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Victoria and Albert's

Grand Floridian Resort and Spa
 


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.


NOTE: As of September 2007, Victoria & Albert's REGULAR fixed price menu
will cost $125/person, and $60/person for the wine pairings.


For reviews after 1/1/06, or to submit your own review, click HERE.


October 08, 2009

January 19, 2009

October 7, 2008

July 14, 2008

July 11, 2008

April 4, 2008

October 19, 2007

August 29, 2007 - menu designed for those who do not prefer seafood

August 25, 2007

July 17, 2007
- menu designed for those who do not prefer seafood

June 23, 2007

October 5, 2006 -- Chef's Table


October 08, 2009

$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


January 19, 2009

$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


October 7, 2008

$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


July 14, 2008

$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


July 11, 2008

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


October 19, 2007

$125 per guest
Wine Pairings $60 per guest

Walnut Oil Seared Duck - hearts of palm, huckleberry vinaigrette and Fourme D' Ambert Fondue

Chorizo Crusted Bigeye Tuna - with Arbequina olives and Banyuls vinaigrette

Iranian Osetra Caviar - with traditional garnish ($125 1/2 ounce, $250 1 ounce)

*****

Minnesota Elk Tenderloin - with stewed petite French lentils and corn

Ballotine of Poulet Rouge - with chicken consomme, Scottish chanterelles and black truffles

*****

Alaskan Sablefish - with celery root puree and carnival couliflower

Gulf of Mexico Shrimp in two preparations

Seared Wild Turbot with toasted capers and meye lemon ($25)

*****

Napoleon of Veal Tenderloin with tomato fennel jus and artichokes

Kurobuta Pork tenderloin and belly with banana squash ragout

Kansas City Angus Beef with candied Yukon gold potatoes

Australian Kobe Beef Tenderloin with smoked garlic puree ($30)

*****

Saint Nectaire, Comte Saint Antoine and Taleggio

Mango-Blood Orange Gelato with lavender

*****

Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate ice cream and puff pastry

Berry Gateau with mango yogurt pannacotta

Caramelized banana gateau

Vanilla bean creme brulee

Grand Marnier souffle

Hawaiian Kona Chocolate Souffle


29 August 2007

Menu Prix Fixe $115.00 per guest. May we suggest our wine pairings $60.00 per guest.

Amuse Bouche
Pairing: Roederer Estate Anderson Valley Brut Rose NV

Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes and Blood Orange Vinaigrette
Pairing: Cantina Del Taburno Falanghina, Campania 2005

Chorizo Crusted Shrimp with White Beans, Olives and Banyuls Vinaigrette

Borsao Tres Picos Garnacha, Campo De Borja 2004

Pondichery Peppered Quail with a Four Grain Pancake, Georgia Peaches and Corn
Pairing: Dr. Zenzen Valwiger Herrenberg Riesling Auslese, Mosel 2001

Ballotine of Pulet Rouge with Duck Consomme and Scottish Chanterelles
Pairing: Pere & Fils Christian Moreau Chablis 2004

Pan Roasted Foie Gras and Fuji Apples and Mostarda di Cremona $15.00
P
airing: Royal Tokaji Azsu 5 Puttonyos, Mad Tokaj-Hegyalja 2000

Roasted Butternut Cream Soup
Pairing: Chimay Ale Peres Trappistes, Belgium

Crab Stuffed Tempura Squash Bloom with Grape Must Mustard
Pairing: Caymus Conundrum, California 2001

Kurobuta Pork Tenderloin with Bamboo Rice Bled, Cilantro Sauce
Pairing: Carol Shelton Rocky Reserve Zinfandel, Dry Creek Valley 2004

Marcho Farms Veal with Ratatouille Jam and Potato Gnocchi
Pairing: Cesari “Mara” Vino Di Ripasso Valpolicella 2004

Kansas City Angus Beef with Fingerling Potato Lyonnaise
Pairing: Sequoia Grove Cabernet Sauvignon, Napa 2003

Australian “Kobe” Beef Tenderloin Smoked Garlic Puree $30.00
Japanese Wagyu Strip Loin with Oxtail Jus $80.00
Pairing for both Kobe servings: Chateau Cantemerle, Haut-Medoc 2003

