I had to start my post with this picture above. My amazing daughter Melissa came to visit me this year. Every year she surprises me with a night out. She puts a great deal of thought and research into where we’ll go for our special mother-daughter dinner. In the back of my mind, I knew it would be Disney- related, and I was right. She chose the Four Seasons Orlando, 17th floor, Capa.
The picture I’ve posted above is where I want to start. When Melissa and I were first seated, I couldn’t help but see this vibrant red color fabric. I’m thinking, is this some type of fabric that’s been pinned so perfectly, and hanging just above all of our heads, or is it some other kind of material? I couldn’t take my eyes off it. The fact that it’s portraying the matador’s red cape flowing throughout the dining area was breathtaking.
Encased in glass, these three beautiful Matador costumes. You just knew by looking at them that they were authentic.
Let me start from the beginning. Melissa and I are on our yearly mom-daughter night out. It was a surprise she’d been planning for a while. It’s around 7:30 pm, it’s dark out, and the back streets of Disney property are lit up. We pull up to the Four Seasons Hotel Orlando.
It’s breathtaking! Then we go inside and this is what we see.
After taking in the main lobby and peeking into other corridors as you see above, we head up to the 17th floor.
Here are a few shots of the dining area. The dining atmosphere is unique in that it greets you with a casualness. There are a few separate dining areas, a lounge area, and, of course, the patio.
The Disney parks fireworks start at 9:00 pm so we were able to catch those out on Capa’s patio while enjoying a glass of wine. I took a few more pictures, overlooking, from the 17th floor, of the Four Seasons Hotel, down to their property below, so awesome!
Antoine, the Sommelier for Capa was so amazing! He took his time going over the different wines as if we were the only table in the restaurant. We told him what we were planning on ordering for the different courses and he recommended which wines paired the best with those dishes. Check it out, the menu even lights up!
Antoine was so passionate about his job. I know this because we spoke about the terrible fires in the Napa, California area that had happened recently, and I could see the emotion and sadness he felt. He spoke about how there would probably be serious damage to the soil and to future grape vineyards in that area.
Above is a slideshow I put together of Capa’s complete menu.
This man you see in the picture above was our server, Michael. He was attentive and very knowledgeable regarding specific dishes and ingredients. He helped us in making up our minds when it came to deciding on our choices of the different courses.
His timing in bringing the different courses throughout the meal was perfectly timed. This made for an amazing dining experience.
The courses ranged from Spanish Charcuterie and cheeses, Foie Gras, Wagyu Beef Carpaccio, Shrimp- Egg Yolk-Chili with Celery Root Chips, and Esparragos, to Rack of Lamb and NY Strip.
At this point, Melissa and I were so full we couldn’t even think about dessert. We did check out their dessert menu and it was out of this world! If you’d like to get more information like Capa’s hours, menu, or directions for the Four Seasons Rooftop Steakhouse and Bar in Orlando, Spanish Cuisine, you can visit, http://www.fourseasonsresortorlando.com for more information.