Victoria & Albert's
Grand Floridian
Reviews and Past Menus

Submit Your Victoria & Albert's Review

October 2005 - Kate Meyer
June 2005 - Mr. & Mrs. White
March 2005 - Alan Akeister
November 2004 - Anna Hillier
May 23, 2003, Menu - Michael and Christine Barker's 7th Anniversary
November 7, 2002 Menu
Cathy and Bryant Bock Celebrated their 25th Anniversary at V&A's - 9/02
June 2002 Menu
Brannon and Janet celebrated their 3rd Anniversary December 2001 and share the menu and their experience.
John Kraft share's the menu from September 2001.
William and Leslie Powell dined at the Chef's Table in March 2001 and share their menu.
Judi dined at the Chef's Table in July 1999 and shares her wonderful experience!

Kate Meyer - October 2005

Victoria & Albert's Vegetarian Prix-Fixe Dinner (with Wine Pairings), 23 Oct., 2005:

Amuse Bouche: Villiera Tradition Brut, Stellenbosch NV
1st Course: Jicama and Hearts of Palm Timbale with Melted Fennel; Santa Margherita Pinot Grigio, Alto Adige, 2004
2nd Course: Vegetable Ratatouille with Braised Artichokes and Roma Tomato Coulis; Martinsancho Verdejo, Rueda, 2003
3rd Course: Dragon Tongue Bean Ragout with Cranberry Beans and Harticot Vert; Domaine Maillard Pere et Fils Chorey-les-Beaune Chardonnay, Burgundy, 2003
4th Course: An Array of Wild Mushrooms Layers of Prcini Pasta and Truffled Ragout; Chateau de la Chaize Gamay, Brouilly, 2003
5th Course: EITHER 2-year Aged Gouda, Beaufort, and English Stilton (with Ramos Pinto Porto Tawny, Vila NOva de Gaia, Portugal); OR Rum-Raisin Gelato with Micro Garden Mint (Banfi Rosa Regale Brachetto d'Acqui, Piedmont, 2004)
6th Course: Choose one of: Pyramid of Tanzanian Chocolate Mousse; Orange-Scented Marscapone in a Chocolate Nest; Hawaiin Kona Chocolate Souffle; Carmelized Banana Gateau; Vanilla Bean Creme Brulee; or Grand Marnier Souffle. Accompanied by "Celebes" Coffee.

Review: What a perfect evening! The food was unbelievable: delicate, interesting, and tasty. The vegetarian plates felt especially personalized, since they usually do only a few every week. The entire staff was so friendly and accommodating! The place is 5-star without being pretentious or overbearing. My husband had arranged for us to eat there as a belated birthday present for me, and every staff member I saw wished me "Happy Birthday" by name. We sat under the dome, and you definitely get the occasional Oval Office effect, so consider yourself warned that others may overhear your conversation. The only other surprise was being escorted back from the restroom to the table (upon which you are given a fresh napkin). Overall, the experience was truly enchanting.

Mr. & Mrs. White - June 2005

We had the pleasure of dining at Victoria and Albert’s on March 19, 2005. We were so impressed with the food and the service that we booked our next visit (for June) before we left the restaurant. We ate under the dome and just as others have said, you do hear every word of those around you. It seems as if the table diagonally across from you is sitting with you and I am sure they hear every word that you say. For this reason, we specifically requested that we not sit under the dome for our next visit.

During our March visit, we had one course- Nantucket Scallops- that we definitely wanted to eat again – it melted in our mouths! For our June 9th visit, I faxed Victoria and Albert’s our previous menus and noted what we chose in March. I included a note with dietary restrictions, etc. Our menu on June 9th included foods that we enjoyed in March as well as new choices. Although our requested scallops were out of season for our second visit, Chef Hunnel was able to get them for our meal. We greatly appreciated this effort and the attention that was paid to creating our June menus. While some of our choices were identical, changes were made such as deleting the fish option on one of our menus.

During our March visit, we took pictures at the restaurant that were unfortunately blurred. For our June visit, they helped us make “replacement” pictures. We did not order any alcohol with either of these dinners and the food was fantastic without alcohol. Although it is expensive, this restaurant is worth saving your money for and should definitely be booked for a special occasion.

Alan Akeister - March 2005

When booking, they ask you for the names of the guests in your party as the menus are individually printed and placed within a lovely velour type cover. I went for the meals with the wine pairings, a different wine with each course/type of course. $145.00 per guest plus tax and tip. There was five of us and the bill came to $904.88 (£495.06, don't you just love the exchange rate!) It truly is a one of a kind dining experience (especially as you have to cart posh dresses and suits in your luggage, but I have to say, the dry cleaners over there are fantastic and cheap!)

Your waiters are one male, one female; "Victoria" and "Albert" dressed in period Victorian costumes, with a wine waiter for the wine pairings, they tell you something about each wine.

The menu changes daily and includes extras over the $145.00 basic price!

