We were supposed to dine at V&A's on Sunday, 9/26, however on Saturday when we were getting ready to lockdown due to Jeanne, we were able to postpone our reservation till Monday. On Monday they were up and running!
We had a 6pm seating. We were seated promptly and our menus were brought over by our Victoria. I eat vegetarian and seafood and we had notified them about this prior. I was given both the regular menu and the vegetarian menue. Our menus were folded in a decorative black cover and were personalized with out names.
The vegetarian menu was as follows:
Amuse Bouche
Carmellini Bean and Nicoise Olive Salad
<i>Iron Horse "Fairy Tale Curvee" Brut, Green Valley 1995</i>
Heirloom Tomato Carpaccio with Tomato Water and Black Lava Hawaiian Sea Salt
<i> Ernest Loosen "Saint M" Riesling, Pfalz 2003</i>
Timbale of Chayote Squash with Salify Cigar and Mustard Spatzle
<i> Vinum "It's Okay" Rose, Napa2003</i>
Vegetable Consomme
Yukon Gold Potato and Elephant Garlic Cream
<i>Chimay Ale Peres Trappistes, Belgium</i>
Porcini Pappardelle Noodles, Brentwood Corn Risotto and Asparagus Timbale
<i> Le Volte, Toscana 2000</i>
Colston Bassett Stilton "Cheesecake" with Fig Compote
<i>Croft Fine Tawny, Porto</i>
Pineapple-Passion Fruit Sorbet with Micro Mint
<i>Fairview LaBeryl Blanc, Paarl Valley 2002</i>
Pyramid of Tanzani Chocolate Mouse
Mango Charlotte wtih Kiwi Mango Coulis
Hawaiian Knoa Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
"Celebes" Coffee, Tean and Friandise
And this was the regular menu:
Amuse Bouche
<i>Iron Horse "Fairy Tale Cuvee" Brut, Green Valley 1995</i>
Fennel Dusted Ahi Tuna with a Serrano Ham and Sherry Vinaigrette
Heirloom Tomato Carpaccio with Tomato Water and Black Lava Hawaiian Sea Salt
<i> Ernest Loosen "Saint M" Riesling, Pfalz 2003</i>
Iranian Golden Osetra Caviar with Traditional Garnish $60.00 1/2 oz., $120.00 1oz.
<i>Hangar One Vodka, CA</i>
Roasted Quail with Mustard Spatzle and Violet Mustard Broth
<i>Bodega Pirineos Moristel, Somontano 2001</i>
Nectarine-Barbeque Lacquered Pork Tenderloin with Holland Pepper Confit
<i>Edmeades Zinfandel, Mendocino 2000</i>
Seared Foie Gras over Gravenstein Apple Tartlet, Cider Reduction $10.00
<i>Sauternes La Fleur D'or, Bordeaux 2001</i>
Barely Seared Ivory King Salmon with Coconut-Curry and Tat Soi
<i>Trimbach Gewurztraminer Alsace 2002</i>
Yukon Gold Potato and Elephant Garlic Cream
<i>Chimay Ale Peres Trappistes, Belgium</i>
Jamison Lamb with Porcini Pappardelle Noodles and Truffle Jus
<i>Le Volte, Toscana 2000</i>
Grilled Prime Filet with Brentwood Corn Risotto and Natural Jus
<i>Chateau Preuillac, Bordeaux 1998</i>
Roasted Petit Poulet wtih Jumbo Lump Crab and Asparagus Timbale
<i>Morgadio Albarino, Rias Baixas 2003</i>
Colston Bassett Stilton "Cheesecake" with Fig Compote
<i>Croft Fine Tawny, Porto</i>
Pineapple-Passion Fruit Sorbet with Micro Mint
<i>Fairview LaBeryl Blanc, Paarl Valley 2002</i>
Pyramid of Tanzani Chocolate Mouse
Mango Charlotte wtih Kiwi Mango Coulis
Hawaiian Knoa Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
"Celebes" Coffee, Tean and Friandise
I decided to go wtih the vegetarian menu, but opted for the other amuse bouche which was lobster!
