Uncleromulus
Plain grey will be fine
- Joined
- Jan 28, 2001
- Messages
- 15,529
Seems like only yesterday we had our first meal at V&A--actually, it was 1988!! Back then we were wondering how it would do compared to the Empress Room (which was then our fine dining spot). That first meal answered the question for us and time has proven V&A to be one of the finer restaurants on the east Coast. I recall that first meal very well. Back then, the place was just a bit more "formal" than it is today. We had 3 servers that evening--two Alberts and one Victoria, who lined up at the table and each recited part of the menu, taking turns doing so. A bit awkward for us, and I'm sure for them also. That's all changed of course, and now Victoria and Albert are just as Disney friendly as any servers in the World. So those who may not try V&A because they think it's too formal or "stuffy"--not so!!
Far enough down memory lane-now to the meal!!
We were disappointed to learn that our long-time Albert (Pete) had left the restaurant. Officially, to "pursue other opportunities". I didn't really ask exactly why he left, tho someday I may make a discreete inquiry. You never know about these things --. Fortunately, our favorite Victoria (Nancy) was on hand that evening--although Monday is one of her usual nights off, and she just was there that evening helping out. Good thing. I would have hated to miss her. She is friendly, knowledgeable about the menu and the wines, and just a nice person. Artist Point 's loss was clearly V&A's gain!!
Dan was our Albert of the evening. Took advantage of one of the few openings that occur at V&A to come over from Coral Reef, where he worked for 18 years. He seemed very pleased to be at V&A and we wish him well-he did a fine job.
A word about the menu itself--it's changed a bit. New design, feels a bit like velour. Your name is now highlighted on the outside. Very nice.
The meal began with the usual Amuse Bouche "little bite" and a glass of fine champagine . For our first course "cold" appetizer, I had Fennel Dusted Ahi Tuna with Serrano Ham and Sherry. Mrs U had the Heirloom Tomato Carrpaccio with Black lava Hawaiian sea salt. Both were paired with Ernest Loosen Saint M Reisling ( (we had the wine pairings that evening) and both were excellent. Next came the "hot" appetizer--Nectarine Barbeque Pork tenderloin for me, and Seared Fois Gras over Gravenstein Apple Tartlet for Mrs. U. The paired wines were Gloria Ferrer Syrah with the pork and Fairview La Beryl Blanc with the Fois -Gras. Again-excellet.
Next came the soup course--except one of the offerings wasn't soup!! Normally they'll have a consomme' of some sort and then offer a heavier "cream" soup. This night how ever, there was no consomme'. Instead, they had Barely Seared Ivory King Salmon with Coconut Curry. And it wasn't soup, but more of a second "hot" appetizer. Anyhow--that's what Mrs U ordered. I went for the Yukon Gold Potato and Elephant garlic cream soup. And was pleased to see that instead of wine it was paired with CHimay Ale from Belguim. Nice touch and it went quite well. Now if they could only offer Chimay as a beer----.
Next up was the main course--and again something different. Only 3 entrees to choose from this night(instead of the usual 4), and no fish or seafood was offered. It didn't matter to us, but I'm sure that some folks who really don't like meat or poultry would have had a tough time ordering.
At any rate--I had the Jamison Lamb (from Latrobe Pa.) with Porcini Noodles and Truffle Jus, while Mrs. U had her usual--grilled Prime filet with Brentwood Corn Risotto and Natural Jus. I say "her usual" --the preparation usually varies each time, but the filet is almost always there. Both were absolutely fork tender and delicious.The paired wine with my lamb was Bodega Pirineos Moristel; the filet was paired with Edmeades Zinfandel.
Intermezzo was next--we both had the cheese/port course, but instead of the usual "cheese", this was Colston Bassstt Stilton "Cheesecake" with Fig Compote. Very tasty. And the Port was excellent--Fonesca Bin 27 Porto--the real thing from Portugal!!
Finally-dessert and coffee. Celebes coffee from the "vacuum" coffee pot that's placed on your table and which I still watch tho I've seen it 21 times now. Proving yet again that it dosen't take much to entertain Uncleromulus. Desserts were also our usuals--Kona Chocolate Souffle for Mrs. U, and the grand Mariner Souffle for me. Some day I may try something else, but the souffles are so good that it's hard NOT to order one.
