So here we were, Walt Disney World for spring break! With our 2 kids, 12 and 14 out of school for a week we thought it to be a great time to visit our favorite get away spot!

Tonight however, Mom and I had planned a night out on our own. We were staying at one of our favorite resorts, the BoardWalk villas, so we thought it would be nice to take a nice stroll around the lake to one of favorite restaurants, The Yachtsman Steakhouse.

With the kids safely tucked away in the room with movies and the Disney channel, we set out for a night on... well a night out anyway.

We had made a priority seating and requested our long time favorite server, Ricky. We arrived and had just a few minutes to wait for a table.

The Yachtsman Steakhouse is located at Disney's Yacht and Beach Club resort. It is their more "upscale" dining location. Lots of wood furnishings with nautical touches accent this casually elegant dining location. When you first enter the restaurant you walk past a butcher case where you can see them actually cutting the meat for the evening selections, now that's fresh! Past that is an open style kitchen where the Chef's are preparing each meal to perfection.

After we were seated, our server, Ricky with his usual funny, helpful manner guided us through the menu. My wife started with the Ahi Tuna Tartare, served with Soy-Honey Sauce, Asian Salad, and Crispy Wontons. I couldn't resist the Seared Maine Diver Scallops with Frisee and Shiitake Mushroom Salad, tossed with warm Smoked Bacon Vinaigrette. They were out of this world! The scallops were tender and flavorful, and the flavors of the mushrooms and smoked bacon were awesome. We also shared a bottle of Cos du Bois Reserve Merlot which Ricky said would be an excellent complement to both our appetizers and entree, he was correct!

After looking over the menu for an entree we had both pretty much decided on the Yachtsman Filet Mignon, an 8-oz filet served with Mashed Potatoes and a Red Wine Sauce. However, as we were talking with our server, he steered us towards sharing the Oak-fired Rib-Eye, 16-oz, with Horseradish Mashed Potatoes and Red Wine Butter. That was a little surprising and a very pleasant treat.

The Rib-Eye came to the table already plated for each of us with ample sides, and even after splitting, it was quite a generous portion! And the steak was juicy and flavorful and so tender, it melted right in our mouths. The potatoes had just enough of the horseradish to make them flavorful and just a bit spicy, great touch!

For dessert my wife decided on her favorite, Creme Brulee. I had a small bite and it was not disappointing at all! A very nice close to a wonderful night out and and a fantastic meal in a great setting!

Starters

Grilled Asparagus
Spring Garlic Vinaigrette, Midnight Moon Aged Goat Cheese, and Serrano Ham

Seared Maine Diver Scallops
Frisee and Shiitake Mushroom Salad, tossed with warm Smoked Bacon Vinaigrette

Shrimp Cocktail
Traditional Cocktail Sauce and Mache

Ahi Tuna Tartare
Soy-Honey Sauce, Asian Salad and Crispy Wontons

Lobster Bisque
Maine Lobster and Creme Fraiche finished with Brandy

Caesar Salad
Crisp Romaine Lettuce, Aged Parmesan Cheese, and Garlic-Sourdough Croutons

Tomato Salad
Vine-Ripened Tomatoes, Shaved Parmesan Cheese, Tomato Vinaigrette, and Balsamic Reduction

Farmers Salad
Butter Lettuce, Gorgonzola, warm Smoked Bacon Vinaigrette, and a Soft-cooked Egg

Assortment of Artisan Cheese
accompanied wiht Toasted Walnut Bread


Entrees

Chateaubriand for Two
18-oz Tenderloin served with Bearnaise, Mashed Potatoes, and Sauteed Mushrooms

Oak-fired Rib-Eye
16-oz Rib-Eye with Horseradish Mashed Potatoes and Red Wine Butter

Yachtsman Filet Mignon
8-oz filet served with Mashed Potatoes and a Red Wine Sauce

USDA "Prime" New York Strip Steak
12-oz Strip Steak with Peppercorn Brandy Sauce and Potato Gratin

Lamb Two Ways
Boneless Rack of Lamb with Potato Pancake, Red Wine Braised Lamb, Warm Goat Cheese and Merlot Reduction

Pan Seared Sea Bass
Mushroom and Lobster Ristotto, Truffle Nage, and Micro Greens

Porterhouse
24-oz Center-cut Porterhouse with fingerling Potatoes and Roasted Garlic Butter

Slow-roated Prime Rib
12-oz Prime Rib with savory Garlic Bread Pudding and Thyme-Garlic Jus

Free-Range Chicken Breast
White Bean Ragout and Garlic Aioli

Roasted Squash Ravioli
Brown Butter-Sage Vinaigrette, Swiss Chard, Manchego Cheese and Toasted Pine Nuts

Side Dishes:

Roasted Cauliflower Gratin
Topped with Gremolata

Creamed Spinach
With Parmesan Cheese

Sauteed Mushroom Caps
with Sherry and Cabernet Wine Sauce


Desserts

Black Currant Semi-frozen Mousse
wth Forest Berries and Vanilla Panna Cotta

Dessert Sampler Platter for Two
Chef's Sampling of our Desserts

Warm Chocolate Cake
with White Chocolate Gelato

Creme Brulee
with Fresh Berries and Rolled Chocolate

Florida Key Lime Pie
with a Graham Cracker Crust, Whipped Cream, and Lady fingers

Sorbet Trio
Blackberry, Cherry and Strawberry

The Yachtsman Sundae
Caramelized Bananas with a Trio of Gelato and a Dark Chocolate Sauce

Assorted Dessert Wines and Cordials