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Victoria & Albert's
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Thursday, March 2, 2017
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At 1830, we headed for Victoria and Albert's.
Upon our arrival, both Stig and Israel were waiting for us.
Sharon is our server with Shaun as her assistant and Elizabeth is on harp.
Sharon reviewed the menu, and brought a pair of glasses so Patsy could read hers.
We all selected the seven course menu (185) and the wine pairings (105).
Drinks came first: Jack Daniels and ginger (9) for me, Jack and water (8.25) for Pat and Dewars and soda (8.25) for Lew.
The Amuse Bouche of seasoned pork came first with Pol Roger Brut Reserve Champagne.
As before, we skipped the first course of caviar.
For course #2, Patsy and Lew selected the Colorado Bison with Black Garlic and Charmoula accompanied by Poet's Leap Riesling, Columbia Valley 2014.
My choice was the Octopus "A La Plancha" with Baby Beets accompanied by a glass of Basilio Izquierdo Garnacha Blanca/ Viura, Rioja 2011.
For the 3rd course, Lew and Patsy both chose the Pumpernickel Crusted Loch Duart Salmon with Lemongrass Sabayon accompanied by Daniel Chotard Blanc, Sancerre 2015.
I elected to pull a selection from the 10 course menu and picked New Zealand Langoustine with Nage Crema accompanied by Maidon Vincent Girardin Puligny-Montrachet Vielles Vignes, Bourgone 2013.
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