wildernesslodgelover
<font color=darkorchid>LOTW charter member!<br><fo
- Joined
- Jun 3, 2004
- Messages
- 4,179
What an experience! I am so glad we did this. DH and I were celebrating our 10 year wedding anniversary that night. We stayed 3 nights at the Dolphin, child free! We also did a Segway tour at Epcot (I highly recommend this) and dined at BZ and FF. Had breakfasts at Picabu, Kona and Boma (best Bfast on property, IMHO!) Our days were mainly spent lounging by the pool, sipping mojitos!
We were seated and the journey began! What service...such a hard line to walk...being attentive yet not hovering. Apparently you do not *apply* to work there, you are *asked* to work there from other WDW restaurants. You have a male and female server assigned to your table. They work as quite a team.
We opened our personalized menus that said "Happy 10th Anniversary Mr and Mrs C____."
There was a harpist playing the entire evening. Our table was perfect, just where I would have picked in the dining room. As you come in the entrance, our table was to the left, the second table in, outside of the dome.
Towards the middle of the meal, I was worried I would be hungry at the end of dinner, and I was REALLY concerned DH would be. The portions were VERY small. But by the end of the evening, you figure you had 25-35 bites of REALLY good food, you are satisfied. The wine pours were generous...at least 4 oz each glass. It actually may be too much wine for not enough food. We all know I can sock away some booze, but I did feel kind of sick when we got back to the hotel room. The port with the cheese course was so sweet, and so was the wine served with the foie gras. I think those two pushed me over the edge.
I kind of think my typing out the names of each wine is ridiculous, cuz I swear, I am clueless as to what I am typing!
With every glass of wine, the bottle was brought to our table and described.
1) Started with an amuse bouche...very teeny tiny little stack of some lobster thingy with foam on it, and a tiny cup of lobster biisque.
wine: Heidsieck Monopole "Blue Top" Brut Champagne NV
2) me: Dungeness and King Crab with Spring Asparagus and Calvisius Caviar
Sella & Mosca La Cala Vermentino, Sardegna 2004
DH: Seared Colorado Buffalo Tenderloin, braised fennel, radishes and
Satsuma Tangerine
vinaigrette
Cantina Del Taburno Falanghina, Campania 2005
3) me: Pan roasted foie gras and Fuji apple tart with mostarda di cremona
Royal Tokaji Azsu 5 Puttonyos, Mad Tokaj-Hegyalja 2000
DH: New Zealand Elk with elephant garlic spaetzle and veal sweetbreads
Perez Cruz Reserva Carmenere, Maipo Valley 2004
4) me: Yellowfin tuna tempura with hijiji salad and carrot ginger coulis
Sepp Moser Gruner Veltliner "breiter rain" Krenstal Austria 2005
DH: Ivory King Salmon with mustard greens, sauce soubise and ramp pesto
Pere Fils Christian Moreau Chablis 2004
5) me: Prosciutto wrapped lamb with potato gnocchi and sherry vinaigrette
Cesari "mara" vino di repasso Valpolicella 2004
DH: Kurobuta Pork tenderloin and belly with Florida corn and cherry jus
Domaine Vincent Girardin Maranges 1er cru "Clos Des Loyeres" 2004
6) we both chose the cheese course over the mixed berry gelato with microgarden mint.
I think the cheese course might have been my favorite course, really! It was served with: Cockburns 10 year old tawny port
7) me: Hawaiian Kona Choclate souffle
DH: Pyramid of Tanzanie Dark Chocolate mousse
We were served coffee in that awesome contraption...http://espressozone.com/cona-coffee-maker.html I really want one for dinner parties...such a conversation piece!
We were asked whether we wanted decaf of regular, and DH and I actually had a "moment" there where we kind of argued. The server said, "Let me bring out one of each" and I don't know why I am like this, but I was like, "Oh, no, that's ok, just bring regular, I don't plan on having much coffee anyway." I mean, here we are dropping a fortune, and I don't want to trouble the servers? They said nothing, but brought out one of each anyway. Ray and I had a good laugh about it later, we were saying they must have thought he was a real jerk, and felt sorry for me. LOL.
Apparently Ivory salmon is a white fleshed salmon that is found in 1 out of every 90 salmon. I tasted every one of DH's courses, and he tasted mine. We also had some rolls served with dinner.