MENU

1) Amuse Bouche
Iron Horse "fairy Tale Curvee" Brut Sonoma 1995

FIRST COURSE
i) Canneloni of jumbo Lump and peekytoe crab with Avocado crouton
ii) Terrine of Foie Gras with pumpernickel curls, Pedro Ximenez Gelee
Wine pairing:- Kunstler Estate Riesling, Reingau 2003
iii) Irainian Osetra caviar with traditional garnish (extra to menu at $70 hal ounce or $140.00 1 oz)
iv) Almaz Golden Osetra caviar with traditional garnish $130 hal oz, $26.00
1 oz Wine pairing:- Hangar One vodka, California

SECOND COURSE
i) Kurobuta Pork Tenderloin and belly with Serranto ham
Wine Pairing: Marques De Arienzo Reserva Rioja 1999
ii) Nantucket scallops with shaved fennel and satsuma tangerines
Wine pairing (from now on just marked WP): Martinsancho Verdejo 2003
iii) Monteray Abalone with baby spinach, toasted caoers amd Meyer Lemon $25.00 extra
WP: Fiano Di Avellio Feudi Di San Gregorio, Campania 2003

THIRD COURSE
i) Virginia Black bass with South Carolina Grit Cake and Florida Corn
WP: Gloria Ferrer Chardonnay Caneros 2001
ii) South African Porcini Mushroom Cream with Black Truffle Shavings
WP: Samual Smiths Oatmeal Stout, Tadcaster (YES! SAM SMITHS!)

FOURTH COURSE
i) Roasted Muscovy Duck Breats and Consomme with Kobocha Squash
WP: Hartford Pinot Noir, Sonoma Coast 2003
ii) Medallions of Marcho Farm Veal with Laura Chenel Goat Cheese Gnocchi
WP: Qupe Syrah, Central coast 2002
iii) Grilled Prime Fillet with Celery root-potato Puree and braised short ribs
WP: Gran Vecco Malbec Mendoza 2002
iv) Austrailian "Kobe" Beef tenderloin $25.00

FIFTH COURSE
i) Baked seckle Pear with Gorgonzola Dolce
WP: Benjamin Tawney Port, Victoria
ii) Plant City Strawberry Sorbet with Micro mint
WP: Three rivers Late harvest Gewurztaminer, Walla Walla 2003

SIXTH COURSE (I was quite "merry" by then!)
i) Pyramid of Tanzanian Chocolate Mousse
ii) Mango Charlotte with Kiwi Mango Coulis
iii) Hawaiian Kona Chocolate souffle
iv) Caramalized Banana Gateau
v) Vanilla bean Creme Brulee
vi) Grand marnier Souffle
WP: Any drink you wanted

SEVENTH AND FINAL COURSE
"Celebs" Coffee, Tea and Friandise The coffee was heated with meths under glass cona container one and then went up a tube to the coffee jug when hot.

Scott Hunnel, Chef de Cuisine, Erich Herbitschek, Pastry Chef & Manual Brack, Maitre D'Hotel. The two chefs came round to see if everything was to our satisfaction and as a final gift all the ladies in our party were given a long stemmed rose.

Absolutely fantastic food, wine and atmosphere. Would I recommend it and go again? In a second. 5 Stars.

November 2004

When you dine at this restaurant, you will be treated as though Victoria and Albert are your own employees. Any special occasion should be celebrated here with a special person. Just you and them. A delight to enjoy both company and the food. Be quick to state any food allergies or dislikes as the menu will be adjusted without any discussion.

Dress: Women wore long black evening dresses. Men wore evening dress jackets with subdued colors. One woman did dress in red attire.

The Food: The sauces were exquisite.The cost of the meal which seems a lot is really worth its weight in gold. An experience worth a visit anytime. Beyond description and must be experienced.

May 23, 2003

Menu Prix Fixe at $90 per guest. May we suggest our wine pairings $45 per guest.

Amuse Bouche
Iron Horse Fairy Tale Cuvee Sonoma 1997

Seared Tuna and Tartar with Jicama and Pickled Papaya
Roasted Duck and Sausage with watercress and pistachio salad

Iranian Karabarun Golden Os etra Caviar $35/1/2 oz.;$70/oz.
Iranian Beluga Caviar Traditional Garnish $65/1/2 oz.; $130/oz.

Braised Kobe Short Ribs with Roasted Mushrooms
Yellowtail Snapper with artichokes, preserved lemon and capers
Seared Foie Gras over brioche toast, cherry and golden raisin sauce $10

Pheasant Consomme
Roasted Red Pepper Cream


Guinea Fowl with asparagus, morels and truffle foam
Copper River Salmon over Tomato Risotto, brandy wine tomato and fennel marmalade
Colorado Herb Crusted Lamb, Gnocchi and roasted garlic jus
Grilled Angus Filet with sweet onion puree and burgundy reduction

Colston Bassett Stilton with kumquat pear chutney
Sorbet Terrine with glazed seasonal fruits

Pyramid of Tanzani chocolate moussse with strawberries
Tropical fruit mousse in an orange scented chocolate purse
Hawaiian Kona Chocolate Souffle
Caramelized banana gateau
Vanilla Bean Creme souffle
Grand Marnier souffle

Coffee, Tea, and Friandise

November 7, 2002

Menu Prix Fixe at $85 per guest. May we suggest our wine pairings $42 per guest.

