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Citricos
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Background
We were seated promptly and Stephanie was our server. We opted for drinks instead of wine, so Stephanie produced Dewars and Soda (9) for Lew and Maker's Mark Manhattans (11) for me. We both started with a new Citricos Crab Salad (18) with avocado, cucumber, frisee, arugula, and a lemon Vinaigrette. A nice sorbet preceded our main courses. Lew selected the Oak-Grilled Beef Filet (49) with potato puree, baby carrots, Cipollini Jam and Bordelaise. With this, Stephanie brought her a glass of Caymus Cabernet Sauvignon (27). I selected the Red Wine Braised Beef Short Ribs (47) with Cauliflower puree, baby kale, pickled cauliflower and natural jus. Dessert was out of the question, so we headed back to the room and crawled into bed at 2045.