Photographs feature: Baked portobello mushroom cap topped with goat cheese and chives Roasted veal loin and heart of celery topped with tuna sauce and capers Homemade fettuccine sautéed with daily selection of seafood and sautéed calamari Lemon tart served with wild cherry sorbet Incredibly tasty but very light, the antipasti left our mouths watering for what was to come - in my case a delightful marinated farm raised chicken breast on Porcini mushrooms, sautéed with braised onions and served with Marsala wine sauce. My husband ordered a seared fi let of yellow fi n tuna, served with sweet onions and whole grain mustard sauce, and pronounced it " perfectly cooked". The portions were just right and the presentation was, like the decor, simply elegant. My swirl of mashed potatoes, for example, was topped by a sprig of fresh rosemary which was impaled on a single clove of peeled garlic and their fl avors gently permeated throughout the whole dish. ( An easily executed idea I'm certainly going to make my own!) The service was also impeccable - responsive, unobtrusive and friendly. My husband took our delightful waitress's recommendation to try the choco-late chip gelato topped with cocoa powder and hazelnut for dessert. He said it was " delectable" and the tart fl avor of the wild cherry sorbet which accompanied my torta di limone cut the sweetness of the meringue- topped tart perfectly. Together with a rich and fl avorful cup of coffee, it rounded off a memorable meal. Before we even sat down at our table we knew there was something quite exceptional in store but, before we tried the food, we didn't appreciate that it would be quite simply spectacular. Sale e Pepe is located at the Marco Beach Ocean Resort, 480 South Collier Blvd. Attire is Resort Casual. Visit www. sale- e- pepe. com or call 239- 393- 1600 for information on opening hours and reservations.