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 ********** Masago Crusted Gulf Shrimp with Ponzu Vinaigrette Roasted Long Island Duck with Pomegranate, Pistachios and Hearts of Palm ********** 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 ********** Braised Oxtail and Cherry Ravioli with roasted red peppers Vermont Quail with Parsnip puree and gif gastrique ********** 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 ********** Sottocenere Al Tartufo, Parmigiano Regiano, Colston Basseett Stilton, Gouda Reypenaer XO White Chocolate Gelato with tableside shavings ********** 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 ********** 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 ********** 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 $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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