The fixed-price cost for the regular dining room is $125 per person. Wine pairings are $60 per person.
The fixed-price cost for Victoria & Albert's Chef's Table and its Queen Victoria's Room is $200 per person. Wine pairings are $95 per person. There are addtional tax (6.5%) and gratuity (20%) also added.
The restaurant has a new website with information about the regular dining room and the chef's table along with sample menus and other information. http://www.victoria-alberts.com
Please note the menu at this restaurant changes daily -- menus given here are just a representative sample of the types of dishes that may be available. Special dietary requests should be made at the time of your reservation and reconfirmed the day before.
For reviews or to submit your own review, click HERE.
May
2010
October 2009
January
2009
October
2008
July
2008
July
2008
April
2008
Gulf
Shrimp with Watermelon and Vanilla Aioli
Cru "Montage Vineyard, Chardonay
Minnesota
Elk Carpaccio with Olives, Artichokes and Chorizo Vinaigrette
King Estate Pinot Gris, Oregon 2007
Galilee
Osetra Caviar with Traditional Garnishes $90 half ounce, $180
1 ounce
DeSietra Osetra Caviar with Traditional Garnishes $60 half
ounce $120 1 ounce
**********
Citrus-poached
Halibut with Warm Verjus Vinaigrette
Michel Redde Sancerre "Les Tuilieres' Loire 2007
Marinated
King Salmon with Bok Choy and Soy Beans
"Bride of the Fox" Gohyakumangoka Junmai Ginjo, Nigata
Wild
Turbot with Toasted Capers and Meyer Lemon $30.00
Bisson Bianchetta, Golfo del Tifullio Genova 2007
**********
Zucchini-Tomato
Soup with Zucchini Ravioli
Chimay Ale Peres Trappistes, Belgium
Poulet
Rouge with Mushroom-Truffle Ragout, St. George Mushrooms and
English Peas
Caparone Aglianico, Paso Robles 2006
Duck
Breast, Duck Sausage and Confit with Strawberry and Rubarb
Acacaia "Winery Lake Vineyard" Pinot Noir, Caneros 2006
Holland
White Asparagus with Beurre Noisette Hollandaise $10
Cakebread Chardonnay, Napa Valley 2007
**********
Kurobuta
Pork Tenderloin and Belly - with Beets and Sherry Bacon Vinaigrette
Trinitas "Old Vine" Zinfandel, Contra Costa County 2005
Niman
Ranch Lamb with Spring Asparagus and Minted Jus
Beni Di Batasiolo Sovrana Barbera d'Alba, Piemonte 2006
Marcho
Farms Veal Tenderloin - with Marble Potatoes and Sauce Soubise
Pirathon Shiraz, Barossa Valley 2005
Australian
"Kobe" Beef Tenderloin - with Smoked Garlic Potato Purée
$35
Japanese Wagyu Strip Loin - with Oxtail Jus $80
Benziger "Tribute", Sonoma Mountain 2006
**********
Colston
Bassett Stilton, El Portiao, Gouda Reypenaer V.S.O.P. and Thomasville
Tomme
Quinta do Crasto Late Bottled Vintage Porto 2003
White
Chocolate Gelato - with Tableside Shavings and Micro Orchids
Paolo Saracco Moscato D'Asti, Piedmont 2007
Tanzanian Chocolate Pryamid with a Champagne-Chambord Truffle
Meyer Lemon and Blood Orange Purse - with Blackberry-Violet Sherbet
Carmalized
Banana Gateau
Vanilla
Bean Creme Brulee
Grand Mariner Souffle
Hawaiian Kona Chocolate Souffle
$125
per guest
Wine Pairings $60 per guest
Sesame
Crusted Big Eye Tuna - with TatSoi Salad and Tamari-Honey
Foam
*Marcel Deiss Pinot Blanc Bergheim, Alsace 2005
Colorado
Buffalo - with Fennel, Artichokes, and Sherry Vinaigrette
Bisson Bianchetta, Golfo de Tigullo (DOC) Genova 2007
Kazazhstan
Wild Osetra Caspian Sea Caviar - with traditional garnishes
$190 for ½ oz.; $380 for 1 oz.
