Uncleromulus
Plain grey will be fine
- Joined
- Jan 28, 2001
- Messages
- 15,529
Seems I've lost count of how many times we've dined there since it opened in 1988. I had always thought it was 31, but Mrs U now says it's 33. We almost always go to WDW 2x a year, but once in awhile it's 3 times, and on rare occasions, just once. So it's hard for me to keep it all together
Suffice to say, we've dined there a LOT, and we like it!!
So we'll call it dinner #33, which was Monday 9/28 at 6:15 PM. After valet parking (free when you dine at V&A) and taking a peek in Mizners as we walked by, we arrived at V&A and were promptly seated.
Our servers for the evening were Nancy and Terry. You won't find two better servers anywhere in WDW and we always ask for them. Old timers will note that they are two "'Victoria's"--these days you might get two lady servers, or two "Alberts" rather than the old way which was always one of each. After our Amuse (a scallop) and welcoming champagne, we proceeded to order from the evenings menu.
For her cold appetizer, Mrs U got Tamarind-Ancho marinated Gulf Shrimp. Essentially a shrimp cocktail with a bit of a kick to it. I went with the Jumbo Lump and Dungeness Crab, which came with an aspargus salad. Very tasty, but I have to say once again that it wasn't up to true Md. crabcake standards. Which, of course, are high
For our warm appetizer we both got Poached South Carolina Quail. I would have preferred had it been honestly purchased rather than stolen from somewhere, but what could I do?? I was going to say something, but Mrs U wisely suggested that I keep quiet about it....
Anyway, the quail came with Black Mission Figs and Fuji Apples and it was one of the best tasting appetizers we've ever had at WDW.
For the fish course, I had Florida Black Grouper Amadine, with bean Ragout and Marcona Almonds. Mrs U went for the Alaskan King Salmon with Pickled Onions. Both were excellent.
The meat course was next and I should note that for perhaps the last 4th or 5th time we've been at V&A, a filet was not offered. In fact, this evening NO beef was offered at all. The only way to get "meat" was to order the Australian Kobe beef or the Japanese Wagyu Strip Loin--both of which come at an extra $$$. We were both fine with that as we found something else to order. But if we'd had our hearts set on some sort of beef, we would have been disappointed.
Anyway--I selected Kurobuta Pork tenderloin and Mrs U went with Fennel Dusted veal tenderloin w/ candied potatos and tomato jam. My pork was out of this world good! IF you've ever had a Kurobuta Pork Chop, you know that once in awhile it can be TOO marbled, making for a fatty chop. THis loin however was fat-free and sliced thin. No knife was even needed. Mrs U liked her veal, but I agreed with her that the tomato taste of the tomato jam didn't pair too well with the slices of veal.
The cheese course came next which was highlighted by the Colston Basset Stilton. THis came with an outstanding Port--Quinta Do Castro Late Bottled Vintage Porto, 2001. It also brought back memories of the old days, when the Stilton was brought to you tablesisde in a cheese wheel, covered in cloth. It would then be sliced right in front of you and combined with poached pears.
Dessert followed the cheese and I have to say that V&A's dessert menu hasn't changed much since we started going. The usual suspects were there--but since that included what we always order anyway, no problem!!! Once again--the Grand Marnier Souffle for me, the Hawaiian Kona Chocolate Souffle for Mrs U. Accompanied as always by that excellent (and strong) Celebes coffee.
So-- 2 hours and 30 minutes after we arrived, we left and picked up the car at valet (it was waiting for us--the restaurant had called down). Driving back to OKW we both agreed that it had been a splendid evening and we can't wait to go back!!
SOME ASIDES: We both had the wine pairings that night. More men than usual did NOT wear ties. Usually about 90% of the men wear a tie, but this night, I'd say 25% (or more) of the gentlemen didn't wear a tie. V&A now has a "bread course" as well. You get 3 different kinds of fresh bread brought to you throughout the meal.
And we saw two children that night--only the 3'rd time we've seen kids at V&A since we have been going. Both appeared to be over 10 and were with their parents. The young man had on a sport coat and the girl had on a dress. They sat at the table with their parents the entire time and ordered from the regular menu just as their parents did. I got the impression that they were a family used to fine dining.
