the yachtsman steakhouse menu

Yachtsman Steakhouse

EPCOT Resort Area

Disney's Yacht Club Resort

American, Steakhouse Cuisine

Fine/Signature Dining

$$$ ($35 to $59.99 per adult) More Information - Range reflects the average price of adult dinner entrées (breakfast and lunch generally cost less), except Character Dining locations, buffet locations, dinner shows, and special dining events where range reflects the average adult price of entire meal and non-alcoholic beverages. Range excludes alcoholic beverages, taxes and gratuities except at dinner shows where beer and wine, taxes and gratuities are included. Beginning of tooltip content Range reflects the average price of adult dinner entrées (breakfast and lunch generally cost less), except Character Dining locations, buffet locations, dinner shows, and special dining events where range reflects the average adult price of entire meal and non-alcoholic beverages. Range excludes alcoholic beverages, taxes and gratuities except at dinner shows where beer and wine, taxes and gratuities are included. End of tooltip content

When you book a Disney vacation, you may opt to purchase a Disney Resort Hotel Package that includes one of our Disney Dining Plans . Each plan includes a specific number of meals and snacks you can redeem at select Walt Disney World dining locations.

Refer to your specific dining plan for the number of entitlements require per person for this location.

Dining Plan Type

2024 entitlements required, 2025 entitlements required.

Savor premium steaks, fresh seafood and more at this New England-style steakhouse.

A Slice of New England

High-quality, grain-fed beef is aged in-house and prepared on an oak-fired grill in the open kitchen. Feel your appetite begin to build while you watch butchers hand cut steaks to perfection in the dry-aging room.

Then, give into anticipation as you delight in beef entrées like the 12-oz Prime New York Strip Steak with peppercorn-brandy sauce. Favorite sides include the truffle macaroni & cheese and roasted seasonal mushrooms.

Be sure to save room for a decadent dessert like our Yachtsman's Chocolate Cake.

This restaurant is a Disney Signature Dining experience offering fine dining with a distinctly magical flair. Guests are expected to dress accordingly in attire that respects the restaurant's sophisticated and upscale aesthetic. Clothing should be clean, neat and in good condition. Please no swimwear.

Reservations

Advance reservations are highly recommended. Learn when advance reservations can be made . Same-day reservations can be made on a limited basis and are subject to availability.

Add a Cake Order to Your Reservation

Preorder a delicious surprise to make an upcoming celebration at this location extra special.

Cancellations and Modifications

This restaurant has a cancellation policy and a modifications policy. The credit card provided at the time of reservation will automatically be charged a per-person fee if you don’t show up for your reservation or fail to cancel in accordance with the policy, or if you fail to modify in accordance with the policy and then need to cancel. Policy details will be available when you make your reservation and in your confirmation email. Learn More

Dining Plans

When using the Disney Dining Plan for dinner at this location, 2 Table-Service meals will be redeemed from the dining plan for each person dining.

Cooking with Soul at Walt Disney World Resort

Savor delicious dishes inspired by cultures around the world, delicately prepared by Walt Disney World chefs.

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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

Yachtsman Steakhouse Review: Disney World’s Most Magnificent Meats?

For the last decade, Yachtsman Steakhouse has been a staple of our Top 10 Table Service Restaurants at Walt Disney World . We’ve praised it as a carnivore’s paradise for glorious cuts of meat and the most approachable Signature Dining for guests who want something straightforward, delicious, and unfussy.

Yachtsman Steakhouse once ranked inside the top 5 on that list, and although it never hit #1, it has been a personal and sentimental favorite for years. With that said, nothing has quite lived up to our first couple of meals at Yachtsman Steakhouse during the heydey of the Disney Dining Plan, when the Porterhouse was served for one and was the size of my head.

It’s been a few years since we last revisited Yachtsman Steakhouse, and some of the recent reader reviews have not exactly instilled confidence. Nevertheless, we had ADRs here in late March until the closure nixed those plans. Since then, I’ve been “patiently” waiting for the last 527 days to devour a gigantic steak from Yachtsman–not that I’ve been counting or anything!

In terms of basic background info, Yachtsman Steakhouse is located at Disney’s Yacht Club Resort and is easily accessible from there, Beach Club, BoardWalk, Swan & Dolphin, any Skyliner Resort, or even Epcot and Disney’s Hollywood Studios. No bus transportation is needed from any of those locations.

Once the Disney Dining Plan returns , Yachtsman Steakhouse is a 2-credit table service restaurant. As with all Signature Restaurants, it’s a poor use of DDP credits unless you’re on the Deluxe Disney Dining Plan. For now, DVC members or Annual Passholders receive a 10% discount.

Thematically, Yachtsman Steakhouse has a distinct New England nautical style. The dining room is light and airy, but punctuated with rich woods, knotty-pine beams, warm lighting, and nautical touches.

The restaurant is by no means loud, but it’s definitely unpretentious. You’ll see a range of patrons here, from families to well-dressed convention guests to older locals who have been dining at Yachtsman for years.

The last Signature Restaurant we did at Walt Disney World prior to Yachtsman Steakhouse was Citricos, and the two strike clearly different tones. Yachtsman is more like a supper or country club, whereas Citricos is akin to a haute cuisine establishment.

I’d hesitate to take kids to Citricos, whereas I’d have no such issue with Yachtsman. (That’s just me, though–it’s Walt Disney World, so children are to be expected pretty much anywhere.)

Both are fine dining, but they have very different “goals” and approaches. The difference is that you go to somewhere like Citricos to sample inventive cuisine and creative flavors, and may drop over $100 while not leaving full.

By contrast, Yachtsman Steakhouse isn’t pushing the envelope and is likewise expensive, but you might need to be wheeled out of there. Each have their place, and appeal to different guests–or even moods of the same guests.

One of the things we truly appreciate about Yachtsman Steakhouse is that it’s still allowed to be itself, free of any totally unnecessary “modernization.”

Some might see the photos here, particularly the carpet and woods, and think this looks dated. We fiercely disagree–this is completely on theme, and has a delightfully personable and warm atmosphere.

Before sunset, light pours in through the restaurant’s many windows, making it bright and fitting of Yachtsman Steakhouse’s more jovial atmosphere.

At night, the dining room is darker and moodier with the warm and low lighting providing a romantic environment. Or at least as romantic as aggressively eating a huge hunk of meat and garlic-laden sides can be. On second thought, perhaps “subdued setting” is the more apt term.

As always, dinner at Yachtsman Steakhouse began with bread service.

The iconic onion pull-apart roll was predictably fantastic. It’s substantial but flaky, and you can peel off its layers, like an onion! It pairs perfectly with either the pink Himalayan salt butter or the roasted garlic…or both.

If you’re looking for something a bit healthier (?), there’s the multigrain cherry roll. This is dense and semi-sweet, but ultimately doesn’t hold a candle to the onion rolls.

No one is going to Yachtsman Steakhouse for multigrain rolls–it’s just not that type of establishment.

We were joined by friends for the meal, and they ordered the Lobster Bisque: Lobster Biscuits, Crème Fraîche and Espelette Oil.

Both of them enjoyed this twist on the New England staple, which appeared to have a hearty amount of lobster biscuits.

For one of their entrees, they ordered the 8-oz Filet Mignon served with Cognac-Truffle Butter and Truffle Fries.

While I believe that a good cut of meat should be able to speak for itself and not need to be bathed in butter for flavor, it’s hard to argue with Yachtsman’s use of that addictively delicious Cognac-Truffle Butter.

For the other entree, they opted for the 16-oz Prime Rib-Eye Steak served with Blue Cheese-Shallot Butter and Truffle Fries.

After stuffing myself on steak, I didn’t do a good job of requesting extensive tasting notes, but both of our friends enjoyed their steaks. No rave reviews or overly-enthusiastic accolades, but general satisfaction seemed to be the meal’s mood.

For our entree, Sarah and I ordered the Chef’s Signature Offering: 28-oz Porterhouse for Two served with Cognac-Truffle Butter and Choice of two Steakhouse Sides.

This is a behemoth, but also is priced at $139. If I recall correctly, it’s a 2-credit upgrade on the Disney Dining Plan, meaning that doing Yachtsman Steakhouse and ordering this Porterhouse will set you back 4 credits.