Ciroc Vodka
Alaskan
Halibut - with Zellwood corn and Bamboo Rice Ragout
Langtry Sauvignon Blanc, Guenoe Valley Estate 2007
King
Salmon - with California Asparagus, Crab, and Sauce Bearnaise
Chimay Ale Peres Trappistes, Belgium
Wild
Turbot - with Toasted Capers and Meyer Lemon $30
Baileyana Chardonnay Firepeak Vineyard, Edna Valley 2006
Poulet
Rouge with Mushroom-Truffle Ragout, English Peas, and Yellow
Chanterelles
Apollo-Falter Spatburgunder, Rheinhessen 2007
Duck
Breast, Sausage, Confit - with Salsify and Cherry Sauce
Acacia "Winery Lake Vineyard" Pinot Noir, Carneros 2006
Kurobuta
Pork Tenderloin and Belly - with Beets and Sherry Bacon Vinaigrette
Frog's Leap Zinfandel, Napa Valley 2006
Niman
Ranch Lamb - with Fall vegetables and Celery Root
Castillo Perelada La Garriga Samso, Catalonia 2005
Marcho
Farms Veal Tenderloin - with Marble Potatoes and Sauce Soubise
Cesari Mara Ripasso Valpolicella, Veneto 2006
Australian
"Kobe" Beef Tenderloin - with Smoked Garlic Potato Purée
$35
Japanese Wagyu Strip Loin - with Oxtail Jus $80
Benziger "Tribute", Sonoma Mountain 2005
Colston
Bassett Stilton, Coach Farm Goat, 36-Month Aged Parmigiano-Reggiano,
and Thomasville Tomme
Quinta do Crasto Late Bottled Vintage Porto 2002
White
Chocolate Gelato - with Tableside Shavings and Micro Orchids
Paolo Saracco Moscato D'Asti, Piedmont 2006
Tanzanian
Chocolate Pryamid, Hawaiian Kona Chocolate Soufflé and
Peruvian Chocolate Ice Cream and Puff Pastry
Meyer Lemon and Blood Orange Purse - with Blackberry-Violet
Sherbet
Carmalized Banana Gateau
Vanilla Bean Creme Brulee
Grand Mariner Souffle
Hawaiian Kona Chocolate Souffle
$125
per guest
Wine Pairings $60 per guest
The White Truffle - The most prized luxury ingredient in the food market today. This rare ingredient is harvested from the Piedmont Region of Italy. The ripened fungus has an earthy/garlicky flavor and aroma, meant to be shaved at the last moment. $40
Amuse
Bouche
*Gosset Exellence Brut, Ay NV
Sesame
Crusted Big Eye Tuna with Tat Soi Salad and Tamari Honey Foam
*Marcel Deiss Pinot Blanc Bergheim, Alsace 2005
Dungeness
Crab Cannelloni with baby greens, radishes, and American caviar
*Langtry Sauvingnon Blanc, Lake County 2006
Iranian
Golden Osetra Caviar with Traditional Garnish 1/2 oz $190;
1 oz $380
*Hangar One Vodka
Minnesota
Elk over Mustard Spaetzle and Apple-Wine Kraut
*Castillo Perelada La Garriga Samso, Catalonia 2004
Duck
Breast, Sausage and Confit with Salsify, Sauce Bigarade
*Byron Pinot Noir, Nielson Vineyard Santa Maria Valley 2005
Florida
Black Grouper with Artichokes, Fennel, Leeks, and Jamón
Ibérico
*Domaine Vincent Girardin Santenay Ier Cru Clos de Tavannes 2006
Caremlized
Nantucket Scallop with Zellwood Corn Ragout
*Frank Family Vineyards, Chardonnay Napa Valley 2006
Monterrey
Abalone with Toasted Capers and Meyer Lemon $30
*Twisted Oak Roussanne/Marsanne, Sierra Foothills 2005
Kurobuta
Pork Tenderloin and Belly with Beets and Sherry Bacon Vinaigrette
*Trinitas "Old Vine" Zinfandel, Contra Costa County 2005
Pennsylvania
Lamb with Kabocha Squash and Italian Chestnut Sauce
*Familia Schroeder "Saurus" Merlot, Patagonia 2003
Marcho
Farms Veal Tenderloin with Hedgehog Mushrooms and English
Peas
*Abbazia Barolo D.O.C.G., Piedmont 2004
Australian
"Kobe" Beef Tenderloin with Smoked Garlic Potato Purée
$35
Japanese Wagyu Strip Loin with Oxtail Jus $80
*La Parde De Haut Bailly, Pessac-Leognan 2004
Colston
Bassett Stilton, Comte Fort des Rousses and Double Gloucester
*Quinta do Crasto Late Bottled Vintage Porto 2001
White
Chocolate Gelato with Tableside Shavings and Micro Orchids
*Paolo Saracco Moscato D'Asti, Piedmont 2006
Tanzanian
Chocolate Pryamid, Hawaiian Kona Chocolate Soufflé and
Peruvian Chocolate Ice Cream and Puff Pastry
Strawberry Dumpling with Meringue Crisp
Carmalized Banana Gateau
Vanilla Bean Creme Brulee
Grand Mariner Souffle
