The warm environment and flavors of the Mediterranean await you at Citricos. This restaurant is located on the 2nd floor at Disney’s Grand Floridian Resort. As you walk into Citricos, you wander through wrought-iron that resembles vineyard grapevines. You are already immersed in the romance of the Mediterranean. Immediately on your left is a long curved bar called the Citricos Lounge, serving your favorite beverages and seasonal tapas. The restaurant then opens with tables and chairs spread throughout the room. Long sage green curtains drape the floor to ceiling windows across the restaurant. The views overlooking the manicured Disney’s Grand Floridian Resort. Across the opposite wall is an open kitchen, where you can watch the chefs prepare your meal. As you walk towards the back of Citricos, it opens to a grand room in a circle layout with more tables and chairs. This area also features floor to ceiling windows overlooking the resort.
Tucked away by the kitchen is a private room with seating for twelve at a long table. This private room is called the Chef’s Domain. This exclusive experience is hosted by one of the Citricos chefs and takes you on a tour of the Mediterranean seaside with an array of selections from the menu, along with several wines. This dining experience will delight you in the flavors of Citricos with a personal touch.
Citricos is a warm restaurant with several wrought-iron chandeliers spread throughout the restaurant that cast a soft light. This restaurant is themed after the Mediterranean and this shows with the mosaic-tiled floors, Old World furnishings, and decorations throughout the restaurant. Even the elaborate ceilings add to ambiance of Citricos. Don’t let this comfortable restaurant fool you, the dining is nothing short of amazing for a Signature Table Service Restaurant.
The first course includes appetizers like Arancini, Cheese Course, Charcuterie, Slow-roasted Berkshire Pork Belly, PEI Mussels, Lamb Albondiga, and Sautéed Florida Rock Shrimp. The Arancini is a Sicilian street food that includes crispy Risotto with sweet Italian sausage and creamy mozzarella with a Poma Rosa Tomato Puree. Another popular appetizer is the Slow-roasted Berkshire Pork Belly with Anson Mills Cheese Grits, smoked jalapeño, sweet onion and Hibiscus BBQ Sauce. The first course ranges in price from $13-17.
You can add a soup or salad for $15-16. These offering include, Winter Greens and Riesling-braised Beets Salad, Local Strawberry and Blood Orange Salad, Baby Red Romaine and Frisee with Strawberry Vinaigrette, or Smoked Wild Mushroom Bisque. The Main Courses include your choice of chicken, seafood, pasta, or red meat. The entrees range in price from $33-49. The Main Courses are Ashley Farms Pan-seared Chicken, Oak-grilled Florida Swordfish, Pan-seared Florida Black Grouper, Berkshire Pork Two Ways, Cannellini Cassoulet, Crispy Pan-fried Veal Chop Elephante, Seared Tofu, Red Wine-braised Beef Short Ribs, or Oak-grilled Filet Mignon. The restaurant favorite is the Berkshire Pork Two Ways Cannellini Cassolet with rotisserie roasted tenderloin, slow-braised belly with Cannellini beans, braised escarole, and pork natural reduction. Some other popular entrees are the Red Wine-braised Beef Short Ribs with melted leek and parsnip puree, wilted spinach, and hard-harvested mushrooms with natural jus and the Oak-grilled Filet Mignon with crushed Yukon Gold Garlic Potatoes, Peppadew Pepper, caramelized onions, broccoli rabe, and cabernet reduction.
All of the entrees have recommended wines to accompany the dish. These wine compliments range in price from $10-18 per glass. Citricos is a Signature Table Service Restaurant. If you are on the Disney Dining Plan, you will need (2) entitlements per person for this meal. Citricos also requires a dress code, so be sure you leave your jean shorts, tank tops and swim suits in the room for this dining experience. Advanced Dining Reservations are suggested. You can call 407-WDW-DINE, book on your My Disney Experience, or contact your travel professional.
The chef came out to talk with us during our recent dining experience at Citricos and was so generous to provide our readers with two of the favorite recipes. One recipe is special, because it is an old tradition for Citricos. It used to be on the menu and is so popular, guests still ask for this menu item and they will make it for you. This one is not on the menu anymore, but they wanted to share it with our Celebrations readers.
- 750 ml. high quality neutral grain spirit (vodka)
- 2 medium lemons (washed in warm water)
- 2 cups cold water
- 1-3 cups sugar
- 3-4 drops fresh lemon juice
- 1 crock or glass cookie jar
Method of Preparation:
- Wrap the lemons in a piece of cheesecloth and tie like a package, leaving about 6 inches of string on both ends.
- Pour the alcohol into the glass jar. Holding the package by the 2 ends of the string hang it in the jar, making sure the lemons do not touch the alcohol. Wrap the strings around the mouth of the jar to secure it. Close the jar tightly and seal with adhesive tape. Leave the jar in a cool dark place for one month.
- When ready, prepare a syrup by combing the cold water, 1-3 cups of sugar (adjust the amount to how sweet you want the liquor to be), and the lemon juice. Simmer over medium heat until reduced by half. Allow the syrup to rest and completely cool.
- Unseal the cookie jar, remove and discard the lemons, and pour the favored alcohol into a large jar, along with the syrup. Mix very well and pour the mixture into a bottle, straining with a coffee filter.
- Cork the bottle and let it rest in the refrigerator for at least 1 week before serving.
- Serve limoncello in ice-cold glasses.
Sautéed Shrimp with Feta and Tomato
- 20 each large shrimp
- 8 each plum tomatoes
- 1/4 cup sliced garlic thin
- 1 cup diced feta
- 2 table spoons fresh chopped cilantro
- 1/2 cup butter (room temperature)
- 1 cup Chardonnay wine
- 1/4 cup lemon juice
- 2 table spoons olive oil
- Salt and pepper to taste
Method of Preparation:
- Peel and clean shrimp, remove tail, and cut in half lengthwise.
- Wash and dry tomatoes, remove stem, and dice large.
- Heat sauté pan, add oil and sliced garlic, and cook until golden brown. About 1 minute.
- Add shrimp, tomatoes, wine, lemon juice and cook 1 minute.
- Add feta cheese and lower heat.
- Slowly add butter stirring constantly being careful not to break up cheese and shrimp.
- Add cilantro, salt and pepper. Toss and serve immediately.