Citricos menus

Disney's Grand Floridian Resort and Spa
Reader rating Reader rating 9.2 / 10
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Citrico's dinner menu

First Course

Sautéed Shrimp
Lemon, White Wine, Tomatoes, and Feta
14.00

Arancini
Crispy Risotto with Cremini Mushrooms, Asiago, and Charred Tomato Coulis
10.00

Cheese Course Trio
Murcial al Vino from Spain, Fourme d'Ambert from Auvergne, France, and Petit Agour from the Basque region of France served with a Wild Strawberry and Balsamic Jam
14.00

Panadas
Spiced and Slow-cooked Beef and Pork in crisp Phyllo with Tamarind Sauce
12.00

Soup and Salad Course

Zuppa de Tres Cavolfiore
Cauliflower Soup, Serrano Shortbread, Romanesca Purée, Pickled Purple Cauliflower, Crème Fraîche, and Micro Fennel
11.00

Charcuterie
Serrano Ham, Sopressata, Dry Pork Coppa, Beef Bresaola, Duck Breast Prosciutto, Palacios Chorizo, Pecorino Romano, Medjool Dates, Pickled Fennel, and Marcona Almonds
15.00
I
ce Spinach and Blood Orange-braised Beets Salad
Ice Spinach and Arugula mixed with Bacon-Sherry Vinaigrette, Blood Orange-braised Candystrip Beets, and a warm Goat Cheese Sauce
13.00

Artisanal Greens and Heirloom Apples
Balsamic-Orange Blossom Honey Emulsion, Pickled Red Pearl Onions, Medjool Dates, Spiced Pistachios, and Valdeón Cheese
14.00

Main Course

Pan-seared Sea Scallops
with Carnaroli Tomato Risotto Escargot and Prince Edward Island Mussels Sofrito, Chive Oil, and Micro Cilantro
38.00

Berkshire Pork Two Ways
Rotisserie Pork Tenderloin, Roasted Pork Belly, Nueske's Applewood-smoked Bacon, White Cheddar Creamy Polenta and Brussels Sprouts Hash, fisnished with Blood Orange Cranberry Demi-glace
35.00

Pan-roasted Free-Range Chicken Breast
Joyce Farms Airline Chicken Breast, warm Root Vegetables, Piquillo Peppers, Chive Oil, Apple Cider-Chicken Demi-glace
33.00

Madeira-braised Short Ribs
Trofie Pasta, Wild Mushroom Ragoût, and Truffle Crème Fraîche
43.00

Braised Veal Shank
Carrot-Potato Mash, Roasted Vegetables, and Toasted Citrus Gremolata
53.00

Pan-seared Florida Black Grouper
Pappardelle Pasta, Palacios Chorizo, Taggiasca Olives, Marinated Sun-dried Tomatoes, White Wine, and Aglio e Olio
38.00

Oak-grilled Filet of Beef
Spanish Onions, Quattro-Formaggi-Potato Purée, Peppadew and Banana Peppers, and Glace de Viande
41.00

Seared Tofu
Zucchini and Eggplant Ratatouille, Roasted Mushrooms, Lentils, and Sun-dried Tomato Purée
28.00

Sides

Twice-cooked Brussels Sprouts
with Nueske's Applewood-smoked Bacon
8.00

Pan-seared Scallops
16.00

Desserts

Seasonal Berry Gratin
with a Champagne-Grand Marnier Sabayon
9.00

Lemon-scented Cheesecake
with a blanket of White Chocolate Ganache
9.00

Warm Chocolate-Banana Torte
with Vanilla Ice Creamand Handcarfted Belgium Couverture Chocolate Crown
11.00

Tasting of Gelato
featuring Italian Vanilla Bean, Cappuccino, and Raspberry
9.00

Tropical Fruit Crème Brûlée
with Mango and Assorted Berries
10.00

Tiramisù
with Italian Galbani Mascarpone and Chocolate Sauce
11.00

Granny Smith Green Apple Sorbet
8.00
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