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Citricos
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Tuesday, November 7, 2017
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We left the room at 1745 and took the monorail over to the Grand Floridian and dinner at Citricos, where Andrea, from New Jersey was our server.
Lew started with a Tanqueray Martini (10.25) and I had a Maker’s Mark Manhattan (11).
Chef Dom appeared with a lovely Amuse Bouche of fresh beets.
Danielle, Guest Service Manager, joined us for a nice visit.
Lew then ordered the Citricos Crab Salad (18) of compressed watermelon, Avocado crema, pickled rind, and lemon vinaigrette.
I selected the Pate de Campagne (15) of Country Pate, watercress, onion confit, cornichons, mustard seeds and focaccia.
We both chose seafood for the entrée.
Lew picked the wild-caught halibut (40) with saffron jasmine rice, clams, calico scallops and chorizo vinaigrette and I picked very rare Oak-grilled Yellowfin Tuna (38) with Cannellini Bean Ragu, fennel, arugula, artichokes and a tomato coulis.
For dessert, Lew finished off with a decaf Nutty Irishman (11.25) with Baileys Irish Cream and Frangelico.
I went with the Florida Key Lime Pie (10) baked in a graham cracker tart shell served with fresh strawberries and a quenelle of sweet mandarin sorbet.
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Amuse
Bouche |
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| Pate |
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Crab
Salad |
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| Halibut |
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| Tuna |
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Nutty
Irishman |
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