Home WDW Fall Holiday <<< November 7-12, 2018 >>> 2018 Dinner at Citricos |≤ <<< Wed, Nov 07, 2018 >>> ≥| We were hungry, so, at 1800, we went a little early and took the monorail over to the Grand Floridian. The orchestra was playing, as usual, and the two-story gingerbread house is under construction in the lobby. We checked in and were seated, promptly, at table 65, near the kitchen, and one of our favorites. Kadim, whom we have known since 2012, greeted us. Ann is our server and started us with a Shapphire Martini (11.50) for Lew and a Maker’s Mark Manhattan (12.25) for me. Lew selected a new-to-the-menu Wild Mushroom and Chestnut Bisque (15) of Matsutake mushrooms, roasted chestnuts, and salted pork. I picked (also new) Tuna Tartare (18). For her entrée, Lew chose the Florida Red Snapper (45) with Bouillabaisse Jus, Form Mashed Fingerling Potatoes and Baby Fennel. I chose an old favorite of Red Wine-Braised Beef Short Ribs (49) with polenta, exotic mushrooms, seasonal greens, pickled cipollini and gremolata. For dessert, Lew chose a Nutty Irishman (12.50) with Baileys Irish Cream and Frangelico and the Baked Chocolate-Cherry Tart (12) with vanilla ice cream and handcrafted Belgian couverture chocolate crown. She selected, for me, Profiteroles (10) of a trio of Gelato profiteroles and chocolate sauce. Gingerbread House video Chef Dom Drinks Mushroom Chestnut Bisque Tuna Tartar Red Snapper Beef Short Rib Nutty Irishman Chocolate Cherry _Tart Profiteroles M E N U S