I hate to be one of those curmudgeonly old men who shouts, “ back in my day, Coca Cola cost a nickel at the corner soda stand! ” when seeing fountain drinks for $5 at a restaurant. However, it wasn’t too long ago when this Porterhouse was for one and only 2 credits or under $60 out of pocket. (In fact, when we dined here in 2012, the 24-ounce Porterhouse cost $46.)

Of course, times and prices change–that much is to be expected–but the cost has more than tripled in less than a decade. On the plus side, it’s 4 ounces larger and comes with one additional side now. Still, it’s a steep price even when compared to other options here–or the superlative Chuletón Bone-In Rib-Eye at Toledo Steakhouse .

The Chef’s Signature 28-oz Porterhouse for Two at Yachtsman Steakhouse was very good, but fell a little short of greatness.

It delivered in terms of tenderness, marbling, a robustly meaty flavor, and impressive presentation. If I weren’t paying for this and didn’t know how much it cost, I’d have no complaints. A satisfactory steak through and through, just not one that blew us away.

Perhaps we’re being unrealistic, but at this price point, we simply expected more. To each their own, but I’d say it’s about $40 overpriced at $139.

We’ve done a number of porterhouse or ribeye steaks (both for one and for two) over the years. This was above average, but still middle of the pack. I’d put it behind the aforementioned counterpart at Toledo (which is now served as a 4-course dinner for two, priced at $129) and also other options at third party hotels in both the Crescent Lake and Bonnet Creek areas at Walt Disney World.

Now let’s turn to the sides. For our first option, we chose the Truffle Macaroni & Cheese. An unsurprising pick given that we’re suckers for this dish.

I’ve previously remarked that there’s “no such thing” as bad truffle mac & cheese, only varying degrees of good or great. Assuming that’s true, this was the “least good” truffle mac & cheese we’ve had in years. It was surprisingly dry and lacking in flavor. None of the richness or cheesiness we’d expect.

At the other end of the spectrum, the Roasted Seasonal Mushrooms were absolutely phenomenal.

Consisting of four varieties of mushrooms, these had a deeply rich flavor and were prepared in a way that let the mushrooms stand on their own while enhancing them. These mushrooms were an unexpected standout from our meal.

We finished with Yacthsman’s Chocolate Cake: Dark Chocolate Mousse, Chocolate Decadence Cake, Mixed Berry Curd, Peanut Butter Crunch and Mousse.

Like our Porterhouse, this signature dessert also serves two and has an impressive presentation.

We had very different opinions about this. For me, this wholly embodied Yachtsman Steakhouse–a pretty but straightforward and indulgent dessert. Big and totally unpretentious, with bold but crowd-pleasing flavors.

Sarah though it was all “too much,” with over-the-top decadence, plus flavors and textures that didn’t come together particularly well. I can’t totally disagree with her–this certainly isn’t among my top 10 desserts at Walt Disney World–but the presentation coupled with the chocolate, peanut butter, and berry flavors worked well enough for me.

Ultimately, Yachtsman Steakhouse has a sense of comfort and familiarity that you won’t find at many Walt Disney World restaurants anymore. Many of the Cast Members have been there for years and offer professional but personable service. The atmosphere and style are warm and welcoming. The menu is full of magnificent meats and other steakhouse favorites. It’s hard to put my finger on exactly why or how, but it’s the kind of place that would make Ron Swanson shed a single tear–and that’s something special.

However, Yachtsman Steakhouse no longer feels like the unparalleled Walt Disney World spot for steaks that it once was. Many other Signature Restaurants serve up similarly great cuts of meat, but with their own ambitious twists or more competitive pricing. Two recent additions–Toledo and Topolino’s Terrace–come to mind here, but so too do a wide range of restaurants at Disney Springs and in flagship restaurants at third party hotels that are on-site. To be sure, Yachtsman Steakhouse is still a restaurant we’ll revisit down the road, but between an improved “steak scene” elsewhere at Walt Disney World and higher prices at Yachtsman, it’s no longer the clear-cut chophouse champion.

Planning a Walt Disney World trip? Learn about hotels on our Walt Disney World Hotels Reviews page. For where to eat, read our Walt Disney World Restaurant Reviews . To save money on tickets or determine which type to buy, read our Tips for Saving Money on Walt Disney World Tickets post. Our What to Pack for Disney Trips post takes a unique look at clever items to take. For what to do and when to do it, our Walt Disney World Ride Guides will help. For comprehensive advice, the best place to start is our Walt Disney World Trip Planning Guide for everything you need to know!

YOUR THOUGHTS

Have you dined at Yachtsman Steakhouse recently? What did you order? Did you find the pricing commensurate with the quality? Do you agree or disagree with our review? Would you consider it one of the best (or the best) steakhouses at Walt Disney World? If you haven’t dined here, does this sound appealing to you or not? Any questions we can help you answer? Hearing your feedback–even when you disagree with us–is both interesting to us and helpful to other readers, so please share your thoughts below in the comments!

Written by Tom Bricker

Just found this new review via Google search, so please ignore my comment asking for a new review posted to your old review, which the site took me to yesterday. Love your Blog and perspectives!

Nothing touches the Yachtsman in my book. I’m blessed to have eaten in several steak houses across the country and this beats them all. I’ve also dined at the other signatures at WDW and the Yachtsman beats them all in my book, for a great steak dinner. When I eat at the Yachtsman, it’s an evening long experience shared with people I love, and we know how to live! Can’t wait to go back next month!

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The Essential Guide to Walt Disney World’s Yachtsman Steakhouse

in Walt Disney World

Looking for a great place to enjoy the perfect elegant date night on your next trip to Walt Disney World ? If so, you won’t want to miss dining at Yachtsman Steakhouse, located inside Disney’s Yacht Club Resort!

From great steaks to fresh seafood to savory side dishes, Yachtman’s Steakhouse is the perfect dining option for those looking for fine and signature dining.

Disney’s official website describes the table service restaurant as:

Savor premium steaks, fresh seafood and more at this New England-style steakhouse. Within the airy dining room’s knotty-pine beams and nautical touches, mouthwatering cuisine awaits!

High-quality, grain-fed beef is aged in-house and prepared on an oak-fired grill in the open kitchen. Feel your appetite begin to build while you watch butchers hand cut steaks to perfection in the dry-aging room. Then, give into anticipation as you delight in beef entrées like the 12-oz Prime New York Strip Steak with peppercorn-brandy sauce. Favorite sides include the Truffle Macaroni & Cheese, while the innovative kids menu pleases even the pickiest of eaters. Be sure to save room for a decadent dessert like our S’mores Sundae or Banana Bread Pudding.

Where is the Yachtsman Steakhouse located?

Yachtsman Steakhouse, which features high-grade steaks, fresh seafood, free-range chicken and more, is located at Disney’s Yacht Club Resort at Walt Disney World . 

Disney’s Yacht Club is located inside the EPCOT area, near Disney’s Boardwalk and Disney’s Beach Club. In case you aren’t familiar, Disney describes this resort as:

Delight in the formal grace of a grand New England-style yacht club at this lakeside hotel. Relax in the inviting elegance of a plush lobby replete with nautical touches, explore the whimsical Stormalong Bay and rent a variety of watercraft from Bayside Marina. Sharing many amenities with its pastel-toned sister, Disney’s Beach Club Resort, Disney’s Yacht Club Resort is walking distance to Epcot and a convenient boat ride to Disney’s Hollywood Studios.

How to get to the Yachtsman Steakhouse

If you are staying on property, there are a few different transportation options you can take in order to get to Yachtsman Steakhouse.

If you are staying at any of the EPCOT resorts — including Disney’s Yacht Club, Disney’s Beach Club , Disney’s Boardwalk , Walt Disney World Swan Hotel, or Walt Disney World Dolphin Hotel — you can either walk to Disney’s Yacht Club by following the path around the lake, or you can opt to take the friendship boat. This also goes for if you are visiting the EPCOT theme park for the day, you can either walk over to Disney’s Yacht Club or take the friendship boat. Be sure to use the park exit near World Showcase and not the main entrance.

