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Menu and New Decor at Captains Grille

Discussion in 'Restaurants, Dining, Dining Plans' started by Wendy, Jan 18, 2014.

  1. Wendy
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    Wendy A hui hou kakou makuakane Staff Member Administrator

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    New-England-clam-chowder-served-with-bacon-and-chive-biscuits.jpg
    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.

    butter-poached-lobster-omelet.jpg
    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.

    cabernet-braised-short-ribs.jpg
    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.

    gluten-free-angel-food-cake-with-berry-compote.jpg
    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.
     
  2. robertcraig
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    robertcraig Serious Forum Regular

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  3. lisaw
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    lisaw Serious Forum Regular

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    We had one if our best overall dining experienes there last year, wasn't expecting much just went for a reasonably priced lunch on the day we moved to The Boardwalk but it was really lovely and our server was one if the best we have ever had!
     
  4. robertcraig
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    robertcraig Serious Forum Regular

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    Always spend time at the Boardwalk especiallly in the evening
     
  5. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    That is a lovely looking menu! The New England Clam Chowder certainly looks interesting. :yes: Had a very unusual experience at this restaurant years ago, and haven't been since. This information may just entice us to try it again. :yes:

    Lisa, good to know it was such a good experience!
     
  6. lisaw
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    lisaw Serious Forum Regular

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    It may have helped that there were only about four tables of guests in there, it was very quiet!
     
  7. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    I think it might become a "best kept secret" with the improvements in service and clearly from the looks of the menu choices. Maybe it will pick up after that, but it's nice to have a "secret place" to go when everything else is booked, or when you want to walk in without an ADR. (Like Olivia's at OKW, although walking in there is getting harder to do).
     
    robertcraig and lisaw like this.
  8. Beccaberry
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    Beccaberry She's beccalicious! Forum Host

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    Hmmmmmm will be watching reviews of this restaurant...we may well add it to our list for October...
     
  9. robertcraig
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    robertcraig Serious Forum Regular

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    If we keep posting about them it will make it more popular
     
  10. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Well. :D DO we want them to become popular? Or, do we want to keep it a Secret so we all have somewhere good to go? :D :D
     

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