Victoria & Albert's Chef's Table Menu 11/1/04

[Timbo]

I have been meaning to share this with this forum for sometime but never seemed to have the time. Sorry about the delay but here is the menu at V&A's Chef's Table on 11/01/2004. It was just the two of us and were there for about 4 hours. Let me know if you have any questions.

Chef’s Table
01 November 2004
T = Tim
R = Renee


Amuse Bouche
Wild Mushroom Custard
Cape Canaveral Shrimp
Roasted Pumpkin Cream Soup
Iranian Golden Osetra Caviar
Iron Horse “Fairy Tale Cuvee”, Brut, Green Valley
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R - Fennel Pollen Dusted Ahi Tuna with Nicoise Olive Vinaigrette and Fresh Lavosh
T - Terrine of Foie Gras with Pumpernickel Curls and Apple Chutney
Kunstler Estate Riesling, Rheingau 2002
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R - Ivory King Salmon with Brentwood Corn
T – Virginia Black Bass with Brentwood Corn
Spice Route Chenin Blanc, Swartland 2002
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R- Roasted Petit Poulet with jumbo Lump Crab and Asparagus Timbale
Fiano di Avellino dei Feudi San Gregorio, Campania 2003
T – Roasted Duck with Candy-Stripe and Golden Beets with Serrano Ham Vinaigrette, Seared Foie Gras
Argyle Pinot Noir, Willamette Valley 2003
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Pineapple-Barbeque Lacquered Coleman Natural Pork Tenderloin with Holland Pepper Confit
Gloria Ferrer Syrah, Carneros 2000
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Bosc Pear Sorbet with Micro Mint
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Kobe Beef With Celery Root Puree and Braised Short Ribs
Wynns Cabernet Sauvignon, Coonawarra 2000
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Blue Cheeses of the World
Benjamin Tawny Port, Victoria
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Miniature Chocolate Pyramid, Warm Almond Chocolate Timbale and Orange Chocolate Napoleon
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R – Grand Marnier Soufflé
T – Mango Charlotte with Kiwi Mango Coulis
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“Celebes” Coffee, Tea and Friandise

 

[PrincessCandaceMarie]

Mmmm sounds wonderful! Did you get any of the recipes? I'd love to have them PM'd to me if you did! V&A is amazing!

 

[ufgator]

Thanks for sharing the menu! Was it good and worth the price? How does the menu work? Do you get to choose what you want? You both have different menus so you must get to choose something. What makes the chef's table different? Thanks for any info.

 

[Peter Pirate]

Tell me about the kobe beef, if you don't mind.

 

[BCV23]

Thanks for sharing. Sounds like a wonderful meal.

I'm curious about the Kobe beef too as I've never had it.

 

[Krissalee]

Thanks for sharing the menu - would love to read you reviews, if you have the time to post them.

DH and I had dinner at V&A's (though not at the Chef's table) about 2 years ago. We plan to spend our 7th anniversary there on 10/24/05.

 

[Minniespal]

Thanx for sharing ~ It sounds wonderful.

 

[Uncleromulus]

Yes--how did you like it?????

 

[Timbo]

To answer some of your questions.

It was worth it. That can be very relative statement but the service and attention is wonderful and the food was outstanding. You don't get to choose from a menu. They serve you what is on the menu that night. You are escorted through the kitchen to the Chef's Table. It is a very nice setup of dining room. They sat us next to each other facing the kitchen. The sitting was at 6:00PM and it was cool to watch the chef's begin to serve the customers in the dining room. The staff in the kitchen are pros and are open to any questions you may have and are really interested in your opinion of the food that is being served. The two servers, Victoria and Albert, never rushed us and explained the food and wine being served. In regards to the wine. Albert made sure that we had enough to really enjoy the wine. And boy did I enjoy it!!!

A couple asked about the Kobe Beef. It was my 1st time and it's hard to explain or compare it to anything I had before. The closest I can come to young venison tenderloin. It was my wife's favorite course. Another course that blew me away was the Foie Gras. I never experienced it before and it was outstanding and the wine pairing was a perfect complement.

This was our 1st time at V&A and it was more than just a meal. The atmosphere, the interaction with the staff, the visual presentation and the quality of the food made this one of our best meals ever.

We will go again but I think I would like to go with more people. It is a big table in the kitchen and it would be fun to share this with others.