Amuse Bouche
Duval-Leroy Brut, Champagne NV

Stone and Peekee Toe Crab with jicama and sherry-hazelnut vinaigrette
Piper Brook Vineyards Riesling, Tasmania 2000

Australian Kobe Beef Carpaccio with fennel and hearts of palm salad
Hartford Pinot Noir, Sonoma 2000

Iranian Karabarun Golden Osetra Caviar $35 ½ oz, $70 1 oz

Porcini Mushroom Pasta with chanterelles, truffle emulsion
Tarragona Mas Donis Barrica Capcanes, Spain 2000

Seared Squab with quince and pear compote, lemon and black pepper vinaigrette
Navarro Gewurztaminer, Anderson Valley 2000

Pheasant Consomme
Potato Mascarpone Cream

Ivory King Salmon over roasted beets, cipollini onion and wild rice ragout
St. Veran Verget, Maconnais 2001

Roasted Duck with sweet potato puree and pomegranate jus
Coteaux du Languedoc Chateau Gres Saint Paul "Cuvee Antonin," Languedoc 1999

Grilled Prime Filet over Cipollini Onion Risotto and cabernet jus
Rancho Zabaco "Chiotti Vineyard" Zinfandel, Dry Creek 2000

Veal Tenderloin with Cauliflower Potato Puree
Haut-Medoc Chateau Lanessan Delbos-Bouteiller, Bordeaux 1998

Pont L Eveque, Colston Bassett Stilton with Burgundy Poached Pear
Ferreira Tawny Port
Terrine of Sorbet with seasonal fruits
Brachetto d'Acqui "Rosa Regale" Banfi, Piedmont 2001

Pyramid of Tanzani Chocolate Mousse with strawberries
Black Forest Purse with Kirshwasser cherries
Hawaiian Kona Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Crème Brulee
Grand Marnier Souffle
Sauternes LaFleur D'Or, Bordeaux 1999

Cathy and Bryant Bock Celebrate 25 Years of Marriage
September 17, 2002

On September 17, 2002, we celebrated our 25th wedding anniversary at Victoria and Albert's. This is our menu (keep in mind that the menu changes daily) and our review of the meal. We are not necessarily adventurous eaters and I was worried that we might not find anything on the menu that we would try. But my fears were unfounded - the meal was delightful, the service impeccable, and the surroundings beautiful. The restaurant is quiet except for the harpist playing softly, the hustle and bustle of the Victorias and Alberts, and murmured conversations from other tables. It was a relaxing adventure in dining - we were there for well over two hours. Our Victoria was extremely helpful and knowledgeable about the menu items, and our Albert kept our bread plates and water glasses full. There was never a feeling to "rush" through a course, but to take our time and enjoy the atmosphere and the food. We chose the wine pairings with each course, even though we admittedly know very little about wines. I would make that same decision again while Bryant said that he would not. The wine listings are in italics following the menu item.

Amuse Bouche
Iron Horse "Fairy Tale Cuvee" Brut, Green Valley 1997

Thinly sliced proscuitto, wrapped around diced cucumber and topped with a paper thin slice of beet. Very light and tasty and coupled with the Fairy Tale Cuvee (a sparkling wine), a nice start to the meal.

Hudson Valley Foie Gras Terrine with Pineapple Chutney
Riesling Spaltese Zeltinger Schulossbert Selbach-Oster, Mosel 1999
"Kobe" Beef Carpaccio with Heirloom Tomatoes, Melted Fennel and 8 year Balsamic Vinegar
Albarino Morgadio Rias Biaxis 2001

For this cold appetizer, we both chose the carpaccio even though neither of us had tried it before. It was unexpectedly good! The beef was sliced paper thin, slightly seared on the edges with the tomatoes and fennel arranged on top. The vinegar added just the right amount of "bite". We'll never fear carpaccio again. I'll have to admit that I cannot remember the wine from this course, other than it was a white wine.

Mushroom Ravioli and Veal Sweetbreads with Chanterelles, Truffle Emulsion
Costers Del Segre Castell Del Remei "Gotim Bru", Spain 1999
Tamari Glazed Yellowtail Snapper over Baby Bok Choy Stir Fry
Savennieres Domaine des Baumard "Clos de Papillon", Loire Valley 1997
Monterey Abalone with Meyer Lemon, White Wine and Babe Spinach $20.00
(no wine listed)

Both of us chose the snapper for our hot appetizer and were not disappointed. It was lightly stir fried and had a slight taste of soy sauce and other seasonings. The wine was our favorite of the evening - a light white wine that was great with the fish.

Gamebird Consomme
Roasted Garlic-Potato Cream

Again, we both chose the roasted garlic-potato cream soup. It was very creamy with a mild garlic flavor. Another excellent selection. No wine with this course, so we continued with our wine from the hot appetizer course. I could have easily made a meal of just this soup and the hot rolls.

