Yachtsman Steakhouse at Disney’s Yacht Club Resort has added three fall dinner entrées: Black Garlic Fettuccine for $40, Hazelnut-crusted Venison for $56, and a Lamb Duo for $58. WDWMAGIC reported the current menu changes on November 9, along with revisions to the chicken and cheesecake and the removal of two entrées.
For a dining room built around beef, the interesting move is that Disney did not simply add another steak. Venison with citrus-marinated beets and a two-cut lamb plate are asking the butcher-shop dining room to show a little range, while the black garlic pasta gives the menu a meatless-looking centerpiece without shrinking it into side-dish energy.
Three new entrées, and none is playing understudy to the porterhouse
The Black Garlic Fettuccine pairs house-made pasta with seared baby squash, heirloom cherry tomatoes, mushroom conserva, and a creamy black garlic sauce. At $40, it is the least expensive of the three newcomers, and black garlic is the detail making eyes at us: deep and savory is a much better fit for Yachtsman than a timid cream sauce would be.
The $56 venison arrives with mushroom purée, citrus-marinated beets, pickled mushrooms, and port wine reduction. The $58 Lamb Duo combines braised shoulder and grilled loin with seasonal vegetables, sun-dried tomato polenta, and a port wine reduction. Two preparations on one plate is exactly the sort of confidence this room should be showing when it steps away from steak.
Two familiar dishes changed; two left the board
The pan-seared chicken now comes with New England-style beans, roasted cabbage, sesame-onion crunch, and chicken jus. Its previous arrangement used chorizo-Peppadew orzo, succotash, and citrus chicken demi-glace, so this is a genuine rewrite rather than a garnish shuffle.
The New York Cheesecake has become a spiced cheesecake with cranberry-apricot chutney, a properly autumnal turn without turning dessert into a pumpkin-spice obligation.
The $55 Citrus-glazed Short Rib and $48 Marinated Pork Tenderloin have been removed. WDWMAGIC does not report a tasting review, dish availability duration, or prices for the revised chicken and cheesecake, and its article supplies only a general restaurant image rather than photos of the new plates. We can admire the menu’s ambition; we cannot pretend we have tasted it.