Vegetarian. Pesto crusted ciabatta topped with roasted wild mushrooms, mozzarella, arugula and a fried egg.
2 cured Italian meats, 2 Italian cheeses and an assortment of seasonal accoutrements.
Baked Asiago cheese, cracked black pepper and fresh thyme served with toasted bread.
Housemade meatballs with tomato sauce and parmesan.
Toasted crostini topped with a chilled tomato-caper relish and parmesan cheese.
Fresh market greens, gorgonzola, balsamic vinaigrette with entree.
Romaine, parmesan, croutons, Caesar dressing.
Sicilian chicken soup with hearty vegetables.
Tuscan salad of mixed greens and arugula, fresh tomatoes, red onion, toasted bread and cucumber, tossed in balsamic vinaigrette and topped with herb marinated grilled shrimp.
Roasted red pepper sauce, grilled chicken, spinach, artichokes, roasted peppers and goat cheese.
Tomato sauce, Italian sausage, pancetta, banana peppers and mozzarella cheese.
Artichokes, Portobello mushrooms, spinach, oven dried tomatoes, mozzarella and goat cheese.
Tomato sauce, fresh mozzarella, sliced tomatoes and basil.
Bolognese sauce with the rich flavors of veal, pork, fresh rosemary and parmigiano reggiano.
Fresh basil, garlic, pine nuts, cream, extra virgin olive oil and parmigiano cheese.
Rich with cream, butter and parmigiano cheese.
Angry balsamic tomato sauce with spicy hot red pepper.
Classic tomato sauce with fresh basil.
Grilled baseball cut 9 oz. sirloin topped with sauteed onions, mushrooms and Gorgonzola butter.
Mixed grill of jumbo shrimp, scallops and salmon, served with roasted potatoes and seasonal vegetable.
Parmesan crusted chicken breast, lemon butter, accompanied with roasted potatoes and seasonal vegetables.
Breaded breast of chicken with Italian seasoning, mozzarella cheese, tomato sauce, capellini and seasonal vegetable.
Rosemary marinated block island swordfish accompanied by vegetable orzo, eggplant caponata and wilted spinach.
Grilled Atlantic salmon finished with chilled tomato-caper relish.
Grilled chicken breast, sun-dried tomatoes, pine nuts, pesto and cream.
Red zinfandel poached pasta tossed with broccolini, Italian sausage, garlic and olive oil.
Fresh mussels on capellini tossed with tomato, spinach and saffron cream.
Italian sausage, tomatoes, green peas, cream, fresh rosemary, red pepper flakes and pecorino cheese.
Filled with parmigiano, ricotta and mozzarella cheeses, in a fresh basil pomodoro sauce.
Oversized veal stuffed tortelloni with shiitake mushrooms and spinach in a light cream and veal demi-glace sauce.
Pan-fried shrimp tossed with cappellini, Calabrian peppers, pancetta and arugula.
Vegetarian. Traditional lasagna layered with mushrooms, leeks, spinach and roasted zucchini, topped with mozzarella and parmesan cheeses.
Angel hair pasta with roasted forest mushrooms and grilled chicken breast in a creamy garlic broth.
Shrimp, scallops and mussels tossed in a spicy tomato sauce and served over linguine.
Vegetarian. Crispy fried eggplant with mozzarella and parmesan cheese, tomato-basil and cappellini.
Roasted potatoes.
Seasonal vegetables.
Sauteed spinach.
Vegetarian.
Palio's version of this Italian classic; alternating layers of espresso soaked lady fingers, mascarpone mousse and shaved chocolate.
Graham cracker crust filled with peanut butter cream and chocolate chips. Drizzled with dark chocolate sauce.
Our interpretation of carrot cake with cream cheese frosting and vanilla ice cream, topped with crushed walnuts.