So we were brought our champagne which was delicious!! Along with some bread, followed by our amuse bouche. It was a very, very tiny piece of lobster with a grapefruit salad. It was so good - I could have eaten and entire plate of that for dinner!
Our next course there seemed to be a bit of a mix up. I was given the vegetarian amuse bouche instead of the Heirloom Tomato which I had ordered. DH wanted to say something, but I resisted. I didn't want to make a big deal, and was a bit confused as to what I was supposed to get since they take the menus away while you are eating. It is also somewhat confusing as our Victoria went over the menu with us, took our order, etc, and our Albert only brought out the food. So I sucked it up and ate that, however I hate olives so it was not that enjoyable. The Ahi Tuna DH ordered was very tastey!!
Our next course was fine. Dh particularly liked his foie gras, and said it was some of the best he's had! Then Victoria came and asked me if I would like the beer that comes with the Potato Cream that I had ordered for the next course. I decided to decline the beer and opted for another glass of champagne, which she gladly brought me. DH was interested in trying the beer, and she brought him a tasting of that in addition to the wine that came with his Seared Salmon. Both of these were excellent and we shared both!!
I was concerned about my main course as it was listed as "noodles" and I try to watch how much pasta I eat. There was no need to fear, as it was probably less that 1/4 cup cooked pasta. It was delicious along with the risotto. There were three separate sections on the place, with the thrid being the asparagus. This was a very enjoyable course and was my favorite so far. Dh, and big steak fan, thoroughly enjoyed his filet. His wine had a very smokey smell and taste to it.
Being big cheese fans, we both choose the Stilton Cheesecake, which was great, particularly since we've really been getting into blue cheese over the past few months. The cheese was AMAZING!!! The best thing I tasted all night! We scarfed it up, and DH asked Victoria if we could possibly have another piece, and she gladly brough out two more chunks of the cheese for us. For this course, I again opted out of the wine pairing, knowing that between both DH and I, it would be difficult for us to finish two glasses of port! The port was very strong. I happily enjoyed another glass of champagne.
For dessert, I had the Chocolate Souffle, which was very good, but then I tasted DH's Vanilla Bean Creme Brulee which was fantastic! We couldn't get over how perfect it was - so creamy with a nice crispy finish! I think that put us both on a creme brulee kick! We had both ordered cappucino's but they did not come out until after we had finished dessert. They were both very strong. They were accompanied by some cookies. And then once we payed our bill and were ready to leave, Victoria brought out a long-stemmed red rose for me.
Here are a few overall notes:
The setting is very romantic and the service is good. Even if one hasn't dined formally before, they seem to have the ability to set people at ease. Our Victoria seemed very motherly and nurturing. A little while before our reservation, we had seen a wedding in the GF, and saw them do a cake cutting ceremony on a balcony on the second floor. They were actually dininy in a private room while we were there. They had about 20 people there for a sit down dinner!
Also, DH and I were <i>extremely</i> surprised to see a child dining at V&A while we were there. A young girl about 4 or 5 was dining with her parents. I want to first give both the girl herself, and the parents credit as we did not hear a peep from her the entire time! We were, however, shocked to see a child at a place like V&A. She was <u>very well</u> behaved, and it appeared as though they created her own special menu for her that included a crown with dessert. I felt that her parents could have at least put her in a party dress though.
The harpist was playing when we got there, and took several breaks during out meal. She played mostly Disney songs and sounded beautiful. DH asked her to play our first dance song from our wedding (I LOVE when he does that!!), and she did. It was so romantic.
We overall had a great experience. We would rank V&A in our top 7 or so restaurants of all time. We have dined at a restaurant with the same AAA ranking and found that a bit more to our liking (The White Barn Inn if anyone is ever traveling to Kennebunkport, Maine!!). One thing that I would change is going for the 9pm seating. We booked at 6pm, hoping to get out for Wishes, but the timing didn't work out for us. Plus, it felt strange going to a formal meal when it was still light outside. Also, perhaps if we go again sometime in the future, we'll save up to try the chef's table so we can have a little more of a personal meal. I have heard that Chef Scott Hunnel goes around and greats diners towards the end of the meals, but we did not see him at all.
Considering that they had two days off from Jeanne, we were greatly surprised to see them up and running when we were there, and that they had such tastey food! It is a great experience!!