Alaskan Sable over Artichokes and Fava Beans, Lentil Emulsion
Brokenwood Semillon, Hunter Valley 2001
Pheasant Roulade with Lump Crab and Italian Couscous and Sauce Velonte
MacRostie Chardannoy, Carneros 2000
Grilled Prime Filet over Cauliflower-Potato Puree and Cabarnet Jus
St. Francis Merlot, Sonoma County 1999
Colorado Lamb with Brentwood Corn Risotto, Natural Jus
Chianti Classico Riserva Borgo Pretale, Tuscany 1997

We broke our pattern and ordered different entrees. Bryant chose the filet and wasn't disappointed. It was cooked exactly to his liking, was fork-tender, and the cabarnet jus added a nice flavor. He is not a big merlot fan so he didn't particularly enjoy this wine. I, of course, had to taste it and found it had a very b smoky flavor. Interesting, but not something I'd choose.

I selected the sable which is a very mild white fish. It had the texture and consistency of a salmon filet. It was cooked perfectly and tasted wonderful! The artichokes and fava beans were a nice accompaniment. My only complaint was that I couldn't eat all of it and I knew I wanted to save some room for dessert. The wine with this dish could not have been more better. It was undoubtedly the lightest white wine I've ever tasted.

Passendale, Humboldt Fog and Colston Bassett Stilton with Burgundy Poached Pear
Fonseca Bin No. 27, Portugal
Terrine of Sorbet with Seasonal Fruits
St. Suprey Moscato Late Harvest, California 2001

For this course, we both chose the cheese. If I had it to do over again, I'd choose the sorbet instead as I'm not a big cheese fan anyway. But the course did the job of cleansing our palates for the grand finale - dessert! The port was a bit sweet for my taste, but a good match for the cheese.

Pyramid of Tanzani Chocolate Mousse with Strawberries
Warm Pineapple in a Crepe "Purse"
Hawaiian Kona Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
Madeira "10 year old", Malmsey Blandy's, Portugal

What a delightful end to our meals! Bryant chose the pineapple. It consisted of two crepe "purses" tied with orange rind and filled with warm pineapple. In addition, there was a stand topped with a scoop of banana ice cream and the plate was decorated with strands of chocolate. Beautiful presentation and a delicious dessert. I chose the Grand Marnier souffle and nothing to say except WOW!! It was a picture-perfect souffle, and tasted every bit as good as it looked. Needless to say, I ate every bite. We decided that Madeira must be an acquired taste and that we definitely had not acquired it. By this time, we were "wined out" anyway.

As we were finishing our meal, chef Scott Hunnel was moving around the room and stopped to wish us a happy anniversary and ask if we enjoyed our meal. We thoroughly enjoyed the food and the atmosphere, and will definitely make a return visit. We also recommend Victoria and Albert's highly to anyone wishing to celebrate a special occasion or wanting to splurge for a memorable meal.

Menu Prix Fixe at $85.00 per guest
Royal Wine Pairing $42.00 per guest

June 2002 Menu

Amuse Bouche

Terrine of Foie Gras with Caramelized Pineapple Chutney
Maine Lobster and Lentil Salad with Spicy Lemon Vinaigrette
Iranian Karabarun Golden Osetra Caviar, Traditional Garnish
Iron Horse Fairy Tale Cuvee, Sonoma Green Valley 1997

Seared Boar Tenderloin with Corn & Herb Spatzle
Pierre Sparr Riesling Schoenenbourg Grand Cru, Alsace 1998
Nori Wrapped and Battered Blue Fin Tuna, Thai Curry Sauce
Dry Creek Vineyard Fume Blanc, Sonoma County 2000

Gamebird Consomme
Chilled Melon Soup

Roasted Muscovy Duck with Hawaiian Sweet Potatoes and Salsify
Mercury 1 Cru Clos Des Combins Domaine L. Menand, Burgundy 1999
Copper River King Salmon over Fiddle Head Ferns and Fingerling Potatoes
Cambria Katherine's Vineyard Chardonnay, Santa Maria Valley 2000
Grilled Prime Filet over Onion and Potato Puree, Cabernet Jus
Kenwood Yulupa Cabernet Sauvignon, California 1998
Veal Tenderloin and Shank "Cannelloni" with Garlic Jus
Campofiorin Ripasso Masi, Veneto 1997

Passendale and English Stilton with Burgundy Poached Pear
Ferreira Tawny, Porto

Tropical Fruit Mousse in an Orange Scented Chocolate "Purse"
Pyramid of Chocolate Mousse with Glazed Strawberries
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Kona Chocolate Souffle
Grand Marnier Souffle

Coffee, Friandises

Brannon and Janet celebrated their 3rd Anniversary December 20, 2001

Amuse Bouche

In house Cured Canadian Salmon with Shaved Fennel and Chipotle-Lime Vinaigrette
Warm Duck Confit with Fuji Apple and Warm Sherry Vinaigrette
Iron Horse, Millennium Fairy Tale Cuvee, Sonoma Green Valley 1994

Marinated Venison with Celery Root and Swiss Chard
Benton Lane, Pinot Noir, Willamette Valley 1999
California Squab over Braised Belgium Endive and Spinach
Burgress Cellars, Merlot, Napa Valley 1998

