Gaylord Palms Resort & Convention Center
Old Hickory Steakhouse
|
Located in the Gaylord Palms Resort Main resort number( request the restaurant): 407-586-2000 Updated 08/11/08 |
**All menus on this site are not guaranteed in any way to be current and they are subject to change at any time.
Type of Food: American steakhouse
Location: In the Everglades Atrium
Serving: Dinner
Reservations: Suggested
Hours: The Old Hickory lounge is open daily from 4:30pm until 11:30pm, while dinner is
served nightly from 5:30pm until 10 pm
Special Health Requests: We can assist with all dietary needs. By letting your server know, they will then have a Chef come out and speak directly to the party involved and together they will create a dish or dishes that works best for the guest. Once a guest says they have special dietary needs, the Chef on duty must talk with that person so we are very clear on ingredients we can and cannot use. Contacting a Chef in advance is a great opportunity for us to further research their allergy or health condition and WOW them upon their arrival. That also gives us time to inform the other Chefs and managers in the outlets to give them a heads up also. We do have alternatives in every outlet. Currently we have a group coming in and about 40% are gluten free, and since we knew in advance, we were all able to get great gluten free products in and experiment and create great menus for them.
Cold Appetizers Shrimp Cocktail, Garlic Aioli, Cocktail Sauce 13 Scottish Smoked Salmon, Classic Garnish 12 Jumbo Lump Crab Cocktail 14 Hand Chopped Tenderloin Steak Tartar, Classic Garnish, Quail Egg 14 Hot Appetizers Tenderloin of Alligator Lasagna, Basil Tomato Sauce 12 Oysters Rockefeller with Pernod 14 Jumbo Lump Crab Cakes, Grainy Mustard Sauce 15 Warm Pear Gorgonzola Tart 10 Sautéed Foie Gras, Caramelized Baby Pears, Port Wine Sauce 18 Artisanal Cheese Your Maître Fromager will present a variety of Artisanal Cheeses from around the world. Enjoy the ever-changing selection of handcrafted, perfectly ripened cheeses. Plate of Three Selections 15 Plate of Six Selections 25 Cheese & Wine “Flight” 25 per person Salads & Soups Heirloom Tomatoes, Vidalia Onions, House-made Maytag Blue Cheese Dressing 10 Mixed Field Greens, Balsamic Vinaigrette 8 Hearts of Romaine, House-made Caesar 9 Three Onion Soup with Garlic Crouton 8 Lobster Bisque 8 Steak & Chops Our Signature, 100% Grass-Fed Cattle, Beef Tenderloin, Center Cut ……….. 10 oz. …….. 44 Western Kansas All Natural New York Strip........................................16 oz. ..........................43 Cowboy Bone-In Rib Steak................................................................................21 oz............................36 Center Cut Filet .......................................................................................................10 oz. ..........................39 Porterhouse Steak...................................................................................................24 oz...........................37 Bone-In Kansas City Strip.................................................................................20 oz...........................35 Rack of Lamb......................................................................................................... ......................................35 Tenderloin of American Buffalo .....................................................................8 oz. .............................39 Surf & Turf, filet of Beef Tenderloin & Lobster Tail ............................... ......................................65 Choice of Sauces: Béarnaise, Au Poivre, Bordelaise, Diable Two Great Toppings for Your Steaks Gorgonzola Blue Cheese 5 Jumbo Lump Crabmeat, Gratinée 8 Other Good Stuff George’s Bank Sea Scallops, American Caviar Beurre-Blanc 24 Dayboat Fresh Fish Market Price Wild Mushroom Crusted Ostrich Medallions 44 Pan Seared Berkshire Kurobuta Pork Chop 36 Confit de Poulet Fermier Red Label 32 For the Table Garlic Mashed Potatoes 7 Creamed Spinach Gratinée 7 Sautéed Wild Mushrooms 7 Steamed Asparagus Sauce Hollandaise 8 Thyme Gratin of Gruyère Cauliflower 8 Graisse de Canard Potatoes Lyonnaise 8 Herbed Goat Cheese Pommes Dauphine 8 Loaded Mashed Potatoes 9 Artisan Mac and Cheese 9 Meat Temperatures Black & Blue (Pittsburgh) Medium Charred Outside, Cold Center Pink Center Rare (English) Medium Well Cool Red Center Light Pink Center Medium Rare Well Done Warm Red Center Center Fully Cooked 5/29/2008 *Eating raw or partially cooked seafood, shellfish or meats has the potential to cause illness in certain people.Selected menu items may commonly be served at less than fully-cooked temperatures, but we would be happy to prepare them to any degree of doneness that you might prefer.
|
|
Sweet Surrender Fresh Berries 7 Mascarpone Sabayon Grand Marnier Soufflé 13 Grand Marnier Anglaise Sauce, Cream Chantilly Chocolate Soufflé 13 Chocolate Anglaise Sauce, Cream Chantilly White Chocolate Raspberry Bread Pudding 9 Raspberry Glaze, House-made Sour Cream Ice Cream Molten Dark Tanzanie Chocolate Cake 9 House-made Vanilla Bean Ice Cream Madagascar Vanilla Bean Crème Brûlée 9 Wafer Cookie Traditional Tart Tatin 11 Crème Anglaise, Old Hickory Cinnamon Ice Cream Fresh Fruit Tart 10 Fruit Coulis, Pastry Cream Key Lime Cheesecake 9 Honey Glaze
|
**All menus on this site are not guaranteed in any way to be current and they are subject to change at any time.