New Menu to Debut at Steakhouse 55 on October 29

Steakhouse 55, located in the Disneyland Hotel at the Disneyland Resort, will be debuting its new menu tomorrow, October 29th. The restaurant recently received a makeover, including carpet, chairs and table settings. Chef Marcel St. Pierre, who took the lead of the restaurant earlier this year, notes, “It’s almost like opening a new restaurant.” According to the Disney Parks Blog, he has been working on the new menu for almost four months with manager and sommelier Brian Van Amber, and staff has been extensively trained for the launch.

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Familiar dishes like Baltimore crab cake, filet mignon, and slow-roasted prime rib have returned, but each dish on the menu has been refined. Tiger Prawns are now served with a Bloody Mary cocktail sauce, shallot mignonette, and lemon gelée.

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The new appetizer Pan-roasted Pork Belly comes with truffle mascarpone, green apple, and pickled black kale.

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A new Smoked Filet Mignon Tartare, arrives tableside under a crystal dome, and when lifted, the aroma of smoke fills the air. The dish is then tossed tableside with mustard aioli and cage-free egg yolk, and served with shaved rye croutons.

A new vegetarian appetizer is Ratatouille “Meatballs,” which are made with finely chopped mushrooms, lentils, carrots, celery, onions and bread crumbs. They are served alongside zucchini spaghetti, vegan Bolognese and Parmesan cheese. Simply request no Parmesan and the appetizer easily becomes vegan.

For their own take on Caesar salad, Hearts of Romaine are paired with Castelvetrano olives from Italy, bacon lardons and Caesar dressing. French Onion Soup features a “hearty seasonal vibe” with the addition of cream and chicken stock, and is served with grilled onions and California Muenster cheese focaccia.

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Classic steaks such as Filet Mignon, Bone-in Ribeye, New York Strip, Prime Rib, and Porterhouse will receive twists, such as a hickory-molasses rub on the New York Strip. King Salmon features a crust of fava bean and rye. Each beef dish will be garnished with roasted bone marrow finished with lemon gremolata.

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Lamb Chops will be roasted with garlic “dust” and peppercorn.

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New sides include Truffled Mac ‘N Cheese, Flash-fried Spinach, and  Delmonico Gruyère Casserole, the latter of which is a rich side with fingerling potatoes, Applewood smoked bacon, and fresh thyme. Duck-fat Fries will be served alongside blood orange sabayon, and mashed potatoes will be topped with a mushroom-infused gravy.

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The restaurant’s Legendary 24-Layer Cake remains, and will now be served with spiced pumpkin gelato and roca. A new Warm Apple Butter Cake will be served fresh from the oven alongside a scoop of Bourbon ice cream and crème Anglaise. A banana mascarpone cheesecake features a caramel glaze, honey-dipped pecans, and butterscotch sauce.

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Last but not least, a new, three-course Steakhouse 55 Chef’s Tasting will be offered for $55 ($85 with wine pairings). The meal starts with the Fifty-Five Salad (ruby beets, feta cheese, apricot granola, and citrus vinaigrette). The entree includes Braised Short Rib Bourguignon served with roasted root vegetables. The dessert features Crème Brûlèe served with pear marmalade, a candied bacon madeleine, and cranberry compote.

For reservations can be made by calling 714-781-DINE or visiting disneyland.com.

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