whoever
DIS Veteran
- Joined
- Apr 7, 2013
We were seated at our table a mere 9 minutes after our check-in. This was our first time sitting on the South Side of the dining room. Every other time, we've had the Northwest most table oddly enough. Our server Matt (who we've had the pleasure of having serve us on past occasions) was our server tonight. He ran us through the menu and apologized as he went to tend to a large party at a table set up against the now infamous window which was added in the renovation of 2014.
Katherine looking at drink menu. Fruit doesn't fall too far from the tree there.
Love these new chargers. Hope one someday makes it into my collection. Probably going to be a while before the switch out the new china though.
Here was our fare for the night..
And the Children's menu
Katherine being ever the planner was scrutinizing her choices carefully.
We had made our choices... I would have a Manhattan per my usual modus operando and Katherine a Le Raymond Fizz per hers. We are creatures of habit.
For the meal, we would place our orders as follows:
For me, I would have
First Course: Sautéed Diver Scallop, Field Beans, French Bayonne Ham, Corn Velvet
Soup: Butternut Squash Soup, Cranberry Beans, Duck Confit, Tuscan Kale
Third Course: Pan-Seared Duck Breast, Date Cous Cous, Mint, Cucumber Yogurt
Entree: Grilled Prime New York, Green Garlic Puree, Roasted Baby Roots
Dessert: Manjari Chocolate Opera Cake, Coffee, Chantilly Cream, Passion Fruit Sorbet
I would elect to have the wine pairing with mine as it is always a good time
Katherine would have:
First Course: Farmhouse Tomato Soup with mini grilled cheese sandwich
Second Course: Petit Filet of Beef with sautéed green beans, rice pilaf, and fruit skewer
Third Course: French Beignets with a trio of dipping sauces: chocolate, caramel, and vanilla
Before we started, we were presented an Amuse-bouche. It was a beet tartare with crème fresh and dill on a wafer of some sort. It wasn't to either of our liking.
Enjoying our drinks (we both ended up having two we liked them so much)
Katherine's First Course. Last time she was here, she got the Parfait. We discussed it when deciding to order and she said she did NOT want it because it was Greek Yogurt which she does not like. I think Amy ended up eating it last time. With 1/3 of the offerings scratched, and knowing Katherine has zero interest in salads, she wisely chose the Tomato Soup and Grilled Cheese. It was a HIT. Not a morsel of sandwich or drop of soup remained.
And mine. I'm a huge scallop fan. The Sautéed Sea of Cortez Rock Scallop with Sauce of Lemon, Lobster, and Vanilla from Napa Rose is one of my hands-down favorite dishes at the Disneyland Resort. I was not to be disappointed with this one. I let Katherine try one. She hasn't really ventured into shellfish or bi-valves yet. Her description of the taste... "It's like Pork and Chicken had a slimy baby". OK... I can see that. Still delicious. Some of the beans were REALLY hard though. Definitely needed more cooking on those. The ham was slightly overpowering for such a delicate dish. The scallop was front-and center the star of the show here. My libation for this dish was a sparkling wine (nothing pairs better with scallops, crab, or lobster for my money)
Next up, my soup course. Over all, a well balanced dish. I particularly though that the Duck gave it just the right amount of fatty kick to balance the Kale. I instructed Katherine on proper soup etiquette to get it all.. always tip the bowl away from you when trying to get the last morsels. Not sure what the wine pairing was here.
In between we had a pallatte clenser. It was a nicee Passion fruit sorbet.
Katherine's 2nd course. Again, creature of habit.. same thing she got last time. She loved everything but the green beans. Not sure what's wrong with that kid, green beans are awesome!!! I took care of those for her and she cleaned her plate of the rest. She particularly liked the pilaf. Said its better than what we normally make. I wonder if they substitute duck fat for the olive oil.
My third course. I had high hopes for this as I'm a huge duck fan. Alas.. it ended up tasting like roasted pork tenderloin. I just didn't get that duck flavor I seek. Needless to say still a great dish and my plate was spotless when it came time to have it cleared but I was left wanting. If I had it to do over again, I would have switched to the swordfish for this course. I think the wine pairing here was a pinot noir
My entree. I felt like I should have had two slices instead of just one, but this was AMAZINGLY good. Strip steak has a great steak flavor which I often don't do surprisingly. I'm more of a ribeye man, but I do cook strip steak on occasion. This one was right up there with the best I've cooked. The jus and vegetable pairings were superb. LOVED IT. The wine pairing here was a cabernet
Katherine's desserts (again, creature of habit). She loved the beignets and practically drank the vanilla dipping sauce. The chocolate happy birthday was a nice touch. I see they've switched to these vs. piping it onto the plate in chocolate.
My dessert, the Opera cake. Again, creature of habit here. I do love branching out, but I wasn't feeling brave enough to try the Pumpkin Harvest Celebration offering (now regretting my choice due to the limited offering). Oh well.. my Opera cake was astoundingly good as always. The wine pairing with this was a ruby port and OH SO GOOD.
