Victoria and Albert's Update:
Let me start by admitting that I am in a glorious food and wine stupor. I will try, for Lizzy B., to be coherent, but it won't be easy. Will get some pics posted after I get home!
To begin, this is an event to be savored - a special event sort of meal. You are pampered and catered to, and made to feel as if you are the only diners in the room. Do you want more bread? No bread? How about extra baby Brussels sprouts? No matter, it will be at your pleasure.
We ate in the regular dining room; not in the Queen Victoria Room or at Chef's Table. Both of those options are pricier and have more or different course offerings. Tonight we were one of but four parties in the late seating. It was quiet and intimate; we were told it was the quietest night in months. Lucky us! 
There are seven courses - each is paired with a wine if you so choose. I chose the wine pairing. This isn't something I'd normally do, but tonight was special. In each course you get to select from a couple options. There are also enhanced options you may choose that cost more. 
For example you may choose wagyu beef tenderloin in the meat course but it will increase the overall cost of your meal.
My meal started with a four bite amuse bouche; a silky, rich cauliflower pannacotta, a crab salad wrapped in vanilla crepe, a cold smoked bison tenderloin with sweet mustard sauce, and a seared tuna with ginger minnonette. Fancy words describing four bites of utter deliciousness. And this was just the starter!
Next was the cold appetizer - I chose gulf shrimp and heirloom tomato salad with charamoula sauce. The shrimp were wrapped in Serrano Ham and the tomatoes were the cutest little things! It was served with some lentils and micro greens. Magnificent. Clean and clear flavors; beautiful to look at. The salty ham and the earthy lentils were a great compliment to the shrimp. Loved this dish! 
Second course was the fish course. My Alaska sablefish with arugula pudding melted in my mouth. The arugula sauce and sun choke puree were smooth and subtle, just the right amount of brightness to offset the rich fish. Also in this course was a pickled radish. This course may have been the best thing I had all night! That pickled radish was a bite of devine inspiration!
My third course - the hot appetizer - was veal loin and shortrib with an apple wine kraut. Spectacular in flavor and melt in your mouth tender. Such a simple and homestyle food concept, but so much better than Mom's ever was!
The fourth course - the meat course - I chose Kurobuta pork tenderloin and belly. It was perfectly roasted and served on a succotash of Black-eyed peas, corn, and baby fava beans, surrounded by a rich polenta sauce. It was a twist on classic southern comfort food. Oh, and I wanted to lick the plate, it was so good! 
Next came. . . CHEESE! 
The four bite cheese course had a Stilton blue, an aged Gouda, a white cheddar, and a truffle dusted soft cows milk cheese. The Stilton was served with poached pears and I loved it the most!
All along the meal we were also served fresh breads and various butter; a hot from the oven mini baguette with european style butter started the meal, then we had a truffle infused brioche and a truffle butter, and finally a whole grain wheat with a salted fresh churned butter. Yeah, like wouldn't have been enough in itself to provoke words of food ecstasy . . .
Finally, we had dessert with a special vacuum pressure brewed coffee. The coffee pot is a science show/project all on its own, but it makes the best coffee! To ho with the coffee, I had the Kona chocolate souffle with chocolate ice cream. I was so full I just couldn't finish it, and I wanted to! They poured a Godiva chocolate sauce into the souffle!!! OMG!! But I still didn't have enough room for the whole dessert! 
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The courses they serve are small, but they do all deliciously add up!
At the end of the meal, ladies all receive a long stem rose. . . 
And they send you home with a small orange nut loaf - made in-house - for a midnight snack. . .or for breakfast the next AM!! 
I would recommend this to every foodie - if you can survive the sticker shock. The regular dining room starts at $125 per diner for all baic courses. Wine pairings are extra, some courses have additional choices at additional cost.
For me, it is so worth it!! 
__________________
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
J. R. R. Tolkien
Day Five:
Oh Jess, Jess, Jess. . . I am sure you know the Stoppid Shooes game . . . You play it when you people watch, but you focus on their feet. When you see a pair of Stoopid Shooes, you tell your fellow game players. Shoes that qualify are any that seem out of place, inappropriate for the situation, or simply ridiculous. Like stiletto heels on cobblestones, or flip flops on a hike, or sequined wedge sandals at the beach. At Disney, a whole Range of Shoes can qualify! 
But it was extended hours at Epcot! 
