Andrew H.
Yelp
The Hubbard Dining Room offers fine dining in Orlando at its absolute best and features a picturesque view of Orlando's beautiful downtown skyline. The Hubbard Dining Room is also available for à la carte lunch service from 11am to 2pm Monday to Friday. In addition, on Mondays they have a member buffet featuring a chef attended salad, soup and sandwich bar and on Fridays, they have a Seafood Tapas Buffet.
Recently, We got to try out some new seasonal menu items as well as some classics served up by Chef Reiner Drygala at Citrus Club. Everything was phenomenal and we had a wonderful time, so here are some highlights of the evening.
Baked Chevre with Red Wine Balsamic, Marinara, Fresh Pesto and Crostini was simply delicious.
The Ahi Tuna Tartar with Avocado, Red Onion, Cilantro, Picked Ginger Seaweed Salad, Yuzu Emulsion and finished with Sweet Soy and a Wonton Crisp was refreshing and tasty.
This was a very interesting Avocado Crab Salad made with an Avocado stuffed with Lump Crab Salad and served on Balsamic Field Greens.
Pan Seared Scallops were served with Red Pepper and Spinach, Parsnip Potato Puree and an Orange and Carrot Butter Sauce that made this dish extraordinary.
The Bone in Chicken Breast was served with Spinach and Mushrooms tossed with hand made Sweet Potato Gnocchi and Sun Dried Tomato Pesto. Chef Reiner gets the Gnocchi delivered to him from DeRomo's gourmet market and restaurant in Bonita Springs.
I'm not a huge fan of cooked Salmon, but this Chipotle Bourbon Glazed Salmon with a Prima Donna Gouda Grit Cake and sauteed Swiss Chard was ridiculously delicious. Such great flavor all over, and of course, I love grit cakes anywhere I can get them, and a Gouda grit cake sent this dish over the top.
The Asian Noodle Tofu Bowl with stir fried vegetables, rice vermicelli, tofu, lemon ginger broth bean sprouts and basil was also very flavorful and refreshing.
The star of the show was the Rosemary Crusted Lamb Rack with Truffle Potato Foam, Asparagus and a Red Wine Demi Glace. The red wine demi glace helped to bring the dish together and mute any gamey flavors of the lamb.
Citrus Club has their very own in house pastry chef, and that is a job chef Reiner is happy to give up. The dessert portion of the evening did not disappoint. Up first was the Chocolate Cake with Dark Chocolate Mousse, Salted Dulce de Leche ganache center, Rich Chocolate Cake and Caramelized Coca Cola Nib Toffee and it was amazing.
The Bailey's White Chocolate Cheesecake with a Chocolate Salted Cookie Crust topped with Mascarpone Mousse was our second dessert for the evening and it was rich, fabulous, and delicious.