We didn't have to wait long, and were whisked upstairs promptly. We were taken into the Grand Salon by our hostess and what did we see, but an empty dining room with only one other table occupied. That other table was even finishing up, so we literally had Club 33 all to ourselves!!!! This was AMAZING!!! We were seated at the North East corner of the dining room. This was great for us as we had nearly always been seated at the North West corner or on my last occasion, over by the buffet on the South wall.
I was on CLOUD 9... private dining.... Imagine my surprise and jubilation when my server showed up and it was no other than Matt!!! He has been my server the past FOUR times we've been to the club, and even remembered me (or at least did a good fake of remembering me). Katherine recognized him immediately and was jazzed as he had taken a pic of the two of us on our last trip to the club. So good. I LOVE this place.
I had never taken the time to read the Bill of Fare, but I did this time. Here it is:
Bill of Fare
Walt Disney's vision of a private space tucked away in New Orleans Square opened its doors in 1967 as Club 33. He envisioned an elegant space where he could entertain business associates, visiting dignitaries, and most importantly... his guests. Almost 50 years later, Walt's vision is still and always will be our guiding light.
We offer our guests the finest culinary experiences available, highlighting both the seasons and our New Orleans heritage. We have sourced teas, coffees, spirits, beers, and wines from all over the world with the caveat of quality above all else. Most importantly we will deliver these experiences to all our guests through coordinated excellence and a genuine passion for hospitality.
Wine
"Complement your dinner at Club 33 with exactly the right selection of imported or California wine. Our wine steward will be pleased to assist you and provide a complete list of outstanding vintages. Those below have been chosen from our extensive list; they are recommended for your particular enjoyment with the meat, poultry, and seafood entrees indicated."
Opening Menu, Club 33, 1967
Today we honor our heritage by offering a wine experience, tailored to best suit each of our guests' dining adventures. Choose from either our extensive offerings by the glass or from our selection of over 350 bottled wines from all over the world. Alternatively, place your trust in us to tailor a wine pairing experience to complement each and every dish.
Wine Pairing Experiences
Four Course 49 / Five Course 59
Premiere Wine Pairing 95
Signature Golden Osetra Caviar
Served with Crème Fraiche, Fingerling Potatoes, Fresh Lemon 175
Club 33 is proud to offer one of the finest caviar available anywhere in the world; Golden Imperial Osetra caviar, sourced sustainably from the Caspian Sea. This buttery, nutty, and complex luxury is the perfect accompaniment to our fine selection of Champagnes and sparkling wines, or allow us to introduce you to a flight of some of the most unique and rare Vodkas from around the globe straight from our freezer.
Ruinart, Champagne NV, Reims, France 32
Vodka Flight with Three Premium Tastes 18
I loved the history and original opening day menu references. What it must have been like to be there on opening day... oh how much has changed with Disneyland over those years. I must say I feel even more blessed thinking about this to have seen the Trophy room on my one trip pre-renovation. I remember that visit like it was yesterday and feel so blessed that my Amy and I got to celebrate our 10th wedding anniversary at the club. It was a SMASHINGLY good time (pun intended if you read the TR).
Lindsey was on Pins and Needles... She needed a drink... we all did. I went with a Manhattan, Amy with a Mai Tai, Katherine, a Le Ramon Fizz (if any club members reading this can get the recipe for that for me, Katherine would be eternally grateful), and Lindsey got the J. Christopher Willamette Valley Pinot Noir.
Next up was ordering our food.... so many decisions...
