Home WDW Spring Holiday 2018
Dinner at Citricos
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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 Makerís 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.