|
| Dinner at Citricos
|
|
|≤
<<<
Wed, Mar 7 , 2018
>>>
≥|
|
|
We were met by Danielle, and Stig from Citricos and Israel from V&A.
Our server was Javier.
Lew selected an appetizer of Sauteed Shrimp (17), of house-made gnocchetti Sardi pasta, spicy Putanesca Sauce, baby spinach and parmesan with the recommended glass of Laurenz and Sophie Singing Gruner Veitliner, Austira, 2015 (10).
I ordered the pate de Campagne (15) of country pate, watercress, onion confit, cornichons, mustard seed, and focaccia with the recommended glass of Royal Tokoji Tokaji Aszu 5 Puttonyos, Tokaji 2008 (14).
Before they arrived, I had a Maker’s Mark Manhattan (11) and Javier presented us with a crab salad amuse bouche.
Lew moved on to the Oak-grilled Beef Filet (49) with potato puree, dragon carrots, cipollini jam and Bordelaise with the recommended glass of Chappellet Mountain Cuvee Bordeaux Blend, Napa Valley, 2015 (14).
I had the Red Wine-braised beef short rib (47) with polenta, exotic mushrooms, winter greens, pickled cipollini and gremolata.
At 1900, we said good night and headed back to the room.
|
 |
| Amuse Bouche |
|
 |
| Sauteed Shrimp |
|
 |
| Pate |
|
 |
| Beef Filet |
|
 |
| Short Rib |
|
 |
| Limoncello |
|
|
|
|
