|
|
Dinner at Citricos
|
|
|≤
<<<
Mon, March 04, 2019
>>>
≥|
|
|
Proprietor Stig greeted us and presented Keith Gimbel, recently of the Brown Derby and now with Citricos.
We were seated at Table 65, our regular table, and Giovanni was our server this evening.
Lew started with a Tanqueray Martini (11.50) and I enjoyed an excellent Maker’s Mark Manhattan (12.25).
She moved on the the Florida Shrimp (16) with house-made gnocchetti Sardi pasta, Spicy Puttanesca Sauce, baby spinach and parmesan while I enjoyed the Tuna Tartare (18) of sashimi grade tuna, paddlefish caviar, quail egg and avocado crema.
For her entrée, Giovanni convinced Lew to try the Lobster Risotto (62) of Black Truffle, parsnips, pine nuts, lobster emulsion and carnaroli risotto.
I just had to have my red wine-braised beef short ribs (49) with winter greens, exotic mushrooms and fresh pappardelle pasta.
Lew finished with a Nutty Irishman (12.50), decaf, with Baileys Irish Cream and Frangelico Liqueur.
I finished with the Lemon-scented Cheesecake (10) with a blanket of white chocolate ganache.
|
 |
| Giovanni |
|
 |
| Drinks |
|
 |
| Shrimp |
|
 |
| Tuna Tartar |
|
 |
Lobster
Risotto |
|
 |
| Beef Short Rib |
|
 |
| Lemon Cheesecake |
|
 |
| Nutty Irishman |
|
|
|
|
