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The menu for Victoria and Albert's changes everyday. The changes
are very small each day, but this will give you an idea as to what
the menu is like.
The cost for dining at V & A's is $95 per person for 8 courses.
There are additional costs for when they have Caviar, Abalone, or
Chef Scott Hunnel's award winning Truffle menu.
The menus are given you in a black jacket with your name on them
in gold ink. On the inside the menu has your name typed onto the
menu under the date of when you are dining. You can also have "Happy
Birthday!", "Happy Anniversary!", or "Congratulations!" printed
under your names.
Amuse Bouche
Heidsieck Monopole "Blue Top" Brut Champagne
Ohio Tomatoes and Costa Rican Hearts of Palm with Blue Fin Tuna
King Estate Pinot Gris, Oregon 2005
Long Island Duck with Tuscan Lemon, Grains of Paradise and Minus Light Vinegar
Von Buhl Maria Schneider "Jazz" Riesling, Pfalz 2004
Iranian Osetra Caviar with Traditional Garnish $115 1/2 oz $230 1 oz
Stolichnaya Vodka Elite
Quail with Black Mission Fig Jam and Turnip Kraut
Waterford Shiraz, Stellenbosch 2003
Colorado Lamb with Wild Mushroom Ragout, Porcini Pasta and Truffle Foam
La Baronne Rouge "Montagne d'Alaric", Corbieres 2002
Pan Roasted Foie Gras and Fuji Apple Tart with Mostarda di Cremona $10.00
Royal Tokaji Azsu 5 Puutonyos, Mad Tokaj-Hegyalja 2000
Royal Tokaji Essencia, Hungary 1999 $28.00 1oz
Cape Cod Scallop over Roasted Delicata and Pumpkin, Styrian Pumpkinseed Oil
Sella I Mosca La Cala Vermentino, Sardegna 2004
John Dory "Amandine" with Green and White Asparagus, Beurre Noisette
Prosper Maufoux Vire-Clesse Chardonnay, Macon 2005
Seared Wild Turbot with Toasted Capers and Preserved Meyer Lemon $20.00
Fess Parker Viognier, Santa Barbara County 2004
Kurobuta Pork Tenderloin and Belly with Florida Corn and Cipollini Onions
Perez Cruz Reserva Carmenere, Maipo Valley 2002
New Zealand Elk with Potato Gnocchi and Veal Sweetbreads
La Colobaia Valpolicella "Ripasso" 2003
Duet of Prime Angus Beef and Short Ribs with Natural Jus
Chateau Cantemerle, Haut-Merdon 2003
Opus One, Napa Valley 2000 $70.00
Seared Australian "Kobe" Beef Tenderoin with Shrimp and Artichoke Risotto $25.00
Comte Saint Antoine, Fourme D'Ambert and 7 Year Aged Parmigiano-Reggiano
Heredias Special Reserve Ruby Porto
Guava Gelato with Micro Garden Mint
Michelle Chiarlo "Nivole" Moscato D'Asti, Piedmont 2005
Pyramid of Tanzanian Chocolate Mousse
Poached Pear with Cassis Mousse and Spiced Cake
Hawaiian Kona Chocolate Souffle
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
"Celebes" Coffee, Tea and Friandise
Menu Priz Fixe $115 per guest
May we suggest wine pairings $60 per guest
Beluga Caviar
Quail with Foie Gras
Fresh Fruit
Tart
Apple Baba
The
Chef's Table
For the devotees of epicurean living, Victoria & Albert's offers
you a unique "in kitchen" experience with Chef Scott Hunnel
and his culinary team. Your dining accomodations are at the preferred
Chef's Table located in the kitchen of Victoria & Albert's.
You and your guests will have an opportunity to observe and interact
with Chef Scott and his team, while partaking in the creative and
exciting culinary selections offered exclusively to the Chef's Table.
Plan to be a part of this innovating dining experience and indulge
in a special evening that will create lasting memories.
Pricing for the Chef's Table is $125.00 per person. The Royal Pairing,
which includes specially selected wine is $60 per person. The Chef's
Table is limited to parties of 10 or less.
Thanks to Paula & Alec K. for this menu
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