Le Grand Salon Dinner Menu
Five Course Menu - 120
Golden Osetra Caviar sold by the ounce - 175
First Course
Sautéed Diver Scallop, Golden Cauliflower, Bayonne Ham, Capers
Citrus Hamachi "Crudo", Avocado, Teardrop Peppers, Orange Vinaigrette
Truffled Mushroom Crepe, Roasted Salsify, Sauce Mornay
Steak Tartare of Filet Mignon, Grilled Sourdough
Soup and Salads
Provencal Bouillabaisse, Mediterranean Mussels, Blue Crab, Rouille Crouton
"Lafayette" Garden Salad, Shaved Radish, Cucumbers, Vinaigrette Maison
French Frisee Salad, Bacon Lardons, Soft Poached Egg
Third Course
Seared Fish of the Day, Leeks, Potato, Shrimp Bisque
Winter Goose Sausage, Pappardelle Pasta, Butternut Squash Nage
Pacific Swordfish, Celery Root Puree, Blood Orange Vinaigrette
Entrees
Duck a l'Orange, Roasted Cabbage, Sweet Potato Velvet
Winter Squash Gnocchi, Braised Tuscan Kale, Carrot-Top Pesto
Slowly Braised Veal Osso Bucco, Sauce Forestiere, Cranberry Gremolata
Seasonal Specialty
Rack of Colorado Lamb, Root Vegetable Dauphinoise, Cabernet Jus (Carved Tableside for Two or More 15 per person)
Dessert and Cheese Course
Tangerine Vanilla Cheesecake, Local Citrus Celebration and Orange Caramel
Pineapple Clafoutis, Rhubarb-Strawberry Coulis and Basil Crème Glace
Valrhona Chocolate Marquise Cake, Hazelnut Brittle, Chocolate Hazelnut Chantilly
Chocolate Profiteroles, Milk Chocolate Crème Glace and Warm Chocolate Ganache
Diligently Selected Cheeses, Kumquat Marmalade, Honeycomb
Chefs:
Clint Chin
Andrew Sutton
Menu
for guests age 9 and under
Three course meal 40
First Course
Farmhouse Tomato Soup with mini grilled cheese sandwich
Green Salad with choice of dressing, buttermilk ranch or house vinaigrette
Seasonal Yogurt Parfait layered with fresh berries.
Second Course
Bellflower Semolina Pasta simply buttered, marinara sauce, or cheese sauce
Southern Shrimp Boil with poached potatoes and sautéed green beans
Roasted Chicken Breast with Sautéed green beans, rice pilaf, and fruit skewer
Petit Filet of Beef with sautéed green beans, rice pilaf, and fruit skewer
Mini Angus Beef Burgers with chips and house-made pickles
Third Course
Cookies & Cream traditional Mickie cookie with Strawberry ice cream
French Beignets with a trio of dipping sauces; chocolate, caramel, and vanilla
Non-Alcoholic Specialties
Tropical Storm melody of fresh juices including orange, passion fruit, lime, and pineapple with a fresh mint garnish 7
Le Raymond Fizz cream, sugar, and egg white garnished with an orange peel 8
Garden District Lemonade vanilla chamomile, cardamom, and lemon 7
Roy Rogers or Shirley Temple Coca-Cola or Sprite with grenadine and maraschino cherries 3
The Mint Julep Fizz a traditional classic! 3
Abita Root Beer naturally caffeine free, sweetened with Louisiana cane sugar 3.75
Assorted Fountain Beverages Coca-Cola, Diet Coke, Coca-Cola Zero, Sprite, or Minute Maid Light Pomegranate Lemonade 3
A Little Ray of Light beverage lighting clip 5
Such decisions... Amy and Lindsey both elected to get the Truffled Mushroom Crepe. I went for the Diver Scallop (best decision ever), and Katherine went for the Tomato Soup and Grilled Cheese. I elected to get the 5-course wine pairing with my meal as well (but I forgot to note the offerings)
Before we started with the courses, we were brought an amuse bouche. I'm have to say that I can't remember the specifics. It was good though.
I neglected to take a picture of the Scallop apparently, but it was GREAT as always. I got to try some of the ladies' crepes, and had a delightfully earthy flavor. There's a place by my work which does savory crepes like this, and I love them. I should honestly do some savory crepes at home one of these days as Amy is a crepe wizard. Katherine enjoyed her soup and sandwich... she's a creature of habit, this is the same thing she got last time (all 3 of her courses in fact).
The second course found us not too much later.
Amy and I both went for the Bouillabaisse. Lindsey had the garden salad... and a round of chiding from me over ordering a salad over the bouillabaisse which was simply amazing. I love seafood stews and the giant crouton was amazing for soaking up the stock. Only one pic of this course... it was so good...
