To continue where we left off here is the aftermath of Chris's dinner:
A kid after my own heart leaving the veggies! You understand how he feels about this filet
Honestly I feel almost the same way although Citricos is my #1 and that's why the last few times we've eaten here I've gotten away from their filet in favor of pasta:
Wild Key West Shrimp and Campanelle Pasta
Savoy Spinach, Oven-roasted Tomatoes, Basil Pistou, Comté Cheese, Chardonnay-Garlic Cream. Also available with Sautéed Chicken
I got this with the chicken in July but in November went meatless
The sauce is amazing and while it was hard to not get the filet pasta is hard to find in TS restaurants, for me at least, other than a couple Italian ones so I don't eat it often down there and enjoy the change and the dish. When I get the chicken it's tender and has a nice flavor.
At least Ricky and Steve's Nov. dishes were different than July! Steve got the filet in July but back then he got the swordish:
Pan-seared Line Caught Swordfish
Toy Box Tomatoes, Marble Potatoes, Basil Aïoli
He thought this was fantastic and even told our server in July how great it was back then. It was a toss up in July between this and the filet but he wasn't quite in the mood for fish. When he did get this he hadn't had swordfish in years and was happy he tried it again.
Ricky always gets the pork here but it's changed in type and presentation about 4x in the last 3 years. Here's what he got back then:
Here's whats on the menu now:
Grilled Milk-braised Berkshire Pork Chop
Braised Red Cabbage, Warm Fingerling Potatoes, Quinoa Salad, and Sauce of Spiced Winter Apple
It looks like red cabbage but no potatoes and not a pork chop but whatever, he always enjoys whatever pork incarnation they have. As I said we had a wonderful meal with wonderful service then and this past July and won't hesitate to go back despite recent rather negative reviews which I really hope go away! Steve and I still prefer Citricos as far as a favorite signature and we also LOVE Tiffins and had another fantastic meal there last month; however we're excited to try Jiko for the first time next week too!
But we weren't done! After we watched HEA from the deck we went back inside for dessert. I was a little chilly so I got a cappuccino:
I got my usual which you really need to get if you go there:
Almond-crusted Cheesecake
with Lambert Cherry Sauce
I always say the same thing about this; how perfect it is lol. It's like the old Good Humor Toasted Almond bars I used to get from the ice cream trucks in our neighborhood and the cherry sauce plus the cream altogether =
Steve has gotten it but usually its just Chris and I and Ricky, who doesn't like cheesecake, goes for this:
Narcoossee’s Candy Bar
Dark Chocolate-Mocha Bar with House-made Guanaja Chocolate Gelato
This is ALL chocolate ALL the time and as I wrote in my TR he never quite finishes it; I would never NOT finish it because it's a mortal sin to leave chocolate behind. It's even an initiative the government started a few years ago: NCLB which is No Chocolate Left Behind
It's dark chocolate and funny enough he doesn't like dark in real life but has no complaints or qualms about eating it in Disney.
We rolled ourselves out of there and our night wasn't over; this was our last night and I had something I hadn't seen yet over at HS and the kids were even up for going. I did take a couple holiday decor pictures on our way to the bus downstairs; since most people show pictures of the gorgeous gingerbread house in the lobby I took a picture of what goes in to making it which is appropriate for a dining report!
Everyone also posts pictures of the very statuesque GF lobby tree so instead I'll post these:
These made the grand staircase look even grander! I don't have room for pics of what I wanted to see for the first time at HS but in case anyone is wondering I'll post pictures in my next update when we're finally at our last day