Victoria and Albert's 2021 Dinner Menu and Prices
Last Updated: December 2019
Reader Reviews:
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.
Other
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:
First Course/Amuse Bouche- Imperial Caviar with Alaskan King Crab
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First Course Enhancement- International Caviar Tasting (295.00)
French Siberian Osetra ½-oz 143 or Full oz 285 / American Snake River White Sturgeon ½-oz 130 or Full oz 260 / Royal Belgium Platinum ½-oz or Full oz 235
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Second Course- New Zealand Langoustine with Passion Fruit Nuoc Cham
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Third Course- Glacier 51 Tooth Fish and Nantucket Scallops - with Dill and Potato Glass
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Third Course Enhancement- Wild Turbot- with toasted capers and preserved lemon $35 additional (subject to availability)
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Fourth Course- Maple-glazed Manchester Quail with Chestnut Gnocchi
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Fifth Course- Texas Wild Boar with Elote and 'Salsa Verde'
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Sixth Course- Australian Kobe-style Beef 'Steakhouse-style'-
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Sixth Course Enhancement- Miyazaki Japanese Beef $60
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Seventh Course- Selection of Cheese from the Market and Vanilla Gelato with Plum Compote and White Chocolate
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Dessert Course- Trinitario Chocolate Mousse and Avocado Gelato
**********
Non-Alcoholic Beverages-
Sulawesi Island Coffee by Joffrey’s Tea, and Friandises
Pricing does not include tax and gratuity.
Menu changes daily.
Here is a sample 7-course menu:
First Course/Amuse Bouche- Imperial Caviar with Alaskan King Crab
**********
First Course Enhancement- International Caviar Tasting (295.00)
French Siberian Osetra ½-oz 143 or Full oz 285 / American Snake River White Sturgeon ½-oz 130 or Full oz 260 / Royal Belgium Platinum ½-oz or Full oz 235
**********
Second Course- New Zealand Langoustine with Passion Fruit Nuoc Cham
**********
Third Course- Glacier 51 Tooth Fish and Nantucket Scallops - with Dill and Potato Glass
**********
Third Course Enhancement- Wild Turbot- with toasted capers and preserved lemon $35 additional (subject to availability)
**********
Fourth Course- Maple-glazed Manchester Quail with Chestnut Gnocchi
**********
Fifth Course- Texas Wild Boar with Elote and 'Salsa Verde'
**********
Sixth Course- Australian Kobe-style Beef 'Steakhouse-style'-
**********
Sixth Course Enhancement- Miyazaki Japanese Beef $60
**********
Seventh Course- Selection of Cheese from the Market and Vanilla Gelato with Plum Compote and White Chocolate
**********
Dessert Course- Trinitario Chocolate Mousse and Avocado Gelato
**********
Non-Alcoholic Beverages-
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
**********
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
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
**********
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
**********
Selection of Cheese from Our Trolley
Quinta do Crasto Late Bottled Vintage Porto 2006
**********
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
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
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
**********
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
**********
Lamb Loin, Piperade, Panisse and Kalamata Olives
**********
Australian Kobe-Style Beef with Potato Pinwheel
Miyazaki Japanese Beef $55.00
**********
Selection of Cheese from the Market
**********
Bittersweet Chocolate Dome on Praline Crunch
**********
Sulawesi Island Coffee by Joffrey's, Tea, and Friandises
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
**********
Alaskan King Crab with Sun Kissed Melons and Pink Peppercorn Yogurt
**********
John Dory with Poppy Seed and Lemon Ravioli
**********
Dover Sole with Spanish Chorizo Bouillabaisse
**********
Roasted French Quail with Corn Pudding and Spinach
Tagliatelle Pasta with Australian Black Truffles $75.00
**********
Lamb Loin, Piperade, Panisse and Kalamata Olives
**********
Australian Kobe-Style Beef with Potato Pinwheel
Miyazaki Japanese Beef $55.00
**********
Selection of Cheese from the Market
**********
Bittersweet Chocolate Dome on Praline Crunch
**********
Sulawesi Island Coffee by Joffrey's, Tea, and Friandises