Hawaiian Kona Chocolate Souffle
"Celebes" Coffee, Tea, and Friandise
$125
per guest
Wine Pairings $60 per guest
Amuse
Bouche (lobster prepared three ways, non-seafood was squash
three ways)
*Domaine Meriwether Brut Rose, Oregon 199
Tamarind
Ancho Marinated Gulf Shrimp with Heirloom Tomato Vinaigrette
*Catina del Taburno Falanghina, Benevento 2006
Jumbo
Lump and Dungeness Crab with California Asparagus Salad
*Langtry Sauvingnon Blanc, Lake County 200
Iranian
Golden Osetra Caviar with Traditional Garnish 1/2 oz $150;
1 oz $300
*Roth Vodka
Minnesota
Elk over Stewed French Lentils with Baby Brussels Sprouts
and Florida Corn
*Cesari "Mara" Vino Di Ripasso Valpolicella 200
Poached
Vermont Quail with Black Mission Figs and Fuji Apples
*Dr Zenzen Valwiger Herrenberg Riesling Auslese, Mosel 2001
Florida
Black Grouper Amandine with Bean Ragout and Marcona Almonds
*Domaine Vincent Girardin Savigny-Les-Beaune "Les Vermots Dessus"
2006
Alaskan
King Salmon with Salsify and Demi-Tasse Cup of Smoked Salmon
Cream
*Rosenthal "The Malibu Estate" Chardonnay, San Luis Obispo 2006
Seared
Wild Turbot with Toasted Capers and Meyer Lemon $30
*Twisted Oak Roussanne/Marsanne, Sierra Foothills 2005
Kurobuta
Pork Tenderloin and Belly with Beets and Sherry Bacon Vinaigrette
*Carol Shelton Rocky Reserve Zinfandel, Dry Creek Valley 2004
Fennel
Pollen Dusted Lamb with Vegetable Ratatouille
*Las Terrasses, Priorat 2005
Marcho
Farms Veal Tenderloin with Yellow Chanterelles and English
Peas
*Abbazia Barolo D.O.C.G., Piedmont 2002
Australian
"Kobe" Beef Tenderloin with Celery Root Potato Puree $35 Japanese
Wagyu Strip Loin with Oxtail Jus $80
*Chateau St. Jan Cinq Cepages, Sonoma 2004
Colston
Bassett Stilton, Roves de Garrigues and Comte Forte Rousses
*Quinta do Crasto Late Bottled Vintage Porto 2001
White
Chocolate Gelato wwith Tableside Shavings and Micro Garden
Mint
*Paolo Saracco Moscato D'Astie, Piedmon 2006
Tanzanian
Chocolate Pryamid, Hawaiian Kona Chocolate Souffle and Peruvian
Chocolate Ice Cream and Puff Pastry
Berry Gateau with Mango Yogurt Panna Cotta
Carmalized Banana Gateau
Vanilla Bean Creme Brulee
Grand Mariner Souffle
Hawaiian Kona Chocolate Souffle
$125
per guest
Wine Pairings $60 per guest
Amuse Bouche (lobster prepared three ways, non-seafood was squash three ways)
Smoked
Alaskan Salmon with Blood Orange and Hearts of Palm Salad,
Aged Balsamic
Duck with Pickled and Roasted Beet Salad, Beet "Air"
Iranian Golden Osetra Caviar with Traditional Garnish ($150
for 1/2 ounce, $300 for 1 ounce)
New
Zealand Elk Tenderloin with Braised Red Cabbage and Mustard
Spaetzle
Ballotine of Poulet Rouge with Chicken Consumme, Hedgehog
mushrooms and Black Truffles
Pan Roasted Foie Gras with Fuji Apple Bread Pudding and
Mostrada di Cremona ($15.00)
Alaskan
Halibut with Petite French Lentils, Winter Corn and Saffron
Foam
Sumac Crusted Maine Scallop and Bok Choy and Coconut Emulsion
Seared Wild Turbot with Toasted Capers and Meyer Lemon
($30.00)
Niman
Ranch Lamb en Croute with Rainbow Swiss Chard, Salsify and
Tomato Lamb Jus
Kurobuta Pork Tenderloin and Belly with Banana Squash Ragout
Marcho Farms Veal Tenderloin with Braised Veal Cheeks and
Burgundy Poached Sweet Breads
Australian "Kobe" Beef Tenderloin with smoked Garlic
Puree ($35.00)
Japanese Wagyu Strip Loin with Oxtail Jus ($80.00)
Colston
Bassett Stilton, Monte Enebro and Fourme D'Ambert Fondue
White Chocolate Gelato with Micro Orchids and Tableside Shavings
Tanzanian
Chocolate Pyramid, Hawaiian Kona Chocolate Souffle, and Peruvian
Chocolate Ice Cream and Puff Pastry Berry Gateau with Mango Yogurt
Pannacotta
Camaralized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle
"Celebes" Coffee, Tea, and Friandise
Amuse
Bouche (Melon prepared four ways: A melon puree with crème
fraisce, watermelon with pickled watermelon rind, yellow watermelon
and an Italian ham wrapped around watermelon.)
