Citricos menus

Disney's Grand Floridian Resort and Spa
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Citricos dinner menu
First Course

Sautéed Shrimp  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 

Duck Confit  14.00
Smoked Duck Breast with Tomato and Egg Fettuccini and Opal Cream


Soup and Salad Course

Salad of Romaine Lettuce Creamy Roasted Garlic Emulsion with White Anchovies, Hearts of Palm, and Pickled Peppers 9.00 
Viognier La Violette, Jean-Luc Colombo, Rhône ’07 9.00

Roasted Butternut Squash Bisque Crisp Sweetbreads and Roasted Almonds 9.00 
Riesling QbA, Mönchhof Estate Robert Eymael, Mosel ’08 10.00

Delta Asparagus Salad Greens tossed in Meyer Lemon Oil, Goat Cheese Drizzle, Nueske Applewood Smoked Bacon, and Quail Egg 14.00 
Albariño, Martin Códax, Rías Baixas ’07 9.00



Main Course
 
Berkshire Pork Two Ways Pork Tenderloin and Braised Pork Belly with Gigandes Bean Cassoulet and Swiss Chard 33.00 
La Fond Syrah, Santa Rita Hills ‘07 12.00

Oak-grilled Swordfish Crispy Potato Pastilla, Sautéed Spinach, Tomato Confit, and a Basil Beurre Blanc 33.00 
Sonoma Cutrer Chardonnay, Russian River Ranches ’07 12.00

Roast Chicken Breast Tanglewood Farms Chicken with Roasted Mushroom Risotto and Madeira Demi-glace 29.00 
King Estate Pinot Noir, Oregon ‘07 13.00

Filet Sicilian Oak-grilled Filet of Beef with Spanish Onions, Peppadew and Banana Peppers, Quattro Formaggi Crushed Potatoes, and Veal Glace de Viande 41.00 
Flora Springs Trilogy Cabernet Blend, Napa ’06 20.00

Braised Veal Shank Carrot-Potato Purée, Roasted Vegetables, and Toasted Citrus Gremolata 46.00 
Arrowood Cabernet Sauvignon, Sonoma County ’05 15.00

Pan-seared Wild Striped Bass Prince Edward Island Mussels, Fregula Pasta, Tomato, Fennel, and Saffron Sauce with Olive Oil Crostini 33.00 
Chablis Village, Domaine Voceret, Burgundy ’07 13.00

Seared Tofu Zucchini and Eggplant Ratatouille, Roasted Mushrooms, Lentils, and Sun-dried Tomato Purée 23.00 
Rívola de Abadia Retuerta, Castilla Y Leon ’07 10.00

Braised Short Ribs Creamy Polenta, Sautéed Greens, and Blood Orange Demi-glace 38.00 
Valpolicella, Ripasso La Colombaia, Veneto ’07 12.00
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