Marla Hellwig
I'm not lost, it's called creative exploring
- Joined
- Mar 25, 2000
- Messages
- 16,020
I had the pleasure of joining a friend for dinner here this night he was celebrating his 40th birthday and we ended up celebrating in fine fashion.
Had reservations for the 9:30 p. m. seating and arrived at the Grand Floridian to enjoy their Christmas tree, their Christmas decorations, and the gingerbread house. Soon we were whisking up the glass elevator and checking in for the life of a time dining adventure.
The restaurant wasnt very full and we were seated immediately in the main dining area just to the left of the dome. Albert was there with our menus and champagne to start the evening off.
They had a special dish for tonight: The White Truffle for 30.00 extra neither of us chose that however. Albert mentioned that truffles were on sale that week 1,100.00 per pound and not 1,500.00 per pound.
Tonights Amuse Bouche was a shrimp dish which I didnt partake due to seafood allergies and Albert brought me an apple and hicmona combination that was wonderful. Also, another glass of champagne was offered and not turned down.
Selected to do the wine pairings with the meals and an Iron Horse Fairy Tale Cuvee, Somona 1997 this wine had a smoky under taste that did get stronger the more you drank was served with the Amuse Bouche.
The bread that was served throughout the meal was really good too. I also was impressed with Albert bringing one at the time and placing it on the bread and butter plate with the silver tongs.
The next selections were available:
Dungeness Crab and Bibb Lettuce with Sherry Black Walnut Vinaigrette
Australian Kobe Beef Carpaccio with Fennel and Hearts of Palm Salad
Iranian Karabarun Golden Osetra Caviar This was 35.00 for ½ oz. and 70.00 for one oz.
We both chose the Australian Kobe Beef and served with this was Hartford Pinot Noir, Somona 2000 both were good the beef was sliced very thin and was tasty too.
Next our choices were:
Diver Scallop with Roasted Cauliflower, Satsuma Tangerines
Rabbit Cassoulet with Leek Fondue
Again, we both chose the Rabbit Cassoulet and served with this was Pinot Blanc Lucien Albrecht, Alsace 2000 in my humble opinion this was the best wine of the night.
Next it was time for our soup and the choices for the evening were:
Pheasant Consumme
Cashew Cream
Here I almost made a huge error in manners the Cashew Cream soup was to die for I could have swam in it or nothing else licked my bowl clean. But, I was able to refrain the soup was rich and creamy and had real cream in the middle of the bowl.
Next it was time for the main course and the offerings for the night were:
Atlantic Cod Newburg with Lobster and Artichokes
Tamari Glazed Duck with Baby Bok Choy Spring Roll
Grilled Prime Filet over Potato Turnip Puree and Cabernet Jus
Porcini Crusted Veal Tenderloin with Wild Mushroom Risotto
Here, I was torn between the duck, filet, or veal but in the end chose the Filet it was grilled exactly how I like my steaks medium and was wonderful to the final bite. The potato turnip puree was different but very good too. Served with the filet was Chateau Ste. Michelle Merlot Canoe Ridge, Columbia Valley 1999. As I am not that fond of red wines I didnt enjoy this as much as the Pinot Blanc, but it was a tasty wine.
Dave selected the Atlantic Cod Newburg with Lobster and Artichokes and served with a Guenoc Chardonnay Genevieve Magoon Vineyard, Guenoc Valley 1999.
Next, was the fruit selections:
Passendalde, Colston Basset Stilton with Burgundy Poached Pear
Terrine of Sorbet with Fruit
We both chose the Passendale and this was served with Ferreira Tawny, Porto. The one cheese I didnt care for at all and the port was not to my liking but I did try both. Thought the port was like drinking cough syrup.