Opus One, Napa Valley 2000 $70.00

Comte Saint Antoine, Monte Enebro and Shelbourne Cheddar
Pairing: Cockburn’s 10 Year Old Tawny Porto

Tropical Fruit Gelato with Micro Mint
Pairing: Michele Chiarlo “Nivole” Moscato D’Asti, Piedmont 2005

Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry

Berry Gateau with Mango Yogurt Pannacotta

Carmelized Banana Gateau

Vanilla Bean Crème Brulee

Grand Marnier Souffle

Hawaiian Kona Chocolate Souffle

“Celebes” Coffee, Tea, and Friandise

Scott Hunnel, Chef de Cuisine * Erich Herbitschek, Pastry Chef * Israel Perez, Maitre d’hotel


25 August, 2007

Amuse Bouche
Roederer Estate Anderson Valley Brut Rosé NV
--------------------
Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes and Bllood Orange Vinaigrette
Cantina Del Taburno Falanghina, Campania 2005
Prosciutto Wrapped Gulf Shrimp with Melon Coulis and Pickled Watermelon
King Éstate Pinot Gris, Oregon 2005
Iranian Osetra Caviar with Traditional Garnish $125.00 ½ oz $250.00 1 oz
Ultimat Vodka
--------------------
Pondichery Peppered Quail with a Four Grain Pancake, Georgia Peaches and Corn
Dr. Zenzen Valwiger Herrenberg Riesling Auslese, Mosel 2001
Ballotine of Poulet Rouge with Duck Consommé and Scottish Chanterelles
Peré & Fils Christian Moreau Chablis 2004
Pan Roasted Foie Gras with Fuji Apples and Mostarda di Cremona $15.00
Royal Tokaji Azsú 5 Puttonyos, Mád Tokaj-Hegyalja 2000
--------------------
Alaskan King Salmon with Celery Root Purée and Carnival Cauliflowerr
Newton Red Label Chardonnay, Napa 2005
Crab Stuffed Tempura Squash Bloom with Grape Must Mustard
Caymus Conundrum, California 2001
Seared Wild Turbot with Toasted Capers and Meyer Lemon $25.00
Graff Family Vineyards Pinot Blanc, Monterey 2004
--------------------
Kurobuta Pork Tenderloin with Bamboo Rice Blend, Cilantro Sauce>
Carol Shelton Rocky Reserve Zinfandel, Dry Creek Valley 2004
Marcho Farms Veal with Ratatouille Jam and Potato Gnocchi
Cesari “Mara” Vino Di Ripasso Valpolicella 2004
Kansas City Angus Beef with Fingerling Potato Lyonnaise
Sequoia Grove Cabernet Sauvignon, Napa 2003
Australian “Kobe” Beef Tenderloin with Smoked Garlic Purée $30.00
Japanese Wagyu Strip Loin with Oxtail Jus $80.00
Château Cantemerle, Haut-Medoc 2003
Opus One, Napa Valley 2000 $70.00
--------------------
Comté Saint Antoine, Monte Enebro and Brillat Savarin
Cockburn’s 10 Year Old Tawny Porto
Tropical Fruit Gelato with Micro Mint
Michele Chiarlo “Nivole” Moscato D’Asti, Piedmont 2005
------------------

Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Soufflé
and Peruvian CChocolate Ice Cream and Puff Pastry
Berry Gâteau with Mango Yogurt Pannacotta
Caramelized Banana Gâteau
Vanilla Bean Crème Brûlée
Grand Marnier Soufflé
Hawaiian Kona Chocolate Soufflé
--------------------
“Celebes” Coffee, Tea and Friandise


17 July 2007

Menu Prix Fixe $115.00 per guest. May we suggest our wine pairings $60.00 per guest.

