I have been to this restaurant several times, perched right on the water with a patio perfectly designed for people watching. When it gets chilly, have no fear, borrow one of their cozy red pashminas. Inside, a bustling restaurant filled with attitude and class.
I have previously ordered:
-al Barolo roasted beef short ribs served with polenta - perfect save for the polenta that's consistency was just not right
-shellfish zuppa with 1/2 lobster, clams, mussels, scallops, shrimp in a marinara sauce - again perfect except messy as the lobster came in shell.
-filet mignon, bordelaise sauce, cognac laced butter roasted 1/2 lobster - perfectly done rare steak. excellent if not safe.
This most recent venture:
Isola di Capri Summer Salad: caprese salad, everything fresh, and done in a less refined way as the tomato was not sliced but quartered.
Sweet pepper studded pan seared crab and fish cake with house made tartar sauce.
Crusted pan seared scallops with smoked chili espagnole sauce. A "must order".
Perhaps because I have never had rabbit, or perhaps how it was prepared, I was disappointed with the valpolicella braised rabbit. While the sauce was very good, the rabbit tasted dried out, and the meat itself bland. Furthermore I did not expect the enormous amount of bones that required my full attention while eating as they were small and easy to choke on. Otherwise the crisp polenta was executed fabulously, not too oily, and full of flavour.
Exellent double smoked bacon wrapped pork tenderloin, with savoy cabbage stuffing, served with pan roasted beets and a marsala wine reduction. This was fabulous- the use of cabbage perfect.
Red ravioli filled with ricotta, Mascarpone, spinach, fresh herbs, and a light cream sauce. Special accomodations: a lobster claw. They were out of their fabulous handmade ravioloni stuffed with fresh lobster, Mascarpone, chives, shelled lobster garnish, tomato, parmigiano fonduta and dusted with crispy crumbs.
Dessert: chocolate, homemade almond pistachip Torrone, cappuccino creamy semifreddo and a smooth caramel sauce. Desserts are not necessarily their specialty, but tasty nonetheless
I have previously ordered:
-al Barolo roasted beef short ribs served with polenta - perfect save for the polenta that's consistency was just not right
-shellfish zuppa with 1/2 lobster, clams, mussels, scallops, shrimp in a marinara sauce - again perfect except messy as the lobster came in shell.
-filet mignon, bordelaise sauce, cognac laced butter roasted 1/2 lobster - perfectly done rare steak. excellent if not safe.
This most recent venture:
Isola di Capri Summer Salad: caprese salad, everything fresh, and done in a less refined way as the tomato was not sliced but quartered.
Sweet pepper studded pan seared crab and fish cake with house made tartar sauce.
Dessert: chocolate, homemade almond pistachip Torrone, cappuccino creamy semifreddo and a smooth caramel sauce. Desserts are not necessarily their specialty, but tasty nonetheless
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