If you are staying at any of the other Walt Disney World hotels on property, you can either take a complimentary bus to one of the theme parks (or to Disney Springs) and catch a bus to Disney’s Yacht Club from there.

If you are visiting Disney’s Hollywood Studios for the day and want to get to Yachtsman Steakhouse from the theme park, you can take the friendship boats directly to Disney’s Yacht Club by utilizing the launch outside of the park entrance.

If you are visiting one of the other theme parks, either Magic Kingdom or Disney’s Animal Kingdom, you can take a bus directly to Disney’s Yacht Club.

And lastly, if you opted, you could also use the Lyft app to call for a car to take you directly there, however, this is not complimentary, and depending on where you are located on the Disney World property, it can cost you upwards of a few dollars. For more information on using Lyft at Disney World, visit our website here.

Theming of the Yachtsman Steakhouse

Yachtsman Steakhouse is a fine dining restaurant, featuring signature American cuisine, including steak and seafood. The atmosphere is elegant with “knotty-pine beams” and “nautical touches” in the dining room.

How is the Yachtsman Steakhouse’s dining room decorated?

The dining room invites Guests in with its simple and rustic yet elegant atmosphere. Yachtsman Steakhouse is not decorated “over the top” and instead has simple lanterns that light up the room, wooden chairs that aim for that rustic feel, and beautiful wall decor, inviting couples for a perfect date night.

However, just because this is a fine dining restaurant does not mean children are not welcome. In fact, the Yachtsman Steakhouse has an entire kids menu — making this restaurant great for families, couples, and kids of all ages.

What is the dress code for the Yachtsman Steakhouse?

Guests are expected to follow the dress code requirements for Signature dining. The official Disney World website reads:

Guests are asked to adhere to the minimum dress code requirements at this Signature Dining experience. Dressier attire is also welcome. Please explore the minimum dress code requirements: Men must wear khakis, slacks or dress shorts and collared shirts. Jeans may be worn if in good condition. Sport coats are optional. Women must wear Capri pants, skirts, dresses or dress shorts. Jeans may be worn if in good condition. Not permitted are tank tops, flip-flops, swimsuits, swimsuit cover-ups, hats for gentlemen, cut-offs, torn clothing and t-shirts with offensive language and/or graphics.

Food at the Yachtsman Steakhouse

The food offered at Yachtsman Steakhouse is nothing like you’ve ever tasted before! This menu offers a variety of elegant and delicious American style dishes.

The prices listed here are subject to change. Be sure to check the menu on the  official Walt Disney World website for the most up-to-date pricing before arriving at Yachtsman Steakhouse.

First Course

• French Onion Soup — Sourdough Crouton, Gruyère Cheese, Onion Broth — $14.00
• Charcuterie or Cheese Board — $22.00
• Steakhouse Wedge Salad — Point Reyes Blue, Buttermilk Ranch, Honey-Miso Bacon. Plant-based Steakhouse Wedge Salad available — $15.00
• Caesar Salad — House-made Pancetta, Brioche Crouton — $15.00
• Badger Flame Beet Salad — Baby Greens, Goat Crème Fraîche, White Truffle Vinaigrette, Pepita Soil — $16.00
• Jumbo Shrimp Cocktail — Old Bay-poached, Lemon, House-made Cocktail Sauce — $21.00
• Lobster Bisque — Lobster Biscuits, Crème Fraîche, Espelette Oil — $16.00
• Ahi Tuna Tartare — Poke Vinaigrette, White Gazpacho, Wasabi Tobiko — $18.00

Chef’s Signature Offerings

• 28-oz Prime Porterhouse for Two — Signature Steak 21-Day Dry-Aged, Bone Marrow, Green Onion Brioche, Garlic Butter, choice of Two Steakhouse Sides — $135.00
• Chilled Captain’s Tower (not eligible on the Disney Dining Plan) — Jumbo Shrimp, Mussels, Oyster Shooters, Scallop Ceviche, Charred Octopus Salad — $38.00
• Chilled Admiral’s Tower for Two (not eligible on the Disney Dining Plan) — Maine Lobster, Snow Crab, Tuna Tartare, Jumbo Shrimp, Mussels, Jumbo Lump Crab Salad, Oyster Shooters, Scallop Ceviche, Charred Octopus Salad — $135.00

Butcher’s Cuts (served with one accompaniment selection)

• 8-oz Black Angus Filet Mignon — Cognac-Truffle Butter and served with one (1) Accompaniment Selection. Upgrade to a 16-oz Bone-In Filet Mignon +30 — $52.00
• 14-oz Roasted Prime Rib — Horseradish Cream and Au Jus served with one (1) Accompaniment Selection — $52.00
• 16-oz Rib-Eye Steak, Prime — Blue Heaven Shallot Butter and served with one (1) Accompaniment Selection — $57.00
• 12-oz New York Strip Steak, Prime — Peppercorn-Brandy Sauce and served with one (1) Accompaniment Selection — $53.00

Accompaniment Selections

• Mashed Potatoes
• Potato-Leek Gratin
• Sweet Potato Casserole
• House-made French Fries

Butcher’s Cuts Enhancements (not eligible on the Disney Dining Plan)

• Bone Marrow — Seasonal Jam, Toasted Green Onion Brioche — $9.00
• Oscar-style — Asparagus, Jumbo Lump Crab Cake, Béarnaise — $18.00
• Half Maine Lobster — Citrus Butter-poached — $28.00
• Thick-cut Steakhouse Bacon — Wild Oak Honey-Miso Glaze — $12.00

Land and Sea Entrées

• 7-oz Cervena Elk — Parsnip Purée, Blueberry Gastrique, Royal Trumpet Mushrooms, Pumpernickel Soil — $49.00
• Georges Bank Scallops — Herb-Truffle Spätzle, Corn Purée, Oyster Mushrooms, Lime Caviar — $45.00
• Whole Maine Lobster — Charleston Ice Cream, Blue Crab, Peas, Oyster Mushrooms, Citrus Beurre Blanc — $60.00
• Chicken and Dumplings — Sweet Potato Gnocchi, Red Eye Gravy, Rainbow Chard Greens, Pineapple Quince Chutney, Baby Turnips — $36.00
• Customized Plant-based Entrée — $34.00

Enhancements

• Broiled Half Maine Lobster — $28.00

Steakhouse Sides (not eligible on the Disney Dining Plan)

• Truffle Macaroni & Cheese — $12.00
• Creamed Spinach — $10.00
• Loaded Hasselback Potato — $13.00
• House-made Truffle Fries — $9.00
• Braised Mushrooms — $10.00
• Chocolate Lava Cake — Valrhona Chocolate, Coconut Ice Cream, Raspberry-Chambord Sauce, Gingersnap Crumbs — $12.00
• Banana Bread Pudding — Caramelized Bananas, Candied Pecans, Butter Pecan Ice Cream, Caramel-Rum Sauce — $12.00
• Carrot Cake (No Sugar Added) — Cheesecake Icing, Caramel Ice Cream, Walnuts — $11.00
• S’more Sundae — Salted Caramel, Chocolate, and Peanut Butter Gelatos, Graham Cracker Crumbs, Chocolate Chunks, Toasted Marshmallow — $11.00
• Seasonal Sorbet Trio — Coconut Tuile and Sparkling Wine — $9.00
• Crème Brûlée — Vanilla Custard and Mixed Berries — $11.00

Kids’ Appetizers (à la carte)

• Mixed Green Salad — $5.00
• Edamame with Citrus Butter — $5.00

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

• Oak-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 — $10.00
• Oak-grilled New York Strip — Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice — $13.00
• Baked Fish of the Day — Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice — $13.00
• Orecchiette Marinara — Served with Plant-based Sausage and choice of two (2) Selections and choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice — $10.00
• Macaroni & Cheese — Served with choice of two (2) Selections and choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice — $9.00

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

• Seasonal Vegetable
• Farro Wheat
• Mini-baked Potatoes
• Fresh Fruit Salad
• Frozen Yogurt and Berry Push Pop
• Mickey’s Art Palette
• Chocolate Pudding

What is the most popular meal at the Yachtsman Steakhouse?

With so many dishes to choose from it can be a bit overwhelming. Well, to give you an idea of what is popular here at Yachtsman Steakhouse, we made a list for you!