Amuse Bouche
Pairing: Heidsieck Monopole “Blue Top” Brut Champagne NV

Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes and Blood Orange Vinaigrette
Pairing: Twisted Oak Roussanne/Marsanna, Sierra Foothills 2005

Heriloom Tomatoes with Hawaiian Hears of Palm, 100 Year Aged Balsalmic
Pairing: Cantina Del Taburno Falanghina, Campania 2005

Prosciutto Wrapped Gulf Shrimp with Melon Coulis and Arugula
Pairing: King Estate Pinot Gris, Oregon 2005

Pondichery Peppered Quail with a Four Grain Pancake, Georgia Peaches and Corn
Pairing: Dr. Zenzen Valwiger Herrenberg Riesling Auslese, Mosel 2001

Kurobuta Pork with Elephant Garlic Spaetzle and Turnip Kraut
Pairing: Carol Shleton Rocky Reserve Zinfandel, Dry Creek Valley 2004

Pan Roasted Foie Gras and Fuji Apple Tart with Mostarda di Cremona $15.00
Pairing: Royal Tokaji Azsu 5 Puttonyos, Mad Tokaj-Hegyalja 2000

North Carolina Poulet with Potato Gnocchi and Parmesan Veloute
Pairing: Red Label Chardonnay, Napa 2005

Roasted Butternut Cream Soup
Pairing: Chimay Ale Peres Trappistes, Belgium

Veal Tenderloin and Sweetbreads with Cipollini Onions and Soubise Sauce
Pairing: Lynmar Pinot Noir, Russian River Valley 2004

Herb Crusted Lamb with Heirloom Toamtoes and Vegetable Ratatouille Ravioli
Pairing: Cesari “Mara” Vino Di Ripasso Valpolicella 2004

Australian “Kobe” Beef Tenderloin with Cauliflower Puree $30.00
Japanese “Kobe” Strip Loin with Oxtail Jus $80.00
Pairing for both Kobe servings: Chateau Cantemerle, Haut-Medoc 2003

Comte Saint Antoine, Fourme D’Ambert, and Chaource
Pairing: Cockburn’s 10 Year Old Tawny Porto

Sour Cherry Gelato with Micro Mint
Pairing: Michele Chiarlo “Nivole” Moscato D’Asti, Piedmont 2005

Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry

Berry Gateau with Mango Yogurt Pannacotta

Carmelized Banana Gateau

Vanilla Bean Crème Brulee

Grand Marnier Souffle

Hawaiian Kona Chocolate Souffle

“Celebes” Coffee, Tea, and Friandise

Scott Hunnel, Chef de Cuisine * Erich Herbitschek, Pastry Chef * Israel Perez, Maitre d’hotel


June 23, 2007

Prix Fix Price - $115 per guest, Wine pairings $60

Amouse Bouche:
Heidsieck "Blue Top" Brut Champagne NV

Appetizer course 1:
Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes and Satsuma Tangerine Vinaigrette (Wine pairing- Twisted Oak Roussanne/Marsanne, Sierra Foothills 2005)

Prosciutto Wrapped Gulf Shrimp with Melon Coulis and Arugula(King Estate Pinot Gris, Oregon 2005)

Iranian Osetra Caviar with Traditional Garnish  (extra charge of $125 for 1/2 oz. or $250 for 1 oz.)
(Pairing- Skyy 90 Vodka)

Appetizer Course 2:
Pondichery Peppered Quail with a Four Grain Pancake, Georgia Peaches and Corn (Dr. Zenzen Valwiger Herrenberg Reisling Auslese, Mosel 2001)

Kurobuta Pork with Elephant Garlic Spaetzle and Turnip Kraut (Perez Cruz Reserva Carmenere, Maipo Valley 2004)

Pan Roasted Foie Gras and Fuji Apple Tart with Mostarda di Cremona (extra charge of $15)
(Royal Tokaji Azsu 5 Puttonyos, Mad Tokaj-Hegyalja 2000 or an option for Chateau d'Yquem, Sauternes 2001 - $140 for 3 oz.)

Fish Course:
Copper River King Salmon with Bamboo Rice Blend, Coconut Broth (Trimbach Gewurztraminer, Alsace 2003)

Crab Stuffed Tempura Squash Bloom with Grape Must Mustard (Caymus Conundrum, California 2001)

Seared Wild Turbot with Toasted Capers and Meyer Lemon (extra charge of $25) (Graff Family Vineyards Pinot Blanc, Monterey 2004)

Main Course:
North Carolina Poulet with Potato Gnocchi and Parmesan Veloute (Newton Red Label Chardonnay, Napa 2005)

Veal Tenderloin and Sweetbreads with Cipollini Onions and Soubise Sauce (Lynmar Pinot Noir, Russian River Valley 2004)

Herb Crusted Lamb with Heirloom Tomatoes and Vegetable Ratatouille Ravioli (Cesari "Mara" Vino Di Ripasso Valpolicella 2004)

