| Home | Walt Disney World 2015 Spring Vacation |
2015 |
Background
The 1st course: Amuse Bouche is a steamed shrimp with Jacquart Mosaique Brut NV Reims.
The 2nd course of Galilee Osetra Caviar with traditional garnishes (105/.5 oz / 210/oz) was skipped!
The 3rd course: Lyd chose the Poussin with Marble Potatoes and Balsamic Froth, with Poet’s Leap Riesling, Columbia Valley 2013, while I picked the Colorado Bison with Black Radish Slaw and Kumquats with a small glass of Jules Taylor Sauvignon Blanc, Marlborough 2013.
The 4th course: Lyd chose the Alaskan King Salmon and Crab, Asparagus, Sauce Bernaise (with the salmon seared only on the bottom) and Paul Hobbs “Crossbarn” Chardonnay, Sonoma Coast 2013 and I selected the Seared Maine Diver Scallop with Roasted Cauliflower and Fiano dei Avellino de Feudi di San Gregorio, Campania 2011
The 5th course: Lyd chose Quail with cardamom and sunchokes with Highflyer with Centerline Syrah Blend, Napa 2010. I selected the Onion Ash-crusted Berkshire Pork with Sauce Soubise, with Ridge “Three Valleys”, Sonoma County 2012.
Between courses, we were invited into the kitchen to meet the Scott Hunnel, chef de cuisine and his kitchen staff, an immense honor. Lyd babbled and I was silent.
The 6th course: Tom opted for the Roasted Duck with fennel and leeks “A l’Orange” with Lafond Pinot Noir, Santa Rita Hills 2013. Lyd had True Japanese Kobe Beef ($110) with Il Fauno di Arcanum Super Tuscan, Tuscany 2010
The 7th course of cheese featured: Sottocenere Al Tartufo, Point Reyes Toma, Wyngaard Cjevre Affine, and Colston Bassett Stilton with Quinta do Cristo Late Bottled Vintage Porto 2010.
The 8th course, dessert: I had Tanzanian Chocolate Timbale with Orange-scented Milk Chocolate Gelato. Lyd enjoyed a Grand Marnier Souffle.
Finally, Lyd had freshly-brewed decaf coffee and I enjoyed decaf tea.
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