Here now...want to know what we're eating?
- Thread starter engle
- Start date
Well, just returned from V&A. We absolutely had a wonderful time. I will do a full review with menu when I am home on Saturday and am a but more sober...the wine pairing always kills me!! IT WAS GREAT!!!! BTW, no foie gras. It has been removed from all Disney menus. Chris, the manager, said that all emails are accepted and given attention....I will be emailing. I missed having the foie gras. The cheese was wonderful and the elk was our fave. Again, full report coming....gimme 48 hours to sober up!!! What a wonderful drunk this is!!!
MousekaMaddi
DIS Veteran
- Joined
- Jul 23, 2006
- Messages
- 2,589
VICTORIA AND ALBERTS!!!! The menu and what I thought....I didn't list the wines, just too much to write out!! I do remember that I like them all!!!
Amuse Boche
I dont remember all of it, but it was 4 little tastes one of a duck sausage that is made on site we all loved this one was a mini duck spring roll. Really like that too!! My DH fave was a little dried salami over fresh pear. None of us can remember the last one .we all didnt really care for it!!
Course One
Tamarind Ancho Marinated Gulf Shrimp with Heirloom Tomato Viniagrette
Jumbo Lump and Dungeness Crab with California Asparagus Salad
Iranian Golden Osetra Caviar with Traditional Garnish $150 per ½ oz, $300 per oz.
I had the Crab. Yum Yum. A cup made of the thinnest sliced radish of all time. It also had a dot of caviar.
Course Two
Minnesota Elk over Stewed French lentils with baby brussel sprouts and Florida corn.
Poached Vermont Quail with black mission figs and fugi apples.
I had the elk. Wow. Not gamey, perfectly cooked and just a delish garnish!!
Course Three
Florida Black grouper amandine with bean ragout and marcona almonds.
Alaskan King salmon with salsify and demi tasse cup of smoked salmon cream.
Seared wild Turbot with toasted capers and meyer lemon. $30
I had the salmon. Each course just keeps getting better. The salmon cream was divine. The most delicately flavored soup like cream. I absolutely loved this dish. The salmon was the most perfectly cooked fish I have ever eaten .and I have done some world famous fish restaurants!! I need this right now. My husband exclaimed the same about the turbot!!!
Course Four
Kurobuta Pork Tenderloin and Belly with Baby Beets and Sherry Bacon Vinaigrette
Fennel Pollen Dusted Lamb with Vegetable Ratatouille
Marcho Farms Veal Tenderloin with Yellow Chanterelles and English Peas
Austrailian Kobe Beef Tenderloin with Smoked Garlic Potato Puree $35
Japanese Wagyu Strip Loin with Oxtail Jus $80
I got the pork which I loved. I have had this before and just couldnt resist.
Course Five
Colston Bassett Stilton, Roves de Garrigues and Comte Forte Rousses (Cheese!!)
White Chocolate Gelato with Tableside Shavings and Micro Garden Mint
I got the cheese!! Love it!!
Course Six
Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry
Berry Gateau with Mango Yogurt Panna Cotta
Carmelized Banana Gateau
Vanilla Bean Crème Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle
Both DH and I got the banana .it is so wonderful!! Both of our friends got the chocolate trio although one of them wished he had gotten the soufflé alone because it was soooooo good.
Several changes besides the foie gras have taken place at V&A since I was there last November. First, you now get a trio of breads....before certain courses and served with different butters. I went to Charlie Trotter's in Chicago and they do this so I was VERY pleasantly surprised. First was a traditional baguette with unsalted butter, then a slice of brioche (with something in it but we can't remember what!!) served with an herb butter and finally a multigrain roll served with salted butter.
Next, you could switch out items from the vegetarian menu which then actually presented. We thought about it....but nah. Maybe next time. Or you can just add a course from the veggie menu for $10.
Also, the coffee...you actually got a choice of coffees this time and we chose the Kona.
Our servers were Dan and Ann....Ann was GREAT!! She kept filling up my wine glass and lemme warn ya....well, lemme just warn ya.
We had an awesome time. V&A is my favorite dining experience at Disney!!
Amuse Boche
I dont remember all of it, but it was 4 little tastes one of a duck sausage that is made on site we all loved this one was a mini duck spring roll. Really like that too!! My DH fave was a little dried salami over fresh pear. None of us can remember the last one .we all didnt really care for it!!
Course One
Tamarind Ancho Marinated Gulf Shrimp with Heirloom Tomato Viniagrette
Jumbo Lump and Dungeness Crab with California Asparagus Salad
Iranian Golden Osetra Caviar with Traditional Garnish $150 per ½ oz, $300 per oz.
I had the Crab. Yum Yum. A cup made of the thinnest sliced radish of all time. It also had a dot of caviar.
Course Two
Minnesota Elk over Stewed French lentils with baby brussel sprouts and Florida corn.
Poached Vermont Quail with black mission figs and fugi apples.
I had the elk. Wow. Not gamey, perfectly cooked and just a delish garnish!!
Course Three
Florida Black grouper amandine with bean ragout and marcona almonds.
Alaskan King salmon with salsify and demi tasse cup of smoked salmon cream.
