wheat, Fish/Shellfish, Milk, Peanut/Tree Nut, Sesame, and Soy Allergies)

Vermont Cheddar Butter, Bacon, Chives, and Sour Cream (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

(For Gluten/Wheat, Egg, Fish/Shellfish, Peanut, and Soy Allergies)

Allergy-Friendly Desserts

Mocha Cake Layers, Milk Chocolate Pastry Cream, Salted Caramel Sauce, Raspberry Sauce, Dulce Chocolate Crumble, Espresso Cream (For Fish/Shellfish, Peanut/Tree Nut, Sesame Allergies)

Macerated Strawberries, Dulcey Crumble, Strawberry Gel, Strawberry-Chocolate Rose (For Fish/Shellfish, Peanut/Tree Nut, Sesame Allergies)

"Cream Cheese" Icing, Candied Walnuts, Apple and Cranberry Fluid Gel (For Egg, Fish/Shellfish, Milk, Sesame, Soy Allergies)

Luxardo Cherries, Orange Segments, Whiskey Ganache (Made with or contains alcohol product) (For Gluten/Wheat, Fish/Shellfish, Peanut/Tree Nut, and Sesame Allergies)

Allergy-Friendly Kids' Appetizers (- la carte)

(For Fish/Shellfish, Milk,- Peanut/Tree Nut, and Sesame Allergies)

(For Gluten/Wheat, Fish/Shellfish, Milk, Peanut/Tree Nut, and Sesame Allergies)

Allergy-Friendly Kids' Create-Your-Own Entr-es (choose one)

Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small DASANI- Water, or Small Minute Maid- Apple Juice (For Gluten/ Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small DASANI- Water, or Small Minute Maid- Apple Juice (For Egg, Fish/Shellfish, Milk, Peanut/Tree Nub, Sesame, and Soy Allergies)

Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small DASANI- Water, or Small Minute Maid- Apple Juice (For Gluten/Wheat, Egg, Peanut/Tree Nut, Shellfish, Sesame, and Soy Allergies)

Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small DASANI- Water, or Small Minute Maid- Apple Juice (For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, Sesame, and Soy Allergies)

Allergy-Friendly Kids' Create-Your-Own Selections (choose two)

Steamed seasonal vegetables.

(For Gluten/Wheat, Egg, Fish/Shellfish, Milk, Peanut/Tree Nut, Sesame, and Soy Allergies)

(For Gluten/Wheat, Egg, Fish/Shellfish, Peanut/Tree Nut, and Soy Allergies)

(For Fish/Shellfish and Peanut/Tree Nut Allergies)

(For Egg, Fish/Shellfish, and Peanut/Tree Nut Allergies)

Seasonal Fruit Allergy

(For Gluten/Wheat, Egg, Fish/Shellfish, Milk, Peanut/Tree Nut, and Soy Allergies)

Menu may not be up to date. Submit corrections.

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Price Increases and a NEW Snack Hit Disney World Restaurants This Week

By Robin Burks Leave a Comment

Okay, is a LOT is happening in the world of Disney World food!

One of our favorite snacks is back!

First, the EPCOT Festival of the Arts is still going on with all its food booths . Now, we’ve got Valentine’s Day treats arriving at the resort. But we ALSO have all the Celebrate Soulfully foods at Disney World, too. SO MUCH FOOD. Meanwhile, some Disney World restaurants saw menu updates this week — let’s look at those changes!

Regal Eagle Smokehouse

There’s a new menu item at Regal Eagle Smokehouse, and y’all — we can’t even. It’s the Loaded Burnt Ends Fries , which are Seasoned French Fries with Burnt Ends, Macaroni & Cheese, and Beer-battered Onion Rings.

This is the only menu change here, but it’s a drool-worthy one.

Read our review of these fries!

La Cantina de San Angel

There’s a new dessert to try at La Cantina de San Angel: the  Churro Sundae  for  $7.99 . Sounds delicious!

There is also a change to the ingredients in the “Top Shelf” Clasica on the Rocks . It’s now made with Centinela Reposado Tequila, Orange Liqueur, Lime Juice, and Agave with a Black Ant Salt Rim. Also,  Tecate Light Draft Beer has been replaced with  Tulum Craft Lager .

Here’s a review

Katsura Grill

The price of  Japanese Cocktails has increased from $11 to  $12 .

That’s the only change here, though.

Here’s a Katsura Grill review

Disney’s animal kingdom, pongu pongu.

French Toast Sticks has been removed from the menu.

French Toast Sticks

Cinnamon Roll for $6.49 has been added.

