Monday, 13th of June 2022 Menu Changes to Dinner Menu at Victoria and Albert's
View All Menu Updates for: Walt Disney World - Disneyland
Monday, June 13th 2022 changes to Victoria and Albert's Dinner Menu
View Victoria and Albert's Dining Location - Dinner MenuVictoria & Albert's Dining Roomdescriptionchanged from 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 ********** 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 to 7-course "Tasting Menu" Prix Fixe Menu $295 per Guest. Wine Pairings are additional and begin at $150 or $110 for zero proof. All wine pairings prices are per guest. 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 FriandisesQueen Victoria's Roomdescriptionchanged from 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 ********** 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 to 10-course Prix Fixe Menu with French gueridon service $375 per guest. Wine Pairings are an additional cost and begin at $200 or $110 for zero proof. All wine pairings are priced per guest. 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 ********** 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 Tabledescriptionchanged from 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 to 7-10 course Prix Fixe Menu $350 per guest. Wine Pairings begin at $200 or $110 for zero proof. Wine pairings pricing is per guest. 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
