For the fellow foodies who read the blog, as promised, our menu from Victoria & Albert’s Monday night. Without further adieu:
Oh! We opted for the wine pairing as well. The following is what I ate.
Amuse-Bouche
Taittinger Prestige Cuvee NV
Minnesota Elk Carpaccio with Olives, Artichokes and Chorizo Vinaigrette
Conundrum, California 2006
Citrus-poached Halibut with Warm Berjus Vinaigrette
Michel Redde Sancerra “Les Tuilieres”, Loire 2007
Truffle Gnocchi with Black Trumpet Mushrooms, English Peas and Perigord Winter Black Truffles
Caparone Aglianico, Paso Robles 2006
Japanese Wagyu Tenderloin with Oxtail Jus
Benziger “Tribute”, Sonoma Mountain 2006
Thomas Hoe Stevenson Stilton, Coach Farm Goat, Gouda Reypenaer V.S.O.P. and Thomasville Tomme
Quinta do Crasto Late Bottled Vintage Porto 2003
Carmalelized Banana Gateau
Candies
John ate the amuse-bouche also and then:
Carpaccio of Roasted Beets with Petit Bibb Lettuce and Sherry Vinaigrette
Bisson Bianchetta, Golfo del Tigullio (DOC) Genova 2007
Sake-Soy-marinate King Salmon with Bok Choy and Soy Beans
Kanbara “Bride of the Fox” Gohyakumangoku Junmai Ginjo, Nigata (sake)
Duck Breast, Duck Sausage and Confit with Strawberry and Rhubarb
Acacia “Winery Lake Vineyard” Pinot Noir, Carneros 2006
Jurobuta Pork Tenderloin and Belly with Baby Beets and Sherry-Bacon Vinaigrette
Trinitas “Old Vine” Zinfandel, Contra Costa County 2005
Same cheese plate as above
Grand Marnier Souffle
Yes, we waddled out the restaurant…from being so sated not from being drunk with all that wine. Our first dinner at V&A’s taught us the virtue of drinking lots of water and sampling the wines while only drinking the full glass of those that are just too good not to.
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