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Dinner Shows
Victoria and Albert's
Vegetarian Menu
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 $125.00 per Guest. Wine Pairings from $60.00 per Guest. (Pricing does not include tax and gratuity.)
Queen Victoria's Room: Menu Prix Fixe begins at $200.00 per Guest. Wine Pairings from $95.00 per Guest. (Pricing does not include tax and gratuity.)
Chef's Table: Menu Prix Fixe begins at $200.00 per Guest. Wine Pairings from $95.00 per Guest. (Pricing does not include tax and gratuity.)
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$125 per guest
Wine Pairings $60 per guest
Amuse Bouche
*Taittinger Prestige Cuvee NV
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Carpaccio of Roasted Beets - with Petite Bibb Lettuce and Sherry Vinaigrette
*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
Truffle Gnocchi - with Black Trumpet Mushrooms and Truffle Foam
Lonardi Giuseppe Valpolicella Ripasso 2007
Braised Endive and Fennel, Stewed French Lentils - and Chef's Garden Vegetables
La Crema "Los Carneros" Pinot Noir, Carneros 2007
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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
Amuse Bouche - tomatoes 4 ways
*Taittinger Prestige Cuvee NV
Carpaccio of Roasted Beets with Petite Bibb Lettuce and Sherry Vinaigrette
*Conundrum, California 2008
Brentwood Corn Soup with a Petite Corn Cake
*Estrella Inedit, Spain
Cru "Montage Vineyard" Chardonnay, Monterey 2008
Truffle Gnocchi with Yellow Chanterelles, Perigord Black Truffles and Truffle Foam
*La Crema "Los Carneros" Pinot Noir, Carneros 2007
Stewed French Lentils Potato Gratin and Chef's Garden Vegetables
*Mollydooker "The Boxer" Shiraz, McLaren Vale 2009
(Choice of):
Colston Bassett Stilton, Southern Belle Chevre, Gouda Reypenaer V.S.O.P. and Barber's Cheddar
*Quinta do Crasto Late Bottled Vintage Porto 2005
White Chocolate Gelato with Tableside Shavings
*I Vignaioli di S. Stefano Moscato D'Asti, Santo Stefant Belbo 2009
(Choice of):
Tanzanie Chocolate Pyramid with a Champagne Chambord Truffle
Meyer Lemon and Blood Orange Purse with Blackberry-Violet Sherbet
Carmalized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle
"Celebes" Coffee, Tea, and Friandise
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
Hearts of Palm and Fennel Salad with Garbanzo Beans, Beets, and Manni olive oil
*Langtry Sauvingnon Blanc, Lake County 2006
Mushroom Tortellini with Hedgehog Mushrooms, and Tableside Black Truffles
*Byron Pinot Noir, Nielson Vineyard Santa Maria Valley 2005
Calamarata Pasta with Vegetable Vegetable Ratatouille and 100 Year Old Balsamic
*Frank Family Vineyards, Chardonnay Napa Valley 2006
Fall Squash Risotto and Mustard Spaetzle with Stewed French Lentils, Miniature Vegetables, Carrot Coulis
*Castillo Perelada La Garriga Samso, Catalonia 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
Amuse Bouche
Butternut Squash Cream Soup and root vegetable flan
Hearts of Palm and Fennel Salad with Garbanzo beans, beets,
and Manni olive oil
Mushroom Tortellini with Trumpet Royal, Hedgehog mushrooms,
and tableside black truffles
Handmade Potato Gnocci with Vegetable Ratatouille and aged
Balsamic
Braised Red Cabbage with Mustard Spaetzle and Petite French
Lentils
Colston Bassett Stilton, Comte Fort des Rousses and Double Gloucester
White Chocolate Gelato with Tableside Shavings and Micro Orchids
Tanzanian Chocolate Pryamid, Hawaiian Kona Chocolate Soufflé and Peruvian Chocolate Ice Cream and Puff Pastry
Berry Gateau with Mango Yogurt Pannacotta
Carmalized Banana Gateau
Vanilla Bean Creme Brulee
Grand Mariner Souffle
Hawaiian Kona Chocolate Souffle
"Celebes" Coffee, Tea, and Friandise
