DINING
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Dinner Shows
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.
Victoria & Albert's Dining Room: Menu Prix Fixe begins at $135.00 per Guest. Wine Pairings from $65.00 per Guest. (Pricing does not include tax and gratuity.)
Queen Victoria's Room: Menu Prix Fixe begins at $210.00 per Guest. Wine Pairings from $105.00 per Guest. (Pricing does not include tax and gratuity.)
Chef's Table: Menu Prix Fixe begins at $210.00 per Guest. Wine Pairings from $105.00 per Guest. (Pricing does not include tax and gratuity.)
For reviews after 1/1/06, or to submit your own review, click HERE.
February 23, 2012 - Queen Victoria's Room
Amuse Bouche
Imperial Osetra Caviar with traditional garnishes $105 half ounce/210 1 ounce
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Masago Crusted Gulf Shrimp with Ponzu Vinaigrette
Roasted Long Island Duck with Pomegranate, Pistachios and Hearts of Palm
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Diver Scallop with fennel, leex and Minus 8 Verjust vinaigrette
Onion Ash Crusted North Carolina Wreck Fish with Clam Chowder
Wild Turbot with toasted capers and perserved lemon $30
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Braised Oxtail and Cherry Ravioli with roasted red peppers
Vermont Quail with Parsnip puree and gif gastrique
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Mangalitsa Pork with roasted beets and toasted caraway vinaigrette
Poulet Rouge with Hedgehog mushrooms and gnocchi
Niman Ranch Lamb with caramelized trunips and swiss chard
Australian Kobe-Style Beef Tenderloin with smoked garlic potato puree $35
Iwate Japanese Beef with Oxtail Jus $90
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Sottocenere Al Tartufo, Parmigiano Regiano, Colston Basseett Stilton, Gouda Reypenaer XO
White Chocolate Gelato with tableside shavings
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Tanzanian Chocolate Timbale with orange scented milk chocolate gelato
Meyer Lemon and Blood Orange Purse with Blackberry-violet sherbet
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
Hawaiian Kona Choclate Souffle
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Coffee, Tea and Friandise
$200 per guest
Wine Pairings $95 per guest
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
$125 per guest
Wine Pairings $60 per guest
Amuse Bouche
*Taittinger Prestige Cuvee NV
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Haricot Vert - with Petite Bibb Lettuce
Conundrum, California 2008
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Stir Fry - of Bamboo Rice Blend, Baby Bok Choy, and Soy Beans
Kanbara "Bride of the Fox" Gohyakumangoku Junmai Ginjo, Nigata
Roasted Butternut Squash Soup - with Tortellini
Estrella Inedit, Spain
Cru "Montage Vineyard" Chardonnay, Monterey 2008
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Poulet Rouge - with Black Trumpet Mushrooms and Truffle Gnocchi
Lonardi Giuseppe Valpolicella Ripasso 2007
Duck Breast, Duck Sausage, and Confit
La Crema "Los Carneros" Pinot Noir, Carneros 2007
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Marcho Farms Veal Tenderloin - with Marble Potatoes and Sauce Soubise
Mollydooker "The Boxer" Shiraz, McLaren Vale 2009
Australian "Kobe" Beef Tenderloin - with Smoked Garlic Potato Purée $35
Blackmore Wagyu Strip Loin - with Oxtail Jus $80
Duckhorn Cabernet Sauvignon, Napa Valley 2006
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Colston Bassett Stilton, Southern Belle Chevre, Gouda Reypender V.S.O.P. and Comte Saint Antoine
Quinta do Crasto Late Bottled Vintage Porto 2002
White Chocolate Gelato - with Tableside Shavings and Micro Orchids
I Vignaioli di S. Stefano Moscato D'Asti, Santo Stefano Belbo 2009
Tanzanie Chocolate Pryamid with Champagne-Chamborg 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