Gamebird Consomme
Roasted Red Pepper Cream

Poussin "Coq au Vin" with Roasted Fingerling Potatoes and Foie Gras
Ravenswood, Zinfandel, Sonoma County 1999
Yellowtail Snapper on a Salsify Gratin with Champagne Cream
Jekel Vineyards, Reserve Chardonnay, Monterey 1998
Grilled Prime Beef Filet Over Mushroom Risotto
Cousino-Macul, Cabernet Sauvignon, "Antiguas Reservas", Maipo Valley 1998
Colorado Lamb with Goat Cheese Gnocchi and Rosemary Jus
Selby Winery, Syrah, Sonoma County 1995

Mimolette and Royal Stilton with Burgandy Poached Pear
Martinez, Tawny Porto

Tropical Fruit Mousse in an Orange Scented Chocolate "Purse"
Pyramid of Chocolate Mousse with Glazed Strawberries
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Kona Chocolate Souffle
Grand Marnier Souffle

Scott Hunnel - Chef de Cuisine
Erich Herbitschek - Pastry Chef
James Griffin - Maitre d'hotel

Menu Price Fixed at $85.00 per person. May we suggest Our Wine Pairings ($5.00 per person). Wines have been paired to enhanced selected courses.

Royal Wine Pairing was $45 per person.

**********

For our 3rd Anniversary, we had the pleasure of staying at one of the Animal Kingdom Lodge's Savannah Deluxe Rooms and to top it off, a 9:15pm seating at Victoria and Alberts. This dinner was my husbands 6th visit, and my 7th visit to V&A's. Since we go at least once every year, we noticed a few changes from the last few visits - the main change was with the name tags. In the past, they had not only their "name", but either their hometown like other cm's or had their "real" name....this time they only had their "name" and the 100 years of magic logo - nothing else.

We arrived at the Grand Floridian around 8:50-9:00pm and the security guard suggested Valet Parking. We got out, and in the past, I always have had my door opened for me (espcially when my husband gets out in tux and tails)...but this time, I had to open my door - which is fine to me, just something I noticed. Brannon gave the keys to the attendant and we walked into the Grand Floridian. The christmas decorations, as always, were gorgous. We walked up the stairs, around the band and down the small hallway to V&A's. As we got near, the attendant for Citricos made his way to V&A's doors and opened them for us and we entered.

Immediately we were greated by James (the maitre'd) and John (the seater). James wished us happy anniversary and thanked us for returning. He did say that we would have Terri as our Victoria (we had her for about 3 years in a row and she always remembers us). John walked us to our table, which was the same table we had I think for our 1st anniversay -as you go in, it is to the left, under the dome, near the flower arrangement. *just a note, if you sit under the dome, you will hear the conversion that is going on across from you and it sounds like the couple is RIGHT next to you.....but luckily, the couple was finishing up and left soon after we sat down, so we didn't have to listen to their conversation.

Even though we did request our Victoria, she ended up waiting on her other tables more than our table, which was fine. We had a new Albert...and was probably the best one we have had. Very knowledgeable and very nice. Albert gave us our menu's and went through it with us, explaining the dishes, and giving his opinion and suggestions. He asked if we wanted something from the bar, and then gave us a few minutes to decided.

While we ate, we both came to the conclusion that we loved eating there during the Christmas holidays, becuase the decorations are spectatcular. They have a huge thick garlands, with light pink and dusty pink poinsette blooms and glass chandler's hangers (?), strung between coloumns. And in the background the harpist playing beautiful holiday music. It creates a very romantic meal.

After we had told Albert what we were going to go with, he left and returned to fill our glasses with our first wine of the night, the Millennium Fairy tale Cuvee. Brannon and I still like the one we had for our honeymoon...it was the same but a different year,and was a little bit sweeter. A few minutes later, he returned with an "Amuse Bouche", which was a crab patty topped with a mustard dressing and sprouts, served in a tiny little plate. Very good..and went well with the Cuvee. The crab patty was very light, the mustard topping was very tangy, and the sprouts just finished the appetizer perfectly.

Next we both had the Warm Duck Confit with Fuji Apple and Warm Sherry Vinaigrette, paired with the Cuvee as well. Again, great. The crispyness of the apples complemented the tenderness of the duck, and the flavors off both topped with the vinaigrette were excelent. It was around this course when the harp player returned and started playing again. He was outstanding and even has some "groupies" ...after his last playing of the night, he walked past us to the table near us, a young lady about 30, and her mother (grandmother?), and it seems that they had eaten at the chef's table a few days ago, and will return again in the next few weeks and seemed that they go just to hear him play. He even gave them his card and websight.

For the next course, again we got the same, Marinated Venison with Celery Root and Swiss Chard, paired with Benton Lane's Pinot Noir. Melted in your mouth! And was paired excently with the Pinot Noir...which was very buttery when combined with the venison. My husband kept trying to "steal" mine, he loved that course so much.

