"Victoria and Albert's" Menus

Disney's Grand Floridian Resort and Spa

Dinner Menu
November 2018

  • First Course (Amuse-Bouche)

  • New Zealand Langoustine with Imperial Caviar, Avocado, and Lime Nuage
     
  • First Course Enhancement

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

     
  • Second Course

  • Bison Tenderloin
    with Horseradish Crème and Clementines

     
  • Third Course

  • Maine Halibut
    with Broccolini and Cheese

     
  • Third Course Enhancement

  • Wild Turbot
    with Toasted Capers and Preserved Lemon (Subject to Availability)

     
  • Fourth Course

  • Roasted French Quail
    with Corn Pudding and Spinach

     
  • Fifth Course

  • Roasted French Quail
    with Corn Pudding and Spinach

     
  • Fifth Course Enhancement

  • Tagliatelle Pasta with Italian White Truffles
    $75.00 
  • Sixth Course

  • Kurobuta Pork Belly with Pineapple and Peanuts
     
  • Seventh Course

  • Australian Kobe-style Beef
    with Potato Pinwheel

     
  • Seventh Course Enhancement

  • 宮崎牛 Miyazaki Japanese Beef (Market Price)
     
  • Eighth Course

  • Selection of Cheese from the Market
     
  • Dessert Course

  • Maple Chiffon with Pumpkin Butter and Calabaza Crisps
     
  • Non-Alcoholic Beverages

  • Sulawesi Island Coffee by Joffrey’s, 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.