And that was it. Almost exactly 2 and 1/2 hours from start to finish and again, the highlight of our tip to WDW. Will we go back in May?? I think so---.
Next review-Todd English Blue Zoo.
Far enough down memory lane-now to the meal!!
We were disappointed to learn that our long-time Albert (Pete) had left the restaurant. Officially, to "pursue other opportunities". I didn't really ask exactly why he left, tho someday I may make a discreete inquiry. You never know about these things --. Fortunately, our favorite Victoria (Nancy) was on hand that evening--although Monday is one of her usual nights off, and she just was there that evening helping out. Good thing. I would have hated to miss her. She is friendly, knowledgeable about the menu and the wines, and just a nice person. Artist Point 's loss was clearly V&A's gain!!
Dan was our Albert of the evening. Took advantage of one of the few openings that occur at V&A to come over from Coral Reef, where he worked for 18 years. He seemed very pleased to be at V&A and we wish him well-he did a fine job.
A word about the menu itself--it's changed a bit. New design, feels a bit like velour. Your name is now highlighted on the outside. Very nice.
The meal began with the usual Amuse Bouche "little bite" and a glass of fine champagine . For our first course "cold" appetizer, I had Fennel Dusted Ahi Tuna with Serrano Ham and Sherry. Mrs U had the Heirloom Tomato Carrpaccio with Black lava Hawaiian sea salt. Both were paired with Ernest Loosen Saint M Reisling ( (we had the wine pairings that evening) and both were excellent. Next came the "hot" appetizer--Nectarine Barbeque Pork tenderloin for me, and Seared Fois Gras over Gravenstein Apple Tartlet for Mrs. U. The paired wines were Gloria Ferrer Syrah with the pork and Fairview La Beryl Blanc with the Fois -Gras. Again-excellet.
Next came the soup course--except one of the offerings wasn't soup!! Normally they'll have a consomme' of some sort and then offer a heavier "cream" soup. This night how ever, there was no consomme'. Instead, they had Barely Seared Ivory King Salmon with Coconut Curry. And it wasn't soup, but more of a second "hot" appetizer. Anyhow--that's what Mrs U ordered. I went for the Yukon Gold Potato and Elephant garlic cream soup. And was pleased to see that instead of wine it was paired with CHimay Ale from Belguim. Nice touch and it went quite well. Now if they could only offer Chimay as a beer----.
Next up was the main course--and again something different. Only 3 entrees to choose from this night(instead of the usual 4), and no fish or seafood was offered. It didn't matter to us, but I'm sure that some folks who really don't like meat or poultry would have had a tough time ordering.
At any rate--I had the Jamison Lamb (from Latrobe Pa.) with Porcini Noodles and Truffle Jus, while Mrs. U had her usual--grilled Prime filet with Brentwood Corn Risotto and Natural Jus. I say "her usual" --the preparation usually varies each time, but the filet is almost always there. Both were absolutely fork tender and delicious.The paired wine with my lamb was Bodega Pirineos Moristel; the filet was paired with Edmeades Zinfandel.
Intermezzo was next--we both had the cheese/port course, but instead of the usual "cheese", this was Colston Bassstt Stilton "Cheesecake" with Fig Compote. Very tasty. And the Port was excellent--Fonesca Bin 27 Porto--the real thing from Portugal!!
Finally-dessert and coffee. Celebes coffee from the "vacuum" coffee pot that's placed on your table and which I still watch tho I've seen it 21 times now. Proving yet again that it dosen't take much to entertain Uncleromulus. Desserts were also our usuals--Kona Chocolate Souffle for Mrs. U, and the grand Mariner Souffle for me. Some day I may try something else, but the souffles are so good that it's hard NOT to order one.
And that was it. Almost exactly 2 and 1/2 hours from start to finish and again, the highlight of our tip to WDW. Will we go back in May?? I think so---.
Next review-Todd English Blue Zoo.
