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| 4/12/2014 |
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Viviana, from Victoria and Alberts greeted us in the lobby. Earlier, we had received a text message from David Russell, our good buddy server that he couldn’t get scheduled for Friday night, so we were pleasantly surprised when he took advantage of a last minute schedule change and there he was! We were fortunate to be seated by the kitchen, as we enjoy, and Axel Martinez, sous chef, visited with us. We were surprised with an Amuse bouche carpacchio from the kitchen. I then started with a Makers Mark Manhattan (9.50) while David uncorked a bottle of La Crema Pinot Grigio (49). Whereas I had a drink, he refused to pour any wine for me until I finished my drink! We split a Lamb Albondiga (15) of a lamb meat ball cooked in curry tomato sauce over herb polenta with crumbled feta. We each moved on the Mushroom Broth (9) of wood-smoked gathered mushrooms with a herbed lardo crustini. We then ordered an entrée that wasn’t on the menu, though David assured us it was available: The Veal shank (54) roasted with chorizo and goat cheese, local micro kale, delta asparagus and Yukon gold croquettes with natural veal reduction. Lyd finished with the Tiramisu (11) with Italian Soretta Mascarpone and Chocolate Sauce and I ended with Lemon-scented cheesecake (9) with a blanket of white chocolate ganache. We added David to our
Pixie Dust List and enjoyed the music of the Grand Floridian Society Orchestra in the lobby on the way back to the monorail. |
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| Carpaccio |
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Lamb
Albondiga |
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Mushroom
Broth |
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Veal
Shank |
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| Tiramisu |
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Lemon
Cheesecake |
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| Axel |
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| Lyd & David |
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