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Citron Restaurant Review: Citron’s setting, minimalist indoors and al fresco poolside, seems right out of Central Casting, where 007 and his Bond girls might be found lounging about. French chef Patrice Martineau has taken over from Warren Cordoba at this restaurant at Viceroy Palm Springs. Lunch and dinner features both contemporary small shareable plates and main courses. The simple and simply tasty date and prosciutto salad makes an excellent starter, with its local dates and prosciutto di Parma tossed with baby wild arugula and shaved Parmesan, and drizzled with a roasted garlic Dijon vinaigrette. Crab cakes with lemon aïoli have a light and flavorful zest without overpowering the palate, while the naan flatbread is an innovative dish with marinated tomatoes, Asiago and burrata cheeses, prosciutto and wild arugula. For dinner, you may find grilled Jidori chicken with sweet corn, cilantro, red onion and an avocado relish. The wine list is decent, but it's really the cocktails that make Citron a relaxing, on-the-rocks restaurant.