jabead
DIS Veteran
- Joined
- Sep 22, 2000
And now for the one that many of you have been waiting for, Michelle's update from her dinner at...
Michelle said, "The whole experience was elegant and decadent. I had two fantastic wait staff...Sherry and Jack."
"I was seated and welcomed and a napkin placed on my lap. I was presented with the personalized menu, and Sherry recited the entire menu to me from memory, explaining every dish on the menu. I was given time to make my choices. I had to choose all 6 courses at once."
First was the Amuse Bouche...
From right to left: Alaskan King Crab, Cold Smoked Scottish Salmon, and Jumbo Lump Crab with Avocado Puree and Tomato Gelee
1st Course: Masago Crusted Gulf Shrimp with Ponzu Vinaigrette, served with a hand rolled French baguette with European-style butter (the first of three bread & butter courses)
"The tastes were amazing. It was an explosion of flavor in my mouth. I really savored the shrimp. It was delicious!"
2nd Course: Diver Scallop with Fennel, Leek, and Minus 8 Verjus Vinaigrette
"As Jack presented each course, he explained each dish thoroughly."
2nd Bread Course: Black Truffle Brioche with Black Truffle Butter
3rd Course: Braised Oxtail and Cherry Ravioli with Roasted Red Peppers
"The flavors were indescribable...really good."
3rd Bread Course: Seeded Multigrain with Fleur de sal salted butter
"All 3 breads were served fresh and warm. All 3 butters came from the Vermont Butter & Cheese Co."
4th Course (the Entree): Poulet Rouge with Hedgehog Mushrooms, Gnocchi, and White Asparagus
"Delicious!"
5th Course: White Chocolate Gelato with White Chocolate Shavings applied tableside
"Yummy!"
6th Course: Hawaiian Kona Chocolate Souffle, finished tableside with Godiva chocolate
"And served with coffee made with their Celebes coffee vacuum brewer. What a treat to watch this gourmet coffee brewer."
"You can see in the background, the silver service tray with the coffee accompaniments."
"And finally, just as the head chef presents you with the Amuse Bouche to "open you palate", the pastry chef presents you with a final sweet to end your meal..."
"Everything was so delicious. I was treated like royalty throughout the entire experience."
"When I left I was presented with a long stemmed red rose, a small loaf of their orange-date nut bread, and my personalized menu."
Michelle said, "The whole experience was elegant and decadent. I had two fantastic wait staff...Sherry and Jack."
"I was seated and welcomed and a napkin placed on my lap. I was presented with the personalized menu, and Sherry recited the entire menu to me from memory, explaining every dish on the menu. I was given time to make my choices. I had to choose all 6 courses at once."
First was the Amuse Bouche...
From right to left: Alaskan King Crab, Cold Smoked Scottish Salmon, and Jumbo Lump Crab with Avocado Puree and Tomato Gelee
1st Course: Masago Crusted Gulf Shrimp with Ponzu Vinaigrette, served with a hand rolled French baguette with European-style butter (the first of three bread & butter courses)
"The tastes were amazing. It was an explosion of flavor in my mouth. I really savored the shrimp. It was delicious!"
2nd Course: Diver Scallop with Fennel, Leek, and Minus 8 Verjus Vinaigrette
"As Jack presented each course, he explained each dish thoroughly."
2nd Bread Course: Black Truffle Brioche with Black Truffle Butter
3rd Course: Braised Oxtail and Cherry Ravioli with Roasted Red Peppers
"The flavors were indescribable...really good."
3rd Bread Course: Seeded Multigrain with Fleur de sal salted butter
"All 3 breads were served fresh and warm. All 3 butters came from the Vermont Butter & Cheese Co."
4th Course (the Entree): Poulet Rouge with Hedgehog Mushrooms, Gnocchi, and White Asparagus
"Delicious!"
5th Course: White Chocolate Gelato with White Chocolate Shavings applied tableside
"Yummy!"
6th Course: Hawaiian Kona Chocolate Souffle, finished tableside with Godiva chocolate
"And served with coffee made with their Celebes coffee vacuum brewer. What a treat to watch this gourmet coffee brewer."
"You can see in the background, the silver service tray with the coffee accompaniments."
"And finally, just as the head chef presents you with the Amuse Bouche to "open you palate", the pastry chef presents you with a final sweet to end your meal..."
"Everything was so delicious. I was treated like royalty throughout the entire experience."
"When I left I was presented with a long stemmed red rose, a small loaf of their orange-date nut bread, and my personalized menu."
10 February Game Points Earned + 5 Bonus Points Earned for place setting, menu, pic with waitstaff, and misc. other pics