Hyde Park Prime Steakhouse – Daytona Beach Dinner Menu
RAW BAR • APPETIZER
Colossal Lump Crab Cocktail
Spicy mustard, cocktail sauce 19
King Crab Legs, center cut 5oz
Spicy mustard & Cocktail Sauce 22
Wagyu Beef Carpaccio*
Chilled wagyu beef sliced razor thin 19
Jumbo Shrimp Cocktail
Cocktail sauce (3,5) 13/21
Jumbo Lump Crab Cake
Red pepper aioli, spicy mustard sauce 21
Chilled Lobster Tail Cocktail
Spicy mustard & classic cocktail sauce 21
Ahi Tuna Tower*
Avocado, Wasabi Soy lime dressing, Wontons 18
SOUPS • SALADS
Lobster Bisque
Sherry poached lobster 13
Caesar Salad
Made to order garlic croutons, chopped anchovies upon request 13
Classic Baked Onion Soup 12
Hyde Park Wedge
Smoked bacon, candied pecans, tomato, blue cheese dressing, port wine drizzle 13
SEAFOOD
Surf & Turf*
6oz Filet & Twin Lobster Tails, 5oz each 72
Lobster Tail 12oz-14oz 61
Blackboard Fresh Fish*
Pan-seared; lemon crystal citrus sauce or soy vinaigrette
Salmon Filet 37
Chilean Sea Bass 46
BAR FAVORITES
Waltrip's Dry Aged Cheeseburger* 9oz
Fries or Onion Straws 15
Bacon Gruyère Dry Aged Burger* 9oz
Fries or Onion Straws 16
HP Burger* 9oz
American cheese, lettuce, special sauce
Fries or Onion Straws 15
Chicken Milanese
Crispy romano-crusted; white wine lemon caper sauce 27
Salmon Caesar Salad* 27
Steak Danica* 6oz
Petite Filet Mignon 39
STEAKS • CHOPS
Grass Fed Bison Filet 8oz
All natural, Durham Ranch, WY 52
The Kurt Busch Steak 14oz
New York Strip 50
Heavy Double Cut Lamb Chops 14oz 48
Filet Mignon, center cut
8oz/12oz 45/56
The Tony Stewart Steak 22oz
Bone-in Ribeye, heavily marbled 59
Steak McMurray 16oz
Ribeye; Heavily marbled 51
Steak Jarrett 8oz/12oz
Filet Mignon, garlic, cracked black pepper, roasted shallot Cabernet sauce 47/58
Steak Johnson 14oz
New York Strip topped with roasted cloves of garlic & mushrooms 55
Steak Earnhardt 8oz/12oz
A Filet Mignon over bordelaise crowned with asparagus, lobster & bearnaise, sliced
mushrooms 53/63
Australian Wagyu Filet Mignon 8oz
Ranger Valley Farms 69
Long Bone Tomahawk Ribeye 32oz 89
Sauces $4
Béarnaise Sauce • Roasted Shallot Cabernet Sauce • Cognac Peppercorn Bordelaise •
Horseradish Sauce
Add Ons
Roasted Cloves of Garlic & Mushrooms 5
Jumbo Crab, Asparagus, Béarnaise 13
Petite Lobster Tail 5oz 22
SIDES
Sautéed Asparagus, E.V.O.O., parmesan 12
Roasted Brussels Sprouts, bacon marmalade 13
Sautéed Spinach & Mushrooms 12
Lobster Mac & Cheese 19
Roasted Garlic Whipped Potatoes 10
Potatoes Gruyère Gratin 11
French Fries 9
Sautéed Mushrooms 11
One Pound Baked Idaho Potato 9
BLUE- Very red, very cool center •RARE- Red, cool center
•MEDIUM RARE- Red, warm center
•MEDIUM- Pink center
•MEDIUM WELL- Slightly pink center •WELL- Cooked throughout, no
pink
*Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of foodborne
illness, especially if you have certain medical conditions.