For the soup course, I got the Gamebird Consomme and he got the Roasted Red Pepper Cream. And we each were glad we got what we got. The Gamebird Consomme was topped with a few pieces of a some type of bird, I guess...not totally sure what it was, but it was very good. The Roasted Red Pepper Cream was topped with some type of cream...I personally found it lacking, but my husband LOVED it, and though mine was lacking. Brannon says the soup was very light in texture, with a hint of red pepper and very creamy - almost like a lobster bisque with a hint of red bell pepper.

For our main entree, I got the Grilled Prime Beef Filet over Mushroom Risotto, paired with the Cousino-Macul's Cabernet Sauvignon...EXCELLENT!!! I really didn't need a knife to cut the filet, it just fell apart. And the muschroom risotto was perfect, almost sweet in taste, but it really complemented the filet greatly. Brannon got the Colorado Lamb with Goat Cheese Gnocchi and Rosemary Jus, paired with Silby Winery's Syrah. Let's just say he was really trying not to pick up the bones and nibble off the extra pieces of meat.

The cheese course was smaller this year than in the past..last year we had 3 different cheese and nice size portions of it. This years, it was a small piece of bread, made from the bakery down stairs, and top with two very small pieces of poached pear, and small triangle of cheedar, and a small ball of stilton. I personally found the bread very hard - almost like was stale. But the stilton and cheedar was good, and the port was great - wouldn't have mind having another glass of it!

And last but not least, it was dessert time. I got the Pyramid of Chocolate Mousse with Glazed Strawberries....very light and fluffy...nothing like the mousse's I am used to at other restaurants, this one is much more creamer and lighter. The strawberries helped from keeping this dessert to overpowering - to help cut down the chocolate potency. Brannon got the Grand Marnier Souffle and it was perfectly done - they timed it greatly. Personally...I didn't care for the souffle, but he is still licking his chops over it. Albert added the sauce and left the sauce boat there, just in case Brannon wanted to add some more, which he did later. Brannon got some coffee to go with dessert, while I finished my port. Love the coffee maker still...interesting design...I think I would still get coffee, even though I hate coffee, just to watch it brew.

While we were eating dessert, and main chef, Scott Hunnel, made an appearance and talked to the same table that talked with the harpist. He did make a round and stopped by our table and talked with Brannon for a few minutes. Soon after he left, Victoria arrived and we talked a few minutes about the meal and we made the comment that our favorite 2nd course dish was one we had either for our 1st or honeymoon - it was the lobster in butter, served with creamed corn and couscous - I still have cravings for it, it was so rich and perfect. She said that the next time we visit, and we still wanted it, we could call the chef and talk to him, and he will make sure that dish is on our menu - which is a great thing to know, since that is something we might do next time, since that was a GREAT dish. She also said that you can get some of the recipes, again by just leaving your name and address with the chef's. Something I definatly plan on doing!

Albert brought me my red rose, and a "congrats" card in chocolate, wishing us a happy anniversary. He also brough us 3 small "after dinner" treats - I popped the dark chocolate ball, and loved the richness of the chocolate as it melted. Finally I was done, and we started to walk out. John at the door, asked us if we had valet parked, and if so, did we need to validate our stub. So we gave him the stub and he stamped it, and wished us good night. When we got down to the valet station, the CM took our stub, noticed the stamp, and handed us the keys, saying that "x" had retrieved the car and it was ready to go. So we assumed that John called down there so that our car would be ready for us - which was a very nice bonus, and we didn't have to pay the $6 valet parking fee, since we ate at V&A's - again, nice bonus -though we did tip the one driver we saw.

Overall...we did notice it was a little bit more "colder" than before...staff was not as friendly as they have been...but if we had to tell you what was different, we really couldn't say - it wasn't something that really stood out, but we both felt that it was not as welcoming as it has been in the past. Brannon made the comment, that in the past we were family being welcomed into a home, this time we were definatly guest. But like I said, we don't know what it was...everybody was friendly, complementing, welcoming...but it was like it was a forced smile added with stress. I am not sure....but it wasn't so bad that it was disruptive...just an observation when comparing our last few visits.

But on the postive side - I liked having my car waiting for me when I got down there, and not having to pay the $6 valet parking. I also like the idea of getting the recipes and knowing that if you do crave a certain dish, that you can call ahead and have the chef create it for you again.

For this visit, we paid $285 even, that includes a 20% discount (cm discount), a 20% tip and about another $15 in tip more. We were seated right around 9 to 9:10, and were out right at midnight. Will we go again...definatly, we have plans to be there next year for our 4th anniversary. It is still my favorite restuarant on property.

