Palm Beach Daily/The Shiny Sheet: “Specials bring flavor to summer dining at Sant Ambroeus Palm Beach”

The slower season’s fewer dining patrons can yield abbreviated menus at restaurants in Palm Beach, but choices remain plentiful.

How?

“As we’ve reduced the menus a bit for summer because the season is slower, what some people don’t know is that we offer more daily specials,” says Sant Ambroeus general manager Adil Avunduk.

That’s especially the case at dinner, when Sant Ambroeus in Royal Poinciana Plaza now typically offers six specials.

One night last week, the specials included cauliflower soup; salmon tartare with avocado and flatbread; pappardelle with sea scallops and saffron; grilled salmon with butternut-squash purée; veal cordon bleu with spinach; and parmesan risotto with aged balsamic vinegar.

Earlier this month, an evening’s specials included a choice of pasta with Hawaiian prawns, fresh tomato and parsley; yellowtail snapper Livornese; risotto with parmesan and wild mushrooms; and braised pork belly with charred balsamic radicchio and sweet potato sauce.

A few items from Sant Ambroeus’ regular summer menus that have become new favorites as well: for instance, chicken paillard, available at lunch and dinner.

“It’s from the chicken Dijon recipe and menu item from our Sant Ambroeus on Madison (Avenue) in New York,” says Avunduk. “With a light Dijon sauce, it’s delicious.”