Citrico's At Grand Floridian Resort menu

Jade Leaf

harvested in northwest china, this green tea produces a fresh and delicate jade infusion.

Pear Tree Green

this estate china green tea has freshly-plucked ripe pears, a hint of sweetness, and a light finish.

Imperial English Breakfast

bright keemun notes are blended with the light-liquoring leaves of a sweet ceylon. it has an elegant and refined smooth sweetness.

Imperial Orange Pekoe

a blend of estate high-grown ceylon black teas, this tea produces a medium-bodied cup with deep copper liquor.

Russian Earl Grey

the rind of the spicy bergamot orange creates a spicy flavor with citrus notes.

Cassis

this is an exceptionally aromatic tea with a rich black currant flavor.

Chamomile Flowers (Egypt)

sweet and fragrant golden chamomile blossoms gives this tea a mild and sweet flavor.

Vanilla Rooibos

sweetened with vanilla bean, this rich and full-bodied tea has a creamy vanilla finish.

Harmony

peppermint leaves, chamomile flowers, orange blossoms, and allspice make up this fresh and minty tea.

Jamaican Spice

is a blend of hibiscus, cinnamon, cloves, and orange peel with brilliant red liquor.

Lemon Verbena Blend

this is a naturally caffeine-free infusion of lemon verbena, lemon grass, and lemon balm. it is light and sweet with a full citrus finish.

Nobo Whole Fruit

this is a blend of wild strawberries, blackberries, and raspberries.

Chicken Noodle Soup

Carrot And Celery Sticks

with peanut butter dip.

Romaine Salad

with ranch dressing.

Cheese And Grapes

with crackers.

Fresh Fruit

Choice Of Ice Cream

vanilla or chocolate.

Create-Your-Own Ice-Cream Sundae

White Chocolate Oreo Mousse

Espresso

Cappuccino

Latte

French Press Coffee

Irish Coffee

bushmills irish whiskey.

Grand Cappuccino

kahlua and baileys irish cream.

Spanish Coffee

kahlua and e&j brandy.

Nutty Irishman

baileys irish cream and frangelico liqueur.

Nuts And Berries

frangelico liqueur and chambord.

Italian Coffee

amaretto and kahlua.

Chocolate Mint

godiva liqueur and rumple minze.

Espresso

Cappuccino

Latte

French Press Coffee

Irish Coffee

bushmills irish whiskey.

Grand Cappuccino

kahlua and baileys irish cream.

Italian Coffee

amaretto and kahlua.

Spanish Coffee

kahlua and e&j brandy.

Nutty Irishman

baileys irish cream and frangelico liqueur.

Nuts And Berries

frangelico liqueur and chambord.

Chocolate Mint

godiva liqueur and rumple minze.

Peanut Butter & Jelly Sandwich

goldfish-shaped crackers and fruit. soft drinks available upon request.

Pasta

with marinara.

Macaroni & Cheese

Grilled Chicken Breast

mashed potatoes and broccolini.

Crispy Fried Shrimp

roasted potatoes and broccolini.

Grilled Berkshire Pork Tenderloin

with carrot-mashed potatoes, apple marmalade, and broccolini.

Specialty Tea Selections

Tasting Of Gelato

featuring italian vanilla bean, raspberry, and double chocolate.

Granny Smith Green Apple Sorbet

Tres Leches

with wild strawberry and raspberry coulis featuring 8-year balsamic vinegar.

Lemon-Scented Cheesecake

with a blanket of white-chocolate ganache.

Seasonal Berry Gratin

with a champagne-grand marnier sabayon.

Tropical Fruit Creme Brulee

with mango, pineapple, and passion fruit.

Warm Chocolate-Banana Torte

with vanilla ice cream and handcrafted belgium couverture chocolate crown.

Brentwood Corn Soup

lime-cilantro creme fraiche, applewood smoked bacon, and micro cilantro.

Salad Of Romaine Lettuce

creamy roasted garlic dressing with hearts of palm, pickled peppers, and a garlic-anchovy breadstick.

Heirloom Tomatoes

arbequina spanish olive oil, 20 year sherry vinegar, roquette, crisp feta, and basil pesto.

Artisanal Greens And Peach Salad

balsamic-orange blossom honey emulsion, pickled red pearl onions, smoked-spiced almonds, and valdeon blue cheese.

Brentwood Corn Soup

lime-cilantro creme fraiche, applewood smoked bacon, and micro cilantro.

Salad Of Romaine Lettuce

creamy roasted garlic dressing with hearts of palm, pickled peppers and a garlic-anchovy breadstick.

Artisan Greens And Peach Salad

balsamic orange blossom honey emulsion, pickled red pearl onions, smoked-spicy almonds, and valdeon blue cheese.

Arancini

crispy risotto with crimini mushrooms, asiago, and charred tomato coulis.

Sauteed Shrimp

lemon, white wine, tomatoes, and feta.

Citricos Chefs Tapas Plate

lamb albondigas with mint yogurt, fritto misto with lemon aioli, and cioppino littleneck clams with micro basil.

Cheese Course Trio

murcia al vino from spain, fourme d'ambert from auvergne, france, and p'it basque from the french pyrenees.

Blue Crab Pave

lump crab, capers, meyer lemon, fennel-celery salad, avocado, olive tapenade, and piquillo vinaigrette.

Arancini Crispy Risotto

crimini mushrooms, asiago, and charred tomato coulis.

Heirloom Tomatoes

arbequina spanish olive oil, 20 year sherry vinegar, roquette, crisp feta, and basil pesto.

Sauteed Shrimp

lemon, white wine, tomatoes, and feta.

Cheese Course Trio

murcia al vino from spain, fourme d’ambert from france, and p’tit basque from the french pyrenees.

Citricos Chefs Tapas Plate

lamb albondigas with mint yogurt, fritto misto with lemon aioli, and olive oil cioppino littleneck clams with micro basil.

Blue Crab Pave

lump crab, capers, meyer lemon, fennel-celery salad, avocado, olive tapenade and piquillo vinaigrette.

Seared Tofu

zucchini and eggplant ratatouille, roasted mushrooms, lentils, and sun-dried tomato puree.

Roast Chicken Breast

free-range chicken with saffron and green pea risotto, mojo picon, and micro cilantro.

Berkshire Pork Two Ways

rotisserie pork tenderloin and roasted berkshire pork belly with sweet potato gratin, swiss chard, and an orange blossom mustard drizzle.

Braised Short Ribs

creamy polenta, mustard greens, and blood-orange demi-glace.

Pan-Seared Red Snapper

fregula “paella”, bay scallops, rock shrimp, palacio chorizo, and sherry-infused sofritto.

Oak-Grilled Filet Of Beef

spanish onions, peppadew and banana peppers, quattro formaggi potato puree, and glace de viande.

Wild King Salmon With Grilled Langoustine

warm baby artichoke, marble potato salad with bacon-sherry vinaigrette, and macerated petite tomatoes.

Braised Veal Shank

carrot-potato mash, roasted vegetables, and toasted citrus gremolata.