Australian "Kobe" Beef Tenderloin with Cauliflower Puree (extra charge of $30)

Japanese  "Kobe" Strip Loin with Oxtail Jus (extra charge of $80)
(Chateau Cantemerle, Haute-Medoc 2003)

Palate Cleansing/Cheese course:
Comte Saint Antoine, Fourme D'Ambert, and Pierre Robert (Cockburn's 10 Year Old Tawny Porto)

Lemon Gelato with Almond Biscotti and Micro Mint (Michele Chiarlo "Nivole" Moscato D'Asti, Piedmont 2205)

Dessert Course:

Mini- trio of Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry

Berry Gateau with Mango Yogurt Pannacotta

Carmelized Banana Gateau

Vanilla Bean Creme Brulee

Grand Marnier Souffle

Hawaiian Kona Chocolate Souffle

("Celebes" Coffee, Tea and Friandise)


October 5, 2006
Chef's Table

Amuse Bouche
Blue Fin Tuna with Ohio Tomatoes
Iranian Osetra Caviar with Traditional Garnish
Smoked Salmon Roulade with Bulgarian Caviar
Heidsieck Monopole "Blue Top" Brut Champagne

*****

Muscovy Duck with Tuscan Melon, Grains of Paradise and Minus Eight Vinegar
King Estate Pinot Gris, Oregon 2005

Tempura Crab Stuffed Squash Blossom with Violette Moustarde
Chateau Sancerre, Loire 2004

Colorado Lamb with Wild Mushroom Ragout and South African Porcini Mushroom Sauce
La Baronne Rouge "Montagne d'Alaric" Corbieres 2002

Kurobuta Pork Tenderloin and Belly with Florida Corn and Cipollini Onions
Perez Cruz Reserva Carmerere, Maipo Valley 2002

Pan-Roasted Foie Gras and Georgia Peach Tart with Mostarda di Cremona
Royal Takaji Azsu 5 Puttonyos, Mad Takaj-Hegyalja 2000

Seared Australian Kobe Beef Tenderloin with Braised Short Ribs
Chateau Cantemerle, Haut Medo 2000

Comte Saint Antoine, English Stilton, Robiola Bosina, Baked Mini Pear with Gorgonzola
Heredias Special Reserve Ruby Porto

Miniature Chocolate Pyramid, Hawaiian Kona Chocolate Souffle, and Orange Chocolate Napoleon

Poached Pear with Cassis Mousse and Spiced Cake
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle

Celebes Coffee, Tea and Friandise

Scott Hunnel, Chef de Cuisine
Erich Herbitschek, Pastry Chef
Israel Perez, Maitre d'Hotel

Menu Prix Fixe $165.00 per guest. May we suggest our wine pairings $70.00 per guest.


September 16, 2006

Amuse Bouche
Piper Heidsieck Monopole "Blue Top" Brut Champagne

*****

Ohio Tomatoes and Costa Rican Hearts of Palm with Char-Grilled Cuttlefish
Terruzi & Puthod “Terri di Tufi” Vernacchia di San Gimignano Toscana 2004

Long Island Duck with Galia Melon, Grains of Paradise and Minus eight Vinegar
King Estate Pinot Gris, Oregon 2004

Iranian Osetra Caviar with Traditional Garnish $100 ½ oz, $200 1 oz,
Skyy 90 Vodka

*****

Kurobuta Pork Tenderloin on a Corn Cake and a Cherry Cider Reduction
Perez Cruz Reserva Carmenere, Maipo Valley 2002

Poulet Rouge with Wild Mushroom Ragût, Truffled Egg and Porcini Sauce
La Baronne Rouge "Montagne d' Alaric", Corbieres 2002

Pan Roasted Foie Gras and Fuji Apple Tart with Mostarda di Cremona $15
Royal Tokaji Azsú 5 Puttonyos, Mád Tokaj-Hegyalja 2000

*****

Tempura Crab Stuffed Squash Blossom with Violette Mustard
Chateau de Sancerre, Sancerre 2003

Pompano "Amandine" with Green and Whie Asparagus, Beurre Noisette
Au Bon Climat Chardonnay, Santa Barbara 2002

