Hyde Park Prime Steakhouse – Daytona Beach Dinner Menu
RAW BAR • APPETIZER
Jumbo Lump Crab Cocktail
Spicy mustard, cocktail sauce 22
Duroc Thick Cut Bacon
Bragg’s cider vinegar glaze 19
Wagyu Beef Carpaccio*
Chilled wagyu beef sliced razor thin 19
Shrimp Cocktail
Cocktail sauce (3,5) 14/22
Crab Cake
Red pepper aioli, spicy mustard sauce 22
Chilled Lobster Tail Cocktail
Spicy mustard & classic cocktail sauce 23
Oysters on the Half Shell* (4) 15
Add 3.75 each
Crispy Calamari
Thai sweet hot chili sauce, peppers, carrots, scallions, roasted cashews 21
Ahi Tuna Tower*
Avocado, wasabi soy lime dressing, wontons 22
SOUPS • SALADS
Lobster Bisque
Sherry poached lobster 16
Caesar Salad
Made to order garlic croutons, chopped anchovies upon request 13
Classic Baked Onion Soup 14
Hyde Park Wedge
Smoked bacon, candied pecans, heirloom tomatoes, blue cheese dressing, port wine drizzle 14
SEAFOOD
Surf & Turf*
6oz Filet & Twin Lobster Tails, 4oz each 75
Lobster Tail 12oz-14oz 72
Blackboard Fresh Fish*
Pan-seared; lemon crystal citrus sauce or soy vinaigrette
Salmon Filet 38
Chilean Sea Bass 47
BAR FAVORITES
Waltrip's Dry Aged Cheeseburger* 9oz
Fries or Onion Straws 16
Bacon Gruyère Dry Aged Burger* 9oz
Fries or Onion Straws 17
Chicken Milanese
Crispy romano-crusted; white wine lemon caper sauce 28
Salmon Caesar Salad* 32
Petite Filet Mignon* 6oz 39
STEAKS • CHOPS
The Kurt Busch Steak 14oz
New York Strip 54
36 Day Dry Aged Bone-in Ribeye 26oz
Heavily marbled, rich beef flavor 78
Double Cut Lamb Chops 14oz 51
Filet Mignon, center cut
8oz/12oz 50/64
The Tony Stewart Steak 22oz
Bone-in Ribeye, heavily marbled 69
Steak McMurray 16oz
Ribeye; Heavily marbled 61
Steak Jarrett 8oz/12oz
Filet Mignon, garlic, cracked black pepper, roasted shallot Cabernet sauce 54/68
Steak Johnson 14oz
New York Strip topped with roasted cloves of garlic & mushrooms 59
Steak Earnhardt 8oz/12oz
A Filet Mignon over bordelaise crowned with asparagus, lobster & bearnaise, sliced
mushrooms 62/76
The Denny Hamlin Steak 35oz
Long Bone Tomahawk Ribeye 99
Sauces $5
Béarnaise Sauce • Roasted Shallot Cabernet Sauce • Cognac Peppercorn Bordelaise •
Horseradish Sauce
Add Ons
Roasted Cloves of Garlic & Mushrooms 6
Jumbo Crab, Asparagus, Béarnaise 14
Petite Lobster Tail 4oz 19
SIDES
Sautéed Asparagus, E.V.O.O., parmesan 13
Roasted Brussels Sprouts, bacon marmalade 14
Sautéed Spinach & Mushrooms 13
Lobster Mac & Cheese 24
Roasted Garlic Whipped Potatoes 12
Potatoes Gruyère Gratin 13
French Fries 10
Sautéed Mushrooms 13
Roasted Creamed Corn Pancetta 13
One Pound Baked Idaho Potato 10
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.