Full resolution pictures.
I went to the
Disneyland last November so this is a little late but better late than never.
I managed to snag a couple seats at the Napa Rose Chef Counter. I have never been to a fancy restaurant so this was a first time experience. I am used to the paper napkin in a silver holder type of restaurants. It threw me off when they put my cloth napkin in my lap. (Get away from my napkin, that is my napkin!) Anyway, we decided to do the Chef's Tasting Menu along with the wine pairing. When you pick this type of menu, it is up to the Chef as to what you will be served. You are allowed to tell them about allergies and dislikes.I told the Chef de cuisine that I didn’t like mushrooms.
Our table wasn’t ready yet so I started with a Napa Passion at The Lounge while the guy next to me quizzed the bartender. The Napa Passion is X Fusion, Parrot Bay Rum, Pineapple Juice, and Strawberry. It was very sweet, but I like sweet.
We started off our meal with a mixture of breads and, of course, there was butter.
We really started with our Amuse-bouche. It was tomatoes and something creamy.
Now it was time for the Smiling Tiger Salad which I really liked. It had some heat to it, but it was not overbearing. The dish is tempura Fried Lobster, spicy Beef, Asian Greens, and Coconut-Lime Vinaigrette.
The next dish was Pan-roasted Diver Scallops: a dish I have never had before. The scallop was pretty plain which I’ve heard is normal, but more importantly, it was not rubbery. The dish also had Sauce of Lobster and Lemon accented with Vanilla. It came with mashed potatoes and chives and potato chips.The mashed potatoes were good and the potato chips tasted very light. The sauce was delicious and was my favorite part of the dish.
Next up was Sautéed Veal Sweetbreads made with Rainbow Carrots, Fava Beans and Orange Glaze. This was my favorite dish of the night. I’ve never had Veal Sweetbreads before and this was a excellent first experience. The orange sauce was sweet with a slight orange taste, but it went well with the sweet breads.
The last dish before dessert was Grilled Eye of the Rib-Eye and Cabernet-braised Top Cap. Apparently both of the meats came from the same animal, just fyi.
The final dish of the night was Scharffen Berger Chocolate Decadent Bar with Coconut Chantilly with Candied Cashew Sauce and Tropical Mango Sorbet.
Here is our view of the kitchen.
The really busy pass.
Here is where we sat.
