Victoria & Alberts

Fall Holiday at Disney World

2016

Victoria & Albert's

|≤ <<< Tuesday, November 8, 2016 >>> ≥|
Background

We were greeted warmly by Israel and Sharon, who introduced Sharon's partner for the evening, James. We also chatted with harpist, Elizabeth, who we learned was celebrating 10 years with Victoria and Albert's. With a choice between the 10 course prefix menu and the 7 course menu, with choices, we went with the 7 (185) and the recommended wine pairings (105). It must be noted that the wine pairings are not the standard 4-5 ounce pour as that would leave me incapacitated by the end of the meal. The wine, like the food, is served in tasting portions. Though there is a White Truffle Add-on (45), we elected not to do that and also skipped the First Course Caviar (105-210) as well. We both had the Amuse Bouche, accompanied by Drappier Brut Rose. Then, our choices diverged. For her second course, Lew picked Rohan Duck with Soba Noodle and Poet's Leap Riesling, Columbia Valley 2014. My second course was Octopus "A La Plancha" with Baby Beets and Basilio Izquierda Garnacha Blanca/Viura, Rioja 2011. The third course was the fish course. Lew selected the Pumpernickel Crusted King Salmon with Lemongrass Sabayon and Merry Edwards Sauvignon Blanc, Russian River 2013. My selection was Popcorn Crusted Diver Scallop, Panisse and Blood Orange accompanied by Mas de Daumas Gassac, Lanquedoc 2014. The fourth course, a little heavier, is still tasting portions. Lew's was Green Circle Chicken with Chestnuts and Butternut Squash and Lange "Reserve" Pinot Noir, Willamette Valley 2013 and I chose the Loin of Rabbit with Kalamata Olives and Lemon Gremolata accompanied by Caparzo Brunello di Montalcino, Tuscany 2011. The fifth, main, meat course, offered Australian Kobe-Style Beef, but we didn’t go there. Instead, Lew chose the Kurobuta Pork Tenderloin with Dashi Scented Rice and Cabbage Roll and Turley "Old Vine" Zinfandel, California 2013. It should be noted that each course was described, in detail, and from memory, by Sharon. She also gave a detailed history on each of the wine pairings, again, from memory. She is incredibly knowledgeable and only a surreptitious audio recording would capture the nuances of each vintage. Anyway, my fifth course was a Lamb Loin with Cassis, Rutabaga and House Made Ricotta with Bodegas Alto Moncayo "Veraton" Garnacha, Campo de Borja 2013. We are now winding down as we approach the sixth course. Lew selected cheeses with Rare Wine Co. Historic Series Baltimore Rainwater Madeira while I enjoyed Sweet Potato Ice Cream with Maple Cream and Vietti Moscato D'Asti, Piedmont 2015. For our seventh course, dessert, Lew picked the Grand Marnier Soufflé and I enjoyed the Tanzanian Chocolate Mousse with Orange-scented Milk Chocolate Gelato. To finish, I had a lovely pot of a decaffeinated Roibbos Tea. Lyd was presented, as before, with a single red rose and we took pictures before leaving V&A and another fabulous dining experience, our 5th. We'll return in March with Patsy.