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disneyfoodbykelley:

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
disneyfoodbykelley:

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
disneyfoodbykelley:

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
disneyfoodbykelley:

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
disneyfoodbykelley:

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
disneyfoodbykelley:

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
disneyfoodbykelley:

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
disneyfoodbykelley:

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
disneyfoodbykelley:

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
disneyfoodbykelley:

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info

disneyfoodbykelley:

Victoria & Albert’s part three.  

Menus (detailed descriptions there)

Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  

Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  

Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)

Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  

Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  

Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 

Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)

Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info
Victoria & Albert’s part three.  
Menus (detailed descriptions there)
Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  
Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  
Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)
Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  
Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  
Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 
Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)
Zoom Info

Victoria & Albert’s part three.  

Menus (detailed descriptions there)

Amuse bouche: octopus medallion and melon soup with crispy prosciutto shavings.  This was indescribable.  I am really picky about seafood, but this was cooked to perfection.  Not chewy at all, and absolutely delicious.  The melon soup was flavorful and the prosciutto added an interesting saltiness and crunch to the dish.  The champagne paired with it was divine.  

Cold appeetizer: Pheasant 2 ways with fuji apples (purees, apple sauce, apple crisp).  That little jar had micro greens on top of roasted pheasant leg meat and some fuji apple puree (or paste?) that was probably the most amazing bite of food I’ve ever eaten in my life.  It kept getting better with each new plate.  

Warm appetizer: Scallop with curry broth.  Slightly Asian flavors, but very sophisticated dish with many different textures.  I loved it, but the boyfriend isn’t a fan of Asian flavor profiles.  He hates curry and ginger, so he didn’t think it was as good as everything else we had.  (He’s an idiot, it was fantastic)

Game: Quail (yes, that’s a tiny poached quail egg and it was delicious).  The hollandaise, jus, and pears were paired so perfectly with the first of my red wines of the night.  I prefer reds, but the whites until this point were so perfect with their dishes, I loved every single one.  I don’t remember if the grees stuff was pesto or chimichurri, but I wanted to lick the whole plate.  The sauces were incredible.  

Entree: Lamb (that I was too excited about and ate some of before getting the picture, I swear it was prettier when it came out).  So the “ash crust” was something I thought was going to be odd, but it was absolutely heavenly.  The vegetables were cooked and seasoned perfectly and whatever the pulled/shredded pile was (near the fork in the picture) was so tender it practically melted in my mouth.  I could eat this every day.  

Cheese course: left to right, the 4 are listed on the menu.  We could have gotten a white chocolate gelato instead, but we both love cheese and didn’t really need 2 desserts after this ginormous meal.  In the middle was some kind of bread with dried fruits in it.  Somewhat similar to fruitcake but much more delicious, obviously. 

Dessert Course: Chocolate Timbale.  We asked the butler (yes, butler, not server) for his recommendations on the desserts.  There were too many choices.  I will forever regret not trying to chocolate souffle, but this was the perfect ending to an incredible meal.  

To be honest, there are no words to describe this meal.  It was simply amazing.  I could go on and on about the experience of dining here or the quality of the food (or how stuffed we were and how I could not drive home after getting the wine pairings) but the fact is, nothing I can say will help you understand what it feels like to eat here.  

This was the meal as I ordered it.  I had the wine pairings.  Coming soon: part 4, the bf’s meal.  (see parts one & two for breads, wines, and general location photos)

allwdwinsideout:

This Day in Disney History

August 15, 2009:  Kouzzina by Cat Cora opens it’s doors for the first time at Disney’s Boardwalk Resort.  This restaurant used to be the site of Spoodles, a Mediterranean restaurant.  

I went to Kouzzina once during a “let’s walk around Disney and eat everything in sight day” (don’t judge!) with disneyfoodbykelley and sampled some cheese and wine here.  Everything was delicious, and the restaurant itself was lovely.

Kouzzina will be permanently closing it’s doors on September 30 of this year, so if you want to have a meal here, be sure to do so soon!  There’s only about a month and a half left!

"let’s walk around Disney and eat everything in sight days" are the BEST!  We need more soon!!!

disneyfoodislove:

Drinking around the world, Epcot. Click the picture for description.

I’d be super interested in reading reviews of these.  What do they compare to?  Were they yummy?  (I mean, I know the italian margherita and Grand Marnier thing from France are amazing, but I’ve never had the rest of them).
Zoom Info
disneyfoodislove:

Drinking around the world, Epcot. Click the picture for description.

I’d be super interested in reading reviews of these.  What do they compare to?  Were they yummy?  (I mean, I know the italian margherita and Grand Marnier thing from France are amazing, but I’ve never had the rest of them).
Zoom Info
disneyfoodislove:

Drinking around the world, Epcot. Click the picture for description.

I’d be super interested in reading reviews of these.  What do they compare to?  Were they yummy?  (I mean, I know the italian margherita and Grand Marnier thing from France are amazing, but I’ve never had the rest of them).
Zoom Info
disneyfoodislove:

Drinking around the world, Epcot. Click the picture for description.

I’d be super interested in reading reviews of these.  What do they compare to?  Were they yummy?  (I mean, I know the italian margherita and Grand Marnier thing from France are amazing, but I’ve never had the rest of them).
Zoom Info
disneyfoodislove:

Drinking around the world, Epcot. Click the picture for description.

I’d be super interested in reading reviews of these.  What do they compare to?  Were they yummy?  (I mean, I know the italian margherita and Grand Marnier thing from France are amazing, but I’ve never had the rest of them).
Zoom Info
disneyfoodislove:

Drinking around the world, Epcot. Click the picture for description.

I’d be super interested in reading reviews of these.  What do they compare to?  Were they yummy?  (I mean, I know the italian margherita and Grand Marnier thing from France are amazing, but I’ve never had the rest of them).
Zoom Info

disneyfoodislove:

Drinking around the world, Epcot. Click the picture for description.

I’d be super interested in reading reviews of these. What do they compare to? Were they yummy? (I mean, I know the italian margherita and Grand Marnier thing from France are amazing, but I’ve never had the rest of them).

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