The Yachtsman Steakhouse Disney’s TRULY Best Kept Secret Secret

[Mister Disney]

ISN'T THAT AN AMAZING CREATION?

Bravo to the creative geniouses at Yachtsman on this one!

Personally, I think the K-Man is trying to suck up to the Chefs at the Steakhouse. His 50th Borthday is coming up this fall, and he wants them on his good side....sure sure....probably doesn't think I can pull off something as nice with them, as he did for me....

 

[Mr. D's K-Man]

Personally, I think the K-Man is trying to suck up to the Chefs at the Steakhouse. His 50th Borthday is coming up this fall, and he wants them on his good side....sure sure....probably doesn't think I can pull off something as nice with them, as he did for me....

Ahem Ahem ... Remember those "Lost Reviews" ???

Last year's birthday celebrationS were the absolute best. You should have seen what everyone went through THIS YEAR for Mister Disney's Celebration!

Mark and Company pulled off Miracles this Birthday, Mister Disney!

 

[Tink901]

Amuse Bouche
with a side of Crystal Cuff Links
paired with Iron Horse Fairy Tale Cuvee Brut, Sonoma 2001

As K-Man already mentioned, the entire team at Yachtsman Steakhouse had been working on our meal for well over a week.

The testing.....
the experimenting.....

every last detail was worked out to perfection ...

Our first course arrived ... Amuse Bouche.


HONESTLY? I can't remember what this was. We'll have to come back to this....and I'll email Chefs Al & Gregg and Mark to find out.



side of Crystal Mickey Cuff Links

WOW oh WOW.....not for the life of me would I expect to be served this on my birthday. I've been wearing my french cuffed shirts with just a set of silk knots....holy smokes!

Mister Disney was the Amuse Bouche - the Lobster Bisque with whipped cream?

 

[Mr. D's K-Man]

Mister Disney was the Amuse Bouche - the Lobster Bisque with whipped cream?

EXACTLY! There's Magic in those Glass Slippers you're wearing Cinderella!

 

[Mister Disney]

Mister Disney was the Amuse Bouche - the Lobster Bisque with whipped cream?

EXACTLY! There's Magic in those Glass Slippers you're wearing Cinderella!

Yes Tink, THAT would be correct.....

Is someone FEEDING you INSIDER information about our meal?!?!?







Let us try again....

The Amuse Bouche

Lobster Bisque with whipped cream

The Bisque was presented in a very interesting way...."deconstructed" if you.

Who doesn't love whipped cream?

A spoon of the bisque....capturing a piece of the whipped cream...

Heaven on a Spoon, Hell on the Hips would best describe this sinful start to our meal.....

 

[Tink901]

Personally, I think the K-Man is trying to suck up to the Chefs at the Steakhouse. His 50th Borthday is coming up this fall, and he wants them on his good side....sure sure....probably doesn't think I can pull off something as nice with them, as he did for me....

Kevin - Fall birthday when? I'm celebrating my birthday there, of course, over Labor Day weekend!!

Brenda

 

[jackskellingtonsgirl]

Hmm. After we had a less-than-stellar experience at YSH in 2005 I didn't think we would return. Ever. And I imagine when I bring it up to DH he will still be sticking to our plan NOT to go back.

But the menu changes at Le Cellier have forced me to reconsider, and YSH is in the same neighborhood if you take the boat. I don't require fancy food, but I do require EDIBLE food. Grilled chicken should be tender enough to cut with a serrated steak knife - it just should. But since YSH couldn't manage that challenge last time my child ended up eating nothing but vanilla ice cream for dinner. Really not an acceptable outcome for anyone other than my child.

I will have to continue to ponder this dilemma. More info on YSH, please, and if you can include some asides for the commoners I would appreciate it.

 

[Mister Disney]

last time my child ended up eating nothing but vanilla ice cream for dinner. Really not an acceptable outcome for anyone other than my child.

and Kevin too..... Ice Cream IS Kevin's idea of a perfect dinner....as a matter of fact THAT IS exactly what he had for dinner last night, while I had a hotdog (not that Kobe beef one either) and some chili!

More info on YSH, please, and if you can include some asides for the commoners I would appreciate it.

 

[Tink901]

EXACTLY! There's Magic in those Glass Slippers you're wearing Cinderella!

Thanks Kevin!!!!! Your so sweet!!

Yes Tink, THAT would be correct.....

Is someone FEEDING you INSIDER information about our meal?!?!?



Me have insider information? Yes in fact I might.....







Let us try again....

The Amuse Bouche

Lobster Bisque with whipped cream

The Bisque was presented in a very interesting way...."deconstructed" if you.

Who doesn't love whipped cream?

A spoon of the bisque....capturing a piece of the whipped cream...

Heaven on a Spoon, Hell on the Hips would best describe this sinful start to our meal.....

 

[Mister Disney]

Yes Tink, THAT would be correct.....

Is someone FEEDING you INSIDER information about our meal?!?!?

Me have insider information? Yes in fact I might.....

Would that be an inside joke Tink?

cocktails are such a wonderful thing after work.....BEWARE......

 

[Tink901]

Would that be an inside joke Tink?

cocktails are such a wonderful thing after work.....BEWARE......

