Recently, I sent my good friend AJ, over at disneyfoodblog.com, a menu from our Honeymoon kick-off dinner at Victoria & Albert's. Since AJ wrote me to let me know it would be posted (and credited to my blog—thanks, AJ!) I thought I would share here!
First of all, this meal took place more than a year-and-a-half ago, so my memories on individual courses are a little muddy. (Plus there was a lot of wine served... so...)
We caught the red-eye from Portland to Orlando the day after our wedding. The next day, we checked into our honeymoon suite at the Grand Floridian where, as soon as we got the room key, we napped our butts off. While I was finishing my nap, the hotel sent us this:
There is a strict dress code at Victoria & Albert's so the wife got all dolled up while I ironed a shirt. Our dinner reservation was at 6:00pm, but located in our hotel—which turned out great because we didn't have to walk around property or catch Disney transportation wearing our Sunday's finest. (Although, I thought it might be kind of cool to walk around the parks looking as spiffy as possible. But oh, how our dogs would have barked.)
V&A is located on the second floor of the lobby, near Citrico's and the Mizner's Lounge. We arrived a little early, but were promptly seated. (Behind the main entrance flower display, near the harp—fantastic.)
Two servers—a man and a woman—graciously greeted us and assured us every wish would be granted. ("Be Our Guest," indeed.) Unfortunately I do not remember their names—but they were fantastic. Knowledgeable. Enthusiastic. Accommodating. When we wanted privacy, they were in the shadows. When we needed something, they were right there. (For instance, when I returned from the bathroom, I was met with a brand new linen napkin gracing my seat.) And at the end of the evening, the gentleman server took our picture, guiding us through the restaurant to the best locations.
We were presented with custom menus (and my wife was also presented with a red rose—where's my rose, V&A!?). The meal was explained to us: we were to pick one item from each course. We also chose to add the wine pairings for an additional cost, as we are both big winos—er, wine enthusiasts.