I thought you might like an update on the current menu..as of last weekend anyway.
We tried the main dining room this time around for our anniversary.
Amuse Bouche
Wonderful slices of duck breast with a lentil broth and greens,
served with Iron Horse "Fairy Tale Cuvee" Brut Green Valley 1995
This was fantastic...omg..could have ate a full size portion..lol.
1st course choices:
Serrano Ham Warp Gulf Shrimp w/Chilled Galia Melon Coulis or
Heirloon Tomato Carpaccio w/Tomato Water and Black Lava Hawaiian Sea Salt
(both of these served with Ernest Loosen "Saint M" Reisling Polz 2003
Hubby and I each took one of these and sampled each others...both were outstanding..and I am not a shrimp person.
The Tomato dish was amazing..three different dishes..wow.
The reisling..also outstanding..we love reilings and this one is top notch.
You could also order Golden Osetra Cavia w/traditional garnish
served with Hangar One Vodka from CA
(this we had recently had..so we passed..although if you haven't had it..try it. It has a wonderful nutty flavor and is so much better than beluga)
2nd Course choices:
Roasted Quail w/ Mustard Spatzle and Violet Mustard Broth
(served w/ Bodega Pirineos Moristel, Somontano 2002)
Peach-Barbeque Lacquered Pork Tenderloin w/Holland Pepper Confit (served with Edmeades Zinfandel, Mendocino 2000)
Seared Foie Gras over Gravenstein Apple Tartlet, Cider Reduction, (served with Sauternes La Fleur D'or, Bordeaux 2001)
I had the quail, hubby had the Foie Gras..both were outstanding..my favorite would have to be the foie gras..it was definately a wow!
3rd Course choices:
Barely Seared Wild King Salmon with Coconut-Curry and Tat Soi (served with Franciscan Chardonnay, Napa 2002)
Yukon Gold Potato and Elephant Garlic Cream Soup
(served with Chima Ale Peres Trappistes, Belgium)
Well, it didn't take us long to pick this course..we both had the potato soup with the chimay ale..yes...a beer course in the middle of the wine courses...it was fantastic. The soup was very mild and the beer was the perfect complement for it.
4th course choices:
Jamison Lamb w/Mushroom Cannelloni and Truffle Jus (served with Frescobaldi Mondavi Lucente, Toscana 2000)
Grilled Prime Filet /wBrentwood Corn Risotto and Natural Just(served with Cateau Preuillac, Bordeaux 1998)
Roasted Petit Poulet w/Jumbo Lump Crab and Asparagus Timbale (served with Morgdio Albarino, Rias Biaxas 2003)
I had the Lamb, hubby had the chicken..which is exactly opposite of what we usually order..lol. Both were totally delicious and the presentation on the chicken with the Asparagus Timbale..adorable.
5th course choices:
Colston Bassett Stilton "Cheesecake" with Fig Compote
(served with Croft Fine Tawny, Porto)
Plum Sorbet with Micro Mint
(served with Fairview LaBeryl Blanc, Paarf Valley 2002)
We each chose one of these and shared..lol. The stilton of course, wonderful. The huge suprise was the plum sorbet with mint...totally knocks your socks off.
Dessert Choices:
Pyramid of Tanzani Chocolate Mousse
Plant City Strawberry Ice Cream Gateau
Hawaiian Knoa Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
I had the Grand Marnier Souffle..it was wonderful..there was orange zest in the bottom of the dish, and that with the sauce over the top..fantastic.
Hubby had the Hawaiian Kona Chocolate Souffle..for him too much chocolate. He was thinking coffee listed first..coffee would be the primary flavor..not the case. It was good..very rich..but he wouldn't order it again. I tasted it..probably wouldn't order it either. It wasn't bad...just way to chocolatey and very rich.
Chef Scott came around and spoke with everyone as they finished up dinner, I thought that was a very nice touch. It was great seeing him again.
V&A's remains one of our favorite spots..now, we just have to retire so we can move back to central FL so we can go there more often..lol.
