Roasted, Tomato Sauce, Mozzarella
Cheese, Parmesan,} J.Chris opted for
the Salmone “Piccata” (Salmon, Lemon
Juice, Caper, Seasonal Vegetables,
Oregano), Mike chose Top Sirloin
Steak “Five Pepper” (Top Sirloin Steak,
Marsala Wine, Mushroom, Cream,
Five Pepper), and I selected the
Chicken Rolls “Sweet Sicily” (Chicken,
Bacon, Mushroom, Red Wine, Onion,
Tomato sauce.)
When they all arrive we were over-
whelmed by the presentation and
aromas. If you were expecting one of
those so called “Italian” restaurants
where each sauce is a variation of their
red and white sauces, Sweet Sicily is
not your place. Each dish had a unique
sauce and each was delicious!
Starting with our pastas, the Gnocci
was in a light sauce with white wine
and cream. The chicken melted into
the flavorful liquid. The Penne “Pesto
Sicilia” was not the heavy green pesto
blend one often sees but a subtle
blend of tomato, basil, almonds and
cheese. The pasta itself was al dente
and the sauce sublime. The pesto was
subtle, not overwhelming, and abso-
lutely delicious. For lack of a better
conclusion the consensus was “Yum.”
The entrees were remarkably differ-
ent but consistently well-presented and
delicious. The Chicken Parmigiana was
as good as you will find anywhere…
absolutely and fundamentally delicious.
The Salmone “Piccata” sat in a lemon,
wine, caper broth that was a perfect
home. The tangy red and yellow
peppers offered a little flavor kick. The
Sirloin Steak “Five Pepper” had an
extraordinary rich flavor with a woodsy
undertone. The steak was perfect and
surrounded with a bed of rich mush-
rooms. The Chicken Rolls “Sweet Sicily”
was an outstanding combination of
rich flavors and textures. The flavorful
mushrooms were very different from
the mushrooms on the steak. Both were
a perfect complement to their respec-
tive dishes.
There was no way we were going to
finish all of this great food. Thankfully
staff was eager to set us up with
to-go boxes.
For our final round we ordered
some perfect decaf Cappuccinos and
visited the dessert displays. With so
many great choices we finally settled
on a Cinnamon Tree with Sugar, a
Cannoncini di Ricotta, a Pistachio
Mousse, and a Mixed Fruit Binge. It is
almost impossible to describe how
delicious and unique each one of
these were.
One thing we noticed during our
extravagant dinner. Sweet Sicily gets a
lot of take-out customers. There were
only a few dinner guests like us.
In conclusion if you have not been
to Sweet Sicily there are at least three
very good reasons to visit this delicious
bistro. Number one, the cookies,
sweets and deserts are absolutely
fabulous. Number two, this is a great
take-out spot. I am already hoping
for an evening when Chris and I can
take advantage of this. Number three,
dine in at Sweet Sicily. The food is
wonderful. Just remember to bring
your own wine. I have no hesitation in
recommending Sweet Sicily!
Dessert
Pistachio
Mouse
Cannoncini
de Ricotta
Mixed Fruit
Binge
Cinnamon
Tree
"Five Pepper” Top Sirloin
Salmone "Piccata”
GILROY • MORGAN HILL • SAN MARTIN
december 2018-january 2019
gmhtoday.com
103