For the third course, Amy went with the Seared Fish (Striped Bass). I don't think I got a single bite. Lindsey got the Goose Sausage over Pappardelle Pasta, and I went with the Sword Fish. I must say my swordfish was extremely buttery, which was a nice preparation. I'm assuming it was oil poached and then lightly browned off? At any rate, the orange sections and blood orange vinaigrette was a nice accompaniment and the celery rood puree was very velvety.
The winner on this dish I would say was Amy's.
And the main course...
Now right as we were presented this course, the fire alarm started going off!!!
Matt came by and said this happens sometimes from the smoke from Fantasmic! (which the show was going on). He was terribly sorry but everybody had to evacuate the restaurant until the fire guy came and declared it all clear. Seriously.... I've only ever been evacuated off one attraction (Snow White), but to be evacuated from Club 33???? That's one you tell your kids, and Disney friends about. We went to the lobby, and followed the kitchen staff down to the court of angels and out the front door. The kitchen and front of the house staff all met at their pre-determined location in Magnolia Park. We sat and watched F! until given the all-clear to re-enter the restaurant. Matt told us we could stay as long as we wanted watching the show, so we stayed a little bit longer to see the finale before going back to the club and ringing back in. They had taken our food, wrapped the plates, and kept it warm. If you hadn't known it was served 15 minutes earlier, you would have been none the wiser.
Before our food was brought back out we were served a palate cleanser... I honestly can't remember what it was (consensus was a strawberry with lime/basil rim), but it was great!!
Katherine went with her tried-and-true filet, medium rare. Lindsey got the Winter Squash Gnocchi. And Amy and I elected for the Rack of Lamb carved table-side. Anybody who's friends with me on Facebook knows... WE...EAT...A..LOT...OF..LAMB. Love the stuff. Always done herb and breadcrumb crusted. A single rack doesn't really feed our family anymore because the kids are devouring more and more leaving little for Amy and I. This was going to be a treat. Matt carved it in double-chops as is the norm. It was PERFECTLY cooked, the previous evacuation having no impact upon the expert preparation. The cabernet jus absolutely DELIGHTFUL and a perfect accompaniment (may need to start making this at home too). None of us tried Lindsey's, but she ate it all so I assume it was great!
We were in heaven... I love coming to Club 33. The food is great, the atmosphere amazing, and I notice something new every time.
Our desserts came not too much later and being the Birthday boy, they set me up with the birthday treatment, which is the special chocolate club 33 happy birthday treat AND the hand-signed card, signed by every member of the Club 33 staff. I love this attention to detail at the club. It just feels so personal. I got the Marquise Cake. It's one of my favorites and always get it when it’s on the menu. It's simply amazing. Amy would get the Tangerine Cheesecake. I got but a mere bite, but it was great as well. I would be hard pressed to choose, but would probably still edge to the Marquise. Lindsey got the Pineapple Clafoutis. I don't recall getting any, but she ate it all, so I assume it was amazing. Katherine... her beignets of course. I think her favorite dipping sauce is the vanilla, and she may have drank it..
After dinner, it was time to relax a bit. Another round of drinks for Amy, Katherine, and I, and an order of coffees for Amy and I, and a Hot Chocolate for Katherine to follow shortly thereafter, but not before we made our way outside to observe a quiet and emptying New Orleans Square from above.
I just LOVE the artwork in Club33, and have to take pics every time. I would like some prints of these someday.
Remember my light fixation?
Coffee complete, it was time to pay the bill... and it was a doozey. Oh well, you only live once right?
A quick jaunt through the souvenir case, another wallet-crushing merch bill, and it was time to say goodbye to the Club. This is always my least favorite time because you know that you are going back to reality... and that you may NEVER walk through that door again after it closes behind you. It's sobering.
Amy signed the register...
We elected to take the elevator down for the full experience for Lindsey. Oh how I love my lighting fixtures.
One last pose for Katherine on the stairs, and we headed back through that door into the park at 11:50.