My Fifth trip to Alaine's Osteria in Palmetto Bay

Note, this is an older article. There is a comprehensive regularly update pate here: https://endlessvolo.com/blogs/alaines-osteria-in-palmetto-bay-total.html

After having been on hiatus for a couple weeks, Alaine's Osteria in Palmetto Bay opens again tonight and with an updated menu. So after faithfully sticking to my workout routine, I had to try some of the new dishes. The restaurant was not completely packed tonight, but was still busy and certainly busy enough for me to feel comfortable. I had been there once before their break but decided to publish both of these trips at once to put more meat in the article, so to speak. This article has been updated to include my 4th, 5th and 6th trips to this restaurant.

Portobello Cap and Cinnamon Shrimp

The portobello cap was very delicious and felt fresh and healthy. The cinnamon shrimp, a butterflied jumbo shrimp battered with a hint of cinnamon was more decadent. The truffle aoili was a nice flavor.

Fig Ravioli and Black Cod

Both of these courses were magnificent. The Fig Ravioli had a nice sweet interior and the sauce was a good balance of savory. Of course, I have a special sweet spot in my belly when it comes to savory cheese sauces. The Black Cod in what is otherwise a piccata sauce was delicious and I refrained myself from licking the plate when finished.

Side of Pasta

A side of pasta accompanies the main course. I had both the marinara sauce and the garlic sauce. I prefer the Garlic Sauce, as shown above, which was a good savory complement to the tartness of the piccata sauce.

Ribeye and Branzino

I love a good steak but I truly enjoyed the Branzino (seabass) more as it was well prepared and ate very light as it was served in a rosemary buerr-blanc (a butter white wine) sauce over a bed of mixed vegetables. The ribeye was no slouch and tasted good, served with a demi-glaze sauce and truffle fries.

Creme Brulee

Classic Creme Brulee served on a board with additional dots on it for presentation effect. The Creme Brulee was delicious, not too sweet and the caramelized top was not too thick. Overall I enjoyed my meals, as usual.

Specials Menu

Links to my other trips to Alaine's Osteria

First Trip - Kobe meatball in porcini, Short rib angolotti in creamy porcini sauce, stuffed pork tenderloin
Second Trip - soft shell crab, calamari Fritto, Grilled Salmon and vegetables with creamy pesto, malafemmina, Seafood Risotto
Third Trip - Foie Gras, Filet Mignon in Bartolo wine reduction