Read a review!

Disney’s yacht club resort.

Yachtsman Steakhouse

The menu has added Steakhouse Sauces, which includes:

• House Steak Sauce for  $3
• Bearnaise for  $3
• Peppercorn for  $3
• Blue Cheese for  $3

This is what’s changed under Land and Sea Entrees:

• ADDED: Red Wine Braised Short Rib — Mashed Potato, Sautéed Root Spinach, Roasted Parisian Carrots, Stone Fruit Compote for  $52
• ADDED: Seared Ora King Salmon — Parsnip Purée, Roasted Baby Carrots, Port Reduction for $42
• REMOVED:  Dry-Aged Duroc Pork Chop
• REMOVED:  Chef’s Catch of the Day
• REMOVED:  Peruvian-Barbecued Chicken
• REMOVED:  Sweet Potato and Seasonal Mushroom Dumplings
• ADDED:  Coq au Vin-Braised Chicken — House-made Fettucine, Mushrooms, Cipollini Onions, and Pancetta for  $38
• ADDED:  Trumpet Mushroom “Scallop”  — Power Grain Pilaf, Braised Kabocha Squash, Yuzu-Spinach Emulsion (Plant-based) for $38

Under Steakhouse Sides, the following has changed:

• Truffle Macaroni & Cheese increased from $10.50 to  $14
• Haricot Vert  is now  Haricot Vert Casserole — Parmesan Cream and Crispy Shallots for  $11
• ADDED:  Mashed Potatoes for  $8
• ADDED:  Hot Honey-Bourbon Brussels Sprouts for  $12
• Roasted Seasonal Mushrooms  decreased from $12 to  $10
• House-made Truffle Fries   increased from $9.50 to  $10
• ADDED:  Loaded Baked Potato for  $10

House-Made Truffle Fries

The following has changed under Desserts:

• REMOVED:  Celebrating Layers of Magic
• Strawberry Shortcake  increased from $12 to  $14
• REMOVED:  Crème Brûlée
• ADDED: Brûlée Cheesecake — Citrus Cheesecake, Blonde Chocolate Ganache, Blood Orange Curd, Milk Chocolate Mousse, and Pomegranate Gelée for  $14
• REMOVED: Yachtsman’s Chocolate Cake

Celebrating Layers of Magic

• ADDED: Chocolate Cake — Chocolate Biscuit, 65% Dark Chocolate Ganache, Chocolate Buttercream, and Raspberry for $16
• ADDED: Carrot Cake  for  $14
• REMOVED:  Pineapple and Coconut Tart
• REMOVED:  Midnight Kiss

Here’s a recent review of Yachtsman Steakhouse

Disney’s saratoga springs resort, the artist’s palette.

The following has changed under Snacks:

• REMOVED:  Fully Loaded Popcorn – Caramel Crunch
• REMOVED:  Pineapple Fruit Cup
• REMOVED:  Go Raw Raisin Crunch Sprouted Bar

Artist’s Palette at Saratoga Springs

Also, the  Jose Cuervo Margarita 200 ml Ready-to-Drink Mini Bottle has been removed from the menu.

If you have your heart set on a specific food item at a Disney World restaurant, we always recommend that you check the menu for that restaurant on the Disney World website or the My Disney Experience app. Menu changes happen often! We’ll also do our best to let you know when they’re updated.

Disney dining changes are a lot to keep up with! We’ve done all the research for you in writing our DFB Guide to Walt Disney World Dining ! We’ve got details on EVERY dining location at Walt Disney World inside our eBook – and it’s easy to download to your tablet or smartphone to take with you on your next trip. Use our discount code for DFB readers – WDW2023 – for 25% off!

Join the DFB Newsletter to get all the breaking news right in your inbox! Click here to Subscribe!

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Oh boy, planning a Disney trip can be quite the adventure, and we totally get it! But fear not, dear friends, we compiled EVERYTHING you need (and the things to avoid!) to plan the ULTIMATE Disney vacation.

Whether you're a rookie or a seasoned pro, our insider tips and tricks will have you exploring the parks like never before. So come along with us, and get planning your most magical vacation ever!

