at
WALT DISNEY WORLD
We arrived at Citricos at 1800 and the receptionist wished Margaret a Happy Birthday, continuing the myth, from last year, that this is her birthday. Malek was our server and Chef Phillip recommended our selections. Malek started us with an Amuse Bouche of shrimp and salad greens. Margaret started with a Mango Margarita. Lyd had a Virgin Margarita and Tom, a Maker’s Mark Manhattan. For Margaret, Chef Phillip recommended the Gateau of Crab. She followed this with the Sautéed Shrimp Appetizer. Lyd started with the Cheese Course Trio, paired with a glass of Chateau de Cruzeau ’05. Tom started with the Game Bird Ravioli, paired with a glass of Vernaccia di San Gimignano. Margaret chose, for her entrée, the Oak-grilled Delta Asparagus. Lyd’s entrée was the Pan-seared Wild Striped Bass, paired with a glass of Viognier La Violette, Jean-Luc Colombo, Rhone ’09 (9). Tom’s entrée was the Oak-Grilled Atlantic Swordfish, paired with a glass of Chablis Village, Domaine Voceret ’08 (13). We were debating dessert when Malek cleared a large space on the table. I had forgotten that some weeks ago, at Cindy’s request, I sent a photograph of Margaret’s Magical Moment at Hollywood Studios from last April. Surrounded by a plethora of chocolate pastries, that photo reappeared, in totally edible chocolate for our dessert. We were quite blown away. Before he left for the evening, and for his nephew’s wedding in New Jersey, Chef Phillip recommended the braised short ribs for our return on Saturday.
| |||||||||||||||||||||||||||
|
