Review of Victoria & Alberts
Attended by my husband and myself on November 13, 2002 6:00 PM seating.
We were a few minutes early for our 6:00 PM reservation and decided to walk around the lobby of the beautiful Grand Floridian. The orchestra was playing in the foyer and the Christmas decorations were just starting to go up. It was very beautiful and a very romantic start to our dinner.
At 6:00 PM prompt - we were escorted into V & As into a smaller dinning room consisting of about five tables. We were seated beside a fireplace in the corner. It was a very beautiful table.
Our personalized menus were delivered by our Victoria and we feasted our eyes on what was to come. After the initial decisions were made we were offered a glass of champagne (Durval-Leroy Brut, Champagne NV) to begin the meal. We also decided to have the wine pairing
For my meal I selected the following:
Appetizer: Peekee Toe Crab Waldorf and Sherry-Black Walnut Vinaigrette
Wine: Pinot Gris Kuentz-Bas, Alsace 2000
This was followed by:
Nantucket Scallops with Roasted Cauliflower, Satsuma Tangerines
Wine: Fiano Di Avellino Dei Feudi Di San Gregorio, Italy 2001
Soup:Smoked Salmon Cream
Entree
Grilled Prime Filet over Potato Turnip Gratin and Cabernet Jus
Wine: Rancho Zabaco Chiott Vineyard Zinfandel, Dry Creek 2000
This was followed by: Pont Leveque, Cambozola with Burgundy Poached Pear
Port: Ferreira Tawny
For dessert:
Caramelized Banana Gateau
Port: Sauternes LaFleur DOr, Bordeauz 1999
My husband chose the following:
Appetizer: Peekee Toe Crab Waldorf" and Sherry-Black Walnut Vinaigrette
Wine: Pinot Gris Kuentz-Bas, Alsace 2000
Squab with Quince and Pear Compote, Lemon and Black Pepper Vinaigrette
Wine: Navarro Gewurztaminer, Anderson Valley 2000
Soup: Gamebird Consomme
Entree
Breast of Duck with Sweet Potato Puree and Pomegranate Jus
Wine: Coteauz du Languedoc Chateau Gres Saint Paul Curvee Antonin, Languedoc 1999
Dessert: Pyramid of Tanzani Chocolate Mousse with Strawberries
Port: Sauternes LaFleur DOr, Bordeaux 1999
The food was in a word scrumptious. All the food was prepared with the finest quality. Every bite was a mouthfull of happiness! The deserrt is especially to die for and should not be missed. Although it seems like a lot of food the portions are not huge which is a good thing because you dont fill up as fast. I had no problem eating everything and I am a small person.
At first, we were a little worried about the wine pairing knowing that five glasses of wine is way too much, but we were assured by our Victoria that the wine pairing were sample size about ½ glass for each course. The ports offered after dinner and for dessert were only about 1 ounce. Again, we had no problem finishing off most of our wine (with the exception of one glass that I did not care for)
All in all it was a fabulous evening and one that we will remember for a very long time. At the end of our meal we were presented with our menus as well I received a long stemmed rose and a chocolate birthday card.
If we start saving now, we might even be able to go back in a year or two!
Cheers,
Kim
Attended by my husband and myself on November 13, 2002 6:00 PM seating.
We were a few minutes early for our 6:00 PM reservation and decided to walk around the lobby of the beautiful Grand Floridian. The orchestra was playing in the foyer and the Christmas decorations were just starting to go up. It was very beautiful and a very romantic start to our dinner.
At 6:00 PM prompt - we were escorted into V & As into a smaller dinning room consisting of about five tables. We were seated beside a fireplace in the corner. It was a very beautiful table.
Our personalized menus were delivered by our Victoria and we feasted our eyes on what was to come. After the initial decisions were made we were offered a glass of champagne (Durval-Leroy Brut, Champagne NV) to begin the meal. We also decided to have the wine pairing
For my meal I selected the following:
Appetizer: Peekee Toe Crab Waldorf and Sherry-Black Walnut Vinaigrette
Wine: Pinot Gris Kuentz-Bas, Alsace 2000
This was followed by:
Nantucket Scallops with Roasted Cauliflower, Satsuma Tangerines
Wine: Fiano Di Avellino Dei Feudi Di San Gregorio, Italy 2001
Soup:Smoked Salmon Cream
Entree
Grilled Prime Filet over Potato Turnip Gratin and Cabernet Jus
Wine: Rancho Zabaco Chiott Vineyard Zinfandel, Dry Creek 2000
This was followed by: Pont Leveque, Cambozola with Burgundy Poached Pear
Port: Ferreira Tawny
For dessert:
Caramelized Banana Gateau
Port: Sauternes LaFleur DOr, Bordeauz 1999
My husband chose the following:
Appetizer: Peekee Toe Crab Waldorf" and Sherry-Black Walnut Vinaigrette
Wine: Pinot Gris Kuentz-Bas, Alsace 2000
Squab with Quince and Pear Compote, Lemon and Black Pepper Vinaigrette
Wine: Navarro Gewurztaminer, Anderson Valley 2000
Soup: Gamebird Consomme
Entree
Breast of Duck with Sweet Potato Puree and Pomegranate Jus
Wine: Coteauz du Languedoc Chateau Gres Saint Paul Curvee Antonin, Languedoc 1999
Dessert: Pyramid of Tanzani Chocolate Mousse with Strawberries
Port: Sauternes LaFleur DOr, Bordeaux 1999
The food was in a word scrumptious. All the food was prepared with the finest quality. Every bite was a mouthfull of happiness! The deserrt is especially to die for and should not be missed. Although it seems like a lot of food the portions are not huge which is a good thing because you dont fill up as fast. I had no problem eating everything and I am a small person.
At first, we were a little worried about the wine pairing knowing that five glasses of wine is way too much, but we were assured by our Victoria that the wine pairing were sample size about ½ glass for each course. The ports offered after dinner and for dessert were only about 1 ounce. Again, we had no problem finishing off most of our wine (with the exception of one glass that I did not care for)
All in all it was a fabulous evening and one that we will remember for a very long time. At the end of our meal we were presented with our menus as well I received a long stemmed rose and a chocolate birthday card.
If we start saving now, we might even be able to go back in a year or two!
Cheers,
Kim