Total was $388 (paid a $15 supplement for the foie gras) and with the DDE card discount, the total was $310. We left an $85 tip. Soooo, basically a $400 night for us. Worth it. I am already planning another anniversary trip there!
We were seated and the journey began! What service...such a hard line to walk...being attentive yet not hovering. Apparently you do not *apply* to work there, you are *asked* to work there from other WDW restaurants. You have a male and female server assigned to your table. They work as quite a team.
We opened our personalized menus that said "Happy 10th Anniversary Mr and Mrs C____."
There was a harpist playing the entire evening. Our table was perfect, just where I would have picked in the dining room. As you come in the entrance, our table was to the left, the second table in, outside of the dome.
Towards the middle of the meal, I was worried I would be hungry at the end of dinner, and I was REALLY concerned DH would be. The portions were VERY small. But by the end of the evening, you figure you had 25-35 bites of REALLY good food, you are satisfied. The wine pours were generous...at least 4 oz each glass. It actually may be too much wine for not enough food. We all know I can sock away some booze, but I did feel kind of sick when we got back to the hotel room. The port with the cheese course was so sweet, and so was the wine served with the foie gras. I think those two pushed me over the edge.
I kind of think my typing out the names of each wine is ridiculous, cuz I swear, I am clueless as to what I am typing!
With every glass of wine, the bottle was brought to our table and described.
1) Started with an amuse bouche...very teeny tiny little stack of some lobster thingy with foam on it, and a tiny cup of lobster biisque.
wine: Heidsieck Monopole "Blue Top" Brut Champagne NV
2) me: Dungeness and King Crab with Spring Asparagus and Calvisius Caviar
Sella & Mosca La Cala Vermentino, Sardegna 2004
DH: Seared Colorado Buffalo Tenderloin, braised fennel, radishes and
Satsuma Tangerine
vinaigrette
Cantina Del Taburno Falanghina, Campania 2005
3) me: Pan roasted foie gras and Fuji apple tart with mostarda di cremona
Royal Tokaji Azsu 5 Puttonyos, Mad Tokaj-Hegyalja 2000
DH: New Zealand Elk with elephant garlic spaetzle and veal sweetbreads
Perez Cruz Reserva Carmenere, Maipo Valley 2004
4) me: Yellowfin tuna tempura with hijiji salad and carrot ginger coulis
Sepp Moser Gruner Veltliner "breiter rain" Krenstal Austria 2005
DH: Ivory King Salmon with mustard greens, sauce soubise and ramp pesto
Pere Fils Christian Moreau Chablis 2004
5) me: Prosciutto wrapped lamb with potato gnocchi and sherry vinaigrette
Cesari "mara" vino di repasso Valpolicella 2004
DH: Kurobuta Pork tenderloin and belly with Florida corn and cherry jus
Domaine Vincent Girardin Maranges 1er cru "Clos Des Loyeres" 2004
6) we both chose the cheese course over the mixed berry gelato with microgarden mint.
I think the cheese course might have been my favorite course, really! It was served with: Cockburns 10 year old tawny port
7) me: Hawaiian Kona Choclate souffle
DH: Pyramid of Tanzanie Dark Chocolate mousse
We were served coffee in that awesome contraption...http://espressozone.com/cona-coffee-maker.html I really want one for dinner parties...such a conversation piece!
We were asked whether we wanted decaf of regular, and DH and I actually had a "moment" there where we kind of argued. The server said, "Let me bring out one of each" and I don't know why I am like this, but I was like, "Oh, no, that's ok, just bring regular, I don't plan on having much coffee anyway." I mean, here we are dropping a fortune, and I don't want to trouble the servers? They said nothing, but brought out one of each anyway. Ray and I had a good laugh about it later, we were saying they must have thought he was a real jerk, and felt sorry for me. LOL.
Apparently Ivory salmon is a white fleshed salmon that is found in 1 out of every 90 salmon. I tasted every one of DH's courses, and he tasted mine. We also had some rolls served with dinner.
Total was $388 (paid a $15 supplement for the foie gras) and with the DDE card discount, the total was $310. We left an $85 tip. Soooo, basically a $400 night for us. Worth it. I am already planning another anniversary trip there!
I'm so happy you had a good time at V&A's! Infact, your whole trip sounds great to me! I've got to convince the hubby to go back to WDW for an 'adults only' trip again. 
Also when we were at the pool (we usually hung by the Cabana Bar area) l kept looking around trying to find you guys. Sorry we didnt meet up!