We tried the main dining room this time around for our anniversary.
Amuse Bouche
Wonderful slices of duck breast with a lentil broth and greens,
served with Iron Horse "Fairy Tale Cuvee" Brut Green Valley 1995
This was fantastic...omg..could have ate a full size portion..lol.
1st course choices:
Serrano Ham Warp Gulf Shrimp w/Chilled Galia Melon Coulis or
Heirloon Tomato Carpaccio w/Tomato Water and Black Lava Hawaiian Sea Salt
(both of these served with Ernest Loosen "Saint M" Reisling Polz 2003
Hubby and I each took one of these and sampled each others...both were outstanding..and I am not a shrimp person.
The Tomato dish was amazing..three different dishes..wow.
The reisling..also outstanding..we love reilings and this one is top notch.
You could also order Golden Osetra Cavia w/traditional garnish
served with Hangar One Vodka from CA
(this we had recently had..so we passed..although if you haven't had it..try it. It has a wonderful nutty flavor and is so much better than beluga)
2nd Course choices:
Roasted Quail w/ Mustard Spatzle and Violet Mustard Broth
(served w/ Bodega Pirineos Moristel, Somontano 2002)
Peach-Barbeque Lacquered Pork Tenderloin w/Holland Pepper Confit (served with Edmeades Zinfandel, Mendocino 2000)
Seared Foie Gras over Gravenstein Apple Tartlet, Cider Reduction, (served with Sauternes La Fleur D'or, Bordeaux 2001)
I had the quail, hubby had the Foie Gras..both were outstanding..my favorite would have to be the foie gras..it was definately a wow!
3rd Course choices:
Barely Seared Wild King Salmon with Coconut-Curry and Tat Soi (served with Franciscan Chardonnay, Napa 2002)
Yukon Gold Potato and Elephant Garlic Cream Soup
(served with Chima Ale Peres Trappistes, Belgium)
Well, it didn't take us long to pick this course..we both had the potato soup with the chimay ale..yes...a beer course in the middle of the wine courses...it was fantastic. The soup was very mild and the beer was the perfect complement for it.
4th course choices:
Jamison Lamb w/Mushroom Cannelloni and Truffle Jus (served with Frescobaldi Mondavi Lucente, Toscana 2000)
Grilled Prime Filet /wBrentwood Corn Risotto and Natural Just(served with Cateau Preuillac, Bordeaux 1998)
Roasted Petit Poulet w/Jumbo Lump Crab and Asparagus Timbale (served with Morgdio Albarino, Rias Biaxas 2003)
I had the Lamb, hubby had the chicken..which is exactly opposite of what we usually order..lol. Both were totally delicious and the presentation on the chicken with the Asparagus Timbale..adorable.
5th course choices:
Colston Bassett Stilton "Cheesecake" with Fig Compote
(served with Croft Fine Tawny, Porto)
Plum Sorbet with Micro Mint
(served with Fairview LaBeryl Blanc, Paarf Valley 2002)
We each chose one of these and shared..lol. The stilton of course, wonderful. The huge suprise was the plum sorbet with mint...totally knocks your socks off.
Dessert Choices:
Pyramid of Tanzani Chocolate Mousse
Plant City Strawberry Ice Cream Gateau
Hawaiian Knoa Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
I had the Grand Marnier Souffle..it was wonderful..there was orange zest in the bottom of the dish, and that with the sauce over the top..fantastic.
Hubby had the Hawaiian Kona Chocolate Souffle..for him too much chocolate. He was thinking coffee listed first..coffee would be the primary flavor..not the case. It was good..very rich..but he wouldn't order it again. I tasted it..probably wouldn't order it either. It wasn't bad...just way to chocolatey and very rich.
Chef Scott came around and spoke with everyone as they finished up dinner, I thought that was a very nice touch. It was great seeing him again.
V&A's remains one of our favorite spots..now, we just have to retire so we can move back to central FL so we can go there more often..lol.
