Il Palio Restaurant
Dinner Menu
Per CominciareMista di PrimaveraField green lettuce with fresh vine ripened tomatoes, red wine vinaigrette and shaved spring radishes Giulio CeasarCrispy romaine lettuce with eggless ceasar dressing & shaved parmesan cheese Fritto di Calamari e Zucchini con Piccante di PomodoroFlash fried calamari & zucchini served with a lightly spicy tomato sauce Caciucco di Cozze con Crostone all'' AglioPrince Edward Island mussels with fresh tomatoes, basil & a garlic ciabatta crouton Carpaccio di Barbabietole con Lattughe di Campo e CaprinoRoasted yellow & red beet carpaccio with field greens & crumbled goat cheese in a red wine vinaigrette with fresh tarragon Bandiera di Pomodoro Mozzarella di Bufala & Avocado"Flag" salad of vine ripened tomato, bufala mozzarella & avocado in a balsamic vinaigrette Antipasto All''ItalianaOur selection of cured meats, imported cheeses, roasted peppers & pickled mushrooms Carciofini e Fave con Pomodoro Fresco e Scaglie di ParmigianoShaved baby artichoke salad with fava beans, fresh tomaoes, shaved parmesan cheese "Cacio e Pere"Endive, baby arugula and thinly slice pears with seedless grapes and shaved "Cacio di Fossa" cheese with a lemon vinaigrette La Zuppa di OggiToday''s soup, preparation changed daily |
La Paste e il RisottoLinguine alle Vongole Veraci e PestoImported linguine with Manilla clams & a light pesto Cavatelli con Ragu del SalumiereHouse made cavatelli with hot & sweet sausage ragu Gnocchi di Patate ai "100 Pomodori"House made potato gnocchi with "100 tomato sauce", aromatic garden herbs & shaved ricotta salata Capellacci agli Asparagi con Prosciutto, Fave & MaggioranaHunter hat shaped ravioli filled with ricotta & asparagus over thinly sliced Prosciutto di Parma with fresh marjoram sauce & fava beans Garganelli al Ragu Bianco di Vitello e SalviaFresh garganelli with white veal ragu & fresh sage Farfalle ai Vegetali PrimaveriliHouse made farfalle with peas, zucchini, asparagus, fresh tomatoes, pancetta & basil Risotto del GiornoDaily risotto, preparation changes daily |
La CenaScalloppine di Vitello ai FunghiVeal scaloppini with string beans & mashed potatoes on a domestic mushroom sauce Poletto alla DiavolaRoasted organic cornish hen with hot cherry peppers, Vidalia onions, garlic & rosemary Salmone in Padella con Senape & SpinaciOven roasted filet of salmon in a Dijon and whole grain mustard crust with new potatoes, cherry tomates & spinach Filetto di Sogliola "Piccata"Sauteed filet of sole in a lemon white wine & caper sauce with asparagus and purple mashed potatoes Ippoglosso alla MediterraneaSeared filet of Atlantic halibut with escarole & canellini beans on a cherry tomato, black olive and oregano sauce Tagliata Fiorentina con Patatine e Broccoli di RapeGrilled & sliced prime dry aged rib eye with Tuscan fries & sauteed broccoli rabe |