|Dinner at Victoria and Albert's|
||≤ <<< Wed, March 06, 2019 >>> ≥||
|This was our 9th visit to Victoria and Albert's. The food and dining experience were, as always, outstanding. The harpist, Elizabeth (a previous Pixie Dust List nominee) provided a magical atmosphere. Since our last visit, however, the price has increased from $185 per person to $235 and the wine pairings from $105 to $150 per person. With tip, that took the bill, for the two of us, over $1000.|
At 1700, we took the monorail to the Grand Floridian and met a gentleman from Washington, in tails, who was raised in Salisbury and he and Lew swapped names they knew and then went into Victoria And Alberts.
We were seated by Boris who told us Israel had just had back surgery and would be out for a few weeks.
Our servers for the evening were Sherry and her husband Jack.|
Course #1 was Imperial Caviar with Ocean Kiss Oysters and a glass of Billecart-Salmon Brut Reserve NV.
Course #2 was Main Lobster, celery Root and Petite Lettuces served with Domaine Costal Vaillons 1er Cru – 2016., a new addition to the menu, never before tried, until this evening
Course #3 featured Glacier 51 Tooth Fish, Haricot Tarbais and Savoy Cabbage Broth, with Matthiason White Blend, Napa 2015.
Intermezzo following fish course was Ravioli, spring peas, and watercress
Course #4 was Honey Lacquered Rohan Duck, Sweet Potato Mosaic and Walnuts, served with Pulenta Estate, Gran Malbec X, Mendoza 2014.
Course #5 included New Zealand Elk Tenderloin, Borscht Consomme and Huckleberries with glasses of Jarvis Cabernet Franc, Napa 2016.
Course #6, the entrée, was Australian Kob-Style Beef with Bone Marrow Pain Perdu and Hedgehogs with Jayson Pahlmeyer Bordeaux Blend, Napa 2016. Dot in front of the beef is 100-year old balsamic vinegar.
Course #7 was a Colston Bassett Stilton Cheesecake with Burgundy Pears and Famille Perrin Muscat Beaumes de Venise, Rhone 2015.
Course #8 was a Chocolate Bolivian Tart with Crème de Mint and Chambord Black Currant Sauce.