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5 of 5
Citrico's has long been a staple of celebratory meals in our family, we recently revisited for my birthday and it did not disappoint. To start with, the Chef was very helpful and interesting -- giving us lots of tidbits about the Delta asparagus (wild picked from California), the corn and how they don't add sugar to much of anything -- always a great way to impress us! I had the crab cake -- a rather cheesey creamy concoction which was quite a bit different from the typical crunchy crab cake. Then I had the Berkshire pork (fed on acorns) tenderloin and belly -- having seen pork belly on many a cook show I was quite curious to actually try one. The execution of the dish appeared perfect to me, the tenderloin was tender and delicious. The pork belly was a bit weird to me but quite tender and fatty. What turned out to be my favorite thing on the plate was the gigande bean (from Italy) and swiss chard cassoulet which was t