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Coq au vin (or rooster with wine) is a classic French dish that isn't as complicated as it sounds. Chicken is braised in a silky wine sauce and finished off with butter for the most perfect sauce. Channel your inner Julia Child, and make this anytime you want to impress at your dinner party or at-home date night . Keep reading on for all of my top tips on how to ace this stunning classic dish:

Ingredients

8-oz. pearl onions, peeled

strips bacon, cut into 1" pieces

 bone-in, combination of skin-on chicken thighs and drumsticks

Kosher salt

Freshly ground black pepper

baby bella mushrooms, quartered

large carrot, peeled and chopped

cloves garlic, minced

tomato paste

all-purpose flour

low-sodium chicken broth

Small bunch thyme

Freshly chopped parsley, for serving

• Step  1 Preheat oven to 350°. Fill a large Dutch oven or heavy pot with water and bring to a boil. Boil onion for 1 minute. Transfer to an ice bath and let sit about 5 minutes to cool. Wipe out pot.
• Step  2 Strain onions through a fine-mesh sieve and transfer to a cutting board. Holding the stem end, cut off the root end as close as possible to the root. Pinch stem end with your fingers to push out onion.
• Step  3 In same pot over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. 
• Step  4 Season chicken all over with salt and pepper. In same pot over medium heat, cook chicken, turning occasionally, until skin is golden brown, 4 to 5 minutes per side. Transfer chicken to another plate. Drain all but 3 tablespoons oil from pot. 
• Step  5 In same pot over medium heat, cook onions, carrots, and mushrooms, stirring occasionally, until onion is translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir to combine, then add flour and stir until vegetables are coated. Slowly pour in wine, broth, and brandy. Return chicken and half of bacon to pot. Add thyme; season with salt and pepper and bring to a boil. 
• Step  6 Cover pot and transfer to oven. Bake until chicken is cooked through and an instant-read thermometer inserted into thickest part of chicken registers 165°, 25 to 30 minutes. 
• Step  7 Transfer chicken to a plate; tent with foil to keep warm. Return pot to stove over medium heat. Add butter and simmer, stirring occasionally, until sauce is reduced by half, about 10 minutes. 
• Step  8 Transfer chicken to a platter. Pour sauce over. Top with parsley and remaining bacon.

How To Make Coq Au Vin

• Chicken: Bone-in, skin-on chicken thighs are not only easier to find than the traditional choice of rooster, but will stay tender and juicy in this stew.
• Bacon: Cut your bacon into 1” pieces—you want to really bite into your pieces of bacon instead of having small bites.
• Mushrooms: Baby bella mushrooms (or cremini mushrooms) are my go-to choice here.
• Pearl Onions: Pearl onions are traditional for coq au vin, so you want to find them if possible. If you can find them skinless, that is ideal, but if not, use this hack: Boil them for around 1 minute, then transfer to an ice bath. Let sit for around 5 minutes, then strain and transfer to a cutting board. Cut off the root end, the pinch the stem end with your fingers to push out the onion. It’s as simple as that.
• Carrots: I recommend choosing a large carrot, then peeling and slicing it into large chunks before adding to your stew.
• Tomato Paste: This not only helps thicken the stew, but adds a tangy, slightly sweet flavor.
• Flour: All-purpose flour is what will thicken the stew.
• Red Wine: Use a nice red wine  here, one that you thoroughly enjoy drinking even better if it's from Burgundy!). Pinot noir is my favorite, and what I highly recommend.
• Chicken Broth: Beef broth is often used in this stew, but I prefer to use chicken broth for a bit of a lighter taste that is still rich.
• Brandy: Brandy  will add a mellow sweetness and richness here.
• Butter: The final step of adding unsalted butter with make the stew rich, silky, and decadent.

Step-By-Step Instructions

First step: Preheat the oven to 350°. Before we get started on cooking our dish, we need to peel the pearl onions. Fill a large Dutch oven with water and bring to a boil. Add your onions, then boil for around 1 minute. Add to an ice bath, and let sit for around 5 minutes. Strain your onions before adding to a cutting board, then cut off the root end. Pinch the stem end, and push out the onion. Voila! Your onions are ready to go.

Cook your bacon in a Dutch oven until crispy, over medium to low heat. Once crispy, remove with a slotted spoon to a paper-towel lined plate. Don’t get rid of any of that bacon fat in the Dutch oven! That’s what we’ll be cooking our chicken in.

Then, season the chicken legs with salt and freshly cracked black pepper. Make sure to season every part of the chicken—don’t be conservative here!

Add chicken to the pot, skin side down. If your pieces are too big, work in batches to avoid overcrowding your pan. Cook until the skin is golden on all sides, then remove chicken from the pot and transfer to a plate. Now that the chicken is done, get rid of all of the leftover oil, except for 3 Tbsp.

