Captain's Grille Disney’s Yacht Club Resort had a makeover during it's recent refurbishment. There are new tables and chairs, wallpaper and paint, and a redesigned menu that still features long time favorites but also adds new dishes to the breakfast, lunch and dinner menus. Chef David Hutnick runs the Captain's Grille's kitchen and offers food with a sophisticated touch like house made potato cheese gnocchi with toasted walnuts, julienne pears and truffle butter, or rosemary brined pork tenderloin with braised pork belly, pears and apples. Lunch items recently added include hand cut salt and vinegars fries with roasted shallot mayo which are delicious when paired with the recently added lump crab cake with fire roasted corn succotash and lemon emulsion. Guests will also find one of the best sandwiches at Walt Disney World Resort at the Captain's Grille, the simple New England-style lobster roll on a butter-toasted Parker House roll. One of the most-requested breakfast dishes is the butter-poached lobster omelet with asparagus, chive cream and hash browns. At dinner, the hottest sellers are the classic New York strip steak and snow crab legs with new potatoes and corn on the cob, but Chef David says the cabernet-braised short ribs are delicious. The ribs are braised for six hours to a buttery perfection. Guests who love their sweets, will be delighted with the hazelnut gianduja chocolate cake with salted caramel sauce and chocolate crispies or the gluten-free angel food cake with berry compote and almond croutons, served with lavender-infused panna cotta. Other items that have been added to the menu over the last several months are: For breakfast: Citrus-scented French toast made with challah bread with lavender-infused strawberry compote and white chocolate ganache Dark chocolate waffles with dried cherry compote, espresso-mascarpone cream and chocolate shavings Lemon-ricotta hotcakes with blueberry compote, lemon curd and hash browns For lunch: New England clam chowder served with bacon and chive biscuits Salad of arugula and frisée with celery-almond purée, roasted grapes, crumbled chèvre, endive, and shallot vinaigrette Seared tuna salad with cucumber, tomato, haricots verts, pickled watermelon, greens, red pepper coulis, and verde sauce Fresh mozzarella and tomato sandwich with chopped arugula vinaigrette on toasted sea salt focaccia For dinner: Buttermilk-fried rock shrimp with chipotle rémoulade, citrus cream, and chilled cucumber salad Chef’s “vegetarian inspiration” – right now its sweet potato tortellini with cranberry relish, spice almonds and brown butter rosemary beurre blanc Desserts such as no sugar added and gluten-free angel food cake and s’mores tart with graham cracker crust and chocolate sauce Wine flights are now offered with lunch and dinners, with new tastes like a sparkling wine and a merlot both from North Fork of Long Island.