Victoria & Albert’s Dining Room

First Course


Second Course Selections

Galilee Osetra Caviar (1/2 oz) with Traditional Garnishes $105.00

Galilee Osetra Caviar (1 oz) with Traditional Garnishes $210

Gulf Shrimp with Hearts of Palm and Pistachios

Seared Tuna with Mango and Avocado

Third Course Selections

Seared Maine Diver Scallop with Roasted Cauliflower

Virginia Black Bass with Petite French Lentils and Roasted Carrots

Wild Turbot with Toasted Capers and Preserved Lemon $35.00

Fourth Course Selections

Long Island Duck with Turnip Kraut

Mojo Berkshire Pork with Chipotle Black Bean Soup

Fifth Course Selections

Veal with Mushroom Lasagna and Sauce Périgord

Lamb Loin and Belly with Cannellini Beans

Australian Kobe-style Beef Tenderloin with Bordelaise Sauce with Belly and Baby Beets

Miyazaki Japanese Beef $110.00

Sixth Course Selections

Selection of Cheese - Gouda Reypenaer, Point Reyes Toma, Wyngaard Chèvre Affiné, and Colston Bassett Stilton

Roasted White Chocolate Gelato with Asian Pear

Dessert Selections

Tanzanian Chocolate Mousse with Orange-scented Milk Chocolate Gelato

Green Apple Mousse with Sour Cream Ice Cream

Caramelized Banana Gâteau

Grand Marnier Soufflé

Hawaiian Kona Chocolate Soufflé


Scott Hunnel, Chef de Cuisine  Erich Herbitschek, Pastry Chef  Israel Pérez, Maître d’Hôtel

Menu Prix Fixe $185.00 per Guest. May we suggest our Wine Pairings $65.00 per Guest.


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