| |||
| Victoria and Albert's | |||
| |≤ <<< Friday, November 10, 2017 >>> ≥| | |||
| James and Danny were our servers for the evening. This being our 7th visit, we didn’t start with cocktails, knowing what was coming. We both elected the 7-course menu (185) with the suggested wine pairings (105) and then enjoyed a nice visit from Elizabeth, the harpist. First to come out was a glass of Drappier Champagne Carte D'Or Brut to go with the amuse bouche of Roasted shrimp. The 2nd course was Seared Duck Breast with Farro and Asian Pears, which was paired with Tablas Creek Vineyard Côtes de Tablas Blanc 2015. The 3rd course was Hokkaido Scallop with Baby Artichokes and Parmesan Foam paired with Baumard Savennières Clos du Papillon 2010. The 4th was Green Circle Chicken with Black Winter Truffles and Celery Root, paired with Hartford Court Land's Edge Vineyard Pinot Noir 2014. The 5th course was Lamb Loin with Barley Porridge and Quince, paired with Domaine du Cayron Gigondas 2014. Reaching our endurance levels, we asked that the cheese course be boxed, but did enjoy the glasses of Taylor's 10 Year Old Tawny Port. Finally, Lew finished with the Grand Marnier Souffle and a pot of decaf coffee and I enjoyed the Chocolate Bar with Coffee Panna Cotta and a pot of Rooibos Tea. A selection of candies went into the bag to take back to the room, along with a rose that Lew presented to a monorail attendant at the Contemporary Station. |