From: Rich_Koster@agwbbs.new-orleans.LA.US (Rich Koster)
Newsgroups: rec.arts.disney
Subject: Victoria & Alberts - Pt. 1
Distribution: world
Date: 14 Oct 92 19:53:40 CST
Organization: The Amiga GateWay BBS * New Orleans, La.

(From my wife Carol:)
 
This is the first of two posts featuring the menu of Victoria &
Albert's Restaurant in the Disney's Grand Floridian Resort.  It is a
limited seating, reservations a must, coat and tie and dressy dress
for ladies type place.  From other posts we've read, each table has
its own waiter (Albert) and waitress (Victoria...funny how they found
so many people with the same name to hire ;-) ) who serve you, explain
the food and wines to you, observe you for any signs that you need
anything without you're having to look around and gesture for it.
There was glare reflecting off the glass outside the restaurant, so
some of the words are obscured in my photographs.  The entrance is
very nice, a fireplace and couch, deep colors, very intimate.  No, we
didn't eat here :-(  Perhaps someone who has can elaborate about the
ambiance and level of service.  We read here that they give you a
calligraphy of the menu as a keepsake.  Keep in mind too that added to
the bill is 6% Florida Sales tax and you add a 15-20% tip.
 
Begin quote.
 
           (Brown oval portraits of a Victorian era woman and man)
 
                        The menu changes nightly
                  The price is fixed at $75.00 a person
             Price does not include tax, gratuity or alcohol
 
       For reservations or more information, please call 824-2383
 
   Lobster and Forest Mushrooms (?) Wrapped in a Beggar's Purse on a
                      Brandy Pink Peppercorn Sauce
     Seared and (?) Yellowfin Ahi Tuna on a Bed of Seaweed Salad with
                                Daikon
  Braised Petite (?) with Meaux Mustard in a Tiny Brioche, Spinach and
                                Morels
 
                     Cream of Asparagus and Fennel
                   Shrimp Consomme' with Lemon Grass
 
   Croustade of California Scallops with Coral, Sorrel and a Vermouth
                        Key Lime Beurre Blanc
  Medallions of Veal Orloff Glazed with Hollaandaise, Armagnac Jus and
                          Blue Corn Polenta
    Tournedos of Grilled Norwegian Salmon Stuffed with Sweet Jalapeno
                                Butter
      Carved Buffalo Sirloin, Asian Barbeque Marinated and Served on
                         Oriental Vegetables
 
    Seasoned Salad Leaves with Crushed Black Pepper and Roasted Garlic
                               Dressing
 
                    Royal Stilton and Poached Pear
 
    A Pistachio Bavarois on Layers of Crisp Phyllo Dough, Mocha Creme
                               Anglais
                 Blueberry and Peach Schnapps Souffle
                     Chocolate Macadamia Souffle
                    Fantasy of Fruits and Berries
 
 Frank Brough              Coffee, Friandises                Angel Ruiz
 Chef de Cuisine                                         Maitre d'Hotel
 
End of Quote.
 
BTW, this menu is from the night of 9/20/92.
 
--Carol Koster, Rich Koster's wife

-- Via DLG Pro v0.995

Internet: rich_koster@agwbbs.new-orleans.LA.US
    UUCP: rex!agwbbs!rich_koster
Newsgroups: rec.arts.disney