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Spring Holiday at Disney World |
2016 |
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| Dinner at The California Grill |
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Sunday, March 6, 2016
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At 0650, we presented ourselves at the 2nd floor podium and were whisked up to the 15th floor and the California Grill.
We were quickly seated at the sushi counter and warmly greeted by Ochi, who, moments later presented us with a lovely amuse bouche.
From our server, Taz, I ordered a Maker's Mark Manhattan (10.50@) and Lyd had a martini (7.75).
Lyd ordered the California Combination Roll (24) of Jumbo Lump Crab, Avocado, Cucumber, and Shrimp Tempura.
Before that came, Sushi Chef Johnny presented us with his amuse bouche of Tuna Teriyaki Nigiri.
We both ordered the Crispy Rock Shrimp Salad (18) of Spicy baby greens, Subarashii pears, soy reduction and wasabi cream.
With two amuse bouches, that filled us up.
I decided to order dessert and Lyd did not.
So, I ordered Key Lime Cheesecake (13) with shortbread crust, passion fruit puree, blueberry jam swirls and lime zest.
When it came, it was accompanied by, unordered, Butter Scotch Crème Brulee of Rich Butterscotch Custard, Caramelized Torbinado Sugar and Fresh Berries.
We said our goodbyes and went back to the room in time to enjoy wishes, with audio on the room TV-105.
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Amuse Bouche
Ochi |
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Crab Shrimp
Combo |
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Rock Shrimp
Salad |
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| Creme Brulee |
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Key Lime
Cheesecake |
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Chocolate
Congrats |
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