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COMMISSIONER'S ACADEMIC CHALLENGE at WALT DISNEY WORLD
April 18, 2012 |
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Tom officiated at the 27th Commissioner's Academic Challenge at the Contemporary Hotel at Walt Disney World. We stayed at Bay Lake Tower.
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Narcoossee's
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Tom was our server and we were visited by Brian Ruppe, and Lori, our server from previous visits.
We started with drinks. Lyd had a martini (7.50) and I enjoyed a good Maker’s Mark Manhattan (9.25).
We moved on to the artisanal cheeses (16).
We each had the Butter-poached cold water lobster tail and grilled filet mignon (68) with Boniato mashed potatoes, Zuckerman Farm’s California Delta asparagus and herb salsa verde.
With this, we split a bottle of Fair Valley Pinotage, Citrusdale, SA ’10 (39).
We finished by sharing the Baked Chocolate Mouse (10) served warm and chocolaty with bourbon-caramel sauce and whipped cream and the Tres Leche Cake (9) of tender sponge cake soaked in three milks and run with toasted meringue, chocolate and wild blackberry sauce.
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![Tom](Images/18/20120418-Tom_small.jpg) |
Tom |
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![Brian](Images/18/20120418-Brian_small.jpg) |
Brian |
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![Lori](Images/18/20120418-Lori_small.jpg) |
Lori |
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![](Images/18/20120418-CheeseMenu_small.jpg) |
![](Images/18/20120418-Cheese_small.jpg) |
Artisanal Cheeses |
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![Lobster_Filet](Images/18/20120418-Lobster_Filet_small.jpg) |
Lobster & Filet |
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![](Images/18/20120418-Wine_small.jpg) |
Wine |
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![TresLecheCake](Images/18/20120418-TresLecheCake_small.jpg) |
Tres Leche Cake |
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![](Images/18/20120418-ChocMousse_small.jpg) |
Chocolate Mousse |
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