Tasted and recommended
By Jonnie Bassaro
NEWS-TIMES CORRESPONDENT
Our dinner began with a basket of fresh crusty rolls and an herb-flavored dipping oil so tasty, we stood in danger of eating too much of it.
All entrees and pasta dishes here include a salad, which is a generous plate of mesclun greens with seedless cucumbers, red onions, kalamata olives, and, if you wish, a topping of Gorgonzola cheese. The salad was a great complement to the warm rolls.
My entree choice was a special that evening "" tortellini stuffed with wild mushrooms ($19). The tortellini was topped with sauteed asparagus and roasted red and yellow peppers in a white-wine cream sauce. I get hungry just thinking about them. The portion was very generous, so I brought half of it home for a second meal.
My husband chose Gamberi e Capesante al Rosmarino ($22), grilled skewered shrimp and sea scallops, enhanced with fresh rosemary and served over a mixed-green salad. The shrimp, large and succulent, were grilled to perfection, as were the scallops, which were very fresh and tender. The salad, tossed with a lemon-vinaigrette dressing, was just the right complement. I got to taste it, of course, and vowed to order it the next time I came to the restaurant.
For dessert, there were fresh strawberries in sabayon or rich custard flavored with wine ($6), a light and perfect ending to an enjoyable meal.
The wait staff here is extremely well-trained and professional. Clad in black, they swooped down upon us like a flock of birds, and, in a moment, had poured water, placed silverware, brought rolls and menus, and then disappeared to allow us to peruse the menu. They were unobtrusive, but seemed to appear out of nowhere each time we needed something. In short, they were delightful and we hope everyone tips them well.
