Nico Meets Mickey: Day 4

Tom, Lyd, Sal, Kate and Nico
October, 2010 at Disney World
Sun, Oct 3 through Fri, Oct 8

<<<Thu, Oct 7^th >>>

We were both up a little after 7. We all left the room by 0830 and after a 4-stop ride on the monorail we were in the Magic Kingdom. We boarded the Walter E. Disney steam train and got off in Frontier Land. We walked over to Adventure Land and rode the Jungle Cruise. Nico spent some time interacting with the Tiki Gods and we headed for Mickey’s Toontown. Nico got to meet Mickey and Minnie and have his picture taken with them. From there, we headed back to The Adventures of Winnie the Pooh. We headed back to Main Street and found a big show underway in the castle forecourt. Back in the room, we lunched on the accumulated leftovers from the dinners of previous evenings. Kate, Sal and Nico went down to the pool. I went to the lobby and secured tomorrow’s boarding passes. Lyd and I took naps until KSD returned from the pool. I called Aziz and he’ll pick us up at 0930 tomorrow morning. Dinner was at Citricos, our customary "last stop" before leaving WDW. Our reservation at Citricos was for 1800. We took the monorail over and Nico enjoys it. David Russell was our server. Cindy was in the restaurant, but didn’t visit with us. Kate had a Grand Margarita (9.50) and I had a Maker’s Mark Manhattan (9.25). David presented us with a Mussel Amuse Bouche. Sal started with Arancini of crispy risotto with Crimini mushrooms, Asiago, and charred tomato Coulis (10). Kate had the Escabeche Frutti di Mare of citrus-marinated seared rock shrimp, black grouper, Prince Edward Island Mussels, and lump crab with yellow watermelon and Meyer Lemon Oil (14), and the Sautéed Shrimp with Lemon, White Wine, Tomatoes and Feta (14). Lyd started with the Escabeche paired with a glass of Gewürztraminer, Trimbach, Alsace ’07 (10). I started with the Salad of Romaine Lettuce with creamy roasted garlic emulsion with White Anchovies, hearts of palm and pickled peppers, paired with a glass of Viognier La Violette, Jean-Luc Colombo, Rhone ’08 (9). David surprised us with a Granny Smith Apple Sorbet in Brut Champagne. Sal continued with the Braised Short Ribs with sweet potato gratin, sautéed mustard greens and blood orange demi-glace (38). Kate’s entrée was the Oak-grilled Filet of Beef with Spanish onions, peppadew and banana peppers, Quattro formaggi-crushed potatoes and veal glace de Viande (41). Lyd and Tom both had the Braised Veal Shank with carrot-potato puree, roasted vegetables, and toasted citrus gremolata, paired with glasses of Arrowood Cabernet Sauvignon, Sonoma ’06 (15). Sal finished with the Warm Chocolate-Banana Torte with vanilla ice cream and hand-crafted Belgium Couverture chocolate crown (11). Lyd’s dessert was Tiramisu, with Italian Galbani Mascarpone and chocolate sauce (9). Tom finished with Tropical Fruit Crème Brule with mango, pineapple, and passion fruit (10).