If you are looking to dive into a premium beef entree, Guests tend to order the 12-oz Prime New York Strip Steak with peppercorn-brandy sauce or the 14-oz Roasted Prime Rib with Horseradish Cream. In regards to the favorite savory side dish, Guests absolutely love the Truffle Macaroni & Cheese .

Looking for a fresh seafood dish? We highly recommend the Whole Main Lobster!

But be sure to save room for a decadent dessert because Guests rave about the S’mores Sundae and Banana Bread Pudding.

Wonderful World of Wine at Yachtsman Steakhouse

What goes perfectly with steak or seafood at a fine dining restaurant? Why, a glass of wine, of course! The Yachtsman Steakhouse is also known for its wide selection of fine wine, which Disney describes as :

Wine-lovers, rejoice! Sip and swirl your way through some of the world’s most renowned wine-growing regions—no passport required. The Yachtsman Steakhouse invites Guests to explore the wonderful world of wine every second Wednesday of the month. Sample the liquid legacies of some of the finest appellations and vineyards throughout California, Italy, France, Chile, Australia and more—and learn about their flavor profiles, winemaking techniques, and soil and climate conditions. This engaging class also includes a small tasting plate paired to go with the selected wine offerings. The cost is $45 per person and the wine tasting begins at 3 PM on the second Wednesday of each month. Guests interested in attending can call (407) 824-1391. All Attendees must be 21 or over with valid ID; no discounts accepted.

How do you make a reservation for the Yachtsman Steakhouse?

To make a reservation, you can book online at the  official Walt Disney World website or by calling (407) 939-3463. Guests under 18 years of age must have parent or guardian permission to call.

Advance reservations are highly recommended . All Guests may make advance reservations for dining and other experiences up to 60 days in advance. In addition, Walt Disney World Resort Guests staying at a hotel on property can make reservations up to 60 days in advance plus the length of their stay, up to 10 days!

What kind of Disney dining plans are accepted at Yachtsman Steakhouse?

If you are on the Disney Dining Plan, Yachtsman Steakhouse typically uses two table service credits. Every year, the credits are subject to change for the Disney Dining Plan so it is always good to check with the official Walt Disney World website  before visiting for the most up-to-date information.

Discounts available at Yachtsman Steakhouse

If yo u are an Annual Passholder, you can receive 10% off at this dining location.  Disney’s official website states :

10% discount applies to the non-discounted price of food and non-alcoholic beverages (excluding applicable tax and gratuity) during all available meal periods. Special events and dining packages excluded unless otherwise noted.  Valid for the Passholder and up to three Guests. Please view  Passholder Discounts  for additional details.

Want to Visit Yachtsman Steakhouse on Your Next Disney World Trip?

If you need help planning your next Walt Disney World vacation to visit Yachtsman Steakhouse at Disney Springs, the Authorized Planners at Academy Travel have you covered! Academy Travel has earned the highest designation that Disney can bestow upon a travel agency, EarMarked Diamond.

As long as you book your trip with an Authorized Disney Vacation Planner you can rest assured that you will be working with an agency that Disney has vetted and is willing to associate their brand with that agency due to the knowledge and service level you will find at that particular agency.

Ready to find out what your dream vacation will cost?  Click here to get a free no-obligation quote .

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Disney Dining Serving up the latest Disney Eats, Treats, News, and More!

Yachtsman steakhouse menu.

Posted by: David February 17, 2013

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

For a no obligation, FREE Quote with new bookings contact our sponsor Magical Vacation Planner by calling: 1(407)442-0289 Or for a free no obligation quote with new bookings you can fill out the form by Clicking HERE!

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.

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

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

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

Coffee Drinks

Starboard Coffee

A nautical delight of Tia Maria, Drambuie, Grand Marnier, Brandy, and Coffee 8.25

Keoke Coffee- A delicious blend of Coffee, Kahlúa, Brandy, and Dark Crème de Cacao 8.25

Irish Coffee- A traditional favorite. Jameson Irish Whiskey and Coffee 8.25

Jamaican Coffee- Myers’s Dark Rum, Tia Maria, and Coffee topped with Whipped Cream 8.25

Dessert Wines

Sauternes- La Fleur d’Or ’09 65.00

Paolo Saracco- Moscato d’Asti, Castiglione Tinella-Italy ’10 7.00

Meeker- FroZin, Russian River Valley ’05 13.00

Royal Tokaji Red Label- Aszü 5 Puttonyos, Hungary ’07 13.00

Seifried- Sweet Anges Riesling, Nelson – New Zealand ’06 60.00

Port & Fortified Winesp Banyuls Clos de Paulilles Rimage Grenanche, Banyuls ’08 10.00

Broadbent- Madeira 10 yr Malmsey 11.00

Cockburn’s- 20 yr Tawny 12.00

Ferreira- 10 yr Tawny 10.00

Quinta do Crasto- Late Bottled Vintage ’01 8.00

Grand Marnier 10.25

Grand Marnier 100 yr 29.00

Grand Marnier 150 yr 37.00

Courvoisier VSOP 11.00

Rèmy Martin VSOP 17.00

Rèmy Martin Louis XIII

After – Dinner Flights

Grand Marnier Flight- 1/2-oz. each: Grand Marnier, Grand Marnier 100, and Grand Marnier 150 28.00

Port Flight- 2-oz. each: Ferreira 10 yr, Broadbent 10 yr, and Quinta do Crasto 24.00

Scotch Flight- 1/2-oz each: Macallan 12 yr, Lagavulin 16 yr, and Macallan 18 yr 35.00

Champagne & Sparkling Wine- Domaine Ste. Michelle Blanc de Blancs Brut, Columbia Valley, NV 8.00

Paul Cheneau Lady of Spain Blanc de Blancs, Cava, NV 45.00

Fairy Tale by Iron Horse, Celebration Cuvée Brut, Green Valley, 2006 14.00

Moët & Chandon Dom Perignon, Épernay, 2002 290.00

Perrier-Jouet Fleur de Champagne Brut, Épernay, 1999 260.00

Louis Roederer Cristal Brut, Reims, 2002 450.00

Veuve Clicquot Ponsardin Yellow Label Brut, Reims, NV 17.00

Moët & Chandon Impérial Brut Rosé, Épernay, NV 85.00

Taittinger Nocturne Sec, Reims, NV 165.00

Banfi Rosa Regale, Brachetto d’Acqui DOCG, Piedmont, 2009 12.00

Sauvignon Blanc- Sherwood, Marlborough, 2010 10.00

Kenwood, Sonoma, 2010 35.00

White Pinotsp Casa Grande Pinot Grigio, Venezie, 2010 9.00

King Estate Pinot Gris, Oregon, 2010 45.00

Riesling- Dr. Loosen, Dr. L Riesling, Mosel, 2010 9.00

Fess Parker, Santa Barbara County, 2010 39.00

Chardonnay- Rosemount Estate, South Eastern Australia, 2008 35.00

Schug, Sonoma Coast, 2009 49.00

Louis Jadot Pouilly-Fuissé, France, 2009 13.00

Mer Soleil Silver Unoaked, Santa Lucia Highlands, 2008 75.00

DeLoach Vineyards, Russian River Valley, 2008 10.00

Domaine Ramonet Chassagne-Montrachet Premier Cru “Les Rouchottes”, France 210.00

Rosenthal The Malibu Estate, Malibu Newton Canyon, 2007 57.00

Ramey, Russian River Valley, 2009 59.00

Cakebread Cellars, Napa Valley, 2010 16.00

Katherine’s Vineyard Cambria, Santa Maria Valley, 2009 49.00

Alternative Whites- Conundrum, California, 2010 13.00

Rosé & Blush Wines- Kenwood White Zinfandel, California, 2010 8.00

Château d’Aquéria Tavel, France, 2009 45.00

Pinot Noir- Erath, Oregon, 2009 49.00

King Estate Acrobat, Oregon, 2009 49.00

Belle Glos Meiomi, Sonoma, 2010 13.00

MacMurray Ranch, Sonoma Coast, 2009 11.00

Migration, Anderson Valley, 2008 69.00

Ponzi Vineyards, Willamette Valley, 2009 75.00

Merlot & Blends- Sterling Vintner’s Collection Meritage, Central Coast, 2009 45.00

