"Victoria and Albert's" Menus

Disney's Grand Floridian Resort and Spa

Dinner Menu
November 2015

  • First Course

  • Amuse-Bouche
  • Second Course Selections

  • Galilee Osetra Caviar (1/2 oz)
    with Traditional Garnishes

  • Galilee Osetra Caviar (1 oz)
    with Traditional Garnishes

  • Poussin with Marble Potatoes and Balsamic Froth
  • Colorado Bison with Black Radish Slaw and Kumquats
  • Third Course Selections

  • Masago-crusted Maine Scallop
    with Coconut-Curry Broth

  • Virginia Black Bass with "Claw Chowder"
  • Wild Turbot
    with Toasted Capers and Preserved Lemon

  • Fourth Course Selections

  • Quail with Cardamom and Sunchokes
  • Berkshire Pork with Cabbage Tart and Brussels Sprouts
  • Fifth Course Selections

  • Veal with Black Truffles and Sauce Périgord
  • Roasted Duck
    with Fennel and Leeks, "A l'Orange"

  • Onion Ash-crusted Niman Ranch Lamb
    with Belly and Baby Beets

  • Australian Kobe-style Beef Tenderloin
    with Potato Turnip Gratin

  • Australian Kobe-style Beef Tenderloin
  • Sixth Course Selections

  • Selection of Cheese
    Gouda Reypenaer, Point Reyes Toma, Wyngaard Chèvre Affiné, and Colston Bassett Stilton

  • Roasted White Chocolate Gelato
    with Asian Pear

  • Dessert Selections

  • Tanzanian Chocolate Timbale
    with Orange-scented Milk Chocolate Gelato

  • Peach Quark Mousse
  • Caramelized Banana Gâteau
  • Vanilla Bean Crème Brûlée
  • Grand Marnier Soufflé
  • Hawaiian Kona Chocolate Soufflé
  • Beverages

  • "Celebes" Coffee, Tea, and Friandises
NOTE: While every effort is made to ensure the accuracy of the menus listed on WDWMAGIC, please be aware that this is an unofficial site, and that menus may change at anytime. Check directly with the restaurant for any updates.