Home Walt Disney World 2015 Spring Vacation 2015

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After we checked in at the podium, Viviana came out of Victoria and Albert’s and we visited, briefly. We’ll be there Friday night. We were seated at a nice table by the window. Ann was our server as David was not working that night. I ordered a Maker’s Mark Manhattan (10) and we also ordered a bottle of Selbach Riesling (49) from the extensive wine list. First to come out was a nice amuse bouche of braised pork-belly. Lyd selected a first course of Lamb Albondiga of a Soft Lamb meatball slow braised in aromatic curry-tomato sauce and creamy herb polenta with sharp crumbled feta (16). For my first course, I chose the Spicy Pan-Seared Calamari of Poma Rosa Tomato Emulsion, capers, and Kalamata olives (15). Most calamari is served breaded and fried. This was a pleasant change. For my second course, I picked the Local Strawberry and Blood Orange Salad (15) with baby red romaine and Frisee with strawberry vinaigrette, fennel pollen-dusted Ciabatta Crouton, goat cheese crumble, spiced candied walnuts and Riesling syrup. Lyd’s main course was the Crispy Pan-Fried Veal Chop Elephante (46) with butter mashed boniato, baby rainbow carrots, roasted Cipollini onions, citrus butter and Madeira sauce. Finally, my entrée was Red Wine-braised Beef Short Ribs (46) with melted leek and parsnip puree, wilted spinach and hand-harvested mushrooms with natural jus. It was an excellent meal. We had no room for dessert and departed at 2046 to return to the room.

Amuse Bouche Lamb Albondiga Calamari Blood Orange Salad Veal Chop Elefante Beef Short Ribs