We dined at Victoria and Alberts last night.... it was amazing.... there were five of us. My DH, our DS (17), my sister and her husband.... it was our 24th wedding anniversary.... here is the menu and a few quick thoughts...
The menu
The Amuse-Boushe was a taste of salmon
. It began with a salmon mousse
then a salmon on a pancetta pancake with caviar and an herb (dont remember), then another type of salmon mousse with fresh dill and salmon eggs, and then a smoked salmon with herbs
. My DH could give you a much better description but he is on the golf course right now
.. I enjoyed the salmon on the with caviar the best,
it was amazing
First course:
Maine Lobster with Watermelon Radish, Kohlrabi and Vanilla Aioli
Colorado Buffalo with Fennell, Olives, Artichokes and Sherry Vinaigrette
Galilee Osetra Caviar $90 ½ oz
DeSietra Osetra Caviar $60 ½ oz.
DH and DS had the Buffalo and DSIS, DBIL and I had the lobster
both were wonderful
. I tasted the Buffalo and did like it a little better than my lobster
it was delicious
Second Course:
Diver Scallop with Floirda corn and chorizo sauce
Sake-Soy Marinated King Salmon with Bok Choy and Soy Beans
Wild Turbot with toasted capers and meyer lemon $30
All of us had the scallop except DS who had the salmon and said it was bar none the best salmon he ever had. The scallop was perfectly cooked with just a bit of crunch on the it because of the crushed popcorn it was breaded with
the choizo sauce had a bit of a bite to it
was delicious
Third course:
Lobster Bisque with Vol au Vent and Vanilla Foam
Poulet Rouge with Mushroom-Truffle Ragout, black trumpet mushroons and English peas
Duck Breast, Duck sausage and confit with salsigy and pomegranate suce
DSis and DH had the chicken and mushroom dish
.. both enjoyed it very much. The rest of us had the duck
. It was melt in your mouth tender
the duck sausage was wonderful
just the perfect amount of seasoning
Fourth Course:
Kurobuta Pork Tenderloin and Belly with baby beets and sherry bacon vinaigrette
Niman Ranch Lamb with frsh cannellini bean cassoulet
Marcho farms veal tenderloin with marble potatoes and suace soubise
Australian Kobe Beef tenderloin with smoked garlic potato puree $35
Japanese Wagyu Tenderloin with oxtail jus $80
DH and I both had the lamb
amazing
. DSis and DBil had the pork,,, which they shared and was by far the best tasting bit of food I had all night!!!! DS had the Australian Kobe beef that melted in your mouth
delightful!
Fifth Course:
Thomas Hoe Stevenson Stilton, Coach Farm Goat, 36 month aged parmigiano reggiano and Thomasville Tomme
White Chocolate Gelato with tableside shavings
.
DH, DS, DSIS had the gelato and DBil and I had the cheese course
. I enjoy all the cheeses
DBIL did not care for the stilton
. All enjoyed the Gelato
. DH had the wine pairings last night as well
. And with the gelato they served a Paolo Saracco Moscato DAsti
. It was wonderful!!!!
Desserts:
Tanzanie Chocolate Pyramid with a Champagne Chambord Tuffle and Macerated Pomegrante Seeds
Meyer Lemon and blood orange purse with blackberry violet sherbet
Carmelized banana gateau
Vanilla bean crème brulee
Grand marnier soufflé
Hawaiian kina chocolate suffle
DH had the crème brulee and the rest of us the Carmelized banana
.. creamy, rich, and wonderful
Of course coffee to finish
.
We were sent home with our rose and a lovely date bread for breakfast.
Overall the experience was amazing and one we will remember
. DS asked that we forget all other dining plans on future trips and just come back to V&A
The only hiccup for the night was the waiter would not honor our Tables in Wonderland card
saying that Valentines Day was a blackout day
I didnt not want to argue with him so we paid our bill and this morning I called TIW and they kindly credited back to my charge card the 20% with their apologies. My husband was overly generous with his tip , as usual
. It was a wonderful night. I will post photos when we get back home