Grand Floridian Resort and Spa

Restaurants

Victoria & Alberts

Victoria & Albert's has a menu completely seperate from Citricos, even though they do share the same kitchen. For an idea of some of the things they serve, take a look at Victoria & Albert's Menu.

Citrico's

This is a fine dining experience that shares the same kitchen as Victoria & Alberts. There is a seperate room where it is possible to get into if you have the right connections (or so it seems).

Experiences

14 March 2007

Took my mom to Citrico's as she had never been. I had tried to get her into Victoria & Albert's about six months before, but we were to tired from the days outing, and she really wasn't dressed or prepared for the occasion.

24 February 2007

Went to Citrico's with some friends of mine that have some pull, and we got the wine cellar room. I had the following:

Appetizers

Citrico's

Sautéed Shrimp

with Lemon, White Wine, Tomatoes, and Feta

This was a nice dish, and I actually liked the offset that the Feta cheese created for once.

Arancini

Crispy Risotto with Italian Sausage, Quattro Formaggi, and White Truffle Aїoli

Roasted Butternut Squash Bisque

with Orange-scented Crab and a Citrus Cream

Mediterranean Tastes

with roasted garlic and white bean puree, Picholene olive Tapanade, Buffalo Mozzarella and Prosciutto de Parma, served with grilled Crostini

Smoked Beef Carpaccio

with Mushroom Salad and Focaccia Crisp

Warm Onion Tart

with Walnut Vinaigrette

Gâteau of Crab

Jumbo Lump Crab, Orange Fennel Cream and tomato fennel slaw

Warm Goat Cheese Salad

with Arugula, Frisée, Lardons, and Marinated Tomatoes

Salad of Romaine Lettuce

with fresh Hearts of Palm, Blue Cheese, and Late Harvest Riesling Vinaigrette

Entrées

Citrico's

Sautéed Atlantic Salmon

with Caramelized Cipollini onions, Yukon Gold Potatoes, and Fines Herbs Butter Sauce

Nice smooth dish. I truly enjoyed it. My apologies for not adding more here, but it was over a month ago that I actually had the dish.

Braised Veal Shank

with Carrot-Potato Purée and Roasted Vegatables

The meat was beautifully done, and could almost be cut with a fork without being mushy.

Grilled Swordfish Provencal

with Pearl Pasta, Grape tomatoes, Saffron-Tomato Broth and Prince Edward's Island Musseles

Golden Tile Fish

Pan Seared with a Lemon Asparagus Risotto and a Thyme Broth

Citron Rotisserie Pork Chop

with Creamy Polenta, Garlic Wilted Red Kale and Cilantro=Lime Drizzle

Citricos Filet Sicilian

Oak-grilled Filet of Beef with Wood-roasted Spanish Onions, Quattro Formaggi Crushed Potatoes and Veal Glacé

Sherry Roast Breast of Chicken

with Root Vegetables, Maytag Potato Cake and a Cabernet Jus'le

Seared Tofu

with Zucchini, Eggplan, Tomatoes, Mushrooms, Lentils, Sundry tomato coulis