Uncleromulus
Plain grey will be fine
- Joined
- Jan 28, 2001
- Messages
- 15,529
I guess I'm beginning to sound like a broken record, but our 21'st meal at V&A was just as good an experience as the previous 20. Believe me, if there was any slip in food or service at V&A I'd be the first to report it. I hold this restaurant to a very high standard-that's a lot of $$$ for dinner, and the meal should be flawless.
OK OK. So in the past there was ONE slip. A few meals back Mrs. U was "short poured" a wine by a "training Victoria". But that's it. Honest!!
This time our reservations were for 6:00 and as usual, we were greeted and seated promptly. And again as usual, we had Pete as our Albert. He was celebrating his 15th year at V&A, and has been there since opening day. Our Victoria was a pleasant suprise--Nancy, who we always liked a lot, but who for the last few years hadn't been working Monday nites. It was nice to have her back.
A word on dress-Mrs U was in a lightweight pants suit while I had on a blue sportcoat, tan slacks, and a Pooh tie. For the first time I saw a fellow come in to V&A w/o a coat--had on a pink banlon shirt and dark brown slacks. No problem-he was outfitted with one of V&A's blue sportcoats and came right on in. Didn't look especially "nice", but he did meet the dress code--.
For our meal both Mrs. U and I went with the wine pairings and after the complimentary Chef's appetizer of a small scallop, we had our glass of Iron Horse fairytail Champagne.
Then on to the meal!! What I'll do is list what was on the menu and by way of an * for me and a ** for Mrs U I'll indicate what we each had:
Cold Appetizer:
**Seared Tuna and tartar with Jimca and Pickled papaya, paired with Rueda Palacio de Menade Verejo, Spain 2001
*Roasted Duck and Sausage with Pistachio Salad, paired with King estates reserve Pinot gris, Oregon 2001
WARM appetizer:
**Skate Wing with Artichokes, preserved Lemon and capers, paired with Klein Constantia Sauvignon Blanc South Africa, 2000
* Braised Kobe Short Ribs with Roasted Mushrooms, paired with Yecla Bodegas Castano "Hecula" Spain, 2001
NOTE: caviar and Fois Gras were also offered as appetizers, at extra cost
Soup:
* and **-Poussin consommee
Also offered was Potato leek Cream
Entree:
** Prime Filet w/ sweet onion puree and Burgundy reduction, paired with Liparta 'Enlace" Cabernet Sauvignon, napa 2000
* Herb Crusted Colorado lamb, Gnocchi and Roasted garlic Jus, paired with Chianti Classico Villa Caffagio, Tuscany 2000
Also on the menu--Wild King salmon over Tomato Risotto Brandywine Tomato and Fennel marmalade, and Guinea Fowl with Asparagus, morels Truffle Foam.
Next came a choice of Colston Basset Stilton, or Sorbet terrrine. We both had the Stilton which came with a small glass of Port--Mavrodapline of Patras Boutari, Greece. First time we'd had a Greek Port and it was very very tasty. Reminded me a bit of Grahm's Six Grape. And here's a side note on that Stilton Cheese. Used to be they would bring the cheese wheel (covered in cloth) tableside and slice it right on the spot. For some years now, they haven't done that. I asked Pete why the change, and he replied that there was too much variation in portion sizes when sliced at the table. Some Victoria's were quite generous, while other's were less so. To keep things perfectly even, they went to having it all done in the kitchen.
Anyway, for dessert Mrs. U had her usual Hawaiian Kona Chocolate Souffle while I had my usual Grand Mariner Souffle. The dessert wine was the same--Sauternes La Fleur D'Or Bourdeaux, 1995. Other dessert offerings were Vanilla bean Creme Brulee, Tropical Fruit Mousse in a chocoate Purse, Pyramid of Chocolate Mousse w/ strawberries, and Carmalized Bananna Gateau.
Another side note on the desserts--these are the exact same desserts as were offered on the menu our last 9 trips to V&A. I wonder if some changes may be in order?? Of course we go often enough to notice--. Seems to me tho that if the menu changes daily, at least some of the desserts might be included as well. Just a thought.
Anyway-2 and 1/2 hours after we entered we were having coffee (prepared in that "gravity pot" on the table) and thinking of what a fine evening we just had. V&A is really a sum of all it's parts--6 courses of great food, perfect portion size, creative presentation, fine service, pleasant (actually, elegant) surroundings, a harpist playing while you dine, and of course the menu with your name on it and a souvenier rose for the ladies. And valet parking is free with a valadation stamp from V&A!!
Guess we'll be going back in September--
Note: I'm not especially fond of wine--that's Mrs U's department. But I'm sorry to say that V&A offers little in the way of beer, getting what they have from the bars at Citrico's or Mizners Lounge. But you CAN get beer if that's what you want. Or any sort of mixed drink as well. Or even just coke or iced tea. Didn't want anyone to think that you must order wine at V&A--not the case at all.
