Uncleromulus
Plain grey will be fine
- Joined
- Jan 28, 2001
- Messages
- 15,529
First the changes. Don't know if any recent threads reported this, but if so, just skip on to the review!! Price is now $100 per person, wine pairings at $55.00. Instead of the soup course they used to have, there is now a "fish course". And instead of 4 entrees, there were only 3. And for each course, there is now an "extra" course that can be had for an additional charge. To be a little more clear--cold appetizers were tuna and duck--with caviar available at additional $$. Hot appetizers were quail and crab--with fois gras at additional $$. Fish course was Sable fish and gulf shrimp--with abalone at additional $$$. Main course was chicken, veal, or filet--with Kobe beef and oxtail at additional $$ And several of those additional $$$ items had their own special wine, at an additional $$ above the wine pairings.
Thought I'd mention all this first, rather than try to incorporate it into the review and confuse myself and everyone else---
On to dinner!!
That night it was me, Mrs. U and her sister Terry, whom we were taking to V&A to celebrate her birthday. It was her first ever meal at V&A (but our 22'nd!!)and we were trusting she would have a great time. Our reservations were for 6:15 and when we arrived at 6:10 we were greeted by Maitre D' Hotel Israel Perez and immediately led to our table. Since I had requested Nancy as our server, we were seated in the side room, rather than the main area. We got off to a fine start with the traditional Amuse Bouche and a glass of champagne. Then our cold appetizer course--all 3 of us got the Long Island Smoked Duck, with melted cabbage, fuji apples, and grains of paradise. This was paired with Trimbach Gewurztraminer, Alscace, 2002.
Next the "warm" appetizer. Among the 3 of us we managed to try both--Pedro Ximenez lacquered Quail with Figs and Cipollini Onion, and also the Tempura of Dungeness and jumbo lump crab stuffed squash blossom with grain mustard. The quail was paired with Masi Campofiorin Corvina Veneto 2001, and the crab with Chateau de Sancerre Sauvignon Blanc, 2003.
Next up was the new "fish" course. (These portions are appetizer sized and shouldn't be mistaken for an extra entree). Again we tried both offerings--Serrano ham wrapped Gulf of Mexico Shrimp and Alaskan Sable fish with corn and asparagus. The shrimp paired well with Fiano di Avellino dei Feudi di San Gregorio, Campania 2003, while the sable fish went with Domaine Maillard Pere et Fils Chorey-Les Beaune Chardonnay, Burgandy, 2003.
Entrees next--two Grilled Prime Filet with a gorgonzola potato crouton and port wine jus (Mrs, U and her sister) and one Marcho Farms veal with romano and dragon tongue bean ragout (me). The filets were served with Trefethen Estate grown cabernet Sauvignon , Napa , 2001. The veal paired nicely with Charles Joguet Chinon Cabernet franc, Loire, 2003.
Following the entrees came the "palate cleanser" --either cheese, or sorbet. We all opted for the cheese, which this evening was 2 year aged Gouda, English Stilton Cheesecake, and Colson-Basett Stilton. This was paired with Gary Farrell Maple Vinyard-Tina's Block Zinfandel, Dry Creek Valley, 2001. Good--but not the Port that I always liked with the cheese course. Hope it was just a temporary change--?
Finally-dessert. A new one to report on the menu!! Orange -scented Mascarpone in a Chocolate "nest". But with those souffles, who would order anything else?? The Hawaiian Kona Chocolate Souffle and the Grand Mariner Souffle were our choices and as always, excellent. Coffee from the what I like to call "gravity" coffee maker, and an end to yet another fine meal at V&A. Our meal lasted just shy of 2 and 1/2 hours. Nancy was--as always--an attentive and informative server, and Israel, when not at the podium, was often out and about visiting tables (including ours several times) checking on things.
Did Terry like it?. OH yes!! Enough to want to return on her own next trip to WDW!
Thought I'd mention all this first, rather than try to incorporate it into the review and confuse myself and everyone else---
On to dinner!!
That night it was me, Mrs. U and her sister Terry, whom we were taking to V&A to celebrate her birthday. It was her first ever meal at V&A (but our 22'nd!!)and we were trusting she would have a great time. Our reservations were for 6:15 and when we arrived at 6:10 we were greeted by Maitre D' Hotel Israel Perez and immediately led to our table. Since I had requested Nancy as our server, we were seated in the side room, rather than the main area. We got off to a fine start with the traditional Amuse Bouche and a glass of champagne. Then our cold appetizer course--all 3 of us got the Long Island Smoked Duck, with melted cabbage, fuji apples, and grains of paradise. This was paired with Trimbach Gewurztraminer, Alscace, 2002.
Next the "warm" appetizer. Among the 3 of us we managed to try both--Pedro Ximenez lacquered Quail with Figs and Cipollini Onion, and also the Tempura of Dungeness and jumbo lump crab stuffed squash blossom with grain mustard. The quail was paired with Masi Campofiorin Corvina Veneto 2001, and the crab with Chateau de Sancerre Sauvignon Blanc, 2003.
Next up was the new "fish" course. (These portions are appetizer sized and shouldn't be mistaken for an extra entree). Again we tried both offerings--Serrano ham wrapped Gulf of Mexico Shrimp and Alaskan Sable fish with corn and asparagus. The shrimp paired well with Fiano di Avellino dei Feudi di San Gregorio, Campania 2003, while the sable fish went with Domaine Maillard Pere et Fils Chorey-Les Beaune Chardonnay, Burgandy, 2003.
Entrees next--two Grilled Prime Filet with a gorgonzola potato crouton and port wine jus (Mrs, U and her sister) and one Marcho Farms veal with romano and dragon tongue bean ragout (me). The filets were served with Trefethen Estate grown cabernet Sauvignon , Napa , 2001. The veal paired nicely with Charles Joguet Chinon Cabernet franc, Loire, 2003.
Following the entrees came the "palate cleanser" --either cheese, or sorbet. We all opted for the cheese, which this evening was 2 year aged Gouda, English Stilton Cheesecake, and Colson-Basett Stilton. This was paired with Gary Farrell Maple Vinyard-Tina's Block Zinfandel, Dry Creek Valley, 2001. Good--but not the Port that I always liked with the cheese course. Hope it was just a temporary change--?
Finally-dessert. A new one to report on the menu!! Orange -scented Mascarpone in a Chocolate "nest". But with those souffles, who would order anything else?? The Hawaiian Kona Chocolate Souffle and the Grand Mariner Souffle were our choices and as always, excellent. Coffee from the what I like to call "gravity" coffee maker, and an end to yet another fine meal at V&A. Our meal lasted just shy of 2 and 1/2 hours. Nancy was--as always--an attentive and informative server, and Israel, when not at the podium, was often out and about visiting tables (including ours several times) checking on things.
Did Terry like it?. OH yes!! Enough to want to return on her own next trip to WDW!
...and my BF will be happy to see the squash blossom was available for you, odds are it will be on our menu as well.
