By Marc Kent
Gina and Lillo’s Caruso Restaurant is alive with superb Italian offerings from appetizers thru soups, salads, pastas and a spectrum of entrees to sweet, sweet desserts.
The creative appetizers include: scampi with sea scallops, sautéed with mushrooms in a chardonnay and lemon sauce; a delicious prosciutto di Parma with flordilatte cheese and roasted peppers; an excellent pepper-crusted yellow fin tuna; seared carpaccio with olive oil, lemon, and orange
Marc Kent
zests, topped with fennel and arugula and drizzed with citrus vinaigrette. In addition we had large Mediterranean mussels with julienne vegetables in a fantastic wine/curry sauce. The sautéed calamari with its garlic, white wine and grape tomatoes was just as delicious as the grilled calamari over arugula with lemon and olive oil.
Two soups are featured – a very light tortellini in broth and as well as a smooth pasta e fagioli with crated cheese: both very tasty indeed.
Five salads are listed covering a wide variety of ingredient combinations.
Variations of pasta dishes include a spinach fettuccine in tomato/cream sauce with ground sausage, peas and pecorino cheese- delicious and filling. Likewise, the ravioli pillows in their tomato/cream sauce had peas and a bit of fresh mint – both are winners. There are nine additional pasta combinations on the menu as well.
The fresh fish selection stars a boneless branzino alla francese, served on a bed of spinach with mashed potatoes. This really is a specialty fish done here to perfection. The Hawaiian blue snapper – a filet sautéed with tomatoes plus garlic, olives, and dainty white asparagus – was a joy to try.
Additional entrees include three veal dishes, filet mignon, Hawaiian king prawns, and three chicken variations. Delicious side dishes include spinach or broccoli in garlic and oil, or broccoli rabe.
The desserts include a very light and tasty tiramisu, a lime cake (very creamy), sorbet and gelato, and tartufo semifredro. Caruso’s pear tart and apple tart need 20 minutes to prepare, so order early when you dine.
Portions are generous and pricing is reasonable for these fine quality dishes.
The standard menu features 6 appetizers, 2 soups, 5 salads, 12 pastas, 9 entrees and 4 desserts. The daily specials featured 3 appetizers, another soup, 8 entrees, and 2 more desserts – a vast array of fine fare.
This is a classic restaurant, intimate and charming with attentive owners and staff. Caruso seats 50 in the dining room, 18 in a private, cozy room, and 100 on the expanded patios. Since the restaurant opened in January of 2010, all meals are cooked to order at 187 SE Mizner Boulevard in Boca Raton (561-367-7488). Go and enjoy!