IL Palio Restaurant
Il Palio Restaurant
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Welcoming Italian Dining and Event Venue
valutazione
Recensioni
fotografia
menù
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