John Kraft Shares the Menu of September 17, 2001

Amuse Bouche

Goat Cheese Terrine with Roasted Pepper Confit and Grilled Shrimp
Minnesota Elk Carpaccio with Apple-Fennel Salad

Iron Horse, Millennium Fair Tale Cuvee, Sonoma Green Valley 1994

Musroom "Lasagna" with Golden Chanterelles and Truffle Infusion
Benton Lane, Pinot Noir, Willamette Valley 1999
Jumbo Scallop over Roasted Beets and Yuzu Beurre Blanc

Dry Creek VIneyards, Fume Blanc, Sonoma County 2000

Gamebird Consomme
Shrimp-Tomato Bisque

Petit Poulet "Oscar" with Green and White Asparagus
Nance Collection, Nuance, North Coast, California 1999

Florida Pompano with Wild Red Rice, Couscous and Curry Froth
Jekel Vineyards, Chardonnay, "Gravelstone" Monterey 1998

Prime Filet of Beef with Cauliflower Puree and Cipollini Onions
Penley Estate, "Phoenix", Cabernet Sauvignon, Coonawara 1999

Colorado Lamb with Heirloom Tomato Ragout
Lockwood Estate, Merlot, Monterey 1996

Vacherin Fribourgeois, Passendale and English Stiton with Burgundy Poached Pears
Martinez, Tawny Porto

Tropical Fruit Mousse in an Orange Scented Chocolate "Purse"
Pyramid of Chocalate Mousse with Glazed Strawberries
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Kona Chocolate Souffle
Grand Marnier Souffle

Coffee, Friandises

Scott Hunnel Erich Herbitschek
Chef de Cuisine Pastry Chef

Menu Price Fixed at $85.00 per person. May we suggest Our Wine Pairings ($35.00 per person).
Wines have been paired to enhance selected courses

William and Leslie Powell
Happy 25th Wedding Anniversary
Welcome to Victoria and Albert's Chef's Table
February 27, 2001

Amuse Bouche

Smoked Salmon
Nicolas Feuillatte Brut Premier Cru, Epernay

Perigord Truffle Stuffed Poussin over Lentils
Domaine Delaporte, Sancerre, "Chavignol" 1999

Lobster Bisque

Scotish Salmon "Almondine" with Italian Couscous
Estancia Pinnacles, Chardonnay, Monterey 1999

A Trio of Sorbets

Grilled Prime Beef Filet and Vidalia Onion Risotto

Jamison Farms Rack of Lamb with Fresh Herb Gnocchi, Natural Jus
Suso, Gran Reserva, Unica, Leon 1985

Tropical Fruit Mousse in an Orange Scented Chocolate "Purse"
Pyramid of Chocolate Mousse with Glazed Strawberries
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Kona Chocolate Souffle

Coffee, Friandises

Judi dined at the Chef's Table in July 1999 and shares her wonderful experience!

My husband Dave, my sister-in-law Debbi and I dined here 7/19, for my birthday. It was a first for me, and it was incredible!! Our reservation was for 7 pm, but we were ready a bit early, so we arrived at 6:50. The doors opened and we stepped into one of the most gorgeous, lush restaurants I've ever seen! And I've eaten in a lot of VERY nice places, both here in the U.S. & in Europe & the Caribbean. V & A's is right up there among the best of them.

We were ushered through the restaurant, back into the kitchen area. (** The restaurant is done in creams, golds, pale peaches, marble and is extremely romantic feeling, and very tastefully done.) There are columns artfully placed, and these form a sort of circular area in the center of the room.

To the immediate left as you enter, there's a formally dressed woman playing the harp. ) Since we were doing the Chef's table, we were shown around & through the kitchen. It's relatively small - I've taken cooking classes here at home, and been in a number of restaurant kitchens, so that's what I'm basing my comparison on. This is an immaculate kitchen!!!! Not even a dirty towel or utensil in sight! LOL (more on that later).

Our table was set up in the rear of this kitchen. Not a "card table" as my husband initially snidely suggested! LOL - can you tell this was MY idea??? <g> It was a lovely square table, exquisitely set for 4. We were seated by Albert (of course! LOL) and told the chef would be right over. Scott Hummel, the restaraunt's prinicipal chef, was on vacation this week, so we had a female chef. She introduced herself, and first we "toasted" to the experience & my birthday with a Nicolas Feuillate Brut Premier Cru Epernay champagne - wonderful!!! As good as Cristal, if you're familiar with that.

She spoke with each of us, asking if there were any dietary or health restrictions, then discussed our likes/dislikes and eating habits. THE only thing I do not like is onions - I don't mind them in a sauce, but don't want to actually eat big chunks of them. Debbi's only dislike (or so she said!) is green peppers. Now Dave ... that's another story! LOL He is a VERY VERY basic "meat & potatoes" type eater, and told the chef this. Doesn't care for too many sauces, and doesn't like veggies either. She chuckled and said she's heard much worse, not to worry.

Our meals would be assembled, and brought out course by course, explanations accompanying each course. We were free to ask any questions we liked, and as time permitted, the sous & pastry chef's would come & introduce themselves too.

Albert kept up a very pleasant yet not too intrusive conversation. He was perfect!! An older gentlemen, who's been with Disney for 30 odd years. The rolls .... yum!! I'm not a big bread eater, and I didn't want to fill up on them, but they were good. And each time you took a bite or two, it seemed Albert was there, replacing "that old roll" <g> with a fresh one!

Now the meals were, for the most part, tailored to each of our tastes. I'd said "be adventurous and make me whatever you'd like" :) We didn't always have the same items, but at times we did.

