Home Disney Vacation November 4-11, 2014 2014

With a goal of enjoying the EPCOT Food and Wine Festival and the Christmas Holiday decorations, Lyd and I are making our first trip to Walt Disney World in November. We'll be at Bay Lake Tower (BLT) at the Contemporary Hotel.

|≤ <<< California Grill >>> ≥| Background

At 1730, we went to the 2nd floor of the Contemporary to the check-in desk for the California Grill. We were whisked to the 15th floor and seated, promptly, at the sushi counter. Rick, a chef, brought us an amuse bouche of veal cheek. We were quick to consume it, so the only picture is of the empty plate. I had a Maker’s Mark Manhattan (10) and Lyd had a Tanqueray Martini (9.25). We ordered a bottle of a Columbia Riesling, but they didn’t have a full bottle, so we ended up with 3 glasses (10@). We both had the Lobster and Squash Bisque (12) with Cinderella Pumpkin, Lemon Crème Fraiche, Lobster Oil and petite parsley. Lyd had the Spanish Seafood Pilaf (47) of Cold Water Lobster Tail, Clams, Gulf Shrimp, Chorizo Picante and Saffron Rice. I had the Yuzu-marinated Sashimi (24) of Yellowfin Tuna, Salmon, Izumidai, Hamachi & Wasabi Oil over Seaweed Salad.

Sushi Drinks Amuse Bouche Plate Lobster Squash Bisque Spanish Seafood Pilaf Sashimi Darlene

Menu Appetizers Sushi Soup Salad Entrees Wines