http://anbercoverestaurant.com
Amber Cove is making waves in Naples. Rave reviews, excellent service and great food is what brought us in. The Executive Chef Jehad Alsharabini creates masterpieces with unique flavors with incredible presentations. The restaurant is the creation of Tim Herman of Herme’s Restaurants, who’s been committed to the hospitality industry.
Highlights from the evening included the Australian Prawns – flame-grilled and set with a scoop of mango and carrot mousse. The flavors are amazing together.
Our dinners featured the Braised Lamb Shank with baby potatoes and carrots and a port-wine Demi glaze.
Also under Land to Flame check out the Black Angus Filet & Charred Prawns; Pork Porterhouse with fig and artichoke mousse; 32-hour Braised Short Ribs ad Flame Grilled Half Chicken.
Seafood is also the star at Amber Cove. The Miso Glazed Chilean Seabass, Bone-in Swordfish, Farro Islands Salmon and Pistachio-Entrusted Grouper. The seabass was glazed in a white miso, cauliflower mousse and couscous with wild mushrooms.
The appetizer list looked interesting with Tuna Tartar, Grouper Ceviche, Cape Cod Lobster Sider and Truffle Fries. Salads included beet, caesar, apples and arugula and romaine BLT.
We had excellent service, nice wine list and enjoyed the artistry of the presentations. The dessert below tastes like Key Lime Pie.
Hours are Monday through Sunday from 4 p.m. to 8:45 p.m. Reservations highly recommended, 885 Vanderbilt Beach Road, 239-566-2371.
#seasonthisblog #ambercoverestaurant #naples #upscale 
Leave A Comment