I think the best part of the meal was not the food, drink, or ambiance, but spending 3 hours with my now 11-year old daughter having a great conversation the entire time. She's growing up and becoming a young lady so fast. She's a bear to deal with most always and has a bad attitude a lot of the time, but this night, here, she was astoundingly perfect, poised, polite, and grateful. Such a great experience. We now took our intermission from eating to be continued in the next installment.
Katherine looking at drink menu. Fruit doesn't fall too far from the tree there.
Love these new chargers. Hope one someday makes it into my collection. Probably going to be a while before the switch out the new china though.
Here was our fare for the night..
And the Children's menu
Katherine being ever the planner was scrutinizing her choices carefully.
We had made our choices... I would have a Manhattan per my usual modus operando and Katherine a Le Raymond Fizz per hers. We are creatures of habit.
For the meal, we would place our orders as follows:
For me, I would have
First Course: Sautéed Diver Scallop, Field Beans, French Bayonne Ham, Corn Velvet
Soup: Butternut Squash Soup, Cranberry Beans, Duck Confit, Tuscan Kale
Third Course: Pan-Seared Duck Breast, Date Cous Cous, Mint, Cucumber Yogurt
Entree: Grilled Prime New York, Green Garlic Puree, Roasted Baby Roots
Dessert: Manjari Chocolate Opera Cake, Coffee, Chantilly Cream, Passion Fruit Sorbet
I would elect to have the wine pairing with mine as it is always a good time
Katherine would have:
First Course: Farmhouse Tomato Soup with mini grilled cheese sandwich
Second Course: Petit Filet of Beef with sautéed green beans, rice pilaf, and fruit skewer
Third Course: French Beignets with a trio of dipping sauces: chocolate, caramel, and vanilla
Before we started, we were presented an Amuse-bouche. It was a beet tartare with crème fresh and dill on a wafer of some sort. It wasn't to either of our liking.
Enjoying our drinks (we both ended up having two we liked them so much)
Katherine's First Course. Last time she was here, she got the Parfait. We discussed it when deciding to order and she said she did NOT want it because it was Greek Yogurt which she does not like. I think Amy ended up eating it last time. With 1/3 of the offerings scratched, and knowing Katherine has zero interest in salads, she wisely chose the Tomato Soup and Grilled Cheese. It was a HIT. Not a morsel of sandwich or drop of soup remained.
And mine. I'm a huge scallop fan. The Sautéed Sea of Cortez Rock Scallop with Sauce of Lemon, Lobster, and Vanilla from Napa Rose is one of my hands-down favorite dishes at the Disneyland Resort. I was not to be disappointed with this one. I let Katherine try one. She hasn't really ventured into shellfish or bi-valves yet. Her description of the taste... "It's like Pork and Chicken had a slimy baby". OK... I can see that. Still delicious. Some of the beans were REALLY hard though. Definitely needed more cooking on those. The ham was slightly overpowering for such a delicate dish. The scallop was front-and center the star of the show here. My libation for this dish was a sparkling wine (nothing pairs better with scallops, crab, or lobster for my money)
Next up, my soup course. Over all, a well balanced dish. I particularly though that the Duck gave it just the right amount of fatty kick to balance the Kale. I instructed Katherine on proper soup etiquette to get it all.. always tip the bowl away from you when trying to get the last morsels. Not sure what the wine pairing was here.
In between we had a pallatte clenser. It was a nicee Passion fruit sorbet.
Katherine's 2nd course. Again, creature of habit.. same thing she got last time. She loved everything but the green beans. Not sure what's wrong with that kid, green beans are awesome!!! I took care of those for her and she cleaned her plate of the rest. She particularly liked the pilaf. Said its better than what we normally make. I wonder if they substitute duck fat for the olive oil.
My third course. I had high hopes for this as I'm a huge duck fan. Alas.. it ended up tasting like roasted pork tenderloin. I just didn't get that duck flavor I seek. Needless to say still a great dish and my plate was spotless when it came time to have it cleared but I was left wanting. If I had it to do over again, I would have switched to the swordfish for this course. I think the wine pairing here was a pinot noir
My entree. I felt like I should have had two slices instead of just one, but this was AMAZINGLY good. Strip steak has a great steak flavor which I often don't do surprisingly. I'm more of a ribeye man, but I do cook strip steak on occasion. This one was right up there with the best I've cooked. The jus and vegetable pairings were superb. LOVED IT. The wine pairing here was a cabernet
Katherine's desserts (again, creature of habit). She loved the beignets and practically drank the vanilla dipping sauce. The chocolate happy birthday was a nice touch. I see they've switched to these vs. piping it onto the plate in chocolate.
My dessert, the Opera cake. Again, creature of habit here. I do love branching out, but I wasn't feeling brave enough to try the Pumpkin Harvest Celebration offering (now regretting my choice due to the limited offering). Oh well.. my Opera cake was astoundingly good as always. The wine pairing with this was a ruby port and OH SO GOOD.
I think the best part of the meal was not the food, drink, or ambiance, but spending 3 hours with my now 11-year old daughter having a great conversation the entire time. She's growing up and becoming a young lady so fast. She's a bear to deal with most always and has a bad attitude a lot of the time, but this night, here, she was astoundingly perfect, poised, polite, and grateful. Such a great experience. We now took our intermission from eating to be continued in the next installment.