1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Welcome both old friends and new to the all new Walt Disney Secrets :-D Please take a moment to say hi

Charley`s Steak House & Seafood Grill

Discussion in 'Other Restaurant Menus' started by Slowhand, Nov 17, 2008.

Thread Status:
Not open for further replies.
  1. Slowhand
    Offline

    Slowhand Cruise Director Forum Host

    Joined:
    Jul 29, 2008
    Messages:
    5,774
    Likes Received:
    158
    Trophy Points:
    63
    Gender:
    Male
    Location:
    Staffordshire U.K.
    Charley's Steakhouse

    2901 Parkway Blvd.,
    Kissimmee,
    FL 34747
    Phone :~ 407-396-6055

    Last updated 21st November, 2008

    Family owned steakhouse with a unique custom-built fire pit for cooking your meat. A cabinet near the entrance displays their famous steak cuts for you to choose from.

    Open 4.30pm to 10pm, 11pm Friday and Saturday

    Read reviews of this restaurant and/or post your own review here.
    http://wdisneysecrets.com/reviews/showproduct.php?product=175


    Charley`s.jpg

    Dinner

    Appetisers/Starters

    Atlantic Smoked Salmon - Fresh Salmon Lightly Smoked Over Oak and Citrus Wood, Served with Bread, Cream Cheese, Capers, Eggs and Red Onion - $9.95
    Seared Rare Tuna Sashimi - Served with Citrus Sesame, Ginger and Wasabi - half $8.50, full $15.95
    Florida Stone Crab Claws - $ Market Price
    Shrimp Remoulade - Served Cold in a Tangy-Horseradish and Creole Mustard Remoulade Dressing - $11.95
    Alaskan King Crab - Three Quarters of a Pound of Alaskan King Crab, Served Cool - $17.95
    Beefsteak Tomato & Vidalia Onion - Vinaigrette with Crumbled Maytag Blue Cheese - $6.95
    Shrimp and Scallop Scampi - Large Gulf Shrimp and Scallops Baked in Pure Butter, Garlic, Fresh Parsley, Cognac and Parmesan Bread Crumbs - $14.95
    Escargot Bourginese - Baked in Garlic Butter and Served with Herb and Garlic Toast - $7.95
    Florida Gator - A Unique Florida Taste Treat - $7.95
    Charley`s Hand Breaded Shrimp - Five Fresh Hand-Breaded Shrimp Fried Golden Brown - $11.95
    Pan Fried Calamari - With Fried Red, Green and Yellow Peppers, Garlic and Scallions - $9.95
    Beef Tenderloin Carpaccio - $14.95
    Chef`s Featured Creation - $ Market Price

    Market Fresh Fish

    [Oak Grilled- Blackened-Bronzed]

    Tuna, Swordfish, Salmon, Mahi-Mahi, Pompano, Cobia, Wahoo, Mako Shark,
    Gulf Tuna, Rainbow Trout, Red Snapper, Yellow Tail, Black Grouper, Red Grouper.

    Sauces Salsas and Butters

    All $3.00 each

    Hollandaise
    Dill Cream Sauce
    Pesto Roast garlic Butter
    Pineapple Mango Salsa
    Au Poivre Peppercorn sauce
    Szechwan Vinaigrette

    From the Deep Blue Sea

    All entrées served with Charley`s signature house salad, hot sourdough bread and creamy fresh Butter.

    Alaskan King Crab [1½ lbs.] - Succulent Red King Crab Served Steamed with a Side of Drawn Butter - $32.95
    Stone Crab [2¼ lbs.] - [In Season Only] Chilled Crabs Cracked and Served with Mustard Sauce. Just like “Joe`s Made Them Famous” - $ Market Price
    Jumbo Fried Shrimp - Our Extra Jumbo Shrimp Hand Breaded To Order Only.
    Made fresh when each ticket enters the kitchen - $19.95
    Australian Rock Lobster Tail [1¼ lbs.] - Tender Lobster Tail delicately Prepared with Seasoned Bread Crumbs and Fresh Lemon, Drawn Butter, then baked to perfection. Ask server for availability - $2.75 per ounce
    Mixed Grill - Two Select Fish of the Day [Chef`s Choice] Served with Our Shrimp and Scallop Scampi - $25.95

    Western Steaks Aged to Perfection

    All entrées served with Charley`s signature house salad, hot sourdough bread and creamy fresh butter.

    Charley`s Ultimate Surf and Turf [For Two] - Double Cut 50 oz. Porterhouse and 1¼ lb. Lobster Tail - $109.95
    Porterhouse [32 oz.] - The Porterhouse is a rich flavour well aged steak best suited for the hearty appetite - $38.95
    T-Bone [18 oz.] - The T-Bone has the same rich flavour as the Porterhouse, but with a smaller filet. Served bone-in to retain the natural juices - $26.95
    Filet Mignon [13 oz.] - The Filet Mignon is the tenderest of all cuts.
    [Stuffed with Maytag Blue Cheese, Add $3.00] - $31.95
    Kansas City Strip [22 oz.] - The sirloin known for its richness, coupled with our hand-turned aging process and open pit cooking produces the juiciest of steaks - $27.95
    Tenderloin Brochette [While they last] - Our sirloin and tenderloin tips with fresh vegetables, flame broiled on a skewer - $17.95

    Finishing Touches

    Colossal Shrimp with Jumbo Lump Crab & Beurre Blanc - $9.95
    Black & Blue Cajun Seasoned & Stuffed with Maytag Blue Cheese - $3.00
    Oscar Asparagus – King Crab Hollandaise - $8.95

    Oak and Orange Grilled to Perfection

    Pork Chops [1½” Thick] - We take the same pride in our Pork Chops as in our steaks, serving you only chops which have never been frozen, seasoned with fresh herbs and lemon juice, grilled over our natural wood-burning pit to a juicy and tender perfection - Single Chop $13.95, Double Chop $17.95
    Flame-Broiled Chicken Breast - Twin tender breast of chicken, marinated in sweet butter and fresh lemon, then grilled on our open pit, the way the Indians used to cook - $12.95
    Flame-Broiled Chicken and Pork Chop - Cooked over our natural wood-burning pit - $15.95
    Lamb T-Bone Chops - Whole T-Bone Rack of Lamb, cooked on our special pit - $22.95

    Side Orders

    Sauteed Mushrooms & Onions - $5.95
    Fresh Oak-Grilled Vegetables - $5.95
    Fried Green Tomatoes - $5.95
    Garlic Bread - $3.95
    Giant Baked Potato - $3.00
    Garlic Parmesan Fries - $3.00
    Au Gratin Potatoes - $3.95
    Jumbo Fresh Asparagus [with Hollandaise] - $5.95
    Maytag Blue Cheese Crumbles [Delicious on your salad or potatoes] - $3.00
    Broccoli [Lemon and Garlic Oil] - $4.95

    While every effort is made to be accurate and up to date, Disney can and does make constant changes to their menus. The menu shown here should be used as a guideline only for food and pricing.
     
    Last edited by a moderator: Nov 22, 2008
Thread Status:
Not open for further replies.

Share This Page