Coppola Diamond Series, California, 2009 45.00

Canyon Road, California, 2009 39.00

Meeker Winemakers’ Handprint Collection, Sonoma County, 2006 77.00

Atalon, Napa Valley, 2004 49.00

Casa Lapostolle Cuvée Alexandre, Colchagua Valley, 2007 53.00

Clos du Bois Reserve, Alexander Valley, 2007 53.00

Craggy Range Te Kahu Gimblett Gravels Vineyard, Hawkes Bay, 2006 69.00

Mission Hill Oculus, Okanagan Valley, 2005 89.00

Benziger, Sonoma County, 2006 49.00

De Toren Z, Stellenbosch, 2009 75.00

Stags’ Leap Winery, Napa Valley, 2008 70.00

HdV Belle Cousine Hyde Vineyard, Napa Valley, 2006 65.00

Zinfandel- Zen of Zin Old Vine, California, 2009 39.00

Francis Ford Coppola Presents: Director’s Cut, Dry Creek Valley, 2008 55.00

Frog’s Leap, Napa Valley, 2009 53.00

Syrah / Shiraz- Black Pearl Vineyards Oro, Paarl, 2008 39.00

Penfolds Kalimna Bin 28 Shiraz, South Australia, 2008 57.00

d’Arenberg Laughing Magpie, McLaren Vale, 2007 57.00

Amavi, Walla Walla, 2007 59.00

Italian Reds

Villa Antinori, Toscana, 2007 53.00

Lasorda, Montepulciano d’Abruzzo, 2007 39.00

Benziger, Sonoma County, 2006 67.00

Banfi Chianti Classico Riserva, Toscana, 2008 55.00

Sartori Amarone della Valpolicella Classico, Veneto, 2008 69.00

Cabernet Sauvignon & Blends- Sterling Vintner’s Collection Meritage, Central Coast, 2009 45.00

Beringer, Napa Valley, 2009 49.00

Estancia, Paso Robles, 2009 39.00

Farrier Presshouse, Alexander Valley, 2007 65.00

B.R. Cohn Silver Label, North Coast, 2008 49.00

Simi, Alexander Valley, 2008 53.00

Merryvale Starmont, Napa Valley, 2008 57.00

Murphy-Goode, California, 2009 53.00

Robert Mondavi, Napa Valley, 2007 57.00

Hall, Napa, 2008 75.00

Arrowood, Sonoma Valley, 2008 75.00

De Toren Fusion V, Stellenbosch, 2009 80.00

Faust, Napa Valley, 2008 85.00

Beaulieu Vineyards Reserve Tapestry, Napa Valley, 2008 85.00

Chappellet Mountain Cuvée, Napa Valley, 2009 57.00

NxNW North by Northwest, Columbia Valley, 2008 59.00

Signorello Napa Valley, 2007 85.00

Frank Family, Napa, 2009 75.00

Provenance Vineyards, Rutherford, 2007 67.00

Steakhouse Reds with Zest- Cyan Tinta de Toro, 2005 39.00

Edgebaston The Pepper Pot Mourvèdre, Stellenbosch, 2009 39.00

Don Miguel Gascón Malbec, Mendoza, 2010 39.00

Altovinum Evodia Garnacha, Spain, 2010 39.00

Bonny Doon Le Cigare Volant Rhône Blend, California, 2007 69.00

Silverado Fantasia Sangiovese Blend, Napa, 2007 85.00

Truchard Cabernet Franc, Carneros-Napa Valley, 2008 53.00

Lolonis Orpheus Heritage Vineyards Petite Syrah, Redwood Valley, 2006 65.00

Cellars d’Scala Dei Priorat, Grenache Blend, Spain, 2004 55.00

Half Bottle Selections- Schug Pinot Noir, Carneros, 2009 34.00

Carpineto Chianti Classico, Sangiovese, Italy, 2009 32.00

Estancia Meritage Reserve, Paso Robles, 2008 38.00

Whitehall Lane Winery & Vineyards Cabernet Sauvignon, Napa, 2006 48.00

Shafer Merlot, Napa Valley, 2007 48.00

Quintessa Meritage, Napa Valley, 2006 100.00

Chateau Montelena, Chardonnay, Napa Valley, 2008 48.00

Frog’s Leap Sauvignon Blanc, Napa Valley, 2009 35.00

Large Format Selections- Cardinale, Napa County and Sonoma County, 1999 675.00

Marchese Antinori Tignanello, Toscana IGT, 2000 875.00

Limited Stock Pinot Noir- Merry Edwards Olivet Lane, Russian River Valley, 2008 150.00

Limited Stock Merlot- Twomey, Napa Valley, 2005 130.00

Limited Stock Shiraz / Syrah- E. Guigal Château d’Ampuis Côte Rôtie, 2004 300.00

Limited Stock Cabernet Sauvignon & Blends- Beaulieu Vineyard Georges de Latour, Napa Valley, 2006 225.00

Casa Lapostolle Borobo, Colchagua Valley, 2006 130.00

Cakebread, Napa Valley, 2008 140.00

Caymus Vineyards, Napa Valley, 2009 150.00

Caymus Vineyards Special Selection, Rutherford, 2008 325.00

Concha y Toro Almaviva, Chile, 2007 150.00

Fantesca, Napa Valley, 2006 150.00

Groth Reserve, Napa, 2007 250.00

Hewitt Vineyard Estate Grown, Rutherford-Napa Valley, 2007 150.00

Jordan, Sonoma County, 2008 120.00

Meeker Four Kings, Alexander Valley, 2005 110.00

Opus One, Napa Valley, 2007 335.00

Château Pichon-Longueville Deuxième Grand Cru Classé, Pauillac, 2001 400.00

Château Pichon-Longueville Comtesse de Lalande, Pauillac, 2003 475.00

Rubicon Estate Rubicon, Rutherford, 2006 260.00

Rudd, Oakville, 2005 200.00

Château Cos d’Estournel Deuxième Grand Cru Classé, Saint-Estèphe, 2006 360.00

Château Montrose Deuxième Grand Cru Classé, Saint-Estèphe, 2006 210.00

Château Léoville-Barton Deuxième Grand Cru Classé, Saint-Julien, 2006 180.00

Silver Oak, Napa Valley, 2004 325.00

Silver Oak, Napa Valley, 2005 325.00

Silver Oak, Alexander Valley, 2006 125.00

Silverado Solo, Napa Valley, 2008 150.00

ZD Abacus XI, Napa, NV 800.00

Kids’ Meals

Chicken Noodle Soup 3.00

Mixed Green Salad 4.00

Mickey Check Meals – Grilled Chicken Breast- Grilled Chicken with Whole Wheat Spaetzle, Seasonal Vegetables, and Frozen Yogurt and Berry Push Pop served with choice of Small Lowfat Milk or Small Dasani® Water. Meets Disney Nutrition Guidelines for Complete Meals without substitution 13.00

Mickey Check Meals – Baked Fish of the Day- Baked Fish of the Day with Whole Wheat Spaetzle, Seasonal Vegetables, and Frozen Yogurt and Berry Push Pop served with choice of Small Lowfat Milk or Small Dasani® Water. Meets Disney Nutrition Guidelines for Complete Meals without substitution 15.00

Orecchiette Pasta and Meatballs- with Marinara and served with choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice 8.00

Oak-grilled Steak Skewer- with Mashed Potatoes and Seasonal Vegetables served with choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice 12.00

Grilled Chicken Breast- Grilled Chicken with Whole Wheat Spaetzle and Seasonal Vegetables served with choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice 9.00

Baked Fish of the Day- Baked Fish of the Day with Whole-Wheat Spaetzle and Vegetables served with choice of Small Lowfat Milk, Small Dasani® Water, or Small Minute Maid® Apple Juice 11.00

Mickey Puzzle 8.00

Chocolate Brownie- served with Vanilla Gelato 6.00

Frozen Yogurt and Berry Push Pop 4.00

About David

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Tag: Yachtsman Steakhouse menu

Most recent, news: menus revealed for toledo and yachtsman steakhouse in disney world.

