Steakhouse 55 at the Disneyland Hotel is our go-to restaurant when we know we want a juicy, bone-in rib-eye steak, a generous double-cut pork chop, or a beautiful piece of grilled fish. And though you might be tempted to skip the appetizers and go directly to the main course, Chef Jason Martin has found a new way to tempt diners with three new seafood appetizers.
Crab cake fans will love the lump crab cakes with crisp tops and bottoms and hefty lumps of snow-white crab with hardly any filler. A rich remoulade pairs nicely with the sweet meat.
Another inventive appetizer features tender scallops that are perfectly seared, then dressed up with citrus wasabi soy glaze and scallion cream – the sweet richness of the scallops get a little kick from the wasabi. And the new sautéed spicy shrimp with blistered tomatoes and roasted red pepper sauce delivers a subtle spiciness too, but the sweet little tomatoes and red pepper sauce perfectly meld the flavors.
And because so many guests want a little seafood with their steak, for a main course Chef Martin has added his version of “surf and turf,” with garlicky shrimp scampi accompanying the buttery filet. Pair that with his decadent potato stack au gratin and you’ve got the classic steakhouse meal.
Do you have a favorite at Steakhouse 55?
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