Uncleromulus
Plain grey will be fine
- Joined
- Jan 28, 2001
So you're probably asking "'Who's John Dory?" Well-the better question is '"WHAT"s John Dory?". It's a fish! And it was on the menu the nite we dined at V&A last week. Truth to tell, I'd never heard of it, but once I saw it on the menu, I just had to try it.
Anyway--we arrived for dinner at V&A (our 21st!!) promptly at 6:00 and after valet parking the Santa fe (valet is free if you dine at V&A) made our way thru the GF lobby to the restaurant. This evening Uncleromulus had on his blue sport coat, tan slacks, and a vintage Disney 'Postage Stamp" tie I managed to find while cleaning out my closet. Mrs. U had on a nice pants suit, with flats.
Upon arrival were were greeted at the podium, where I was disappointed to learn that Pete ( our usual "Albert") was off the entire week. But Nancy, our usual Victoria, was on hand, and Marty (on loan from Jikos) proved to be a worthy Albert. We were seated in what I call the 'Side Room" at V&A. It's off to the left as you enter, and normally used for private affairs, or for seating larger parties together. This nite it was being used for normal seating since the early seating at V&A was booked solid. Were this our first dinner there I'd have been a tad disappointed.. I think the main dining area is a bit nicer, and you can also see and hear the harpist much better. But the side room is pretty enough in it's own right (the fireplace is especially attractive) and besides, it's where Nancy was stationed that evening. This nite there were 5 tables in the room, and all were full.
As our menus were handed to us, it dawned on me--there was a costume change for the Albert's!! Instead of the usual brown Tux, they now wear blue/grey tuxes. And the tails seem a bit longer than the older models. Nancy said the Victoria's also had a change in their attire, but I didn't notice any real difference.
And another change became apparent as I read the menu--Iron Horse Fairytail Champagne was not on the menu. Instead, they offered Argyl Brut Willamette Valley, 1997. It was a worthy replacement--I downed the first glass with such gusto that Nancy came around with another. It's very good--!!
And now--I found something that I think V&A could do better. Rolls at V&A are served individually--that is, you get one placed on the bread plate. Finish it, and you'll get another, and so on. The rolls are fresh and warm--but VERY crusty. By the time I had finished 2, it appeared as though I had been feeding the pigeons!!
Over the years,I've found no good way to cut or tear these apart w/o making a mess--I'd prefer softer, more chewey rolls.
But--on to the meal!!
The Chef's special appetizer this evening was a sea scallop drizzled in lime/cocoanut mixture. Excellent--it would make a worthy "real" appetizer!! For our "cold" appetizers, I had Applewod Roasted African Pheasant with Cider Vinaigrette, while Mrs, U went with Maine Lobster Cannelloni. Since we had decided on wine pairings, her wine was King Estate Pinot Gris Oregon, 2001. MY wine was Brokenwood Harlequin Chardonneay, Cowra McLaren Vale-Pathway, 2000.
Hot appetizers were next--I had Cast Iron roasted Quail, while she ordered the Florida Blue Crab Stuffed Squash Blossom. The wines with these were Trimbach Gewurztaminer, Alsace, 2000, and Domaine Laroche Chablis St Martin, Burgundy, 2001.
Soups were next up, and they were excellent!! Mrs. U had Gamebird Consomme' with fresh tortellini, while I had Sweet Potato Almond Cream. I don't usually order "heavy" soup like that, but this sounded so good I had to try it. YUM!!
Entrees are always well worth the wait at V&A and these certainly were. I had the aforementioned John Dory, with Ohio Corn and California Crayfish. It is a mildy firm, mildly sweet tasting fish--reminded me a bit of Halibut in taste and texture. Mrs, U went with her "usual"--Grilled Prime Filet. This evening, it was served with Sweet Onion Puree and Burgundy reduction. It was literally fork tender-a beautiful piece of meat. MY wine was Napa Wine Pinot Blanc, Napa Valley 2000. With the filet came Elderton Tauntalus Shiraz, Cabernet-Sauvignon, S. Australia, 2001.
Next up was the cheese and Port wine. A bit of a disappointment here--Stilton was not the cheese offered. Instead, it was Vacherin Fribourqeois, served with Black Mission Fig Chutney. Not too bad-but I miss the Stilton. Used to be they brought out the entire cheese wheel and carved it tableside, served with poached pear and pumpernickle bread. But them days is gone, I guess----
The Port was Ferreira Tawny, Porto and was quite good.
Finally-dessert. Sticking with tradition, we both had souffles. Mine was Grand Mariner, while Mrs. U had the Hawaiian Kona Chocolate. These have both been on the menu for a number of years now, and I hope they continue to be available. Dessert wine came with the souffles and it was an absolute hit. Selaks Gewurztraminer-Riesling Icewine, Marlborough 2002 was the selection, and it was achingly sweet!! We're going to get some next trip to our liquor store.
The meal had to end, and it did as we had some coffeee from that gravity tableside coffee brewer. Time was 8:40--2 hours and 40 minutes from start to finish. Armed with yet another set of menus (and a rose) we made our way back to valet parking, looking forward to our next meal at V&A!
