A Look at STK Orlando's Fall Menu

What's behind that multi-level stone facade that is STK Orlando at Disney Springs? A whole bunch, as it turns out -- a beautiful steakhouse with a DJ pumping out loud music, a quieter rooftop terrace with glorious views, some private party spaces and even a little nook with some hightops and a fire pit.  

 Roasted baby beets with orange, pistachio and goat cheese

Roasted baby beets with orange, pistachio and goat cheese

As part of a media contingent, I was recently invited to sample some of STK Orlando's fall menu items -- several dishes created by chef James O'Donnell based on what's in season in Orlando right now. Here are highlights of the autumn line-up. Look for words flavors like date chutney, and ginger-coconut broth. This is not your granddad's steakhouse. STK Orlando has big ol' steaks, but chef-driven food, too.

 Grilled Maine lobster with shiitake mushroom, red chiles and ginger-coconut broth

Grilled Maine lobster with shiitake mushroom, red chiles and ginger-coconut broth

Our experience with STK Orlando's fall menu started with two seasonal cocktails. Both were good, but it's the pumpkin one, called The Harvest, I believe (the online menu hasn't been updated yet) that I kept sipping and sipping. It's not sweet, somehow, just boozy with a gentle hint of those luscious autumn spices found in a pumpkin pie. Then again, the Poisoned Apple has gooey caramel along the rim. That was pretty fun.

Seared tuna -- The flavor was unusual, as the seared top-quality fish was complemented by black sesame tahini and preserved lemon.

 Seared tuna with black tahini and preserved lemon

Seared tuna with black tahini and preserved lemon

Buratta cheese with heirloom tomatoes, arugula pesto and croutons covered with a kalamata olive tapenade. I generally find any kind of caprese dish bland, but I polished this one off -- even though four more courses were coming.

 Buratta salad with heirloom tomatoes

Buratta salad with heirloom tomatoes

Roasted scallop with short rib jam, barley risotto and red wine sauce

 Seared scallops with short rib, barley risotto and red wine sauce

Seared scallops with short rib, barley risotto and red wine sauce

Florida grouper with mussels, chorizo and aged sherry vinegar. Not bad, but this didn't excite me like the others did.

 Florida grouper with mussels, chorizo and aged sherry vinegar

Florida grouper with mussels, chorizo and aged sherry vinegar

Spice-rubbed rack of lamb with sweet potato, shaved apple and date chutney. I'd consider ordering this one. It had a blend of intriguing flavors complementing a nice piece of lamb.

 Spice-rubbed rack of lamb with sweet potato, shaved apple and date chutney

Spice-rubbed rack of lamb with sweet potato, shaved apple and date chutney

Apple crumb cake with spiced apples, caramel sauce and dulce de leche ice cream -- Quite rich, and mighty good

So, I still can't tell you how the standard menu is, but I'll leave that to steakhouse-lovers. If I go again soon, I'll probably order off STK Orlando's fall menu -- pumpkin cocktail, burrata salad -- a beet salad that looks amazing -- and those lamb chops.

(All photos here are courtesy of STK Orlando.)