Citricos
Grand Floridian Resort & Spa
Dinner

Menu Date: March 2012

First Course

Sautéed Shrimp - Lemon, White Wine, Tomatoes, and Feta Cheese $14.00

Chef's Tapas Plate - Beef and Pork Spiced Panada with Tamarind Sauce $12.00

Arancini - Crispy Risotto with Crimini Mushrooms, Asiago, and Charred Tomato Coulis $10.00

Moorish Spiced Ahi Tuna - Crisped Capers, Fennel, Celery and Hearts of Palm Salad, Avocado Puree, and Piquillo Sambal $16.00

Cheese Course Trio - Murcia al Vino from Spain, Fourme d'Ambert from Auvergne, France, and Bosina Robiola from Northern Italy $14.00

Soup and Salad Course

Braised Baby Beets - with Lemon-Chive Goat Cheese, Balsamic Reduction, Petite Greens, and Golden Beet Coulis $13.00

Winter Root Vegetable Soup - with Palacios Chorizo, Chive Creme Fraîche, Smoked Paprika Oil, and Fried Parsnip Ribbon $9.00

Citrus Salad - Assorted Seasonal Citrus with Shaved Red Onion, Mint, Medjool Dates, Marcona Almonds, and Blood Orange Vinaigrette $13.00

Florida Tomato and Mozzarella Salad - with Serrano Ham, Modena Balsamic Glaze, and Multigrain Croutons $15.00

Main Course

Madeira-braised Short Ribs - Trofie Pasta, Wild Mushroom Ragoût, and Truffle Creme Fraîche $42.00

Pan-roasted Chicken Breast - with Piquillo Pepper Polenta Cake, Sauteed Root Spinach, and an Apple Cider-infused Chicken Jus $33.00

Grilled Swordfish - Trenne Pasta, White Anchovy-Poma Rosa Tomato Sauce, Kalamata Olives, Roasted Fennel, Baby Artichokes, and Black Truffle Vinaigrette $36.00

Braised Veal Shank - Carrot-Potato Mash, Roasted Vegetables, and Toasted Citrus Gremolata $50.00

Pan-seared Florida Black Grouper - Squash Risotto, Red Pearl Onion, Globe Carrot, Red Watercress, and Lemon-Thyme Broth $35.00

Berkshire Pork Tenderloin - Rotisserie Pork Tenderloin and House-smoked Bacon with Cannellini Bean Puree, Escarole, and Ham Hock Broth $32.00

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

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

Desserts

Seasonal Berry Gratin - with a Champagne-Grand Marnier Sabayon $.00

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

Warm Chocolate-Banana Torte - with Vanilla Ice Cream and Handcrafted Belgium Couverture Chocolate Crown $11.00

Tasting of Gelato - featuring Italian Vanilla Bean, Cappuccino, and Double Chocolate $8.00

Tropical Fruit Creme Brulee - with Mango, Pineapple, and Passion Fruit $10.00

Calvados Apple-Cranberry Cobbler - with Cashews and Pecans featuring Cinnamon Gelato $9.00

Granny Smith Green Apple Sorbet - no sugar added $8.00

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