Seared wild Turbot with toasted capers and meyer lemon. $30
I had the salmon. Each course just keeps getting better. The salmon cream was divine. The most delicately flavored soup like cream. I absolutely loved this dish. The salmon was the most perfectly cooked fish I have ever eaten .and I have done some world famous fish restaurants!! I need this right now. My husband exclaimed the same about the turbot!!!
Course Four
Kurobuta Pork Tenderloin and Belly with Baby Beets and Sherry Bacon Vinaigrette
Fennel Pollen Dusted Lamb with Vegetable Ratatouille
Marcho Farms Veal Tenderloin with Yellow Chanterelles and English Peas
Austrailian Kobe Beef Tenderloin with Smoked Garlic Potato Puree $35
Japanese Wagyu Strip Loin with Oxtail Jus $80
I got the pork which I loved. I have had this before and just couldnt resist.
Course Five
Colston Bassett Stilton, Roves de Garrigues and Comte Forte Rousses (Cheese!!)
White Chocolate Gelato with Tableside Shavings and Micro Garden Mint
I got the cheese!! Love it!!
Course Six
Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry
Berry Gateau with Mango Yogurt Panna Cotta
Carmelized Banana Gateau
Vanilla Bean Crème Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle
Both DH and I got the banana .it is so wonderful!! Both of our friends got the chocolate trio although one of them wished he had gotten the soufflé alone because it was soooooo good.
Several changes besides the foie gras have taken place at V&A since I was there last November. First, you now get a trio of breads....before certain courses and served with different butters. I went to Charlie Trotter's in Chicago and they do this so I was VERY pleasantly surprised. First was a traditional baguette with unsalted butter, then a slice of brioche (with something in it but we can't remember what!!) served with an herb butter and finally a multigrain roll served with salted butter.
Next, you could switch out items from the vegetarian menu which then actually presented. We thought about it....but nah. Maybe next time. Or you can just add a course from the veggie menu for $10.
Also, the coffee...you actually got a choice of coffees this time and we chose the Kona.
Our servers were Dan and Ann....Ann was GREAT!! She kept filling up my wine glass and lemme warn ya....well, lemme just warn ya.
We had an awesome time. V&A is my favorite dining experience at Disney!!
My wife and I celebrated our 20th recently at V&A's and enjoyed it very much. This was our second visit and we plan on returning. The meal and sevice were all we expected, however the coffee service left a bit of a sour taste. We chose the Kona at an upcharge of $12 and our server Bob explained that a portion contained enough for 2 cups. After preparing the coffee at the table Bob served my wife and then emptied the carafe into my small cup filling it about 1/2 way. It seems to me that they should be able to brew a full carafe of coffee, allowing for at least a full cup if not a bit more to complete a memorable dinner.
Fultons was our final meal....for lunch on Friday. We showed up at 12:30. The place was DEAD. We were seated immediately. Our server....can't remember her name was very friendly and accomodating. I had the garden salad with house viniagrette which was good. I had the cold trio of blackened scallops, peal and eat shrimp and crab legs. VERY good. Lots of food for I think $16 or so. DH had the fried platter. $15.95. Shrimp, scallops, cod and onion loaf (like really thin onion rings). We both loved this. The cod was FABULOUS!!! I thought the prices were very reasonable for seafood at Disney. Well, that was our last meal there!! Overall we had a great week with V&A being the highlight of course, food wise anyway!!
TigerKat
DIS Legend
- Joined
- Apr 29, 2006
- Messages
- 39,771
We're planning our arrival day lunch at Fulton's and were wondering if we needed reservations, I'm guessing not. Sounds great, can't wait!
ParkFreak
Triton
- Joined
- Oct 24, 2000
- Messages
- 244
Great job recounting our gastronomic adventures! It's been a blast reliving the trip through your report, and the reviews were spot on! Only sorry we weren't there to experience Fulton's with you. . .
A couple of things I'll add. . . the reuben at ESPN club did have thick bread, which I LOVED! It kept it from getting soggy. One of the best reubens I've had save for the one they used to serve at Le Cellier. I'd also like to add to the gushing about Nine Dragons. The cold beef appetizer was splendid as was the connsumme with dumplings. The hot and sour soup was just okay, but I prefer a little more "sour". I'm sure if I had asked they would have brought me a little more vinegar. I've had access to some great chinese food over the years and this was some of the best. The flavors and textures were playful, nuanced and surprising! Also had one of the best cocktails ever, but all I remember about the ingredients were gin and plum wine with maybe some green tea liquor. It was a nice balance of savory and sweet, just what I like in a pre dinner cocktail. I wouldn't say it's for everyone, but if you are the adventurous sort, give it a try!
A couple of things I'll add. . . the reuben at ESPN club did have thick bread, which I LOVED! It kept it from getting soggy. One of the best reubens I've had save for the one they used to serve at Le Cellier. I'd also like to add to the gushing about Nine Dragons. The cold beef appetizer was splendid as was the connsumme with dumplings. The hot and sour soup was just okay, but I prefer a little more "sour". I'm sure if I had asked they would have brought me a little more vinegar. I've had access to some great chinese food over the years and this was some of the best. The flavors and textures were playful, nuanced and surprising! Also had one of the best cocktails ever, but all I remember about the ingredients were gin and plum wine with maybe some green tea liquor. It was a nice balance of savory and sweet, just what I like in a pre dinner cocktail. I wouldn't say it's for everyone, but if you are the adventurous sort, give it a try!
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