Home June 17-24, 2015 at Disney World 2015

Dinner at Citricos

|≤ <<< Sunday, June 21, 2015 >>> ≥|

We were seated, quickly, and Malik, an old friend, was our server. He brought lemonades for the boys and an amuse bouche for the adults. Kate had a Dewars and Soda (8) while I had a pair of Maker’s Mark Manhattans (8.25@). Kate had the Black Grouper Ceviche (15) with key lime, Georgia Peach, Cucumber and Micro Cilantro. Sal had the Slow-Roasted Berkshire Pork Belly (17) with Anson Mills Cheese grits, Smoked Jalapeno, sweet onion and hibiscus barbecue sauce. I had the Spicy Pan-seared Calamari (15) with Poma Rosa Tomato Emulsion, Caper and Kalamata Olives which I shared with an appreciative Dominic. For our entrees, Kate had the Oak-grilled Filet Mignon (49) with crushed Yukon Gold Garlic potatoes, Peppadew Pepper, caramelized onions, broccoli Rabe and Cabernet reduction. Sal had the Calamari as his entrée. Lyd and I both had the Pan-Seared Grouper (38@) with Saffron-scented Jasmine Rice, Cedar Key Middle-neck clams and fennel-chorizo vinaigrette. The boys had the Kids’ Meal Shrimp (11) with Brown Rice and Broccolini. With both boys reaching endurance limits, SKDL went back to the room. Malik boxed up desserts: Lemon-scented Cheesecake (10) with a blanket of White Chocolate Ganache, a pair of Tiramisù (12@) with Italian Sorella Mascarpone and Chocolate Sauce, Key Lime Pie (10) and a pair of White Chocolate Oreo Mousse (6). We all headed back to the room.

Family Mickey Amuse Bouche Lemon Aide & Grapes Ceviche Pork Belly Calamari Grouper Kids' Shrimp Filet Mignon