Now, let’s get our veggies going. To the same pot, add your mushrooms, pearl onions, and carrots. Cook this all until golden, stirring occasionally, then add your garlic. Cook only until fragrant, around 1 minute more. Then, add your tomato paste and your flour, stirring to combine and fully coat your vegetables between each step.

Pour in your wine, broth, and brandy to the pot, and add your bacon and chicken back in. Add in the fresh thyme, then season with salt and pepper to taste. Bring everything to a boil, then cover with a lid and place in the oven once it comes to a boil. Cook until the chicken is cooked through—the best way to check this is to use a meat thermometer , and take it out when the chicken reaches 165°. At that point, remove the chicken from the pot and place on a plate to keep warm while we complete the finishing touches on our stew.

Return the pot to the stovetop, over medium heat. Add your butter, and simmer until the sauce has thickened. This should take around 10 minutes, but cook until the sauce is your desired thickness and has reduced around half.

Once you're ready to serve. pour the sauce over your chicken, and top with any remaining bacon, and fresh parsley for freshness.

If you have any leftovers, allow them to cool, then store in an airtight container in the fridge for around 4 days.

What To Serve With Coq Au Vin

Scalloped Potatoes

Roasted Green Beans

Garlic-Parmesan Roasted Carrots

made this.

Let us know how it went in the comments below!

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The Barefoot Contessa Makes Coq au Vin

Onion How-Tos

How to Make Chicken Stock

Food Network Shows How to Crush, Slice and Mince Garlic

• Level: Intermediate
• Total: 1 hr 30 min
• Prep: 20 min
• Cook: 1 hr 10 min
• Yield: 3 servings

Ingredients

Deselect All

2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced

1 (3 to 4-pound) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle (375 ml) good dry red wine such as Burgundy

1 cup good chicken stock, preferably homemade

10 fresh thyme sprigs

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thickly sliced

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
• Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
• Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
• Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

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Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Reuben Lasagna

Combining two classic recipes into one, this delightfully unique Reuben Lasagna is made with layers of tender corned beef, tangy sauerkraut, aged Swiss cheese, al dente pasta sheets and 1000 island ricotta caraway cream. Perfect for St. Patrick’s Day, enjoy this lasagna with a pint of your favorite Irish Stout.

One of my favorite things to do in the kitchen is to create recipes that merge two very different recipes into one. Whenever I’m eating I’m always thinking, “oh, I bet this could be made into a pizza, burger, pasta salad or taco and be amazing!” That’s how this week’s recipe came about. A few years ago I was planning a dinner for my Dad’s birthday which happens to be close to St. Patrick’s Day. I wanted to create something special for him that combined a few of his favorite foods: lasagna and reuben sandwiches.

As I’ve mentioned in previous posts, my dad is fairly predictable when it comes to food. When we go out to eat, my Mom and I can usually look at the menu and put bets on what he’s going to order. However, it’s gotten to the point where my dad has caught onto our little game and started trying new things just to prove us wrong. I know, we’re all super mature!

Two menu items that my dad always seems to gravitate towards are lasagna and reuben sandwiches. So I decided I wanted to figure out a way to blend these two family-favorites together.

At first, the task seemed a little daunting but I soon realized how naturally a reuben’s ingredients could be incorporated into the layers of lasagna.

As for the corned beef I want to start first with a little PSA. Please for the love of God don’t use sliced, process deli corned beef for this recipe. It just won’t work the same way. Don’t do it. No. Just Stop. Don’t. You’ve been warned.

I love to use leftover corned beef for this recipe. It’s a great way to use it up the remnants of your St. Patrick’s Day corned beef and cabbage plus it makes the prep work a lot faster.

However, on days where I’m making this lasagna, in its entirety, from scratch, I like to start the corned beef in the morning and let it cook all day in a slow cooker. That way, by dinnertime, it’s falling apart and just waiting—ready for me to assemble the lasagna.

My slow cooker corned beef is easy. Just add the meat to your crockpot with the seasoning packet. Next, add diced onion,  a little Dijon mustard, a bay leaf and enough Guinness to almost cover the meat. Then, let it cook for 4-6 hours on high—or until it easily shreds with two forks.

One piece of this Reuben Lasagna that I struggled with was how to ensure there was still plenty of moisture in it after baking. Traditional lasagna gets a lot of its moisture from both the meat sauce and ricotta. Therefore, I didn’t want to completely abandon those elements.

This is where 1000 island dressing comes in. The lasagna gets a healthy splash of 1000 island to not only the cooked corned beef but it also gets infused into the ricotta cheese. This allows for the corned beef to stay moist once it’s baked and also maintain that essential creamy ricotta layer everyone loves.

