The rules are simple-pick an appetizer, entree, and dessert from the choices. For only $3, one can add one choice of side garden salad, mixed fresh vegetables, sauteed spinach, or steamed kale.
We started with the Sesame-crusted and perfectly pan-seared Ahi Tuna with seaweed salad, wasabi, and pickled ginger. The tuna was a generous portion, especially at the price, and the drizzle of savory sauce made it a hit.
Where else can one get a whole Maine lobster tail, a generous crab cake with true lump and claw crab meat and little filler, and a potato, plus appetizer and dessert for only $25 in Naples? No where else!
The lobster meat was baked just to tenderness, and the house-made crab cake with remoulade sauce hit the spot.
My dining companion made "all gone" with her baked onion encrusted Red Grouper, kissed with a sweetly tart lemon beurre blanc sauce. The crisped onions give a great umami flavor accent to the flavorful, sweet local grouper.
The sweet potato with honeyed butter was a welcome surprise. I'd order that again, in a heartbeat. Recommended.
We were just full enough to turn down dessert, however since one came with each meal, we made our choices.
The Homemade Key Lime Pie is pretty much "Randy's Original Recipe Key Lime Pie" with a twist, and a dollop of fresh cream. This has been one of my favorite Key Lime pies over the last decade or more. Recommended.
We also had a pair of the famed Hidalgo brisket tacos. My dining companion Annie said "Wow, the flavor is so rich! I feel like I'm eating the King of Tacos, and I'm only a princess." The brisket is slow cooked over two days, the fat is removed, and the poblano pepper sauce is concentrated and added back to the shredded meat. The result is a lusciously lean, succulent portion that's melt in your mouth tender, topped with avocado for a deliciously creamy mouth-feel, cilantro and sliced onion. This would make any BBQ brisket lover happy!
|The whole brisket before being slow cooked to perfection|