ufgator
DIS Veteran
- Joined
- Aug 20, 2004
- Messages
- 1,894
We just returned from the Portofino Bay hotel in Universal. We couldn't stay at Disney because they didn't take dogs and we went up there to family member's house for Thanksgiving. We only at at Disney once because we wanted to try Universal restaurants while we were there since we go to Disney so much. Comparing Universal and WDW, I think the food is better at Disney but we only ate at a couple of places at Universal. I thought Universal food was expensive for what it was. These are just my opinions though. I'll write some reviews of Universal restaurants in the trip report board for Universal. The only time we at WDW was V&A's. It was our first time and it was myself, DH and my mom.
We arrived at 8:45 pm for our PS at 9:15 pm. We checked in and then waiting in Mizner's lounge. Right before 9:15 pm, the host came to get us to tell us they were ready. We were seated near the harpist against the wall. We each received our menus with our names and the date on them; they are black on the outside and open up to an off white center with a gold border paper; the paper lists the courses. The atmosphere was quiet and intimate. Our servers were Dan and a woman whose name I can't remember; they were both really nice. I thought all the servers were named Victoria or Albert, but they said they stopped doing that last year. Everyone there was nice. She explained the courses and told us that we had to order everything at once. So many choices to make at one time!
Here's our menu for Wed, Nov. 23. No one in our party ordered the wine pairings. They also served 2 choices of bread - a multigrain and a mini baguette.
The White Truffle $35.00
Amuse Bouche
Villiera Tradition Brut, Stellenbosch NV
----------------
Fennel Crusted Ahi Tuna with Maine Lobster Salad and Champagne Vinaigrette
-King Estate Pinot Gris, Oregon 2003
Long Island Smoked Duck with Melted Cabbage Slaw and Grains of Paradise
-Trimbach Gewurztraminer Alsace 2002
Iranian Osetra Caviar with Traditional Garnish $80 1/2 oz. $160 1 oz.
-Ultimat Vodka, Poland
----------------
Carmelized Sea Scallops with Candy Cane Beets, and Swiss Chard
-Martinsancho Verdejo, Rueda 2004
Berkshire Pork Tenderloin and Braised Belly with Smoked Corn
-Kunstler Estate Riesling, Rheingau 2004
Pan Roasted Foie Gras and Apple Tart, Apple Cider Reduction $15
-Royal Tokaji Azsu 5 Puttonyos, Mad Tokaj-Hegyalja 1999
-Royal Tokaji Azsu Essencia, Mad Tokaj-Hegyalja 1993 $70 3 oz glass
----------------
Crispy Black Cod with Vegetable Ratatouille and Ohio Tomatoes
-Lusco Albarino, Rias Baixas 2003
King Salmon with Sweet Dumpling Squash Cream
-Domaine Maillard Pere et Fils Chorey-Les-Beaune Chardonnay, Burgundy 2003
Monterey Abalone with Baby Spinach, Toasted Capers, and Meyer Lemon $25
-Fiano di Avellino dei Feudi di San Gregorio, Campania 2003
----------------
Roulade of Chicken with Truffled Mushroom Duxelle
-Masi Campofiorin Corvina, Veneto 2001
Marcho Farms Veal with Romano and Dragon Tongue Bean Ragout
-Chateau de la Chaize Gamay, Brouilly 2003
Grilled Prime Filet with a Gorgonzola Potato Crouton and Port Wine Jus
-Trefethen Estate Grown Cabernet Sauvignon, Napa 2001
Duet of Australian Kobe Beef and Oxtail Jus $25
-Opus One, Napa 2000 $70 6 oz glass
----------------
Parmeggiano Reggianno, Lancashire and English Stilton Cheesecake
-Ramos Pinto Oporto Tawny, Villa Nova De Gaia
Pistachio Gelato with Micro Garden Mint
-Banfi Rosa Regale Brachetto d'Acqui, Piedmont 2004
----------------
Pyramid of Tanzanian Chocolate Mousse
Orange Scented Mascarpone in a Chocolate Nest
Hawaiian Kona Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
---------------
Celebes Coffee, Tea and Friandise
----------------
Scott Hunnel, Chef de Cuisine
Erich Herbitschek, Pastry Chef
Israel Perez, Maitre d'Hotel
Menu Prix Fixe $100.00 per guest. Wine pairings $55.00 per guest.
I had the following: tuna with lobster salad (DH like the tuna - I don't eat it; lobster was good, sea scallops (there were 2 scallops and in the middle was a stack of beats and julienned vegetables layered), salmon (squash sauce was rich and sweet - yum), chicken (stuffed with mushroom stuff; this had different kinds of mushroom around the chicken; this was a pretty big portion and I couldn't finish), gelato and creme brulee (it had berries on top).
DH had the following: duck, foie gras (he loved it and is still talking about it), salmon, veal (he loved it and he's really picky about meat; the meat fell apart when he cut it once because it was so tender), gelato and grand marnier souffle (he didn't care for this; he tried something different and just didn't like it - but I don't think it was bad; I think he just didn't like it; my mom loved it though).
My mom had all the same stuff as me except the grand marnier souffle (she loved it). She liked everything.
Service was great. All the dishes were presented to everyone at the same time. DH ordered coffee at the end and they brought out this contraption that makes the coffee on your table. I'm not sure how to explain it, but there are 2 bowls stacked on top on each other. The water at the bottom steams and boils up to coffee beans at the top and then everything goes back to the bottom and the coffee is ready. DH thought the dinner was worth it just for that. It was really interesting. At the end, my mom and I were given roses. They even call the valet so your car is ready for you when you walk out of the hotel. We were there over 2 hours.
