Other small plates include ravioli stuffed with ratatouille and fresh mozzarella, duck confit strudel and four salads. Both were outstanding, the plump little cakes tasting of sweet lobster, complemented beautifully by the pungent mustard, and the pie bursting with flavor and brimming with crimini and shitake mushrooms on a bed of goat cheese and tomatoes. Main courses were also first rate. It came with horseradish smashed spuds and baby carrots. We really didn't have room for dessert.
Portions are generous.
It, too, was a delight, partnered with both almond creme anglaise and fresh chantilly cream. It was over-chilled. Bistro 58 is a fine addition to the Naples dining scene. E-mail this story to a friend. Format this story for printing.