Pairing: Heidsieck Monopole "Blue Top" Brut Champagne NV
*****
Tamarind-Ancho
Marinated Gulf Shrimp with Heirloom Tomato Vinaigrette
Pairing: Conundrum, Napa 2006
Jumbo
Lump and Dungeness Crab with California Asparagus Salad
Pairing: Pascal Jolivet, Sancerre 2006
Iranian
Golden Osetra Caviar with Traditional Garnish ($150 for 1/2
ounce, $300 for 1 ounce)
Pairing: Roth Vodka
*****
Truffle
Cured Poussin with Spring Morels and English Peas
Pairing: Domaine Vocoret & Fils Chablis 2006
Poached
South Carolina Quail with Black Mission Figs and Fugi Apples
Pairing: Dr. Zenzen Valwiger Herrenberg Riesling Auslese, Mosel
2001
Pan
Roasted Foie Gras with Georgia Peach Tart and Mostarda di
Cremona ($20.00)
Pairing: Royal Tokaji Azsu’ 5 Puttonyos, Ma’d Tokaj-Hegyalja
2003, Chateau d’Yquem Sauternes 2003 $75 3 oz
*****
Virginia
Black Bass Amandine with Bean Ragout and Marcona Almonds
Pairing: Rosenthal “The Malibu Estate” Chardonnay, San Luis
Obispo 2006
Alaskan
Red King Salmon with Torpedo Onions and Demi-Tasse Cup of
Smoked Salmon
Pairing: Toad Hall Lavender Hill Pinot Noir, Carneros 2005
Seared
Wild Turbot with Toasted Capers and Meyer Lemon ($30.00)
Pairing: Twisted Oak Roussanne/Marsanne, Sierra Foothills 2005
*****
Niman
Ranch Lamb with Artichokes and Zellwood Corn
Pairing: Bonny Doon Le Cigare Volant, Santa Cruz 2003
Kurobuta
Pork Tenderloin and Belly with Banana Squash Ragout
Pairing: Carol Shelton Rocky Reserve Zinfandel, Dry Creek Valley
2004
Marcho
Farms Veal Tenderloin with Braised Veal Cheeks and Burgundy
Poached Sweet Breads
Pairing: Prior d’Scala Dei, Priorat 2003
Australian
"Kobe" Beef Tenderloin with smoked Garlic Puree ($35.00)
Pairing: Beaulieu Vineyard Tapestry Reserve, Napa 2004
Japanese
Wagyu Strip Loin with Oxtail Jus ($80.00)
Pairing: Beaulieu Vineyard Tapestry Reserve, Napa 2004
*****
Colston
Bassett Stilton, Tarentaise and Nettle Meadow Kunik
Pairing: Quinto de Crasto Late Bottled Vintage Porto 2001
White
Chocolate Gelato with Micro Mint
Pairing: Paolo Saracco Moscato D’ Asti, Piedmont 2006
*****
Tanzanian
Chocolate Pyramid, Hawaiian Kona Chocolate Souffle’ and Peruvian
Chocolate Ice Cream in Puff Pastry
Berry Gateau with Mango Yogurt Panna Cotta
Caramelized Banana Gateau
Vanilla Bean Crème Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle
