Victoria and Albert's
Grand Floridian - Resort
Dinner Menu

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Menu Date: March 2016

Notes:
Menus change daily. Make special dietary requests at the time of your reservation and reconfirm the day before.

NOTE: Victoria and Albert's no longer accepts the Tables in Wonderland program as of August 1, 2014.

Victoria & Albert's Dining Room - 7-course "Tasting Menu" Prix Fixe Menu $185 per Guest ($250 with wine pairings).
Pricing does not include tax and gratuity.

Menu changes daily.

Here is a sample 7-course menu:

Amuse Bouche

Galilee Osetra Caviar with traditional garnishes $105 half ounce/$210 1 ounce

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Pintade Fermiere Verrine with Fuji Apples and Walnuts
Jumbo Lump Crab with Cucumber Gelee

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Masago Crusted Maine Scallop with Coconut Curry Broth
Copper River Salmon with Charred Lettuce and Cauliflower
Wild Turbot with toasted capers and perserved lemon $35

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Palmetto Farms Quail with Asian Pears, Serrano Ham Jus
Berkshire Pork with Mustard Spaetzle

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Marcho Farms Veal with Peas, Carrots and Morels
Roasted Duck with Fennel and Leeks, "A l'Orange"
Niman Ranch Lamb with Delta Asparagus and Soubise Sauce
Australian Kobe-Style Beef Tenderloin with Oxtail Ravioli $35.00
True Japanese Kobe Beef $110.00

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Flagship Reserve, Comte St. Antoine
Sottocenere Al Tartufo, Colston Bassett Stilton
Roasted White Chocolate Gelato with Candied Kumquats

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Tanzanian Chocolate Timbale with orange scented milk chocolate gelato
Mango Quark Panna Cotta
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle

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Coffee, Tea and Friandise

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Victoria & Albert's Dining Room - A 10-course "Degustation Menu" also available for $235 ($340-$385 with wine pairings).
Pricing does not include tax and gratuity.

Menu changes daily.

Here is a sample 10-course menu:

Amuse Bouche
Cauliflower Panna Cotta with Siberian Caviar

Galilee Osetra Caviar with Traditional Garnishes $105 half ounce/$210 1 ounce

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Roulade of Smoked Salmon and Alaskan King Crab

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Alaskan Sablefish with Baby Bok Choy

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Wild Turbot with Toasted Capers and Preserve Lemon $35.00

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Scottish Langoustine with Nage Crema

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Truffled Bell & Evans Chicken with Chanterelle Mushrooms

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Berkshire "Porchetta", Sherry Vinaigrette

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Australian Kobe-Style Beef with Comte Potato Gnocchi
Miyazaki Japanese Beef $55.00

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Selection of Cheese from the Market

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Green Apple Mousse with Sour Cream Ice Cream

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Peruvian Chocolate Crunch

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Sulawesi Island Coffee by Joffrey's, Tea, and Friandises

Queen Victoria's Room - 10-course Prix Fixe Menu with French gueridon service $235 per guest ($340-$385 with wine pairings). Pricing does not include tax and gratuity.

Menu changes daily. Here is a sample menu:

Amuse Bouche
Soft Poached Quail Egg with Galilee Caviar
Chicken Liver Terrine
Cauliflower Panna Cotta
Porcini Mushroom Cappucino

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Gulf Shrimp - with Heirloom Tomatoes with Charmoula sauce
Michel Redde Sancerre "Les Tuilieres", Loire 2009

Cold "Smoked" Niman Lamb - with Fuji Apple and Curry Dressing
Grans-Fassian Piesporter Kabinett Riesling, Mosel 2009

Alaskan Salmon - with Bamboo Rice and Soy Beans
Kanbara "Bride of the Fox" Gofryakumangoku Junmai Ginijo, Nigata

Poulet Rouge - with Calamarata Pasta, Forest Mushrooms and Black Truffles
Hartford Court Land's Edge Vineyards Pinot Noir, Sonoma Coast 2007

Minnesota Elk Tenderloin - with Braised Red Cabbage Tart
Cerreto Rossana Dolcetto d'Alba, Piedmont 2010

Australian Kobe-style Beef - with Smoked Garlic Potato Purée
Mollydooker The Maitre D'Cabernet Sauvignon, South Australia 2009

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Selection of Cheese from Our Trolley
Quinta do Crasto Late Bottled Vintage Porto 2006

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Green Apple Baba - with Sour Cream Ice Cream

Peruvian Chocolate Cylinder - with Elder Flower Sauce
Chocolate and Navan Bubble

"Celebes" Coffee, Tea, and Friandises - with Elder Flower Sauce
Chocolate and Navan Bubble

Chef's Table - 7-10 course Prix Fixe Menu $250 per guest ($355-$400 with wine pairings). Pricing does not include tax and gratuity.


 

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