Palo Disney Dream Deck 12 Aft Dinner
Menu Date: February 2011
PANE CASALINGO
Freshly Baked Bread on Our Pizza Oven
Grissin Sticks, Olive and Ciabatta Rolls, and Focaccia Bread
Palo's Cold Antipasti Specialties presented from our Antipast Cartello
Prosciutto, Bresaola, Parmesan-Reggiano, Marinated Olives, and Sun-Dried Tomatoes
served with Palo's Famous Dips and Olive Oil
BUONA SERA
Pizze Del Pizzaiolo
Margherita
Tomato Sauce, Sliced Tomatoes, Mozzarella
Al Prosciutto
Tomato Sauce, Mozzarella, Prosciutto
Al Funghi
Tomato Sauce, Mozzarella, Portobello Mushrooms
Bianca
Mozzarella, Cherry Tomatoes
Ai Gamberi
Tomato Sauce, Mozzarella, Shrimp, Asparagus
Quattro Formaggi
Mozzarella, Mascarpone, Gorgonzola, Parmesan
ANTIPASTI, INSALATINE & ZUPPA
Tuna Carpaccio and Lemon Oil Dressing
Thin slices of Tuna brushed with chef's special lemon olive oil
Mozzarella and Plum Tomatoes with Balsamic Dressing
Our Modern Interpretation of a Traditional Dish
Sicilian Pesto Marinated Grilled Shrimp
on a Mussel, Crab and Cherry Tomato Ragu
Grilled Portobello Mushroom and Polenta
with a roasted shallot sauce and a parmesan chip
Fritto Misto di Pesce con Olive all'Ascolana
Deep-friend calamari, scallops, mussels with lemon and deep-fried green olives
Melanzane Funghetto
Lightly salted eggplant sauteed with garlic and parsley, served warm with a balsamic dressing drizzle
Fresh Arugula Salad with choice of Palo's Dressings
Tuscan White Bean Soup with Prosciutto and Parmesa Cheese
Garnished with Shredded Cabbage and Red Radishes
Cioppino
Italian Tomato Fish Stew with a Calamari, Clams, Shrimp and Halibut scented with garlic and basil
LA PASTA
Risotta di Mare
Saffron Risotto served with Fried Zucchini, Shrimp, Mussels and Clams
Wild Mushroom Risotto
with freshly shaved parmesan and a chianti reduction
Lobster and Mascarpone Ravioli
with a light truffle burro Bianco
Chianti Braised Beef Ravioli
tossed in a rich red wine reduction with oven-roasted carrots and celery
Gnocchi di patate con Gorgonzola e Aspargi
Potato gnocchi served with gorgonzola sauce with asparagus
Rosemary Pappardelle con Aragosta
Lobster, parsley and fennel with chili and fresh tomato sauce
Penne Arrabbiata Lombardia
with spicy fresh tomato and basil sauce, topped with grilled shrimp
FAGIOLI ALLA VENEZIANA
Venetian Peperonata
Vegetable and Bean Casserole
IL PESCE
Grilled Sea Scallops with Boriotti Beans and Pancetta
served with a tomato sauce
Rombo al Finocchio
Pan-seared turbot on fingerling potatoes, porcini, pancetta and fennel with walnut butter
Branzino in Cartoccio
Sea Bass Papillote with spaghetti vegetables and ginger orange glaze
Grilled Tuna Piemonte
Truffle-infused potato risotto with garlic marinated artichokes and a tarragon veal jus
LA CARNE
Pan-seared Calves Liver Mele e Cipolle
on polenta cake with caramelized apples and onions, garnished with air-dried prosciutto
Fagotti di Petto di Pollo con Ricotta e Basilico
Baked chicken breast filled with ricotta, basil and red peppers served with pinot grigio reduction
Osso Buco di Vitello
Slow-roasted center cut veal shank with gremolata and risotto Milanese
Oregano and Parmesan crusted rack of lamb
with sangiovese roasted shallots, olive oil baked roma tomatoes, potato pave and herb jus
Our Beef Tenderloin "Palo"
served with Palo signature Barolo red wine sauce or gorgonzola sauce
I DOLCI
Chocolate Souffle with Vanilla Bean and Chocolate Sauces
Homemade Tiramisu, Layered Coffee-infused Ladyfinger with Mascarpone Cheese
Pistachio Cake with Amaretto Cream and Hazelnut Meringue
Apple Crostata with Salted Caramel Sauce, Sugar Dough, Braised Cinnamon Apples, and Whipped Cream
Panna Cotta with Strawberry-Basil Sorbet
