Shake Hands. Break Bread.

Blow out the candles. Pop the question. Revel in experiential dining with local flavor like never before. You and your guests always have a seat at our table.

Meet Executive Chef Chris McKenna

With nearly 20 years of culinary experience, Chef Chris' love of food began while working on Pennsylvania produce farms. Trained at the Culinary Institute of America, his menus reflect Italian and Asian influences. His journey has led him to cook two White House dinners with Executive Chef Walter Scheib. Over the years, Chris’ well-established career with Invited Clubs has taken him from Pittsburgh to Boston and now on to Orlando, where he is thrilled to bring his expertise in creating innovative, globally inspired dishes to Citrus Club.

Take A Tour

Experience life at the epicenter of the Orlando professional scene.

Tangerine

Dare to tantalize your taste buds at Tangerine, our reimagined fine dining restaurant where milestones are made and date night outs are elevated. Enjoy creative twists on upscale classics from quality cuts aged on-site to fresh seafood and shareable delights. Menus will change monthly, to allow the Chef flexibility based on the seasons and what local growers offer.

The Grove

The most interesting conversations and connections begin here at The Grove, our electric bar and lounge. Our culinary offerings showcase a wide array of enticing small plates, mains, and shareables with dishes to fit all occasions and appetites.

The Grove Breakfast The Grove Lunch The Grove Cocktails & Happy Hour Tangerine Room

CITRUS BREAKFAST 12
Two Eggs | Bacon or Sausage | Breakfast Potatoes Roasted Tomato

BREAKFAST BURRITO 10
Scrambled Eggs | Cheddar | Bacon | Potatoes | Sausage

FRENCH TOAST 12
Bananas Foster | Whipped Cream | Strawberries

YOGURT & GRANOLA 9
Greek Yogurt | Honey | Berries | Oranges

ACCENTS

Bacon 4
Sausage 4
Fruit 6
2 Eggs 5
Breakfast Potatoes 5

SOUP + SALAD + SHAREABLES

TUNA TOSTADA 18
Napa Cabbage Salad, Sesame Ginger Glaze, Avocado, Tuna Tartar

WINGS 12
Sweet Heat Buffalo, Maytag Blue Cheese, Scallion

SMOKE HOUSE FRIES 14
Pulled Pork, Carolina BBQ, Pickled Onions, I. P. A. Fondue

SOUP DU JOUR 6 | 10

SHE CRAB SOUP 8 | 12
Crab Salad, Micro Fennel, Sherry Cream

CITRUS CAPRESE 14
Mozzarella, Tomato, Tangerine, Citrus Vinaigrette, Basil, Balsamic

HANDHELDS

CUBAN SANDWICH 18
Braised Pork Shoulder, Mustard, Pickle, Ham, Swiss, Yucca Fries,
Cilantro Aioli

BRASSTOWN BREAKFAST BURGER 22
Hash Brown, Bacon, Over Easy Egg, Secret Sauce, Lettuce, Tomato,
Onion

SALMON B.L.T.A. 18
Bacon, Lettuce, Tomato, Avocado, Lemon Aioli

ENTREES

TWO 4 OZ TENDERLOIN MEDALLIONS 40
Steak Fries, Mushroom Dijon Sauce

PENNE PASTA FLORENTINE 24
Pesto Cream, Chicken, Sun-dried Tomatoes, Truffle Burrata

CARIBBEAN SPICED MAHI 24
Cilantro Lime Rice, Broccolini, Pineapple Mango Salsa

CAESAR SALAD 18
Baby Romaine, Parmesan, Torn Croutons, Traditional Dressing

ACCENTS

All Sandwiches Come With Your Choice Of House Salad, Sweet Potato or Regular Fries, or House-Made Chips | Broccolini | Asian Slaw
Cilantro Lime Rice | Steak Fries 8

HAPPY HOUR

4:30 - 6:30 PM

HUMMUS 8
House Made Chipotle Red Pepper Hummus Tortilla Chips | Naan
Chili Pepitas

WAFFLE FRIES 8
Patatas Bravas W/ Cilantro Lime Crema or Truffle Fondue W/ Bacon
& Scallions

WINGS 8
5 Wings in your choice of:
Carolina BBQ | Buffalo | Peanut Butter Thai

CHIPS & DIP 8
Yellow Corn Tortilla Chips | Salsa | I. P. A. Fondue

$4 DRAFTS
$5 HOUSE WINES
$6 HOUSE COCKTAILS

CLASSIC COCKTAILS

MARGARITA | 14
Milagro Tequila is the star of the party. A refreshing citrus forward
cocktail, its zesty lime and sweet orange notes makes every sip feel
like a celebration

