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Citricos
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Wednesday, June 14, 2017
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We arrived early and sat and visited with Israel Perez, Proprietor of Victoria and Albert's.
We were seated at table 65, a favorite, and Dave was our server.
I started with a Maker's Mark Manhattan (11) and Lew had a Skyy Martini (9.25).
Chef Dom presented us with an Amuse Bouche of Potato Leek Soup in honor of the 10th anniversary of Ratatouille.
Lew expressed interest in the Corn Veloute until Dave said it was soup.
So, instead, she selected the Citricos Crab Salad (18) of Avocado, cucumber, frisee, arigula and lemon vinaigrette.
Though forecast to disappear from the menu, it was still present.
On Stig, The proprietor's, recommendation I selected the new Warm Octopus Salad (17) of Sous Vide octopus, heirloom tomato, chick peas, basil aioli and potato foam.
Lew ordered her favorite Oak-Grilled Beef Filet (49) with Potato puree, delta asparagus, Cipollini Jam and Bordelaise, and I selected another favorite of Red Wine-braised beef short ribs (47) with cauliflower puree, baby kale, pickle cauliflower and natural jus.
Nadim visited as did Danielle.
For dessert, Lew selected Tiramisu (12) with Italian Sorella Marscarpone and chocolate sauce with the recommended glass of Lustau | East India Sherry (13).
I picked the Florida Key Lime Pie (10) baked in a Graham Cracker Tart shell served with fresh strawberries and a quenelle of sweet mandarin sorbet, with a glass of the recommended Fonseca Bin 27 (11).
We said our goodbyes and returned to the room where we were in bed by 9, just as the fireworks began.
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| Drinks |
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Amuse
Bouche |
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Crab
Salad |
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Octopus
Salad |
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Beef
Filet |
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Short
Rib |
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| Tiramisu |
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