Amuse Bouche
*Taittinger Prestige Cuvee NV
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Tuna and Octopus a la Plancha - with Jamon Iberico
Bisson Bianchetta, Golfo del Tigullo (DOC) Genova 2007
Applewood Smoked Buffalo "Waldorf" - with Jamon Iberico
Domaine King Estate Pinot Gris, Oregon 2008
Galilee Osetra Caviar - with Traditional Garnishes $90 half ounce, $180
1 ounce
German Osetra Caviar with Traditional Garnishes $60 half ounce $120 1 ounce
Ciroc Vodka
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Vegetable Ash-Crusted Halibut - with Butter Clams and Corn Chowder
Mer Soleil Chardonnay, Santa Lucia Highlands, 2008
Sake-Soy-marinated Alaskan King Salmon - with Bok Choy and Soy Beans
Kanbara "Bride of the Fox" Gohyakumangoku Junmai Ginjo, Nigata
Wild Turbot - with Toasted Capers and Meyer Lemon $30.00
Hyde Vineyard "HDV" Chardonnay, Napa Valley 2007
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Roasted Butternut Squash Soup - with Tortellini
Estrella Inedit, Spain
Cru "Montage Vineyard" Chardonnay, Monterey 2008
Niman Ranch Lamb - with Rutabaga Turnip Kraut and Violet Mustard
Ceretto Rossana Dolcetto d'Alba 2006
Duck Breast, Duck Sausage, and Confit
La Crema "Los Carneros" Pinot Noir, Carneros 2007
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Kurobuta Pork Tenderloin and Belly - with Cannellini Bean Sauce
Trinitas "Old Vine" Zinfandel, Contra Costa County 2006
Poulet Rouge - with Black Trumpet Mushrooms and Truffle Gnocchi
Lonardi Giuseppe Valpolicella Ripasso 2007
Marcho Farms Veal Tenderloin - with Marble Potatoes and Sauce Soubise
Mollydooker "The Boxer" Shiraz, McLaren Vale 2009
Australian "Kobe" Beef Tenderloin - with Smoked Garlic Potato Purée $35
Blackmore Wagyu Strip Loin - with Oxtail Jus $80
Duckhorn Cabernet Sauvignon, Napa Valley 2006
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Colston Bassett Stilton, Southern Belle Chevre, Gouda Reypender V.S.O.P. and Comte Saint Antoine
Quinta do Crasto Late Bottled Vintage Porto 2002
White Chocolate Gelato - with Tableside Shavings and Micro Orchids
I Vignaioli di S. Stefano Moscato D'Asti, Santo Stefano Belbo 2009
Tanzanie Chocolate Pryamid with Champagne-Chamborg 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
Amuse Bouche
Soft Poached Quail Egg with Galilee Caviar
Roasted Butternut Squash Soup
Lobster Panna Cotta
Buffalo Mozzarella with Jamon Iberico
*Ruinert Blanc de Blancs Brut, Reims
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Caviar Tin of Dungeness Crab - with White Sturgeon Caviar and Petit Herbs
Michel Redde Sancerre "Les Tuilieres, Loire 2007
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Cold Smoked Niman Ranch Lamb - with Fuji Apple and Curry Dressing
Prinz zu Salm Dalberg Two Princes Riesling, Nahe 2009
Alaskan King Salmon - cooked tableside on a heated pink Himalayan Salt Rock
Kanbara "Bride of the Fox" Gohyakumangoku Junmai Ginjo, Nigata
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Poulet Rouge - with Black Trumpet Mushrooms and Truffle Gnocchi
Hartford Court Land's Edge Vineyards Pinot Noir, Sonoma Coast 2007
Minnesota Elk Tenderloin - with braised red cabbage tart
Domaine La Roquete Chateauneuf du Pape, Rhone 2005
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Australian "Kobe" Beef Tenderloin - with Garlic Potato Purée $35
Silver Oak Cabernet Sauvignon, Alexander Valley 2006
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Selection of Cheese from the Spaulted Maple Tray
Quinta do Crasto Late Bottled Vintage Porto 2002
White Chocolate Gelato - with Tableside Shavings and Micro Orchids
I Vignaioli di S. Stefano Moscato D'Asti, Santo Stefano Belbo 2009
Tanzanie Chocolate Pryamid with Champagne-Chamborg 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
Scott
Hunnel, Chef de Cuisine
Erich Herbitschek, Pastry Chef
Israel Perez, Maitre d'Hotel