Then to the dessert portion of the evening, and the selections were:
Pyramid of Tanzani Chocolate Mousse with Strawberries
Black Forest Purse with Kirshwasser Cherries
Hawaiian Kona Chocolate Soufflé
Caramelized Banana Gateau
Vanilla Bean Crème Brulee
Grand Marnier Soufflé
I chose the Black Forest and Dave the Grand Marnier Soufflé the Black Forest was to die for again and the cherries were wonderful.
Served with dessert was Sauternes LaFleur DOr, Bordeaux 1999. My humble opinion of this wine was that is was a little too sweet for my taste and I added a touch of water to my glass to help an ice cube would have worked too but no ice cubes available. Also, we both selected a cup of Earl Grey tea to go with dessert.
Then, a small selection of other desserts were brought to our table which we shared.
By now, we were the last ones here (or in other words we closed the place down that night) and felt more comfortable in taking pictures. Even asked and got out picture taken under Victoria and Alberts picture in the private dining room.
Our chefs for that night were: Scott Hunnel, Chef de Cuisine, Erich Herbitschek, Pastry Chef, and Brian Koziol was our Maitre dHotel.
This was the best dining experience I have ever had we got talking during dinner as we both ate at Club 33 in Disneyland last August while that meal was excellent this meal topped that one.
At the end of the evening, we were presented with our menus, my red rose, which is still rather fresh looking tonight, Dave received a Happy Birthday chocolate card, and a small basket with more desserts. We very slowly left the restaurant and had a cab called for us. We found that taking a taxi cab from the Grand Floridian was a good idea since one we dined late and two since we partook of the wine pairings. Our cost from the Grand Floridian back to the Dolphin was 15.00 plus tip.
The Vegetarian Menu selections for the night were as follows:
The White Truffle extra
Amuse Bouche
Artichoke Carpaccio with 100 year Balsamic and Frisee Salad
Mushroom Risotto with Button Shiitake, Truffle Emulsion and White Truffles
Roasted Red Pepper Cream
Potato-Turnip Puree with Roasted Baby Beets Ragout, Chardonnay Beurre Blanc.
I will let Dave comment on the shrimp Amuse Bouche, the Atlantic Cod and the Grand Marnier Soufflé.
Also a few pictures will be posted later on this weekend.
Had reservations for the 9:30 p. m. seating and arrived at the Grand Floridian to enjoy their Christmas tree, their Christmas decorations, and the gingerbread house. Soon we were whisking up the glass elevator and checking in for the life of a time dining adventure.
The restaurant wasnt very full and we were seated immediately in the main dining area just to the left of the dome. Albert was there with our menus and champagne to start the evening off.
They had a special dish for tonight: The White Truffle for 30.00 extra neither of us chose that however. Albert mentioned that truffles were on sale that week 1,100.00 per pound and not 1,500.00 per pound.
Tonights Amuse Bouche was a shrimp dish which I didnt partake due to seafood allergies and Albert brought me an apple and hicmona combination that was wonderful. Also, another glass of champagne was offered and not turned down.
Selected to do the wine pairings with the meals and an Iron Horse Fairy Tale Cuvee, Somona 1997 this wine had a smoky under taste that did get stronger the more you drank was served with the Amuse Bouche.
The bread that was served throughout the meal was really good too. I also was impressed with Albert bringing one at the time and placing it on the bread and butter plate with the silver tongs.
The next selections were available:
Dungeness Crab and Bibb Lettuce with Sherry Black Walnut Vinaigrette
Australian Kobe Beef Carpaccio with Fennel and Hearts of Palm Salad
Iranian Karabarun Golden Osetra Caviar This was 35.00 for ½ oz. and 70.00 for one oz.
We both chose the Australian Kobe Beef and served with this was Hartford Pinot Noir, Somona 2000 both were good the beef was sliced very thin and was tasty too.
Next our choices were:
Diver Scallop with Roasted Cauliflower, Satsuma Tangerines
Rabbit Cassoulet with Leek Fondue
Again, we both chose the Rabbit Cassoulet and served with this was Pinot Blanc Lucien Albrecht, Alsace 2000 in my humble opinion this was the best wine of the night.