By Lydia Storks 1 Comment

Earlier today, we found out that four more Disney World restaurants are reopening soon!

Yachtsman Steakhouse

Columbia Harbour House , Pizzafari , Toledo , and Yachtsman Steakhouse are all reopening the first week of August and we’re excited to visit them once again and share our thoughts. And now, we know what the menus are going to look like at two of those spots!

[Read more…]

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Yachtsman Steakhouse

Dinner menu.

Signature Dining

• Yachtsman Steakhouse Dinner
• Meal Period  - Opens menu - Dinner

 First Course

Caesar salad, 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*, 14-oz dry-aged pork bone-in rib chop*, braised lamb shank, pan-seared chicken, trumpet mushroom "scallop",  steakhouse sides, truffle macaroni & cheese, creamed spinach, mashed potatoes, hot honey-bourbon brussels sprouts, red wine-braised mushrooms, smoked paprika fries, loaded baked potato, seasonal vegetables, chocolate cake, yachtsman signature chocolate cake, cranberry-vanilla cheesecake, carrot 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,  draft beer, 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.

About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. Allergy-friendly offerings are reliant on supplier ingredient labels. We cannot guarantee the accuracy of the contents of each food item. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs.

Menu items and prices are subject to change without notice.

* 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.

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Review: Dinner at the Yachtsman Steakhouse Wasn’t All Smooth Sailing

The Yachtsman Steakhouse is a Signature Dining restaurant at Disney’s Yacht Club resort. With “hand-cut, dry-aged steaks”, Disney positions the restaurant as a high-end stop for steak, and you’ll find it priced accordingly. Appetizers are $16-22, entrees $38-65, and desserts $15-20. A full three-course meal will run you about $80-95, not including drinks and gratuities. As a Signature restaurant, you’ll need to spend 2 Disney Dining Plan credits to dine at the Yachtsman.

The restaurant’s interior leans heavily on polished wood that gives the space a warm, intimate feeling. Although the floor is bare, vertical features and ceiling joists helped to break up noise and we didn’t find that the space was loud.

The Yachtsman serves dinner only, but is open 7 days a week. You’ll often find same-day reservations or walk-up availability. And as a Signature restaurant, the Yachtsman expects guests to be in clean, neat attire – but I felt that clothing was generally more relaxed here than Signatures on the monorail loop.

Bread Course

The bread service was a mix of crusty white dinner rolls and onion rolls, accompanied by roasted garlic and butter sprinkled with sea salt. The white rolls had a nice crust, but not much flavor aside from salt. The onion rolls were the better of the pair, soft and tender with the sweet, pungent flavor of onion.

First Course

Caesar Salad – $16.00 Marinated White Anchovies and Croutons

Caesar salad decorates the menus of every mid-range restaurant everywhere, but this one beats all those shlocky salads into the ground. Parmesan shavings instead of shreds, and a tangy, creamy dressing with just a hint of brine that was properly and carefully tossed to coat each leaf. The only flair was the crouton, which was a crackly crisp instead of the traditional cubes. This salad reminds you why Caesar salad is so popular that poorly executed versions became ubiquitous.

Lobster Bisque – $18.00 Lobster Biscuit / Crème Fraîche / Espelette Oil

I really loved the little pop of spice from the espelette oil in this bisque. The texture was perfect – creamy enough to hold up the swirls of crème fraîche and let the brightly colored oil dance on top, but still clearly a soup and not a porridge. The lobster biscuit was less of a biscuit and more of a bread cube, but provided the same overt lobster flavor that is usually served up with a few chunks of lobster meat. I liked the biscuit, but if I had a complaint about this soup that was it; no lobster meat. The biscuit just didn’t cut through the richness of the bisque in the same way.

Beef Carpaccio – $17.00 Truffle Aïoli, Parmesan, Fried Capers, Grilled Artichoke, and Smoked Sea Salt

I enjoyed this, but I feel it’s only fair to disclose that I adore carpaccio and pretty much always order it if it’s on the menu. So while I’m not sorry about this choice, I know that it did have a few faults. The biggest challenge of preparing carpaccio is that the contribution of the meat is fragile because the slices are so thin. It’s easy to overwhelm it if there is too much of the strongly flavored parmesan or capers, and that’s what happened here. Individual bites were tasty, although it was hard to get one that included the artichoke without using a knife, but the flavor of the beef was somewhat lost in the mix.

Butcher’s Cuts

12-oz New York Strip Steak, Prime – $59.00 Loaded Baked Potato, Peppercorn Sauce

My steak was perfectly cooked to temperature and nicely seasoned on the outside. It was a terrific platform upon which to try the different sauces (see below) and it tasted good without them too. I swapped the baked potato for a Yorkshire Pudding and it was outstanding. It was so outstanding that it was delicious, crisp outside, and tasty – even though it was unfortunately served cold. I very much enjoyed it, and it would almost certainly have been even better had it arrived still properly hot.

Sauce Flight – $9.00 House Steak Sauce, Béarnaise, Peppercorn, Blue Cheese, Bordelaise

Just for you, dear reader, I threw myself on the altar of sacrifice and ordered the peppercorn sauce on the side so I could try the sauce flight. OK, maybe full disclosure, peppercorn is not usually my favorite and I love to try things. Either way, I ordered my steak with the full rack of sauce.

The béarnaise was without question the best of the bunch. That isn’t just because I like béarnaise sauce, it’s because it was properly executed with the taste and texture you would expect to find in this sauce.

The bordelaise had problems. Bordelaise sauce is traditionally made with caramelized shallots and a strong stock or demi-glace that is sometimes further umami-fied with bone marrow. If you had told me this bordelaise was an onion jam, I would have believed you, and that’s not a good commentary on either the flavor or the texture.

The house steak sauce tasted much more like I would have expected the bordelaise to taste, and I’m kind of hoping that maybe our [excellent] server mislabeled the two when they were brought to the table. Except that house steak sauces don’t typically taste like onion jam either, so …

The blue cheese sauce was the kind that you will love if you love blue cheese on its own, but not if you only love the kind of blue cheese dressing that comes with wings. (That’s me, by the way, so if it’s you I’m not dissing you.) The sauce was creamy and the cheese itself was a nice choice that had enough oomph to assert itself without having the full funk of one that really needs to be the solo star.

The peppercorn was serviceable, but nothing to write home about.

22-oz Angus Bone-In Rib-Eye, Prime – $65.00 Gratin Potatoes, Red Wine Butter

As a plate, this was the clear winner of the two steaks we had. This steak was also perfectly cooked to temperature and with a nicely seasoned exterior; this one had more of a crust. The meat had the tender, slightly unctuous texture that you would expect from a good ribeye. And, all the accompaniments stood up. The red wine butter was tasty and brought an extra dimension to the steak, and the gratin potatoes were a lovely stack of melty gruyere goodness. Perhaps a tiny bit on the salty side, but that is often a matter of taste.

Steakhouse Sides

Creamed Spinach – $10.50

It  is possible to make creamed spinach that doesn’t feel heavy and rich. But while this one was excellent, with the spinach flavor clearly present, it was not light. When you order it alongside a heavy, rich meal, be prepared. I really wished that I hadn’t been staying in a hotel room so I could have taken this home and eaten it the next day.

Hot Honey-Bourbon Brussels Sprouts – $12.50 Chili-candied Walnuts

Roasted Brussels sprouts, with crisp leaves and a bit of char, are all the rage these days, and it’s easy to see why a chef would want to add some hot honey and candied walnuts to make their version stand out. Alas, we couldn’t particularly taste the hot honey more than “these were dressed a bit with something a bit sweet”. The walnuts were chopped quite small and their flavor was also a bit lost as a result; I would have preferred to see them larger for more contrast.

So, these were nicely roasted and tasty, but nowhere near as special as you might think from the description. In fairness, when we mentioned this to the server she said that they had toned down the hot honey due to complaints from diners who found it too spicy for their liking.

Roasted Seasonal Mushrooms – $10.50

This was the only side that we ate all of. Buttery, woodsy, with a balance of textures from different types of mushrooms that was just right. Delicious either on the steak or off.

