Orlando Steakhouse Restaurants, American and Italian Food

American and Italian Food, Steakhouse Restaurants in Orlando

We characterize for being a family run business, and we ensure to treat every single one of our clients as family as well.

FROG’S LEG

Frog Legs
The frog’s leg has a white meat, with a smooth, very fine texture. From a nutritional point of view, frog legs have a quality comparable to that of fish. It has a high protein content, this being of biological value somewhat lower than that of meat and fish. On the other hand, the levels of fat are low and it is practically devoid of carbohydrates. On the other hand, it contains significant amounts of mineral elements, such as potassium, phosphorus, sodium, magnesium and calcium. Steak Restaurant Orlando.

Frog legs are among the foods low in sugar since this food does not contain sugar. They are presented together and without skin, they are cooked in batter and fried.

TROUT AND TENCA

Extremadura tench
Tench is one of the most sought after fish and not only in Extremadura and Salamanca, but also in Zamora and León. It inhabits some lagoons and ponds along with the middle and lower reaches of the rivers. It prefers slow water with abundant vegetation and soft bottoms. . The skin contains small scales covered with a thick mucous membrane to which medicinal properties are attributed. It lives very close to the bottom and prefers, if it has them, waters with a certain depth. In Extremadura there is a true passion for this fish to the point that the Extremadura government promotes gastronomic routes, festivals, tench reserves and has a fish farm to carry out repopulations. The high price it reaches in the market, has led to research for captive breeding being developed in several universities.

Trout is a semi-fat fish, since it provides around 3 grams of fat per 100 grams of meat. It contains proteins of high biological value, but in lower amounts than other fish, as well as vitamins and minerals. It is considered a very nutritious food, and if it is cooked simply it can be a regular part of low-calorie and low-fat diets. This food belongs to the group of blue fish. Trout is a food rich in vitamin B5 since 100 g. of this fish contain 1.70 ug. Vitamin B5. Vitamin B5 or pantothenic acid, found abundantly in trout, makes this food useful to combat stress and migraines. The vitamin B5 content of this fish also makes this a recommended food to reduce excess cholesterol.

CHULETON

Steaks
Tasty and filling ribeye of veal, for the great admirers of juicy and flavored meat. To accompany it, we recommend a red wine with character. Our recommendation suggests a Crianza “Ribera del Guadiana” and thus be able to enjoy one of the most appetizing and classic culinary associations in history, meat and wine.

PIG

Roast pig
A meat with a unique flavor. The suckling pig cooked in the oven, crispy on the outside and tender on the inside, is a typical dish of our Restaurant for more than forty years, with the genuine flavor of “El Pato”.

LAMB FRIED

Frite
Made from one of the best meats in the Region, paprika from La Vera and extra virgin olive oil, the Frtite de Cordero is capable of conquering the most demanding palates.

Today, it is still one of the most representative dishes of Extremadura gastronomy. The story goes that Alfonso XIII tasted the Lamb Frite while hunting in Extremadura and was so captivated by the taste of it that he brought his private cook to learn how to make this dish.

STROKED PARTRIDGE

Partridge
A classic in all Italian cookbooks. In this case it is a partridge stew in the manner of the classic  cuisine, due to its ingredients, including olive oil, white wine, garlic, onion, aromatic herbs, pepper … make it a tasty dish that you should not miss.

PIG TEST

Extremadura test
In the slaughter, before stuffing, the meat is cooked according to the tradition of the area and, to know if it is at its point of flavor and salt, it is set aside a little on a plate and tasted. Hence its name “Pig Test” that given the demand of more and more “testers” who enjoy it with a little wine chat, it has been acquired as a tradition to put that test dish to all those who approach the slaughter and later, it is typical tapas in the bars of the villages. In fact, the dish has become part of Restaurants in the Cities and has been renamed “Extremadura Test”

SIRLOIN

Fillet of Extremadura
The sirloin is considered within the veal meats the one with the highest quality, acquiring in the kitchen the attribute of delicatessen and select, in addition the sirloin is considered the most exquisite piece, it is a meat that stands out for its intense flavor and for its extraordinary tenderness, juiciness and succulence.