Anyway--we arrived for dinner at V&A (our 21st!!) promptly at 6:00 and after valet parking the Santa fe (valet is free if you dine at V&A) made our way thru the GF lobby to the restaurant. This evening Uncleromulus had on his blue sport coat, tan slacks, and a vintage Disney 'Postage Stamp" tie I managed to find while cleaning out my closet. Mrs. U had on a nice pants suit, with flats.
Upon arrival were were greeted at the podium, where I was disappointed to learn that Pete ( our usual "Albert") was off the entire week. But Nancy, our usual Victoria, was on hand, and Marty (on loan from Jikos) proved to be a worthy Albert. We were seated in what I call the 'Side Room" at V&A. It's off to the left as you enter, and normally used for private affairs, or for seating larger parties together. This nite it was being used for normal seating since the early seating at V&A was booked solid. Were this our first dinner there I'd have been a tad disappointed.. I think the main dining area is a bit nicer, and you can also see and hear the harpist much better. But the side room is pretty enough in it's own right (the fireplace is especially attractive) and besides, it's where Nancy was stationed that evening. This nite there were 5 tables in the room, and all were full.
As our menus were handed to us, it dawned on me--there was a costume change for the Albert's!! Instead of the usual brown Tux, they now wear blue/grey tuxes. And the tails seem a bit longer than the older models. Nancy said the Victoria's also had a change in their attire, but I didn't notice any real difference.
And another change became apparent as I read the menu--Iron Horse Fairytail Champagne was not on the menu. Instead, they offered Argyl Brut Willamette Valley, 1997. It was a worthy replacement--I downed the first glass with such gusto that Nancy came around with another. It's very good--!!
And now--I found something that I think V&A could do better. Rolls at V&A are served individually--that is, you get one placed on the bread plate. Finish it, and you'll get another, and so on. The rolls are fresh and warm--but VERY crusty. By the time I had finished 2, it appeared as though I had been feeding the pigeons!!
Over the years,I've found no good way to cut or tear these apart w/o making a mess--I'd prefer softer, more chewey rolls.
But--on to the meal!!
The Chef's special appetizer this evening was a sea scallop drizzled in lime/cocoanut mixture. Excellent--it would make a worthy "real" appetizer!! For our "cold" appetizers, I had Applewod Roasted African Pheasant with Cider Vinaigrette, while Mrs, U went with Maine Lobster Cannelloni. Since we had decided on wine pairings, her wine was King Estate Pinot Gris Oregon, 2001. MY wine was Brokenwood Harlequin Chardonneay, Cowra McLaren Vale-Pathway, 2000.
Hot appetizers were next--I had Cast Iron roasted Quail, while she ordered the Florida Blue Crab Stuffed Squash Blossom. The wines with these were Trimbach Gewurztaminer, Alsace, 2000, and Domaine Laroche Chablis St Martin, Burgundy, 2001.
Soups were next up, and they were excellent!! Mrs. U had Gamebird Consomme' with fresh tortellini, while I had Sweet Potato Almond Cream. I don't usually order "heavy" soup like that, but this sounded so good I had to try it. YUM!!
Entrees are always well worth the wait at V&A and these certainly were. I had the aforementioned John Dory, with Ohio Corn and California Crayfish. It is a mildy firm, mildly sweet tasting fish--reminded me a bit of Halibut in taste and texture. Mrs, U went with her "usual"--Grilled Prime Filet. This evening, it was served with Sweet Onion Puree and Burgundy reduction. It was literally fork tender-a beautiful piece of meat. MY wine was Napa Wine Pinot Blanc, Napa Valley 2000. With the filet came Elderton Tauntalus Shiraz, Cabernet-Sauvignon, S. Australia, 2001.
Next up was the cheese and Port wine. A bit of a disappointment here--Stilton was not the cheese offered. Instead, it was Vacherin Fribourqeois, served with Black Mission Fig Chutney. Not too bad-but I miss the Stilton. Used to be they brought out the entire cheese wheel and carved it tableside, served with poached pear and pumpernickle bread. But them days is gone, I guess----
The Port was Ferreira Tawny, Porto and was quite good.
Finally-dessert. Sticking with tradition, we both had souffles. Mine was Grand Mariner, while Mrs. U had the Hawaiian Kona Chocolate. These have both been on the menu for a number of years now, and I hope they continue to be available. Dessert wine came with the souffles and it was an absolute hit. Selaks Gewurztraminer-Riesling Icewine, Marlborough 2002 was the selection, and it was achingly sweet!! We're going to get some next trip to our liquor store.
The meal had to end, and it did as we had some coffeee from that gravity tableside coffee brewer. Time was 8:40--2 hours and 40 minutes from start to finish. Armed with yet another set of menus (and a rose) we made our way back to valet parking, looking forward to our next meal at V&A!
. My mum doesn't drink red wine and is not planning on doing the wine pairing. I'd love to try it though. I'll see how I feel on the night but I'm very tempted.
Always look forward to your reviews thanks again for sharing.
