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Narcoossee's
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Friday, June 16, 2017
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We left a little after 6 for the monorail back to the Grand Floridian and the walk out to Narcoossee's.
With some monorail congestion, we sat in the Polynesian station for some 15 minutes, making it a wise move to leave for dinner when we did.
We were promptly seated and Tom was our server.
I started with a Maker's Mark Manhattan (11) and Lew enjoyed a Tanqueray Martini (10.25).
Lew moved on to the Slow-Poached and Chilled Shrimp (16) with citrus remoulade, Frisee Salad and pickled shallots, and I enjoyed the Cider Braised Mussels and Cream (17) of Prince Edward Island Mussels braised in Hard Cider with leeks and aromatics, finished with cream.
Lew chose the Steamed Main Lobster (72), split and laid out for easy consumption and I picked the enhancement of Bering Sea Split King Crab Legs (24) of 1/2 pound, steamed, with drawn butter.
Having saved room for dessert, Lew chose the Lemon Custard (11) with Blood Orange Sorbet and a Raspberry-Mandarin Foam, along with a decaf Narcoossee's Nutcracker (11.25) of Kahlua, Bailey's Irish Ceam, Frangelico, Skyy Vodka and Whipped Cream.
I picked the Narcoossee's Candy Bar (11) of Dark Chocolate-Mocha Bar with House-made Guanaja Chocolate Gelato and a decaf Nutty Irishman (11.25) of Bailey's Irish Cream, Frangelico and whipped cream.
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| Drinks |
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| Shrimp |
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| Mussels |
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| Lobster |
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| King_Crab |
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| Nutcracker |
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Lemon
Custard |
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Dark Chocolate
Mocha Bar |
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