Home WDW Spring Holiday 2018
Dinner at Victoria and Albert's
|≤ <<< Thu, Mar 8 , 2018 >>> ≥|
Israel met us at the door and took us to our table where we were served, once again, by Sharon, whose partner was Matt. Elizabeth, the harpist, visited and told us she is trying to start a family. We both chose the 7-course evening (185) with the wine pairing (105). We declined cocktails. (and caviar) Course #1 was a delightful Amuse Bouche of Alaskan King Crab, served with glasses of Champagne Voirin-Jumel Champagne Rosé de Saignée Brut
Course #2 Ahi Tuna with Salsify Bavarois and Spicy Mustard Aioli, with glasses of Altamura Sauvignon Blanc 2013
Course #3. Alaskan Halibut with Baby Artichokes and Parmesan Foam Baumard Savennières Clos du Papillon 2007
Course #4. Green Circle Chicken with Black Winter Truffles and Celery Root Puree with glasses of Domaine du Cayron Gigondas 2014
Course #5. Lamb Loin with Roasted Carrots and Banana Curry accompanied by Groth Cabernet Sauvignon Reserve 2013
Course #6 for LEW was a selection of Cheese with Quinta and Vineyard Bottlers Taylor Fladgate 20 Years Old Tawny Porto 2017
Course #6 for Tom was Pistachio Ice Cream with Strawberry Gel with Vietti Moscato d'Asti Cascinetta 2017
Course #7 for LEW was a Grand Marnier Souffle with decaf Coffee.
Course #7 for Tom was the Chocolate Bar with Coffee Panna Cotta and decaf Earl Grey Tea.
Course #1
Amuse Bouche
Course #2
Ahi Tuna
Course #3
Course #4
Course #5
Lew's Cheese
Tom's Pistachio
Course #6
Lew's Grand
Marnier Souffle
Tom's Chocolate Bar
Course #7