Suffice to say, we've dined there a LOT, and we like it!! So we'll call it dinner #33, which was Monday 9/28 at 6:15 PM. After valet parking (free when you dine at V&A) and taking a peek in Mizners as we walked by, we arrived at V&A and were promptly seated.
Our servers for the evening were Nancy and Terry. You won't find two better servers anywhere in WDW and we always ask for them. Old timers will note that they are two "'Victoria's"--these days you might get two lady servers, or two "Alberts" rather than the old way which was always one of each. After our Amuse (a scallop) and welcoming champagne, we proceeded to order from the evenings menu.
For her cold appetizer, Mrs U got Tamarind-Ancho marinated Gulf Shrimp. Essentially a shrimp cocktail with a bit of a kick to it. I went with the Jumbo Lump and Dungeness Crab, which came with an aspargus salad. Very tasty, but I have to say once again that it wasn't up to true Md. crabcake standards. Which, of course, are high
For our warm appetizer we both got Poached South Carolina Quail. I would have preferred had it been honestly purchased rather than stolen from somewhere, but what could I do?? I was going to say something, but Mrs U wisely suggested that I keep quiet about it....
Anyway, the quail came with Black Mission Figs and Fuji Apples and it was one of the best tasting appetizers we've ever had at WDW.
For the fish course, I had Florida Black Grouper Amadine, with bean Ragout and Marcona Almonds. Mrs U went for the Alaskan King Salmon with Pickled Onions. Both were excellent.
The meat course was next and I should note that for perhaps the last 4th or 5th time we've been at V&A, a filet was not offered. In fact, this evening NO beef was offered at all. The only way to get "meat" was to order the Australian Kobe beef or the Japanese Wagyu Strip Loin--both of which come at an extra $$$. We were both fine with that as we found something else to order. But if we'd had our hearts set on some sort of beef, we would have been disappointed.
Anyway--I selected Kurobuta Pork tenderloin and Mrs U went with Fennel Dusted veal tenderloin w/ candied potatos and tomato jam. My pork was out of this world good! IF you've ever had a Kurobuta Pork Chop, you know that once in awhile it can be TOO marbled, making for a fatty chop. THis loin however was fat-free and sliced thin. No knife was even needed. Mrs U liked her veal, but I agreed with her that the tomato taste of the tomato jam didn't pair too well with the slices of veal.
The cheese course came next which was highlighted by the Colston Basset Stilton. THis came with an outstanding Port--Quinta Do Castro Late Bottled Vintage Porto, 2001. It also brought back memories of the old days, when the Stilton was brought to you tablesisde in a cheese wheel, covered in cloth. It would then be sliced right in front of you and combined with poached pears.
Dessert followed the cheese and I have to say that V&A's dessert menu hasn't changed much since we started going. The usual suspects were there--but since that included what we always order anyway, no problem!!! Once again--the Grand Marnier Souffle for me, the Hawaiian Kona Chocolate Souffle for Mrs U. Accompanied as always by that excellent (and strong) Celebes coffee.
So-- 2 hours and 30 minutes after we arrived, we left and picked up the car at valet (it was waiting for us--the restaurant had called down). Driving back to OKW we both agreed that it had been a splendid evening and we can't wait to go back!!
SOME ASIDES: We both had the wine pairings that night. More men than usual did NOT wear ties. Usually about 90% of the men wear a tie, but this night, I'd say 25% (or more) of the gentlemen didn't wear a tie. V&A now has a "bread course" as well. You get 3 different kinds of fresh bread brought to you throughout the meal.
And we saw two children that night--only the 3'rd time we've seen kids at V&A since we have been going. Both appeared to be over 10 and were with their parents. The young man had on a sport coat and the girl had on a dress. They sat at the table with their parents the entire time and ordered from the regular menu just as their parents did. I got the impression that they were a family used to fine dining.
It's really surprising the lack of beef (except for Kobe or Wagyu, with the up charge) on the menu. I don't understand it. 
From then on it was a taxi each way.
