Dining at Citrus Club Orlando

Orlando's Premier Dining Experience

We're reimagining the dining experience in Orlando, with bold, innovative cuisine and multiple spaces in which to enjoy it. Discover the refined elegance and jaw-dropping views of the Hubbard Dining Room, settle in for a casual bite in the warm and inviting Club Lounge or bring your colleagues together in one of our private dining rooms.

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Experience life at the epicenter of the Orlando professional scene.

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The Hubbard Dining Room

An elegant setting with stunning views of downtown Orlando offering favorites like She Crab Soup and Steak Au Poivre and an ever-changing seasonal menu of fresh, locally sourced cuisine. The dining room is open Tuesday through Friday for lunch from 11am - 2pm and for dinner from 5pm - 9pm. It is also open on Saturdays 5pm to 9pm.

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Club Lounge

All-day dining in a casual setting featuring big-screen TVs and a welcoming bar. The Club Lounge is open Mondays - 7am to 4pm, Tuesday through Friday 7am - 9pm, Saturdays 5pm to 9pm. The Cypress Bar is open until 5pm on Mondays and 10pm on Tuesday through Saturday.

Private Dining

Our private dining spaces are perfect for parties, business dinners and other special occasions.

To-Go Orders Now Available

We're now offering to-go menu options, from the convenience of our kitchen to the comfort of your home!

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Lora Tarleton

Get to Know Our Food & Beverage Director

Lora Tarleton comes from a long background in hospitality and operations beginning in her college years and advancing through levels of management with Darden, Disney, Hyatt, Sea Island and ClubCorp/Invited. Lora takes pride in her focus of developing and growing departments, teams, sales and profitability by developing and nurturing a cohesive environment and a team atmosphere with high personal and corporate ethics, professionalism and competency/training. Lora holds certifications as Sommelier with the Court of Master Sommeliers, Food Safety, TIPS and RVP as well as numerous continuing education certifications. Lora is currently serving on the Steering Committee for USF’s Customer Experience Certificate Program and in 2021 was named as one of Nation’s Restaurant News Top 100 Most Influential Restaurant Executives in the United States.

With over 15 years of Operations management experience and accolades such as Disney Emerging Leaders program, Disney Legacy Award winner and as both a trained and experienced Front of House Manager and Chef, Lora brings decades of experience to bear as an expert in her field.

Glenn Jones

Get to Know Our Executive Chef

Glenn hails from London, England with over 40 years of gastronomical experience working at some of the most acclaimed restaurants across the globe.  He has worked alongside Michelin-starred Chefs Marco Pierre White at The Restaurant Marco Pierre White and the Café Royal, Thomas Keller at The French Laundry and Bouchon, Alain Ducasse at Mix at Mandalay Bay, Gordon Ramsey at The Canteen, and Guy Savoy at Restaurant Guy Savoy.  After climbing the culinary ladder in Las Vegas, Glenn brought his culinary expertise and big personality to the Four Seasons, Waldorf Astoria and Hilton Bonnet Creek, the Walt Disney Resort, and, most recently, The Pinery where he earned a Michelin recommendation. 

Despite his pedigree training, Glenn believes food, above all else, should be FUN!  His focus on innovation creates a celebration for the senses including smell, taste, touch, and vision.  Glenn’s philosophy is that a dish should combine tradition with modernity, local and ethically sourced produce with the finest seasonal ingredients available, diverse cooking techniques, and global influences.  He has always sought to develop strong ties with his suppliers and partner with those who share his values and mission.  He is passionate about incorporating new, creative concepts for staying ahead of the craft and believes food, just like fashion, is ever-changing and inspiring. 

Michelle Hyatt

Get to Know Our Pastry Chef

"I grew up in Brookfield, Connecticut where my inspiration for pastry and desserts began with my grandmother. Although we lived in different states, I was always in awe at her ability to take a simple cake and turn it into a piece of art. Some recipes I use today in desserts here at the club started with my grandmother and I am honored to continue her knowledge and tradition.

"I began early by taking college courses in high school. I attended the Culinary Institute of America in Hyde Park, NY. I graduated with an Associate Degree in baking and pastry arts as well as a focus in Hospitality Management. During my 15+ years in the food and hospitality industry, I have dedicated my skills to various bakeries and restaurants; as well as high-end resorts such as the Waldorf Astoria in Orlando and commissioning the grand opening of Sapphire Falls at Universal Resorts as a supervisor. Working my way up throughout each, as well as gaining experience. From there, my career led me to the Citrus Club in 2018 as the Pastry Chef.

"My goal is to find the balance in flavors such as sweet versus decadent. To ensure the perfect finish to an already great meal is a challenge and passion I strive to provide in each dessert I create. I am passionate about what I do and the team I work with. To truly provide an exceptional experience and atmosphere for our members. I enjoy creating memories and being the lasting impression after an already enjoyable meal or the highlight of a birthday celebration. I am recently married by my main love is our gorgeous 8-year-old lab mix named Cooper.

“Life is a kitchen, put on your prettiest apron and whip up something incredible.”

Kiran Martin

Certified Sommelier

"I grew up in Ellicott City, MD, where I developed my love for the food and beverage industry. In high school, I was an avid member of my ProStart team, where we competed in culinary competitions. I then moved to South Florida where I attended Johnson & Wales University, North Miami, and got my A.S Degree in Culinary Arts. Through my classes, I discovered my true passion: Wine. 

"I transferred to UCF Rosen College of Hospitality Management, where I was fully immersed in classes centered around beverage management. As an undergrad, I took classes on Wine, Beer, Spirits, and Service, and through those classes, my focus turned to studying the history and culture of wine. As a junior in college, at the age of 21, I passed my Introductory Sommelier Certification. A little over a year later, I passed my Certified Sommelier Exam, which tested me on Wine Theory, Blind Tasting Ability, and Service Knowledge.

"In my 10+ years in the restaurant industry, I have been a part of the service team of incredible companies including The Rosen Shingle Creek Hotel at Mi Casa Taqueria and Tequila Bar. I then had the amazing opportunity to be part of the opening team for Wine Bar George in Disney Springs, created by Master Sommelier George Miliotes. They feature over 200 different wines via tap, glass, and bottle, and have been awarded the Best Micro Wine List by The World of Fine Wine. 

"All these experiences have led me to my amazing position here at The Citrus Club as a Server and Sommelier. My passion and goal is to both teach and introduce new wine experiences to our members and the incredible staff. My favorite part of what I do is having a member taste and experience a new wine that I introduced to them and being able to share that moment with them. I look forward to growing and continuing my career at the Citrus Club. I am currently 25, a huge Baltimore Ravens and Orioles fan, and I am recently engaged to my incredible fiancee’."