IL Palio Restaurant

Seasonal soup, preparation changes daily

Mixed field greens with cucumbers, fresh tomatoes, radishes, in a caramelized shallot red wine vinaigrette

Thinly sliced Prosciutto di Parma, Mortadella, Soppressata, Porchetta, Cacciatorini with Parmesan cheese, mixed olives, and Modena style fried dough

Roasted yellow beet carpaccio with a Sambuca candied fennel, asparagus Ash goat cheese salad in an orange/honey dressing and toasted pistachios

Flash fried artichokes over a lemon aioli, dusted with Parmesan cheese and thinly sliced mint

Romaine heart salad with Taralli croutons, house made Caesar dressing and shaved Parmesan

Thinly sliced yellowfin tuna carpaccio topped with a salad of yellow tomatoes, celery hearts, mango, and baby arugula in a lime dressing

Flash fried calamari and zucchini served with a lightly spiced marinara sauce

Imported Burrata cheese with thinly sliced prosciutto di Parma, fresh fava beans, and roasted peppers dusted with spicy breadcrumbs

Blackened jumbo shrimp served over cannellini bean puree flavored with fresh sage, sauteed dandelions, aromatic herbs, and roasted cherry tomatoes

Thinly sliced fresh tomato, mozzarella, and a touch of light pesto

Grilled chicken breast, hot and sweet Italian sausages, hot cherry peppers, tomato, and mozzarella

Imported gorgonzola, thinly sliced black mission figs, caramelized Vidalia onions, baby arugula, and aged balsamic drizzle

Burrata cheese, marinated baby artichokes, aspargus, fresh fava beans, spring onions, and fresh tomato bruschetta

Speck and creamy stracciatella Roquette

Crispy lettuce with marinated Italian tuna, Yukon Gold potatoes, string beans, cherry tomatoes in a lemon citronette

Baby arugula salad with avocado, red onions, fresh tomatoes, and chicken Milanese in a balsamic vinaigrette

Chopped romaine, tomatoes, cucumbers, red onions, black olives, basil, and feta cheese with red wine and oregano vinaigrette

Imported Caciocavallo cheese, thinly sliced dandelion chicory, and grilled vegetables with a balsamic vinaigrette

Chopped tricolore with chickpeas, grilled Portobello mushrooms, roasted tomatoes, and organic goat cheese gratin with red wine oregano vinaigrette

House made lasagna layered with a pork, veal, and beef ragú

House made fusilli with fava beans, leeks, fresh tomatoes, Guanciale, and Pecorino Romano

Sheep ricotta and asparagus filled tortelloni over thinly sliced speck with brown butter and marjoram

House made cavatelli with Carmine's parsley and cheese sausages, pepperoncino, and broccoli rabe

House made ginger flavored potato gnocchi, shrimp, shitake mushrooms, zucchini, and leeks in a lemon butter sauce

Today's selection of prepared grains, changes daily

De-boned chicken breast and thighs, oven roasted with rosemary, garlic, white wine, and hot calabrese peppers served with broccoli rabe and imported pasta shells

Roasted filet of Atlantic salmon encrusted in Dijon and whole grain mustards with fresh tarragon over sautéed spinach, Yukon gold potatoes, and cherry tomatoes

Oven roasted filet of Atlantic Halibut over sauteed escarole, cannellini beans, roasted peppers, grilled zucchini, and Manilla clams in a garlic and white wine sauce

Grilled Black Angus filet mignon with fresh peas flavored mashed potatoes and caramelized baby carrots in a green peppercorn sauce

Veal scaloppine pounded with thinly sliced prosciutto and fresh sage served with roasted potatoes and sauteéd summer vegetable medley in a Pinot Grigio sauce

Oven roasted filet of wild caught sole "Piccata" with mashed potatoes and asparagus in a lemon caper sauce

Marinated and roasted Frenched chicken breast served with grilled zucchini, lemon scented rice with snow peas in a white balsamic pignoli and golden raisin sauce