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Victoria and Albert’s (Dinner)

Disney’s Grand Floridian Resort and Spa

 

Notes:
Menus change daily. Make special dietary requests at the time of your reservation and reconfirm the day before.

 

Victoria & Albert’s Dining Room – Prix Fixe Menu. Wine Pairings from $65.00 per Guest. (Pricing does not include tax and gratuity.)

Menu changes daily. Here is a sample menu:

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 $135.00

Queen Victoria’s Room – Prix Fixe Menu. Wine Pairings from $105.00 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

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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 $210.00

Chef’s Table – Prix Fixe Menu. Wine Pairings from $105.00 per Guest. (Pricing does not include tax and gratuity.) $210.00

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