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.
AmuseBouche
Amuse Bouche
SauteedShrimp
Sauteed Shrimp
Pate
Pate
BeefFilet
Beef Filet
ShortRib
Short Rib
Limoncello
Limoncello
M E N U
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