While we’re on the topic of ricotta, I also add a generous amount of caraway seeds to this layer.  I think this addition really gives this recipe the iconic rye flavor it needed to truly be considered a Reuben Lasagna.

Last, let’s talk cheese. To mellow out the strong flavor of aged Swiss cheese, I decided to go with a blend of Swiss, mozzarella and Parmesan. This blend maintains the classic lasagna flavors of sharp parmesan and melty mozzarella but incorporates the pungent Swiss cheese flavor found in every great reuben sandwich.

When assembling the lasagna, follow the classic order of ingredients. Meat sauce, noodles, ricotta, cheese, veggies (sauerkraut in this case), meat sauce and repeat—ending with a final layer of corned beef. Then, top everything, of course, with lots and lots of cheese. This lasagna smells amazing in the oven and the cheese gets nice and bubbly.

If you’re a lover of lasagna and a lover of reuben sandwiches this recipe will likely become one of your new favorites. It was certainly a hit with my dad on his birthday.

I think what I love most about this recipe is that it’s a new take on two classic recipes. It’s something old and something new at the same time. Recipes  like these are always great reminders that boredom shouldn’t be possible when it comes to food. If you ever feel like you’re stuck in a rut, cycling through the same old recipes, try blending them together in a new way. You might be surprised and find a hidden gem in the process. Or you might fail—but that’s what takeout is for. Right?

Let me know if you try out this Reuben Lasagna recipe for St. Patrick’s Day. You can leave me a comment below or tag me on social media. It’s  @frydaeblog  absolutely everywhere or #frydaeblog .

I hope everyone has a safe and delicious St. Patty’s Day. Thanks for visiting!

Ingredients

• 2.5 pounds shredded, fully-cooked corned beef , see recipe notes below
• 1 (16-ounce) box lasagna noodles , cooked al dente
• 16 ounces sauerkraut , drained
• 2.5 cups swiss cheese , grated
• 1.5 cups mozzarella cheese , grated
• 1/2 cup parmesan cheese , grated and divided
• 14 ounces 1000 island dressing , divided
• 2 eggs
• 16 ounces ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons caraway seeds , plus more for garnish
• 2 tablespoons fresh parsley , plus more for garnish
• Preheat oven to 375 degrees. While the oven preheats, grease a deep 9×13 rectangular baking pan or casserole dish. Set aside. Next, combine corned beef with 1 1/2 cups of thousand island dressing in a large mixing bowl. Set aside. Then, in a separate large mixing bowl, whisk two eggs. Add ricotta cheese, 1/4 cup parmesan cheese, 1/4 cup 1000 island dressing and stir until fully combined. Season with salt, pepper, caraway seeds and parsley and mix until everything is blended. Set mixture aside. Finally, in a small bowl, mix together grated swiss, mozzarella and remaining parmesan cheeses to create a three-cheese blend. Set aside. Now, take your prepared casserole dish and start assembling the lasagna. Note that you’ll likely have about 3-4 layers of each filling so do your best to divvy up your ingredients to ensure relatively even layers. Begin with a layer of the corned beef mixture. Then lay down a layer of cooked lasagna noodles to completely cover the meat layer. Next, spread a little of the ricotta mixture over the noodles. Sprinkle with grated cheeses and top with an even layer of sauerkraut. Repeat the order of ingredients two more times, ending with a layer of the corned beef mixture. Top the lasagna with any of the remaining cheese blend. Or, by all means, grate a little more, if you have it, for an extra cheesy top layer. Tightly cover your baking pan with tin foil and place lasagna into your preheated oven. Bake to 30 minutes and then uncover and bake for an additional 20 minutes. Lasagna is ready when cheese is melted, bubbling and starting to turn golden. Remove from oven and let sit for at least 10 minutes before serving. To serve, garnish with additional caraway seeds and chopped fresh parsley and cut into squares. Enjoy.
• 2.5 pounds corned beef (with seasoning packet)
• 1 medium onion, diced
• 1 teaspoon dijon mustard
• 12-16 ounces Guinness (or other dark beer)

Jameson Irish Whiskey Salted Caramel Cupcakes with Guinness Chocolate Espresso Buttercream

Easy stovetop coq au vin, you might also like, corned beef & cabbage pot pies, jameson irish whiskey salted caramel cupcakes with guinness chocolate espresso..., leave a comment cancel reply.

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this is excellent and our St Patricks day guests loved it

Hi Mike, thank you so much for the kind review! So glad you and your guests enjoyed for your St. Patrick’s Day gathering.