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Disney Vacation
November 4-11, 2014
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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.
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Flying Fish
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Eschewing the busses, we took a cab from Bay Lake Tower to the Boardwalk for our reservation at Flying Fish Café.
As is our habit, we had reserved seats at the high bar, attended by Craig and Lorna.
Stig, the Area Manager visited, and Larry, a new Sous Chef from Yacht/Beach presented us with an amuse bouche.
I had a Maker’s Mark Manhattan (10) and we enjoyed a bottle of Fess Parker Riesling (44).
We started with the Crispy Togaraschi-scented Calamari and Royal Red Shrimp (16) with spiced green papaya, wakame, and vegetable julienne with an Asian inspired dipping sauce.
I chose, as I usually do, the Chef’s Special Thunder Fish (37) of Surf and Surf Brioche, horseradish and herb-crusted Casco Bay Lemon Sole and Jumbo Florida Gulf Coast Shrimp Scampi with Asian greens, Young leeks, Salsify (oyster root), and Chanterelle Mushrooms with a Verjus, Tarragon, and Uni Butter Emulsion.
Lyd picked the Signature Flying Fish Café’s Idaho Potato-wrapped Red Snapper (40) over a rich Leek fondue with a veal glace de Viande and red wine-cassis butter reduction.
With April’s dessert in our minds, we skipped dessert this evening and took another cab back to the hotel.
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