Meanwhile, executive chef Marco Barbisotti of Sant Ambroeus in Royal Poinciana Plaza (santambroeus.com) has been experimenting with small plates. While the restaurant’s main courses typically revolve around Italian classics and longtime favorites, “we have more room to experiment with new appetizers,” Barbisotti said. “This has been a focus.”
Some of Barbisotti’s new appetizers have been particularly popular, including poached lobster salad with mango and orange dressing, and tuna tartare with Hawaiian ahi, avocado mousse, lemon mayonnaise and spicy soy-ginger dressing.
