Victoria and Albert's
Grand Floridian - Resort
Dinner Menu

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Menu Date: July 2018

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 from July 2018:

Amuse Bouche
Delta Asparagus with Imperial Caviar

Galilee Osetra Caviar with Traditional Garnishes $110 half ounce/$210 1 ounce

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Alaskan King Crab with Sun Kissed Melons and Pink Peppercorn Yogurt

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John Dory with Poppy Seed and Lemon Ravioli

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Dover Sole with Spanish Chorizo Bouillabaisse

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Roasted French Quail with Corn Pudding and Spinach
Tagliatelle Pasta with Australian Black Truffles $75.00

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Lamb Loin, Piperade, Panisse and Kalamata Olives

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Australian Kobe-Style Beef with Potato Pinwheel
Miyazaki Japanese Beef $55.00

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Selection of Cheese from the Market

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Bittersweet Chocolate Dome on Praline 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.

Sample menu from Nov 2017 includes:

Amuse-Bouche- Citrus Cured Black Cod with Imperial Caviar

Galilee Osetra Caviar with Traditional Garnishes additional $105.00 1/2 oz, $210.00 1 oz

Seared Duck Breast with Farro and Asian Pears

New Zealand Langoustine with Pickled Daikon and Avocado

John Dory with Poppy Seed and Lemon Ravioli

Wild Turbot with Toasted Capers and Preserved Lemon additional $35.00

Marcho Farms Veal with Black Truffles

Lamb Loin with Barley Porridge and Compressed Quince

Australian Kobe-Style Beef with Roasted Garlic Potatoes
Miyazaki Japanese Beef additional $55.00

Selection of Cheese from the Market

Green "Apple" with Sour Cream Ice Cream

Peruvian Chocolate with Orange Milk Chocolate Gelato

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


 

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