Smoked Paprika Fries – $10.50

It’s hard to go wrong with fries, right? These were perhaps the most disappointing dish of the night. They clearly weren’t plain frites, but I couldn’t say any paprika was in evidence – either to be seen on the fries, or tasted in the flavor.

Chocolate Cake – $17.00 Chocolate Biscuit, 65% Dark Chocolate Ganache, Chocolate Buttercream, and Raspberry

This dessert owes everything to the chocolate biscuit. The cake was lovely and rich, but we’ve all had great chocolate cake with great frosting. The chocolate biscuit was … think about that crunchy chocolate stuff that’s in the middle of every Carvel ice cream cake you’ve ever eaten, and then glue it together with the tart sweetness of raspberry. Amazing.

Crème Brûlée – $15.00 Luxardo Cherries, Orange Segments, Whiskey Ganache (Made with or contains alcohol product)

Confession time: when the server described this as having the brulee topping smoked, I did a little mental side-eye. Nothing that showed on my face (at least I hope not), but I was definitely dubious. I can admit when I’m wrong. I was wrong. The cherries were beautiful, the orange segments were orange segments, the custard was a bit sweeter than your average creme brulee but it needed the oomph to hold up to the rest of the dish. But that smoked melted sugar topping!

I’m sure that I cannot describe it adequately because here’s the problem. The best description I can think of is that it had the same vaguely sweet but unfinished rough-bitter hydrocarbon flavor that you get when you set marshmallows on fire and blow them out once the coating is burnt all over. I know that thousands of us eschew the perfectly toasted marshmallow (I’m ace at that, by the way) and instead thrust them into the campfire coals because we love them burnt. But anytime you have to describe a dish using the word “hydrocarbon”, it’s a fail on the food reporting scale.

All I can tell you is that we spent 10 minutes with the server trying to figure out how to come back and get just the creme brulee without having to eat the rest of the meal first.

Wrapping Up

All in all, we found this to be a pretty disappointing meal. Although there were dishes that we enjoyed, the quality was tremendously uneven and the items we loved can (mostly) be found in other places. For the price this meal commanded, it can’t be recommended.

Here’s my advice: if it’s just a great steak that you’re looking for, a superior plate can be had at the Boathouse in Disney Springs or Toledo at Coronado Springs Resort. If you’re looking for a stellar meal with steak on the menu try Citricos, which has an outstanding strip steak — better than what was served here.

If you’re staying at the Yacht or Beach Club and you’re looking for a light meal, wander over to the Yachtsman and see if they have a table. (You can probably check in advance using the Walk-Up Waitlist ). Treat yourself to a great Caesar Salad and maybe a bowl of lobster bisque, and then skip straight to dessert. You know what you need to order there, right? It’s the amazing creme brulee.

Have you been to the Yachtsman Steakhouse? What did you think of your meal? Let us know in the comments!

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Jennifer Heymont

Jennifer has a background in math and biology, so she ended up in Data Science where she gets to do both. She lives just north of Boston with her husband, kids, and assorted animal members of the family. Although it took three visits for the Disney bug to "take", she now really wishes she lived a lot closer to the Parks.

6 thoughts on “ Review: Dinner at the Yachtsman Steakhouse Wasn’t All Smooth Sailing ”

We have not been there in the last five years but were regulars in the past. Shall I assume that the menu and the prep have diminished?

I can’t say what it was like 5 years ago (prior to this visit we ate there once, and it was farther in the past than that). But the word on the street from others is that yes, it has diminished. Even if it has not, I can honestly say based on our experience recently that there are much better places to get a steak at Disney World.

Normally I enjoy these reviews but this feels overly harsh when comparing the headline & wrap-up to the actual dish reviews. I was expecting an absolute trainwreck (shipwreck?) but it read as a lot of personal preferences or minor flaws – cold Yorkshire pudding aside which is an insult I can’t let pass.

Maybe it’s more about the cost vs quality?

I hear what you’re saying about it not seeming to add up and I can totally see where you’re coming from as a reader. But as a reviewer, I’d say that’s exactly the reason that there is a headline and a wrap-up. There were 13 dishes reviewed here (bread service, 3 appetizers, 2 steaks, sauce flight, 4 sides, 2 desserts). Of those plates, 1 appetizer, 1 steak plate, the sauce flight, 2 of the 4 sides had errors in composition or execution. That’s a 38% miss rate for a restaurant that – even on the Disney scale – is expensive at a base price of $80-95 for 3 courses.

The problem is: just because an error doesn’t make food taste bad doesn’t mean that dish isn’t a miss. Billing a dish as “smoked paprika fries” is an elevation that you expect from a fine dining restaurant, and it affects a diner’s decision to order something that feels as though it is unique. When what lands on the table is basically plain fries, it doesn’t matter that they’re perfectly good regular fries. Because if the diner knew that when ordering, they might have chosen to try something they didn’t feel they could get elsewhere.

Similarly, that I enjoyed the carpaccio doesn’t mean that my criticism of it was personal preference (which I do try to note when it applies). The fact is, you are not supposed to need a knife to get a complete bite of a carpaccio dish. And, you are supposed to be able to distinctly and clearly taste the beef. I don’t know if you watch Beat Bobby Flay, but there is a repeated theme where he makes something that the judges say “I don’t know if I’d call this a __________, but it was very tasty”. Everyone has their own opinion about whether not being a _____________ should be disqualifying and if it’s a travesty when he wins, but it’s also a TV show. In everyday restaurant eating, diners want to have some confidence that they dish that appears in front of them will match their expectations based on the dish name and description.

And yes, errors like these are more likely to be forgiven in a restaurant that doesn’t bill itself as being high caliber. One of the things that comes with billing as a fine dining establishment is an assumption about how well dishes match their menu descriptions or the standards of the dish. If these problems had occurred at, say, the Grand Floridian Cafe with its much lower price tag, I would still have called them out but probably not had such a harsh take on the overall experience. But also, a restaurant in the weight class of the Grand Floridian Cafe is not as likely to be the one that a vacationing family with a limited budget has chosen as their “big splurge dinner”.

Thanks for taking the time to explain. Never been to this restaurant so not trying to defend it in any way, was just genuinely a bit confused while reading!

No worries – as I said, I see why it could be confusing as a reader. So thanks for asking and giving me a chance to elaborate for anyone else who might be similarly mystified. 🙂

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Disney's Yacht Club Resort

Dining Options

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Plan ahead for delicious dining experiences during your stay. Read More

Plan ahead for delicious dining experiences during your stay.

When to Book Guests may make advance dining reservations at select restaurants.

• Guests with a Valid Disney Resort Hotel Reservation: Make reservations for your entire length of stay (for up to a 10-night stay) up to 60 days in advance of your arrival! This can help you enjoy streamlined vacation planning , since you can make all your reservations on the same day—rather than checking availability day after day.
• All Other Guests: Make reservations up to 60 days in advance.

Explore dining experiences available for booking during your vacation.

Dining in the Theme Parks To dine at an in-park, table-service restaurant, you need a confirmed dining reservation for the total number of Guests—regardless of age—along with a park reservation and valid admission for the same park on that same date for each Guest ages 3 and up.

Dining reservations do not guarantee access to a park, and Park Hopper availability may change daily. We recommend that Guests book in-park dining at the park where they have a park reservation.

View a full list of the dining options at Walt Disney World Resort.

Review important updates to dining experiences at Walt Disney World Resort.

Ale & Compass Restaurant

Set your sights on Yankee comfort food and seafood classics at this cozy gastropub-inspired eatery.

Ale & Compass Lounge

Bar Service Navigate your way to a cozy lounge with a great wine list, light snacks and overstuffed chairs.

The Market at Ale & Compass

Breakfast, Lunch, Dinner Find hot and cold offerings with grab-and-go convenience for breakfast, lunch and dinner.

Cape May Cafe

Breakfast, Dinner Start your day with a hearty buffet breakfast or visit later for signature seafood and turf dishes.

Beaches & Cream Soda Shop

Lunch, Dinner Satisfy your sweet tooth with old-fashioned ice-cream favorites or savor delicious hot-off-the-grill items at this 50s-themed eatery.

Beach Club Marketplace

Breakfast, Lunch, Dinner Enjoy a hot, made-to-order meal, grab a quick bite or stock up on snacks before heading out for a day of fun in the parks.

