A legendary Orlando steakhouse named after the late Patrick Smith’s rich novel featuring Florida’s historical moments and landscapes. Proudly serving the finest steaks from Linz Heritage Angus, as well as succulent and filling menu items for all tastes, with an accompanying wine list. Located in the Golf Clubhouse. Open nightly for dinner. Evening resort attire recommended. Reservations recommended.
Make a Reservation
Appetizers
Circle Oak Pastures Chicken Liver Pate
Wagyu Tallow, Port Wine & Roselle Glace, Chesire Bacon & Pistachio Gremolata, Truffle, Grilled Brioche
Seared Sea Scallops
Corn Puree, Local Mushroom, Radish, House Smoked Bacon
Cape Canaveral White Shrimp
Traditional Cocktail
Chilled Oysters*White Grape Must Mignonette ½ dozen
Charred Octopus
Black Beauty Eggplant, House-Smoked Bacon, Calabrian Chili Honey, Farm Citrus Vinaigrette
Grass-Fed Lamb Chops*
Mint Pistachio Gremolata, Zaatar Rub, Oven Roasted Tomato Puree
Mezze Platter
Fava Bean Hummus, Tabbouleh, Garden Vegetables, Grilled Flatbread, Soft Goat Feta, Pine Nuts
Jumbo Lump Crab Cake
Preserved Lemon Tartar, Parsley Salad
Thick Cut House Smoked Bacon
Local Sugar Cane Syrup Glaze, Garden Herbs
A5 Miyazaki Wagyu Ribeye Tataki*
Black Garlic Shoyu, Pickled Mustard Seed, Cured Yolk, Chive Oil
Soups and Salads
Local Shrimp & Maine Lobster Bisque
Crème Fraîche, Chive Oil
Baked Onion Soup
Local Tomme, Baby Swiss, Parmesan
Caesar Salad
Parmesan, Focaccia Croutons, House-Made Dressing
Steakhouse Wedge
Iceberg, Heirloom Tomato, House Bacon, Sesame Dukkah, Torn Dill, Gorgonzola Dressing
Burrata
Heirloom Tomato, Leeks, Arugula & Mustard Greens, Pistachio, Garden Cucumber, 50 Years Aged Balsamic
From The Grille
Filet Mignon*
10 oz
New York Strip*
16 oz
Reserve Bone-In Filet Mignon*
16 oz
Slow Roasted Prime Rib*
20 oz
Au Jus, Horseradish
Porterhouse*
24 oz.
Bone-In Ribeye*
20 oz
Grass Fed New York Strip*
14oz
Fort McCoy Florida, Whipped Tallow & Peppercorn Butter
MB9 Wagyu Ribeye*
14oz
Mayura Station Australia
Tomahawk For Two: MB9 Westholme Wagyu QLD, Australia*
26 oz
Choice of two sauces
Choice of two sides
Yellowfin Tuna*
10 oz.
Caper Butter Sauce
Hertaberkschwein Farms Pork Chop Bordelaise
12 oz.
Circle Oak Pastures Free Range Half Chicken
Chicken Jus
Gundagai Lamb Rack*
GI.Q5+ Australian Lamb, Garden Herb & Pistachio Crust, Bordelaise, Mint & Hot Honey Yogurt
Half or Full Rack
Sauces
Oregon Bleu Cheese
Chimichurri
Bearnaise Sauce
Bordelaise Sauce
Black Garlick Butter
Peppercorn
Enhancements
Foie Gras
King Crab Oscar
Maine Lobster Tail
Bone Marrow
Entrees
Chilean Sea Bass
Potato Garlic, Brussels Sprouts, Pine Nuts, Preserved Lemon, Caper Butter Sauce
Blackened Ōra King Salmon
Squash Puree, Corn Succotash, Smoked Trout Roe
Deconstructed Prime Rib*
Seared Eye of Beef Rib, Beef Rib Sausage Stuffed Spinalis, Potato Puree, Foie Gras, Truffle, Bone Marrow Bordelaise
Accompaniments
Mashed Potato
Grilled Asparagus, Hollandaise Sauce
Seasonal Squash with Streusel & Hot Honey
Fungi Johns Local Mushrooms
Creamed Spinach & Local Greens
Gator Drool Beer Braised Collard Greens
Loaded Baked Potato
Sweet Potato Mash
Brussels Sprouts
Local Macaroni and Cheese (Serves 2)
Butter Poached Maine Lobster, Four-Cheese Fondue
Desserts
Key Lime Pie
Filling made with Key limes from Emma’s Garden
Coconut Pecan crust, toasted meringue, raspberry drizzle
Bourbon Milk Chocolate Cake
Dark chocolate cake, milk chocolate mousse, bourbon ganache
Almond nougatine, blood orange coulis
Banana Caramel Cheesecake
Vanilla wafer crust, vanilla whipped cream, salted caramel
Irish Ice Cream Cake
Grand Marnier, Baileys Irish Cream & Kahlua gelatos
Chocolate cookie crumb, vanilla cake, chocolate ganache glaze
Lemon Blueberry Butter Cake Trifle
Lemon butter cake, housemade blueberry compote
Lemon sorbet with Meyer lemons from Emma’s Garden
Please inform your server if you have any food allergies or dietary concerns.
*Consuming raw or undercooked meat, eggs, poultry, shellfish, or seafood increases your risk of a foodborne illness, especially if you have certain medical conditions.
Christopher Plante
As a child, when he wasn’t playing baseball, Chef Christopher Plante could be found watching Emeril Lagasse on TV. Each holiday season, he’d help his grandparents cook dinner for the family. These experiences, and time spent with his chef uncle, inspired him to study culinary arts at Orlando’s Valencia College. In his 11 years with Rosen Hotels & Resorts, he’s had the pleasure of working with a team that shares his dedication to quality. Chef Christopher believes that quality food and service are key to a successful restaurant. Currently you can experience his and his team’s culinary talents at A Land Remembered, Rosen Shingle Creek’s award-winning steakhouse. Each of his plates is an artist’s canvas on which he blends expertly cooked food and fresh-made sauces to create colorful masterpieces.
Christopher Plante
As a child, when he wasn’t playing baseball, Chef Christopher Plante could be found watching Emeril Lagasse on TV. Each holiday season, he’d help his grandparents cook dinner for the family. These experiences, and time spent with his chef uncle, inspired him to study culinary arts at Orlando’s Valencia College. In his 11 years with Rosen Hotels & Resorts, he’s had the pleasure of working with a team that shares his dedication to quality. Chef Christopher believes that quality food and service are key to a successful restaurant. Currently you can experience his and his team’s culinary talents at A Land Remembered, Rosen Shingle Creek’s award-winning steakhouse. Each of his plates is an artist’s canvas on which he blends expertly cooked food and fresh-made sauces to create colorful masterpieces.