Nope - not fair I'm still at work. I haven't thought about cocktails yet and I'm counting the days til Chef Al is here which is only 11 days but who's counting....

 

[Mister Disney]

OK, cocktail hour is over....

Where were we?

One ringy dingy, two ringy dingy...

OH wait THAT was the night before at Narcoossee's with the Boss.......

2nd course...

Roasted Pear and Gorganzola Tart

Petite Salad and Truffle Balsamic Vinagrette

The Chefs....Gregg, Al and Mark, remembering my favorite things (well...maybe with some help from Kevin and Mark Hoevenaars) produce a beautiful salad featuring my favorite things, pears and gorganzola cheese!

OK, so I eat pear and gorganzola a LOT...wanna know what stood out? The "pie" crust "cup" the salad was placed in.

Light....buttery....flakey (a little like me)

The perfect combination of sweet and tart...the gorganzola cheese and basalmic vingrette adding their "tart" flavors while the pear added a sweet component and then not to forget the "tart", the pie cup added a savory taste to the entire thing....

You "commoners" should BEG for this on the menu!

 

[Cobbo]

Roasted Pear and Gorganzola Tart

You "commoners" should BEG for this on the menu!

Ok, now I was content to just sit here lurking my way through your reviews (as I often do) until DW saw this photo & read the title over my shoulder...now it looks like I'll have to make some phone calls and set up a dinner.....

 

[Mr. D's K-Man]

Ok, now I was content to just sit here lurking my way through your reviews (as I often do) until DW saw this photo & read the title over my shoulder...now it looks like I'll have to make some phone calls and set up a dinner.....

DO IT ROMEO!

Trust me ... it pays HUGE DIVIDENDS!

 

[suzimar57]

i'm captivated by the lobster bisque with whipped cream!

simply captivated.

 

[SomDayMyPrnceWillCom]

:::: clapping hands ::::::

Yay! We're doing YS for one of our honeymoon meals in May. (Narcoosee's is the 2nd one) I'm so excited about eating here. DD12 will be joining us and I hope she will enjoy it as much as myself and Dfiance (who will eat just about anything)

But we are one of the "commoners" and while I love reading the reviews and seeing the pictures.. we're on the DxDP and couldn't cover a meal THAT amazing. (well not if we wanted to eat the rest of the week! )

I'm looking forward to the honeymoon even more now...

 

[daneenm]

I will have to continue to ponder this dilemma. More info on YSH, please, and if you can include some asides for the commoners I would appreciate it.

Well, the menu seems a bit different now than in August. When we went, DS (6) had mini hot dogs and the dessert puzzle. He is very picky and ate all his diner and then some. DD (10) was and 'adult' on the DDP so she had a house salad, filet and they let her order the puzzle dessert too. Honestly, our server was just as nice as could be and really tried to accommodate anything the children wanted.

I had the tomato salad (LOVE bleu cheese and balsamic vinegar!) and NY strip with the 'to die for' potatoes. DH had the house salad and the filet. DH is so VERY picky about his steak being the right doneness and he was extremely pleased. DH topped it off with gelato, and I had the dessert special - a trio of stone fruit selections.

I cannot say enough how pleased we were, how well they accommodated the children and what an all around enjoyable evening we had, even though we had to settle for the commoner's menu

--Daneen

P.S. DH also partook in a Mojito (that's a mo-gee-to for you PodCast Bawb!)

 

[daneenm]

Roasted Pear and Gorganzola Tart

Petite Salad and Truffle Balsamic Vinagrette

Ohhh, now that just looks heavenly!

--Daneen

 

[BriarRosie]

Light....buttery....flakey (a little like me)

The perfect combination of sweet and tart...the gorganzola cheese and basalmic vingrette adding their "tart" flavors while the pear added a sweet component and then not to forget the "tart", the pie cup added a savory taste to the entire thing....

You "commoners" should BEG for this on the menu!

I snipped this portion of the review because if you consider yourself light, buttery and flaky (heheh), then I want to declare myself the perfect combination of sweet and tart!!



Ok, ok.

Actually, you had me at Hudson Valley Foie Gras Two Ways.

And Kevin, you are the Bling Master.
That deserves another one of these critters:

I celebrated a milestone birthday (my 30th, not saying which year!) at Yachtsman, but my friend and I shared a Chateaubriand. It was an outstanding meal, and I know I need to return to this restaurant again.

 

[Mister Disney]

3rd Course

Colorado Lamb

Spring Vegetables and Stone Ground Mustard Gnocchi
paired with a Rombauer Merlot, Napa Valley 2004

Are you able to see in the photo how perfectly seared on the outside and medium on the inside the lamb is?

The gnocchi was a very interesting twist to the dish, as it was flavored with mustard. Turns out to a great compliment to the lamb. I've never made gnocchi, but spoke to Chef Gregg about it when he and Mark brought out the dish. Turns out gnocchi are fairly easy to make, using a piping bag and tip.

Note to self....learn to make gnocchi!

The wine Mark paired with this dish was a very nice Merlot that didn't over power the lamb. It is also a very reasonably priced bottle which makes it a perfect match for something to serve at home too.