Martha’s Vineyard

Lunch, Bar Service, Late Night Gather for a glass—or bottle—of wine at this casual lounge reminiscent of a New England beach house.

Hurricane Hanna’s Waterside Bar and Grill

Bar Service Brace for frosty beverages and beautiful bay views at this not-so-blustery walk-up bar.

Yachtsman Steakhouse

Dinner Relish premium dry-aged beef, fresh seafood and signature drinks at this New England-style steakhouse.

Crew’s Cup Lounge

Bar Service Ready all, row! Race to a place where refreshment awaits—serving beer, wine and cocktails.

Nearby Restaurants

Disney’s Yacht Club Resort is conveniently connected by water taxi, bus or walking paths to numerous Disney restaurants within the EPCOT Resort area.

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(407) 934-7000

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Harold Dieterle’s newest restaurant brings Mediterranean yacht vibes to the West Village

Il Totano , a new coastal Italian restaurant in the West Village, is exciting for many reasons—a dry-aged seafood program, Capri vibes, and, most importantly, the return of the first-ever Top Chef winner Harold Dieterle (Perilla, Kin Shop, The Marrow) after a long hiatus. 

With Il Totano, Dieterle is leaning into the growing excitement for dry-aged fish citywide, but he’s also fully embracing a childhood passion. He grew up in West Babylon, where he learned to fish from his grandfather, and he’s eager to share that love through his menu.

He’s teamed up with restaurateur Alexandra Shapiro—who also celebrated family nostalgia with the opening of UES’s Hoexters last year—and together they’ve reimagined an old Flex Mussels location (also owned by Shapiro) into the transportive Italian restaurant it is today.

Read on for all the exciting details on Dieterle’s grand return to the New York restaurant scene.

What to eat

Dry-aged fish is undoubtedly one of the biggest draws on the menu—you can see the process in a humidity-controlled chamber as you make your way to the dining room. “Dry aging fish improves its flavor and texture while also increasing shelf-life,” Dieterle says. “The final product also has a wonderfully crisp skin.”

Go for the branzino with Sicilian green beans, so you can get a taste of that crispiness Dieterle is referring to. 

Plus, the menu is full of childhood nods for both Dieterle and Shapiro. The spaghetti with Dungeness crab pays tribute to Dieterle’s crabbing trips with his grandfather off the docks of Babylon. “This is a dish my mom, my grandmother, and all my aunts cooked,” Dieterle says. The chicken marsala, meanwhile, will give you a peek into Shapiro’s early years on the Upper East Side. “My Jewish grandmother used to cook these ridiculous meals for all four grandchildren,” she says. “Whatever we wanted, she would cook, and we loved her chicken marsala.”

What to drink

Dieterle’s roots are in southern Italy, and the wine list similarly spotlights producers from the region in a menu of 60 bottles and 15 wines by the glass curated by sommelier Catherine Hooper.

There are plenty of fun cocktails you should consider, too, like the Bitter Giuseppe with Chaparral liqueur, orange, and grapefruit juice; and The Capri with a mix of rums, amaro, and lemon.

Where to sit

Much like the food, the interiors are transportive, too. Blue-and-white-striped wallpaper is reminiscent of a coastal patio awning and the Art Deco-inspired dark walnut bar feels like it’s straight off a boat. “We were going for a Mediterranean yacht vacation kind of vibe,” Shapiro says.

The bar room is where you’ll want to be for a “see and be seen” kind of vibe, while the main sunken dining room in the back is more chill with its u-shaped booths and mahogany tables that seat groups of two and four. When the weather warms up, head outside to grab one of the four sidewalk tables.

Dieterle hopes more people will opt for bookings later than the most popular 6 pm and 6:30 pm slots, so they can truly experience the full breadth of the restaurant’s ’70s and ’80s rock music program that changes throughout the night. “We hope that people will stay, linger, and eat later,” he says.  

The restaurant is open Sunday to Thursday from 5 pm to 10 pm and Friday and Saturday from 5 pm to 11 pm.

Known for her pioneering food blog, The Strong Buzz , Andrea covers restaurants, chefs, trends, and big picture stories about the intersection of food, business, policy and the law for publications such as The New York Times, Fast Company , Food & Wine, New York Magazine, Eater , and more. She lives, eats, and loads and unloads the dishwasher in Brooklyn. Follow her on Instagram, @strongbuzz_. 

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A Nightlife Veteran Is Opening a High-Energy Party Bar Just Right for the EDC Crowd

Come for the electronic dance music, stay for the party brunch

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Share All sharing options for: A Nightlife Veteran Is Opening a High-Energy Party Bar Just Right for the EDC Crowd

Since he was a teenager, Vincent Do has been immersed in the rave and nightlife scenes. Across the southwestern U.S., Do has promoted and even produced yacht parties, raves, and DJ shows. For him, these events are more than just fun — they’re ways for him to socialize and meet like-minded audiophiles, people who want to talk about music as much as they want to dance to it. He’s been working as a promoter in Las Vegas for more than a decade, but he says the city is still missing a proper party bar for lovers of electronic dance music — a concept he says that Scottsdale, Arizona has nailed but that Vegas still finds elusive.

When it opens later this year at 1021 S. Main Street, Do’s Audio Bar will lean into the EDM theme. Do plans to have memorabilia on the walls — much of it autographed by DJs and hip-hop artists. He’s planning a rotating gallery, populated by the paraphernalia and mementos of event photographers and stagehands. And even the bathrooms will pay homage to events like Coachella and Burning Man.

“Audio Bar is what we call a high-energy party bar,” says Do, who is a managing partner in the business. “It’s a party where the energy inside will permeate to outside.” People can dress casually, he says, which is an important element for cities that still reach 90 degrees at night during the summer season. And although the concept may seem on its face like a cross between a club and a bar, Audio Bar is “definitely not a lounge,” Do says.

By day, Audio Bar will function as a listening bar , with record players and headphones available for visitors to peruse through the bar’s collection of EDM vinyl. “We’re trying to recreate that feel from back in the day with record stores, or even Blockbuster,” says Do. “You used to go to stores and be able to meet people that really love music, where you can chat with the person behind the counter.” Do says that nightclubs are too loud to have that kind of conversation with other music lovers, so Audio Bar will function as a way to achieve that social element — at least until the music gets pumping after dark. And on Saturday and Sunday mornings, it will host brunch, much in the spirit of the raucous midday bacchanalia that is Lavo’s party brunch.

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Audio Bar joins other Vegas nightlife destinations that straddle that line between nightclub and lounge. Bruno Mars’s Pinky Ring opened last fall with live jazz music, a packed dance floor, and no-phones-allowed policy. And Jing in Downtown Summerlin threads the needle between restaurant and ultra lounge — even if it commands a more effortful dress code than Audio Bar requires. That’s not to mention the Fremont East block, with its barhop-ready high-energy bars. Its closest approximation may be the now-closed Artifice Bar , just across the street. Corner Bar Management is currently transforming that space into the private membership Doberman bar.

Do worked for years as a club promoter in Southern California and Scottsdale, Arizona, and he says it’s the Scottsdale vibe he wants to bring to downtown Las Vegas. The secret, he says, will be actually good EDM music and a dress code that doesn’t require visitors to think twice about what they’re wearing. “Truthfully, one thing Scottsdale has going for them is they really do have a lot of attractive people that go out,” says Do. Game, set, match, Las Vegas.

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Yachtsman Steakhouse

Dinner menu.

Signature Dining

• Yachtsman Steakhouse Dinner

First Course

Caesar salad, 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*, 14-oz dry-aged pork bone-in rib chop*, braised lamb shank, pan-seared chicken, trumpet mushroom "scallop", steakhouse sides, truffle macaroni & cheese, creamed spinach, mashed potatoes, hot honey-bourbon brussels sprouts, red wine-braised mushrooms, smoked paprika fries, loaded baked potato, seasonal vegetables, chocolate cake, yachtsman signature chocolate cake, cranberry-vanilla cheesecake, carrot 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.

About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. Allergy-friendly offerings are reliant on supplier ingredient labels. We cannot guarantee the accuracy of the contents of each food item. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs.

Menu items and prices are subject to change without notice.

* 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.

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