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.
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
October 5, 2006 -- Chef's Table
April 4, 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
Iranian Golden Osetra Caviar with Traditional Garnish ($150 for 1/2 ounce, $300 1ounce)
(Non-Seafood is the Salmon dish without the Salmon, and no Caviar)
New Zealand Elk Tenderloin with Braised Red Cabbage and Mustard Spaetzle
Ballotine of Poulet Rouge with Chicken Consumme and Black Truffles
Pan Roasted Foie Gras with Fuji Apple Bread Pudding and Mostrada di Cremona ($15.00)
Ivory King Salmon with Petite French Lentils, Florida Corn and Saffron Foam
Sumac Crusted Yellow Fin Tuna and Bok Choy and Coconut Emulsion
Monterey Albalone with Toasted Capers and Meyer Lemon ($30.00)
(non-seafood from this course is the Chicken or Pork from the other courses
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
Coffee, Tea
$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
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
Pairing:
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
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
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
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)
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.
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
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
