Inspirations

Wil and I had our tasting at Citronelle at the Carmel Valley Ranch yesterday and it was an amazing experience. Last time we had a mini-lunch in the relaxing lounge area by the fireplace and we really liked the salad and the petite baquette, and this time we had a 4+ course meal and OMG! the food was soooo delicious! Now I am very very much looking forward to our big day coz we have so many foodies coming and they won’t be disappointed for sure!

From room design to tasting, food presentation to service, everything was beyond 5 stars! First of all, the room is contemporary and spacious with a nice view of the nature. Our waiters were very friendly, attentive and knowledgeable, gave us detailed descriptions on every dish, which is a great assurance as I want my guests to have the best dining experience! Last but not least, the food was excellent and was a work of art! Every single one was executed so well that we just started stuffing things into our mouths and totally forgot to take pictures! hahaha… and we were not even hungry! We actually did our cake tasting at Layers right before the dinner and hahaha I hope they didn’t think we were such a pig! =P At first, we didn’t plan to add dessert to our menu as we already have a wedding cake plus a dessert table, which will be designed by L’ Atelier Vi. We even planned to take the desserts to go since we were really full after the 3rd course!! but we got busted by Chef Anthony Keene, who came out to say Hi and insisted we should try the “Kit Kat” chocolate bar and the Napoleon cream brulee. And I bet it was his trick to get us hooked coz after the first bite, we were determine to add these to our menu as well. Citronelle is really the best of the best!

BTW, do you know that President Obama recently took his wife for a special dinner at Citronelle in Washington DC?

~Hors d’oeuvres~

Wild Mushroom Bouchee
Shrimp Cocktail
Charred Yellowfin Tuna, Jasmine Rice Cake, Mango
Crab Cigar
Charred Beef Tri-Tip Miniature Sandwich

~Starters~
Tuna
olives, chorizo, crispy potato

Sea Scallop
duck foie gras, carrot ginger sauce

~Entrees~
Pacific Salmon
dungeness crab risotto vanilla bean

Sea Bass
paella style

Roasted Filet Mignon “Au Poivre”
potato gratin, shallot confit, peppercorn sauce

~ Dessert ~