Spiedini
our comments
The spacious high-ceilinged Spiedini offers seating in the main dining room, in the banquet room and on an outdoor patio shaded by a European-style canopy. The view from many of the windows is of the resort's lavish palm trees, gardens, waterfalls and ponds. Favorites include the pepper-seared ahi tuna drizzled with chili and basil oil, as well as the spinach salad served with pears, Gorgonzola, prosciutto chips, candied walnuts and balsamic dressing. The signature dish is the lobster ravioli. Spiedini features meat and poultry prepared on the open kitchen's spiedo (kitchen spit)---garlic- and fennel-crusted pork loin, spice-rubbed duck with caramelized orange sauce and a half chicken with herbs and lemon zest are slow-roasted over the open flames and served with creamy Napa cabbage and garlic mashed potatoes. Go for the cioppino---Mediterranean fisherman’s stew with lobster, shrimp, scallops and fresh fish in a tomato broth. Carnivores like the grilled rib-eye steak Florentine with shaved onions and roasted potatoes. Among sublime desserts are espresso-soaked tiramisu and espresso fudge ice cream cake.- March 2005
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