First course -- Dave & I both got "Poached Maine Lobster with Mango sauce & Summer Greens" - it was heavenly! Very light, slightly sweet and the flavors blended perfectly. Debbi got "Cervena Venison Carpaccio with basil, arugula & dandelion greens" - she ate it, but wasn't thrilled about "eating Bambi" as she put it! LOL I tasted it and thought it was excellent! Then again, I like venison.

OH! We elected to have the Royal Wine Pairings with our meal. So the wine for this course was still the champagne.

Second course: for me, it was "Sweet Goergia Peach BBQ Squab Breast over Spaghetti Squash" - this was fabulous!! The sauce wasn't overly sweet and the squash was a nice texture with the meat. Dave got "Seared Maine Scallops over Brentwood Corn Polenta and a Chorizo Corn Sauce" - very good (of course I tasted it! LOL). Debbi had: "Seared Hudson Valley Foie Gras over Madagascar Vanilla bean scented Brioche toast with aged Beurre Blanc" - she did not like this, and I tasted it and I don't care too much for Foie Gras either.

Our wine with this course was: Weingut Balbach, Niersteiner Hipping Reisling Spattlese, Rheinhessen, 1997 -- bit on the sweet side for me, but drinkable. Albert offered to replace it with something else, but I declined.

By this time, a few of the sous chefs had wandered over & introduced themselves. What a great bunch of guys. (yes, except for the principal chef, the rest were men) It was such fun watching them work!! Actually, it was a rather slow night for them. One guy told us that generally, in the summer, the main part of V & A's is slower than normal. But the Chef's Table is booked EVERY single night. There are only 2 nights a year it isn't able to be booked - Christmas Day & Thanksgiving Day.

Next came the soup course. I had the "Roasted Corn & Crab Chowder" - fabulous light, creamy soup with nice chunks of lump crab meat. Dave & Debbie both got "Pheasant Consumme with Asparagus Tips" - wonderful!! Or I thought so! They were so-so about it.

By this time, I needed to use the Ladies room - you're escorted there! LOL NO they don't actually go IN with you <g>.. but walk you to it. What a pretty bathroom!

On to the 4th course! For me, it was "Herb Crusted Artic Char over Quiona & Wilted Spinach with a Citrus Beurre Blanc" - this fish absolutely melted in your mouth!!! I got 2 small pieces. Dave got "Poisson Saltimbocca over Herb Pappardele and Buffalo Mozarella Fondue" - fantastic! It's a small, free range type chicken breast. He thought it was "ok". Figures huh? LOL Debbi had the same fish as I did. Our wine with this course was "Deloach Chardonnay, Sonoma Cuvee, Sonoma County '97" It wasn't a bad chardonnay, but I've had better & would've chosen something else if it were me preparing the wine list.

Now it was time for the palate cleansing, so they served all of us "A Trio of Sorbets - Passionfruit, Red Currant/Raspberry, Champagne Guava" The last one was sooooo good! They were ALL good but the Guava was my favorite. It almost had a rosemary taste to it.

Our meat course was next. I received "Veal Tenderloins & Petit Colorado Lamb Chops with Crispy Sweetbreads over truffle gnocchi and Sauce Perigordiene" Absolutely incredible!! I have never tried sweetbreads before, mainly because I couldn't get past what they are -- brains! LOL But truthfully, I liked them & would have them again. They were crunchy, and the texture similar to veal, but a little softer. Debbie also got this and she liked it too!! Dave's meat course was the same, except no sweetbreads or veal - they gave him Beef Tenderloin and he said it was very very good. The red wine with this was perfection - "Chateau Beau-Site, St Estephe '95" - a cabernet. I liked it so much that we got a second bottle! LOL

Our cheese course followed, "Pont l'Evêqué, Tomme de Savoie & Belguim Chimay" All were white, relatively mild cheeses. Port with this was "Dore's Late Bottled Vintage Port '92" I tried it but do not care for port, so we got the 2nd bottle of the cabernet at no charge.

Mmmmm now for the desserts! We all had the same desserts, on individual dishes: "Quenelles of Valrhona Chocolate Mousse in a Crisp Tulle with Godiva Anglaise" "Raspberry Charlotte with a Chocolate Tuille" "Carmelized Banana Gateau" "Vanilla Bean Creme Brulee" "Grand Marnier Souffle" "Hawaiian Kona Chocolate Souffle" Barely words to describe all these! LOL And of course the intriguing presentation of the coffee, in a pot I really can't even describe.

One interesting fact I learned was that all of the chef's have pretty much free reign as to what they're going to prepare that night. They take advantage of whatever is fresh at the market that morning - fruits, vegetables, meats, seafood - and create from there. Of course they've got to coordinate their choices with each other, but that isn't a problem.

This was an all around outstanding dining experience for me. I appreciate the time, thought & effort that goes into the preparation of such a meal, and truly enjoyed it. As for Debbi & Dave ... well, they liked the atmosphere, the service and the ambiance, but I don't think either of them really LOVED their dinners or appreciated it all.

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