When called upon to review restaurant s we seek consistency in above-par taste, texture and presentation throughout the menu offerings. Saltimbocca has exceeded our expectations to the degree that we will merely list the fine dished we sampled without specific comments.
Antipasti- Shrimp Sambucca , Cajon seared jumbo shrimp sautéed with crisp vegetables in sweet and spicy Sambucca sauce.
Braised beef short ribs with root vegetables, leeks and crimini mushrooms in a rich bordelaise sauce.
Crispy fried calamari served with marinara sauce and a garlic arugula aioli.
Six escargots served in a very light garlic butter, chardonnay wine, fresh herb sauce with mushrooms.
Soups – Soup du Jour was hot chicken soup with shards of chicken pieces and vegetables. The spicy crab bisque on menu was deliberately served tepid, not hot with a fine petite crab cake afloat.
Salads – a stacked Napoleon of fresh mozzarella and vine ripe tomatoes, rich with fresh basil oil and a balsamic glaze.
An arugula and goat cheese salad had Mandarin orange slices and Bermuda onion slivers in a balsamic citrus dressing. Caesar salad had crisp shards of romaine with croutons in homemade Caesar dressing and slivers of Romano cheese.
Steaks and Chops – a veal chop Saltimbocca was sautéed in a Marsala demiglace, topped with prosciutto and Buffalo mozzarella, served with Yukon gold mashed. The blackened prime rib eye gorgonzola was pan seared in a Madeira wine sauce, with polenta and asparagus and crimini mushrooms. Walnut encrusted rack of lamb- done medium- was served with rosemary infused port demiglace sauce plus mixed vegetables and Yukon gold mashed. A honey roasted pork chop featured a balsamic reduction and brandied apples and pears.
Saltimbocca has a list of 14 Italian favorites and we tasted four. A veal Saltimbocca with mushroom and prosciutto on a bed of spinach with melted mozzarella. A veal Marsala featured a sweet Marsala mushroom demiglace sauce. Both these specialties can be had with chicken in lieu of veal. The chicken cacciatore is sautéed in marinara sauce with peppers, onions and mushrooms. For pasta we sampled creamy Vodka sauce over tender penne.
Chef Mark presented Osso Bucco, a braised veal shank with porcini mushrooms and saffron risotto and superb taste. He has eight other Chef’s specialties on this menu.
We ended our adventure with tastings of an excellent chocolate velvet cake sample followed by Italian cheesecake and a tiramisu- all rich and delicious.
The restaurant seats 170 plus a private room seating 80. Saltimbocca has a full bar – seating 20-and a lounge that seats 25. In addition to 5 house wines there are 9 white and sparkling plus 8 reds – all by the glass. Wines by the bottle number 35 offerings.
Open in December of 2011, the menu listings are permanent yet Chef’s specials are offered daily. Open for luncheon and dinner from 11:30AM to 10PM weekdays, they offer dinners only, Saturday and Sunday from 4:30PM to 10PM. A child’s menu is available daily as well. Saltimibocca is located at 14820 South Military Trail in Delray Beach (561-455-4390).
This new Italian restaurant , an elegant modern setting with beige/brown décor offers both tables and booths. A singer performs music of Tony Martin, Frank Sinatra et al each Thursday night from 7PM to 10PM.
Pricing for food and wine is a bit upscale – we feel the general portions of superb food make this pricing reasonable. Obviously, we suggest that you…Go and Enjoy!