Citricos menus

Disney's Grand Floridian Resort and Spa
Reader rating Reader rating 9.2 / 10
Citricos dinner menu
First Course

Sautéed Shrim  14.00
-Lemon, White Wine, Tomatoes, and Feta Cheese 
Moschofilero, Boutari, Mantina ’06 9.00

Gâteau of Crab  12.00
-Lump Crab, Orange Fennel Cream, and Tomato-Fennel Slaw 
Godello,Vina Godeval, Valdeorras ’06 9.00

Arancini Crispy Risotto  10.00
-with Italian Sausage, Quattro Formaggi, and White Truffle Aïoli 
Monastrell, Juan Gil, Jumilla ’05 10.00

Seared Tuna Carpaccio  13.00
-Spiced and Seared Ahi Tuna topped with Stone Fruit Relish and Blackberry Vinaigrette
Gewürztraminer, Trimbach, Alsace ‘06 10.00

Cheese Course Trio  14.00
-Lemon Ricotta from Central Florida, Kasseri from Greece, and Fourme d’Ambert from Auvergne, France 
Benziger Merlot, Sonoma ‘05 11.00

Quail Tortellini  12.00
-Tomato Water and Blood Orange Infused Oil 
Chateau Lamargue, Costières de Nîmes Rose ’06 9.00

Soup and Salad Course

Florida Yellow Tomato Gazpach  9.00
-Tomato Relish and Chive Oil 
Palomino, Williams & Humbert Dry Sack Medium Sherry, Jerez-Xérèz 8.00

Goat Cheese Truffle Salad  9.00
-Cracked Pepper, Sesame, and Tomato Truffles with Arugula, Frisée, Nueske Applewood Smoked Bacon, and Baby Beets 
Albariño, Martin Códax, Rías Baixas ’07 9.00

Salad of Romaine Lettuce  9.00
-Citrus Greens, Maytag Blue Cheese, Roasted Peppers, and Late-Harvest Riesling Vinaigrette 
Viognier La Violette, Jean-Luc Colombo, Rhône ’07 9.00

Main Course
Braised Veal Shank  46.00
-Carrot-Potato Purée, Roasted Vegetables, and Toasted Citrus Gremolata 
Silverado Fantasia Sangiovese Blend, Napa ’06 17.00

Pan-seared Coho Salmon  33.00
-Fingerling Marble Potatoes, Brussel Sprouts, Tossed with Applewood Smoked Bacon, and Violet Mustard Cream 
Villa Maria Sauvignon Blanc, Private Bin, Marlborough ’08 9.00

Filet Sicilian Oak-grilled Filet of Beef   41.00
-with Sweet Vidalia Onions, Peppadew and Banana Peppers, Quattro Formaggi Crushed Potatoes, and Veal Glace de Viande 
Stonestreet Cabernet Sauvignon, Alexander Valley ’05 19.00

Berkshire Pork Two Ways  35.00
-Pork Tenderloin and Braised Pork Belly with Herbed Gnocchi, Heirloom Apples, Swiss Chard, and Madeira Broth 
King Estate Pinot Noir, Oregon ’07 13.00

Roast Chicken Breast  30.00
Tanglewood Farms Chicken with Pappardelle Pasta, Wine-braised Artichokes, Grape Tomatoes, Basil Pesto, and a Savory Chardonnay Broth 
Sonoma Cutrer Chardonnay, Russian River Ranches ‘07 12.00

Pan-seared Halibut  33.00
-Red Wine Risotto with Roasted Mushrooms and Lemon Thyme Broth 
-Chablis Village, Domaine Voceret, Burgundy ’06 13.00

Seared Tofu  22.00
-Zucchini, Tomato Compote, Roasted Mushrooms, and Lentils 
Frog’s Leap Zinfandel, Napa ’06 13.00

Braised Short Ribs  37.00
-Creamy Polenta, Sautéed Greens, and Blood Orange Demi-glace 
Valpolicella, Ripasso La Colombaia, Veneto ’05 12.00
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