La Palma Ristorante

Lake Wales, Florida
Part 2

by Martha Hollis and Anthony Scaggs

One can see creativity and love of combinations repeated frequently at La Palma. One lighthearted item was grilled shrimps resting on a salad of mixed field greens and broccoli dancing with fresh strawberries all lightly tossed in a sinuously sweet dressing of strawberry puree with the rich haunts of balsamic dressing. Fresh pepper found its match with this salad.

The wine list shows thoughtfulness with its breadth of international choices, but not overwhelming to the typical, sophisticated wine connoisseur. This particular dining experience started with a fruity, crisp Pinot Grigio Santa Margherita poured with the early dishes and ended with a heady Clos de Bois Merlot paired with the rack of venison marinated in porcini mushroom juice.

The bold Chianti Classico matched the assertiveness of chateaubriand with a shitake mushroom Marsala sauce--rich with mushroom slices. Fresh spinach leaves sautéed in garlic and topped with walnuts and sautéed potatoes completed the presentation. Sushi--grade ahi stuffed with crab, roasted red bell peppers were sided with asparagus risotto and a sassy tempura and vermouth dipped cauliflower florets. Floridian notes came from a fresh mango salsa with fresh lime.

The chefs not only have the ability but the desire to prepare cuisine to the individuals' demands. And what a delight to have creative low fat and vegetarian items including wild mushroom ravioli, grilled vegetables with grilled tofu, and lasagna with ratatouille, soft tofu, and marinara sauce. Patrons are also encouraged to request modifications, substitutions, or anything from past menus.

The service is impeccable as each waiter also has a back waiter and the staff seems to enjoy working together as a team. Perhaps the quality of the service reflects the humanistic policy of being open only 5 days per week so that the staff can also enjoy their lives.

Desserts complete the grand style of dining here with temptations such as Chocolate lava served in a balloon red wine glass with rich fudge sauce and whipped cream, New York style cheesecake, and Tiramisu made with Kahlua.

Click on selected photos for expanded view.

CONTACTS:

La Palma Ristorante
3333 Cleveland Heights Blvd.
Lakeland, FL 33803-4754
Phone: 863-701-7000
www.lapalmafinedining.com
Lunch entrees: $8-$15
Dinner entrees: $16-$35
Catering also available
Music Friday and Saturday evenings by Walter Billingsley

Central Florida Visitors and Convention Bureau
P.O. Box 8040
Cypress Gardens, FL 33884
Tel: 863-298-7565
Fax: 863-298-7564
www.sunsational.org

Images copryrighted CGA