Home Spring Holiday at Disney World 2016

Dinner at Citricos

|≤ <<< Tuesday, March 1, 2016 >>> ≥| Background

We left the room at 1830 for the monorail ride over to the Grand Floridian. We were early, so we enjoyed the orchestra in the lobby for a few numbers. We were seated in the main dining room near a table with 5 out-of-control children, but that's Disney World. We were very pleased to have Malek as our server as we have known him for 10 years. I found a picture of him from 2006 and he carried it back to the kitchen. I had Maker's Mark Manhattans (10.50@) and Lyd enjoyed a glass of wine (17). Before we could order, Sous Chef Dave presented us with an amuse bouche he has created of Paprika Garlic Buttered Shrimp over buttery ciabatta bread with frisee and an ice wine vinaigrette. That took the place of any first course. For her entrée, Lyd chose Pan-seared Snapper (37) with saffron-scented Jasmine Rice, Cedar Key Middle Neck Clams, Calico Scallops, and Chorizo Vinaigrette. I selected Oak-Grilled Yellowfin Tuna, Rare (40) with Provencal vegetables, preserved lemon Israeli Couscous, and Bright Citrus-marinated shellfish frutti di mare. Near the end of the main course, the Wishes Fireworks show started over the Magic Kingdom and was visible from our table. Whereas we let David's amuse bouche bump a first course, dessert seemed like a good idea. Lyd picked Florida Key Lime Pie (10) baked in a Graham Cracker tart shell served with fresh strawberries and a quenelle of sweet mandarin sorbet. I picked the Lemon-scented Cheesecake (10) with a blanket of White Chocolate Ganache. Greg Schwartz, the Area Manager visited after dessert, and Dave returned with Limoncello..

Malek 2006 Dave Amuse Bouche Snapper Tuna Key Lime Tart Lemon Cheesecake

First Course Main Course Enhancements Desserts