OK OK. So in the past there was ONE slip. A few meals back Mrs. U was "short poured" a wine by a "training Victoria". But that's it. Honest!!
This time our reservations were for 6:00 and as usual, we were greeted and seated promptly. And again as usual, we had Pete as our Albert. He was celebrating his 15th year at V&A, and has been there since opening day. Our Victoria was a pleasant suprise--Nancy, who we always liked a lot, but who for the last few years hadn't been working Monday nites. It was nice to have her back.
A word on dress-Mrs U was in a lightweight pants suit while I had on a blue sportcoat, tan slacks, and a Pooh tie. For the first time I saw a fellow come in to V&A w/o a coat--had on a pink banlon shirt and dark brown slacks. No problem-he was outfitted with one of V&A's blue sportcoats and came right on in. Didn't look especially "nice", but he did meet the dress code--.
For our meal both Mrs. U and I went with the wine pairings and after the complimentary Chef's appetizer of a small scallop, we had our glass of Iron Horse fairytail Champagne.
Then on to the meal!! What I'll do is list what was on the menu and by way of an * for me and a ** for Mrs U I'll indicate what we each had:
Cold Appetizer:
**Seared Tuna and tartar with Jimca and Pickled papaya, paired with Rueda Palacio de Menade Verejo, Spain 2001
*Roasted Duck and Sausage with Pistachio Salad, paired with King estates reserve Pinot gris, Oregon 2001
WARM appetizer:
**Skate Wing with Artichokes, preserved Lemon and capers, paired with Klein Constantia Sauvignon Blanc South Africa, 2000
* Braised Kobe Short Ribs with Roasted Mushrooms, paired with Yecla Bodegas Castano "Hecula" Spain, 2001
NOTE: caviar and Fois Gras were also offered as appetizers, at extra cost
Soup:
* and **-Poussin consommee
Also offered was Potato leek Cream
Entree:
** Prime Filet w/ sweet onion puree and Burgundy reduction, paired with Liparta 'Enlace" Cabernet Sauvignon, napa 2000
* Herb Crusted Colorado lamb, Gnocchi and Roasted garlic Jus, paired with Chianti Classico Villa Caffagio, Tuscany 2000
Also on the menu--Wild King salmon over Tomato Risotto Brandywine Tomato and Fennel marmalade, and Guinea Fowl with Asparagus, morels Truffle Foam.
Next came a choice of Colston Basset Stilton, or Sorbet terrrine. We both had the Stilton which came with a small glass of Port--Mavrodapline of Patras Boutari, Greece. First time we'd had a Greek Port and it was very very tasty. Reminded me a bit of Grahm's Six Grape. And here's a side note on that Stilton Cheese. Used to be they would bring the cheese wheel (covered in cloth) tableside and slice it right on the spot. For some years now, they haven't done that. I asked Pete why the change, and he replied that there was too much variation in portion sizes when sliced at the table. Some Victoria's were quite generous, while other's were less so. To keep things perfectly even, they went to having it all done in the kitchen.
Anyway, for dessert Mrs. U had her usual Hawaiian Kona Chocolate Souffle while I had my usual Grand Mariner Souffle. The dessert wine was the same--Sauternes La Fleur D'Or Bourdeaux, 1995. Other dessert offerings were Vanilla bean Creme Brulee, Tropical Fruit Mousse in a chocoate Purse, Pyramid of Chocolate Mousse w/ strawberries, and Carmalized Bananna Gateau.
Another side note on the desserts--these are the exact same desserts as were offered on the menu our last 9 trips to V&A. I wonder if some changes may be in order?? Of course we go often enough to notice--. Seems to me tho that if the menu changes daily, at least some of the desserts might be included as well. Just a thought.
Anyway-2 and 1/2 hours after we entered we were having coffee (prepared in that "gravity pot" on the table) and thinking of what a fine evening we just had. V&A is really a sum of all it's parts--6 courses of great food, perfect portion size, creative presentation, fine service, pleasant (actually, elegant) surroundings, a harpist playing while you dine, and of course the menu with your name on it and a souvenier rose for the ladies. And valet parking is free with a valadation stamp from V&A!!
Guess we'll be going back in September--
Note: I'm not especially fond of wine--that's Mrs U's department. But I'm sorry to say that V&A offers little in the way of beer, getting what they have from the bars at Citrico's or Mizners Lounge. But you CAN get beer if that's what you want. Or any sort of mixed drink as well. Or even just coke or iced tea. Didn't want anyone to think that you must order wine at V&A--not the case at all.
After reading your review we have decided to go to V&A for Dec 25th dinner. We both very much enjoy trying various sorts of 'fancy' foods and the elegant atmosphere would be our perfect Christmas dinner choice.
).
