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| Dinner at Citricos | |||
| |≤ <<< Tue, Apr 17 , 2018 >>> ≥| | |||
| There, I encountered Megan Welsh, a hostess at Citricos. We explored our ancestors, but couldn’t come up with any matches. I was seated near the windows and Ann was my server, with Danielle stopping by for a visit. I started with a Maker’s Mark Manhattan (11) and an excellent amuse bouche of feta cheese and watermelon. I followed this with the Citricos Crab Salad (18) with Avocado Crema, apple, endive, Treviso salad, and lemon vinaigrette. For my entrée, I chose the Red Wine-Braised Beef Short Rib (47) with polenta, exotic mushrooms, seasonal greens, pickled cipollini, and gremolata. That was enough, and I headed back to the monorail and the room. |