Friday 3/21/25
We had breakfast at the hotel, we both had cereal with fruit, but I only took one picture. They were both similar.
We spent the day driving from Alabama to Florida. We arrived about 6:30; by the time we chatted with the lady checking us in we didn’t get to our room until after 7. We started cleaning the room a bit and unpacking. We were getting hungry so we headed out trying to figure out what we wanted for dinner.
We were able to book dinner at Yachtsman’s Steakhouse for 9pm so we drove to the Boardwalk to have pre-dinner cocktails at the Crews Cup Lounge.
Scott had a Martini. Even though it wasn’t on the menu anymore, the bartender was able to make me the Key Lime Pie Martini that I had here before. It’s really like drinking a piece of Key Lime Pie.
The bartender checked us in for dinner from the lounge and they came to get us when our table was ready. One of my first comments when we sat down to dinner was how nice it was to have comfortable chairs.
For an appetizer we had the Shrimp Cocktail: Poached, house-made cocktail sauce, lemon. This was pretty good but not as good as it’s been in the past. I would have preferred the cocktail sauce on the side to dip, but since the shrimp were just sitting on the sauce it was OK; if they were tossed in the sauce I wouldn’t have liked it.
They brought us bread. The onion pull apart rolls are delicious; this is the best bread at Disney. I like it with butter. Scott liked the roasted garlic on it.
I had the Pork Duo: Braised pork belly, grilled pork tenderloin, truffle polenta, mushroom conserva, port reduction. This isn’t something I would normally order but it sounded good. I’m really glad I took a chance ordering something I wouldn’t normally, it was delicious.
Scott ordered the filet with fries: 7-oz filet Mignon, mashed potatoes, bordelaise sauce. He subbed fries for the mashed potatoes. This is my usual dinner here and I think Scott ordered it in case I didn’t like the pork and we ended up switching dishes. You can’t go wrong with the filet here, it’s delicious. When I order it, I get it without the sauce on the filet, but he didn’t mind it with the sauce.
Scott also ordered the truffle Mac and cheese side. He loves Mac and cheese.
Of course both ordering our own entrees we ended up with lots of leftovers.
We couldn’t pass up dessert and ordered Yachtsman’s Signature chocolate cake: Mocha cake layers, milk chocolate pastry cream, salted caramel sauce, raspberry sauce, dulce chocolate crumble, espresso cream. This is a great chocolate cake, it’s not overly sweet.
Yachtsman’s was a great dinner to kick off the Florida portion of our trip.
We had breakfast at the hotel, we both had cereal with fruit, but I only took one picture. They were both similar.
We spent the day driving from Alabama to Florida. We arrived about 6:30; by the time we chatted with the lady checking us in we didn’t get to our room until after 7. We started cleaning the room a bit and unpacking. We were getting hungry so we headed out trying to figure out what we wanted for dinner.
We were able to book dinner at Yachtsman’s Steakhouse for 9pm so we drove to the Boardwalk to have pre-dinner cocktails at the Crews Cup Lounge.
Scott had a Martini. Even though it wasn’t on the menu anymore, the bartender was able to make me the Key Lime Pie Martini that I had here before. It’s really like drinking a piece of Key Lime Pie.
The bartender checked us in for dinner from the lounge and they came to get us when our table was ready. One of my first comments when we sat down to dinner was how nice it was to have comfortable chairs.
For an appetizer we had the Shrimp Cocktail: Poached, house-made cocktail sauce, lemon. This was pretty good but not as good as it’s been in the past. I would have preferred the cocktail sauce on the side to dip, but since the shrimp were just sitting on the sauce it was OK; if they were tossed in the sauce I wouldn’t have liked it.
They brought us bread. The onion pull apart rolls are delicious; this is the best bread at Disney. I like it with butter. Scott liked the roasted garlic on it.
I had the Pork Duo: Braised pork belly, grilled pork tenderloin, truffle polenta, mushroom conserva, port reduction. This isn’t something I would normally order but it sounded good. I’m really glad I took a chance ordering something I wouldn’t normally, it was delicious.
Scott ordered the filet with fries: 7-oz filet Mignon, mashed potatoes, bordelaise sauce. He subbed fries for the mashed potatoes. This is my usual dinner here and I think Scott ordered it in case I didn’t like the pork and we ended up switching dishes. You can’t go wrong with the filet here, it’s delicious. When I order it, I get it without the sauce on the filet, but he didn’t mind it with the sauce.
Scott also ordered the truffle Mac and cheese side. He loves Mac and cheese.
Of course both ordering our own entrees we ended up with lots of leftovers.
We couldn’t pass up dessert and ordered Yachtsman’s Signature chocolate cake: Mocha cake layers, milk chocolate pastry cream, salted caramel sauce, raspberry sauce, dulce chocolate crumble, espresso cream. This is a great chocolate cake, it’s not overly sweet.
Yachtsman’s was a great dinner to kick off the Florida portion of our trip.
Also agree with you on the cake at Cake Bake Shop. It just wasn't for me but I'm also not a sweets person in general. For some reason I always forget about Trattoria Al Forno as an option and it's been ages since we've been to Abracadabar ... need to get these back in rotation! Looking forward to hearing more about your trip!!
