walt disney world dining

Victoria and Albert's

Victoria and Albert's Information
Food/Dining Type: American
Meals: Dinner,
Location: Grand Floridian / Second Floor
Reservations: Required
Hours: 5:00pm - 9:45pm
Disney Dining Plan: NO
Tables in Wonderland: YES
Menu: Victoria and Albert's Menu

This upscale dining experience is offered solely to guests age 10 and up. (Note that the price/menu remains the same regardless of age.)

Victoria and Albert's is a AAA Five Diamond Award winning restaurant and Disney's premiere dining venue. Personalized menus, elegant decor, gentle harp music and a long stem rose for the lady combine for a dining experience unlike any other.

The menu changes daily and the one given below is sample of what could be offered. The seven-course Contemporary American meal features fresh ingredients gathered from the world's markets.

First seating is from 5:00-6:00pm and second seating is from 8:30-9:15pm.

There is a dress code. Gentleman are asked to wear a dinner jacket with dress pants and shoes. (Ties are optional) Ladies are requested to wear a cocktail dress, dressy pantsuit, skirt/blouse or nice dress. The following are not allowed: jeans, shorts, capris, flip-flops, sandals or sneakers.)

Prices are per person and do not include tax, tip or alcohol unless indicated:
$135.00 per person (Tax, alcohol and gratuity additional)
Price of wine pairing - additional $65.00 per person
Some premium menu items will be an additional charge above the prix fixe price.




Victoria and Albert's MENU

NOTE: All menu items/prices are subject to change

If you have menu discrepancies or corrections, please let us know
NOTE: * Indicates buffet item and cost represents total cost of buffet.
Menu is subject to change.

Dinner (Updated: 02/15)
Appetizers/Starter
    Fifth Course - Poached Chicken Egg with Corn Foam
    First Course - Maine Lobster "Jar" witih Siberian Osetra Caviar
    Fourth Course - Fennel-crusted Diver Scallop in a Salt Bowl
    Second Course - Jumbo Lump Crab with Cucumber Gelée
    Third Course - Hot "Smoked" Niman Ranch Lamb- with Fuji Apple and Curry Dressing
Entree/Main Course
    Seventh Course - Australian Kobe-style Beef Tenderloin with Potato Sphere
    Sixth Course - Marco Farms Veal with Peas, Carrots, and Chanterelles
Side Dish
    Eighth Course - Selection of Cheese from our Trolley: Gouda Reypenaer, Comté St. Antoine, Wyngaard Chèvre Affiné, and Colston Bassett Stilton; Sottocenere al Tartufo; Rouge River Blue; Wild Turbot: with Toasted Capers and Preserved Lemon
Dessert
    Dessert - Peach Quark Panna Cotta; Peruvian Chocolate Timbale with Roasted White Chocolate Gelato