Now on this evening ...we had a ressie to the California Grill...
HULA HULA KITTY however....would have none of that -
She wanted to order Pizza...after a small hissy fit, and realizing that our minds were made up to go to Cali Grill....
she decided she was going to hang out in the room with the Tiki gods..
This is her kissing us off.

Reluctantly we left her there...after much pleading..
Be that as it was....the remainder of us - *After de-moisting* jumped onto a Monorail to the Contemporary - we were off to the 13th floor....and given a pager to wait...(Our ressie was at 5:30 we arrived at 5 ish...) This gave us time to check out the resort a bit and the kids wanted to see the improvements to the pool. Which the pop jets at the Contemporary are a big improvement to the swim area...(a little foreshadowing..Hubby actually wants to stay there next year)
Then we wandered back to the waiting area..
The pager goes off and we are shown up the elevator to the 15th floor....
Here is My Son looking excited
I started out with the Cali Grill Chese board - Description here
California Grill's Cheese Board (frequently changes) all 5 for $20
SeaHive - SeaHive is hand- rubbed with Beehive wildflower honey and sea salt. The honey is harvested from a local farm where the bees visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color. This artisanal gourmet cheese indeed bursts with flavor: sweet, floral notes of the honey, salt and the sharpness of the cheese; a real adventure in flavor.
Nancy's Hudson Valley Camembert - Nancy's Hudson Valley Camembert is a pasteurized cow and sheep's milk cheese from Old Chatham Creamery in New York. This creamy, soft-ripened cheese is smooth and buttery with the texture of a triple-creme. It is sweet with a buttermilk depth and a little tang.
Truffle Tremor - Cypress Grove's Truffle Tremor is made from pasteurized cultured goat's milk and Tuber Aestivum Vittadini, otherwise known as a black truffle. This bloomy-rind cheese has an earthy flavor with a slight tanginess reminiscent of fresh cream. Cypress Grove's Truffle Tremor cheese is rich, lush, and velvety.
Petite Agour - Petit Agour is a pure unpasteurized sheep's milk cheese 'Pur Brebis' and a winner of two gold medals at the Paris Salon de L'Agriculture. The semi -firm paste is sharp, deep, and earthy with notes of butter and toasted nuts. The rind of the cheese is rubbed with spices to help protect the interior and to give the exterior a rusty hue.
Roaring Forties Blue - King Island Dairy Roaring Forties Blue is a full flavored Pasteurized blue with a sweet, slightly nutty character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavor. The wax also assists in retaining the blue's moisture, creating a smooth and creamy texture.
Here is the pic...Things are plated from LEFT to RIGHT as you read the descriptions above
by far my favorite was the Petite Agour...the little triangle 4th from the left.The honey above to complement was heavenly...
*Although* surprisingly the Bluecheese with the CranJelly was by far the strongest tasting ...but surprisingly I loved it...I finished all of it...
The Camembert ...the 2nd from the right...I didnt like....just didnt like the texture. The smoked bacon complement was good.
The SeaHive..the 1st was very dry..and crumbley...not bad...I finished half..
The Tremor...the 3rd with the Candied Nuts was very special..sweet and tart at the same time...I ate 3/4 of this
I ordered also a glass of Frogs Leap red Wine to complement the cheese tasting.
Hubby got a plate of sushi - Yoshie's Deluxe Sushi Platter - Maki and Nigiri $28 (its 4 dollars more than it was when we went in 2008!)
astounding as usual....the rice paper is his fave and nice change from the seaweed wrap
To COMPARE - He got this back on my 2008 report...see pic
HERE
Here are the kids - looking at my boxed cheese I could not eat...waiting for their food
Next the main entrees...
DS got a Brick Oven Fired Flatbreads
Triple Cheese - Pecorino, Asiago, and Provolone with Sun-dried Tomato and Arugula Pesto* $12
He ordered it without the Pesto...He ate 1/2 said it was good.
DD ever adventurous got Mac & cheese.
for my Entree I ordered
Spicy Kazan Roll - crab, shrimp, bay scallops, tuna and fireball sauce $22
love love loved this...little scallops hiding in the middle with the fireball sauce were astounding...and I could have eaten two plates
Hubby got his all time favorite...He got this on my last 2008 TRIP REPORT...
I did a little comparison to see how their consistency held up ....see
here And the presentation is very different....no brocollini ( a big plus...) and now they top with onions... Oak-fired Filet of Beef - Mascarpone Potatoes, Roasted Delta Asparagus, Spring Onion Oil, and Teriyaki Barbecue $44
Hubby loved it and said there wasn't enough of it. on a scale from 1-10 as steaks go - he said this was a 10.
Deserts! ( forgot them...just adding 09/01!)
VALRHONA CAKE - me...I ate like one bite of it...I was so full..DD helped because she got vanilla ice cream only for desert
BANANA CUSTARD - Hubby - Said too much crusty stuff not enough custard...said it wasnt bad, just not what he expected.
DS - I dont remember what this was...but he ate all of it!
Our server was absolutely awesome and I gave him a 25% tip.
Total - 151.53 + 25% tip left it at 199.89
We paid OOP for this meal rather than use 2 TS.