Citricos
Dinner Menu
First Course
Sautéed Shrimp Lemon, White Wine, Tomatoes, and Feta Cheese 14.00
Gateau of Crab Lump Crab, Orange Fennel Cream, and Tomato Fennel Slaw 12.00
Arancini Crispy Risotto with Italian Sausage, Quaitro Formaggi, and White Truffle Aioli 9.00
Cheese Course Trio Lemon Ricotta from Central Florida, Kasseri from Greece, and Forme D'Ambert from Auvergne, France 14.00
Roasted Squash and Ricotta Ravioli served with Balsamic Fig Paste, Toasted Almonds, Sage, and Blood Orange Oil 12.00
Soup and Salad CoursePotato and Leek Soup Palacio Chorizo and Crisp Sweetbreads 9.00
Goat Cheese Truffle Salad Cracked Pepper, Sesame, and Tomato Truffles with Arugula, Frisee, Nueske Applewood Smoked Bacon, and Baby Beets 9.00
Salad of Romaine Lettuce Creamy Roasted Garlic Emulsion with White Anchovies, Hearts of Palm, and Pickled Peppers 9.00
Main Course
Braised Veal Shank Carrot-Potato Puree, Roasted Vegetables, and Toasted Citrus Gremolata 46.00
Oak-grilled Atlantic Swordfish Fingerling Marble Potatoes, Roasted Fennel Tossed with Applewood Smoked Bacon, and Violet Mustard Cream 33.00
Filet Sicilian Oak-grilled Filet of Beef with Sweet Vidalia Onions, Peppadew and Banana Peppers, Quattro Formaggi Crushed Potatoes, and Veal Glace de Viande 41.00
Berkshire Pork Two Ways Pork Tenderloin and Braised Pork Belly with Herbed Gnocchi, Heirloom Apples, Swiss Chard, and Madeira Broth 33.00
Roast Chicken Breast Tanglewood Farms Chicken with Pappardelle Pasta, Wine-braised Artichokes, Grape Tomatoes, Basil Pesto, and a Savory Chardonnay Broth 29.00
Pan-roasted Halibut Red Wine Risotto with Roasted Mushrooms and Lemon Thyme Broth 33.00
Seared Tofu Zucchini, Tomato Compote, Roasted Mushrooms, and Lentils 23.00
Braised Short Ribs Creamy Polenta, Sauteed Greens, and Blood Orange Demi-glace 38.00
Menu as of December 2009