Monterrey Abalone with Toasted Capers and Meyer Lemon $25.00
Fess Parker Viognier, Santa Barbara County 2004

*****

Minnesota Elk Tenderloin with Rainbow Marble Potatoes and Veal Sweetbreads
Waterford Shiraz, Stellenbosch 2003

Colorado Lamb with Potato Gnocchi and Summer Vegetables
Masi Campofiorin Corvina, Verona 2002

Duet of Prime Angus Beef and Short Ribs with Natural Jus
Chateau Cantemerle, Haut-Medoc 2006

Seared Australian “Kobe” Beef Tenderloin with Vegetable Risotto $30.00

*****

Comté Saint Antoine, Fourme D’ Ambert and Juliana
Heredias Special Reserve Ruby Porto

Guava Gelato with Micro Garden Mint
Fairview La Beryl Blanc, South Africa 2004

*****

Pyramid of Tanzanian Chocolate Mousse

Poached Pears with Cassis Mousse and Spiced Cake

Hawaiian Kona Chocolate Soufflé

Caramelized Banana Gâteau

Vanilla Bean Creme Brulee

Grand Marnier Souffle

“Celebes” Coffee, Tea and Friandise

Menu Prix Fixe $100.00 per guest. May we suggest our Wine pairings $55.00 per guest

Scott Hunnel, Chef de Cuisine
Erich Herbitschek, Pastry Chef
Israel Perez, Maitre d'Hotel


August 12, 2006

Amuse Bouche

Codorníu Cava Pinot Noir Brut, Penedes NV

Ohio Tomatoes and Costa Rican Hearts of Palm with Char-Grilled Cuttlefish
Terruzi & Puthod “Terri di Tufi” Vernacchia di San Gimignano Toscana 2004

Long Island Duck with Galia Melon, Grains of Paradise and Minus eight Vinegar

King Estate Pinot Gris, Oregon 2004

Iranian Osetra Caviar with Traditional Garnish $100 ½ oz, $200 1 oz,

Skyy 90 Vodka

Kurobuta Pork Tenderloin on a Corn Cake and a Cherry Cider Reduction
Morgan “Twelve Clones” Pinot Noir, Santa Lucia Highlands 2004

Poulet Rouge with Wild Mushroom Ragût, Truffled Egg and Porcini Sauce

Fendi di San Nicola Negro Amaro, Puglia 2004

Pan Roasted Foie Gras and Fuji Apple Tart with Mostarda di Cremona $15

Royal Tokaji Azsú 5 Puttonyos, Mád Tokaj-Hegyalja 2000

Tempura Crab Stuffed Squash Blossom with Violette Mustard
Mácon-Lugny “Les Charmes” Chardonnay 2004

King Salmon with Bamboo Rice Blend and Coconut Curry Sauce

Chìmay Ale Pères Trappistes, Belgium

Wild Turbot with Toasted Capers and Myer Lemon Sauce $25

Fess Parker Viognier, Santa Barbra County 2004

Minnesota Elk Tenderloin with Rainbow Marble Potatoes and Roasted Beets
Rombauer Eldorado Zinfandel, St. Helena 2001

Colorado Lamb with Potato Gnocchi and Summer Vegetables

Masi Campofiorin Corvina, Verona 2002

Grilled Prime Angus Beef with a Gorgonzola Potato Crouton and Port Wine Jus

Provenance Vineyards Cabernet Sauvignon, Rutherford 2003

Duet of Australian “Kobe” Beef (Beef Tenderloin and Short Ribs) $30

Comté Saint Antoine, Fourme D’ Ambert and Juliana
Adriano Ramos Pinto Tawny Port, Villanova de Gaia, Portugal NV

Guava Gelato with Micro Garden Mint

Fairview La Beryl Blanc, South Africa 2004

Pyramid of Tanzanian Chocolate Mousse
Orange Scented Mascarpone in a Chocolate Nest

Hawaiian Kona Chocolate Soufflé

Caramelized Banana Gâteau

Vanilla Bean Crème Brûlée

Grand Mariner Soufflé

“Celebes” Coffee, Tea and Friandise

Menu Prix Fixe $100.00 per guest. May we suggest our Wine pairings $55.00 per guest

Scott Hunnel, Chef de Cuisine
Erich Herbitschek, Pastry Chef
Israel Perez, Maitre d'Hotel


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