Next it was time for our soup and the choices for the evening were:
Pheasant Consumme
Cashew Cream
Here I almost made a huge error in manners the Cashew Cream soup was to die for I could have swam in it or nothing else licked my bowl clean. But, I was able to refrain the soup was rich and creamy and had real cream in the middle of the bowl.
Next it was time for the main course and the offerings for the night were:
Atlantic Cod Newburg with Lobster and Artichokes
Tamari Glazed Duck with Baby Bok Choy Spring Roll
Grilled Prime Filet over Potato Turnip Puree and Cabernet Jus
Porcini Crusted Veal Tenderloin with Wild Mushroom Risotto
Here, I was torn between the duck, filet, or veal but in the end chose the Filet it was grilled exactly how I like my steaks medium and was wonderful to the final bite. The potato turnip puree was different but very good too. Served with the filet was Chateau Ste. Michelle Merlot Canoe Ridge, Columbia Valley 1999. As I am not that fond of red wines I didnt enjoy this as much as the Pinot Blanc, but it was a tasty wine.
Dave selected the Atlantic Cod Newburg with Lobster and Artichokes and served with a Guenoc Chardonnay Genevieve Magoon Vineyard, Guenoc Valley 1999.
Next, was the fruit selections:
Passendalde, Colston Basset Stilton with Burgundy Poached Pear
Terrine of Sorbet with Fruit
We both chose the Passendale and this was served with Ferreira Tawny, Porto. The one cheese I didnt care for at all and the port was not to my liking but I did try both. Thought the port was like drinking cough syrup.
Then to the dessert portion of the evening, and the selections were:
Pyramid of Tanzani Chocolate Mousse with Strawberries
Black Forest Purse with Kirshwasser Cherries
Hawaiian Kona Chocolate Soufflé
Caramelized Banana Gateau
Vanilla Bean Crème Brulee
Grand Marnier Soufflé
I chose the Black Forest and Dave the Grand Marnier Soufflé the Black Forest was to die for again and the cherries were wonderful.
Served with dessert was Sauternes LaFleur DOr, Bordeaux 1999. My humble opinion of this wine was that is was a little too sweet for my taste and I added a touch of water to my glass to help an ice cube would have worked too but no ice cubes available. Also, we both selected a cup of Earl Grey tea to go with dessert.
Then, a small selection of other desserts were brought to our table which we shared.
By now, we were the last ones here (or in other words we closed the place down that night) and felt more comfortable in taking pictures. Even asked and got out picture taken under Victoria and Alberts picture in the private dining room.
Our chefs for that night were: Scott Hunnel, Chef de Cuisine, Erich Herbitschek, Pastry Chef, and Brian Koziol was our Maitre dHotel.
This was the best dining experience I have ever had we got talking during dinner as we both ate at Club 33 in Disneyland last August while that meal was excellent this meal topped that one.
At the end of the evening, we were presented with our menus, my red rose, which is still rather fresh looking tonight, Dave received a Happy Birthday chocolate card, and a small basket with more desserts. We very slowly left the restaurant and had a cab called for us. We found that taking a taxi cab from the Grand Floridian was a good idea since one we dined late and two since we partook of the wine pairings. Our cost from the Grand Floridian back to the Dolphin was 15.00 plus tip.
The Vegetarian Menu selections for the night were as follows:
The White Truffle extra
Amuse Bouche
Artichoke Carpaccio with 100 year Balsamic and Frisee Salad
Mushroom Risotto with Button Shiitake, Truffle Emulsion and White Truffles
Roasted Red Pepper Cream
Potato-Turnip Puree with Roasted Baby Beets Ragout, Chardonnay Beurre Blanc.
I will let Dave comment on the shrimp Amuse Bouche, the Atlantic Cod and the Grand Marnier Soufflé.
Also a few pictures will be posted later on this weekend.