Please let me know if you have any questions!
katie
We had a 6pm seating. We were seated promptly and our menus were brought over by our Victoria. I eat vegetarian and seafood and we had notified them about this prior. I was given both the regular menu and the vegetarian menue. Our menus were folded in a decorative black cover and were personalized with out names.
The vegetarian menu was as follows:
Amuse Bouche
Carmellini Bean and Nicoise Olive Salad
<i>Iron Horse "Fairy Tale Curvee" Brut, Green Valley 1995</i>
Heirloom Tomato Carpaccio with Tomato Water and Black Lava Hawaiian Sea Salt
<i> Ernest Loosen "Saint M" Riesling, Pfalz 2003</i>
Timbale of Chayote Squash with Salify Cigar and Mustard Spatzle
<i> Vinum "It's Okay" Rose, Napa2003</i>
Vegetable Consomme
Yukon Gold Potato and Elephant Garlic Cream
<i>Chimay Ale Peres Trappistes, Belgium</i>
Porcini Pappardelle Noodles, Brentwood Corn Risotto and Asparagus Timbale
<i> Le Volte, Toscana 2000</i>
Colston Bassett Stilton "Cheesecake" with Fig Compote
<i>Croft Fine Tawny, Porto</i>
Pineapple-Passion Fruit Sorbet with Micro Mint
<i>Fairview LaBeryl Blanc, Paarl Valley 2002</i>
Pyramid of Tanzani Chocolate Mouse
Mango Charlotte wtih Kiwi Mango Coulis
Hawaiian Knoa Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
"Celebes" Coffee, Tean and Friandise
And this was the regular menu:
Amuse Bouche
<i>Iron Horse "Fairy Tale Cuvee" Brut, Green Valley 1995</i>
Fennel Dusted Ahi Tuna with a Serrano Ham and Sherry Vinaigrette
Heirloom Tomato Carpaccio with Tomato Water and Black Lava Hawaiian Sea Salt
<i> Ernest Loosen "Saint M" Riesling, Pfalz 2003</i>
Iranian Golden Osetra Caviar with Traditional Garnish $60.00 1/2 oz., $120.00 1oz.
<i>Hangar One Vodka, CA</i>
Roasted Quail with Mustard Spatzle and Violet Mustard Broth
<i>Bodega Pirineos Moristel, Somontano 2001</i>
Nectarine-Barbeque Lacquered Pork Tenderloin with Holland Pepper Confit
<i>Edmeades Zinfandel, Mendocino 2000</i>
Seared Foie Gras over Gravenstein Apple Tartlet, Cider Reduction $10.00
<i>Sauternes La Fleur D'or, Bordeaux 2001</i>
Barely Seared Ivory King Salmon with Coconut-Curry and Tat Soi
<i>Trimbach Gewurztraminer Alsace 2002</i>
Yukon Gold Potato and Elephant Garlic Cream
<i>Chimay Ale Peres Trappistes, Belgium</i>
Jamison Lamb with Porcini Pappardelle Noodles and Truffle Jus
<i>Le Volte, Toscana 2000</i>
Grilled Prime Filet with Brentwood Corn Risotto and Natural Jus
<i>Chateau Preuillac, Bordeaux 1998</i>
Roasted Petit Poulet wtih Jumbo Lump Crab and Asparagus Timbale
<i>Morgadio Albarino, Rias Baixas 2003</i>
Colston Bassett Stilton "Cheesecake" with Fig Compote
<i>Croft Fine Tawny, Porto</i>
Pineapple-Passion Fruit Sorbet with Micro Mint
<i>Fairview LaBeryl Blanc, Paarl Valley 2002</i>
Pyramid of Tanzani Chocolate Mouse
Mango Charlotte wtih Kiwi Mango Coulis
Hawaiian Knoa Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
"Celebes" Coffee, Tean and Friandise
I decided to go wtih the vegetarian menu, but opted for the other amuse bouche which was lobster!
So we were brought our champagne which was delicious!! Along with some bread, followed by our amuse bouche. It was a very, very tiny piece of lobster with a grapefruit salad. It was so good - I could have eaten and entire plate of that for dinner!