As far as clothing, I wore a black dress, my mom wore a black dress with a jacket, and DH wore a sport coat with a tie.
I think it was a great experience and we want to go back. The food and service were great. The atmosphere is nice, intimate and quiet. Everyone was really nice. I highly recommend this restaurant and think it is worth the price.
Hope you enjoyed the review.
We arrived at 8:45 pm for our PS at 9:15 pm. We checked in and then waiting in Mizner's lounge. Right before 9:15 pm, the host came to get us to tell us they were ready. We were seated near the harpist against the wall. We each received our menus with our names and the date on them; they are black on the outside and open up to an off white center with a gold border paper; the paper lists the courses. The atmosphere was quiet and intimate. Our servers were Dan and a woman whose name I can't remember; they were both really nice. I thought all the servers were named Victoria or Albert, but they said they stopped doing that last year. Everyone there was nice. She explained the courses and told us that we had to order everything at once. So many choices to make at one time!
Here's our menu for Wed, Nov. 23. No one in our party ordered the wine pairings. They also served 2 choices of bread - a multigrain and a mini baguette.The White Truffle $35.00
Amuse Bouche
Villiera Tradition Brut, Stellenbosch NV
----------------
Fennel Crusted Ahi Tuna with Maine Lobster Salad and Champagne Vinaigrette
-King Estate Pinot Gris, Oregon 2003
Long Island Smoked Duck with Melted Cabbage Slaw and Grains of Paradise
-Trimbach Gewurztraminer Alsace 2002
Iranian Osetra Caviar with Traditional Garnish $80 1/2 oz. $160 1 oz.
-Ultimat Vodka, Poland
----------------
Carmelized Sea Scallops with Candy Cane Beets, and Swiss Chard
-Martinsancho Verdejo, Rueda 2004
Berkshire Pork Tenderloin and Braised Belly with Smoked Corn
-Kunstler Estate Riesling, Rheingau 2004
Pan Roasted Foie Gras and Apple Tart, Apple Cider Reduction $15
-Royal Tokaji Azsu 5 Puttonyos, Mad Tokaj-Hegyalja 1999
-Royal Tokaji Azsu Essencia, Mad Tokaj-Hegyalja 1993 $70 3 oz glass
----------------
Crispy Black Cod with Vegetable Ratatouille and Ohio Tomatoes
-Lusco Albarino, Rias Baixas 2003
King Salmon with Sweet Dumpling Squash Cream
-Domaine Maillard Pere et Fils Chorey-Les-Beaune Chardonnay, Burgundy 2003
Monterey Abalone with Baby Spinach, Toasted Capers, and Meyer Lemon $25
-Fiano di Avellino dei Feudi di San Gregorio, Campania 2003
----------------
Roulade of Chicken with Truffled Mushroom Duxelle
-Masi Campofiorin Corvina, Veneto 2001
Marcho Farms Veal with Romano and Dragon Tongue Bean Ragout
-Chateau de la Chaize Gamay, Brouilly 2003
Grilled Prime Filet with a Gorgonzola Potato Crouton and Port Wine Jus
-Trefethen Estate Grown Cabernet Sauvignon, Napa 2001
Duet of Australian Kobe Beef and Oxtail Jus $25
-Opus One, Napa 2000 $70 6 oz glass
----------------
Parmeggiano Reggianno, Lancashire and English Stilton Cheesecake
-Ramos Pinto Oporto Tawny, Villa Nova De Gaia
Pistachio Gelato with Micro Garden Mint
-Banfi Rosa Regale Brachetto d'Acqui, Piedmont 2004
----------------
Pyramid of Tanzanian Chocolate Mousse
Orange Scented Mascarpone in a Chocolate Nest
Hawaiian Kona Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
---------------
Celebes Coffee, Tea and Friandise
----------------
Scott Hunnel, Chef de Cuisine
Erich Herbitschek, Pastry Chef
Israel Perez, Maitre d'Hotel
Menu Prix Fixe $100.00 per guest. Wine pairings $55.00 per guest.
I had the following: tuna with lobster salad (DH like the tuna - I don't eat it; lobster was good, sea scallops (there were 2 scallops and in the middle was a stack of beats and julienned vegetables layered), salmon (squash sauce was rich and sweet - yum), chicken (stuffed with mushroom stuff; this had different kinds of mushroom around the chicken; this was a pretty big portion and I couldn't finish), gelato and creme brulee (it had berries on top).
DH had the following: duck, foie gras (he loved it and is still talking about it), salmon, veal (he loved it and he's really picky about meat; the meat fell apart when he cut it once because it was so tender), gelato and grand marnier souffle (he didn't care for this; he tried something different and just didn't like it - but I don't think it was bad; I think he just didn't like it; my mom loved it though).
My mom had all the same stuff as me except the grand marnier souffle (she loved it). She liked everything.
Service was great. All the dishes were presented to everyone at the same time. DH ordered coffee at the end and they brought out this contraption that makes the coffee on your table. I'm not sure how to explain it, but there are 2 bowls stacked on top on each other. The water at the bottom steams and boils up to coffee beans at the top and then everything goes back to the bottom and the coffee is ready. DH thought the dinner was worth it just for that.
It was really interesting. At the end, my mom and I were given roses. They even call the valet so your car is ready for you when you walk out of the hotel. We were there over 2 hours.As far as clothing, I wore a black dress, my mom wore a black dress with a jacket, and DH wore a sport coat with a tie.
I think it was a great experience and we want to go back. The food and service were great. The atmosphere is nice, intimate and quiet. Everyone was really nice. I highly recommend this restaurant and think it is worth the price.
Hope you enjoyed the review.
