Victoria & Albert's

Third Course: Truffle Gnocchi with St. George's Mushrooms, English Peas, and Périgord Summer Black Truffles. (I kept the camera flash off so as not to disturb other patrons, and I forgot to photograph the dish until I had eaten half of it.)

Amuse-Bouche (clockwise from upper left): Tomato flan served in eggshell; deviled quail egg; fresh mozzarella tempura; greens in celery root puree. (I kept the camera flash off so as not to disturb other patrons.)

Fourth Course (clockwise from upper left): Asian Risotto; Stewed French Lentils; Roasted Beets; Purple Peruvian Fingerling Potatoes; Chef's Garden Vegetables; Potato Gratin (center). (I kept the camera flash off so as not to disturb other patrons.)

Second Course: White Holland Asparagus with Beurre Noisette Hollandaise. (I kept the camera flash off so as not to disturb other patrons, and I forgot to photograph the dish until I had eaten half of it.)

Fifth Course (from left): Gouda Reypanaer VSOP with Tupelo Honey; Colston Bassett Stilton with pears soaked in burgundy port. (I kept the camera flash off so as not to disturb other patrons.)

Chris and Craig leave the Waldorf Astoria for Victoria & Albert's

The Grand Lobby of Disney's Grand Floridian Resort & Spa, home of Victoria & Albert's

An all-glass coffee percolator. The oil wick at the bottom is lit, which boils the water in the pot so that steam is driven up the center pipe and through the coffee grounds in the upper chamber. When the heat is removed, the brewed coffee is sucked back down into the pot.

First Course: Carpaccio of Roasted Beet with Petit Bibb Lettuce and Sherry Vinaigrette, served with roasted artichoke hearts. (I kept the camera flash off so as not to disturb other patrons.)

My vegetarian menu

Sixth Course: Caramelized Banana Gateau with Macadamia Nuts and Pulled Sugar. (I kept the camera flash off so as not to disturb other patrons.)

Our dining room at Victoria & Albert's