Our next course there seemed to be a bit of a mix up. I was given the vegetarian amuse bouche instead of the Heirloom Tomato which I had ordered. DH wanted to say something, but I resisted. I didn't want to make a big deal, and was a bit confused as to what I was supposed to get since they take the menus away while you are eating. It is also somewhat confusing as our Victoria went over the menu with us, took our order, etc, and our Albert only brought out the food. So I sucked it up and ate that, however I hate olives so it was not that enjoyable. The Ahi Tuna DH ordered was very tastey!!
Our next course was fine. Dh particularly liked his foie gras, and said it was some of the best he's had! Then Victoria came and asked me if I would like the beer that comes with the Potato Cream that I had ordered for the next course. I decided to decline the beer and opted for another glass of champagne, which she gladly brought me. DH was interested in trying the beer, and she brought him a tasting of that in addition to the wine that came with his Seared Salmon. Both of these were excellent and we shared both!!
I was concerned about my main course as it was listed as "noodles" and I try to watch how much pasta I eat. There was no need to fear, as it was probably less that 1/4 cup cooked pasta. It was delicious along with the risotto. There were three separate sections on the place, with the thrid being the asparagus. This was a very enjoyable course and was my favorite so far. Dh, and big steak fan, thoroughly enjoyed his filet. His wine had a very smokey smell and taste to it.
Being big cheese fans, we both choose the Stilton Cheesecake, which was great, particularly since we've really been getting into blue cheese over the past few months. The cheese was AMAZING!!! The best thing I tasted all night! We scarfed it up, and DH asked Victoria if we could possibly have another piece, and she gladly brough out two more chunks of the cheese for us. For this course, I again opted out of the wine pairing, knowing that between both DH and I, it would be difficult for us to finish two glasses of port! The port was very strong. I happily enjoyed another glass of champagne.
For dessert, I had the Chocolate Souffle, which was very good, but then I tasted DH's Vanilla Bean Creme Brulee which was fantastic! We couldn't get over how perfect it was - so creamy with a nice crispy finish! I think that put us both on a creme brulee kick! We had both ordered cappucino's but they did not come out until after we had finished dessert. They were both very strong. They were accompanied by some cookies. And then once we payed our bill and were ready to leave, Victoria brought out a long-stemmed red rose for me.
Here are a few overall notes:
The setting is very romantic and the service is good. Even if one hasn't dined formally before, they seem to have the ability to set people at ease. Our Victoria seemed very motherly and nurturing. A little while before our reservation, we had seen a wedding in the GF, and saw them do a cake cutting ceremony on a balcony on the second floor. They were actually dininy in a private room while we were there. They had about 20 people there for a sit down dinner!
Also, DH and I were <i>extremely</i> surprised to see a child dining at V&A while we were there. A young girl about 4 or 5 was dining with her parents. I want to first give both the girl herself, and the parents credit as we did not hear a peep from her the entire time! We were, however, shocked to see a child at a place like V&A. She was <u>very well</u> behaved, and it appeared as though they created her own special menu for her that included a crown with dessert. I felt that her parents could have at least put her in a party dress though.
The harpist was playing when we got there, and took several breaks during out meal. She played mostly Disney songs and sounded beautiful. DH asked her to play our first dance song from our wedding (I LOVE when he does that!!), and she did. It was so romantic.
We overall had a great experience. We would rank V&A in our top 7 or so restaurants of all time. We have dined at a restaurant with the same AAA ranking and found that a bit more to our liking (The White Barn Inn if anyone is ever traveling to Kennebunkport, Maine!!). One thing that I would change is going for the 9pm seating. We booked at 6pm, hoping to get out for Wishes, but the timing didn't work out for us. Plus, it felt strange going to a formal meal when it was still light outside. Also, perhaps if we go again sometime in the future, we'll save up to try the chef's table so we can have a little more of a personal meal. I have heard that Chef Scott Hunnel goes around and greats diners towards the end of the meals, but we did not see him at all.
Considering that they had two days off from Jeanne, we were greatly surprised to see them up and running when we were there, and that they had such tastey food! It is a great experience!!
Please let me know if you have any questions!
katie