ESPRESSO MARTINI | 20
Indulge in the exquisite fusion of Grey Goose Vodka, rich coffee
liqueur, and freshly brewed espresso in our Espresso Martini. Smooth,
bold, and utterly irresistible

APEROL SPRITZ | 14
Enjoy this bright and bubbly Italian classic, made with Aperol, Prosecco,
soda, and a garnish of orange wedge. It's simple, delightful, and perfect
for any occasion

OLD FASHION | 14
Savor the classic charm of our Old Fashioned: Whistle Pig Bourbon,
house-made demerara syrup, bitters, and a hint of orange.
Simply timeless

ZING ZANG MARY | 15
Crafted with the alluring Zing Zang mix, Premium Vodka, tomato juice
blend, fresh lime, and garnished with a pickle and celery

WINES BY THE GLASS

WHITES

Sparkling & Champagne
Avisi Prosecco, Veneto, Italy | 10 Mumm Rose Napa | 16
Nicolas Feuillatte Brut | 25 Pinot Grigio
Alto Veneto, Italy | 13

Rosé
Whispering Angel, Cotes de Provence | 12

Riesling
Bex, Nahe, Germany | 10

Sauvignon Blanc
Kim Crawford, Marlborough, New Zealand | 16
La Crema Monterey Sauvignon Blanc | 13 Chardonnay
Chalk Hill, Sonoma County | 13
J Lohr Arroyo Vista, Monterey | 16

Outstanding Whites
Vionta Albarino, Rias Baixas | 13

REDS

Pinot Noir
Imagery Pinot Noir | 12
Belle Glos, Clark & Telephone, Santa Maria Valley | 22

Merlot
Decoy by Duckhorn | 15

Malbec
Terrazas Reserva, Mendoza, Argentina | 14

Cabernet Sauvignon
Justin Vineyards | 16
Daou Reserve Paso Robles | 25
Austin Hope 1L, Paso Robles | 27

Outstanding Reds
Pio Cesare Nebbiolo, Langhe | 18

BEER

DRAFT
Blue Moon | 6
Coors | 5
Seasonal | 5

STARTERS

TUNA NIGIRI 24
Chipotle Aioli | Osetra Caviar | Jalapeno | Tortilla | Cilantro

CHEESE & CHARCUTERIE 28
Chef selections of Three Cheeses and Meats with Local Accompaniments

ACCENTS 8

BROCCOLINI
ASPARAGUS
SHALLOT POTATO PUREE
ENGLISH PEA & MUSHROOM FARRO RISOTTO
ARTICHOKE AU GRATIN

ENTREES

RABBIT CACCIATORE 30
Garganelli Pasta | Foraged Mushrooms | Truffle Pecorino | Basil | Summer Tomato Sauce

BUFFALO SHORT RIB 35
Caramelized Shallot Potato Puree | Thai Green Beans | Peach BBQ

9 OZ FILET Artichoke 46
Au Gratin | Campari Tomato | Red Onion Marmalade

16 OZ RIBEYE 46
House Spice Blend | Spinach | Corn | Pickled Mushroom| Red Onion

CAJUN RED FISH 30
Farro Risotto | English Peas | Pork Belly | Etouffee

SPINACH & MUSHROOM RAVIOLI (V) 30
Tofu | Tomato Pomodoro | Julienne Vegetables

COQ AU VIN 26
Cornish Hen | Mushroom Demi | Bacon | Truffle Mashed Potatoes | Broccolini 26

DESSERT

SUZY'S COCONUT CREAM PIE (DF) 14
Toasted Graham Cracker Crust | Coconut Cream Filling | Dairy Free Whipped Topping

TRIPLE CHOCOLATE CHEESECAKE 14
White Chocolate Cheesecake Filling | Chocolate Mousse | Raspberry Chocolate Ganache

TABLE-SIDE BAKED ALASKA 14
Kelly’s Raspberry Truffle Ice-Cream | Lemon Chiffon Cake | Merengue

KELLY’S ICE CREAM 10
Seasonal Flavors Available

**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.

Dining Room Dress Code

While traditional business attire is always appropriate, business casual is also welcome. Nice denim (please no frayed, torn or distressed denim) is permitted at lunch and in the lounge area. We encourage Members to wear collared or banded-neck dress shirts or sweaters with denim.

Shorts, athletic wear, caps, t-shirts, tank tops, flip flops, are not allowed.

Jackets are required for men in the formal dining area of the Club during the evening. Loaner jackets are available from the receptionist.

We ask that Members please respect Club dress code enforcement so that we may maintain an environment that is comfortable for all Members and conducive to a private business club. As always, it is the responsibility of each Member to ensure that invited guests are made aware of our dress code.